Very Vegetable Curry

The Chef: Kristen

The Menu: Seasoned veggies and tofu marinated in a spicy, homemade curry sauce and served over fragrant jasmine rice comprised the majority of our hearty lunchtime feast. Kristen also whipped up a splendid, simple salad including halved cherry tomatoes, mushrooms, and crisp mixed greens. Although not pictured, we also dined on Creamy Coconut Curry, courtesy of So-Yah! from House Foods.

The Goods: This savory, satisfying meal was exactly what we needed to perk up what was otherwise a quiet, rainy Tuesday morning. Luckily, the rain abated long enough for an al fresco lunch, which we happily took advantage of. Curious about why it's so quiet here at the VNHQ? It's because our publishers are still out of town, taking in all the sights and vegan delights of New York City. We'd be green with envy if we weren't already brimming with excitement over the possibility of soon receiving our May+June issue. Yes, we're just a little bit excited.

In-The-Fridge Smorgasbord

The Chef: Colleen

The Menu: A tantalizing trio of treats. Colleen always adds a gourmet flair to her meals, as evidenced today in a roasted-corn and black bean salad with tomato, avocado, and olives, an Asian-food-inspired stir fry with shiitake mushrooms, broccoli, homemade seitan, and tofu-based House Foods Tofu Shirataki noodles, and finally, she toasted rosemary focaccia with Dr. Cow cheese and basil. Yeah, Fridays are good eating-days around these parts.

The Goods: Tonight's the night we're going to make it happen, tonight we'll put all other things aside. All things other than karaoke, that is! As a sweet sendoff to our lovely Lisa, we're going out "singing" this evening. What does this have to do with lunch? Nothing. Do you fondly recall our past karaoke exploits? We certainly hope so. Happy long-weekend Friday!