Guamanian Grub

The Chef: Aurelia

The Menu: Get ready, we've gone Guamanian. Today's savory, delicious meal was comprised of brown basmati rice, which Aurelia topped with spicy coconut spinach. We each could have eaten roughly nine tons of this spinach—it was like the most decadent creamed spinach you've ever had, then add a tangy combination of island-inspired spices. Alongside the superb main course, we enjoyed a traditional Guamanian finadene sauce, huge salad of mixed greens, sliced mushrooms, grated carrots, and chopped tomatoes. Warm wedges of whole-wheat tortilla finished off the plate.

The Goods: Recipe testing continued today, which means a couple of things: 1. we get to taste something new and fabulous and 2. you will soon get to see this recipe in print! Of course, you'll want to check out Robin Robertson's Global Vegan column for this faraway, scrumptious treat. Speaking of things faraway, don't miss the New Year's first installments of Press Pass!