The Chef: Colleen
The Menu: A savory plate of totally rockin' barbecue ribs, a nice, big green salad, and fresh-from-the-oven biscuits doused with maple butter. Yeah, we eat pretty stinking well around here. The delicious faux ribs came courtesy of Frankie, who also makes the barbecue sauce in which they are smothered. She could easily make millions on the stuff—it's the perfect combination of sweet, savory, and smoky. No skimper when it comes to sauces herself, Colleen whipped up the delicious maple butter that topped our biscuits, literally, by combining a little Earth Balance and a little maple syrup.
The Goods: Today is a very exciting day at the VNHQ as we are sending our fan-freaking-tastic March+April issue to press. Last minute final edits and design choices leave little time for lunch-making, so we were all thankful to find a nice big tray of frozen ribs left lovingly in our freezer. Even the biscuits, which Colleen made from scratch using the recipe in Colleen Patrick-Goudreau's The Joy of Vegan Baking, took fewer than ten minutes from start to finish, making this one speedy, superb lunch.