Kale-Edamame Salad with Vegan Lemon-Herb Dressing

The Chefs: Rashida and Trader Joe's

The Menu: Kale-edamame salad with lemon-herb dressing, almonds, tomatoes, and dried cranberries, topped with some Garlicky Green Parma.

The Goods: Kale salad seems to be a lunchtime fixture here at VNHQ, so it was only a matter of time before I hopped on the kale-salad train. This one from Trader Joe's was a healthful midday meal that tasted especially delicious covered in a heaping spoonful of Parma. Admittedly, my tummy was rumbling soon after the meal was over, but that may have more to do with my failure to eat breakfast this morning than the salad's level of satisfaction. If you're looking for a satisfying read this afternoon, check out 10 Reasons We Need Dennis Kucinich in Congress!

Lentil Soup

The Chef: Rashida and Trader Joe's

The Menu: Lentil and quinoa soup topped with Garlicky Green Parma.

The Goods: I originally trekked to Trader Joe's to track down some of the famous Cookie Butter with which, thanks to my VegNews colleagues, I'm now completely obsessed. Since unfortunately Cookie Butter on its own doesn't count as lunch, I also grabbed a generous cup of TJ's Lentil Soup with Ancient Grains. This warm soup was the perfect antidote to San Francisco's brisk weather, which has been going strong this week despite deceptively sunny skies. My soup-topper, Garlicky Green Parma, is a mostly raw parmesan substitute that pairs well with just about everything. If you're interested in the raw food movement, check out Associate Publisher Colleen Holland's interview with raw-foods pioneer Victoria Boutenko, who dishes about her decision to bring cooked foods back into her diet.

Surprise! It's Kale!

The Chef: Anna and Trader Joe's

The Menu: A kale salad topped with tomatoes, edamame, slivered almonds, dried cranberries, and some of Dharma's lemon-tahini dressing

The Dish: After a weekend of parties, late-night vegan cheesteaks, and the most decadent brunch I've ever attended (check Press Pass on Thursday to find out more), a kale salad was the only thing I could possibly think of eating. And it's going to be a very short respite from decadent eating. Tomorrow night, the VNHQ will play host to the after-party for the San Francisco premiere of Vegucated, a charming and funny documentary about three New Yorkers who go vegan for six weeks. Post film (and Q&A session!), we'll all be noshing on treats from Obsessive Confection Disorder, So Delicious, Earth Balance, and Honest Tea. While I'm pretty darn excited to taste (OK fine, devour) these treats, for now, I'll stick to the kale. Want to join us tomorrow night? Buy a ticket today!

Jam Sandwich

The Chef: Liz

The Menu: A jam sandwich piled high with homemade plum jelly between two pieces of lightly toasted whole-wheat bread. I paired my sandwich with a cup of Whole Soy Strawberry & Banana soy yogurt, which is unfortunately not pictured—I bought it at a local health food store on my lunch hour!

The Goods: Generally I wouldn't consider toast and jam an acceptable substitute for a sandwich, but with empty cupboards and no peanut butter on hand, I had to make due for the day. It's okay though, because today's a good day, and this evening, after I buy my local grocery store out of house and home, I'm looking forward to curling up with a book good: Animal Camp by Catskill Animal Sanctuary Founder Kathy Stevens. The entire VN staff is currently engrossed with this compassionate read, as its the latest page-turner being discussed over at the VegNews Book Club. Join in the fun by picking up a copy and entering into the conversation today!

Tofu Salad, Garlic Breadsticks

The Chef: Colleen and Elizabeth

The Menu: A splendid, savory salad featuring romaine, mixed greens, shredded carrot, and baked tofu squares marinated in one of Colleen's signature vinaigrette dressings. This simple summer lunch was punctuated with fluffy garlic and herb breadsticks which Elizabeth whipped up with a batch of Trader Joe's pizza dough.

The Goods: It's day three of sunny, warm skies in San Francisco, and we're embracing the fresh weather with light, healthy lunches. Despite the recent spike in temperature, we know it won't be long before SF's classic cool weather returns, which is why several VN staffers are looking forward to coat shopping with Vaute Couture this weekend. Yes, the all-vegan fashion house is taking its cruelty-free threads on the road for a select few California pop-up shows, including two dates in SF. If you haven't made an appointment yet, we definitely recommend you do, because these coats are pretty much the cutest thing you'll ever own. But, no big deal.

Soup & Pan-Asian Sides

The Chef: Joseph

The Menu: A hearty, soul-satisfying seven-bean soup paired with two Asian-cuisine-inspired sides, and a tangy salad rounded out today's lunch. Joseph spent his Sunday night cooking this delicious bean soup from scratch, and boy were we grateful he did. Our savory main was comprised of broccoli, nutritional yeast, and seven different varieties of beans including pinto, kidney, and lima. Trader Joe's supplied the tasty veggie-filled gyoza and edamame, and a rich salad of mixed greens, avocado, carrots, and mushroom finished off our Monday meal.

The Goods: It's a quiet Monday at the VNHQ, as several of our staff members are out of the office for the day. Did they up and leave work for a luxury vacation to India? As far as we know they did not, but come October 2010, they very well might! Interested in coming along on this all-vegan dream vacation? Of course you are! Sign-up today to join VN publishers in our first-ever VegNews Great Adventure to India. The trip is already half sold-out, so reserve your spot today! 

Mashed Potatoes, etc.

The Chef: Liz

The Menu: As you can clearly see, we enjoyed hearty helpings of super-good, super-garlicky mashed potatoes today. Yes, there are other items on the plate, but do any of them really stand out when served next to mashed potatoes? No. OK, to be fair, Liz made a really lovely salad, and attempted a new fusion cuisine that involved making calzones with whole-wheat tortillas instead of pizza dough. She filled the crispy shells with a yummy mixture of marinara, broccoli, and cashews.

The Goods: We are deep in the depths of Trader Joe's Maple Leaf cookies here at the VNHQ, so this savory meal was just the thing to break us out of our sugary routine. Also, it's always a good time for mashed potatoes. Maybe some of us are already looking forward to Thanksgiving!

Totally Trader Joe's

The Chef: (Trader) Joseph

The Menu: A taste of Trader Joe's! We noshed Mildly Spiced Vegetable Burritos, salsa, guacamole, roasted Brussels sprouts, Corn Chip Dippers, and Veggie Chips, all from this morning's run to TJ's and expertly prepared by our own Joseph.

The Goods: The store from which we stock the VN kitchen had a booth at World Veg Festival Weekend, which inspired Joseph to make an all-TJ's lunch today. Check out full details on the festival, including interviews with best-selling authors Rory Freedman and Kathy Freston, on Press Pass soon!

Tofu Stir-fry and Gyoza

The Chef: Abby

The Menu: Cabbage-tofu stir-fry, pan-fried vegetable gyoza, and a simple side salad. While it may not be the most photogenic of one-pot meals, this stir-fry was a light and satisfying way to kick off lunch. Abby created the main course with Napa cabbage, red and green peppers, broccoli, and baked tofu, all cooked in a tangy mustard-maple sauce. Trader Joe's provided the tasty veggie-filled gyoza, and a fresh salad of mixed greens, strawberries, kidney beans, and sunflower seeds finished off the Friday fare.

The Goods: It's a bit of a ghost town here at the VNHQ today, with most of our staff out of the office. While they were dearly missed during our cherished lunchtime banter, an extra-cozy meal was the perfect Friday treat. Now if the sun would just come out in time for the long Labor Day weekend, we'd be set. Today also concludes our two fresh-faced editorial assistants' first week. Congratulations, Sara and Liz!

Rice Noodles, Peanut Sauce, and Pizza

The Chef: Joseph

The Menu: A delicious duo of savory dishes. We thoroughly enjoyed our "appetizer" of Trader Joe's Roasted Vegetable Pizza doused with Daiya cheese, which Joseph served alongside a heaping portion of rice noodles with peanut sauce, green beans, and bell peppers. The noodle dish was based on a recipe from Lorna Sass' Short-Cut Vegan. Were we complaining about our full plates and bellies? Heck no.

The Goods: Sadly not pictured are the yummy cookies Joseph brought in for dessert, which had just about everything cookies could possibly have. Oats? Check. Chocolate chips? Yes. Rice Krispies, walnuts, cinnamon, and shredded coconut? You bet your buns. Speaking of buns, it's possible that some of us had to move slowly and stuffedly away from the feast today.

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!

Back-to-Work Burgers

The Chef: Colleen

The Menu: A quick and hearty lunch of Sunshine Burgers' Falafel Patties, served atop lightly toasted sourdough with tons of fixin's. Frankie's barbecue sauce, gobs of avocado, sliced red onions, and a basil chiffonade made the perfect accouterments for our savory burgers. Are those Trader Joe's Organic Corn Chip Dippers you see alongside? Yes, indeed they are. Do they add the perfect element of crunch to any meal? Yes, indeed they do. Colleen also busted out a delicious, fresh salad with romaine, sliced bell peppers, halved cherry tomatoes, and fresh rosemary.

The Goods: This hearty and tasty meal was the perfect way to welcome everyone back from our adventures in Los Angeles over the weekend, where the majority of the staff attended AR 2009. Coming home to the fog is always a challenge after a weekend in the sunshine—well, OK, at least a weekend where we're pretty sure it's warm outside, even if we spent most of the time in a hotel! Here's hoping everyone's Monday is totally rad.

Pizza Perfecta

The Chef: Charlotte

The Menu: Two totally delicious pizzas! Charlotte busted out two perfect pizza pies with the help of a couple ready-made crusts (herbed and plain) from Trader Joe's. She topped these tasty starting points with kalamata olives, caramelized onions, and sliced mushrooms. A bright side salad of butter lettuce, avocado, and olives made the perfect complement to our perfect pizza.

The Goods: It's Friday! Voting for the Veggie Awards is in full swing! We had pizza! All these things are good. Happy 4th of July to everyone tomorrow!

Trader Joe's Treats

The Chefs: Joseph, Lyndsay, and Trader Joe's

The Menu: Today we were totally tantalized by a ton of treats from Trader Joe's! For the September+October Food Issue, Joseph is hard at work on an installment of "I Can't Believe It's Vegan" featuring the one-stop shop, so for lunch today he brought in some "research." We eagerly munch both the Organic Tofu Veggie Burgers and Vegetable Masala Burgers on whole-wheat buns, which we totally doused in Frankie's signature barbecue sauce and topped with lettuce and sliced red onion. Our chefs tossed some chopped Chicken-less Strips atop a Roasted Vegetable pizza (along with more barbecue sauce, which is a really, really good idea in case anyone was wondering), and we devoured sides of mixed-greens salad and Organic Corn Chip Dippers. Yes, yum.

The Goods: Of course, this isn't everything that bears a vegan label at Trader Joe's, but we can only eat so much at lunch. We did, however, save room for dessert. Oh yes, a tray of sweet treats was ready and waiting for us. It included Vegan Chocolate Chip Cookies, Chocolate-Filled Joe-Joe's, Dark Chocolate-Dipped Pretzels, and a Dark Chocolate bar with Raisins and Pecans. This is totally the kind of research we could spend every day doing!

Amazing Grains 'n' Greens

The Chef: Stacy

The Menu: Grains, greens, and lots of 'em! Stacy, ever the intrepid chef, started out with a simple basmati rice and lentil mixture, to which she added some spinach, black beans, and Dukkah hazelnut and spice mix. The result was a warm, hearty, and satisfying blend, which was perfectly complemented by her stellar salad, a fresh and crisp mixture of greens, grated carrot, avocado, and sunflower seeds. But today was no ordinary one-grain day at the VNHQ. No, today was an "amazing grain" day because Organic Athlete and longtime VN-pal Justin Lucke was in the house, and he did not come empty handed. He brought along his homemade pain Poilâne, a whole-wheat masterpiece that was just as delightful on its own as it was smothered in Earth Balance and Parma.

The Goods: We are getting deep into the design phase of our July+August issue, so we're preparing ourselves for some marathon meetings by loading up on our favorite creativity-fueling snacks like chocolate-covered pretzels and peanut-filled pretzels from our preferred provision provider, Trader Joe's. Notice a theme going on here? Yes, we have a slight tendency towards obsessing with pretzels. Is there anything wrong with that? No, we didn't think so.