Kimchi Quesadilla and Kale Salad

The Chefs: Hilary and Associate Editor Jennifer Chen

The Menu: Quesadillas made with Galaxy Foods Vegan Mexican-Style Shreds and Wildbrine's miso-horseradish kimchi and fresh organic kale with lemon, olive oil, avocado, and dill-garlic sauerkraut. 

The Goods: Having just completed our May+June cover, the VN staff almost remembers what it feels like to be sane. Between the eatstravaganza of Expo West and the hubbub of wrapping up our late-spring issue, I had almost forgotten the joy of making one's own lunch instead of scarfing whatever was fast, pre-made, and readily available. Associate Editor Jennifer Chen and I got wild by whipping up the above creations with awesome fermented products from Wildbrine, one of our 2012 Best of Show Winners. And now that some of the stress has melted away, I look forward to celebrating at a vegan-friendly bar—happy hour is just around the corner.