Jam Sandwich

The Chef: Liz

The Menu: A jam sandwich piled high with homemade plum jelly between two pieces of lightly toasted whole-wheat bread. I paired my sandwich with a cup of Whole Soy Strawberry & Banana soy yogurt, which is unfortunately not pictured—I bought it at a local health food store on my lunch hour!

The Goods: Generally I wouldn't consider toast and jam an acceptable substitute for a sandwich, but with empty cupboards and no peanut butter on hand, I had to make due for the day. It's okay though, because today's a good day, and this evening, after I buy my local grocery store out of house and home, I'm looking forward to curling up with a book good: Animal Camp by Catskill Animal Sanctuary Founder Kathy Stevens. The entire VN staff is currently engrossed with this compassionate read, as its the latest page-turner being discussed over at the VegNews Book Club. Join in the fun by picking up a copy and entering into the conversation today!

PB&J, Crunchy Carrots

The Chef: Liz

The Menu: Liz's favorite school-lunch standard, a fluffy PB&J made with whole-wheat bread, all-natural peanut butter, and homemade plum jam. With protein, carbs, and natural sugars all accounted for, Liz balanced out her meal with a serving of crunchy carrot sticks.

The Goods: It's a short week here at the VNHQ, but after our sunny holiday weekends, we're refreshed and ready for the days ahead. If you didn't get to enjoy the long weekend, or just already miss the numbered days of summer, sign up for a warm-weather getaway with VegNews! That's right, we've just announced two more VegNews Vacations for 2011! First, embark on a fantastic adventure with our Exotic Getaway to Laos in May, and then explore vegan-friendly Thai eats with a Food Lover's Tour to Thailand in September. Reserve your spot now, as spaces will go fast!