Washington,
D.C., today was, well, sporktacular.
The “Spork sisters,” Jenny Engel and Heather Goldberg, authors of the vegan cookbook Spork-Fed, whipped up some of the
culinary creations from their cooking school, Spork Foods, at PETA’s D.C.
office. 

Diners
scarfed down dishes made with vegan products donated by award-winning Galaxy Nutritional Foods, such as Creamy Baked Macaroni
and Cheese with Galaxy’s new vegan
mozzarella shreds
, Spinach and Artichoke
Heart Dip featuring vegan cream and Parmesan cheeses, and Amazing Caesar Salad. And when the sisters demonstrated how to prepare
savory Strawberry Cream
Cheese–Stuffed French Toast
, everyone agreed that
Galaxy’s strawberry vegan
cream cheese
was out of this world.

Of
course, everyone seized the opportunity to ask the pros their cooking
questions, such as how to veganize recipes that call for eggs (they recommend
using Ener-G Egg Replacer but mixing it with the
dry ingredients).

Residents
of Norfolk, Virginia, and Oakland and Los Angeles, California, stay tuned: PETA
is hoping to book the Spork sisters for a galactic
tour of all our offices.

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Article source: PETA Files

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