Wednesday, March 23, 2011

Indian Curry

The Chef: Alexandra and Sticky Fingers Bakery

The Menu: Home-made Indian curry with tofu, garbanzo beans, potatoes, and spinach on rice, plus a ginger cupcake with blueberry frosting from Sticky Fingers for dessert.

The Goods: While this isn't the prettiest meal featured on Café VegNews, it's definitely not lacking in the flavor department. Curries have to be one of my favorite foods, mostly because they are packed with amazing spices. I also love it when they're thick with vegetables, and this one is no exception. And since the VNHQ gets delicious deliveries every day, it's not hard to add another special element to lunch. The cupcake from Sticky Fingers satisfied my sweet tooth (no meal is complete without some form of dessert), and has me dreaming of visiting DC. Luckily, the Bay Area is an equally great place to be. There's tons of veg-restaurants and events (like SF Vegan Drinks coming up!), vegan luminaries come here to meet and discuss future books (check out VN Publisher Joseph Connelly's Press Pass post on Jeffrey Masson's book in the making), and of course, VegNews is here. You can't beat that.

3 comments:

Kaycee said...

What a cute little cupcake! Looks yummy!

Debra said...

the cuppie does look cute. yum.. I need to try some indian food..
Blessings, Debra
Raw Vegan Diet

Happy Go Lucky Vegan said...

That Indian food looks delish! The cupcake on the side is so ironic, it made me laugh. :) Cupcakes go well with any meal, in my book!