Wednesday, June 29, 2011

Vietnamese Crêpe on the Run

The Chef: Colleen and Sunflower

The Menu: A crispy Vietnamese crêpe—filled with tofu, mushrooms, and bean sprouts, all wrapped in fresh lettuce leaves with mint, shredded carrots, and sliced cucumbers and a sweet soy dipping sauce

The Goods: VegNews Publisher Joseph and I had to run a few errands for the office during lunch, and then squeezed in a quick meal at Mission staple Sunflower Authentic Vietnamese Restaurant. Thankfully, they have lunch specials that are turned around fast, and I was able to indulge in one of my all-time favorite Vietnamese dishes, the Vietnamese crêpe. Made with rice flour (so it's gluten-free!), turmeric is added to the batter to give it an egg-like appearance, and then it is filled with tofu, mushrooms, and bean sprouts. To serve, you slice off a piece of the crêpe, place it into a lettuce leaf; sprinkle with carrots, fresh mint, and cucumber; and then drizzle on a spoonful of soy dipping sauce. It's a refreshing, healthy lunch that always satisfies. And Joseph's meal was just as delicious (see below). He had the curried vegetables with rice lunch special, which was quickly devoured so we could get back to the VNHQ. Speaking of the VNHQ, we have lots of exciting things happening today! First, we announced our VegNews Sizzling Summer Giveaway, where readers have a chance to win vegan burgers and ice cream for a month. Check it out! Second, we're gearing up to announce our 2012 VegNews Vacations next Tuesday, so if you're not a subscriber and haven't seen where we're going yet, get ready. Finally, I just received word that VN staffers are meeting at 4pm for a very important task: to make vegan s'mores. I have no complaints. Enjoy the rest of your day!

Joseph's colorful curried vegetables with steamed rice at Sunflower in San Francisco's Mission district.

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