Spicy Wraps, Crunchy Salad

The Chef: Lyndsay

The Menu: Halved mixed vegetable Roti Rolls filled with potato, carrot, peas and spices made by Sukhi's Gourmet Indian Foods topped with curry sauce and healthy dollops of We Can't Say It's Sour Cream from Wayfare Foods. Lyndsay also whipped up a simple, crunchy side salad of lettuce, collard greens, mustard greens, sliced cherry tomatoes, cabbage, and avocado, which we mixed together with perfectly cooked quinoa.

The Goods: Our lovely al fresco lunch was made even brighter by the company of VN's favorite frequent lunchtime guest, Peter Ryan. We all loved Sukhi's super satisfying Roti Rolls and curry sauce, and We Can't Say It's Sour Cream nicely complemented the meal, cooling down our spicy fare. Here at the VNHQ we're big fans of Wayfare Foods, the makers of the to-die-for, all-vegan We Can't Say It's Cheese line. While We Can't Say It's Sour Cream hasn't hit shelves yet, we're pretty positive it will be a similar smash hit with everyone from dairy-free diners to cholesterol-conscious consumers. We're also big fans of today's sunny weather, which we're hoping to see more of. To be more specific, we hope it's sunny tomorrow.

Mac 'n' Three Cheeses

The Chef: Lyndsay

The Menu: Oh, that would be a little macaroni and a ton of cheese! Lyndsay deviated from our regular VN Mac 'n' Cheese recipe and created this delicious dish with a blend of cheddar Teese, Daiya, and We Can't Say It's Cheese. Yes, all three of our favorite vegan cheeses together in one dish. Yes, it was epic. Yes, there was also salad, but you really make friends with vegan mac 'n' cheese.

The Goods: Since today is the first official Meat-Free Monday in San Francisco, we thought we'd have something highly delicious for lunch. This dish totally fit the bill, and we couldn't have celebrated in higher style.

Better than Burgers

The Chef: Lyndsay

The Menu: Delicious meatless burgers! Lyndsay toasted up bread slices, mixed up some patties with Harmony Valley Foods Vegetarian Hamburger Mix, mashed avocado, and served We Can't Say It's Cheese on top. These tasty burgers were just about as satisfying as can be, but Lyndsay didn't stop there. Oh no. A side serving of Amy's new vegan Rice Macaroni and Cheeze and a beautiful green salad made excellent sides.

The Goods: We are thoroughly enjoying the bright, warm sunshine we've been having this week. If we could dine al fresco every day, like we did today, we're pretty sure the world (at least the part that's in close proximity to our staffers) would be a better place.

Vegan Texas Potatoes

The Chef: Liz

The Menu: A casserole full of potatoes and cheeses. Yes, Liz managed to blend two of our favorite foods together in this hearty lunch. Now, when we say "cheeses," what we mean is "more than one cheese." This dish boasted gooey goodness from both Teese and We Can't Say It's Cheese. Are both of those a good idea? Yes. Did we also need a salad to balance out the crazy richness of this dish? Yes. Liz came through with an avocado-studded, cherry-adorned, mixed-greens salad.

The Goods: We're a smaller staff this week as our publishers, Joseph and Colleen, are sailing around the Caribbean on A Taste of Health. Thankfully, we're stocked up on vegan cheeses, so we should be able to make it.

Black Bean Soup

The Chef: Colleen

The Menu: A delicious, savory, slightly spicy black-bean soup, dolloped with vegan sour cream. Colleen is a whiz at making something out of, um, close to nothing, and this soup was a very tasty example. She served cumin-seed-roasted potato wedges and slices of toast slathered with WayFare Food's We Can't Say It's Cheese alongside.

The Goods: And so another week at the VNHQ comes to an end. It's been and awesome and busy week, and we hope everyone has a fantastic weekend!