Monday, October 26, 2009

Mexican Medley

The Chef: Colleen

The Menu: A delicious serving of black beans that we sprinkled generously with Daiya, and a too-good savory tofu scramble with grated carrots, spinach, and Mexican spices. What goes great with any main course? Dollops of Vegenaise and Frankie's barbecue sauce, of course!

The Goods: It's a fast-and-furious week here at the VNHQ—oh, and it's only Monday. We're putting the final polish on the editorial for our January+February issue, and just finished our first-ever cookbook! That's right, this time next week you'll be introduced to our totally digital, completely amazing, drool-inducing Holiday Cookie Collection. This is the big time, people.

2 comments:

The Vegan Food Snob said...

ohhh that is a nice lookin tofu scramble.

Amey said...

oooh, I can't wait for the holiday cookies!! :)

I have a one-track mind.