Wednesday, October 22, 2008

Sensational Salads

The Chef: Aurelia

The Menu: A sampling of delicious salads! Aurelia made two internationally inspired dishes, each of which we ate with gusto. The Mexican-themed, very colorful black bean, corn, and red bell pepper salad was a festive feast, and the Asian noodle salad with fresh romaine, grated carrot, chopped seitan, and more bell peppers was equally enjoyable. Little rice crackers served as scoops for the bean salad, and added a toothsome crunch to the meal.

The Goods: It's freaking hot. Like, really hot. Not like we-live-in-San-Francisco-and-aren't-used-to-the-heat hot, but actually, technically hot. We are talking more than 70 degrees. If it weren't for some work to be done on a certain forthcoming website relaunch, we'd all be beach-bound. In addition to basking in the outrageously gorgeous sunshine, we also got to bask in the sunshiny company of one Ms. Erin Williams of the Humane Society of the United States, who's in California campaigning right up until election day for Yes! on Prop. 2. It's always great to have guests, but it's especially nice to have guests who bring good news, like Prop. 2 being ahead in the polls!


Erin Williams said...

And it was indeed a fantastic lunch! What a great time -- thanks so much, everyone!! VegNews ROCKS!

Anonymous said...

Haha. Over 70 degrees?
It's 113 degrees here in Orange County!

The lunch looks delicious nonetheless.

Healthy Vegan Diet Fast Food Meal Menu said...

I am so very jealous of your warm weather! I love colorful foods and that looks wonderfully refreshing.

Kelly said...

When is the website relaunch? I can't wait!! I've been hearing about it for months, and keep checking to see if it's up. If you give me a date, I can settle down and stop checking obsessively. :)

Love your lunches! I wish my office had a decent kitchen...and awesome coworkers to share vegan lunches with! Have you thought about posting some of your recipes, or do you guys just wing it in the kitchen?

Jenny said...

A green salad that at first sounds strange,or did to me, but I was surprised the first time I tasted it over 10 years ago. Since then, every time I've served it I've been asked for the recipe. All of the ingredients meld very well.