Corn Fritters and Caesar Salad

The Chef: Colleen

The Menu: Crispy corn fritters—featuring fresh corn—dolloped with ketchup and vegan sour cream, a lovely Caesar salad with big, crunchy croutons, and fresh strawberries on the side. Yes, Colleen is a fancy chef and spiralized the carrots for the salad. Yes, we like that about her.

The Goods: It's been quite the week of eating here at the VNHQ, and today marks our very last copy of Vegan Yum Yum to give away. First, congrats to Carll from yesterday's comments! We love Danielle Konya too! Carll, send us an email with your name and mailing address, and we'll send your book right out. Now, for the last copy of our Vegan Yum Yum giveaway, here's another blog-related question. Tell us in the comments: What's your favorite weekend adventure? You can check out a few of ours over on Press Pass!

Raw Week: Angelic Pesto

The Chef: Colleen

The Menu: A fitting finale to raw week! Colleen, who cleverly brought in her spiralizer, made incredible angel-hair pasta from white sweet potatoes, which she covered with a delicious, slightly spicy, pesto and chopped tomatoes. A huge salad and a couple Olive Flats—which are a very salty jerky treat made from olives—finished off the meal.

The Goods: Now that we've thoroughly detoxed from the craziness of Expo West with this whole week of great, raw lunches, we're feeling ready to tackle the weekend. What do our weekend plans include? Oh, maybe a trip to Ike's, maybe a scoop or two at MaggieMudd, or maybe a trip across the bay for a huge, hearty brunch at Fellini. Whatever we each end up doing, we guarantee there won't be a salad in sight!