Falafel, an Orange, and Salad

The Chef: Anna

The Menu: Half a falafel wrap from TaDah Foods, an orange, and a spinach salad topped with carrots, red bell peppers, and balsamic vinaigrette

The Goods: I'm trying to keep it simple this week (I can't imagine why) so this lunch of fruit, salad, and a little bit of falafel with hummus is just what I needed. The orange was super sweet, the greens fresh, and the falafel flavorful. Between Expo West, daylight savings, and the dreary San Francisco weather, everyone in here at VNHQ feels a little bit off, so it's nice to eat something simple and tasty, even with an entire table (and refrigerator!) of goodies mere steps away. Luckily it's week three of VN Book Club's coverage of Veganist by Kathy Freston. The discussion on Freston's tome will keep me from day-dreaming of vegan-marshmallow Dandies!