The Chef: Lisa
The Menu: Oh, is that mac 'n' cheese you see again? Why yes, indeed it is. Okay, we admit it: we're obsessed. Seriously, make it. Find yourself a copy of the January+February issue, and then you'll know exactly what we're dealing with here. Seriously, this is the best mac 'n' cheese on the planet—and, of course, it's vegan. Today, Lisa even made it gluten-free by using rice pasta and corn-flake crumbs. Since the recipe consists mostly of blended vegetables, there isn't even enough fat in here to make us feel bad about ingesting six pounds of it this week. Lisa also whipped up a lovely salad of crisp romaine lettuce, sliced cherry tomatoes, and shredded zucchini.
The Goods: Really. There just aren't enough adjectives to adequately describe this dish. Just to make it even better, we had the pleasurable company of Steve Bossio, whose family was featured on Dateline NBC for their green lifestyle. It was a great meal made all the moreso by great company! Oh, and it was a good excuse to fuel our all-encompassing mac 'n' cheese habit.