The Chef: Anna and Herbivore
The Menu: Lots of leftovers, consisting of quinoa, some sort of eggplant-and-tomato sauté (this happens at my house a lot), and half of a meatball sub with grilled onions and Daiya mozzarella
The Dish: Welcome to my Tuesday. Between writing for our July+August issue, getting ready for Natural Products Expo West next week, and participating in design meetings for our May+June issue, it's amazing I found time to eat at all! Since I'm scarfing down this big plate of food while typing up these words, there's no room (literally or figuratively) for dessert, but if you have time for some sweets I highly suggest you whip up some veganized Girl Scout cookies that Annie and Dan Shannon of Meet the Shannons whipped up for us. Thin Mints, Samoas, and Tagalongs, oh my!