The Chef: Elizabeth
The Menu: A big bowl of Polenta Rancheros and side salad with fresh corn and grated zucchini. What, exactly, is involved in Polenta Rancheros, you ask? Mostly, this dish is made of black beans simmered in a spiced tomato sauce, topped with a fluffy spoonful of polenta, which is all then topped with fresh guacamole. In short, a huge amount of awesomeness is involved! We could each have eaten about six bowls of this savory standout.
The Goods: Yes, Brunch Week is maybe our most favorite theme of all. Holy heck, every recipe we've made so far has been amazing. Congratulations to Connie, our lucky winner from yesterday's comments! Connie, send us an email with your full name and mailing address, and your copy of Vegan Brunch will be sent out asap! For today's copy of this too-good-to-be-true tome, tell us in the comments: What's your fantasy brunch dish? Yes, you have to pick just one, and of course it has to be vegan!