Vegan Zucchini Carpaccio with Currants & Pine Nuts Recipe with Spork Foods

Non Toxic Revolution and the girls from Spork Foods partnered up for What to Eat Wednesday (When You’re Gearing up for a Vegan Summer)! In this episode, they show you how to make a delicious vegan Vegan Zucchini Carpaccio with Currants & Pine Nuts drizzled with a Balsamic Reduction!

For the full recipe head here: http://bit.ly/LqmKzo

Watch other vegan recipes from Spork Foods below!

Vegan Sticky Date Caramel Pudding Recipe

Vegan Jerk Coleslaw with Plantain Strips Recipe

Vegan Crème Fraîche and Berry Parfait Recipe

Connect with Spork Foods!

Connect with the Non Toxic Revolution!

About Non Toxic Revolution:
Non Toxic Revolution’s™ mission is to inform, educate and inspire young people to revolt against the dangers of toxic chemicals in their environment and food supply especially those linked to the initiation of breast cancer. Its aim is to focus on prevention as a means to maintaining long-term health and well-being. NTR also provides alternative choices so that young people everywhere can make smart changes.

NTR is part of The Keep A Breast Foundation’s™ mission to encourage youth to embrace prevention as a deterrent to breast cancer and other breast diseases and cancers.

Connect with Keep A Breast!

About The Keep A Breast Foundation:
The Keep A Breast Foundation™ is a nonprofit organization with a mission to empower young people around the world with breast health education and support.

The Keep A Breast Foundation™ is headquartered in the United States as a 501 (c) (3) nonprofit. We are supported in fulfilling our mission by international partners Keep A Breast Canada, Keep A Breast Europe, Keep A Breast Japan and Keep A Breast Chile.

About Spork Foods:
Jenny Engel and Heather Goldberg are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer people all over the world the opportunity to take their innovative and fun cooking classes through their membership-based website, Sporkonline.com. Quickly becoming the go-to girls on the future of vegan cuisine, Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious “Veggie Award.” The Spork sisters have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars. Their first cookbook, Spork-Fed, is currently available in stores and online with a foreword by fellow sisters and fans, Emily and Zooey Deschanel.


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