Sunday Brunch: Fruit Salad Served in a Pineapple

When I was a teenager, this was my signature thing. Probably because it has inherent presentation and doesn't take much effort.






*Photo from thaifood.about.com, recipe is mine from many years ago.




INGREDIENTS:
1 large Pineapple, halved and diced (use a grapefruit knife to scoop middle into a bowl)
1 Starfruit, 1/2 sliced into 1/4 inch star slices and 1/2 diced
1 cup Strawberries, topped and sliced
1 Papaya, peeled and diced, seeds removed
1 large Mango, peeled and diced
6 Kiwis, peeled and chopped
1 Banana, sliced
1/2 cup Grated Coconut (optional)
1/4 cup Orange Juice (OR 1/4 cup Coconut Milk and 1 tbsp each Lime Juice +  Maple Syrup/Agave Nectar)

Halve the pineapple and scoop out the fruit using a grapefruit knife, creating two bowls (use more pineapples as needed per guest, adjust other fruit accordingly). Cover 1/2 pineapples with saran wrap and set aside in fridge, if preparing in advance. In a large bowl, combine all the fruits except starfruit slices and toss with the coconut, if using, and OJ or coconut milk mix. Store in fridge if making in advance. Right before serving, spoon fruit salad into pineapple shells and top with starfruit slices.
 

Recipe: Six Ways Soy

INGREDIENTS:
1 Brick Tofu
1 Can Soy Beans
1 Box of Frozen Edamame
1 Can Coconut Milk
1 Package Tempeh (I used the marinated coconut curry tempeh strips)
1 bag Spinach
2 Garlic Scapes (or 1 clove of garlic if scapes aren't in season)
1 tsp Curry Powder
1/2 tsp Turmeric
1/4 tsp Coriander Powder
3 Cardamom Pods
Dash of your favourite curry spices (mace, masala, etc.)

Separate tofu like this:


Saute 1/2 or so of the bag of spinach with chopped garlic scapes or minced clove of garlic until spinach is reduced down. Stuff as much of the mixture in the tofu cavity as you can, putting the rest on top.

Set oven to 375F.

Mix 1/2 can of coconut milk with the spices. Put the stuffed tofu in a baking dish and the rest of the spinach on top. Pour a little of the coconut-spice mixture over top and stick it in the oven.

In a saucepan, heat 1/2 can of soy beans and the rest of the coconut milk mixture over medium hear, stirring occasionally.

On a BBQ or grill, grill the indicated piece of tofu to get that signature grill mark crossing (2-3 minutes each side then rotate 1/4 turn and do again). Meanwhile, fry the thin piece of tofu in some oil and then fry the tempeh in same oil. Right near the end, cook the edamame according to box directions. Stack up the pieces in this order: Fried piece on the bottom, grilled on a 1/4 angle, baked/stuffed on another 1/4 angle, tempeh pieces layed across top, then top with sauce and a few pieces of edamame!