Vegan Quesadillas

The Chef: Abigail

The Menu: Some insanely delicious Mexican food. Really, look at how lovely that plate is! So, inside a few whole-wheat tortillas, Abigail melted Teese and Dr. Praeger's California Veggie Burgers. She also whipped up some highly yummy Spanish rice, black and pinto beans with cashews, and a fresh avocado salsa with red bell pepper. This was a highly satisfying lunch, it's just only a shame that we had to ruin such a pretty presentation by eating it!

The Goods: What's the only way to follow up a meal as lovely as this? Why SF Vegan Drinks, of course! If you are in San Francisco and don't come by, we will definitely take it personally and cry into our $5 Peach Melba Martinis all night. (Yes, that's the drink special we'll be enjoying this fine evening.)

Daiya-dillas

The Chef: Elizabeth

The Menu: Spanish rice, fresh pico de gallo, and a sort of improvised calabacitas with a potato medley, squash, and onions. Oh, and then there were the Daiya-dillas. Yes, we've been obsessed with Daiya since way back in March when we fell in love at Expo West, and have basically been putting it on everything possible. Today's incarnation was pretty straightforward, but in case you're wondering about the best way to get a room full of vegans excited, it's quesadillas. No question.

The Goods: Today we also enjoyed the company of VegWeb Webmistress Laura Beck, VN columnist Jesse Miner, and Jesse's cousin Jack, an awesome vegan who is going into his freshman year of high school in a couple weeks. Jesse and Jack have been eating their way through SF, with stops at Farm Sanctuary up in Orland, and, of course, Millennium and Maggie Mudd here in the city. Jesse was kind enough to bring us some lovely brownies, which we ravenously devoured. Um, kind of like every food item that comes into this office. We're just saying.