The Chefs: Lisa and Frankie
The Menu: Homemade faux ribs drenched in scrumptious barbecue sauce. Oh yes, we are totally spoiled. Ms. Frankie, as we may have mentioned before, is a culinary genius, and she decided that we really needed some incredible ribs to power us through the day. Lisa complemented the faux-meaty main with lightly steamed broccoli in a light soy marinade and a simple spinach salad with red bell pepper and lots of avocado.
The Goods: You may remember a question in this month's VegNewsletter about your feelings on faux meat. As you can likely tell from the description, we're big fans. If you're looking to know more about from whence the idea of meatless meat came, be sure to check out our September+October Food Issue, which will feature a faux meat exposé. Things are getting more exciting by the minute around these parts, what with our amazing Music Issue Launch party drawing nigh. (It's tomorrow, and we can't stinking wait!) We've got lots to do between now and then, and, unfortunately, that also means that we won't be bringing you the regularly scheduled entry for tomorrow. We'll make it up on Press Pass with all the post-party details, we promise!