New Year 2021 started off rainy, but with high hopes for a better year, and perhaps by summer, a chance to reconnect with family and friends. I wanted our New Year dinner to link future hopes back to childhood memories. This delicious, stunning centerpiece entrée based on a recipe by Chef Yotam Ottolenghi fit the bill perfectly. It combines elements of several traditional Chinese sticky rice treats, both savory and sweet, into a new vegan interpretation redolent with the flavors of mushrooms, maple syrup-sweetened soy sauce and warming spices. I took it a few steps farther by substituting several of the ingredients in a nod to the Eight Treasure Rice dessert traditionally served at New Year, and cooked it quickly in an Instant Pot Bundt cake pan for a stunning and delicious meal.