The Chef: Liz and Sunflower RestaurantThe Menu: A satisfying bowl of vegetarian noodle soup filled with mushroom, cauliflower, snap peas, broccoli, red peppers, carrot, celery, tofu, and rice noodles paired with a small order of brown rice—all of which I covered in a generous amount of soy sauce. And washed down with a Diet Coke.
The Goods: I live right across the street from Sunflower, so you could say that I'm somewhat familiar with its vegetarian noodle soup, in that I eat it all the time. On top of being a totally tasty way to warm up a very chilly Friday afternoon, this delicious meal—which, due to generous serving sizes, is easily two meals in one—was a mere $7. Does that mean I'll have some extra cash to throw at the East Bay Vegan Bakesale this weekend? You bet it does.
