The Chef: ElizabethThe Menu: A highly delicious, very filling meal of whole-wheat fettuccine, doused in a cashew-cream sauce with figs and walnuts, topped with toasted breadcrumbs. A simple salad with tomato and red onion balanced out the extremely rich pasta.
The Goods: As we're sure you're aware by now, all the dishes this week are recipes in Robin Robertson's latest work, 1,000 Vegan Recipes. Robertson mentions that this recipe is one of her favorites, as it's adapted from a dish that her mother would serve every Christmas Eve. Which leads us to two points: one, congratulations to phrog from yesterday's comments! Send us an email, and we'll send your copy of the book right out. Two, for today's copy, tell us in the comments: What is your most delicious holiday tradition?
