Spring "Rolls"

The Chef: Elizabeth

The Menu: Well, it's technically spring now, and we technically ate a lunch of ingredients that would be appropriate in spring rolls, but, well, that whole "roll" part didn't work out so well. Maybe some of us just can't help it when we see a platter of fresh veggies like bean sprouts, chopped Napa cabbage, sliced red bell pepper, Thai basil, sautéed trumpet mushrooms, chopped green onions, and thinly sliced strips of Tofurky. Maybe we get all excited and pile our rice wrappers higher than we should, and our "rolls" turn into un-toasted, spring-roll-style tostadas. Maybe, since we slathered the whole shebang with peanut sauce from Simply Boulder, toasted sesame seeds, and soy sauce, and nibbled on a side of edamame, these disappeared just as quickly as their more-cylindrical counterparts would have. Here at the VNHQ, this is how we un-roll.

The Goods: So, in addition to the platter of possible roll ingredients, there's a fair deal of non-lunch fun to be excited about today. First of all, we are exactly one week away from the debut of the VegNews Speaker Series. If you're into thought-provoking authors answering your questions and having Millennium whip up some delicious desserts to dive into afterward, maybe you want to go ahead and get one of the very few remaining tickets. And, if you want to hang out with other vegans, enjoy a tasty beverage or two, and mingle to the max? Then don't miss the second installment of SF Vegan Drinks!