Review & Give-away: Spork-Fed and Nasoya

After I posted the review on Nasoya’s Super Firm Tofu, Nasoya contacted me with the fun offer to review the Spork-Fed cookbook and to do a give-away (see below) for our readers. Who could pass that up? I’ve been a huge fan of Jenny Engel and Heather Goldberg since they first started their Spork Foods online cooking classes and couldn’t wait to try some of the recipes in their cookbook.

 

Spork-Fed Cookbook Review

I’m always pleasantly surprised when I pick up a cookbook and find there’s some great feature that I really love, and that it’s not just “another cookbook”. I must say, vegan cookbooks really rock at being creative and giving their readers extra features that make them fun to use. When I got my copy of Spork-Fed, the first thing I saw and fell in love with was the pictorial suggested menu. It’s kind of like going to a Chinese take-out, pointing to the pictures on the menu and saying “I want to eat that”.  It really builds your appetite before you even get to flipping through the book. Like other cookbooks’ suggested menus, it’s so helpful when you’re expecting guests and have no idea what to make.

Pictorial “Suggested Menu” section. Love!

 

Once I started flipping through the book it got even better. The photography is beautiful —I always mention this feature, it’s so crucial for cookbooks to have good photography— and made me feel like staying home and cooking up all that goodness. I also really like the Sporkie Scoop at the bottom of most recipes, which, much like the Spork online classes, gives you a little background about a specific ingredient and its health benefits.

The recipes range from basic to gourmet and most of them are fairly easy to make —I put together my own menu and was able to whip up 3 dishes for dinner in a little less than and hour. And what a dinner!

I made the Quinoa Salad with Fennel and White Beans, Ginger/Maple/Mustard-Glazed Tempeh and Chocolate Peanut Butter Mousse. The quinoa salad was fresh, hardy and satisfying; the tempeh added a nice punch to the meal; and the mousse was rich, silky smooth and ultra firm (after it was set it scooped out just like ice cream!), the grand finale you expect from any chocolatey dessert. All three dishes were delicious but the mousse really knocked my socks off. I can’t believe how quick and easy it was to make and how decadent it was. Oh, so good!

Quinoa Salad and Ginger/Maple/Mustard Tempeh

 

Chocolate Peanut Butter Mousse

Nasoya and Spork-Fed Give-away

Nasoya and Spork Foods is offering a fun tofu kit to help one of our lucky readers whip up delicious vegan meals.

Here’s what’s included in this awesome give-away:

One Spork-Fed Cookbook

One pair of adorable “Extra Firm” shorts (S-XL) and Five coupons for FREE Nasoya Products

  • A copy of the Spork Fed cookbook
  • Five (5) Coupons for one free Nasoya tofu product, including the brand new Black Soybean TofuPlus
  • A pair of Tofu U gym shorts; Tofu U is Nasoya’s online tofu college teaching users how to press, prep and cook tofu

To enter for a chance to win*, leave a comment below telling us what your favorite Nasoya product is and why. Never tried any of Nasoya’s products? Let us know which one you’d like to try and why.

The winner will be randomly selected on Friday, June 29th at 6:00pm EST.

*US residents only, please.

 

Winners

Blog comments were numbered in the order they were received and selected using this random number generator. And the winner is… (drum roll)…

Gail

Thanks for participating in the drawing, everyone!

About Lydia Grossov


Lydia has been a passionate cook since she was 13 years old, a vegetarian/now vegan for a over 21 years, a graphic designer for over 18.... read her full bio or send her a message here.

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