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 vegetarianor at least to eat less meatfor 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, GOODs 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. Its not too late to join the conversation. Plus, you can read Jeffersons mid-moth update.
Whats 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 thats 100%you guessed itvegetarian.
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 arent just good-tasting and good-looking, but theyre oh-so-good-for you-too. Heres hoping this list will help make lunchtime at the GOOD office a little tastier, and the challenge a little less challenging!
10 Editors Fave Soups & Stews:
Vegan "Chicken" Noodle Soup
Ultimate Vegan Chili
Curried Red Lentil Soup with Lemon
Carrot, Wakame, and Kale Stew
Creamy Cauliflower Soup
Buckwheat Black Bean Soup
Lunch Box Favorite Salad
All-You-Can-Eat Salad with Lemon-Basil Vinaigrette
Szechuan Black-Eyed Pea Salad
Jolia Sidona Allen, Vegetarian Times Online Managing Editor