The Chef: Colleen
The Menu: Marinated kale salad topped with sliced avocado and baked teriyaki tofu
The Goods: With temperatures in the high 70s in San Francisco today, I needed a fresh salad to cool myself down. And my go-to lunch salad these days is marinated kale (finely chopped kale in a lemon-olive oil vinaigrette with sea salt) topped with avocado and baked tofu (I cube a block of tofu, marinade it in Bragg's, sesame oil, orange juice, and maple syrup, and bake at 375 degrees for about 20 minutes). It's healthy and delicious—and the ideal lunch before a surprise dessert: vegan ice cream! Sarah from San Francisco-based Rocket Ship Ice Cream dropped by our offices today with just-made batches of Toasted Coconut, Sweet Mint, and Coffee ice cream, and we happily devoured all three. We needed some good news in the ice cream department after the closure of our beloved MaggieMudd this weekend (custom cakes will still be available through its website). Clamoring for your own vegan sweets? We're giving away three dozen cinnamon rolls (complete with icing) on VegNews.com this week. Good luck!