Monday, March 16, 2009

Saucy Stir-Fry

The Chef: Lyndsay

The Menu: A couple of extra-saucy stir-fries chock full of fresh, fabulous vegetables. Lyndsay divvied up her potatoes, broccoli, bell peppers, carrots, and tofu into two camps: General Tsao and Spicy Kung Pao. Using ready-made sauces from Simply Asia kept cooking time to a minimum, and Lyndsay served both stir-fries over perfectly fluffy rice. A nice, big salad with tons of avocado, grated carrots, and fresh lettuce added more veggies to our plates.

The Goods: For our first day back on cooked food after Raw Week here at the VNHQ, it was certainly exciting to smell the aromas of lunch wafting out of our kitchen. Of course, we'd never forgo our staple side of salad, no matter what's on the rest of the plate! Even slightly more exciting than lunch is the fact that the VegNews Speaker Series launches two weeks from tomorrow! Tickets are going fast, so be sure and get yours now!

No comments: