The Chef: Colleen
The Menu: Mounds of veggies atop melted, vegan jack cheese, fire-roasted tomatoes, and a crispy, whole-wheat crust. Thinly sliced red bell pepper, red onion, shiitake mushrooms, and a dusting of rosemary made for a healthy twist on this Italian classic. The gourmet part? Not only were we privileged to have our pie prepared by professional-grade hands, but we also had the pleasure of savoring Vegan Gourmet's jack cheese, which made for a perfect Monday melt. Our taste buds were doubly entertained by the salad of fresh greens adorned with cucumber, red onions, and homemade Italian-seasoned sesame-bread croutons.
The Goods: Once again, the VNHQ is lookin' a little barren this afternoon, as a significant portion of our staff is still scattered across the country after a jam-packed weekend of amazing veg events. As we enter the final design week for our July+August issue, we are as excited as ever to see the end result, which we'll be celebrating on Thursday evening at VN's first-ever Urban Dessert Soirée! No tickets? No problem! Make your own version of Ani's Raw Food Desserts at home, with her latest cookbook in hand!