Started the day off with a quick tofu quiche full of red bell peppers, onions, tomatoes and mushrooms loosely based on a recipe from VegWeb. The picture makes it look dry, but really the top of the quiche just turned a nice, light golden color and the inside was *very* moist and delicious. The key ingredient was some vegan parmesan cheese. I also tossed in some nutritional yeast for fun. There’s more, click here!