The Chef: Colleen
The Dish: Baked Russet potato topped with WayFare Hickory Cheddar cheese, homemade guacamole, and sliced scallions—plus organic greens and cherry tomatoes tossed with olive oil, balsamic vinegar, and sea salt
The Goods: After a week of mind-blowing food on the VegNews Vegan Yoga Retreat to Mexico (seriously, it was amazing), I focused on really simple lunches this week. This meant lots of salads, rice bowls, and, today, a baked potato with a few key toppings. And since the WayFare fairies dropped by our offices on Wednesday with a cooler full of vegan cheese, pudding, and sour cream, a smear of the cheddar spread made the perfect condiment to my Friday meal. It was delish! But I am already fantasizing about the 10 recipes we'll be testing next week for the first annual VegNews Holiday Cookie Contest. It's going to get crazy here at the VNHQ, I can promise you that. Still haven't entered your favorite cookie? The deadline is tomorrow at 5pm PT, so enter as many recipes as you'd like for a chance to win a KitchenAid mixer, a cupcake kit, and two dozen cookies from Allison's Gourmet. In other great news, we just announced our Holiday Gift Subscription Sale, where subs are now just $15. Stock up while it lasts!
A close-up of my baked potato with WayFare Hickory Cheddar cheese, guacamole, and fresh veggies
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