Spork-Fed. Jenny Engel
30
Patatas Bravas p. 50
Creamy Pistachio Pesto over Brown Rice p. 110
Crème Fraîche and Berry Parfait p. 154
Creamy Tomato Soup p. 42
Green Bean Casserole with Spelt Bread Crumbs and Frizzled Shallots p. 55
Frosted Tempeh Loaf p. 104
Apple Pie Milkshake p. 130
French Onion Soup with a Cheesy Crouton Topping p. 32
Cashew Cream Fettuccine Alfredo with Sautéed Spinach and Cheese Crisps p. 96
Ginger, Maple and Mustard-Glazed Tempeh p. 124
Apple and Pear Tarte Tatin p. 128
Tempeh Bacon-Stuffed Potato Pom Poms p. 178
Chive and Cheddar Skillet Omelet p. 168
Strawberry Cream Cheese-Stuffed French Toast p. 165
Toasted Pecan Spelt Coffee Cake p. 176
“Fried” Green Tomatoes p. 68
Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping p. 122
South Carolina Barbecue Tofu Sandwich p. 114
Strawberry Shortcakes with a Coconut Whipped Cream Topping p. 144
Broccolini in a Pecan Brown “Butter” Brandy Sauce p. 74
Green Apple and Cashew Sourdough Stuffing p. 70
Seitan Wellington with a Creamy Spinach Sauce p. 88
Pumpkin Cheesecake with a Gingersnap Crust p. 156
Creamed Onions with a Whole Wheat Bread Crumb Topping p. 52
Mashed Potatoes with Caramelized Onions and Crispy Sage p. 66
Personal Seitan Pot Pies with an Herb Biscuit Topping p. 98
Chocolate Mint Truffles p. 158
Quinoa Salad with Fennel and White Beans in a Light Lemon Vinaigrette p. 60