The Chef: Sara
The Menu: The Asian-cuisine theme continued today with Tal Ronnen’s Ponzu-glazed Tofu Crystal Rolls. Baked tofu marinated in ponzu sauce teamed up with rice vermicelli, carrots, cabbage, and scallions in these Japanese-inspired Thai spring rolls. A dash of Miso Sambal Sauce topped them off, adding a tangy kick. Sara also made a refreshing mixed greens salad with cherry tomatoes, and Frankie treated us to homemade tomato-basil bread.
The Goods: Not only did we get to enjoy another day of recipe-testing from The Conscious Cook, but we were inundated with freshly baked goods. After Frankie’s awesome bread, Ms. Laura Beck surprised us with pumpkin bread, which we quickly devoured. Oh, and we dined al fresco. We're pretty happy right now. To share our good fortune, we’re giving away another copy of The Conscious Cook! First, congratulations to yesterday’s winner, cardamomandcastiron, who attributes good health to drinking lots of water. Cardamomandcastiron, send us an e-mail with your full name and mailing address and we’ll send your copy stat! For a chance to win today, just tell us in the comments: What’s your all-time favorite vegan baked good?
