The Chef: Jennifer
The Menu: Roasted tomato soup and a kale salad.
The Goods: Yes, my co-workers (they shall remain nameless) teased me about the size of my kale salad. The leaves were literally falling off the plate. But I have a good reason for eating half of a bunch of kale. After baking/eating the top cookie in our Holiday Cookie Contest—chocolate sugar cookies with peppermint candy cane frosting—I needed to eat my weight in greens. The tomato soup, my friends, is one of the best I've ever had and it's the Veganize It! recipe from the January+February VegNews. As Managing Editor Elizabeth Castoria aptly described it, "This soup is a great grilled cheese dipper." I'm lucky that my husband is the king of vegan grilled cheese sandwiches. Thanks, Daiya! If you're running low on your favorite vegan pantry items, enter our $100 Pangea shopping spree giveaway. Now, I'm off to finish the rest of my salad.