Detox Delights

The Chef: Lyndsay

The Menu: Light, savory chickpea cutlets. These delicious cornmeal-based morsels were bursting with chickpeas, red onion, grated zucchini, garlic, and the perfect blend of spices. A beautiful salad made the ideal counterpart with Swiss chard, cabbage, and cucumber, all tossed in a homemade vinaigrette. After an obligatory dash of Parma, this tasty duo didn't stand a chance.

The Goods: After an indulgent Brunch Week (we’re not complaining), this refreshing lunch is just what the VN staff needed. Ms. Lyndsay took a culinary cue from Moira Nordholt, whose 21-day detox program kicks off this week. The lunchtime verdict? If detoxing tastes this good, sign us up. Before we can say good-bye to brunch, we must say congratulations to Humboldt Honey! Send us an email with your full name and mailing address, and we’ll send the last coveted copy of Vegan Brunch your way. Thanks to all who commented for making Brunch Week a success!

Cookbook Week: Veganomicon

The Chef: Lisa

The Menu: A three-fold citrusy feast. Lisa busted out the Chickpea Cutlets from Isa Chandra Moskowitz and Terry Hope Romero's Veganomicon, which she'd enjoyed in the past but never made for herself. She smothered the toothsome main in an original lemon-curry gravy, and paired it with some recycled lime-infused rice from yesterday, and freshly steamed green beans with lemon.

The Goods: Today's meal was totally filling, but the high lemon content made everything taste light and fresh. Though the delicious flavors were certainly the highlight of the meal, it's nice to know that if by some strange twist of fate the entire VN crew was set adrift today that we'd be safe from scurvy. In somewhat more realistic and decidedly more exciting news, make sure to look for Terry Hope Romero's VN debut in our September+October Food Issue!