The Chef: Lyndsay
The Menu: Our first attempt at making a recipe from 1,000 Vegan Recipes by our very own columnist, Robin Robertson. Lyndsay took the "Global Vegan" theme from Robin's column, and created this rich, delicious stew of coconut milk, kidney beans, sweet potatoes, and spices, which she served over brown basmati rice and artistically dotted with hot sauce.
The Goods: All this week we'll be making meals from Robin's latest work. Yes, picking five recipes out of a thousand—literally—but we managed to each find something that appealed to us. The good news? This means that there is a recipe for all the lunches we'll make this week, unlike our usual MO of throwing together whatever we have in the kitchen. The better news? We're also giving away one copy of this massive tome each day this week! To win today's copy, tell us in the comments: What is your favorite Robin Robertson cookbook?