Friday, August 26, 2011

Mushroom Soup and Crazy Salad

The Chefs: Hilary and Whole Foods Market 

The Menu: Hearty mushroom barley soup, an arugula salad with sweet corn, gigante beans, kalamata olives, miscellaneous fruit, and marinated tomatoes, washed down with Synergy's Grape Chia kombucha. 

The Goods: Most of our staff is off stuffing their little faces and brains with goodness at Vida Vegan Con in Portland, Ore., so there are only three of us monkey-shinin' around the near-empty VNHQ. I needed to console myself from coworker withdrawal by blasting New Order all morning and enjoying a warm bowl of mushroom soup from the Whole Foods hot bar (love you, boo!) and a colorful, haphazard side salad with everything but the kitchen sink. One perk of the desolate office environment: I can enjoy my alien-looking—but delicious and Omega-3 rich—chia-kombucha drink free of controversy. Fellow kombucha supporters, I implore you to vote in the 2011 Veggie Awards and show the world that it is more than just a vinegary soda! So much more. 

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