Peanut Butter (and) Jelly Time

The Chef: Anna

The Menu: The classic PB&J and a big-as-your-fist orange to go with it

The Goods: After an entire weekend of stuffing my face with delicious, rich food (Do I restrict my gluttony solely for Thanksgiving? Goodness, no!), it's time to get back to basics. This sandwich-and-fruit combo has weaved itself throughout my entire dietary life, and I was happy to once again dig in today. As happy as I am to have a respite from stuffing and pie, I can't wait until its time to head back to my family in Denver for Christmas cookies, soy nog, and a whole lot of baking. Do you have a stellar vegan holiday cookie recipe that wows taste buds year after year? Enter the VegNews Holiday Cookie Contest for your chance to win a KitchenAid stand mixer! And in case you already have one, I have that very mixer on my Christmas list. Just saying.

Quinoa, Curry, and Kale

The Chef: Elizabeth

The Menu: A bed of red quinoa topped with a yellow curry that featured steamed potatoes and garbanzo beans. If there's anything that can properly accompany a big, hearty curry, it's a big, hearty kale salad. Grated carrots and sliced cucumber topped today's favored green.

The Goods: Though sadly not pictured, we also enjoyed a highly delicious nectarine-blueberry pie, courtesy of Ms. Laura Beck who procured the sweet treat from Mission Pie on her way into the office. Yes, we love it when she comes in for lunch and meetings. Yes, we also ate more macaroni salad, but didn't have the heart to put it in the picture three days in a row. Speaking of numbered days, every minute brings us closer to the end of voting in the Veggie Awards Survey. So, vote now!

Casserole and Couscous

The Chefs: Aurelia and Frankie

The Menu: Just about the homiest home-cooked meal we've ever had! Aurelia whipped up one of her signature, savory casseroles, this time including perfectly tender potatoes, bright green broccoli, and a hearty dose of melted mozzarella-style Follow Your Heart cheese. She also created a delicious couscous salad with chopped cherry tomatoes, garbanzo beans, and avocado, and, in addition to everything else, we enjoyed steamed artichokes. That delectable dollop on the side? That would be a homemade, and greatly garlicky, aioli, into which we dipped our artichoke leaves, our fingers, and pretty much anything else that wasn't nailed down.

The Goods: You may notice that it says Aurelia and Frankie in the chef category today. Ms. Frankie decided to treat us to a surprise dessert so gorgeous (see below!) that we had to take a photo—before completely devouring it. With limes fresh from the tree in her backyard, Frankie brought in a stellar vegan lime cheesecake, which she decorated with pineapple sage, also from her yard. Hear hear for edible flowers! Tart, tangy, and perfectly textured, this cake was one for the record books. Finally, what's a pirate's favorite vegetable? (Hint: you can find it in today's lunch!)