The Chef: Colleen
The Menu: Organic brown rice bowl with raw kale, avocado, julienned carrot, and green onions—all drizzled with toasted sesame oil and sea salt
The Dish: After two weeks in Thailand eating incredible food on the VegNews Food Lover's Tour of Thailand, it's time to get back to basics. And by basics I mean brown rice, raw veggies, and avocado (how I missed you!). I love this simple rice bowl, and it always provides great nourishment and balance to my day (read: we have a chocolate bark taste test scheduled for 4pm today). We're gearing up for the holidays here at VegNews, and our November+December Veggie Award/Holiday edition ships today! Subscribers, you'll have it in the next 10 days, and newsstand readers can pick it up at their favorite store after November 1. It's a great one, so don't miss it!