Today I decided to make two recipes I've made before - the Mini Crustless Tofu Quiches from Fatfree Vegan and the Lemon Cornmeal Waffles from Vegan with a Vengeance.
Here's the prep for the quiches. You mix silken tofu with a few other things in the food processor and saute some diced peppers and mushrooms.
You can make these quiches in regular muffin pans but I love an excuse to use my mini muffin pans. I love these mini ice cream scoops for all sorts of batters - I have them in several sizes.
Mini quiche goodness. Every time I make this recipe I regret not doubling or tripling the recipe to have extra to freeze. These would be a terrific high-protein choice for a quick breakfast on the run.
The waffles did not happen due to my old waffle maker deciding to kick the bucket on Easter. Fortunately the batter makes good pancakes as well. The white rabbit is actually a dish sponge holder but I thought he looked cute in the photo.