The Chefs: Elizabeth and Taqueria CancunThe Menu: Two veggie tacos with rice, black beans, avocado, and salsa.The Goods: Friends, its with a mixed bag of emotions that we bid adieu to Café VegNews. S...
The Chef: JenniferThe Menu: Spinach salad with fresh tomatoes and a brown rice pasta tossed with cilantro pesto and artichoke heartsThe Dish: Its 80 degrees, sunny, and Friday. Life is pretty grand, ...
The Chefs: Rashida and HerbivoreThe Menu: Kale salad with avocado, cucumber, cherry tomatos, onions, and faux chickenThe Dish: Well, friends, I finally caved. After three months of hearing fellow VN ...
The Chef: Colleen and Udupi PalaceThe Menu: Mixed vegetable uthappam with a trio of chutneys (coconut, ginger, and tomato) and sambar soupThe Dish: Today, we had a business meeting scheduled during l...
The Chef: Anna and Valencia Whole FoodsThe Menu: Pesto pasta with sun-dried tomatoes atop a salad of corn, carrots, fava beans, hummus, dried cranberries, cherry tomatoes, chickpeas, and some other s...
The Chefs: Hilary and Herbivore The Menu: Knock, knock! Whos there? Kale! Kale who? Kale with soy chicken, cherry tomatoes, carrots, avocado, and onions! (Im looking for new and inventive wa...
The Chefs: Elizabeth and Valencia Whole FoodsThe Menu: An enormous salad of mixed greens, spinach, chickpeas, grated carrots, kale, avocado, tofu, and a Health is Wealth Mushroom and Onion Sprout Bur...
The Chefs: Hilary and Papalote Mexican GrillThe Menu: A ridiculously tasty burrito stuffed with black beans, rice, guacamole, potatoes, carrots, and mushrooms, and generously doused in Papalotes...
The Chefs: Rashida, Hilary, and ColleenThe Menu: Mama Sues Gourmet Pasta topped with a mixture of Victoria Fine Foods bean and mushroom marinara sauces and Café Indigos vegan seitan cheesesteak, with...
The Chef: ColleenThe Menu: Baked potato with roasted red pepper hummus, Pesto Vegenaise, and ribbons of spinachThe Dish: Okay, Ill admit it. All I brought to eat at work today was a potato. My fridge...
The Delivery: Olives from Musco Family Olive Co, Morrocco Method Intl pomade (not vegan), and Parmela vegan parmesan replacerStaff Pick: Vegan parm!The DL: Made from fermented ing...
The Chef: Anna and HerbivoreThe Menu: Kale salad with cherry tomatoes, carrots, onion, and avocado. The Dish: You might think, what with the frequency with which we ingest this kale sa...
The Chefs: Rashida and HerbivoreThe Menu: Grilled corn cakes with black beans and potatoes, topped with chipotle salsa, vegan sour cream, and guacamoleThe Goods: Ive been fighting a nasty sinus infec...
The Chefs: Hilary and Valencia Whole FoodsThe Menu: Nourishing, veggie-packed spring rolls with goddess dressing, and a side salad of mixed greens, tofu, and white beans. The Goods: Yesterdays ...
The Chefs: Jennifer and Louie CastoriaThe Menu: Big, delicious, glorious vegan meatballs covered in an authentic Italian sauce over Mama Sues Gourmet Pasta and stuffed in a baguette from Bread ...
The Chefs: Elizabeth and PeterThe Menu: A highly delicious, gluten-free, and sunflower seed-based mac n cheese, plus the best salad of all time. The salad included kale, romaine, artichoke hearts, cu...
The Chef: JenniferThe Menu: A veggie burger from Hilarys Eat Well, topped with Daiyas jack cheese, Wildbrine miso horseradish kimchi and red beet and cabbage sauerkrautThe Dish: We eat a fair amount ...
The Chef: Anna, Colleen, and Lyndsay (really just Colleen and Lyndsay) The Menu: Pasta day! Fresh spaghetti from Mama Sues Gourmet Pasta covered with sauce from Victoria Fine Foods, salad, garli...
The Chefs: Hilary and Whole Foods MarketThe Menu: A no-oil hummus wrap filled with carrots, tomato, lettuce, and avocado, and a comforting bowl of mushroom-barley soup. The Goods: ...
The Chefs: Rashida and Duc Loi SupermarketThe Menu: A humungous tofu-portabello sandwich with tomatoes, lettuce, stewed onions, and a generous helping of avocadoThe Goods: A couple weeks ago, one of ...
The Chef: ElizabethThe Menu: A pasta salad of sorts with pesto, tempeh, garbanzo beans, peas, and bell peppersThe Goods: After an extremely fun weekend of scooting down to LA for the Humane Societys ...
The Chef: Colleen & JennThe Menu: Brown rice penne pasta with Victoria Vegans Vodka Sauce, along with organic greens, avocado, and tomatoes tossed with Petrinis Classic Italian Dressing...
The Chef: RashidaThe Menu: An adzuki-bean burger with green chili from Hilarys Eat Well, topped with lettuce, tomato, avocado, Wild Brine pickles, and Chipotle and Tartar Sauce Vegenaise, and a Fenti...
The Chef: Anna and Uptons NaturalsThe Menu: An assortment of seitan wraps and sandwiches with a side of blue potato chips. Yum!The Dish: We knew it was going to be a good day today. Not only were the...
The Chefs: Hilary and Associate Editor Jennifer ChenThe Menu: Quesadillas made with Galaxy Foods Vegan Mexican-Style Shreds and Wildbrines miso-horseradish kimchi and fresh organic kal...
The Chefs: Jennifer and VN columnist Jesse MinerThe Menu: A mango quinoa black bean salad and a taro lau lau, a veg take on a Hawaiian dish, filled with sweet potatoes, taro, and collard greensThe Go...
The Chefs: Rashida and Paxtis Chicago PizzaThe Menu: Vegan deep-dish pizza with spinach, red onions, and melted Daiya cheese, topped with crushed garlic.The Goods: There are few things better th...
The Chefs: Elizabeth and Valencia Whole FoodsThe Menu: The highly addictive vegan sausage sandwich with marinara, hummus, and avocado on foccacia, served with a big jumble of a salad including pasta ...
The Chef: Anna and Taqueria CancunThe Menu: Rice and bean tacos topped with pico de gallo and avocado.The Dish: Its Taco Tuesday! On Wednesday! Really, every day is Taco Tuesday for me. San Francisco...
The Chefs: Hilary and HerbivoreThe Menu: Crunchy, nutritious kale mixed with savory chunks of soy chicken, avocado, and lemon olive-oil dressing. The Goods: Its our first day back at the office ...
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