The Chefs: Jenny, Lisa, and MollyThe Menu: Friday's fearless cooking trio made the most of what was left from our kitchen stock, and with the remaining greenery, concocted a satisfying conclusion to the week-long raw foods experiment. Jenny made sure our substantial head of broccoli wasn't forgotten, with a delicious cream of broccoli soup, enhanced by sunflower seeds, buttery cashews, and a boost of nutritional yeast and green hot sauce to round out the equation. Molly made more zucchini noodles which did nicely when twirled into the soup. Lisa whipped up a salad and homemade dressing which incorporated the leftovers from previous raw lunches including: avocado, carrot, lemon juice, and enough garlic to make you remember.
The Goods: Monday is a holiday which means no Café VegNews until Tuesday. Some of us at VNHQ were more thrilled than others about the raw theme, but I think we all appreciated the creative methods of non-cooked lunches and the decidedly delicious results. Inspired by our menu? The long weekend is a perfect time to get out to your favorite market or produce mecca and discover all the possibilities for when fresh fruit, vegetables, herbs, and nuts come alive together on your plate.
4 comments:
your zucchini noodles are making me jealous and nostalgic! i once had this awesome meal at a raw restaurant - the dish was a veggie "pasta" made of zucchini noodles, topped with a raw strawberry marinara sauce. mmm! it was such an eye-opening experience: pasta doesn't have to be warm to be gooood!
that looks absolutely SCRUMPTIOUS - since I follow a high-raw vegan diet, I love seeing raw meals on blogs :0)
Looks absolutely delish! I'm going to make this my dinner tomorrow evening; I'll save up room during the day!
Aren't zucchini noodles in Raw soups fun? I love them!
Thanks for having a very cool week of Raw goodness on your blog.
Just received my issue of Veg News. Totally stoked :)
Cheers!
Kristen's Raw
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