Vegan Breakfast Casserole

The Chef: Elizabeth

The Menu: A delicious breakfasty bread-pudding casserole, with cubed bread, winter squash, a tofu cream sauce, spinach, and leeks.

The Goods: First, I apologize for the quality of this photo. Sometimes a cell phone really is actually more of a phone than a camera, especially in the case of my flip phone. Yes, I said flip phone because they do still exist and I do still have one. Internets, schminternets. Though today's photo isn't terribly exciting, we have a bunch of super-snazzy news to perk up your reading experience. First, tonight is our very first ever Twitter Chat, featuring our gorgeous cover gal Kris Carr. Could we be more excited? No. We're also starting to see responses to our Vegan Bucket List feature in the brand-spankin' new March+April issue, which is highly exciting. And, if all that wasn't enough, this week we'll be hosting SF Vegan Drinks with Vegansaurus! Do we love an excuse to drink on a weeknight? Mayhaps!