Today I wanted to do a quick post dedicated to the amazing Spork Sisters. If you haven’t already purchased their awesome book, Spork-Fed or at least gotten a membership to Spork Online, well you need to get on top of it. I absolutely adore Heather and Jenny. I am lucky enough to live in Los Angeles, which is where Heather and Jenny teach their amazing vegan cooking classes. I started taking classes last October and quickly fell in love. Not only are Heather and Jenny the best, but I have also met a lot of other fabulous people in the classes too.
Anyhow, here are some Spork recipes that I’ve made at home. Some are in the book, others on Spork Online and a couple from class. One of the many great things about Heather and Jenny’s recipes is that they’re deliciously gourmet, but designed for cooks of all different skill levels, so they are very accessible. Anyhow, again, I totes love them both so I want everyone else to love them too.
Sorry for the blurry photo. I hate when that happens.
One of the first few classes I took with Heather and Jenny was a gluten free Thanksgiving class. That class had a really cool recipe for a GF Cranberry Cornbread. While the GF version was amazingly tasty, I decided to make my own recipe for sweet cornbread and just add cranberries. I love incorporating GF foods, but since I don’t have any allergic or digestive issues with gluten, sometimes I just opt to go for gluten. I have to thank Heather and Jenny though for this delicious idea.
Yep. You read that right. Hot wangs! I don’t know, but I just like to say wangs instead of wings. I learned how to create this recipe in class. Because of time restrictions, Heather and Jenny went ahead and made the seitan ahead of time. When I went to create it at home, I used my own recipe for chik’n seitan. Luckily, this recipe is included in the new book and includes the recipe for chik’n style seitan. Yay!
That’s it for now. I hope everyone will give Spork-Fed and/or Spork Online a try!