Category: Recipe

Gumi BentoSooo … this is the video I just uploaded, and as promised, I’ll include a recipe here.  One of the tags I used in the video was カレライス, which is not technically true because there’s no rice but … I mean, you can definitely use rice if you want instead of spaghetti squash – I just wanted to give you more options for your vegan bento box!

We’ll start with my recipe for curry spice, which is:

Curry Spice

2tsp Tumeric
1tsp Corriander
1tsp Cumin
1/2tsp Cardamon
1/2tsp Cayenne Pepper
1/4tsp Black Pepper
1/4 tsp Cloves
1/4tsp Cinnamon
1/4tsp Cocoa Powder

Ok; now I made this powder using the formula on this blog post – the ingredients above the line are the most essential ones, while the ones below the line, as you’ll see on that blog post, can be substituted out for other ingredients.  Try switching out the cloves for coffee or the cocoa powder for sage in the same proportions or something for a fun flavor experiment!  Either way, do be sure to keep the proportions relatively the same – the percentage breakdowns for the recipe above are roughly:

30% Tumeric
19% Corriander
19% Cumin
8% Cardamon
8% Cayenne Pepper
4% Black Pepper
4% Cloves
4% Cinnamon
4% Cocoa Powder

Which fits in with the proportion ranges detailed on that post, except the cayenne pepper which is a little higher in my recipe because I like a little spice in my curry; it took a bit of finessing to come up with proportions that equaled 2-3Tbsp of actual powder, but after some math I got the numbers to work out fine.  Substitute in whatever you want to though – if you want it less spicy take out or lessen the cayenne pepper and add another spice to make the amount of powder the same – for example, only use 1/4tsp of cayenne pepper and use a 1/4tsp of nutmeg as well.  Making quick little substitutions like that can really customize the flavor of your curry to your liking!

Alright, now for the actual recipe for the curry:

Fried Tofu: (Recipe taken from this blog post.)

1-2lbs Extra Firm Tofu, cubed
1-2Tbsp Safflower Oil (or other high heat oil)
1/2c Salt
3c Water

Curry Roux:

4Tbsp Vegan Margerine
5Tbsp Flour or Corn Starch
2-3Tbsp Spices (see above for my recipe)
1-2Tbsp Ketchup
1Tbsp Sweet Chilli Sauce
3Tbsp Ponzu sauce (or Worcestershire sauce)


2 Medium Onions
2-3 Potatoes
1/2 bulb FEnnel
2 Bell Peppers (one orange, one yellow)
2 apples, peeled and cored
1-2Tbsp olive oil
2c Miso or other broth
1c Water
Salt to Taste

And, in case you missed it, here’s the video instructions on how to put it all together!


Not to brag or anything, but I totally think this isn’t too bad a job considering I am not trained in the culinary arts … Though that also means I don’t have a super developed pallet, so there could be subtle nuances I’m missing – also I haven’t had real cake in a while, so this might taste nothing like real cake … But it has that nice fluffy consistency that I remember cake having, and it can be any flavor a cake can be, so I count that as a win! :3  Anyway, here is the ingredient list:

1 Mug (all of the ingredients go into this mug :3)
3Tbsp + 1tsp Flour
1/4tsp Baking Powder
1/16tsp Salt***
2Tbsp Sugar
2tsp Vegan Margarine
1 Egg worth of prepared Egg Replacer
2tsp Water
1Tbsp + 1tsp Milk Substitute (Rice, Soy, Almond, etc.)
Flavoring as desired

***Really this is just a pinch of salt, but I hate it when recipes say stuff like that and don’t actually give a measurement of some kind, so basically this is just a VERY SMALL AMOUNT of salt … xD  I just wanted to give you SOME idea of how much I was putting in.

As for the flavoring, I added a 1/4tsp of extract to each of my trial cakes and they were certainly vanilla-y enough for me.  So I would suggest a 1/4tsp of any extract, and between 1/2 and 1 full tsp of any powder (like cocoa powder, matcha green tea powder, spices, etc.)  In the video example, I ended up using 1tsp Matcha Powder and 1/2tsp of Raspberry Extract for a Raspberry Green Tea cake (which I definitely suggest!)  Just sort of use your best judgement; but don’t add too much powder or it will make the cake to dry after you microwave it!

Likewise, if you add alcohol or juice to flavor it, if you add too much liquid you might need to adjust the cook time of the cake to account for it.  If you add a Tbsp of coconut extract and a Tbsp of pineapple juice for a pina coolada cake, you might have to add 15-30s on to the 2min cooktime I suggest in my video.

Speaking of cook time, I mentioned I would tell you what the wattage of my microwave was just so you know exactly what I’m doing in the video and how my cake was cooked.  My microwave is a Sharp .8 Cubic Foot unit with 800Watts of power.  So, if yours is more or less than mine, you also may need to adjust the cook time accordingly to keep your cake from burning or coming out gooey.

Aaaaand … if you happened to just find this post and have no idea what I’m talking about, why here; I have a video for you to peruse!  Just scroll down 🙂

To the rest of you, sorry for the wait on this post – and until next time, remember, There’s no use Boiling your Cabbage Twice!

❤ TwiceBoiledCabbage



So, in my last post, Scales Still Suck, I mentioned a protein shake that I’ve been using post-workout to try and combat the intense hunger I feel.  I wanted to expand on that, and explain why I bought the protein mix that I did, how I figured out how much I want/need to take after a work out, how much protein you’re supposed to have in a day to lose weight (which is not the same as how much you’re supposed to have if you’re not losing weight), how to absorb more protein more efficiently … Just a lot of things about protein in general.

Ready, set, go!

So, first off, I wanted to figure out how many grams of protein I was supposed to have in a day – and after a bit of research, I discovered that the recommended amount of protein is about .45g/lb you weigh.  And I was getting around that much every day just by eating what I normally eat, so I wasn’t sure if I should start drinking protein shakes or not, because I didn’t want to have some kind of protein OD.  However, I decided to look into maybe a higher protein shake recipe for afterwards at least, and stumbled across several informative sites that basically said that, while in your normal diet you want about .45g-.5g of protein per pound you weigh, if you are working out or exercising regularly and you are trying to cut (re: lose) weight, you should actually have about .9g of protein per pound you weigh.


Not only should you have about twice the protein, but as I mentioned before, if you’re feeling peckish after a workout, it’s probably because you burned all of your muscle’s stored sugar – which is good, because that means you definitely started burning at least some fat!  But is bad because now your muscles have nothing in reserve, and your body will basically demand they be fed in preparation for the next time you decide to go crazy and exercise for an  hour straight (which presumably will be the next day, but your muscles don’t need to know that!)  However, this the best time to stimulate the growth and production of new muscle tissue, and that would be through consumption of protein – in fact, you apparently should have .33g of protein per pound you weigh directly after a strenuous work out.

You should also have carbohydrates with your shake in order to maximize your protein intake – which, if you’re on a low carb diet probably won’t sit well with you, but I’m not so I was ok with this.  Most places suggested mixing dextrose with the protein shake.  And, once place I found also suggested mixing in a little cinnamon and honey, because there are studies that have suggested that those two things increase your body’s receptiveness to taking in protein.  Also they’re tasty.  xD

So, doing a little math, I figured out that, if I weigh 197lbs (which I did at the time I was doing this research project) I need:

197lbs x .45g protein = 89g protein/day to maintain weight while working out
197lbs x .9g of protein = 177g protein/day to cut weight while working out
197lbs x .33g protein = 65g protein directly after workout

Which is a lot different, and a lot more protein than I was getting.  I adjusted my diet somewhat, though I still don’t get 177g of protein every day – I get somewhere closer to between 100-120g.  But anyway, what about all this protein I’m supposed to get directly after my workout?  The answer was of course a protein shake!

Now, most places suggested this stuff here:

Arbonne Essentials

Arbonne Essentials

The Arbonne Essentials vanilla protein powder.  It’s got whey protein in it, which is the protein that stimulates muscle growth the most – you find it in most non-vegan protein powders.  And it is expensive, as most protein powders are, I came to find out.  That giant jug thing is $60 and has like, 25 servings in it … However, the big question is, how much protein is in a serving of that?  Answer: there are 20g of protein in 2 scoops according to the nutrition facts provided on the official website for the Arbonne product line.  Meaning there are about 10g/scoop or so, and if you recall, I need 65g of protein or so after each workout.

Which means I would need roughly three servings every time I work out.

Which means that that giant vat would literally last me about 8 days.

$60/week for protein powder?  Um – no thank you, I’ll pass.

However, I didn’t just quit looking at that point; I figure maybe I’ll splurge on that when I weigh less so I need less protein after my workouts.  In the meantime, I went to my local organic hippie store, since Whole Foods and places of that nature don’t exist where I live for the most part, and I found their protein/supplement section.  And I proceeded to read ALL of the labels, looking for one thing – which powder supplied the most protein for the least amount of product?

The one I eventually settled on is called Vegan Sport: Performance Protein

Vegan Sport Performance Protein

Vegan Sport Performance Protein

And it is for one simple reason that I chose this powder, even though a giant vat of it also cost me $60, so it doesn’t really seem like I’m ahead, does it?  xD Well, this protein powder, though it is not whey protein, which I really tried to find but they just did not have, has a serving size of one scoop.  Which I really appreciated because I don’t want to have to mix however many scoops I need with a gallon of water so that it’s not like trying to eat sand when I put it in my mouth.  However, even better than that … Well here – I’ll let you see for yourself.

Omg look at the amount of protein in 1 SCOOP!

Omg look at the amount of protein in 1 SCOOP!

Yeah … this stuff has more protein in one scoop than the Arbonne provides in 2 scoops … That is definitely a positive.  So, instead of having to use six scoops of protein powder, I only need to use two, and this vat says that there are roughly 24 servings inside.  Which means this vat should last me two weeks since I don’t exercise on Sundays.  EXCELLENT.  $30/week, while still a steep price, is a far cry from $60/week, tyvm.

Along with two scoops of powder into my water bottle, I also add a half a tsp of cinnamon and two tablespoons of honey, roughly.  And can I just tell you, with the vanilla shake mix, which is the one I bought, this combination is DELICIOUS.  I actually sort of look forward to the shake, even if it does have the consistency of roughly ground up chalk unless you constantly mix it.  Oh, and word to the wise?  Add a splash of water to your shake if you use this stuff before you take the last few sips – for some reason no matter how much you shake, it has these gritty particulates at the bottom and they are very hard to get down, I find … ^^;;

Now, as far as adding dextrose I didn’t get into all of that yet – I’m waiting until I can cut down a little on how much powder I use, because right now I have a 16oz water bottle, and for every scoop you’re supposed to add 8-12oz of water and mix.  So right now, I have a perfect bottle for making up my shake – I don’t want to add more powder to it because then I’ll have to add more liquid.  But if I can get down a little weight wise, I’ll get some of that dextrose stuff and see how it goes.

But until then, I am happy with my little shake mixture, and I’ll continue using it the way I am, because hey – it’s more protein directly after a workout than I was getting before! xD

Hopefully this was informative, and I’ll see you next time :]

❤ RaeynnBeau

So, decided to make a tofu scramble for breakfast … So at 6:00am, I looked up a recipe online, looked around the fridge to see what veggies I had laying around, and got to work. :]



The recipe I found, which you can also find if you click here … And interestingly, this recipe, besides the normal cumin, tumerick, and soy sauce that you usually use, also calls for apple cider vinegar, garlic, and orange juice/zest.  I’ve never seen oranges called for in tofu scramble before – I was really excited to try it!

So, I copied up my vegetables – I didn’t take this picture until halfway through the prep, so you can see my vidalia onion, asparagus, and green pepper are already done, the clementine orange is grated but not juiced, the romaine lettuce isn’t cut … And I didn’t find my cumin powder or coconut nectar until afterwards …

But you get the idea. xD

Anyway, the recipe calls for vegan butter, but I didn’t have any and I didn’t really want the extra calories from it any way – but I wanted a little more flavor than just doing it in water, so I decided to use a little extra virgin olive oil.

While that was heating, I drained my container of extra firm tofu and squished it between several layers of paper toweling a few times.  Then, I put it on some more dry paper toweling and sliced it into pieces, folded the paper towel over and squished it again to get out as much water as possible so that it would absorb the delicious spices and orange juice and stuff instead.  If I end up doing this more often, I might have to get a tofu press …

Anyway, at that point the oil was hot, so I added the onion, peppers, asparagus … And of course, it started spitting and making all sorts of noise because it was hot oil and there was still a little cold water on the veggies.  I get super nervous when the frying pan makes noise and steams and spits, because … I don’t know, just because I guess xD So I turned it down to medium heat from medium high and continued on my way.

Half the spices and liquids (except the orange ingredients and coconut nectar, which is what I prefer to use instead of agave nectar), like the recipe says.  Then I stirred it up every now and again while I was juicing that orange and finding my cumin powder and coconut nectar, and this and that … And then, once the onions started to turn translucent, I added the tofu, more spices, liquids, nectar and orange ingredients and up good.


There’s a picture, complete with my slotted wooden soon :]

I cleaned up my workspace while it cooked down. I will say that the recipe says to cook it for 4-5 minutes, but mine needed almost 10, and when I added the tofu I turned the heat up to high.  But for some reason the liquid would just not cook down for anything …

However, the end result was absolutely delicious!! O: I was really wow’d by this recipe, and I think a lot of it had to do with the orange juice/zest, and the coconut nectar (or agave nectar, but it’s really almost exactly the same). I’ve never added sweet/citrus to tofu scramble before, and I must say, the subtle complexity of flavor it added was stellar! Will definitely be making this again …

Definitely an A+ recipe – if you’re in the market for a tofu scramble recipe, check this one out!

Also if you have a second, vote on my poll!

‘Til we meet again!
~ RaeynnBeau

(Failed) Vegan Pumpkin Cookies

Yeah – so, a coworker of mine requested pumpkin chocolate chip cookies … So I figured ok, found a simple recipe, here from Miss Detoxinista, and bought what I didn’t have already to make it;.figured I’d just do it this morning before I got ready for work.

Now, there’s something you have to know about me before I continue. I am cursed when it comes to making cookies – something always goes wrong, they always go all flat in the oven, the edges burn … Suffice to say that they never come out looking like the picture on the book (or in.this case, on the website). But I figured I’d give it a shot.


So here’s all of my ingredients, lines up and ready to be measured and combined. It was probably the easiest batter I’ve ever made – nit only are these cookies vegan, but they are also grain free, which means you could make them gluten free very easily just be checking that your other ingredients are ok. Which I think they should be. But anyways, so I combined my ingredients, made my batter, and spooned it out onto my cookie sheet.

Oh, word to the wise – if you use chocolate chips, its hard to press then with the wet fork like she suggests because the chips don’t press.


See? Alright, so I made a batch and a half, because that’s how much almond butter was in the jar I bought, and it just made 2 dozen cookies at the size I scooped. Sp that was cool, and I was wiping scooping and baking and all that jazz – and then I took the first batch out, which of course, was a little flat and burned around the edges. I figured I baked them too long – I went for 13.5 minutes because the recipe says 12-15. So I put the second dozen in, and put those on the rack to cool.

Remember how I said something always goes wrong when I bake cookies? Well, it was around now that I realized – I had forgotten a key ingredient.  If you look in the above picture of my ingredients,.you can figure out what it was.

Give up?

It was the last item in the recipe besides the optional chocolate chips.  Yeah, that’s right – the salt. Well, it was to late at this point, so I just let it bake and waited to see what happened.  The end result? I.didn’t burn the second dozen,. Though the cookies still looked all flattened out and ugly, but this time almost every single one crumbled when I took it off the cookie sheet with my spatula.  It was a hot mess (literally).  After they cooled a bit, I packaged them up to take up work, but I’m not letting anyone eat them – I’m just taking them as evidence that I tried.


The ones on the right were the first burned batch, and the ones on the left were the second crumbly dozen. You can’t really see how much they fell apart in that shot though, so let me show you my countertop after I put them in the tupperware:


It was at this point I also realized that the blue top didn’t fit on the tupperware I’d gotten out, so I had to put them all into one container. Just the careful movement from one container turned the.second batch onto this:


So yeah- having a great morning, aren’t I? xD Can anyone tell me (and I mean besides the fact there was no salt in this batch, because this happens even with a perfect recipe – I’ve even had it happen with those premade squares you buy then break apart and bake why my cookie batter always flattens out so that the edges burn every time? I would be eternally grateful! ^^;;

Oh, and don’t forget to vote on my survey – its still open! 🙂

Recipe: Avocado Reuben

Avocado Rueben


Alright; this is going to be a quick post – been super busy today, running all over the place, and making birthday presents for my friends … But anyway – here is your recipe for today; a delicious Avocado Reuben, with vegan Thousand Island Dressing, which has half the calories and a tiny fraction of the cholesterol to boot!  Also, I think it’s way more delicious than the stuff you get out of the bottle at the supermarket for 99cents or whatever. xD

Vegan Thousand Island Dressing

If you click on this link, you’ll find the recipe I used for it – super easy and quick after you’ve whipped up 2 cups of Thousand Island dressing.  So far the dressing has lasted through four sandwiches, and I still have plenty of it left. I’m out of avocados though, so I’ll need to go back to the market on Saturday and get more – hopefully the dressing will keep in my refridgerator until then.

Also, another excellent discovery that I made during this week was a little thing called Veganaise, which you need to make this Thousand Island dressing … It’s really cool – but it’s more like Miracle Whip than mayonnaise – I’ll probably review it on my blog sometime in the future when I buy more … Though it may be a while; for a pretty small jar it was $6, and I don’t have much left after cooking for this weekend … I wanted to use all of it so that it didn’t go to waste like my vegan cheese did, which was also expensive – the stuff that was left over from my pizza exploits (which I don’t remember if posted here or not) and my macaroni and cheese (also not posted here I don’t think … wow I’m slacking) went bad sitting in my fridge for a week unused … I didn’t want the same thing to happen, since I am pretty poor …

Cooking up a delicious Reuben! =)

And one last picture to the right of the reuben in a frying pan;  I ended up using pumpernickel bread only because, though it was a complete toss up between rye and pumpernickel, they were putting out the darker bread when I happened to be at the grocer, and I decided that since I knew it was literally fresh out of the oven, I’d grab a loaf of that, since it was the same price and size as the rye they carry as well.

Also, a word to the wise on the avocado – the recipe calls for half of one for this sandwich; I recommend toning it down a little.  I used a whole half on my first sandwich and it was too much – I’ve made a couple since then, and have used anywhere between a quarter and a third of an avocado, and it was much better I thought.  In my opinion, less is more in this case … (Unless your avocados are small; mine were on the larger side.  Perhaps that’s why it seemed like there was too much?)  Also, if you keep the heat down and move the bread a little as it cooks, you can avoid using oil altogether, if you want to – though the tiny bit of olive oil does make it brown more nicely.  I tried it both ways and found I could sacrifice a few extra calories for the delicious crispiness of the bread when the sandwich was finished.

This is definitely one of my new favorites – I will probably make this again many times in the future!  I’ve already had three this week (the fourth one I made for a friend when she was over, and she really liked it!) and I am only stopping now because I’m out of avocado …

Anyway; hope you end up trying it out – it really is absolutely delicious!

Sunday for the Week Menu 5-6-12

Yummy Food! Fresh Berries from the Market, Broccoli Potato Latkes, and Vegan Potato Salad! 😀

Ok, so it had been WAAAAAY too long since I posted here!  I had been in the habit of posting every day, but some things happened, so I ended up taking a week off … Not really in a good way, but I’m back so it’s all good … 🙂

I had to cancel my appointment to go to a spa on Friday because I was bad last week … But there was a reason!  And, I am sticking to my reward system – no bike riding equals no professional leg waxing for RaeynnBeau!  Anyway, the reason I’ve been missing, and the reason I didn’t keep up with my exercise routine this past week are one in the same.  Last Sunday, April 29th, we (and by we I mean my cousin, uncle, and myself) redid almost the entirety of the landscaping in my grandparents’ backyard – originally, we had several gardens ringed with flagstones … Well, for seven hours, we dug up giant stones, hauled them away with a wheel barrel, re-edged the gardens, and carted/shoveled mulch to re-finish them.

… I thought I was going to die.

Everything looks nice now, except for one garden we didn’t get to yet, but … That’s on the to-do list.  And let me tell you, I am NOT looking forward to it.  But anyway; on to the bad behavior of this past week – after that seven hours, my body hurt for the entire week.  I kid you not – I woke up every morning stiff, sore, and tired, and I couldn’t even LOOK at my bicycle … So, I didn’t ride at all last week, and I didn’t have the energy to do much of anything besides go to work and sleep.

However, now I’m all rested up, so hopefully I’ll get back on track this week!

In other news, I also skipped out on the market last week because I was doing research late on Friday for a final paper I needed to write, and when my alarm went off at 6:00 I hit the snooze button and that was the end of that … xD So, since I didn’t have any ingredients to cook with last week, I didn’t have anything to post for “Sunday for the Week”, even if I had felt up to writing something – my meals last week consisted of fruit left over from the previous week, pecans, almonds, and brown rice with steamed vegetables.  Hurrah … Probably the worst week since I became a vegan; I’m going to try as hard as I can never to skip the market again xD

To make up for my lack of recipes last week, this week, I made twice as many things as I normally do – four recipes instead of two! 🙂  You’ll soon be seeing recipes for Broccoli Potato Latkes, Vegan Potato Salad, a Vegan Reuben (made with avocado instead of corned beef/turkey), and even a Vegan “Tuna” Salad!  (Which, if you don’t mind spoilers, I have to say, is SURPRISINGLY delicious) I’m here now to tell you guys that I’m back as far as blogging – I don’t have time to post a recipe right now (the last of my latkes are actually still uncooked, and one is in the pan sizzling away behind me) but look for them in the near future!

I should be back to posting every day again now; sorry for that little hiatus – yard work was such a terrible invention.  I have no idea who thought of it, but I would probably NOT be their friend … ^^;;

Sunday for the Week: Vegan Quiche

I apologize for the not so great quality of the pictures in this post; I couldn’t find my actual camera, so I had to take them with my phone, and this was at night, since that’s when I cook on Sundays …

Alright; so Sundays are my day to cook for the week; however, this is a weekend-long process.   Friday I find my recipe and decide what ingredients I need to purchase.  Saturday morning I go to the local public market in the city and  get the ingredients I want – anything I don’t get there, I head to the grocery store to stock up on afterwards.  And then, Sunday evening around dinner time is when I put everything together so that I have food for breakfast/lunch for the rest of the week, so that I don’t have to really think about food in the morning – I can just open the fridge and eat, and then, I can pick up a container and leave on my way to work.  No fuss no muss.

This week, I discovered a recipe for Vegan Quiche – while I was at college at Wellesley, when the Cazenove dining hall was still up and running, the one thing that was always delicious was the quiche.  It was a favorite for all of my friends and I – the quiche.  So when I found the recipe for vegan quiche, I was really excited, and hopefully I managed to recreate something that tastes delicious too.

Here are all the filling ingredients before I finished mixing them together.  Now, I absolutely hate mushrooms … But, I recently learned a fun fact (which, I am sure you will learn, I know many) that made me decide that I really need to hop on the fungal bandwagon … Which sounds totally appetizing, I know.

Fun Fact/Tip:

A mushroom is a lot like human skin cells when exposed to sunlight; they produce vitamin D the same way our skin does.  So, if you put your mushrooms in the sunlight for an hour or so before cooking them, they will add some Vitamin D to whatever dish you’re preparing with them.

Pretty cool, huh?

So, I decided I had to add some mushrooms, even if they aren’t my favorite.  The pasty looking stuff in the bowl underneath them is tofu, turmeric, garlic, onion, rice milk, a little no-chicken chicken stock (xD that’s not an oxymoron), and red/yellow/orange peppers I pulsed in a blender for a little bit.  (It’s a pinkish color because of the red peppers) Also in this mixture, though you can’t see it very well is about a half cup of hemp seeds and a tablespoon or so of Flax Seed Oil.  Yum yum – Omega 3s.  Definitely gotta get those in; I’ve been slacking recently because I haven’t been making smoothies in the morning, which is when I usually add in some Flax Seed Oil to take care of that, so definitely a good thing to add here.

I didn’t take a picture of the crust before I filled it because for whatever reason, it didn’t occur to me – but here it is after I stirred it with my trusty wooden spoon and poured it into the whole-wheat crust I made.   Which was really easy with a little whole wheat flour, some vegan butter (soy continues to completely amaze me  with it’s versatility), and a few tablespoons of cold water.  Which I mixed in properly I might add, one tbsp at a time, in probably the dumbest way possible … But I won’t go into that.  Just wanted to mention that I DID in fact add the cold water correctly; I learned that somehow it actually DOES make a difference if you add a tablespoon of cold water, mix, and add more, as opposed to just pouring 5 or 6 tablespoons of cold water in at once and then stirring at the end from my friend who worked in a bakery while we were in college.  Go figure.  I dunno what the difference is, but I DID IT RIGHT!

The recipe I was following said to put this guy in a 380 degree oven for 45 minutes and check it – it’s done when the center is firm.  It also cautioned to check the quiche at half an hour and in intervals from then on in order to make sure it didn’t burn, because cook time varies between ovens.  Well, my oven must be slow or something, because not only was it squishy at 30 minutes, and 45 minutes, but I had to leave it in the oven for another fifteen minutes – this baby wasn’t done for an entire hour.  And I kept neurotically checking it every five minutes to be sure it wasn’t burning or becoming ruined due to negligence.  Honestly, I’m not 100% certain it’s really cooked either – I took it out after the hour because I was afraid I was going to burn it, and the cake tester I was using came out clean, even though the middle was still sort of … malleable.

Oh well; I’ll know when I cut a slice for breakfast whether or not it needs to be baked longer, and if it does I’ll heat up the oven and cook it for a little while longer.  However, for a first attempt at a quiche, let alone a vegan one, I think it came out pretty well – it looks good and smelled good while it was baking.

I took into consideration all of the ingredients I used, and looked at the packages and what not – if I cut this into 6 pieces, so I can have it for breakfast all week basically, this quiche comes to about 296 calories per slice, which isn’t too bad I don’t think.

Here is a link to the Tofu Quiche Recipe that I used.

Hope this was helpful to some of you!  I also made a Sweet Potato and Tomato soup today, and an interesting tossed salad with dressing that I’ll post later in the week.  But for right now, I’m going to sleep, since it’s 1am here and I have work tomorrow! 🙂