The Chef: Elizabeth
The Menu: There's a lot going on here, so we'll take it one step at a time. Ready? Okay, first up top there you see a bowl of laksa, a savory Singaporean soup with rice noodles, tofu, scallions, cucumber, and sprouts. Moving counterclockwise (there's a reason, trust us) we have a barbequed tempeh skewer bathed in velvety peanut sauce. To lighten things up, a small cucumber salad with fresh mint and soy sauce-based dressing. Finally, a dessert (see—dessert should be last, there's the reason) couscous infused with dried fruit, toasted almonds, and cinnamon.
The Goods: Wondering what prompted this culinary collage? The secret component that all these dishes have in common is: the July+August issue! That's right, the recipes for all these delightful edibles will soon be yours. Well, just as soon as the end of June rolls around, and you get your hands on a copy of VegNews! Until then, we hope this photo supplies a sufficient stand-in.