The Chef: Elizabeth
The Menu: Super-dark brown bread, sweet and syrupy baked beans, vibrant cilantro- and lime-flavored rice, and savory roasted root-vegetable enchiladas drizzled with rich chipotle cashew cream. Maybe this all sounds like a hodgepodge, but there's a good reason, we swear!
The Goods: Okay, you caught us. VegNews Magazine is not technically a cookbook. But! It does contain recipes, and since those recipes need to be tested before they are deemed suitable for print, we figured maybe no one would mind getting a sneak preview of a couple dishes from our November+December lineup. That's right—come late October when the winter issue hits the stands, you too will get to try out these cold-weather goodies. The results of the testing today were unanimous: pleased palates and full bellies! If you want to spend the next couple months dreaming of those enchiladas, you'd be right to do so.
Tuesday, August 5, 2008
Cookbook Week: VegNews Magazine
Labels:
baked beans,
brown bread,
cashews,
chipotle,
cookbook week,
enchiladas,
magazine,
rice,
root vegetables,
VegNews
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2 comments:
YUM!
That looks like such a delicious meal. I'm always so pleased with myself when I make more than one item for dinner... it feels so fancy. mmmmm. I'll have to find an excuse to drop by at lunch time!
Looks good to me!
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