Kale Salad and a Burrito

The Chef: Gabrielle

The Menu: Delicious sesame-scented kale and arame salad complimented by an Evol Spinach & Tofu Burrito.

The Goods: You may have noticed that we're kind of nuts for Evol Burritos! While I had grand plans to bring in a serving of the delicious gazpacho I was planning to make from the gorgeous heirloom tomatoes and peppers I scored at the Farmers' Market this past weekend, a plumbing incident in my kitchen meant that the roommate and I were stuck with salad and toast for dinner. Luckily, the salad was my favorite (kale), and even more fortuitously, Evol Burritos have been staking out prime real estate in the VegNews freezer for a while now. The whole thing was doused in Sriracha post-picture.

Rice, Beans, and Burrito

The Chef: Brooke

The Menu: A hearty serving of grains and kidney beans and an evol fajita burrito stuffed with sauteed peppers and onions, Spanish-style rice, black beans, and tomato and corn salsa, all wrapped up in a whole-wheat tortilla. Amazing.

The Goods: Here's the thing: I woke up at 8:20 this morning and made it to work by 9:06. This sadly left me without my favorite meal of the day: breakfast. Naturally, by 12:30 pm I was STARVING. Enter short-grain brown rice, kidney beans, and burrito. The combination of the beans and rice filled me up, but just to compensate for missing my beloved cereal and soymilk, I treated myself to the savory, delicious burrito, courtesy of one of our favorite burrito suppliers, evol. Luckily our offices are seconds away from the beach, making it easy to tell myself: walk it off.

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.

Tofu & Spinach Burritos

The Chef: Lyndsay

The Menu: Mouthwatering Tofu & Spinach Evol burritos filled with potatoes, black beans, tofu, spinach, and tomato salsa wrapped in a doughy whole-wheat tortilla. Lyndsay paired these easy-to-microwave wonders with a helping of homemade guacamole and a simple side salad of romaine, spinach, and carrot.

The Goods: We're big fans of Evol eats, from its tasty wraps to big-time burritos, this no-fuss, no-muss line of products hits the mark for any occasion. While we've never met a burrito we didn't like, but, we have a sneaking suspicion that these burritos, made with 80-percent organic ingredients, are as good for your body as they are tasty for your tummy. Sorry if we're not making complete sense here: That's the burrito coma talking.