The Chef: Abby
The Menu: Brunch! Yay! Today's excellent meal consisted of the biggest, fluffiest pancakes we've ever seen, a fresh fruit salad of nectarines, apples, strawberries, and plums, scrumptious carob-chip scones, oh, and up at the top there is a little something we like to call tofu scramble with zucchini and red bell peppers. Yes, she really made all these dishes. Yes, they really were all outstanding.
The Goods: Today officially marked Ms. Abby's entrance to the VNHQ kitchen, and her debut effort blew us away. Seriously, this was one auspicious beginning. Maybe you already know that we have a little thing for brunch, as we may have mentioned it one or two times in the past. Basically, if we could eat pancakes and sit in the sun all day while somehow miraculously promoting veganism and saving animals, we would be a very happy bunch. Speaking of the pancakes—did we mention the fluffiness?!—Abby took a little help with those from Cherrybrook Kitchen's classic pancake mix. Oh, so not only can she cook up a storm, but she's totally savvy on time-saving moves in the kitchen. That's our kind of editorial assistant!