Barbecue Sandwiches!

The Chef: Lyndsay

The Menu: Some extra-delicious barbecue sandwiches! Lyndsay toasted up a few big, fluffy buns and smothered them with a mixture of Match Meats Ground Pork, tempeh, and Frankie's Barbecue Sauce. Yes, we flipping love Frankie's sauce, and are totally thrilled that you can get the recipe for it in our current issue! Oh, also, we had salad and fries. They were good, but not barbecue-sandwich-level good.

The Goods: Today we had the pleasure of dining with a charming guest, Kathryn. Lo and behold, in the course of conversation, it came up that tomorrow is her birthday. We ate ice cream and whoopie pies as appropriate, but the crazy thing is that tomorrow is also the birthday of our very own Joseph Connelly! Whoa! Stay tuned for the full report on our surprise, off-campus celebration lunch!

Rice Noodles, Peanut Sauce, and Pizza

The Chef: Joseph

The Menu: A delicious duo of savory dishes. We thoroughly enjoyed our "appetizer" of Trader Joe's Roasted Vegetable Pizza doused with Daiya cheese, which Joseph served alongside a heaping portion of rice noodles with peanut sauce, green beans, and bell peppers. The noodle dish was based on a recipe from Lorna Sass' Short-Cut Vegan. Were we complaining about our full plates and bellies? Heck no.

The Goods: Sadly not pictured are the yummy cookies Joseph brought in for dessert, which had just about everything cookies could possibly have. Oats? Check. Chocolate chips? Yes. Rice Krispies, walnuts, cinnamon, and shredded coconut? You bet your buns. Speaking of buns, it's possible that some of us had to move slowly and stuffedly away from the feast today.

Yellow Bellies

The Chef: Joe

The Menu: Friday’s Joe du Jour menu marked his surprise return to the kitchen. The three members on the lunch squad today got our plates piled high with green madness! Simple white rice hit the spot as always, mixed in with a colorful yellow curry that provided a nice hint of coconut amidst a plethora of sautéed broccoli, bok choy, and bell peppers. An emerald spinach salad filled the rest of our plates and the crunchy celery, and sprinkles of dried seaweed added another element of satisfaction to this green team.

The Goods: Do you ever feel like eating a giant vat of vegetables? Well, after trying to eat our way through a tree-trunk sized piece of fake cheese during the past couple of lunches, it felt really good today just veggin' out. Coconut oil is a great option for vegetable-curry dishes if you want that flavor and richness without the heaviness of using a whole can of coconut milk. Ever need a place to put that nori you bought intending to make tons of sushi but just ended up letting it sit neglected on your shelf? Just a sprinkling of this tasty sea-vegetable on your salad, rice, or stir fry can up your intake of protein and vitamin A in a cinch.