The Chef: Elizabeth
The Menu: A simple take on the classic lunch combo, grilled cheese and tomato soup. Armed with only 15 minutes, a broiler, and a Vita-Mix, Elizabeth made open-faced grilled cheese sandwiches (yes, they certainly are pretty close to pizza) using Judy's Breadsticks and both mozzarella and cheddar Daiya. For the soup she blended diced tomatoes with a head of garlic, a splash of olive oil, salt, and cayenne, then garnished the individual servings with chopped cucumber. Yes, those are all of the ingredients, and yes, this cool soup was literally ready in five minutes. And, of course, a big salad with avocado, kidney beans, pinto beans, and caramelized pecans finished off the meal.
The Goods: This meal came together incredibly quickly, which was a boon since our team is a bit scattered today. Joseph and Colleen are setting up our booth for the Green Festival here in San Francisco this weekend before they head to Los Angeles tomorrow for PCRM's Art of Compassion Gala. Just to keep the rest of us sane, as we're going to press on our May+June issue today, Abby whipped up a batch of her famous biscuits with cheddar Daiya. Oh, and it's sunny and Friday. Yes, lots going on here at the VNHQ. Hope we get to see some of you at our Green Festival booth this weekend, and say hi to our publishers if you see them all dressed up at the gala. Happy weekend, everyone!