Spaghetti & Salad

The Chef: Brooke

The Menu: A molto bene batch of spicy spaghetti made with whole-wheat spaghetti, olive oil, Daiya, and Organicville's Portabella Pasta Sauce. Brooke complemented this pleasing pasta dish with a crunchy, simple side salad of romaine, cherry tomatoes, avocado, and chickpeas.

The Goods: In addition to enjoying a fabulous meal, today's lunch hour at the VNHQ was made extra special by a visit from the adorably awesome Jenny and Heather Goldberg of Spork Foods. We're pretty much obsessed with these ladies and everything they do—from tasty, themed cooking classes to professional vegan catering, Spork Foods does stylish, compassionate cuisine like no one else. These gals have a ton of new stuff happening this fall, and we can't wait to share all the juicy details—but for now, if you need us, we'll just be begging them to relocate to San Francisco.