Raw Vegan Pad Thai

The Chef: Jennifer

The Menu: Raw Pad Thai with kelp noodles, red pepper, red cabbage, and cilantro in an almond butter tamari sauce.

The Goods: It's safe to say that I'm obsessed with VN columnist Gena Hamshaw's raw Pad Thai from our January+February 2012 issue. In fact, some staffers have mentioned that I seemed to be infatuated with kelp noodles. I'll admit it. I really like them. What are kelp noodles? They're virtually flavorless, crunchy, seaweed-based raw noodles, packed with nutrients and about 18 calories per serving. But for me, it's all about the sauce—made with almond butter, tamari, fresh ginger, and sesame oil—I'm pretty sure I'd pour it on just about anything. Today, we said goodbye to VN Publisher Joseph Connelly and VN Associate Publisher Colleen Holland who just left for VegNews Vacations Great Adventure to India. Time to start the margarita machine! Kidding!

Semi Pad Thai

The Chef: Gabrielle

The Menu: A lovely, VN kitchen take on pad thai sans the peanuts, with rice noodles, tofu, and spinach marinated in a lovely, tangy sauce of lemongrass, garlic, onion, ginger, lime juice, and Braggs Liquid Aminos.

The Goods: Today, Ms. Gabrielle turned out her first meal in the VN kitchen, and lets just say we're pretty darn happy she did. As ardent fans of all things noodles, we were pretty much in heaven with this flavorful, gluten-free feast. In addition to preparing her first lunch at the VNHQ, Gabrielle also posted her first Press Pass entry today! Read all about her adventures touristing the city, and find out which doughnut shop she recommends you check out, asap. Today's balanced meal was exactly what we needed on this chilly Thursday, but we're hoping for brighter skies tomorrow when award-winning vegan chef Chloe Coscarelli stops by the VNHQ to generously cater us a homemade meal. We're totally thrilled to catch up with Chloe and her equally fantastic mom, Shelley. That is, assuming we don't die of anticipation before lunch. We'll work on that.