Wednesday, February 8, 2012

Lotsa Leftovers

The Chefs: Elizabeth, Gracias Madre, and Emmy's Restaurant

The Menu: A delightful spinach salad with grated carrots, cherry tomatoes, and avocado, served with sides of refried black beans from Gracias Madre, vegetarian ham fried rice, eggplant with garlic, and salt and pepper tofu from Emmy's.

The Goods: How does one person come into the possesion of so many delicious things to eat? Pure, dumb luck. Well, that and having awesome coworkers, such as one Hilary Pollack, who order too much Chinese food and share the spoils with you. Our publishers leave in the morning on the VegNews Great Adventure to India, so our office has been abuzz with preparations. It's days like today when leftovers really come in handy, especially ones as delectable as these.

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