Thursday, March 1, 2012

Soup, Soul, and Salad

The Chef: Hilary and Gracias Madre, Souley Vegan, and Herbivore

The Menu: Mexican-style cream of butternut squash soup from Gracias Madre, macaroni and cheese and yams from Souley Vegan, and leftover kale salad from Herbivore.  

The Dish: As we near the end of the week, leftovers are plentiful. As you may have seen in Rashida's delectable post from yesterday, Souley Vegan hath bestowed plentiful bounty upon our grateful office, and even post-ginormous feast there was still much to be enjoyed. I also had some remnants of one of my many, many, many Herbivore-derived kale salads, and then I had to throw in the soup for good measure because it's raining. The key to a successful lunch is balance, so check out 7 Steps to Becoming a Healthier Vegan for tips on how to maximize your meals. Or, you could always go the opposite route and stock up on vegan Samoas, Thin Mints, and Tagalongs. Tis the season!

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