The Chef: Colleen
The Menu: A marinated kale salad in an olive oil-meyer lemon vinaigrette, topped with seasoned tofu and avocado—all washed down with fresh coconut water.
The Goods: It's no secret that VN staffers love kale. In fact, one might say we're obsessed. I wonder if it's because of the constant deluge of product samples here at the VNHQ—just this week, we've received TWO cinnamon roll deliveries (complete with a buffet of icing) and a box of coconut caramels. So let's just say that kale makes it all okay. I finely chop organic kale, marinade it for at least an hour in a homemade vinaigrette, and then toss it with seasoned tofu (marinaded and baked with Bragg's, sesame oil, and a touch of maple syrup) and avocado. Yum! Speaking of sweets, the entire VegNews team is headed to Expo West tomorrow in Southern California, where we'll be reporting live on hot new vegan products (don't miss our updates by following us on Twitter or fanning us on Facebook). We'll be back on Café VegNews next Tuesday for another full week of delicious vegan lunches. Have a great weekend!