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VT Book Nook: The Healthy Green Drink Diet

Green drinks: just saying the words makes me feel healthier. Yet, every time I try to incorporate them into my diet, my success is sadly short-lived.

It usually shakes down like this: I fall truly, madly, and deeply in love with the idea of getting a daily mega-dose of nutrient-dense greens in a glass sans all the chopping and clean-up that real cooking usually requires. I load up on in-season greens at my local farmers' market or Whole Foods. Then I pull out my VitaMix or the juicer I've had since college and spend the next few days downing green drinks until a moment of weakness hits like a tsunami and I opt for a Starbucks instead. 
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Bonus: The Aftermath

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

The challenge is over! We made it out alive!

I don’t know about you guys, but I spent the last day of the meal plan celebrating. I had a picnic in my yard with my Mushroom and Pappardelle Soup with Gremolata and a glass of red wine. (Just a glass, mind you. The meal plan was not over yet.)

I took some time between sips to reflect on what I learned during the week.

First, raw veggies really stave off hunger between meals, and you can eat as many of them as you want. I will definitely start keeping a bag of baby carrots at work. Sure beats the bag of chips I inevitably turn to when there’s nothing else around.

Second, slowing down and treating food with respect—chewing each bite many times, setting the table with cute decorations, turning off the television during mealtime—leads to less overeating and more satisfaction.

I can’t promise that I’ll always limit myself to a wedge of lasagna or a cup of mac and cheese (my birthday’s coming up, after all), but I’ll certainly be more mindful of what a proper portion actually looks like.

So, a big congrats to all. Let’s all chat about our different experiences taking the challenge!

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet



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Day 7: Snack Attack

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

Believe it or not, it’s the last day of the challenge!

I’m pretty proud that I made it this far with only a handful of hurdles, which I handled really well for the most part.

I even skipped free chips and salsa last night, which is very unlike me. I was at this party where I didn’t know too many people, and out of habit, I ended up at the snack table. It was fully stocked with the usual finger foods, plus an amazing-looking birthday cake topped with chocolate shavings. Yes, I wanted that too.

Instead, I vegged out. That is, I loaded up a plate with baby carrots and sat down next to my boyfriend. (OK, I took a tiny bite of his cake. It was a party, after all!)

That brings me to my next point: thank goodness for baby carrots. I never gave them much thought until this week, but man, they’re crunchy and satisfying. Instead of reaching for a box of cookies while doing my post-dinner crossword puzzle, I’ve been breaking out a bag of baby carrots and chomping away.

It’s comforting to know I cannot eat too many baby carrots.

In fact, I’m pretty sure I would have fallen off this meal plan much earlier if it hadn’t been for great snacks like baby carrots and bananas and apple slices slathered with almond butter. Is it weird that I’d never tried apples and almond butter before? I will definitely be adding that one to my snacking repertoire.

What’s been your favorite food in the meal plan? Join the chat to share!

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet


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Day 6: I Goofed

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

Yesterday, I fell off the meal plan. Forgive me, everyone.

I had a feeling this might happen when I decided to bike to work. Biking always makes me ravenous, but I was going a little stir-crazy, what with all the cooking and the meal planning.

I was fine until lunchtime. Then VT's editor in chief, Elizabeth Turner, announced from her office that she’d be grabbing a veggie burrito from the food truck across the street. “Anyone else want one?” she called out. I did. I wanted one. I’d just eaten some garlic toast and had a container of tasty Fennel and Tomato Soup in the fridge, but I wanted one nonetheless—for the simple reason that I find it very difficult to resist a burrito.

I sat silently as she passed by my desk.

But my resolve didn’t last. On the way home from work, I stopped at my favorite noodle bar for dinner. I was tired and hungry and not willing to wait for my German Cabbage and Potato Casserole with Caraway to bake in the oven. Not my finest moment, but at least I asked the server to bring me only half my veggie noodle bowl and box up the rest!

Here’s hoping I can last the next two days without giving in to temptation.

My biggest concern today is a birthday party I’m attending after work. I normally gravitate toward the snack table at these sorts of events, but that seems dangerous now. With any luck, it’ll be packed with baby carrots.

The end is so close! How’s the challenge treating you? Join the chat with your stories.

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet


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Day 5: Date Night

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

I have a habit of eating dinner on my couch.

It’s not my fault. I don’t have a kitchen table or a dining room, so the living room couch is the only suitable place for me to eat in my apartment. It also happens to be right in front of the television, which I often turn on at mealtime. I know I shouldn’t do this, but I sort of think of it as double-tasking. In reality, it probably just leads to mindless noshing.

Last night, in an attempt to mend my ways, I had a relaxing, romantic dinner with my boyfriend, no TV allowed. I knew the Pistachio-Crusted Eggplant Cutlets with quinoa wouldn’t take very long to make (hooray for 30-minute meals!), so I had plenty of time to set the scene. I dimmed the lights, lit candles, and set out flowers. I also wore a dress, which is really unheard of for a weeknight.

Normally, by the time I get home from work, I’m so hungry that I’ll scarf down my dinner without even looking at it. Sometimes, I don’t even make it to the couch. I just open my fridge and stuff myself silly with whatever I can find.

Knowing this, I made sure to eat my snack of a cucumber topped with cream cheese late in the afternoon yesterday so that I wasn’t famished by dinnertime.

Instead, I took my time eating and chatting, enjoying the meal in the company of my sweetie.

Tomorrow, I think I’ll bike to work. I know this will make me hungrier than usual, but I’m willing to take the risk. I have not been getting enough exercise lately (unless you count chopping and grating as exercise).

How’s the challenge going for everyone else? Join the chat to compare notes!

—Tami Fertig, Associate Editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet



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Day 4: Don't Tempt Me!

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

I’m not gonna lie. Sticking with this meal plan at the office is tough.

My problems started yesterday morning. I just could not get into the cottage cheese I was supposed to eat for breakfast. But I was late for work, so I settled for a pear.

At noon, VT recipe tester Fiona Kennedy arrived like clockwork with yummy-smelling recipes for us to taste and score. The crown jewel was a plate of Asian-inspired celery sticks. I can’t reveal too much about them, but suffice it to say that everyone was oohing and aahing and scarfing them down. I limited myself to one stick, but it was hard. Very hard.

I typically wait to put away leftovers until later in the afternoon, so that people can graze, but yesterday I didn’t take any chances. I whipped out the Tupperware right after lunch.

Later on, I received a shipment of sweet potato chips.

See, I am surrounded by temptation. I work at a food magazine, after all. Several women in our office keep giant tubs of pretzels and candy at their desks, and on top of that, I handle new products at VT, so snack bars and cookies and chocolates are constantly being sent to my attention. It is literally my job to eat this stuff!

Good thing I have a hearty breakfast of Overnight Chai Steel-Cut Oats to eat this morning. I’m counting on it to keep me satisfied until lunchtime. I am also equipped with an apple, a cucumber, and a bag of baby carrots.

Tonight, I plan on destressing with a long, drawn-out dinner, candles and flowers included. Hopefully, the Pistachio-Crusted Eggplant Cutlets won’t take too long to make!

How’s everyone else holding up? Join the chat to discuss.

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet



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Day 3: Measuring Up

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

On Day 2, I counted out and measured just about everything in sight. Not once did I approximate a tablespoon of oil or grab nuts straight from the bag.

Did you know a proper portion of pecan halves fits perfectly in your palm? I think I could probably eat three or four palmfuls in one sitting. Eye-opening stuff!

Sure, there’s something less than glamorous about scooping a homemade meal into a measuring cup, but I did get a pleasant surprise come dinnertime: a cup of yummy Mac-and-Cheese-Style Cauliflower is a lot more filling than it sounds. I only regretted not having dessert afterward.

Still, none of this compares to the challenge I face today. It’s recipe-testing day at the VT office; we're sampling five tasty recipes for an upcoming issue. It’s my job to jot down scores and clean up the leftovers. (I often do this by eating them.) Should I sit this one out? No, can’t neglect my duties. I’ll just try limiting myself to a nibble of each.

Another random thought: While I loved bringing snacks and a veggie wrap to work yesterday, I had to get up extra-early to prepare them. I think I’ll start doing this sort of thing the night before, so I can sleep in a little later.

What’s everyone else’s biggest challenge so far? Chat about it!

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet



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Day 2: Thinking Small

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

I made it through the first day of the meal plan!

It was no easy feat, considering dinner involved Tortilla Lasagna. I had to stop myself from munching on bits and pieces straight from the pan, which I normally like to do after cooking anything melty and delicious. Instead, I served myself a single wedge on a very small plate. (’Twas a little trick I learned from The Get-Real Diet in VT’s January/February issue—food looks bigger on smaller plates, so you’ll want to eat less of it.)

Then my boyfriend came in and helped himself to two wedges of lasagna on a normal-sized plate, which sort of made me sad.

But I persisted. I cut my wedge into a dozen smaller pieces, chewed very slowly, and took gulps of water in between bites.

The verdict? Success! I took twice as long as my boyfriend to eat half as much food, but I left the table satisfied and full.

The rest of the day went by pretty smoothly. I spent most of it in the kitchen, preparing a few casseroles for later in the week. Luckily, my boyfriend was around to run out to a Middle Eastern grocery store and get me grape leaves for the Stuffed Grape Leaves Casserole, since I couldn’t find them at my usual supermarket the day before.

One thing I noticed: counting and measuring can be a bit annoying. A cup of blueberries. Fifteen almonds. Two tablespoons of almond butter. In all honesty, I ended up eyeballing a couple of ingredients.

Day 2's goal: I’m making it a point to measure out everything, even my way-too-small-sounding cup of Mac-and-Cheese-Style Cauliflower scheduled for dinner. Did I mention how much I love mac and cheese? Wish me luck!

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet


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Day 1: Kicking Off

Join associate editor Tami Fertig on a 7-day challenge to reset her sense of proper portions. Sign up to receive the daily challenge newsletters here and be sure to read the magazine story that inspired the challenge here.

So long mindless eating, hello VT’s 7-Day Portion-Control Challenge! Wanna join me on an adventure to reset my sense of proper portions? Something tells we're all going to need a little support and guidance to stick this week out.

See, despite what you might expect from a VT editor, I don’t always have model eating habits.  I can't resist a craving for lasagna, mac and cheese, cupcakes, and cookies. If this stuff crosses my path, I will gobble it up.

But not this week. I’m going to try my darndest to abstain from anything not on the VT meal plan. (Well, except maybe baby carrots. “Vegging out” is allowed.)

In the spirit of the challenge, I even bypassed free samples at the supermarket while picking up groceries yesterday (check out the printable shopping list!). It was surprisingly easy too. I simply ate lunch beforehand, packed walnuts for the road, and treated myself to a tasty green smoothie near the register. So far, so good!

My fridge is now packed with veggies of every shape and color. All I have to do is start cooking. (My plan is to assemble several casseroles today and freeze them for later in the week.) I’m super-excited but also a little scared. On day one, I’m supposed to limit myself to one wedge of luscious-sounding Tortilla Lasagna. Will I go back for seconds? Check back manana.

How about you, readers? Have you started the challenge? Join the chat with your stories, tips, questions, and concerns so far!

—Tami Fertig, associate editor

►To sign up for the 7-Day Portion Control daily newsletter, visit the main page
►Get the full 7-day meal plan
►Read the magazine story that inspired the challenge, The Get Real Diet
►Check out the Serving Savvy Cheat Sheet


 

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Jackpot: 4 Fantastic Fondue Pots

December 21, 2011

Fondue pots have come a long way from the avocado-green saucepans of the ’70s. Newer models are dishwasher-safe, have heating elements that are easier to control, and are made with better insulation to prevent burning. Here are four models to try.




Cuisinart Electric Fondue Pot ($59.95)
If you don’t want to fuss with fire, this pot is for you. (Keep in mind that you’ll need to plug it in, which may limit where you can use it.) The set sits low for easy dipping, and the nonstick interior makes for easy cleaning.



Swissmar Lausanne 11-piece Copper Fondue Set ($119.95)
Copper, stainless steel, and ceramic make for impressive-looking cookware that uses a double-boiler method to keep fondue from overheating and sticking.



Emile Henry Flame Top Cheese Fondue Set ($125)
Heat-proof ceramic is light, easy to clean, and tough enough to stand up to high temperatures.



Le Creuset Heritage Traditional Fondue ($170)
The French classic has been streamlined with two small handles, and the cast-iron pot can also be used on the stove top and in the oven.




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Veganize It: Bite-Sized Ginger Cupcakes

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Vegging Out: Seattle, WA

PHOTO: St. Dames's vegan biscuits with mushroom and vegan chorizo gravy served with a side of tamari-braised kale.

November 15, 2011

A perennial favorite on “most vegetarian-friendly city” lists, Seattle is a great place to be veg. The beautiful northwestern city has an annual VegFest that gives attendees the opportunity to watch cooking demonstrations, nibble food samples, and celebrate vegetarianism with like-minded folks. Seattle is also home to the Field Roast company, which makes the mouth-watering artisan vegan grain meats sold around the country. Whether you’re a local or just visiting, here are five don’t-miss picks for dining out in Seattle:

Mighty-O Donuts  Arguably the best donuts in Seattle—and that’s before you find out that they’re organic, vegan, and free of GMOs and trans fat. (The Food Network agrees: Mighty-O’s Sarah Beth Russert beat out mainstream competitors to take home the top prize of the Food Network Challenge: Donut Champions in April 2011.) What began as a home baking business in 2000 has grown into a thriving storefront open seven days a week. In addition to scrumptious glazed, chocolate-raspberry, coconut, and French toast flavors, seasonal offerings include pumpkin, strawberry shortcake, and the chocolate-mint Grasshopper. Feeling basic? Mighty-O’s Naked Cake donuts are perfect for dunking in a cup of the shop’s locally roasted, fair-trade coffee. The welcoming storefront has a handful of tables and chairs inside and out, or grab your donuts to go and head down to nearby Green Lake Park for a relaxing walk around the water.

St. Dames  In the year since St. Dames opened, this cozy restaurant with round booths and religious kitsch decor has become a fast favorite on the Seattle veg scene. Owners Amy Weems and Sarah Murphy have carefully crafted a vegetarian menu with fresh seasonal specials that veggie-lovers will swoon over (chanterelle shepherd’s pie or bahn mi salad, anyone?). Everything is made in-house, including the bread, using organic and local ingredients whenever possible. Most menu items can be made vegan, many are gluten-free, and side dishes are interchangeable for no charge. Brunch offerings include bloody marys and mimosas, wild mushroom–herbed chevre omelets, tempeh crabby cakes, and vegan gingersnap French toast. Dinner options include delicata squash risotto, chickpea-vegetable fritters, kale ravioli, vegan mac and cashew cheese, and more, plus an array of drinks from the full bar. St. Dames is located near the new Columbia City light rail station and is open for weekend brunch, and dinner Tuesday through Saturday.

Cyber-Dogs  Located at the convention center—a short stroll from the Seattle waterfront—this vegetarian internet café is a great place to grab a bite and an espresso (or beer!) while seeing the sights. The eclectic décor will catch your eye (stuffed animals and funky art cover the walls), but gourmet hot dogs on whole-wheat buns are the main attraction: get a plain ol’ dog, chili dog, or grab and knife and fork to indulge in some of the wildly creative combinations, like the California dog (avocado, salsa, and veggie bacon), Indian dog (spinach, potatoes, veggies, and yogurt), even veggie-loaded Russian dogs (eggplant and zucchini or beets and walnuts). Friendly staff includes owner Tatiana, a former software engineer who made her dream of healthful fast food a reality.

Wayward Vegan Café  Hearty breakfast foods and deliciously meaty sandwiches rule the menu at this casual, seat-yourself diner. Tuck into a smoky-cheesy scramble with homemade seitan, savor herb biscuits with sausage gravy, or chow down on a Monte Cristo complete with grilled turkey and ham. In more of a lunch mood? Try the Pull No Pork sandwich or a crispy fried chiggen wrap. After your meal, walk across the street to browse Sidecar for Pigs Peace, an all-vegan grocery store that benefits Pigs Peace Sanctuary and sells everything from baking staples, mock meats, and wine to leather-free wallets and veg-message t-shirts.

Café Flora  A Seattle institution for over 20 years, this lovely vegetarian restaurant in the Madison Valley is upscale and accessible enough to bring omni relatives and casual enough that children are welcome (there’s even a small play area for little ones). The ambience—warm wood, exotic plants, a trickling stone fountain in a garden atrium, and rotating wall exhibits featuring local artists—is rivaled only by the food, which is locally sourced and beautifully presented on the plate. Enjoy classic Café Flora dinner entrées such as the coconut tofu with sweet chili sauce, portobello French dip sandwich, or stone-fired pizza. For brunch, try a seasonal scramble with local eggs or tofu, French toast or a crunchy cornmeal waffle, or savory hoppin’ john fritters with smoky collards and cheesy grits. Not planning to be in Seattle anytime soon? Try some of their delicious recipes at home: http://www.vegetariantimes.com/features/editors_picks/712

—Lisa Barley, guest blogger

Lisa Barley is a former Vegetarian Times editor living in Seattle with her husband and 10-month-old daughter. She loves a good brunch spread, whether prepared from scratch at home or out at a great restaurant.


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Taste Test: Faux Turkey Faves

On the lookout for an un-turkey for your Thanksgiving table? Here's our roundup of tasty turkey alternatives for the big meal. All but the Wellington are available nationwide at Whole Foods and other natural food stores (details below).





Gardein Savory Stuffed Turk'y

These vegan stuffed cutlets scored rave reviews from VT staffers for their "meaty" texture, breaded crusts, and combination of fall flavors; sold frozen.

What we like: Takes only 30 minutes cook, but guests will think you were baking for hours.
Heads up: No centerpiece roast here, these breaded beauties are individually sized.



Field Roast Celebration Roast

Perfectly precooked, this vegan roast got compliments for its gourmet good looks (brown and luscious) and earthy taste; sold in the refrigerated section.

What we like: The crowd-size 2-lb. Loaf really looks like a feast.
Heads up: Because they’re sold fresh, Celebration Roasts can’t be bought ahead of time; stores often sell out.



Tofurky Roast

The vegan holiday roast has a satisfying texture and is filled with a tasty herbed stuffing; sold refrigerated or frozen.

What we like: The hearty mouthfeel and rich, juicy taste seem to get better every year. Serving sizes are generous enough for leftovers.
Heads up: Allow plenty of oven time—this baby takes 90 minutes.



Quorn Turk’y Roast

For taste-alike appeal, this one wins the most points. Mycoprotein, a product made from, well, fungus, gives it its poultry texture; sold frozen.

What we like: The unstuffed aspect, which means we can use our own stuffing. Plus, it’s soy-free.
Heads up: This roast is on the small size; the egg whites keep it from being vegan.




Native Foods Café Wellington

Side dishes come center stage in this puff pastry masterpiece, filled with seitan and stuffed with portabello mushrooms, yams, and kale; Available for pickup from Native Foods stores (locations in Southern California, Portland, and Chicago) and shipped nationwide from the Native Foods Café store. 

What we like: It doesn’t get easier than an entire thanksgiving meal neatly packed into a flaky crust. This is the perfect choice for the busy (or lazy) host who wants to enjoy a "homemade" meal.
Heads up: If you’re ordering online, you’ll have to fork over an additional $55 for overnight shipping. That’s the cost of convenience: your Wellington will arrive on your doorstep the next day, frozen and ready to bake to perfection!

—by Holly Nall and Gabrielle Harradine

Comment below to let us know which faux turkey you'll be serving this year.


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VT Book Nook: The I Love Trader Joe's Around the World Cookbook

November 8, 2011

I am a big fan of Trader Joes. As a college student on a budget and a vegan foodie with a worldly palate, I have yet to find a grocery store that better serves my needs.

So, you can imagine my excitement when I came across Cherie Mercer Twohy's I Love Trader Joe's Around the World Cookbook—the latest in a series of I Love Trader Joe's cookbooks. Flipping through its pages is like taking a culinary trip around the world, much like the store it celebrates. Without ever leaving the comforts of your own kitchen—except perhaps to make a shopping run to your local Trader Joe's—you can get an authentic taste of 11 world cuisines.

While this cookbook is by no means meat-free, it is very veg-friendly. Vegetarian and vegan recipes are clearly labeled, and gluten-free recipes are labeled as well. About half of the recipes are vegetarian or vegan, and many of the non-veg recipes could be converted with a substitution or two.

Since I'm already such a fan of Trader Joe's, it didn't surprise me to flip through this cookbook and find several interesting recipes for which I already had most or all of the ingredients. I decided on the quick and easy Mujadara (recipe below), a middle eastern side dish which resembles a lentil pilaf with caramelized onions.

This recipe was a breeze to whip up, with only five minutes of active prep time. I opted for vegan margarine instead of butter, and quinoa rather than white rice. The sweet onions and fall spices really made the flavor of this dish pop. I'll definitely make it again, perhaps paired with the Imam Bayaldi on the following page.

The cookbook closes with an array of useful info, including an explanation of techniques, a list of pantry staples, a conversion chart, and an index for both recipes and ingredients. The ingredient index is especially useful; all too often I decide what I'm having for dinner based on which item in my pantry needs to be used, stat.

This is a well-organized, well-rounded cookbook, and a perfect outlet for a little culinary globetrotting without the expensive plane ticket.


Mujadara
Vegetarian, Gluten-free

3 tablespoons butter
2 onions, thinly sliced
pinch of ground cinnamon
pinch of ground cumin
pinch of ground cloves
3 cups cooked white rice (1 cup uncooked)
1 (17.6-ounce) package Trader Joe’s Steamed Ready to Eat Lentils
salt and freshly ground black pepper

In a medium sauté pan or skillet over medium heat, melt the butter. Add the onions, stir to coat them evenly with the butter, and sauté until they soften and turn golden, about 20 minutes. Add the cinnamon, cumin, and cloves and sauté until fragrant, 2 to 3 minutes. Add the cooked rice and lentils and warm through, about 2 minutes. Season to taste with salt and pepper.

—Holly Nall, Editorial Intern


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2011 Reader Recipe Contest Winner Dinner Video

Watch this video to get the story behind the Sweet Potato & Black Bean Enchiladas that took first place in this year's Reader Recipe Contest and scored a spot on the December cover. To get the recipe for this celebratory centerpiece plus five more holiday-fabulous main dishes, check out VT's 2011 Reader Recipe Contest: The Main Event.
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