The Chefs: Hilary and Valencia Whole Foods
The Menu: Refreshing salad rolls stuffed with avocado, cucumber, and shredded carrots, a spicy medley of curried tofu, eggplant, and potatoes, and a side salad of mixed greens and cherry tomatoes.
The Goods: After a decadent Monday, during which I gorged on homemade chocolate-raspberry cupcakes, courtesy of Managing Editor Elizabeth Castoria, and shared about 30 menu items during a highly indulgent lunch with my roommate at vegan Japanese restaurant Cha-Ya, I decided that today I was going to go green—not in the carbon-footprint sense, but in the "salad day" sense. Sometimes a big pile of lettuce and veggies is all it takes to feel like, in the words of Lil Wayne, a milli. Plus, with Vegan Drinks this Thursday and party season just around the corner—I'm trembling with excitement for the VegNews Book Bash with Spork Foods—I've got to keep things balanced with a fresh, wholesome lunch here and there. Grab your tickets today for the aforementioned bash, and I'll see you at the Cinnaholic cinnamon roll bar!