A Kitchen Sink Salad

The Chef: Anna and Valencia Whole Foods

The Menu: Pesto pasta with sun-dried tomatoes atop a salad of corn, carrots, fava beans, hummus, dried cranberries, cherry tomatoes, chickpeas, and some other stuff I can't remember.

The Dish: I wasn't really hungry when lunchtime rolled around today, so I figured I might as well try to get some greens in there. Sure, pesto pasta isn't necessarily the "green" I went to the store with the intention of buying, but at least I got some of the leafy stuff in, right? My stomach was mostly filled with taro fries that we taste tested earlier in the day, and just so happens to be one of the seven delicious, taro-based recipes in our July+August feature. Want to get your hands on a copy before it hits store shelves? Order a subscription today!

Whole Foods Halloween

The Chef: Anna and Valencia Whole Foods

The Menu: A salad of carrots, tomatoes, beets, sweet corn, peas, fava beans, and hummus, topped with Bragg's Liquid Aminos and balsamic vinegar

The Dish: After a decadent Halloween weekend in Vegas, I arrived home last night with some extra money in my pocket (craps! sports betting! more craps!) and a stomach full of junk food. Needless to say, I was in need of a clean, whole-foods meal to get myself back to healthy—well, until tonight, when I'll be stuffing my face with Halloween candy! Print out our handy guide to vegan Halloween candy to make sure the goodies you're giving (and getting!) are cruelty-free and ready for noshing. Happy Halloween to all!

Soup and Salad

The Chef: Anna and Noe Valley Whole Foods Market

The Menu: Homemade butternut squash soup and salad topped with fava beans, carrots, cherry tomatoes, red bell peppers, water chestnuts, and balsamic vinaigrette

The Dish: You know what's great when autumn showers descend upon Monday like VN staffers on a birthday cake? Soup, that's what. This tasty bowl of butternut-y goodness is blended up with some local apples that were freshly picked by my roommate yesterday—I was watching the Raiders beat the Texans while she was out, so I was only able to be present for the eating, as opposed to picking, portion of the meal. I'm very excited, however, to be present for the VegNews Book Bash with Spork Foods taking place at the VNHQ October 21. Want to join us for Champagne, hors d'oeuvres, a cinnamon bun bar, and more? Buy your ticket today!

Spring Rolls and Salad

The Chefs: Elizabeth and Valencia Whole Foods

The Menu: A pretty standard sampling of veggie-filled spring rolls and spinach salad with cherry tomatoes, fava beans, grated carrots, and hummus.

The Goods: Though the weather outside is dreary and bleary, I opted for this combination of mostly raw delights from our trusty corner deli for lunch today. Perhaps the recent infusions of bread, chocolate, and pumpkin pie had something to do with my desire for fresh veggies, but it's hard to say for sure. One thing of which I am completely, 100-percent, totally, and unflappably certain is that days like today make me even more excited about our Vegan Yoga Retreat to Mexico. I can't wait to stretch out on the beach in November!

Of Spring Rolls and Salads

The Chefs: Elizabeth and Valencia Whole Foods

The Menu: A big ol' spinach salad with marinated fava beans, grated carrots, cherry tomatoes, and a huge dollop of hummus, paired with the trusty spring rolls and their delicious dipping sauce.

The Goods: Hello, greens! Really, is there anything better than a huge plate covered in veggies? I say no! Well, maybe a year's supply of Coconut Bliss ice cream, or a Vegan Treats dessert party. Or if you were really dreaming big, a totally vegan cruise! Since nobody likes a taunter, turn these dreams into reality by voting in the 2011 Veggie Awards, which will automatically enter you to win each of those dreamy prizes. Speaking of fantasy, let's talk about lying on patch of hot sand as the summer simmers on—a topic I happen to discuss in my post that's up on Crazy Sexy Life today. Happy dreamy reading!

Salad and Pizza

The Chef: Anna, Rossini's Gourmet, and Valencia Whole Foods

The Menu: A vegan cheese pizza topped with roasted red peppers, marinated artichoke hearts, and vegan Italian sausage, plus a salad topped with cherry tomatoes, avocado, fava beans, green peas, corn, sunflower seeds, and carrots.

The Goods: Managing Editor Elizabeth, Associate Editor Jennifer, and I were left to our own devices for lunch today, and not to toot our own horns or anything, but I think we did just fine. It is well documented that we are salad, pizza, and Valencia Whole Foods lovers, and with this meal we were able to combine the three. Think this spread looks like too much for three people? Well, then you probably haven't met us. A pizza- and salad-filled weekend to all and to all a good slice.