Thursday, February 3, 2011

Vegan Chinese New Year Luncheon

The Chef: Colleen and Wild Pepper

The Menu: A Chinese New Year vegan feast featuring steamed vegetable dumplings, black mushrooms with baby bok choy, Singaporean-style curried rice noodles, Hunan eggplant with tofu, string beans with faux chicken, and brown rice.

The Goods: Gong Xi Fa Cai (Cantonese) or Xin Nian Kuai Le (Mandarin)! Only a few of us speak either of these two primary Chinese languages, but we all want to wish you a very Happy Chinese New Year. To celebrate, we ordered in from local eatery Wild Pepper and enjoyed a veritable feast of sumptuous Chinese dishes. We made sure to have noodles on the menu (which symbolize long life) along with dumplings (good fortune) and green beans (parental longevity). We dined al fresco on our private deck right here in the heart of the Mission District (it's about 70 degrees today), and then Jenn surprised everyone with red envelopes filled with wads of cash (okay, $1, but we're thrilled!). Need more inspiration for your own Chinese New Year celebration? Check out our own Alexandra Chang's enlightening guide to the holiday on And speaking of future world superpowers, Joseph Connelly and I leave tomorrow for the first VegNews Vacation of 2011—to India! We'll be traveling with 25 subscribers for two weeks and enjoying the incredible sights, sounds, and food of the Indian subcontinent. Cheers!

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