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.
11 comments:
Damn you! I'm stuck in an airport and this makes me want mexican food! And I'd like to see the airport restaurant serving corndiment....
I'm jealous of vegan staff lunches. Hire me, please!
cute stuff!
Are there any left-overs ?
Suggestion to improve your Mexican
food: I learned this one from Paul Prudhomme, the Cajun chef. When cooking Mexican food, the addition of at least three different types of peppers is the difference between the very good and the superb. I always stock a few jalapeno peppers just for such occasions.
If only all workplaces had lunches so tantalizing.
and when will these lunches be open to the public?
Hmmm, I must convince my coworkers to do this as well....oh, but wait, none of them are vegan!! You are so lucky? Can I come work for VegNews? I promise I'll do my share of cooking (and not sure what else...;-)
Welcome to blogging! I'm glad to see VegNews here. I also returned recently from (New) Mexico and have been integrating some chile sauce and other ideas into my cooking over at dilipdinner.blogspot.com (3 1/2 years with no repeat vegan dinners for my wife!). Welcome and keep up the great work - Colleen has a great reputation as a cook!
WOW! Not only does that look delicious, but I'm floored at the thought of tasty staff lunches! Charge admission, I'll come by!
That Mexican food looks so amazing, just like a restaurant.
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