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.
|© Photo: PETA|
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.
|© Photo: PETA|
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.
Michelle Kretzer is a blog writer for the PETA Foundation. She first learned about the cruelty of factory farming in a college course while pursuing a degree in journalism. She immediately stopped eating meat and decided that she would work to help end animal suffering. When she's not working at the PETA Foundation, Michelle is doting on a very fun dog and a very prissy cat, traveling, and finding fantastic cruelty-free shoes and bags.
Photo credit: PETA