The Chef: Lyndsay
The Menu: Light, savory chickpea cutlets. These delicious cornmeal-based morsels were bursting with chickpeas, red onion, grated zucchini, garlic, and the perfect blend of spices. A beautiful salad made the ideal counterpart with Swiss chard, cabbage, and cucumber, all tossed in a homemade vinaigrette. After an obligatory dash of Parma, this tasty duo didn't stand a chance.
The Goods: After an indulgent Brunch Week (we’re not complaining), this refreshing lunch is just what the VN staff needed. Ms. Lyndsay took a culinary cue from Moira Nordholt, whose 21-day detox program kicks off this week. The lunchtime verdict? If detoxing tastes this good, sign us up. Before we can say good-bye to brunch, we must say congratulations to Humboldt Honey! Send us an email with your full name and mailing address, and we’ll send the last coveted copy of Vegan Brunch your way. Thanks to all who commented for making Brunch Week a success!