Wednesday, January 30, 2008

Spring Roll Spectacular

The Chef: Molly

The Menu: Oh, just a couple knock-your-socks-0ff spring rolls, that's all. Vermicelli, carrots, cucumber, lettuce, and red bell peppers filled out the inticing, transparent rice wrappers of these fresh, finger-food treats. Did Molly make a dipping sauce to go with them? No, she didn't. She made two dipping sauces: one spicy peanut and one rice wine vinegar and soy sauce combination. Both rocked. That is all. Oh, wait, no, there's more! Quinoa and ginger-soy marinated tofu prefectly complemented the righteous rolls.

The Goods: Do Wednesdays seem to always be loaded with fun surprises for you? Well, they may not always be like that for us either, but today was certainly a standout. Firstly, we were joined by special guest Korri Crowley who writes the awesome Veggieist feature on Bostonist.com. It's always a pleasure for us to get some out-of-town company for lunch, especially someone who's bringing veganism to Beantown. To celebrate, we dug into a cache of soon-to-be-released flavors from Purely Decadent. We're not at liberty to disclose the new flavors, but trust us, you will not want for variety. Here's a photo of Ms. Korri with our desserty bounty, and one of the group:


3 comments:

Melisser; the Urban Housewife said...

Sounds like an awesome lunch & a fabulous dessert selection!

Ruby Red Vegan said...

Sounds like your lunch was nothing short of perfect. Wow. I can't believe you got quinoa, spicy peanut sauce, tofu, and spring rolls all on one plate!!

You've got me really excited about the new Purely Decadent flavors! Can you at least share with us (if you know) when these flavors are being released? I'm very, very, very curious.

Korri Leigh said...

Thank you again for your hospitality and delicious lunch!! It was such a pleasure to meet all of you and I look forward to continue being inspired by VegNews!