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!

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?