The Chef: Lyndsay
The Menu: Myriad Match meats, a line of new, plant-based meat alternatives. Lyndsay took advantage of a recent shipment of products for us to try, and served up a trio of Match Foods' latest offerings. Starting at six o'clock on the plate, you see a lovely Italian-sausage infused marinara, tossed with a brown-rice ziti. Moving clockwise, we had a savory, stuffed chicken-style entrée, then a fish-free crab-cake, and finally a gorgeous green salad.
The Goods: To balance out the savory with some sweets, we had the pleasure of dining with Yvonne Smith, aka The Traveling Vegetarian, and Michelle Taylor, creator of Vegan Break. These two lovely ladies were sweet enough themselves, but they decided to go way beyond the call of duty and spoil us with dessert, which included chocolate cupcakes from Whole Foods, cookies from Peet's, and two pints of Maggie Mudd's Mudslingers Freestyle. Yeah. About that. We might be in sugar-induced comas under our desks right now, and totally happy about it. Check out the sweet splendor below, and feel free to remind us to eat vegetables!