The Chef: Elizabeth
The Menu: A simple, light, soba noodle salad with fresh lacinato kale, red and orange bell peppers, tofu, green onions (or scallions if you are feeling fancy), big chunks of avocado, and a soy-sauce vinaigrette. Yep, that's it. This lunch took all of about 15 minutes to put together, mostly because of having to actually chop the veggies and boil the noodles.
The Goods: Oh, soba. You're good hot, you're good cold, you're good in a salad, and you're good in a bowl. And that's why we went into magazine writing instead of becoming poets. Speaking of recognizing our strengths and our—shall we say—non-strengths, one of our ever-evolving goals around the VNHQ is to bring you the best danged Café VegNews that we can. To that end, we've been working on making our lunch plate photos as lovely as possible, without spending more than five minutes setting up a quick snapshot. So, how's it look? Suggestions? Raves? Rants? Let us know in the comments; we want to hear from you!