The Chefs: Jenny, Lisa, and Molly
The 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.