Tomato Soup, Fluffy Bread

The Chef: Liz

The Menu: A hearty bowl of Campbell's Select Harvest Tomato Basil soup sprinkled with fresh black pepper and spinach leafs. To accompany my bowl of soup toasted two slices of whole-grain Dave's Killer Bread—perfect for dipping.

The Goods: This is my favorite accidentally-vegan soup ever, as unlike many Campbell's soups, it uses clean ingredients and steers clear of unpronounceable preservatives. This satisfying soup offered a nice lunchtime break from an otherwise chaotic day here at the VNHQ—moving day! Yes, that's right, as of Monday, September 27, the VN staff will be working out of our new offices in San Francisco's Mission District. We're totally excited for the big move, and in the spirit of cleaning house beforehand, we'll be closing the office tomorrow, and hosting our first-ever Great Big Vegan Garage Sale this weekend. Stop by, meet the staff, and pick up a piece of VegNews history!

Easy Salad & Edamame

The Chef: Colleen

The Menu: A robust, flavorful salad of mixed greens, green olives, shredded carrot, cherry tomatoes, avocado, celery, and basil dressed in a zesty summer vinaigrette. Colleen added some crunch to our veggie-filled lunch with fresh, salty edamame.

The Goods: In a bid to outshine yesterday's super sunny lunch, today's al fresco fare was even more satisfying, as San Francisco's two-day high temperatures have us riding a serious vitamin-D wave. When the hot, hot, heat gets to be too much, however, it's good to seek fun indoors, preferably where there is air conditioning. Ready for the perfect summer evening event? Enter to win two tickets to see vegan comedian Myq Kaplan's performance in San Francisco at The Warfield on Sept. 10! Kaplan was recently a top-five finalist on NBC'S Last Comic Standing, and VN recently caught up with the meat-free funny man to discuss everything from eating vegan on the road to sharing veganism with fellow contestants.