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The Chefs: Hilary and Whole Foods MarketThe Menu: A no-oil hummus wrap filled with carrots, tomato, lettuce, and avocado, and a comforting bowl of mushroom-barley soup. The Goods: While I've oft heard healthy-eating buffs such as the Esselstyns extol the virtues of a no-oil diet, I never had the incentive to give it a shot for myself (I've noticed that things that are bad for you taste good! Weird!). But, whilst idly shopping at Whole Foods today, I saw that they had prepackaged wraps of the oil-free persuasion and decided to go for it—but paired with a rich soup just in case. It tasted like health, which I suppose is a good thing. I'll be ditching the coat in favor of cutoffs next month for Coachella Music Festival (as will Online Editor Anna Peraino) and I can't wait to swelter in the desert heat. Will you also be in attendance? Check out our guide to a Weekend Getaway to Palm Springs for the scoop on the best food and fun under the Mojave sun.
The Chef: Hilary and Whole Foods Market
The Menu: Savory, comforting mushroom-barley soup and fresh, crunchy tofu spring rolls.
The Goods: Between last week's cookiepalooza and the final push of holiday parties that inevitably strikes the week before Christmas, I've had my fair share of crazy-heavy meals in the past few days. It's soup and salad or bust for the next few days, until I am reunited with my family and inevitably dive headfirst into Cake-and-Mashed-Potatoesville, USA. Not pictured above: the Trader Joe's Candy Cane Joe-Joe's that I might have scarfed in the kitchen post-soup and spring rolls. They taste just like the scent of the Scent of Scandal candle that is This Week's Must Have! My obsession is boundless. Speaking of obsession, to see the other events of 2011 that had us full-blown captivated, don't miss VegNews' 10 Biggest Trends in Veganism for 2011, which rounds up all of the year's hottest stories that had us as buzzed as the sugar high I'm working through as we speak.
