This is one of those meals that just sort of came together by chance, and a pleasant surprise...plus, I love the colors. Home for lunch, I found almost-empty bags of edamame and gnocchi in the freezer, and a can of fire-roasted tomatoes. The gnocchi were boiled in five minutes, and I gave the edamame a quick stir-fry. Mixed with a can of tomatoes, and a weekday lunch is ready in 10 minutes. A sprinkle of lemon juice finished it off, along with a little salt and black pepper.
Here's a slice of coconut cream pie, from this month's Vegetarian Times. The recipe is for cute little mini graham cracker pie crusts, and I just made a full-size one. It's deliciously rich and creamy, made with a can of coconut milk and about a quarter block of silken tofu, and topped with toasted dried coconut flakes. This was gone really fast, with a little help from the pups, who discovered that they're big fans of coconut pie.