Wednesday, March 19, 2008

Les Doigts Du Tofu

The Chef: Lisa

The Menu: Super-garlicky mashed potatoes with fresh parsley, Lisa's signature breaded tofu fingers, and a salad of romaine lettuce, shredded zucchini, tomatoes, carrots, and knock-your-socks-off dressing. The parsley gave the potatoes a superb lemony flavor and the fingers were just perfectly crunchy. Sound good? Well, it was. There was not so much as a molecule left over when we were through with lunch today, and that's just how we like lunch here at the VNHQ. No, there wasn't anything particularly French about the meal, but the chance to say "tofu fingers" in another language is not one that should be missed.

The Goods: Today, the goods are two part. One: Did you notice the white plate? We recently received a comment suggesting that the blue plates we normally use weren't doing our delicious food justice, and that we might switch to a white serving dish. Always eager to improve, we made the change. So, what's the verdict? Do you like the white plate? Did you love the blue? Could you care less so long as the plates are full of delicious vegan food?

Two: We had the pleasure of dining with Lori Patotzka, who has been our Calendar Editor and a long-time friend and supporter of VegNews. She's moving on to other projects, and it was a treat to get to see her for lunch and wish her well in person. Here's a bittersweet photo of Lori and the VN team during today's blustery lunch hour:

3 comments:

LNastasi519 said...

Looks great both ways!! I do agree though, the white does make it look extra yummy! :)

Andréa N. said...

I think it always looks great. You guys rock!

vegatee said...

I love super-garlicky things, particularly potatoes!