The Chefs: Hilary and Valencia Whole Foods
The Menu: A conglomo-salad of mixed greens, Kalamata olives, beets, couscous, hummus, white beans with sun-dried tomatoes, kale, and tofu.
The Goods: After a highly nutritious (...) breakfast of a So Delicious coconut-milk ice cream sandwich, greenery was in order for lunch. My salad-bar strategy is to take a scoop of every single vegan thing and then throw some lettuce on top in attempts to aesthetically homogenize everything. The result is a salad that's like seven salads in one. Yippee! I've also got to start saving up my eating mojo for our holiday Thanksgiving table—if it's half as mouthwatering as the VegNews Holiday eCookbook, I'm going to be full for a week. Salad today, Pumpkin Cake with Vanilla Buttercream next week.