The Menu: Frankie's classic, tasty, baked Vegan Spare Ribs slathered in homemade Barbecue Sauce and topped with chopped onion. Abby also prepared a greens-and-grain side salad brimming with perfectly cooked quinoa, onion, grated carrot, cucumber, avocado, spinach, and kale, and rounded out the meal with toasted bread topped with olive oil and garlic.
The Goods: This light, fresh lunch was exactly what we needed to celebrate a monumental day at the VNHQ: Today is officially VN's 10 year anniversary! In addition to our special July+August Anniversary issue—our biggest edition ever—VN is commemorating this special occasion by giving away 30 brand-new VegNews tote bags! For your chance to win, enter by 5pm (PST)! Good luck!