A Giant Sushi Buritto Roll

The Chefs: Jennifer and Sushiritto

The Menu: A sushi/burrito roll filled with Hodo Soy Spicy Tofu Strips, roasted garnet yams, shiitake mushrooms, shaved cabbage, avocado, green onions, crumbled rice chips

The Goods: Ladies and gentlemen, welcome to the best fusion meal I've ever eaten—sushi and a burrito rolled into one delicious (and massive) bite! Sushiritto is the home of these giant rolls and while the location is not close to VNHQ, I happened to be visiting the Mother Jones office today, which is near this famed eatery, known for its incredibly long line of customers. Sushiritto offers one vegan roll, the Buddha Girl Roll, and it's packed with all sorts of goodies, specifically local artisan tofu maker Hodo Soy's Spicy Tofu Strips. If you want to make your own rolls at home, try VN columnist Robin Robertson's spring rolls, a less massive alternative to a sushi-burrito combo.

Vegan Cheesesteak

The Chef: Alexandra and Jay's Cheesesteak

The Menu: A super messy and delicious cheesesteak sandwich filled with grilled seitan, onions, spinach, pickles, lettuce, and vegan mayo. And let's not forget the fries on the side.

The Goods: It's been decided, cheesesteak sandwiches are the perfect Friday lunch meal. Hearty, comforting, and downright tasty, they're the perfect way to transition into the weekend. Editorial Assistant Anna and I filled our stomachs to the brim while debating which protein-filled meat replacement is the best, seitan, tempeh, or tofu (we decided on tofu and seitan). If that wasn't enough: we just got a giant box of baked goods in from Everyday Gourmet. Food coma, here I come. Speaking of indulgent meals, check out Associate Editor Jenn's recent Press Pass, where she takes on the sushiritto. Yes, that is a burrito-sized sushi roll.