Big Freakin' Bahn Mi

The Chefs: Elizabeth, Anna, Jenn, and Lyndsay

The Menu: Big, beautiful bahn mi sandwiches stuffed with marinated tofu and veggie duck, pickled carrots and daikon, cucumber, Vegenaise spreads, and Organicville's Sriracha. Sides of chips, both crinkle-cut and straight up, rounded out the meal.

The Goods: Today, friends, things are extra good at the VNHQ. The very brilliant Jennifer Chen decided that the best way to celebrate Friday would be to bring in the makings for these stellar sandwiches (the recipe for which you can find in our January+February issue!). Jenn marinated the tofu and veggie duck, and brought in fresh rolls, and Lyndsay made the pickles. Did the awesome staff stop there? No, these tasty main dishes were just the beginning. Jenn also treated us to homemade Hot Chocolate Ice Cream, complete with extra marshmallows. (The recipe comes from our summer issue from 2011.) And as if that wasn't enough, Anna brought in a package of Birthday Cake Oreos, which Jenn crumbled into a delicious ice cream topping. Oh, and did we mention that it was warm and gorgeous on our deck and we were fortunate enough to share today's splendor with Sam Hartman, the author of our VegEscape to Louisville, KY in our March+April Man Issue? Like I said, things are extra good. Hope everyone has an equally excellent weekend!