Cauliflower 'n' Cheese

The Chef: Anna

The Menu: Leftover cauliflower mac on a bed of spinach

The Dish: A few days ago, my cauliflower-loving roommate and I were trying to think outside the skillet (the two of us cook stir-fries more often than we care to admit). In a stroke of inspiration, we decided to bake up some cauliflower with the cheese sauce from VN's Allison Rivers Samson's Vegan Macaroni and Cheese, aka the best mac 'n' cheese on the planet. After one more tweak to the recipe was made (Daiya shreds on top instead of breadcrumbs), we waited 20 minutes to see if our culinary experiment was successful. And boy howdy, was this stuff mm-mm good. Its cheesy, salty, filling deliciousness is the perfect prep for SF Vegan Drinks, where I will be celebrating some awesome San Francisco weather with $5 vegan White Russians. Live nearby? Come party with us tonight!

Gracias, Allison!

The Chefs: Elizabeth and Gracias Madre

The Menu: A tempting trio of tacos, filled with refried black beans, grilled zucchini, roasted eggplant, and sauteed Swiss chard, all topped with cashew cream.

The Goods: Today I got a surprise call from Allison Rivers Samson, VN columnist extraordinaire and owner of Allison's Gourmet, saying that she was in town and would be at Gracias Madre for lunch. Associate Editor Jennifer Chen and I were out the door and down the street faster than you can say "almuerzo." We enjoyed a lovely lunch with Allison and her two right-hand gals Tessa and Jada. Since they're all in the desserts business, we had extra, professional incentive to order the out-of-this world desserts at GM, including the flan, nectarine crisp, and chocolate cake. The last two there come with softball-sized servings of ice cream (dulce de leche and toasted coconut, respectively), and you know, there's nothing that brightens up a Monday like phenomenal ice cream shared with great people. Here's hoping that your week is off to a similarly great start!

VegNews Signature Mac 'n' Cheese

The Chefs: Jennifer and VegNews

The Menu: VegNews' signature Mac 'n' Cheese recipe

The Goods: I just moved to Berkeley, and after unpacking what seemed like a billion boxes, my kitchen was finally organized. My first meal to make in my new home? Why, the VN signature mac 'n' cheese of course. If you haven't made it, I suggest you run home right now and whip up a batch. If you have made it, then you understand why this vegan version makes grown men weep and non-vegans want to get with the program. Have I oversold it? No way. I even posted up the recipe on my friend's Facebook page, ordered her (suggested nicely) to make it, and she did. Her response: The cheese sauce is amazing! And it is. That's why I always double the ingredients for the sauce.