Coconut Pudding Triangles

Adapted from Sunset Magazine (November 2006). It is a traditional Hawaiian sweet, also very much loved in the Philippines where it is called maja blanca. We served this at Tom's bday/soup party. Very quick and very easy. The only deviation from the Sunset recipe is that we did not add salt and we toasted the coconut in a pan rather than in the oven. Everyone really loved it.

Ingredients

• 1/2 c. sweetened flaked coconut
• vegetable oil for baking dish
• 1-14oz. can of coconut milk
• 6 tbsp. cornstarch
• 1/3 c. sugar
• 1/2 tsp. vanilla
• 1/8 tsp. salt (which we did not use)

Brown coconut in a saucepan over medium heat, stirring constantly.

Oil an 8" square baking dish.

Stir 1/2 cup coconut milk and cornstarch together until smooth.

Combine 1 1/2 c. coconut milk (if there isn't enough left, augment with water) and sugar in a medium saucepan over medium heat.

Stir over medium heat until sugar is dissolved.

Slowly drizzle cornstarch mixture into the saucepan, whisking it in.

Whisk in vanilla.

Whisk vigorously (do not allow to boil) until mixture is very thick, pulling away from pan and no longer tastes floury (about 4 to 6 minutes).

Pour into prepared dish and spread evenly.

Let cool briefly, then cover with plastic wrap and chill until set (about 1 hour).

Cut into 22-24 triangles and sprinkle each with a pinch of the toasted coconut.

Basmati Rice with Dried Fruit, Toasted Almonds and Coconut

Mom passed along this yummy, yummy rice dish that she brought to Mike's bday celebration this past weekend! Thanks, mom!

Ingredients

• 2 c. brown basmati rice, cooked as directed
• 2 c. dried apricots, cut in quarters
• 1 c. dried cranberries
• 1 c. unsweetened flaked coconut (if you can't find this, get a package of shredded coconut at Marina or any Asian market
• 2 c. slivered almonds, toasted
• 3/4 c. Smart Balance vegan margarine
• 2 c. chopped onion
• 1/2 c. each red and green bell pepper
• 2 tsp. fresh grated ginger
• 2 tsp. minced garlic
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cardamom
• 1/2 tsp. cinnamon
• salt and pepper to taste
• 1 tsp. grated orange peel
• 1 tsp. grated lime peel

Cook rice

Preheat oven to 350 (to brown the coconut and almonds)

In a bowl, combine apricots and cranberries, cover with boiling water, let stand until plump (15 minutes). Drain well.

Place coconut and almonds in separate pans (like pie pans). Bake, stirring occasionally, 4-5 minutes for coconut, 8-10 minutes for almonds.

In a pan heat, margarine, saute onion and peppers until onion is limp.

Reduce heat, add ginger, garlic, curry powder, cumin, salt and pepper, orange and lime peel, cinnamon and cardamom. Stir until aromatic (30 seconds).

Stir in rice and dried fruits.

Add the coconut and almonds when ready to serve so they stay crunchy.

Note: If you are carrying it to another house, and it needs to be reheated, put the almonds and coconut in plastic bags and add them after reheating.

Baked Polenta with Tomato-Pepper Sauce

Adapted from Sunset Magazine (November 2006).

Tom and I made this for Heather's bday celebration last night. It was relatively quick to make -- I was even able to do some prep with Dylan in tow -- and it got quite a positive response. You can do a lot of the prep in advance and then just save the final broiling to just before mealtime....

We doubled the recipe and had more than enough for 5 big adult eaters (well, 4 big eaters and one small eater).

Ingredients

• 5 1/2 tbsp. olive oil
• 1-28 oz. can of Fire Roasted crushed tomatoes (or just crushed tomatoes)
• 1 tbsp. chopped fresh oregano (or Italian herbs)
• 1 medium yellow onion, halved lengthwise and then cut into thin wedges
• 1 medium bell pepper, cut lengthwise into thin slices
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• one small head of broccoli cut into small bite-size pieces
• 1/2 tsp. chili flakes
• 2 tubes of prepared polenta sliced into 1/2 inch rounds
• 8 oz. Follow Your Heart vegan mozarella, cut into 1/4 inch slices.

Pre-heat broiler to high.

Heat 3 tbsp. oil in a 2- to 3-quart saucepan set over medium heat.

Add tomatoes and oregano and simmer uncovered for 15 minutes.

While tomatoes are simmering, heat 1 tbsp. of oil in a large frying pan over medium-high heat.

Add onion, bell pepper, garlic, salt, pepper, chili flakes, and broccoli and stir to combine.

Cover pan and lower heat to medium and cook until broccoli is done, about 5-8 minutes.

Add in tomato sauce and simmer for 10 minutes.

While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9x13 baking pan and tilt to coat the bottom of the pan.

Add polenta slices to pan and turn to coat them in oil.

Arrange polenta slices in slightly overlapping rows.

Broil polenta about 4 inches from heating element until golden brown and crispy (about 10-15 minutes).

Pour sauce over broiled polenta, then arrange mozarella slices over the top.

Broil until cheese is melted and beginning to brown (about 2 minutes).

Let cool slightly before serving.