The Chef: Jennifer
The Menu: Homemade seitan marinated in Lagunitas IPA and red onions served up on a tortilla topped with homemade vegan sour cream, and a bowl of peaches.
The Goods: I think it's safe to say that I am in love with VN Columnist Robin Robertson's cookbooks. I always make her recipe for homemade seitan—it's so dang easy, trust me—and then my husband marinated it in some locally brewed Lagunitas IPA for some seriously juicy fajitas this past July 4th weekend. Both recipes came from 1,000 Vegan Recipes. VN Office Manager Lyndsay Orwig kindly offered me her leftover vegan sour cream (recipe in Vegan on the Cheap by my above favorite cookbook author) to top these savory leftovers. The sweet peaches are fresh from Monterey Market where stone fruit is abundant. In fact, I think I'll be moving on to our VN.com cover story, Summer Recipe Spectacular, to make this week's Strawberry Ricotta French Toast with Strawberry Rhubarb Syrup while daydreaming about going to Bali on the VegNews Vacations (just announced!). If that's not enough excitement for you, we're giving away the perfect summer giveaway on Facebook (a dozen Gardein beefless burgers, two jars of Vegenaise, and a month's supply of So Delicious ice cream). Isn't summer awesome?