Tag Archives: butter

Spork Foods

12 Jul

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles and online vegan cooking classes at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges.

Heather Goldberg, left and Jenny Engel, right, of Spork Foods.

Their cookbook, Spork-Fed, will be released in October 2011, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel. Based on the Spork philosophy that veganism is about all of the wonderful things you can have, instead of what you can’t, Spork-Fed features over 80 original recipes, gorgeous full-color photographs and healthful tips sure to make any mouth water.

Stay tuned to our blog for more info about this book as its publication date approaches.

Heather and Jenny took time out recently to answer some questions for us about their past, present and future plans for Spork Foods.  They also generously shared one of their fantastic recipes.

What started you on the vegan path? What was it about environmental studies that made you decide to go vegan?  

Although 3 years apart, but virtually twins in all other aspects, we became enlightened to the world of veganism in college as Environmental Science majors. With Heather living in San Francisco and Jenny studying at UC Santa Cruz we each took classes called “World Ecological Crisis”, “Environmental Economics”, and “The Future of Rain Forests.”

Needless to say we were both very alarmed!  What we learned about was the connection between the degradation of the planet and the meat and dairy industry! Right then and there, and very separately, we went vegan over 11 years ago.

We worked together at an environmental non-profit organization called TreePeople in Los Angeles for a few years, sharing lunches and dreaming of running our own sister-business, until our hearts inevitably led us into the kitchen to do the work we were meant to do.

In your videos, you talk about the benefits of using herbs. What are some of your favorites to use? Do you have a favorite recipe you could share that takes advantage of herbs?

Lemon thyme is our fave herb! It has a gorgeous scent that is mildly lemony and super fresh!  We fold it into cashew cheeses, make zesty light potato salads with it, and throw it into spiked lemonade!

One of our main goals is to keep you out of the doctor’s office and show you how to take the health of you and your loved ones into your own hands every time you eat! Our food is more than just calories and protein. When you eat well and eat naturally, you have the ability to improve your body and mind. We’ll drink some carrot juice to that!

Here’s a recipe using lemon thyme — you might try it at your next party.

White Wine Cashew Cheese (on black bean sliders)

WHITE WINE CASHEW CHEESE

Ingredients:

1 1/4 cups roasted unsalted cashews

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1 tablespoon light miso paste

2 teaspoons brown rice syrup

1 tablespoon neutral tasting oil, organic safflower preferred

3 tablespoons unsweetened almond or soymilk

2 tablespoons fresh lemon juice

1/4 cup vegan white wine

3 sprigs fresh lemon thyme, stemmed and finely chopped

Directions:

In a large food processor, add cashews, garlic powder, sea salt, miso, brown rice syrup, oil, almond or soymilk, lemon juice and wine.

Scrape the sides of the food processor occasionally and blend until smooth.

Fold in lemon thyme once.

Transfer to a bowl and ENJOY with crudités or crackers!

© Spork Foods, 2009

Tell us about your online classes! Can you tell us what some of the out-of-the-kitchen experiences might be?  

We launched our on-line classes at www.sporkonline.com less than a year ago! It is a membership-based website for anyone who wants to learn how to prepare fun, easy, delicious, vegan recipes – served anytime!

Our classes are shot and edited in HD by professional filmmakers to create an entertaining and engaging experience.

A NEW COOKING CLASS featuring a four-course meal and built around a specific theme is posted online and available to members once a month.  The classes are filmed with an eclectic group of students (including celebrities, authors, activists, farmers, parents, entrepreneurs and more) that spark interesting conversation around the dinner table and offer their own expertise.  As a member, you get to watch their conversation unfold!

Each month the site will also offer EXCLUSIVE BONUS RECIPES and classes that feature specific holiday and seasonal themes – all designed to enhance your cooking repertoire!

You will have access to extended OUT-OF-THE-KITCHEN EXPERIENCES with Jenny and Heather, taking members on mini adventures with us!  In our favorite one, we take our bestie Rory Freedman, Author of Skinny Bitch, to a farm where we eat things we’ve never even seen before! We have an ARCHIVED CLASSES section so you can master your kitch skills like a pro day or night! Don’t forget to ask the sisters your pressing foodie questions on our FOOD 911 page!

Whether you are a lifelong vegan, veg-curious, or just want to expand your cooking repertoire, Sporkonline offers tried and true original recipes that will please all of your friends and family!

Do you find that being based in LA is an advantage? Do find more vegans there, or a more vegan-oriented culture?

As 4th generation Angelinos, we love being in L.A. and in fact, we’re never leaving! Living in L.A., we are lucky because there is an abundance of Farmer’s Markets all over the city with incredible local fruits and veggies everywhere you look.

We actually take a sister trip each year to a place we have never been and can’t speak the language.  We have truly found a vegan culture in every single corner of the earth that we have explored, from Japan, to Greece, The Cayman Islands to Cuba. We vegans are everywhere!

Are other people in your family vegan?

Mom and Dad are vegan, and as my Dad’s doc says, “You’re the healthiest patient we have!” On no meds at age 70 and looking spry as a teenager, Mom and Dad are sticking with it. We’re still working on Grandma…

Tell us a little bit about some of the things your parents and grandparents taught you about cooking — we love stories of families in the kitchen, and traditions that are passed down. 

No need for explanation, we will let YouTube do the talking! In this video, Grandma Jeanette teaches us her strudel recipe, veganized, of course!

In our cookbook Spork-Fed we will feature Grandma’s Birds Nest Cookies that she has been making for us since before we can remember.

The one huge lesson that our mom taught us in the kitchen is to never be afraid.  She adds whatever spices she has, puts all sorts of veggies in a pot – and it always turns out amazing.

We love to teach people about harnessing their “kitchen intuition” so they can go from relying on a recipe to becoming masters of cooking improvisation.

Feel free to tell us what you like about our spices. Do you have any particular favorites?

We adore Frontier spices and we use them in everything!

We’re thrilled that you offer a wide array of organic spices, and we’re pretty much in love with your Ceylon cinnamon!

But the other thing that we really appreciate about your spices is that you have a picture of what the spice looks like on the container.

When we pass around the turmeric in our cooking classes, for example, people notice that it looks a bit like ginger root when they see the bottle and they feel more connected to their food.  It makes us so happy when people make connections with the foods they eat and the plants they come from  – so thanks for that!

Thanks so much, Heather and Jenny. We can’t wait for your book!

Grilled Vegetables – Endless Possibilities

27 May

What a great feeling it is to clean off that grill and get it ready for the summer season. Some of you are lucky enough to live in climates that allow you to be outside grilling all year. Some of us relish an all-too-short season. We’re here to help you make the most of it, no matter how long it lasts.

Experienced grillers are familiar with how flavors and textures of vegetables are enhanced by grilling. But with a little direction, even beginning grillers will find that soft, juicy vegetables like squash, asparagus, peppers, and mushrooms are well suited to grilling because they absorb oils and seasoning well.

Try artichokes, eggplant, garlic, and all varieties of onions and beans on the grill as side dishes or main dishes. Imagination and exploration are key. Hit up your local farmer’s market for whatever is in season.

We decided to turn things over to our Facebook fans for some new ideas on grilling vegetables. We posed this query, and the responses that followed are downright mouth-watering.

Grilling and fresh veggies — a match made in heaven. Tell us your favorite way to prepare grilled vegetables.

  • Garlic, cayenne pepper, oregano, and a little bit of water.
  • Marinate peppers in garlic, olive oil, basil & capers…then grill. Zucchini only needs a little olive oil, salt & pepper. Love to skewer asparagus, brush with oil, salt & pepper and sprinkle with Parmesan as it comes off the grill!
  • Olive oil and garlic salt!
  • I use your All-Purpose Seasoning on everything. I like to brush veggies with coconut oil and then season with the All-Purpose Seasoning. Key is doing both sides!
  • Lots of extra virgin olive oil, garlic cloves, and chopped shallots, plus whatever dried herbs mix compliments the rest of the meal; e.g., Italian Herbs, Herbes de Provence, Fine Herbs, etc. Your Garlic and Herb marinade is the best.
  • Your pepper grinders truly make a difference on all the roasted vegetables that I love to grill – corn, tomatoes, squash, onions.
  • I discovered your Salad Sprinkle is a great rub not just on veggies but on meats, and for grilling bread!
  • I put olive oil on mushrooms, squash, eggplant, red peppers, tomatoes, zucchini and then usually I sprinkled with salt and pepper, but I have now discovered your Lemon Pepper Marinade!
  • My favorite roasted veggies are sweet potatoes, zucchini, yellow squash, with onions and mushrooms. I like to season them with a little olive oil and a little safflower oil to cut down on the burning because we like them to be a little bit crunchy on the edges like fries. I season them with several different varieties of seasoning, depending on the evening.
  • I frequently add fresh lemon juice and lemon pepper, or lemon juice and Tuscan seasoning, or lemon juice and fresh garlic, or lots of whole cloves.

It sounds like our fans think the key is finding a mix that adds just the right flavor to whatever you put on the grill.

We’ve got a multitude of grilling features on our website; help yourself to some ideas.

We’d LOVE to hear more of your tips!

A Trip Through the Frontier Recipe Files

7 Apr

If you’re a fan of Frontier on Facebook, you’ve seen the recipe links we post there often. If you’re not a fan on Facebook, you can become one here.

Sometimes when we post a recipe, one of our customers will comment, “Where can I find more recipes like this?” On our website, that’s where!

We’ve spent many hours gathering and editing our collection of recipes. A lot of them were developed in our test kitchen or were contributed by talented friends and employees, but we also have gotten permission to share over a thousand natural food recipes we’ve chosen from wide range of cookbooks.

You’ll find a nice variety of recipes — from appetizers to vegetarian — in 14 categories with subcategories for ethnic cuisines and ingredients. There’s also an ingredient and recipe title search box. There’s a print version of every recipe, too, so you can save your favorites. We hope you think of our website the next time you need a new idea for a natural dish.

We’ve got quite a file of cooking articles and tips too, and that’s a story for another day.

Some of our Facebook fans are starting to let us know how recipes turn out when they try them. We love this!

On that note, here’s a quickie you can make and use tonight. It’s a lemony butter you can put on your favorite noodles, on bread, or on a baked potato.

Lemony Pasta Butter

Place a big dab of this flavorful butter on hot pasta, sprinkle with Parmesan and coarsely ground pepper, and you’ve created a delightful main dish! It’s also terrific on baked potatoes.

Ingredients:

1/2 cup softened butter or soy margarine
1 teaspoon chervil leaf
1 teaspoon marjoram leaf
1/2 teaspoon lemon peel
1/4 teaspoon garlic powder
1 teaspoon lemon juice

Combine all ingredients and mix well. Store in a small glass jar in the refrigerator, or freeze for use as needed.

Let us know if you try it. Or, give us your own tip for adding spices to butter to turn up the flavor.

Thanks for stopping by.

Follow

Get every new post delivered to your Inbox.

Join 163 other followers

%d bloggers like this: