The Menu: A creative lunch of mostly leftovers including a fresh kale salad tossed with avocado, shredded carrot, cucumbers, red cabbage, and seasoned, garlicky rice leftover from Tuesday's lunch. Abby also utilized yesterday's leftovers: cucumber and tomato tabouleh and seared Gardein chick'n strips prepared by Chef Sarah Smart. After freeing the VNHQ refrigerator of its tupperware clutter, Abby whipped up a fresh batch of roasted sweet potato wedges to add the finishing touch to this satisfying meal.
The Goods: We pretty much loved everything about this lunch. That is to say, we pretty much love kale, Gardein, and deliciously seasoned grains. Over lunch the staff talked about how excited we were to hear that Gardein's seven grain crispy tenders are now sold at 13 CostCo locations in Los Angeles and that the company is currently testing in new markets all across the country. Hooray for herbivore-friendly products at buy-in-bulk prices! We hope that someday soon every CostCo in San Francisco—read: the one near our office—will supply these tasty, totally vegan products.