Lovely Curry

The Chef: Kailey

The Menu: A light, lovely yellow curry with garbanzo beans, zucchini, and carrots served atop fluffy brown rice. Kailey also roasted up some sweet-potato fries and busted out a mixed-greens salad with sun-dried tomatoes and celery. This meal was just the thing for a sort of dreary San Francisco day, and we eagerly gobbled it up.

The Goods: Aside from the overcast weather, things are pretty bright here at the VNHQ. We have nearly 10,000 votes in the Veggie Awards survey, we spent the majority of lunch talking about food—something that always makes us happy—and this weekend we'll be reporting from the SF Vegan Prom. Could we really want for anything else? Nah.

Couldn't-Be-Easier Curry

The Chef: Lyndsay

The Menu: A delicious duo of curries! Ms. Lyndsay prepared a totally terrific two-part curry lunch for us today using a new line of organic curries from Curry Love. Lyndsay simmered corn, green beans, peas, carrots, onions, and tofu in both the Blissful Banana Ginger and Passion Red Thai flavors, and served each over hearty helpings of basmati rice. Lunch couldn't have been easier or tastier!

The Goods: Today we're a skeleton crew here at the VNHQ, but are thrilled to announce the arrival of one of our new editorial assistants, Ms. Kailey! We tend to let new staffers have the first week off from cooking duty so they can get up to speed around the office, but we're definitely looking forward to Kailey's kitchen debut!