Friday, September 16, 2011

Eggplant and Sundried Tomato Sandwich

The Chef: Hilary and Herbivore

The Menu: A hearty eggplant sandwich with tangy sundried tomatoes, herbaceous pesto spread, and fresh side salad with avocado and mustard dressing. 

The Goods: After Publishers Joseph Connelly and Colleen Holland were generous enough to bring in a smorgasbord of bagels for the staff this morning (complemented by Office Manager Lyndsey Orwig's amazing butternut squash butter—like apple butter, but to reiterate, butternut squash!), I didn't foresee my appetite springing back into action for hours. However, due to a lively brainstorming session for the cover of the November+December issue, which will contain the eagerly awaited results of the 10th annual Veggie Awards, I needed something majorly nourishing by lunchtime. Sorry to brag, but having an all-vegan café right around the corner comes in really handy sometimes. Keep San Francisco in mind when you plan your next road trip, as we're launching our own Ultimate Vegan Road Trip on this month. Follow us as we cruise the country finding all of the best veg eats that America has to offer. 


Amber M said...

I need the avocado mustard dressing recipe! That sounds amazing!

Get Skinny, Go Vegan. said...

You guys are SPOILED!!! :)

Remy said...

Mmm that one looks good! I haven't tried that sandwich before. Have you had the soy chicken fried rice? that is my all time favorite!!