I'm still posting from my office on my lunch break until my home computer is repaired.
We had a delicious, easy to prepare meal last night topped with a triple layer coconut birthday cake. We made Creamy Tofu and Broccoli Skillet from The Vegetarian Family Cookbook. We added red and roasted bell peppers and used nutritional yeast instead of faux cheese. A tip: many of the recipes in this book call for baked tofu. Sixteen ounces costs about $8.00 at Whole Foods. I baked my own for $1.29.
I also made a simple salad that everyone went crazy over. I took a bag of broccoli slaw, added shredded carrots, some craisins, and a can of black beans, and tossed it all together with a bottled lime cilantro vinaigrette.
I also made the Polenta Napoleans from the recipe given to me in macrobiotics class. The stacks are made of baked polenta and two different pestos, and are topped with a mushroom onion sauce. The sundried tomato pesto was good, but I have to say the pepita cilantro pesto is about the best thing I've ever eaten. I don't know if I toasted the pumpkin seeds just right or what, but it was so great.
The coconut cake takes two days to make. I used a recipe from Dining With Friends. I haven't made anything else from that book, but it has lots of tasty looking recipes I would like to try. Between the cake layers is a coconut custard creme which is so good. I think I like it better on its own. The frosting is a basic buttercream and beautiful toasted large flakes of coconut. It's a shame I didn't get pictures to do it justice.