Coconut Curry

The Chef: Charlotte

The Menu: What is quickly becoming Charlotte's signature dish: a scrumptious curry swimming in coconut milk. This super-rich dish was bursting with veggies including bell peppers, garbanzo beans, eggplant, water chestnuts, and potatoes. Served over brown basmati rice with a lovely salad of romaine and sliced tomatoes, this lunch absolutely hit the spot.

The Goods: We're never entirely sure exactly how many servings to make for lunch here at the VNHQ. While we can count heads, there are always random factors to take into account, like someone doing a fast or someone (OK, more like everyone) going back for seconds. Thankfully, meals like today's curry can easily be expanded or shrunk depending on the number of diners. What's your favorite expandable meal?

Nice Noodles

The Chef: Charlotte

The Menu: A savory helping of chow-mein-style noodles that Charlotte jazzed up with the addition of green beans, red onions, carrots, and water chestnuts. A bright green salad with butter lettuce, pumpkin seeds, and sliced red onion finished the plate.

The Goods: THIS IS IT, PEOPLE. We would never normally resort to the shouting effect of the caps lock, but today is no normal day. Mere hours remain for voting in the 2009 Veggie Awards Survey, and some categories are literally being won by handfuls of votes. Are our nails bitten? Yes. Palms sweaty? Yes. Does this kind of excitement really take a toll on the overall attractiveness of our staff? Yes! Basically, it comes to this: We've got a fever, and the only prescription is more votes!