Cheap, Fast Mexican

The Chef: Colleen and Taqueria Cancun

The Menu: Black beans, Spanish rice, sliced avocado, warm tortillas, chips, and fresh-squeezed carrot juice

The Dish: After a long morning meeting (hurray for the 2012 story lineup!), I ran out of time to prepare lunch. So I hopped over a block to my favorite taqueria, Taqueria Cancun, for a side of rice and beans ($3.50, serves two) and a glass of delicious carrot juice. And voila! A fairly healthy meal in 10 minutes for less than $5. The Mission is full of these hole-in-the-wall eateries where one can eat cheap—and fast. And that comes in very handy on days like today. We've got a lot happening around the VNHQ this week, from our 2012 story meeting to the Veggie Awards (don't forget to vote!) to the launching of our first-ever VegNews Street Team next Monday (street team members are receiving their official Welcome Packs this week). So much to do, so little time. Taqueria Cancun, you saved me!

Simple Salad on a Busy Wednesday

The Chef: Colleen

The Menu: An organic Red Leaf and Butter Lettuce salad with Jasmine rice, Kalamata olives, and red onion

The Dish: It may not be the most gorgeous lunch of my life, but it was simple and delicious. I was in Santa Cruz this past weekend visiting family, and my mom's neighbor's son owns an organic produce farm. We bumped into them at the farmers' market, and they gave us several bunches of kale, Swiss chard, and Red Leaf and Butter lettuce. I couldn't have been more excited (fresh + free organic greens!), and have been eating them all week. Today, I tossed the lettuce with steamed rice, olives, onion, olive oil, and balsamic vinegar—and loved every bite. Today's an exciting day 'round here at VegNews. First, our July+August summer issue ships to subscribers, and inside we announce our 2012 VegNews Vacations (get ready!). Second, it's the deadline for the brand-new VegNews Street Team! Thank you to all the incredible people who have applied so far. And, third, I spent the morning talking all things vegan with DC radio host Kojo Nnamdi (check out what we chatted about here). Have a great night!

Pizza and Quinoa Salad

The Chef: Lyndsay

The Menu: Homemade pizza topped with green pepper, jalapeño, Tofurky sausage,  and Daiya cheese, and a quinoa salad on the side from La Cascada.

The Goods: The VN staff were lucky enough to score a ton of Daiya at Natural Products Expo West last March, and I was fortunate to be able to take a whole 5-pound bag of the mozzarella home. Sadly, this pizza has the last of my supply on top of it, but it's one good pizza. Although, I felt like I needed something a little more. Fortunately, I was already making a quick trip to Rainbow Grocery to purchase some henna hair dye, so I also picked up this delicious-looking salad to pair with my pizza. It was a good choice, I must say. Before I close, I want to remind you guys of the recently announced VegNews Street Team, which I will be managing. We are now accepting applications, and would love to see yours!