Inspired Indian

The Chef: Colleen

The Menu: A scrumptious lunch of Indian-spice-simmered yellow potatoes and spinach, served over a bed of brown basmati rice that Colleen infused with toasted mustard seeds. Maybe having a ready-made Indian sauce on-hand contributed to the ease of this meal, and maybe it was the touch of coconut milk and her own spice blend that Colleen added that made it phenomenal. The potatoes were absolutely perfectly cooked, and the whole thing could not have been more delicious. To keep in theme, Colleen used a peach chutney as the base for her salad dressing, which made for a superb side.

The Goods: This weekend should set some sort of record for "most vegan weddings," as three VN staffers will be attending vegan weddings tomorrow. Well, okay, two staffers are going together, but still, what are the chances of two vegan weddings during the same weekend, much less on the same day? Regardless of whether or not we need to call the Guinness book people, congratulations to the wonderful couples: Margaret and Justin, and Kelly and Justin. Oh, that's right, the same day and veganism aren't all the couples have in common!