Barbecue Sandwiches!

The Chef: Lyndsay

The Menu: Some extra-delicious barbecue sandwiches! Lyndsay toasted up a few big, fluffy buns and smothered them with a mixture of Match Meats Ground Pork, tempeh, and Frankie's Barbecue Sauce. Yes, we flipping love Frankie's sauce, and are totally thrilled that you can get the recipe for it in our current issue! Oh, also, we had salad and fries. They were good, but not barbecue-sandwich-level good.

The Goods: Today we had the pleasure of dining with a charming guest, Kathryn. Lo and behold, in the course of conversation, it came up that tomorrow is her birthday. We ate ice cream and whoopie pies as appropriate, but the crazy thing is that tomorrow is also the birthday of our very own Joseph Connelly! Whoa! Stay tuned for the full report on our surprise, off-campus celebration lunch!

The World's Saddest Burritos

The Chef: El Burrito Express

The Menu: Perfect Friday fare: black-bean burritos with whole-wheat tortillas, chips, and extra fresh guacamole.

The Goods: Why, you might ask, are these the world's saddest burritos, if they were so delicious? Well, they marked the last official lunch of Kailey and Charlotte as editorial assistants, and in order to deal with our sadness (and the surprise high-80's temperature today!), we had to drown our sorrows in burritos and ice cream. Thankfully, our freezer was packed with pints of Purely Decadent Coconut Milk Ice Cream—Vanilla Bean and Chocolate were big hits—and we made it through lunch without totally losing it. On a much happier note, we have a new winner to announce! Congratulations to Vegan Epicurean, whose response was chosen by our trusty random number generator, despite her anti-karaoke stance. VE, send us an email with your name and address, and the calendar is all yours! Now, for the final Go Vegan! 2010 Calendar, answer us this question in the comments: who is the person you most want to go vegan?

Quinoa and Cake

The Chef: Lyndsay

The Menu: A delicious and nutritious blend of quinoas, both red and regular, topped with Punjab Eggplant (thanks, Trader Joe's!) and tofu. A mixed-greens side salad with sliced red onions, avocado, and a light sprinkling of Daiya finished off the plates.

The Goods: As you may have already read on Press Pass, we had a little something special for dessert today, namely a yummy Almond Milk Chocolate Cake from local confectionery Violet Sweet Shoppe. Um, how can you not eat something this adorable?
We served slices of this behemoth à la mode with scoops of Coconut and Mocha Almond Fudge Purely Decadent with Coconut Milk. Sometimes, when it's Monday you need a little something sweet! To share the sugar, um, figuratively, we have a totally sweet deal! All this week, we'll be giving away Sarah Kramer's latest work, her 2010 Go Vegan! Calendar. Just leave us a comment with your favorite cake-and-ice-cream flavor combination, and we'll pick one winner each day. Go! Comment! Win!