Vegan Cheesesteak and French Fries

The Chef: Anna and Jay's Cheesesteak

The Menu: A seitan, tomato, and pepper cheesesteak with vegan mayo, grilled onions and lettuce. Oh, you think I forgot the fries? Think again, pal.

The Goods: This morning I woke up craving a huge, yummy sandwich. (Wait. That happens every morning.) Fortunately for us here at VNHQ, the Mission has myriad options for our sandwich-loving stomachs. Jay's stuffed-to-the-brim vessels of vegan victuals are the perfect choice for busy Thursdays (and manic Mondays, and terrific Tuesdays...). Perhaps my sandwich isn't as healthy as some of my coworkers' lunches, and won't protect from winter colds like mushrooms, but it's pretty darn delicious.

Mission Burger and Super Salad

The Chefs: Abby, Laura, and Mission Burger

The Menu: Um, some of the biggest, most awesome veggie burgers we've ever had. Laura was kind enough to bring us all these fantastic treats from her neighborhood. The burgers themselves are an incredibly yummy mix of mushrooms, soy beans, sweet potatoes, and other bits and bobs, served on delicious bread with a wasabi aioli and avocado. Did she also bring crispy, salty fries? Yes, yes she did. Abby, representing the Vegan Yum Yum recipe quotient for today, made a gorgeous salad complete with Swiss chard, grated carrots, red quinoa, and the Smoky Miso Tofu and Sweet Miso Dressing from the book.

The Goods: We have a new winner! Congratulations to Lorena from yesterday's comments. Lorena, send us an email and we'll send your copy right out! For today's copy, we're going back to our roots. Well, kinda. Since Vegan Yum Yum was a blog before it was a book, and, you know, this here is a blog, tell us in the comments your (non-Café VegNews, of course) favorite blog.

Delicious Debut

The Chef: Stacy

The Menu: An absolutely to-die-for spread of barbecue-sauce-smothered faux ribs, courtesy of Frankie's Falsies. Heated to perfection, these meat-ish treats were served with a huge, beautiful salad of mixed greens, cherry tomatoes, avocado, and crushed pecans straight from the holiday kitchen exploits of Stacy's mother. Finally, steak-cut french fries and sweet-potato fries, which were superbly seasoned completed the plate.

The Goods: That's right—that's a never-before-seen name gracing the chef category! Today we enthusiastically welcomed Ms. Stacy, our editorial assistant, into the club of cooks with her debut in the VNHQ kitchen. It was a delicious and auspicious beginning, and we's already hungry for next Thursday's lunch! Well, okay, maybe we're technically still full right now, but theoretically, we're super stoked. Hooray for Stacy!