The Chef: Hilary
The Menu: Savory whole-wheat gnocchi with vegan bolognese sauce, Daiya, and mushrooms; a refreshing heirloom tomato salad with basil, silken tofu, avocado, and balsamic vinaigrette.
The Goods: I decided to come prepared with a lunch suitable for rain or shine, given San Francisco's schizophrenic weather, so I packed both light and rich options today. Most of the staff was gone this weekend on an action-paced foray to the Animal Rights Conference in Los Angeles, so much of the morning was spent sharing stories about the trip's inspiring speakers and amazing screening of Vegucated, as well as the staff's enthusiastic sampling of The Veggie Grill secret menu. My stomach was grumbling with envy, but thankfully I had prepared an heirloom tomato salad and some rich, satisfying gnocchi. The Italian-inspired combo served as a great pick-me-up for a Monday afternoon (much needed as jackhammers deafeningly ravage the sidewalk outside), and the sunshine came out just in time for a rooftop picnic.