Spicy Peanut Veggies

The Chef: Abby

The Menu: A fabulous mixture of potatoes, broccoli, carrots, black beans, and celery all blended together in Native Kjalii's Spicy Peanut Sauce. Yes, it's spicy and fantastic. We cooled our mouths with red quinoa, and Abby made a really yummy mustard vinaigrette for her salad of romaine, spinach, avocado, cherry tomatoes, and almonds.

The Goods: Is there anything better than a big plate of satisfying veggies? Why yes, it's a plate of satisfying veggies covered in two sensational sauces. Oh, and there's a little milestone that we're celebrating today; celebrations always make lunch more fun. What's the cause for applause, you ask? This entry right here marks Café VegNews' 600th post! Woo hoo! Here's to the next 600!

Coconut-Ginger Bowl

The Chef: Lyndsay

The Menu: A satisfying sup of ziti, grated carrots, chopped asparagus, peas, onions, garlic, and garbanzo beans, all tossed in a very yummy coconut-ginger sauce. We all topped our bowls with hearty doses of Parma, and sopped up the sauce with slices of walnut bread. This veggie-laden lunch was a tasty way to start off the week!

The Goods: There might have been a little something sweet that we enjoyed right after our savory lunch. Elizabeth was in LA over the weekend, and brought back treats from the utterly phenomenal post-Genesis-Awards brunch hosted by Moira Nordholt. Moira whipped up an incredible spread of edibles, and was kind enough to send Elizabeth back home with a doggie bag of homemade truffles. Yeah, that says homemade truffles. We, um, devoured them. Check Press Pass for full details of the weekend, since VegNews was simultaneously at the Genesis Awards and the Seattle Green Festival. Speaking of green, we're giving away a Green Cleaning Kit over on VegNews.com. Get your spring cleaning off to a green start!

Hot Dog!(s)

The Chef: Colleen

The Menu: Fan-freakin'-tastic Friday frankfurters. Colleen warmed some delicious whole-wheat buns, and we piled these pups high with a smorgasbord of sauces. Ketchup, spicy Dijon mustard, relish, barbecue sauce, Artichoke Hummus, Vegenaise, Roasted Green Salsa, and Roasted Mole were just a few of the ample options. Alongside these barely contained buns we enjoyed crispy fries and a vibrant salad with dried cranberries and Swiss chard.

The Goods: Ever wonder just exactly what a group of educated, professional, dedicated vegans talk about during lunch? Saving the animals? Bettering the movement? Opening new, exciting restaurants/boutiques/animal sanctuaries? Not today, friends. Today we discussed such enlightening topics as the work histories of Sandra Oh and Margaret Cho, who had/had not seen Saved by the Bell during their youth, and which of the incredible, delicious treats from Sticky Fingers that arrived yesterday were our favorites. Yes, it's Friday. Yes, that's good news all around.

Peanut-Sauce Pizazz

The Chef: Stacy

The Menu: A creative combination of rice, beans, and broccoli, which we doused in Spicy Peanut Sauce. Inspired by the presence of Napa cabbage in our fridge, Ms. Stacy whipped up a delectable Asian-style salad complete with edamame, dried cranberries, and a lovely sesame dressing. If all that yumminess weren't enough, she also roasted some sweet, simple rutabagas.

The Goods: Salad might rank right next to rice and beans in terms of being something we could (and do!) eat every day. Sure, sure, we know that vegetarians get stereotyped as people who only ever eat salads, but when there are so many incredibly delicious combinations possible, well, why not? What are your favorite, more-exciting-than-iceberg salad recipes?

Right-On Rice 'n' Beans

The Chef: Aurelia

The Menu: A delicious medley of brown basmati rice, chipotle chile-infused pinto beans, Native Kjalii Foods' Roasted Green Salsa and Roasted Molé Sauce, and Turtle Island Marinated Tempeh, all under a layer of melted nacho-style Teese. Yes, this was one of the most flavorful combinations we've had in a long while. Aurelia didn't stop there, and also busted out a light side salad and some lovely sautéed kale with onions and button mushrooms. We'll be in blissful, full-belly comas if anyone needs us.

The Goods: You really just can't go wrong with rice and beans, can you? Perfectly flavorful on their own, they also make an ideal base for any sauce, topping, condiment, or seasoning you could ever want to use in the kitchen. Do tell, what's your favorite rice-and-beans-based dish?