fresh bread and tofufish

I could so get into the habit of making bread more often... I always dismiss the idea, thinking that chapatis are more of a single girl kind of food. But sometimes it's just healing to the soul, you know? Something about snarfing fresh baked bread with a bit of Earth Balance is such a treat. Better than cake. I'm so serious.

I used the rustic bread recipe from the Freshloaf site, except with more whole wheat flour and gluten flour, and ooooh, was it good! I think I'm still partial to this recipe, but the freshloaf one was easier to work with and made twice as much, so thar ya go.

My oven is really stupid and it jumps all over the dial during the simplest of baking procedures, so the initial rise could have been a bit better. But they still rose like crazy. And smelled like heaven!

Yep. Perfect lunch. (not pictured, copious amounts of EB and some mayo for dipping veggies)

I'm not always suzie simpleton, though. And remember the 3 bricks of tofu? Well, the first one was seaweed flavoured, which I'd never tried before, so I mushed up a batch of asian-style tofu salad that turned out tasting exactly like tunafish! So weird, yet so nostalgically delish.

Forget the plain veg lunch - TOFUFISH is my new favourite. I've had it 3 days running now.
(I'm saving the recipe for a cookzine, I think!)

And brick number two was medium-firm, so I figured I'd give Susan's crustless tofu quiches a go (seeing as everyone vegan with a muffin tin has tried them and professed their awesomeness from rooftops and stuff). They are wonderful! Much like the tofufish, they're shockingly quiche-y in flavour. I had some issues getting them to stay intact (and it turns out I'm not the only one), but I'm pretty sure it was an oven issue, cause the ones that got good time under the parts of the coil that actually work were perfect. I think I can stop looking for a go-to quiche recipe, actually. I'm gonna throw this stuff in a crust next time I go home and seriously please some omnis!