Sisters Jenny Engel and Heather Goldberg are on a mission to prove that vegan eating doesn’t have to be about deprivation. They were both environmental science majors in college and decided to cut out all animal products form their diets about 12 years ago. At that time, “there weren’t many vegan products available, so we started to cook everything for ourselves. It’s how we could find the best options,” Engel says.
They both dropped 20 pounds and found that they slept better and naturally lowered their cholesterol while being vegan. To spread the word about lessons they learned experimenting in the kitchen, Engel and Goldberg began teaching live and online cooking classes, eventually amassing a “treasure trove of recipes,” according to Engel.
The pair’s new cookbook, Spork-Fed (available now and including a foreward by fellow sisters, actresses Emily and Zooey Deschanel!), aims to educate and empower readers to create meals free of meat, eggs and dairy that will satisfy all appetites. “Our favorite dishes tend to be comfort foods, like pot pie, biscuits and gravy and collard greens, because they appeal to both vegans and non-vegans,” Goldberg says.
With that in mind, we asked the Spork-Fed sisters to share a recipe for one of their go-to fall desserts. It’s perfect timing, as today marks National Pumpkin Cheesecake Day!
Click below for a how-to for this sweet treat.