The Chef: Elizabeth
The Menu: Jasmine-infused sticky rice topped with stir-fried carrots, broccoli, and tofu, all of which was drenched in a rich, tangy ginger-soy-peanut sauce. With such a hearty main it was nice to have the balance of a light salad featuring roasted beets, shredded zucchini, and tomatoes.
The Goods: Sometimes a stir fry can be a suspicious dish. Today, our jasmine-infused rice played a suspect role: It was green. Suffice to say that's it's difficult to get a flattering photo of green-tinged rice, even though the rice itself had a lovely sticky consistency and made a great vehicle for the peanut sauce. It's tempting to make some sort of eco-joke about how following a vegan is the most "green" way to live (right down to the rice!), but for the sake of our journalistic reputation, we'll steer clear.