I made the Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper- Almond Sauce. (And yes, more pumpkin muffins!) Soft tofu is pureed with garlic, soaked saffron, and olive oil and is poured over potato and onion slices and baked. We both liked it a lot and the leftover red pepper sauce was great over pasta.
I love the humor in this book and all the sidebars on veganism on the Internet, taming your tofu, anarchist-feminist potlucks, and Food Not Bombs. There is a small center section of photos and the book includes sections on Brunch, Little Meals, Sammiches, and Finger Foods, and Pizza and Pastas.
I have MANY favorites from this book other than the Pumpkin Muffins: Scrambled Tofu, Tempeh and White Bean Sausage Patties, Tempeh Sausage Crumbles, Tempeh Bacon, Fronch Toast, Lemon Corn Waffles with Blueberry Sauce, Berry Scones, Cherry-Almond Muffins, Apple Pie Crumb Cake Muffins, Beet, Barley, and Black Soybean Soup w/Pumpernickel Croutons, Potato-Asparagus Soup, Fresh Mango Summer Rolls, Chickpea Broccoli Casserole, Falafel, Veggie Burgers, Mashed Potatoes with Punk Rock Chickpea Gravy, Stewed Tofu and Potatoes in Miso Gravy, Brooklyn Pad Thai, and the Chocolate Thumbprint Cookies.