The Chef: Elizabeth
The Menu: A basic, blended butternut squash and potato soup topped with a raw kale chiffonade and garlic-rubbed toast. Yes, using fancy food words like "chiffonade" makes it sound more like a meal, and less like just a bowl of soup! Since there are still a good number of sickies in the office, Elizabeth added extra crushed red pepper, garlic, and cinnamon to the pot, which served the dual purpose of being both good for us and tasty.
The Goods: We're winding up for a nice, long holiday break here at the VNHQ, which means trying to not only get as much work done as possible, but also involves trying to eat all the goodies that have been pouring into the office recently. Just to give you an idea of what we're dealing with over here, there are currently three kinds of fudge, caramels, almond brittle, doughnuts, and cinnamon rolls—all vegan, of course—within arm's reach. Yes, the holidays definitely make us all a little, ahem, jollier, and we're pretty freakin' thrilled about it.