The Chef: Colleen + Banh Wich
The Menu: A freshly made, toasted Vietnamese sandwich filled with baked tofu, shredded carrot, cucumber, and cilantro; sumptuous spring rolls with crisp greens, rice noodles, tofu, and mint leaves with a plum dipping sauce; and an organic green salad with avocado, tomato, and red onion tossed in a garlic-lemon vinaigrette.
The Goods: Today was a quintessential day at Café VegNews. The entire staff lingered over a lovely Vietnamese feast (see photo below) by local eatery, Banh Wich, and we got to enjoy the wonderful company of one of our columnists, Gena Hamshaw of "Raw Done Right." Although we didn't get to dine al fresco as originally planned (the sunshine just wouldn't cooperate), we still had a superb staff lunch with delicious food. We're working hard on preparing our new office for the big move (October 1!), and you can count on all sorts of fabulous culinary jaunts around San Francisco's Mission district in the coming months. Until then, have a relaxing holiday weekend, and we'll be back next week with more vegan eats. Oh, and a VERY big announcement that may have something to do with VegNews Vacations. Stay tuned!