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Good for You, GOOD Magazine!

Good for You, GOOD Magazine!

Good for You, GOOD Magazine!

Every month, the folks over at GOOD magazine embark on The GOOD 30-Day Challenge, “a monthly attempt to live better.” While I was impressed by recent challenges such as giving up soap and shampoo or not driving as much, I was literally dancing in my desk chair when I heard GOOD had pledged to go vegetarian—or at least to eat less meat—for the month of June.

So beginning June 1st, motivated by environmental, animal-rights, and health arguments for plant-based eating, GOOD staffers traded in their burgers for Portabellas, released a pledge video voicing their commitment, and invited the GOOD community at large to join them. In his open invitation, GOOD’s senior editor Cord Jefferson offered this mantra to his readers: “Now repeat after me: ‘I am stronger than bacon.'” Some staffers who were already vegetarian, like Jefferson, a vegetarian of seven years, challenged themselves to go vegan.

All month long GOOD readers have been Tweeting their favorite veg lunches, books, recipes, and tips using the hash tag #30DaysofGOOD. It’s not too late to join the conversation. Plus, you can read Jefferson’s mid-moth update.

What’s more? Even after June is long gone, the veg legacy will live on at the GOOD headquarters. Every Tuesday and Thursday in 2011, the GOOD team is cooking and sharing a seasonal soup or salad that’s 100%—you guessed it—vegetarian.

I was so tickled by the news that I wanted to offer them a little wind at their sail. In that spirit, I put together a list of some of my personal favorite lunch-worthy soups and salads in the Vegetarian Times collection. These recipes aren’t just good-tasting and good-looking, but they’re oh-so-good-for you-too. Here’s hoping this list will help make lunchtime at the GOOD office a little tastier, and the challenge a little less challenging!

10 Editor’s Fave Soups & Stews:

Vegan "Chicken" Noodle Soup

Ultimate Vegan Chili

Curried Red Lentil Soup with Lemon

Carrot, Wakame, and Kale Stew

Creamy Cauliflower Soup

Cuban Black Bean and Potato Soup

Easy Blender Gazpacho

Pasta e Fagioli (Pasta and Bean Soup)

Buckwheat Black Bean Soup

Gaeng Khae (Spicy Thai Vegetable Soup)

Hearty Irish Stew

Click here for more great soups & stews!

10 Editor’s Fave Salads:

Southwestern Salad with Avocado-Lime Dressing

Lunch Box Favorite Salad

Chickpea, Artichoke Heart, and Tomato Salad with Arugula

Marinated Cauliflower Salad

Raw Kale Salad with Root Vegetables

Broccoli Slaw Salad with Five-Spice Tofu

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

Szechuan Black-Eyed Pea Salad

Purple Cabbage Salad with Edamame, Golden Raisins, and Smoked Almonds

Greek Lentil Salad

Click here for more great salads!

—Jolia Sidona Allen, Vegetarian Times Online Managing Editor

Comments on this Blog

In your September issue you have a recipe for Caramelized Onion and Savory Cabbage Chowder with Thyme. My daughter and I decided to try it, I did the the prepping and she put it together following the recipe very carefully . The end result was the worst tasting dish we have ever had. All we could taste was vinegar. We tried doctoring it up with vegetables, herbs and seasoning. It ended up in the trash. I have been cooking for 50 years and am considered a very good cook by my family and friends. I was right with my daughter as she prepared this and know she followed it to the tee. Is is possible something was left out of this recipe? Or is there some other explanation? We have used your recipes in the past and have never had this experience. A response would be appreciated. Thank you. Edie Connecticut.

I also have been following GOOD's 30-day challenge for a while. The "Go Veggie" challenge was the best so far from my point of view. It may convert many non-vegetarians. Well done GOOD guys. Greetings from

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