The Chef: Molly
The Menu: A mixed soup/curry hybrid took shape at lunch today. A bevy of veggies, including carrots, broccoli, green peas, fried tofu, and shitake mushrooms simmered together in a stock of coconut milk. Molly was very liberal in her use of the VNHQ’s vibrant spice rack, employing a variety of Thai-style spices to make this sweet and savory soup sing. Mixing in spoonfuls of rice seemed to be the answer in distinguishing soup from curry. A homemade lemony salad dressing breathed new life into the leftover salad from yesterday.
The Goods: As mentioned, today the rest of the office flew down to Anaheim and embarked on a weekend full of delicious tests and sampling of vegan products galore! Stay tuned, as the fruits of their labors at Expo West will be available for everyone to read about in the VegNews’ Best in Show awards.