Veggie Tacos and Black Beans

The Chefs: Jennifer and Gracias Madre

The Menu: Three corn tortilla tacos filled with seasonal greens, butternut squash, and mushrooms, topped with cashew cheese, and a side of black beans.

The Goods: When you have a bright, sunny day in the city, you take advantage of the free vitamin D and you dine outside. In this case, VN Managing Editor Elizabeth Castoria and I had lunch with cookbook author Terry Walters whose latest book is Clean Start. Walters is on her book tour and visiting from Connecticut (where it was five degrees) so she was delighted to soak up the sun and try the deliciousness that is Gracias Madre. As you know, we're a bit obsessed with this vegan Mexican organic eatery. Sometimes so obsessed, we might forget to take a picture of the actual tacos we ate. But luckily, I'm not the only one who loves the tacos (thanks, Lyndsay!). Walters is a big proponent of eating fruits and vegetables so that you have a rainbow of color on your plate. After she mentioned that, I wised up and ordered some nice butternut squash, greens, and some roasted mushrooms in my tacos. Eating well never tasted so delicious.