The Chef: Elizabeth
The Menu: Some of the brightest collard-green wraps we've ever seen! These large, leafy beauties were stuffed with a chickpea-couscous pilaf, sautéed squash with onions and tofu, and a red cabbage and shredded carrot slaw. Yes, all these ingredients were items we just happened to have on-hand, and yes, they somehow worked out well together.
The Goods: We're big fans of the impromptu menu here at the VNHQ, as you might have noticed. As you can see, we just might have developed a collective taste for colorful coleslaw, and couldn't more highly recommend reacquainting yourself with cabbage. The best thing about slaw? It takes roughly ten seconds of chopping and shredding, maybe another five for mixing up a marinade, and voila!