The Chef: Jenny
The Menu: Could you just stare at that mesmerizing yellow and orange bell pepper soup all day? We certainly could have, except for one minor complication—we were too busy eating it. This rich, surprisingly creamy soup filled us full. With the accompanying romaine and Swiss chard salad and cremini mushrooms covered in pistachio paté, there was no threat of going hungry with this raw-food feast.
The Goods: That's right, all this week we are going raw here at the VNHQ. As you may have noticed from previous posts, we get a hefty bounty of desserts sent our way for testing. Please note, we are not complaining about dessert. With the projected warm weather this week we thought we'd take advantage by giving our ovens a rest and our bellies an infusion of nutrient-dense raw food. Ms. Jenny, who claims that she's never made raw food before, whipped up an amazing spread which we were happy to be able to share with Erin Williams, the factory farming campaign communications director for The Humane Society of the United States. Here she is with the VN gang:
If you'd like to know more about Erin, check out her "How I Went Veg" story in the March+April Issue of VegNews! Note the actual squinting going on in this photo; it really is sunny today. In honor of our raw adventure, what's your favorite raw recipe?