Salad, Scrambled Tofu, and Black Beans

The Chef: Anna and Herbivore

The Menu: A homemade spinach salad with carrots, zucchini, sweet potato, and balsamic vinaigrette with Herbivore's southwestern scrambled tofu, black beans, and guacamole.

The Goods: I am currently participating in a certain VN cover star's 21-day cleanse (I think it's safe to say we're obsessed), so taking a gluten-free trip to Herbivore was a different experience. I ordered the southwestern tofu scramble but shied away from the delectable blueberry cornbread and skillet potatoes in order to stay on the detox track (not easy, mind you). After my half plate's worth of salad I couldn't even eat a third of my Herbivore grub, so I will save it for a rainy day (and by "rainy day" I mean "about three o'clock this afternoon"). Hopefully the next 18 days will fly by—then I can grab some vegan peanut butter cups from the VegNews Valentine's Store, which just opened this week!

Polenta Rancheros

The Chef: Liz and Boogaloos

The Menu: A side of grilled polenta squares with salsa ranchero and cabbage salad paired with a plate of whole-wheat toast.

The Goods: I'm a big fan of pairing two substantial sides into one satisfying meal, and these two small plates definitely hit the spot. I'm also a big fan of enjoying breakfast for lunch (or brunch, as the kids call it), so basically this was the perfect midday meal. If enjoying a hearty vegan brunch at a local vegan-friendly diner isn't an option for you, might I recommend eating breakfast leftovers for lunch? Trust me, tofu scrambles do taste just as good four hours later—especially if served with crunchy toast and spicy salsa.

Stacked Veggie Salad

The Chef: Liz and Valencia Whole Foods

The Menu: A fully-stacked salad of mixed greens, peas, shredded carrot, sauteed veggies, cucumber, and chickpeas topped with a dollop of garlicky hummus.

The Goods: As a rule, I don't like eating meals served buffet-style, but all bets are off if there is a well-stocked salad bar in sight. Whether overpaying for a crisp kale salad at my neighborhood Whole Foods or making due with the cheaper but less awesome selection at my local Safeway, I love that salad bars let me do the deciding—like choose-your-own-adventure novels, except with vegan food. At Valencia Whole Foods the offerings adhere to the Goldilocks Principle: they are just right. From fresh salad bar basics to a vegan-friendly, build-your-own falafel bar, it never fails to satisfy. Additionally, VWF have a great selection of vegan desserts, which I unfortunately forgot to peruse. Lucky for me, we call baking an Apple Pecan Flip in the middle of the workday "recipe testing" here at the VNHQ.

Veggie Soup, Tortilla Triangles

The Chef: Liz

The Menu: A bowl of Progresso Garden Vegetable soup paired with homemade baked whole-wheat tortilla chips.

The Goods: When I'm in a hurry, my favorite simple snack or side is a batch of homemade tortilla chips. Just throw a lightly oiled whole-wheat tortilla in the oven for five minutes and voila: you have the perfect dipping instrument for soups, salsas, and sauces. However, it's now 3:30, lunch is but a distant memory, and I'm left with one question: Where are the Cinnamon Cookies? Oh, that's right, we ate them all. My afternoon cup of coffee is not going to be happy about this.

Vegetarian Noodle Soup

The Chef: Liz and Sunflower Restaurant

The Menu: A satisfying bowl of vegetarian noodle soup filled with mushroom, cauliflower, snap peas, broccoli, red peppers, carrot, celery, tofu, and rice noodles paired with a small order of brown rice—all of which I covered in a generous amount of soy sauce. And washed down with a Diet Coke.

The Goods: I live right across the street from Sunflower, so you could say that I'm somewhat familiar with its vegetarian noodle soup, in that I eat it all the time. On top of being a totally tasty way to warm up a very chilly Friday afternoon, this delicious meal—which, due to generous serving sizes, is easily two meals in one—was a mere $7. Does that mean I'll have some extra cash to throw at the East Bay Vegan Bakesale this weekend? You bet it does.

Tomato Soup, Toasted Bread

The Chef: Liz

The Menu: A bowl of Dr. McDougall's Chunky Tomato Soup and two slices of crispy, toasted whole-wheat bread, cut into triangles—the optimal shape for soup-dipping. I added some minced garlic and half of one fresh tomato to my soup to give is an extra kick of flavor.

The Goods: Cloudy, chilly autumn weather has finally come to San Francisco, and in honor of our overcast skies, I whipped up a bowl of warming tomato soup. If there's anything more comforting or fun than double-dipping fluffy bread into soup, I don't want to hear about it. Now that lunch is over—it's been a whole 20 minutes—it's time to think about dinner. When you spend your workday editing recipes and writing about food, it's inevitable that you'll come across a must-try recipe or two, or 13,000. So, tonight's meal might just have to be the Vegan Laksa Soup currently featured on VegNews.com. I swear I had no hand in selecting it, I'm just a shameless promoter of soup by nature.

Veggie Sandwich

The Chef: Liz

The Menu: A toasted veggie sandwich layered with silky, homemade sweet potato hummus and three slices of tomato between two slices of crispy toasted whole-wheat bread.

The Goods: I love making homemade hummus with my Vita-Mix, as I can ditch the oil and prepare creative flavors all my own—sorry, roasted garlic variety, but you're total boresville. This satisfying sandwich pairs perfectly with my two afternoon snacks: carrot sticks and grapefruit wedges. Okay, not eaten at the same time, because that sounds awful. After a day spent noshing sweet potatoes and carrots, I may just round out my beta-carotene themed day with a plate of hearty Creamy Harvest Pasta served with a rich, veggie-filled sauce. If tomorrow wasn't Friday, I'd definitely call today the best day ever.

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!

PB&J Thursday

The Chef: Liz

The Menu: A classic peanut butter and jam sandwich on whole-wheat bread.

The Goods: To clarify, I didn't eat three-fourths of a sandwich for lunch. No, I had in fact already begun eating my sandwich when I remembered I needed to document my meal. This truly stacked sandwich will fuel me for a few hours, until mid-afternoon snack time, when a bag of fresh, crunchy carrots will tide me over until dinner. Before dinner, however, I'll be sipping on Sake Pomegranate Lemonade martinis at SF Vegan Drinks! If you live in the Bay Area, be sure to join us for a drink or two or 12 tonight at Martuni's, the perfect place to celebrate cocktail hour.

Tortilla Soup, Kale Salad

The Chef: Liz

The Menu: A spicy, zesty bowl of Dr. McDougall's Tortilla Soup complete with baked tortilla chips, corn, brown rice, garlic, pinto beans, and carrots served alongside a fresh kale salad.

The Goods: Nothing perks up an overcast, foggy San Francisco day more than a classic soup-and-salad combo. Today's pairing was especially satisfying, as it included my favorite leafy green: kale! Usually I prefer my kale dressed with a mixture or Braggs Amino Acids and nutritional yeast, but with none on-hand I improvised with reduced-sodium soy sauce and black pepper, which seemed to do the trick.

PB&J, Crunchy Carrots

The Chef: Liz

The Menu: Liz's favorite school-lunch standard, a fluffy PB&J made with whole-wheat bread, all-natural peanut butter, and homemade plum jam. With protein, carbs, and natural sugars all accounted for, Liz balanced out her meal with a serving of crunchy carrot sticks.

The Goods: It's a short week here at the VNHQ, but after our sunny holiday weekends, we're refreshed and ready for the days ahead. If you didn't get to enjoy the long weekend, or just already miss the numbered days of summer, sign up for a warm-weather getaway with VegNews! That's right, we've just announced two more VegNews Vacations for 2011! First, embark on a fantastic adventure with our Exotic Getaway to Laos in May, and then explore vegan-friendly Thai eats with a Food Lover's Tour to Thailand in September. Reserve your spot now, as spaces will go fast!

Peanut Butter & Jam

The Chef: Liz

The Menu: A classic lunch combo including a PB&J made with whole-wheat bread, peanut butter, and homemade plum jam paired alongside a serving of crunchy carrot sticks and a ripe, red apple.

The Goods: Thanks to VN volunteer extraordinaire Frankie McGee, my favorite childhood sandwich got an all-natural upgrade with homemade plum jam. In addition to gifting the VN staff with this PB&J-approved plum jam, Frankie regularly brings in homemade jellies, jams, veggie spreads, preserves, pickles, bread, and desserts—vegan chocolate mousse with amaretto, anyone? Because yes, Frankie kindly whips up all of those tasty treats for the VN staff. I enjoyed my satisfying sandwich al fresco today, and finished off my midday meal with a refreshing ice tea from Java Beach.

Sumptuous Stir-Fry

The Chef: Colleen

The Menu: An Asian-inspiried spread of fluffy basmati rice and veggie stir fry, including wok-fried broccoli, cashews, mushrooms, carrot, and spinach.

The Goods: Colleen's scrumptious stir-fry was exactly the healthy fare we needed to prepare us for a fabulous Thursday night of indulgence at SF Vegan Drinks. We're pumped to throw back a few fruity martinis, nosh on a veggie dog or two, and mingle with fellow awesome San Francisco vegans. We're also looking forward to this month's summer-themed drink special, mixing hints blueberry, cranberry, blackberry, and raspberry, which the all-star bartenders at Martuni's have concocted especially for the event. Be there, or be

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.

Beach-friendly Burritos

The Chef: Colleen and Joseph

The Menu: A sunny spread of crisp salad featuring romaine, cherry tomatoes, avocado, carrot, and garbanzo beans tossed in a fresh lemon vinaigrette courtesy of Colleen. Joseph complemented our sweet salad with a savory rice salad of short-grain brown rice, marinara, and seasonings, and baked Evol Tofu & Spinach burritos added some protein to our otherwise balanced meal.

The Goods: This light, refreshing lunch was the perfect fare for our al fresco lunch. Yes, summer has finally come to San Francisco, and while the rest of the country beckons for the chill of autumn air, we're ready for sunshine at the beach. We're thrilled to hear that the SF forecast predicts sunny skies through the end of the week, which also just so happens to be our last week of voting for the 2010 Veggie Awards. If you haven't submitted your choices for this year's very best vegan people, products, and places, get a move on! With a little more than one week left, the polls are close, and every vote helps your top picks push past the competition. If you've already entered your winners, encourage your friends to stuff the ballot box with their favorites as well.

Chef Chloe Coscarelli!

The Chef: Chef Chloe Coscarelli

The Menu: A mind-blowing meal by award-winning vegan Chef Chloe Coscarelli! Chloe served up a delightful spread, with a main course of perfect panini, including garlic white bean spread, avocado, balsamic grilled eggplant, red onion, fresh basil, and spices pressed between crunchy slices of toasty bread. Along with stacked sandwiches, Chloe served refreshing, tangy lemonade, cheesy rotelle pasta mixed with fresh peas, sweetened strawberries in an expertly carved watermelon—in the shape of an adorable narwhal—and a crunchy, light salad of mixed greens with avocado, onion, and cherry tomatoes.

The Goods: If you think Chloe couldn't possibly top this all-star spread you obviously don't know Chloe. After enjoying our hearty, perfectly summer-themed lunch, Chloe served us the tastiest, most decadent dessert we've ever had. Yes, this three-layer chocolate cake, housing three, yes three, layers of fluffy, silky white icing, was indeed topped with powdered sugar-dusted ripe raspberries. And no, there is no way that words can actually capture how tasty this rich wonder was, but we think this picture does it semi-justice. We're so grateful to Chloe and her lovely mother Shelley Coscarelli for driving up from Los Angeles to prepare us a completely incredible meal, which we will probably never stop talking about. It was such a pleasure to have Chloe prepare us another splendid meal and spend her afternoon with the VN crew, and we can't wait to see her again! We already knew that Chloe had overwhelming cooking chops—she did win Food Network's Cupcake Wars, of course—but getting to hang out with this bright, lovely lady was the perfect end to another wonderful week.

Visit VN's Facebook page for more fabulous photos from Chef Chloe's visit to the VNHQ!

Semi Pad Thai

The Chef: Gabrielle

The Menu: A lovely, VN kitchen take on pad thai sans the peanuts, with rice noodles, tofu, and spinach marinated in a lovely, tangy sauce of lemongrass, garlic, onion, ginger, lime juice, and Braggs Liquid Aminos.

The Goods: Today, Ms. Gabrielle turned out her first meal in the VN kitchen, and lets just say we're pretty darn happy she did. As ardent fans of all things noodles, we were pretty much in heaven with this flavorful, gluten-free feast. In addition to preparing her first lunch at the VNHQ, Gabrielle also posted her first Press Pass entry today! Read all about her adventures touristing the city, and find out which doughnut shop she recommends you check out, asap. Today's balanced meal was exactly what we needed on this chilly Thursday, but we're hoping for brighter skies tomorrow when award-winning vegan chef Chloe Coscarelli stops by the VNHQ to generously cater us a homemade meal. We're totally thrilled to catch up with Chloe and her equally fantastic mom, Shelley. That is, assuming we don't die of anticipation before lunch. We'll work on that.

Cheesy Quesadillas!

The Chef: Elizabeth

The Menu: A phenomenal South-of-the-border spread including homemade tofu cheese quesadillas with a savory side of flavorful basmati rice topped with seasoned black beans and slices of fresh avocado. Elizabeth balanced our hearty lunch with a light, crisp mixed greens salad including mushroom, avocado, bell pepper, and tomato.

The Goods: Summer is here! Okay, admittedly, it's been summer for quite some time, but our generally cloudy City by the Bay has recently experienced an unusually sunny spurt of weather, and we're not complaining about it. We absolutely love dining al fresco, so soaking up some rays while noshing on tasty quesadillas pretty much made our day. In fact, if you need us, we'll be working from the beach for the rest of the afternoon. And by working, we mean working on our tans.

Spaghetti & Salad

The Chef: Brooke

The Menu: A molto bene batch of spicy spaghetti made with whole-wheat spaghetti, olive oil, Daiya, and Organicville's Portabella Pasta Sauce. Brooke complemented this pleasing pasta dish with a crunchy, simple side salad of romaine, cherry tomatoes, avocado, and chickpeas.

The Goods: In addition to enjoying a fabulous meal, today's lunch hour at the VNHQ was made extra special by a visit from the adorably awesome Jenny and Heather Goldberg of Spork Foods. We're pretty much obsessed with these ladies and everything they do—from tasty, themed cooking classes to professional vegan catering, Spork Foods does stylish, compassionate cuisine like no one else. These gals have a ton of new stuff happening this fall, and we can't wait to share all the juicy details—but for now, if you need us, we'll just be begging them to relocate to San Francisco.

Celebratory Ike's Sandwiches

The Chef: Ike's Place

The Menu: Seriously satisfying, fully-stacked vegan sandwiches from Ike's Place, including one Green Goblin, one Meatless Mike, and a whopping three Brutus' (pictured above).

The Goods: WE LOVE IKE'S! These sandwiches are, hands down, the best in the city—nay, the world. You may be wondering why we differed from our daily, office-made lunch today, and the answer is simple: we're celebrating! This morning, VN Publishers Joseph Connelly and Colleen Holland made a monumental step for VN's future by signing a lease for a new space in San Francisco's Mission District! We're totally pumped to relocate the VNHQ to a happening new neighborhood nudging every great vegan and vegan-friendly restaurant in the city. We won't relocate right away—you know we're going to thoroughly beautify the space first. Once we're all moved in we'll definitely share pictures—yes, it will not be unlike how your friends gush about their new babies, or how your aunt gushes about her cats. We're just that excited.