After gorging ourselves on the Thanksgiving Teaser at Real Foods Daily (on Wednesday *and* Friday!!) and eating more "holiday" food than we could stand in September and October when I was writing my e-cookbook Pudge-Free Holidays, our actual thanksgiving meal was pretty boring as you can see -- but I did whip up a killer cranberrysauce! It was so good splattered over baked tofu (we like extra-firm super protein tofu).

Every year I buy fresh cranberries as soon as I see them... and then they hang out in my freezer for weeks. Eventually, I start feeling wasteful and use them to make a relish or sauce - even though I'm not really a fan of either (we all have our preferences, right?). Like clockwork, I bought a bag of cranberries about 3 weeks ago and they've been hanging out in my crisper ever since. I checked on them this morning …

This French toast is where it's at. It's far too tasty for how easy and quick it is. You also won't believe its healthy! Nom Nom Nom!! This recipe comes together in minutes and it's quick enough to whip up a batch before work or school! You'll be so glad you did, I promise.

 

Ever since we had Vcon Po'boys, Scott's been asking me to make another batch of the Vcon Chile Cornmeal-Crusted Tofu (baked). I was worried a plate of tofu might be a little too boring, so I checked Vcon for side dish ideas. Southwestern Corn Pudding was recommended in the blurb about the tofu, and since I happened to have all of the ingredients on hand, I made it. The Southwestern Corn Pudding is O.U.T.S.T.A.N.D.I.N.G. If fact, I'm tempted to …

My best friend Jim took a stab at making beer bread a few weekends ago. I was so intrigued (and impressed) that I thought I'd do the same. Look at that gorgeous loaf! It has a firm and crunchy outer crust but is still soft on the inside. I am so proud of my loaf!!