We Be Lovin' Sushi

The Chef: Lyndsay and We Be Sushi

The Menu: A sushi feast, including seaweed and spinach salads, inari, avocado and cucumber rolls, shiitake mushroom rolls, eggplant rolls, and delicious veggie tempura rolls to top it off.

The Goods: Yes, this may seem like a lot of food, but it was shared between Editorial Assistant Gabrielle Pope and myself. Plus, it was super cheap, which always wins me over. We Be Sushi actually has two locations on Valencia Street, and this was our first time at the second location, and we found it to be more veg-friendly, and it was just downright cute inside. We at the VNHQ are back from a wonderful four-day weekend due to the holiday, and we're getting ready for one of the busiest months of the year—December! One of the many things happening is our 2011 Vegan Wedding Application deadline this coming Wednesday. If you've had a vegan wedding this past year, be sure to apply before it's too late!

Vietnamese Vermicelli

The Chef: Brooke and Sunflower Restaurant

The Menu: Vegetarian Vietnamese Vermicelli. Also known as Bun Xao Chay, this noodly dish is filled with tofu, mushrooms, bean sprouts, celery, and red-leaves salad. Amazing!

The Goods: Ah, the Mission and its endless possibilities for eats. Our lunch hours are literally inundated with options. I kid you not when I say I spent the better part of 40 minutes walking up and down Valencia, checking out restaurants, reading the posted menus, and creepily trying to peek at what people had ordered. But, always a creature of habit, I went back to my favorite Vietnamese place in the city and ordered what I always do, this generous serving of noodles that will be both my lunch and my dinner. If you're like me and can never make a decision, you might be having trouble planning Halloween. Resist the stand-by cat costume and check out VN's Halloween Newsletter, which will help you with all your cruelty-free All Hallow's Eve needs.

Hearty Kale Salad

The Chef: Elizabeth

The Menu: A huge, delicious kale salad with a tangy lemon vinaigrette, chopped onions, halved cherry tomatoes, avocado, cucumber and grilled soy chicken.

The Goods: If there's one food I love in this world, it's kale salad. I could eat it every single day for the rest of my life, and, in fact, probably will if I'm lucky! There's just something so wonderfully hearty and healthy about a huge bunch of greens tossed in a yummy dressing with enormous chunks of avocado and a few other add-ins. I scored this particularly satisfying version from Herbivore, which is literally located around the corner from VN's new office. I've been going to the Valencia location since I was a teenager, and, as soon as I found out where the new office would be, planned to have my first blog day lunch there. Success! We hope to have as much success seeing you all at SF Vegan Drinks tomorrow night!