The Chef: ColleenThe Menu: Totally delicious collard wraps! We filled these lovely leaves with leftover quinoa and chili from yesterday's awesome lunch, and enjoyed sides of sautéed mushrooms, spicy peanut sauce, and a crisp, crunchy salad with spears of zucchini and carrots. Colleen was slightly concerned that she might be slipping back into her Raw Week habits by using the collard leaves as wraps, but we assured her that filling them with very cooked chili would alleviate any confusion.
The Goods: It's Friday. We are, um, happy about this. The technical term for how we feel right now might be something close to "utterly and totally exhausted," but we don't want to put too fine a point on it. It's been another whirlwind week here at the VNHQ, and maybe we're just a little teeny bit excited about the beginning of the weekend. Also, Happy Meatout Day! Feel free to encourage your friends and family to go vegan one or two extra times today.
1 comment:
sweet write up!! I was a little concerned at first site of the collard greens that I was still in last week, but really, stuffing anything raw with hot chilli is sure to scare even the 66% raw foodist away to his or her cabin in the woods...that's all I am saying.
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