So in the end, I made polenta and chili as the vegan meal, and for dessert, we had this forbidden rice pudding. It's the rice that's forbidden, not the pudding, by the way.
I've made it before, using this very simple recipe, and really liked it. It's creamy and sweet and the texture is very down-home rice pudding chewy, but the rich purple color and suble coconut flavor give the whole thing an exotic twist. And, the pudding is good both warm and cold.
Last night I topped each dish with some mango, which was both pretty and delicious, but there was no more mango by the time I took the photo today.
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