It all started with a hobby, or an interest, if you will. Today, the vegan Spork Foods sisters Jenny Engel and Heather Goldberg are working with big brands and Hollywood names like Zooey Deschanel. And yes, doing so in cute matching pink chef gear.
What’s on your cool Four Seasons menu that is cooked and not a veggie burger? Sometimes, I want to eat “normal food” like everyone else beside me.
Our menu is California themed, and one of our dishes is Battered Avocado Tacos with House-pickled Purple Onions and Lime Crema Topping. These tacos are decadent yet healthy making you feel satisfied and happy. We used all natural ingredients so our dishes are all whole foods based.
Besides your kimchi pancake recipe at your classes, what other exciting Asian inspired recipes are you creating?
We love teaching Dim Sum classes where we have recently created our own Spinach Peanut Baked Tofu Dumplings with home-made dough. Our students love creating these dishes with us in the kitchen and have had much success creating them at home for their families!
I naturally buy Go Veggie anyway. Not a product placement; I really like their spicy cheese. Since you work with the brand, what’s something I can do with the cheese that isn’t typical, like a burger or pasta?
We love taking their cream cheese, adding some chopped olives, capers, lemon zest and juice, sea salt, black pepper and making a cream cheese olive tapenade with it! It’s a quick and easy appetizer you can make anytime and is great on a bagel or toast!
How would you encourage a meat eater to give vegan food a try part time?
We would encourage someone to look into the meat industry and factory farming, specifically how hard it is on the animals to endure that life. According to Time Magazine Livestock production — which includes meat, milk and eggs — contributes 40 percent of global agricultural gross domestic product, provides income for more than 1.3 billion people and uses one-third of the world’s fresh water. There may be no other single human activity that has a bigger impact on the planet than the raising of livestock. We make a really powerful decision when we eat our meals three times a day for our health, the planet and the animals. Once someone is understands this huge impact they are open to learning about some alternatives. That’s where our skills come into play!
Where do you eat when you aren’t cooking?
When we aren’t cooking we are eating what our husbands make us for dinner. They are both amazing cooks and make everything from butternut squash soup to vegan spaghetti bolognese with a cashew creme sauce. Or we hit up our friend Tal Ronnen’s new restaurant called Crossroads: http://www.crossroadskitchen.com
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