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.