The Menu: A super satisfying soup filled with red and green lentils, sweet potatoes, russet potatoes, onion, garlic, tomatoes, and spices including cayenne, curry powder, and Italian seasonings. Liz also whipped up a mighty appetizing side salad using spinach, arugula, tomato, mushroom, green olives, red cabbage, and cucumber, tossed in a lovely white almond-cashew dressing. Did slices of slightly warm bread round out the meal? In fact they did.
The Goods: We have no idea how it's officially the last week in July, but as it's a fun-filled, jam-packed week, we hardly have time to ask how or why. In addition to sending our September+October issue to press, we'll be indulging in cruelty-free cocktails at SF Vegan Drinks on Thursday, and working hard (read: eating a lot) at the SF Vegan Bakesale on Saturday. In short, yes, it's a busy week, and no, we still have no idea how it's almost August.