The Menu: Raw Pad Thai with kelp noodles, red pepper, red cabbage, and cilantro in an almond butter tamari sauce.
The Goods: It's safe to say that I'm obsessed with VN columnist Gena Hamshaw's raw Pad Thai from our January+February 2012 issue. In fact, some staffers have mentioned that I seemed to be infatuated with kelp noodles. I'll admit it. I really like them. What are kelp noodles? They're virtually flavorless, crunchy, seaweed-based raw noodles, packed with nutrients and about 18 calories per serving. But for me, it's all about the sauce—made with almond butter, tamari, fresh ginger, and sesame oil—I'm pretty sure I'd pour it on just about anything. Today, we said goodbye to VN Publisher Joseph Connelly and VN Associate Publisher Colleen Holland who just left for VegNews Vacations Great Adventure to India. Time to start the margarita machine! Kidding!