Kale Salad with Marinated Tofu & Avocado

The Chef: Colleen

The Menu: Another delicious marinated kale salad topped with sesame-soy tofu and big hunks of fresh avocado. Delish!

The Goods: Although it doesn't seem like it, I really don't eat kale salad every single day for lunch. Sometimes I mix it up with leftovers or a bagel sandwich, other times I go out to lunch with colleagues or for business meetings. I promise! But today the sun is shining, and I couldn't have been happier sitting on the VNHQ deck with fellow staffers eating my marinated kale salad. The dressing was extra zesty due to the (very welcome) gift of lemons from editor Jenn Chen's mom—picked fresh from her new Berkeley backyard. And the tofu was baked with soy sauce, sesame oil, and maple syrup for a really nice glazed addition to the salad. Despite striving to be healthy today, I can't stop thinking about doughnuts after hearing the big news that Seattle-based Mighty-O Donuts won Food Network's Donut Champions last night. The vegan lifestyle has officially taken over the world, and we couldn't be more thrilled to be a part of it. Happy Tuesday!

Vegan Vietnamese Round 2!

The Chef: Brooke and Sunflower

The Menu: A healthy serving of leftovers from my lunch at Sunflower yesterday. I had Vegetarian Vietnamese Vermicelli, which was filled with cabbage, tofu, mushrooms, celery, bean sprouts, red leaf lettuce, and mint. One of my Mission favorites!

The Goods: I hate to say it, but I'm a creature of habit. One of my first weeks in San Francisco, I stumbled upon Sunflower Vietnamese Restaurant in the Mission, and fell in love with their Vietnamese Vermicelli. In the past six months, I've easily had it another 10 times. What can I say, it's amazing! If you're looking for a new favorite veg spot in your own city, be sure to check out The Cooking Channel's The Veg Edge, airing tonight at 9 PM! The show features veg superstars such as Isa Chandra Moskowitz and Chloe Coscarelli!