Pasta e Tofurky

The Chef: Chas

The Menu: Perfectly cooked Racconto Essentials rigatoni pasta mixed with slices of zesty, seasoned Tofurky Italian sausage all tossed in a spicy marinara sauce made up the bulk of this Italian feast. Chas continued the Mediterranean theme by tossing halved olives into our mixed greens salad, adding a savory kick to the accompanying avocado, tomato, cucumber, shredded carrot, and broccoli. The inclusion of homemade crispy tofu squares to our salad and several servings of bread made this one hearty, heavenly meal.

The Goods: In case there was any doubt, we think this meal sets the record straight: We love carbs! This spread of Italian goodies was exactly what we needed to warm us up on this slightly chilly, overcast Thursday afternoon. Despite the lazy weather outside, we're hard at work indoors as we put the finishing touches on our July+August Anniversary issue. If you can hardly contain your excitement for said issue, we suggest you join the club—okay, so right now the club is us, but we're totally fun. Make sure to order your advance copy today to receive our largest, most celebratory issue yet.

Crispy Tofu and Birthday Cake

The Chef: Chas 

The Menu: A splendid spread complete with crispy breaded tofu and seasoned brown rice made up the bulk of this hearty, rainy day lunch. Chas balanced out the meal with a bounty of greens: steamed kale and a salad overflowing with cabbage, broccoli, shredded carrot, chickpeas, cherry tomatoes, and mixed greens topped with a delicious avocado, lemon, and tofu salad dressing, to be exact. 

The Goods: We're officially adding crispy, crunchy, perfectly breaded tofu and tangy, zesty avocado dressing to the ever-growing list of Chas' lunchtime specialties. We followed this tasty feast with a strawberries-and-cream cake—vegan, of course—to celebrate Lyndsay and Laura's recent birthdays. Colleen whipped up this decadent, rich delight from scratch, and expertly topped it with fresh strawberries covered in chocolate and sprinkled with sugar. Were we complaining about it? No. Were there leftovers? Are you new here? Happy Birthday, Lyndsay and Laura!

Soup, Salad, and Coconut Rice

The Chef: Chas

The Menu: A terrific trio of dishes, all of which were scrumptious. Hello, ginormous gorgeous salad. This salad by itself would have been a satisfying meal, but Chas busted out his famous Coconut Rice with Crusty Tofu and an all-kinds-of-vegetables soup that filled us up too.

The Goods: We might never let Chas leave. His food is fantastic, and his company is even better. They say the way to a man's heart is through his stomach, but that's definitely also the way to an editorial team's stomachs! In non-Chas news, there is a brand-spankin' new entry over on Savvy Abby, as there will be every Tuesday and Thursday from here on out. Enjoy!