The Menu: A healthy, hearty helping of root-vegetable-inspired vegan Shepherd's Pie. Eager to tame the elusive parsnip, Melissa whipped out her own version of this traditional casserole, complete with a mashed-parsnip crust. Short a couple of said carrot-relatives, which were later discovered deep within the cavernous VN fridge, she added a couple good ol' potatoes to the mix. Underneath, she combined caramelized onions, peas, zucchini, and textured vegetable protein in a savory blend of spices, which had us going back for more until, well, sadly, there wasn't any more. A spinach side-salad adorned with carrots, zucchini, and walnuts made a perfect complement to the main dish.
The Goods: One of our favorite topics of conversation managed to find its way into today's lunch: food. We discussed edible delights from every corner of the globe, from Djibouti to Ethiopia to Haight Street. As inspired as we were to jump on the next flight to South India, we were pretty darn pleased with the plates right in front of our faces. But just to take the edge off of our international appetites, we savored the sweet taste of vegan Soy Chocolate Hazelnut Truffles for dessert, compliments of our one and only neighbor to the north.