The Chef: Colleen
The Menu: Amazing open-faced quesadillas with sautéed collard greens, orange bell peppers, and corn tortillas made an inspired and delicious main today. "Inspired" here can also be taken to mean: "yet another creative way to use the seemingly endless supply of dairy-free cheese we have in the office." Equally edible were perfectly re-heated leftover rice and a fresh salad with sliced button mushrooms and cherry tomatoes.
The Goods: Since tomorrow's the last day to get your entries in for our second-ever Café VegNews giveaway, we thought you might like a little extra encouragement to get those theme-week ideas posted. Usually we like to be a bit mysterious about the goodies that winners will receive, since it's always nice to get a bag of surprise treats in the mail. This time, however, the goods are just too good to keep to ourselves. Looky here:
Oh yes, that's a giant box of vegan kettle corn. A 16-inch box of vegan kettle corn, to be exact, which the lucky winner of our giveaway will soon be seeing on their doorstep. (Unfortunately, we can't ship beyond the US. Sorry!) Divvies sent us this delicious, sweet treat and we were thrilled that they did. Warning: this is 5 gallons of kettle corn. You will need to have water ready. Good luck!