tag:blogger.com,1999:blog-66798855120660130492024-03-17T00:41:06.733-07:00Café VegNewsVegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.comBlogger1096125tag:blogger.com,1999:blog-6679885512066013049.post-17055345894126442742012-04-23T15:15:00.001-07:002012-04-23T15:24:35.559-07:00Gone To Tumblr!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs3MVWJfd5CGLsvyBRRi50I6QGT63CX_f2Ne2xTht-JVlhk8aP_u5SKDVUHz8tK7MtOZdwU_QBvRvj7RFS2pmEXsG0w4Q2ysuzZqQNDU02PaHKDV7Ad4FWg2YqdFz6olradG4DubdIYB6/s1600/cafevegnewsfarewell.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs3MVWJfd5CGLsvyBRRi50I6QGT63CX_f2Ne2xTht-JVlhk8aP_u5SKDVUHz8tK7MtOZdwU_QBvRvj7RFS2pmEXsG0w4Q2ysuzZqQNDU02PaHKDV7Ad4FWg2YqdFz6olradG4DubdIYB6/s400/cafevegnewsfarewell.jpg" width="400" /></a></div><b>The Chefs</b>: Elizabeth and Taqueria Cancun<br />
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<b>The Menu</b>: Two veggie tacos with rice, black beans, avocado, and salsa.<br />
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<b>The Goods</b>: Friends, it's with a mixed bag of emotions that we bid adieu to Café VegNews. Since <a href="http://cafevegnews.blogspot.com/2007/10/hello-by-which-we-of-course-mean-hello.html" target="_blank">October 29, 2007</a>, we've blogged about lunch here at the VNHQ every single day. Café VegNews was our first foray into blogging, which seemed like the height of media savvy five years ago. (Remember pre-<a href="http://pinterest.com/vegnews/" target="_blank">Pinterest</a> era?) More than 1,000 posts later, we've hosted an amazing roster of <a href="http://cafevegnews.blogspot.com/search/label/guests" target="_blank">guests</a>, eaten our own weight in <a href="http://cafevegnews.blogspot.com/search/label/kale" target="_blank">kale salads</a> many times over, and watched as new technologies made way for newer (and, in many cases, better) opportunities to share our world with our readers. On that note, we couldn't be more thrilled to debut <a href="http://vegnews.tumblr.com/" target="_blank">VegNews on Tumblr</a>! We'll meld behind-the-scenes scoop such as what's for lunch and the newest products arriving at the office with our favorite content from around the web, event photos, and more. It's a bit bittersweet to say so long to the blogs we've worked so hard to build, but, well, they're just so five years ago. As always, thank you for reading. Here's to what's next!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com220tag:blogger.com,1999:blog-6679885512066013049.post-70621882872632809892012-04-20T13:49:00.001-07:002012-04-20T13:51:30.963-07:00Summer Salad and Pesto Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprEzMa-0Az8LIrXSG3nraT5ESuiABLdhXqGGx6JXGcul9-V62hMxtgLk5WDYDH4OFDfeHreWMyMLnDwYqX7RW4BXU3VKDDsMvjPDv_3PmxHClcybjOQka3H85kkuKfDL4HgCCy2C9y8vy/s1600/CVN.SaladPestoPasta.4.20.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprEzMa-0Az8LIrXSG3nraT5ESuiABLdhXqGGx6JXGcul9-V62hMxtgLk5WDYDH4OFDfeHreWMyMLnDwYqX7RW4BXU3VKDDsMvjPDv_3PmxHClcybjOQka3H85kkuKfDL4HgCCy2C9y8vy/s400/CVN.SaladPestoPasta.4.20.jpg" /></a></div><br />
<b>The Chef:</b> Jennifer<br />
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<b>The Menu:</b> Spinach salad with fresh tomatoes and a brown rice pasta tossed with cilantro pesto and artichoke hearts<br />
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<b>The Dish:</b> It's 80 degrees, sunny, and Friday. Life is pretty grand, my friends. I whipped up the pasta dish with some cilantro pesto from <a href="http://www.bolaniandsauce.com/home.php">Bolani</a>, a local company that makes Afghan vegan sauces and dips. I swear by the spinach, pumpkin, or potato bolanis (a thin savory wraps filled with veggies). It's the first really hot day in San Francisco so I dined on the deck with my fellow VN staffers today. If you're in the Bay Area, be sure to stop by the <a href="http://vegansaurus.com/post/20926086074">SF Vegan Bake Sale</a> on Sunday, April 22 from 12pm to 4pm, right here in front of the VNHQ headquarters. I'm baking a bundt cake for the occasion so come and get a slice!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com33tag:blogger.com,1999:blog-6679885512066013049.post-9269139636146985292012-04-19T14:14:00.000-07:002012-04-19T14:14:36.389-07:00Copycat Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3c9Y-rtMdSQNZLREhV_hlZLQUSENIKq6hycjLsoBEq-TpSb1gURFAGGp-q1RnSMRncD_A38rFW_tMpSA6Th4hdfJyNUYV1d1NDiZQTKqneTEi73f6N2h14-hyqFP_hnjxdfldvr2d6Ki/s1600/cafevegnews.419.kalesalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3c9Y-rtMdSQNZLREhV_hlZLQUSENIKq6hycjLsoBEq-TpSb1gURFAGGp-q1RnSMRncD_A38rFW_tMpSA6Th4hdfJyNUYV1d1NDiZQTKqneTEi73f6N2h14-hyqFP_hnjxdfldvr2d6Ki/s400/cafevegnews.419.kalesalad.jpg" width="400" /></a></div><b>The Chefs: </b>Rashida and <a href="http://www.herbivorerestaurant.com/" target="_blank">Herbivore</a><br />
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<b>The Menu: </b>Kale salad with avocado, cucumber, cherry tomatos, onions, and faux chicken<br />
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<b>The Dish: </b>Well, friends, I finally caved. After three months of hearing fellow VN staffers gush about Herbivore's kale salad—made extra awesome with the addition of chicken chunks—I finally decided to give it a shot. What took me so long? This salad of refreshing greens, rich avocado, and savory mock meat was an ideal warm-weather dish, perfect for devouring while soaking up rays on our gorgeous deck. Sunshine is awesome, but global warming is not. Check out <a href="http://vegnews.com/articles/page.do?pageId=4425&catId=7" target="_blank">5 Ways Being Vegan Saves the Planet</a>, and have an eco-friendly Earth Day this Sunday!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com17tag:blogger.com,1999:blog-6679885512066013049.post-7758451890464113902012-04-18T19:20:00.002-07:002012-04-18T19:22:24.222-07:00Indian Pancake with Coconut Chutney<div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="goog_1955466382"></span><span id="goog_1955466383"></span></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErjM7qouGr-axeBeVVcloXOceMQKTPuiJUvje3nnncMEMJlhdBJXAQgF05fFSqBwosWhwOih5S5SJvYz0GHgO2YduAtiGQb5LFMK3lyWJwSREowJk49ZTw6G1vtjZprG8tOBsK8y34jQk/s1600/ColleenHolland.Utthapam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErjM7qouGr-axeBeVVcloXOceMQKTPuiJUvje3nnncMEMJlhdBJXAQgF05fFSqBwosWhwOih5S5SJvYz0GHgO2YduAtiGQb5LFMK3lyWJwSREowJk49ZTw6G1vtjZprG8tOBsK8y34jQk/s400/ColleenHolland.Utthapam.jpg" width="400" /></a></div><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Chef</b>: Colleen and <a href="http://udupipalaceonvalencia.com/" target="_blank">Udupi Palace</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Menu</b>: Mixed vegetable uthappam with a trio of chutneys (coconut, ginger, and tomato) and sambar soup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Dish</b>: Today, we had a business meeting scheduled during lunch, and our acquaintance had a hankering for Indian food. So off we went to the all-vegetarian Udupi Palace just two blocks away, taking us back to the <a href="http://www.facebook.com/media/set/?set=a.10150132036101250.301087.75511806249&type=3" target="_blank">VegNews Great Adventure to India</a>. Those were the days! I had a delicious vegetable uthappam (Indian pancake) with dipping sauces that really hit the spot. Speaking of travel adventures, we just announced the <a href="http://vegnews.com/yogaretreat" target="_blank">2012 VegNews Vegan Yoga Retreat to Mexico</a>, and are so excited to be returning to the Mexican coast for amazing vegan food, top-notch yoga, breathtaking scenery, and wonderful camaraderie. We hope you'll join us!</div><div style="text-align: center;"></div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com6tag:blogger.com,1999:blog-6679885512066013049.post-8271559048655315662012-04-17T15:02:00.000-07:002012-04-17T15:02:12.717-07:00A Kitchen Sink Salad<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ELE15XxsCUlIVFNsMi1D4DPF74RbsicA6QLSbg3lCyeADBICfUDDuAkzRH-Qdqq43TjogaCeNAiLtfkxctKz6DiFnW5Ltx0ZYvok-8R7RxXzD57htMvALX_b8XfWkYUxsyfonJ5w-INW/s1600/CafeVegNews.VeganSalad.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ELE15XxsCUlIVFNsMi1D4DPF74RbsicA6QLSbg3lCyeADBICfUDDuAkzRH-Qdqq43TjogaCeNAiLtfkxctKz6DiFnW5Ltx0ZYvok-8R7RxXzD57htMvALX_b8XfWkYUxsyfonJ5w-INW/s400/CafeVegNews.VeganSalad.gif" width="400" /></a></div><div style="text-align: center;"><br />
</div><b>The Chef</b>: Anna and <a href="http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2" target="_blank">Valencia Whole Foods</a><br />
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<b>The Menu</b>: Pesto pasta with sun-dried tomatoes atop a salad of corn, carrots, fava beans, hummus, dried cranberries, cherry tomatoes, chickpeas, and some other stuff I can't remember.<br />
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<b>The Dish</b>: I wasn't really hungry when lunchtime rolled around today, so I figured I might as well try to get some greens in there. Sure, pesto pasta isn't necessarily the "green" I went to the store with the intention of buying, but at least I got some of the leafy stuff in, right? My stomach was mostly filled with taro fries that we taste tested earlier in the day, and just so happens to be one of the seven delicious, taro-based recipes in our July+August feature. Want to get your hands on a copy before it hits store shelves? Order a <a href="http://vegnews.com/pages/page.do?pageId=4" target="_blank">subscription today</a>!<br />
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</div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4tag:blogger.com,1999:blog-6679885512066013049.post-9925123333307518152012-04-16T15:44:00.000-07:002012-04-16T15:44:42.503-07:00Pre-Coachella Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBxgeu8_Am04jTqNMeMFU2EunWtew1TSm9b1vzQKRSyK3jOTs8CPViPHOPlyR1vIrn_BzFG74qnAO6sRmu7SS1H5PXjTe7UbkcQcNwKlJXp3mXUVnA0lmyOBVoi6Zg7uLuHUOYQQloEkw/s1600/KALEsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBxgeu8_Am04jTqNMeMFU2EunWtew1TSm9b1vzQKRSyK3jOTs8CPViPHOPlyR1vIrn_BzFG74qnAO6sRmu7SS1H5PXjTe7UbkcQcNwKlJXp3mXUVnA0lmyOBVoi6Zg7uLuHUOYQQloEkw/s320/KALEsalad.jpg" width="320" /></a></div><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Chefs</b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">: Hilary</span><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"> and </span><a href="http://herbivorerestaurant.com/" style="background-color: #e9f2bf; color: #999999; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left; text-decoration: none;" target="_blank">Herbivore</a><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Menu</b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">: Knock, knock! Who's there? Kale! Kale who? Kale with soy chicken, cherry tomatoes, carrots, avocado, and onions! (I'm looking for new and inventive ways to describe the contents of this kale salad.) </span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Goods</b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">: It's an action-packed week, so I'm packing my brain with superfoods in preparation. In addition to our super-awesome <a href="http://vegnews.com/articles/page.do?pageId=3210&catId=7" target="_blank">Twitter chat</a> this Wednesday with vegan parents (including one of my favorite interview subjects ever, <a href="http://vegnews.com/articles/page.do?pageId=4416&catId=7" target="_blank">Mayim Bialik</a>), I will be heading to weekend two of Coachella in a mere 72 hours. At the top of my to-see list: vegan freak-folk maestro Jeff Mangum of Neutral Milk Hotel, who apparently <a href="http://latimesblogs.latimes.com/music_blog/2012/04/coachella-2012-strange-magic-jeff-mangum.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PopHiss+(Pop+%26+Hiss+Music+Blog)" target="_blank">stole the show</a> last weekend and who is one of my perennial musical idols. Looking for your next travel adventure? Check out the <a href="http://vegnews.com/articles/page.do?pageId=4395&catId=4" target="_blank">5 Vegan-Friendly Towns on our Radar</a>, all of which offer as many plentiful plant-based eats as they do enthralling activities. </span>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com2tag:blogger.com,1999:blog-6679885512066013049.post-42086152777652895832012-04-13T17:34:00.001-07:002012-04-13T17:35:20.260-07:00Super-Sized Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcpIgPL0URI4jwXFMQGPIbbwIr7B3juU27A2k7U7DHdosx_igo16MoX4I_PxKBToy-7E0YR8DJFOO7-QW771uo9BIaBpU2nYdgmMbrW9u3RbwT_nFGd-Qo1BIO9j2OMWNhDDDKTCjZii7/s1600/cafevegnews4.13.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcpIgPL0URI4jwXFMQGPIbbwIr7B3juU27A2k7U7DHdosx_igo16MoX4I_PxKBToy-7E0YR8DJFOO7-QW771uo9BIaBpU2nYdgmMbrW9u3RbwT_nFGd-Qo1BIO9j2OMWNhDDDKTCjZii7/s400/cafevegnews4.13.12.jpg" width="400" /></a></div><b>The Chefs</b>: Elizabeth and Valencia Whole Foods<br />
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<b>The Menu</b>: An enormous salad of mixed greens, spinach, chickpeas, grated carrots, kale, avocado, tofu, and a <a href="http://www.healthiswealthfoods.com/index.php/products/sprouted-grains/sproutburgers/mushroom-a-onion-sproutburger" target="_blank">Health is Wealth Mushroom and Onion Sprout Burger</a>.<br />
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<b>The Goods</b>: It's Friday, and that's pretty good. Whether you're already at <a href="http://www.coachella.com/" target="_blank">Coachella</a> (like one of our lucky editors!), heading to a cabin for a weekend of city-living detoxing, or just enjoying a break from the rain, there's something we're sure you'll enjoy: and <a href="http://vegnews.com/articles/page.do?pageId=4411&catId=7" target="_blank">Anderson Cooper giggle fit</a>.VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com3tag:blogger.com,1999:blog-6679885512066013049.post-43693006824144991982012-04-12T14:51:00.001-07:002012-04-12T14:58:40.517-07:00Salsa Master's Delight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi08v51j1x8RBFjRbiihjC6e15HEIFnlmQCD1ipPZZl0plX74xVjyX4NgaryxE-P0rnhWb6mDO1Zy7tybBQT9MEVSZNhQNU_Q4ggcL2AZAAElANDF3l_KWDr6gtP7fQFaBnST4xVN-uW0/s1600/PapaloteBurrito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi08v51j1x8RBFjRbiihjC6e15HEIFnlmQCD1ipPZZl0plX74xVjyX4NgaryxE-P0rnhWb6mDO1Zy7tybBQT9MEVSZNhQNU_Q4ggcL2AZAAElANDF3l_KWDr6gtP7fQFaBnST4xVN-uW0/s400/PapaloteBurrito.jpg" width="400" /></a></div><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Chefs: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Hilary and <a href="http://www.papalote-sf.com/" target="_blank">Papalote Mexican Grill</a></span><a href="http://www.papalote-sf.com/" target="_blank"><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /></a><br />
<b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Menu: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">A ridiculously tasty burrito stuffed with black beans, rice, guacamole, potatoes, carrots, and mushrooms, and generously doused in Papalote's unbeatable salsa. </span><br />
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<b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Dish: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Thursday is the new Friday. Online Editor Anna Peraino is abuzz with her imminent departure to <a href="http://www.coachella.com/" target="_blank">Coachella Music Festival</a> (which I will follow her to, but next weekend) and we're hungover from our sugar-heavy ice-cream bar taste test from yesterday afternoon. (Keep an eye on our</span><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"> </span><a href="http://instagr.am/" style="background-color: #e9f2bf; color: #999999; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left; text-decoration: none;" target="_blank">Instagram</a><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"> account for potential sneak peeks from Coachella!) Plus, it's burrito day! Papalote is one of our go-to taquerias, but for info on where to find the best vegan Mexican fare in your hometown, try <a href="http://www.youtube.com/watch?v=spKyzYxwDxY&feature=related" target="_blank">Yelp's new veg-friendly filters</a>. Also, Friday is not the new Saturday, so we'll see you next Friday, aka tomorrow. </span>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com2tag:blogger.com,1999:blog-6679885512066013049.post-57787308232818534622012-04-11T14:38:00.000-07:002012-04-11T14:38:08.668-07:00Cheesy Vegan Pasta with Homemade Garlic Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1lt53AhOCAnTeFNJz7syYTKXWLntJgKljvQVbeJ9StpiUOo268jQGaXoO9xWX75Ghq_CwWmbY4IiwD_wFddsIP2wuPx0f3omiScyODQNCTtKaCoh_AZX2fxAC8Jk-rl62IjmRTDQaMyl/s1600/cafevegnews.4.11.pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1lt53AhOCAnTeFNJz7syYTKXWLntJgKljvQVbeJ9StpiUOo268jQGaXoO9xWX75Ghq_CwWmbY4IiwD_wFddsIP2wuPx0f3omiScyODQNCTtKaCoh_AZX2fxAC8Jk-rl62IjmRTDQaMyl/s400/cafevegnews.4.11.pasta.jpg" width="400" /></a></div><b>The Chefs: </b>Rashida, Hilary, and Colleen<br />
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<b>The Menu: </b><a href="http://mamasuespasta.com/" target="_blank">Mama Sue's Gourmet Pasta</a> topped with a mixture of <a href="http://www.victoriafinefoods.com/" target="_blank">Victoria Fine Foods</a>' bean and mushroom marinara sauces and <a href="http://cafeindigo.com/" target="_blank">Café Indigo</a>'s vegan seitan cheesesteak, with a side of Colleen's homemade garlic bread<br />
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<b>The Dish: </b>We here at VNHQ are a resourceful bunch, as evidenced by Editorial Assistant Hilary Pollack's genius idea to take the various odds and ends in our kitchen and transform them into a cheesy, seitan-y Italian feast. Add Associate Publisher Colleen Holland's incredibly addictive <a href="http://web.stagram.com/p/167370715667383034_25652575" target="_blank">garlic bread</a> into that equation and you've got one full (and very happy) staff. Want to know what goes on behind the scenes at VNHQ? Add us on <a href="http://instagr.am/" target="_blank">Instagram</a> for the full scoop!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4tag:blogger.com,1999:blog-6679885512066013049.post-86045128642232657682012-04-10T15:28:00.002-07:002012-04-10T15:30:12.191-07:00Lunch on the Cheap<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbg4ie9_tsdl2nORdKEdU30nwDLKj1JhNiE9M7QCtxb76lIDt8qRvlrGXQT4LT6kP_SvJOE4VDlPmVOHLuvRHtTfxZGJgmo7xJRrdxGla8KzMM6F0kvDk1XZyvRPR5tRn2jTmEp-wLP4I/s1600/CafeVegNews.ColleenHolland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbg4ie9_tsdl2nORdKEdU30nwDLKj1JhNiE9M7QCtxb76lIDt8qRvlrGXQT4LT6kP_SvJOE4VDlPmVOHLuvRHtTfxZGJgmo7xJRrdxGla8KzMM6F0kvDk1XZyvRPR5tRn2jTmEp-wLP4I/s400/CafeVegNews.ColleenHolland.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Chef</b>: Colleen</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Menu</b>: Baked potato with roasted red pepper hummus, <a href="http://followyourheart.com/products/vegenaise-gourmet-pesto/" target="_blank">Pesto Vegenaise</a>, and ribbons of spinach</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Dish</b>: Okay, I'll admit it. All I brought to eat at work today was a potato. My fridge at home is running on empty, and this morning on my way out, I discovered one lone Russet potato lurking amongst the root-growing garlic and onion in my pathetic produce basket. So thank the heavens for random condiments in the VegNews fridge! At 11:30am, I popped the potato into our convection oven, and one hour later I topped it off with <a href="http://www.cedarsfoods.com/" target="_blank">Cedar's</a> new fat-free roasted red pepper hummus, a dollop of Pesto Vegenaise, and some chiffonaded spinach leaves. It just goes to show that a healthy lunch doesn't need to be expensive or complex. That said, would I rather be on a food tour of one our five <a href="http://vegnews.com/articles/page.do?pageId=4395&catId=7" target="_blank">under-the-radar great vegan cities</a>? Absolutely. Until then, I'll be eating potatoes in preparation for what I am sure would be excellent vegan eats.</div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com5tag:blogger.com,1999:blog-6679885512066013049.post-33114052658061737402012-04-09T16:21:00.000-07:002012-04-09T16:21:53.713-07:00Surprise! It's Kale Salad.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGecFtFFHGTxTA4kU1A3bOCVRUOt8IjORAbZKx3mmLW6UpO6aXIoZz6XM0hqQNepPsZPIqy-FWoAFIU4DT_pkzVHkQSokqk1TGw0K2RY27j4FeJLjmOnYN1hmOjEixiOxl1TCv5UAqhXxY/s1600/CafeVegNews.VeganKaleSalad.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGecFtFFHGTxTA4kU1A3bOCVRUOt8IjORAbZKx3mmLW6UpO6aXIoZz6XM0hqQNepPsZPIqy-FWoAFIU4DT_pkzVHkQSokqk1TGw0K2RY27j4FeJLjmOnYN1hmOjEixiOxl1TCv5UAqhXxY/s320/CafeVegNews.VeganKaleSalad.gif" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><b>The Chef</b>: Anna and <a href="http://herbivorerestaurant.com/" target="_blank">Herbivore</a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>The Menu</b>: Kale salad with cherry tomatoes, carrots, onion, and avocado. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>The Dish</b>: You might think, what with the frequency with which we ingest this kale salad, that it's our absolute, hands-down, 100-percent favorite. Well, it is—in San Francisco. But when we're lucky enough to be within a 50-mile radius of the Veggie Grill, we're sure to nosh on the All Hail Kale Salad, which is, by far, the most spectacular kale salad in existence. Seriously—we dare you to prove us wrong. (Really! We'd love to know!) Want to get a behind-the-scenes look at Veggie Grill, including an interview with the chain's CEO? Check out our <a href="http://www.youtube.com/watch?feature=player_embedded&v=PdP1yrBnIxc" target="_blank">newest video on VegNews TV</a>! </div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com3tag:blogger.com,1999:blog-6679885512066013049.post-37891076502102449012012-04-06T14:22:00.001-07:002012-04-06T14:30:36.657-07:00Vegan Mexican-Style Corn Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTKK16ndxvsPmulnXWp5W2CyjwPGHJx3E7O9oTD4Qi6N7UgcVBD1FpUPN0-Cb1YZ9k-QbOblPeMYUDd5-m6Q9wjCEb9y27Vdw-CwCyMIAeaw5Uog_dBGIraV6KwbQixA35O1OwOl-xAw/s1600/cafevegnews.406.corncakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTKK16ndxvsPmulnXWp5W2CyjwPGHJx3E7O9oTD4Qi6N7UgcVBD1FpUPN0-Cb1YZ9k-QbOblPeMYUDd5-m6Q9wjCEb9y27Vdw-CwCyMIAeaw5Uog_dBGIraV6KwbQixA35O1OwOl-xAw/s400/cafevegnews.406.corncakes.jpg" width="400" /></a></div><b>The Chefs: </b>Rashida and <a href="http://www.herbivorerestaurant.com/" target="_blank">Herbivore</a><br />
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<b>The Menu: </b>Grilled corn cakes with black beans and potatoes, topped with chipotle salsa, vegan sour cream, and guacamole<br />
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<b>The Goods: </b>I've been fighting a nasty sinus infection/allergy attack/mystery affliction all week, so spicy soup may have been a wiser choice. But the thought of these corn fritters and their equally delicious brethren (by which I mean delicately spiced beans and Herbivore's house potatoes) had me abandoning my soup-y intentions and my hope of ever breathing through my nose again. Besides being tasty, this meal was entirely gluten-free, which is a word we've been hearing a lot around these parts lately, with everything from <a href="http://vegnews.com/articles/page.do?pageId=4372&catId=9" target="_blank">lasagna</a> to <a href="http://thisjustinvegnews.blogspot.com/2012/04/gluten-free-brownies-gluten-free.html" target="_blank">cookbooks</a> ditching the stuff. Want to give gluten-free cooking a shot? Check out these <a href="http://vegnews.com/articles/page.do?pageId=4285&catId=2" target="_blank">5 Spring-Friendly Gluten-Free Recipes</a> from VN contributor Allyson Kramer!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com3tag:blogger.com,1999:blog-6679885512066013049.post-37533184198050477512012-04-05T16:15:00.000-07:002012-04-05T16:15:35.418-07:00Fresh and Fresher<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPvLApux8_ElHNOuo-Q8COD_tadUFW4qymmKjeid87ynnspk2hAYAYb4XO3izhM4-aVtcxD9J4qtlaSgrTMCoEN-blQoGA82lrrF5irhrOqaR-XYf7Xh2G81xSZzZfIvHKmI-LqjrK_s/s1600/hellasalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPvLApux8_ElHNOuo-Q8COD_tadUFW4qymmKjeid87ynnspk2hAYAYb4XO3izhM4-aVtcxD9J4qtlaSgrTMCoEN-blQoGA82lrrF5irhrOqaR-XYf7Xh2G81xSZzZfIvHKmI-LqjrK_s/s400/hellasalad.jpg" width="400" /></a></div><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"><br />
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<b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Chefs</b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">: Hilary and Valencia Whole Foods</span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Menu</b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">: Nourishing, veggie-packed spring rolls with goddess dressing, and a side salad of mixed greens, tofu, and white beans. </span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Goods</b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">: Yesterday's <a href="http://cafevegnews.blogspot.com/2012/04/vegan-italian-meal-dreams-are-made-of.html" target="_blank">meatball-phoria</a> could not be topped, no matter what I set my sights on for lunch today. Destined for a downgrade, I decided upon good old veggie rolls and salad, mainstays that never leave me feeling groggily overstuffed. Besides, should I require a late-afternoon snack, our fridge is still packed with the spoils of Expo West, including some of our <a href="http://vegnews.com/articles/page.do?pageId=4305&catId=8" target="_blank">Best Of Show</a> picks. I can't wait to nosh on <a href="http://hodosoy.com/" target="_blank">Hodo Soy</a>'s Egg-less Egg Salad for lunches to come! </span>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4tag:blogger.com,1999:blog-6679885512066013049.post-78783651303838206642012-04-04T14:30:00.000-07:002012-04-04T14:30:36.713-07:00The Vegan Italian Meal Dreams Are Made Of<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2q3XRogTwgOmfQY5Ll2WWjUDC8FvHIOM1AFfk3fz5ovGG_nCusKjk49RCdJWHudxp3GgghzRaYxYDZBcT0EsFRPYZLGpiQSWkmFqzgCqS8cVFadFbRSGCyu_D0tk1LSjeoR_c7vSml7A/s1600/CVN.VegMeatballs.4.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2q3XRogTwgOmfQY5Ll2WWjUDC8FvHIOM1AFfk3fz5ovGG_nCusKjk49RCdJWHudxp3GgghzRaYxYDZBcT0EsFRPYZLGpiQSWkmFqzgCqS8cVFadFbRSGCyu_D0tk1LSjeoR_c7vSml7A/s400/CVN.VegMeatballs.4.4.jpg" width="400" /></a></div><b> The Chefs</b>: Jennifer and Louie Castoria<br />
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<b>The Menu</b>: Big, delicious, glorious vegan meatballs covered in an authentic Italian sauce over <a href="http://mamasuespasta.com/" target="_blank">Mama Sue's Gourmet Pasta</a> and stuffed in a baguette from Bread Workshop with <a href="http://www.galaxyfoods.com/" target="_blank">Galaxy</a> mozzarella cheese, and a side salad.<br />
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<b>The Goods</b>: When I was a kid, I wanted to marry an Italian guy because I love Italian food. I didn't end up marrying an Italian, but I can live my dreams through Managing Editor Elizabeth Castoria's dad's cooking. I kid you not when I say that these vegan meatballs are the best on the planet. I fact checked it. Also, that sauce. I would write a sonnet about that sauce, if Shakespeare hasn't already. If my day couldn't get any better, Luna & Larry, the makers of <a href="http://coconutbliss.com/" target="_blank">Coconut Bliss</a>, sent over <a href="http://web.stagram.com/p/162209164195021483_25652575" target="_blank">ice cream bars and pints</a> for our July+August Taste Test! I must be dreaming. Or full of deliciousness.VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4tag:blogger.com,1999:blog-6679885512066013049.post-14806125624255694542012-04-03T14:41:00.000-07:002012-04-03T14:41:39.850-07:00Quick Vegan Mac 'n' Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UfU39W3Gq7RflZIh0l2RpPP7tSkPT069mCiLev5NFcTSyP4Yc_AFoZpeLryL4YALrF1-Zi0SzWgex27sz3K5cBg0T5aL8wQVc_XXdMWMn9EeA2iw22g09uPCBseonx8Rn28nIbZHW4I/s1600/cafevegnews.mac&cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UfU39W3Gq7RflZIh0l2RpPP7tSkPT069mCiLev5NFcTSyP4Yc_AFoZpeLryL4YALrF1-Zi0SzWgex27sz3K5cBg0T5aL8wQVc_XXdMWMn9EeA2iw22g09uPCBseonx8Rn28nIbZHW4I/s400/cafevegnews.mac&cheese.jpg" width="400" /></a></div><b>The Chefs</b>: Elizabeth and <a href="http://cafevegnews.blogspot.com/search/label/Peter%20Ryan" target="_blank">Peter</a><br />
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<b>The Menu</b>: A highly delicious, gluten-free, and sunflower seed-based mac 'n' cheese, plus the best salad of all time. The salad included kale, romaine, artichoke hearts, cucumbers, avocado, hearts of palm, grated carrots, and red cabbage.<br />
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<b>The Goods</b>: Today we were rich in great food and guests! To be totally accurate, Peter cooked all the food, and we were so grateful that he did! In addition to our hero chef, we were joined by the lovely Whitney of <a href="http://www.ecovegangal.com/" target="_blank">Eco-Vegan Gal</a>, and three members of the Pollack family: Hilary (OK, fine, she's here all the time), her mother Polly, and <a href="http://web.stagram.com/p/161571054956331405_25652575" target="_blank">Reggie</a>, who was easily the fluffiest guest. If there's anything better than enjoying a fantastic meal with wonderful people outside in the warm sunshine, we don't want to know about it. (Because it's obviously a lie, there's nothing better than that!)VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com2tag:blogger.com,1999:blog-6679885512066013049.post-4432581294718745012012-03-30T14:22:00.000-07:002012-03-30T14:22:12.916-07:00Vegan Burger and Pickles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlqKunEN_Y9jN3KZpydOf08F4mBILC2RUg0CunQWIep2crT85wIloXr07tn5w5yRixCnYJ8-8rKlbczeba3fx4oM8yUBwZgM99N70MNzNvsA3wUtO__MAGsobeCahEqVN7IVakj3XoLM/s1600/CVN.VeggieBurger.3.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlqKunEN_Y9jN3KZpydOf08F4mBILC2RUg0CunQWIep2crT85wIloXr07tn5w5yRixCnYJ8-8rKlbczeba3fx4oM8yUBwZgM99N70MNzNvsA3wUtO__MAGsobeCahEqVN7IVakj3XoLM/s400/CVN.VeggieBurger.3.30.jpg" width="400" /></a></div><div class="separator" style="clear: both;"><b>The Chef</b>: Jennifer</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>The Menu</b>: A veggie burger from <a href="http://www.hilaryseatwell.com/" target="_blank">Hilary's Eat Well</a>, topped with <a href="http://www.daiyafoods.com/" target="_blank">Daiya's</a> jack cheese, <a href="http://www.wildbrine.com/" target="_blank">Wildbrine</a> miso horseradish kimchi and red beet and cabbage sauerkraut</div><div class="separator" style="clear: both;"><br />
</div><b>The Dish</b>: We eat a fair amount of veggie burgers here at VNHQ (for example, yesterday's <a href="http://web.stagram.com/n/vegnews/" target="_blank">beet burger</a> that will be in the July+August Veganize It! column) so you know it has be pretty delicious for us to eat it during lunch. I also like that you can literally pop this veggie burger in the toaster to cook it. Healthy fast food indeed! We picked Wildbrine's line of pickled veggies as a <a href="http://vegnews.com/articles/page.do?pageId=4305&catId=8" target="_blank">Best of Show</a> award winner and I can't get enough of its kimchi. (Don't tell my co-workers, but I think I ate most of the jar in our fridge.) Have a great weekend everyone!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com5tag:blogger.com,1999:blog-6679885512066013049.post-86699454307690798922012-03-29T16:52:00.000-07:002012-03-29T16:52:28.414-07:00Vegan Pasta Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglac025bnB_m2yUL-3OSZdag7UwjbaTWNCxGsK5P2Ppp9zL9Vj8QIniHGTfOccb1U0i3dNeZYhA-PoVCaxtPrhFi9mIsSQFji-sdU6MSrSEiUT5WwwzOxiNGsb0lBb1uC7uZ_HyCLsb78/s1600/CafeVegNews.VeganPasta.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglac025bnB_m2yUL-3OSZdag7UwjbaTWNCxGsK5P2Ppp9zL9Vj8QIniHGTfOccb1U0i3dNeZYhA-PoVCaxtPrhFi9mIsSQFji-sdU6MSrSEiUT5WwwzOxiNGsb0lBb1uC7uZ_HyCLsb78/s400/CafeVegNews.VeganPasta.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><b>The Chef</b>: Anna, Colleen, and Lyndsay (really just Colleen and Lyndsay) </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>The Menu</b>: Pasta day! Fresh spaghetti from <a href="http://mamasuespasta.com/" target="_blank">Mama Sue's Gourmet Pasta</a> covered with sauce from <a href="http://www.victoriafinefoods.com/" target="_blank">Victoria Fine Foods</a>, salad, garlic bread, and a wedge of beet burger</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>The Dish</b>: I am happy to be reporting from the front lines—of deliciousness, that is! (Yes, cold medicine will make you say things like that.) The VN staff decided to start cooking up a weekly pasta day, and I must say, it's one of our best ideas yet. But what's that beet burger doing in there, you might wonder? Wonder no more! Office Manager Lyndsay Orwig is testing recipes for our upcoming July+August issue, and that ridiculously tasty patty is one of them! Want to make sure you get the recipe (plus our latest vegan city showdown, vegan weddings 2012, and more)? <a href="http://vegnews.com/pages/page.do?pageId=4" target="_blank">Subscribe today</a>!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAETDVRkgP3wSrINQllgit1m9ZD4dza475m_Dt5DP-IqCC9iX4KM3bDyQg9FzQU1PoiIEjVofXub7cG3ah-jLiXYzMwQZlC802wuP-8jN8PyjjZakdky7qlS3tpA_LiQxnT7n2wtHrug/s1600/CafeVegNews.VeganItalianFood.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAETDVRkgP3wSrINQllgit1m9ZD4dza475m_Dt5DP-IqCC9iX4KM3bDyQg9FzQU1PoiIEjVofXub7cG3ah-jLiXYzMwQZlC802wuP-8jN8PyjjZakdky7qlS3tpA_LiQxnT7n2wtHrug/s400/CafeVegNews.VeganItalianFood.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The delicious lunchtime spread! Hello, garlic bread. </i></div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com7tag:blogger.com,1999:blog-6679885512066013049.post-76912792040055765842012-03-28T14:41:00.000-07:002012-03-28T14:41:27.832-07:00No-Oil Hummus Wrap and Mushroom Barley Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PcYKSb4WMMRRM3bdhffqJNsPpCKvwSrKIq6NMPuBrnV_yugui_KLpG4JJ52HiHIivgcyWuyAB8yCcgz2fyrw2zkm4XYukJPcZtCLapAaULuO2kVZarVjM8yQrFUSVeT2SJUHuoI49lM/s1600/HummusWrapSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PcYKSb4WMMRRM3bdhffqJNsPpCKvwSrKIq6NMPuBrnV_yugui_KLpG4JJ52HiHIivgcyWuyAB8yCcgz2fyrw2zkm4XYukJPcZtCLapAaULuO2kVZarVjM8yQrFUSVeT2SJUHuoI49lM/s400/HummusWrapSoup.jpg" width="400" /></a></div><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Chefs: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Hilary and <a href="http://www.wholefoodsmarket.com/" target="_blank">Whole Foods Market</a></span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Menu: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">A no-oil hummus wrap filled with carrots, tomato, lettuce, and avocado, and a comforting bowl of mushroom-barley soup. </span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Goods: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">While I've oft heard healthy-eating buffs such as the Esselstyns <a href="http://www.heartattackproof.com/qanda.htm" target="_blank">extol the virtues</a> of a no-oil diet, I never had the incentive to give it a shot for myself (I've noticed that things that are bad for you taste good! Weird!). But, whilst idly shopping at Whole Foods today, I saw that they had prepackaged wraps of the oil-free persuasion and decided to go for it—but paired with a rich soup just in case. It tasted like health, which I suppose is a good thing. I'll be ditching the coat in favor of cutoffs next month for <a href="http://www.coachella.com/" target="_blank">Coachella Music Festival</a> (as will Online Editor Anna Peraino) and I can't wait to swelter in the desert heat. Will you also be in attendance? Check out our guide to a <a href="http://vegnews.com/articles/page.do?pageId=4173&catId=4" target="_blank">Weekend Getaway to Palm Springs</a> for the scoop on the best food and fun under the Mojave sun. </span>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4tag:blogger.com,1999:blog-6679885512066013049.post-2040018946482552362012-03-27T13:59:00.000-07:002012-03-27T13:59:51.292-07:00Portabello-Tofu Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUpyGiuCbJN_8DS8SmpRm9zQSYYWJeu3gn4O17f7XnhXfZFUsoQfr4vAn9SQyYK5Ql0q23UplffQNxLviFL_veuy3vUVW6GLkhKQwwo3iaRm-rLwGdAtInIuwuOwTDzMIkdYuDco4wq0/s1600/cafevegnews.327.sando.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUpyGiuCbJN_8DS8SmpRm9zQSYYWJeu3gn4O17f7XnhXfZFUsoQfr4vAn9SQyYK5Ql0q23UplffQNxLviFL_veuy3vUVW6GLkhKQwwo3iaRm-rLwGdAtInIuwuOwTDzMIkdYuDco4wq0/s400/cafevegnews.327.sando.jpg" width="400" /></a></div><b>The Chefs: </b>Rashida and <a href="http://www.yelp.com/biz/duc-loi-supermarket-san-francisco" target="_blank">Duc Loi Supermarket</a><br />
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<b>The Menu: </b>A humungous tofu-portabello sandwich with tomatoes, lettuce, stewed onions, and a generous helping of avocado<br />
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<b>The Goods: </b>A couple weeks ago, one of our local produce markets, <a href="http://www.yelp.com/biz/duc-loi-supermarket-san-francisco" target="_blank">Duc Loi</a>, premiered its new sandwich menu—complete with a sizable veggie sando (hold the mayo) that I've been eager to try. In venturing out to grab this handheld feast, I risked being victim to the grey clouds looming overhead, but one bite of the sandwich, with its slabs of juicy portabello and marinaded tofu, would have been worth every soggy step in the event of a downpour. Luckily, I only felt a few drops, but if your weekly forecast is looking gloomy, soak up some culture (while staying dry) at the movies. Check out <a href="http://vegnews.com/articles/page.do?pageId=4320&catId=7" target="_blank">7 Can't-Miss Films of 2012</a> for ideas!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com3tag:blogger.com,1999:blog-6679885512066013049.post-63939713558214188342012-03-26T14:04:00.000-07:002012-03-26T14:04:51.132-07:00Pesto and Peas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOZycbckzt-nzfT8dZC3HVVi4q9dEeZzF98YM5j3frFnNfOpf-g20UocNgOfu-TjqmYVGsPXxd1F-HtiDY9De7olNcdEo1qVSTO6yXf4OXgmXduswT5jXpPjAv7IdtDQjLkj6-9G0uR8/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOZycbckzt-nzfT8dZC3HVVi4q9dEeZzF98YM5j3frFnNfOpf-g20UocNgOfu-TjqmYVGsPXxd1F-HtiDY9De7olNcdEo1qVSTO6yXf4OXgmXduswT5jXpPjAv7IdtDQjLkj6-9G0uR8/s400/photo.jpg" width="400" /></a></div><b>The Chef</b>: Elizabeth<br />
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<b>The Menu</b>: A pasta salad of sorts with pesto, tempeh, garbanzo beans, peas, and bell peppers<br />
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<b>The Goods</b>: After an extremely fun weekend of scooting down to LA for the <a href="http://www.humanesociety.org/news/press_releases/2012/03/and_the_winners_of_the_humane.html" target="_blank">Humane Society</a>'s <a href="http://www.flickr.com/photos/humanesociety/sets/72157629666901899/" target="_blank">Genesis Awards</a> on Saturday, my dinner when I got home last night was decidedly of the "throw together whatever's in the fridge" variety. So, with some on-hand cashews, garlic, frozen spinach, and one bunch of fresh basil, this impropmtu pesto came to be. Back at the VNHQ the excitement continues, as tomorrow we'll be talking veganism and manliness in our <a href="http://vegnews.com/articles/page.do?pageId=3210&catId=7" target="_blank">Twitter Chat</a>, and Thursday we're headed out for <a href="http://sfvegandrinks.com/" target="_blank">SF Vegan Drinks</a>! Whew!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com5tag:blogger.com,1999:blog-6679885512066013049.post-55992387584833554282012-03-23T14:34:00.000-07:002012-03-23T14:34:28.880-07:00Friday Pasta Party<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnp-7dBTZJlws3PVORLcygsGLxWG2fuGszWcEEcsKb6dXdfRCFzBC_bpak2jECWGRQiORdNncfr9EADHWNwC5qbPJASFHOwthNd8cH_7nSEftepatPDEGjPXUxghxNB6j1paLlvbYgi0/s1600/ColleenHolland.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnp-7dBTZJlws3PVORLcygsGLxWG2fuGszWcEEcsKb6dXdfRCFzBC_bpak2jECWGRQiORdNncfr9EADHWNwC5qbPJASFHOwthNd8cH_7nSEftepatPDEGjPXUxghxNB6j1paLlvbYgi0/s400/ColleenHolland.JPG" width="400" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Chef: </b>Colleen & Jenn</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Menu: </b>Brown rice penne pasta with <a href="http://www.victoriafinefoods.com/" target="_blank">Victoria Vegan's Vodka Sauce</a>, along with organic greens, avocado, and tomatoes tossed with <a href="http://www.petrinidressings.com/" target="_blank">Petrini's Classic Italian Dressing</a> plus homemade herb-slabbed garlic bread</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The Dish: </b>Ladies and gentlemen, we love Fridays around here. Not only are we just hours from the weekend, we often celebrate by ordering in food or having a staff potluck. When a slew of pasta sauces arrived recently from Victoria Vegan, VN Editorial Assistant Rashida Harmon suggested we have a pasta party, and today it came to life. It's a gorgeous day here in San Francisco, we lingered on our rooftop deck while listening to 80s music, and enjoyed a homemade lunch prepared by our very own Colleen Holland and Jennifer Chen. And to finish it off, VN Publisher Joseph Connelly surprised everyone with gingersnap nutella s'mores (<a href="http://www.facebook.com/photo.php?fbid=10150668571701250&set=a.10150660721496250.416" target="_blank">vegan nutella</a>, that is). It's good to be vegan. Have a wonderful weekend!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz4vHqw57aUAyt3u8dBRO5nYT1Zurv2TdkrklVvFzIuxJbpEdRCEEoRJ0S6ZZpNvKESjtzkvsoVrQz-sf5TIRJAR8XetIcsInLAca2jmlZMfAWTVuRpmJJksqm8j-ksphnIGg6SMwA8g/s1600/ColleenHolland.smores.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoz4vHqw57aUAyt3u8dBRO5nYT1Zurv2TdkrklVvFzIuxJbpEdRCEEoRJ0S6ZZpNvKESjtzkvsoVrQz-sf5TIRJAR8XetIcsInLAca2jmlZMfAWTVuRpmJJksqm8j-ksphnIGg6SMwA8g/s400/ColleenHolland.smores.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Homemade s'mores with gingersnap cookies, hazelnut nutella, and <a href="http://vegnews.myshopify.com/collections/snacks/products/air-puffed-vegan-marshmallows" target="_blank">Dandies</a>' marshmallows. Yum.</i></div></div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4tag:blogger.com,1999:blog-6679885512066013049.post-26706691508673975682012-03-22T14:13:00.001-07:002012-03-22T14:14:38.413-07:00Big Ol' Veggie Burger<b></b><br />
<div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxVb7RRPwATXK83rk1aUZu3jD-S1wd3-uJZatPp0Hhd3e4Vb_xqtDsWuYmQjitdHSN7HOJdd25waRA087m4K9x2kzOUTtxie1lTdn-e6AETB7rbL3wNght6D18IRG8VJx8o_ZiSpULQw/s1600/cafevegnews.3.22.burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxVb7RRPwATXK83rk1aUZu3jD-S1wd3-uJZatPp0Hhd3e4Vb_xqtDsWuYmQjitdHSN7HOJdd25waRA087m4K9x2kzOUTtxie1lTdn-e6AETB7rbL3wNght6D18IRG8VJx8o_ZiSpULQw/s400/cafevegnews.3.22.burger.jpg" width="400" /></a></b></div><b>The Chef: </b>Rashida<br />
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</b></div><div><b>The Menu: </b>An adzuki-bean burger with green chili from <a href="http://www.hilaryseatwell.com/" target="_blank">Hilary's Eat Well</a>, topped with lettuce, tomato, avocado, <a href="http://www.wildbrine.com/" target="_blank">Wild Brine</a> pickles, and Chipotle and Tartar Sauce <a href="http://www.followyourheart.com/products/category/vegenaise/" target="_blank">Vegenaise</a>, and a <a href="http://www.wix.com/fentimans/test" target="_blank">Fentimans</a> Victorian Lemonade.</div><div><b><br />
</b></div><div><b>The Dish: </b>When your office's fridge is packed full of vegan burger patties, pickles a-plenty, and condiments of all shapes and sizes, you definitely can't take it for granted. With that in mind, I scoured through our supply of gourmet goodies at lunchtime and whipped up a sandwich featuring what I'm now certain is the holy trifecta of burger toppings: chipotle mayo, tartar sauce, and dill pickles. My burgers will never be the same! Grilled pineapple and avocado mash more your burger-topping style? Check out our guide to <a href="http://vegnews.com/articles/page.do?pageId=4317&catId=7" target="_blank">Southern California's Top 3 Veggie Burgers</a> and start salivating!</div>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com3tag:blogger.com,1999:blog-6679885512066013049.post-65324069943299087202012-03-21T17:30:00.000-07:002012-03-21T17:30:06.369-07:00Seitan Sandwich Sampler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeWhs4VbWQiqiZ1ZsGHl8AX1Q31d5s6tEM4Dbs5XKLh1KLxkP8IK7l_7w14O3sbGX17-JD0w1sa7CgzDS1BbYCdGgXfitNEsJRzWa6_swFMfHcgxaZqk3xU06FlE2c1dJWseShZze7tI/s1600/CaveVegNews.VeganSeitanSandwich.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeWhs4VbWQiqiZ1ZsGHl8AX1Q31d5s6tEM4Dbs5XKLh1KLxkP8IK7l_7w14O3sbGX17-JD0w1sa7CgzDS1BbYCdGgXfitNEsJRzWa6_swFMfHcgxaZqk3xU06FlE2c1dJWseShZze7tI/s400/CaveVegNews.VeganSeitanSandwich.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>The Chef</b>: Anna and <a href="http://www.uptonsnaturals.com/" target="_blank">Upton's Naturals</a><br />
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<b>The Menu</b>: An assortment of seitan wraps and sandwiches with a side of blue potato chips. Yum!<br />
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<b>The Dish</b>: We knew it was going to be a good day today. Not only were these yummy sandwiches delivered to our doorstep, but we also received a big ol' dose of sunshine after weeks of rain and clouds! The staff celebrated with a sandwich sampler on the VN rooftop deck, followed by a rancorous game of Scattergories. Want to check out the full spread and find out about more behind-the-scenes goings on at the VNHQ? Be sure to follow us on <a href="http://instagr.am/" target="_blank">Instagram</a>!VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com1tag:blogger.com,1999:blog-6679885512066013049.post-85088295498377917132012-03-20T15:18:00.000-07:002012-03-20T15:18:37.160-07:00Kimchi Quesadilla and Kale Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qvD6-fM34qZihxSyLQFlDlJ4tLaKixnXgMZJfmiNm4ha5njTR0h7ocdz2htV4QQRZVJlaFFsPKJeEEhdQAWqHp42p1OzWldg7jNbpgz5zCD8Vv1co4nn6SNxHL_V2kMPXk5sPSbpCP4/s1600/quesadillaSALAD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qvD6-fM34qZihxSyLQFlDlJ4tLaKixnXgMZJfmiNm4ha5njTR0h7ocdz2htV4QQRZVJlaFFsPKJeEEhdQAWqHp42p1OzWldg7jNbpgz5zCD8Vv1co4nn6SNxHL_V2kMPXk5sPSbpCP4/s400/quesadillaSALAD.jpg" width="400" /></a></div><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Chefs: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Hilary and Associate Editor Jennifer Chen</span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Menu: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Quesadillas made with <a href="http://www.galaxyfoods.com/" target="_blank">Galaxy Foods</a> Vegan Mexican-Style Shreds and <a href="http://www.wildbrine.com/" target="_blank">Wildbrine</a>'s miso-horseradish kimchi and fresh organic kale with lemon, olive oil, avocado, and dill-garlic sauerkraut. </span><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><br style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;" /><b style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">The Goods: </b><span style="background-color: #e9f2bf; color: #6f3c1b; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Having just completed our May+June cover, the VN staff almost remembers what it feels like to be sane. Between the eatstravaganza of Expo West and the hubbub of wrapping up our late-spring issue, I had almost forgotten the joy of making one's own lunch instead of scarfing whatever was fast, pre-made, and readily available. Associate Editor Jennifer Chen and I got wild by whipping up the above creations with awesome fermented products from Wildbrine, one of our <a href="http://vegnews.com/articles/page.do?pageId=4305&catId=8" target="_blank">2012 Best of Show Winners</a>. And now that some of the stress has melted away, I look forward to <a href="http://vegnews.com/articles/page.do?pageId=4304&catId=7" target="_blank">celebrating at a vegan-friendly bar</a>—happy hour is just around the corner. </span>VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com3tag:blogger.com,1999:blog-6679885512066013049.post-3468302007876915682012-03-19T15:07:00.000-07:002012-03-19T15:07:33.769-07:00Mango Quinoa Salad & Taro Lau Lau<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqiPg_24lc8HJlQ95MstkTG9s1DvkOXy9pbLkmyiWo7f6ddMxftC9QqBPM5zDe50AdRLFlDRvikz9aRFh-zFiRg4BbsxcLewMwvb0EL3-eX4tHehCVn0i4kwgUJpZOJB466UrBqsJ8V8/s1600/CVN.quinoasalad.3.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqiPg_24lc8HJlQ95MstkTG9s1DvkOXy9pbLkmyiWo7f6ddMxftC9QqBPM5zDe50AdRLFlDRvikz9aRFh-zFiRg4BbsxcLewMwvb0EL3-eX4tHehCVn0i4kwgUJpZOJB466UrBqsJ8V8/s400/CVN.quinoasalad.3.19.jpg" width="400" /></a></div><br />
<b>The Chefs: </b>Jennifer and VN columnist <a href="http://www.chefjesseminer.com/" target="_blank">Jesse Miner</a><br />
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<b>The Menu: </b>A mango quinoa black bean salad and a taro <i>lau lau</i>, a veg take on a Hawaiian dish, filled with sweet potatoes, taro, and collard greens<br />
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<b>The Goods: </b>After our Expo West eating extravaganza, I turned to Isa Chandra Moskowitz's <a href="http://www.theppk.com/2010/04/quinoa-salad-with-black-beans-mango/" target="_blank">Quinoa Salad Black Beans & Mango</a> for a nutritious, delicious dish. It's so simple to make and after downing as many samples of So Delicious' new almond milk mocha bars as I could find—this healthy salad is much needed. The banana leaf-wrapped treat you see behind my main lunch is a sneak peek of our July+August food feature on taro. This is chef Jesse Miner's take on a traditional Hawaiian meal using taro, sweet potatoes, and collard greens as the filling. I can't wait to share all of his exciting recipes and his wife Erin's vast knowledge of Hawaiian history and culture with you.VegNews Magazinehttp://www.blogger.com/profile/02974715417281684873noreply@blogger.com4