The Chef: Colleen
The Menu: This is not your everyday black-bean soup; laced with fresh, baby spinach, topped with a ripe cherry tomato and lemongrass aoili garnish, and finished with paprika-'sheeze' crostini, we dined well beyond our already elevated Café VegNews expectations.
The Goods: The non-dairy cheese you see featured here is a top-secret, yet-to-be-released new product that we had the pleasure of enjoying toasted and dipped into the thick, legume-y mélange. But before you jump to any unsavory conclusions about the VN staff and their indulgent ways, let it be known that many of the office personnel are already off for a long weekend—some galavanting in New York city's finest vegan restaurants—and there are only four of us remaining here to man the VN post. Today's glorious and satisfying meal was well-appreciated and deserved.