Tortilla Soup, Kale Salad

The Chef: Liz

The Menu: A spicy, zesty bowl of Dr. McDougall's Tortilla Soup complete with baked tortilla chips, corn, brown rice, garlic, pinto beans, and carrots served alongside a fresh kale salad.

The Goods: Nothing perks up an overcast, foggy San Francisco day more than a classic soup-and-salad combo. Today's pairing was especially satisfying, as it included my favorite leafy green: kale! Usually I prefer my kale dressed with a mixture or Braggs Amino Acids and nutritional yeast, but with none on-hand I improvised with reduced-sodium soy sauce and black pepper, which seemed to do the trick.

Simple and Satisfying

The Chef: Brooke

The Menu: Basmati rice and edamame with Braggs, and watermelon for dessert.

The Goods: I've never, ever, claimed to be a chef. I don't think it's because my mother hasn't tried to teach me, and it's certainly not because I don't like eating, but rather I just enjoy simple foods more than anything else. I come home from a long day at the VNHQ, and nothing sounds better than some steamed rice or a PBJ. That's what I did last night, and thus that's what I had for lunch. The edamame was an amazing addition, as was the watermelon that my ever-gracious roommate cut up for us. It was a perfect light lunch for a heavily exciting day as we edge toward the final hour of voting for the Veggie Awards—polls close tonight at midnight PST, so be sure to vote and let your voice be heard!

Saucy Peanut Pasta

The Chef: Chas

The Menu: Splendid brown rice spaghetti mixed with pinto beans and covered in a savory peanut sauce made up the bulk of this tasty meal. Chas also prepared a side of perfectly steamed broccoli marinated in his simple, signature sauce: olive oil, Braggs Liquid Aminos, and nutritional yeast. A wonderful green salad filled with chickpeas, cucumbers, cherry tomatoes, broccoli slaw, avocado, and mixed greens completed this well-balanced, satisfying meal.

The Goods: As you may have already noticed, our VN's Chef Chas has returned! In March, Joseph's friend Chas spent a week at the VNHQ, cooking lunch, helping out around the office, and generally winning our hearts forever. We were all incredibly sad to see him go, and we begged daily for his return. No, this is in no way an exaggeration, and yes, we realize it sounds sort of creepy. Being the kind, generous soul that he is, Chas agreed to return to our offices for a three-week stay. Today marked his first day back as VN chef, and we couldn't be more thrilled. If you need proof, don't take our word for it: We believe the amazing meal pictured above says it all.