Monday, October 29, 2007
Inaugural Post: Mexican Medley
Hello! By which we of course mean, hello, look at that food. Welcome to the very first post of Café VegNews, the very first blog by VegNews Magazine. Everyone here is so excited to share our daily staff lunches with the world, just like the proud food-parents we are!
Ok, we'll try and limit the gratuitous exclamation points, but really, this is thrilling. Here at the VNHQ we all sit down to lunch together every day, and enjoy phenomenal meals prepared right here in the office by a designated staffer. Of course, everything we serve here is vegan, because that's how we do lunch in these parts. And so, without further ado, to the food!
The Chefs: Colleen and Elizabeth
The Menu: Holy moly Mexican food (though today we went sin molé). Sure, sometimes tossing a can of diced tomatoes into the rice cooker will get the job done for Spanish rice, but not when Colleen's cooking. Diced orange bell peppers, sautéed onions, paprika, garlic, cumin, and just a touch of red pepper flakes made this a savory specialty. Moving clockwise around the plate you'll see a superb sauté of summer squash, black beans, and tomatoes. Totally traditional? No. Completely eaten within minutes? Yes. For toppings we scooped on the roasted corn dip (or "corndiment" as its creator, Chef Ben Adams, would say) and finished off with just a dab of vegan garlic mayo. Toasty corn tortillas and a fresh, decidedly non-Mexican salad of mixed baby greens, yellow bell peppers, baby tomatoes, and soy bleu cheese in a basalmic vinaigrette rounded out this feast.
The Goods: Colleen just returned from a few days in Mexico. If lunches like this are what she brings back from vacation, we'll be shipping her around the world shortly.