The Chef: Jennifer
The Menu: Vegan Meyer lemon pasta with rainbow chard and vegan fried calamari and a side of sweet strawberries.
The Goods: I mentioned on Savvy Vegan that I made this meal from shopping at my farmers' market, but I got the crispy calamari from my local Whole Foods, which sells Sophie's Kitchen vegan seafood. I topped the pasta with some roasted garlic, lemon juice, and olive oil. The organic strawberries I picked up near the VNHQ at a local market for $1.39 a carton. Seriously. As a kid, my mom would buy me roadside strawberries and I thought they were the best thing in the world. I still do. This weekend, there are not one but two vegan bake sales in the Bay Area (Oakland and San Francisco) so I might indulge in my second favorite thing from when I was a kid—sweets!