The Chef: Molly
The Menu: A light, lovely miso soup with cubed tofu and fresh spinach warmed us up from the inside out today. Alongside we devoured a mash of russet and sweet potatoes flecked with fresh parsley, and a filling salad with mini-tomatoes and coconut-baked croutons. It was quite the feast!
The Goods: This will be the last lunch for most of us in the office this week as tomorrow we head down to Anaheim to attend Expo West 2008, this year's installment of one of the largest annual trade shows for the natural, organic products industry. Molly, in addition to being today's chef, will get to add a couple more tags to her cooking roster since she'll be in charge of holding down the fort and keeping Café VegNews up to date while the majority of our team heads south.