Monday, January 5, 2009
Coconut Roasted Vegetable Stew
The Chef: Lyndsay
The Menu: A wintery blend of roasted sweet and russet potatoes, butternut squash, and fresh peas atop a mound of brown rice perfected with a pinch of Parma. Lyndsay was kind enough to incorporate a hint of sweet coconut and savory spice on this drizzly day, which satiated our stomachs and minds with warm tropical flavors and accompanied daydreams. An assortment of desserts salvaged from the pre-holiday surplus, including, but certainly not limited to, Sun Flour Baking Company's snickerdoodles and dark pecan Brooklyn Fudge took the edge off our mutual post-holiday sugar withdrawal.
The Goods: On our first official day back from the holiday break, we happily welcomed the arrival of 2009 and our new editorial assistant, Stacy Blondin, with this delightfully delicious menu. It was elegantly paired with a thought-provoking discussion of Stacy's only loathed legume, the lima bean, which we were all thankful Lyndsay omitted from the day's offerings. One lingering question was where a desperate shopper might actually find this neglected ingredient, other than among Rainbow Grocery's infinite bulk-food selections. One standard ingredient we did miss, however, was Elizabeth. Unfortunately, she was unable to join the celebration due to an ill-fated morning bike ride to the VNHQ, which left her sprained, stitched, and sedated. (Get well soon, E!) With our tummies tamed, we made a beeline back to our respective work stations, anxious to embark on the New Year's tasks, among them the next issue of VegNews ...