Wednesday, August 17, 2011

Enchilada and Tomato Salad

The Chefs: Hilary and Whole Foods Market

The Menu: A mouthwatering vegan "chicken" enchilada smothered in melted Daiya and an heirloom tomato salad with peppers and dill. 
The Goods: After all of the wild 'n' crazy taste tests we've been conducting at the VNHQ yesterday and today, I'm surprised that I had any room left for a full lunch. However, when I spotted these vegan enchiladas at the local Whole Foods, it was love at first sight (and bite), and as you may have noticed, I've been on a nonstop heirloom tomato bender. While we noshed on the deck, our publishers Colleen and Joseph shared tales of the awesome vegan eats that they got to experience at Chicago's VeggieFest this weekend. According to the cover showdown currently raging on our homepage, it looks like our readers have a craving too—for carrot cake. Whether the apple of your eye is sweet or savory, be sure to give your favorite snacks, restaurants, and products your seal of approval by casting a vote in the 2011 Veggie Awards poll

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