Tomato Bisque and Kale

The Chef: Elizabeth

The Menu: A lovely take on tomato bisque, inspiration courtesy of The Conscious Cook. Tomatoes, carrots, celery, and garlic provided the base for this wintery weather soup, while cashew cream added that special something. A fancy marinated kale salad delivered our daily greens, packed with shredded carrot, zucchini, and cabbage. Roasted olives and cherry tomatoes made for a pretty addition, and oh, don't forget the bread. You can't have soup without bread.

The Goods: Okay, so we're not exactly experiencing winter weather here at the VNHQ, but that doesn't mean this bisque was any less delicious. Maybe we're on a bit of a soup and salad kick this week. Maybe we like it. For those buried under mountains of snow across the country, we send our condolences and suggest a big bowl of soup.

Season Eatings

The Chef: Jenny

The Menu: A hearty and filling bisque. Ms. Jenny had us salivating at our desks as the aroma of acorn squash wafted into our workspace. Whipped up with carrot and potato, then spiced with rosemary, nutmeg—oh, and our usual addition of Parma—this seasonal dish hit the spot. Italian-inspired couscous made an appearance alongside, successfully squelching any and all hunger pangs.

The Goods: Between the bisque and guest appearance of sunshine, we were feeling the heat this afternoon. Not that we're complaining—it was more than welcome after a chilly Monday morning gave way to residual sniffles from last week's sickness streak. We'll take a healthy dose of vitamin D and fresh air over fluorescent lighting any day.

Comfort Me!

The Chef: Elizabeth

The Menu: Oh let's see. It looks like maybe some fall tomato bisque, some little bites of crostini with roasted red pepper and broccoli spreads, and oh, why look, it's an absolutely phenomenal mac 'n' cheese. Seriously, this is the best thing you'll put in your mouth this year. Creamy, savory, and crispy—thanks to some freshly made bread crumbs—this mac is wonderful for all the things it is, but the secret of its success lies in what it isn't. Curious? Don't fret, the recipe is in our January+February issue, but you'll have to wait until then.

The Goods: It's been getting steadily colder here in SF. Short of wrapping ourselves in afghans and calling in sick, this warm, hearty meal was the best way to feel cozy and comforted. Of course, a lunch of this caliber wouldn't have been complete without a delicious drink in a supporting role, and thankfully we are testing out Silk's new Pumpkin Spice flavor. Check out the November edition of the VegNewsletter for a full review!