Breakfast was HEAVENLY! Last night I made a tofu scramble consisting of firm silken tofu, red bell pepper, carrots, zucchini, broccoli, mushrooms, and Gimme Lean sausage. I used the basic spices from the VwaV recipe along with some nooch to make everything cheesy. Just the way I like it. I also had some berries and a new type of bread I've never tried...it'sHannah's RoshHashana Cake. Going with the simple theme this week, this bread is sweetened with applesauce and agave nectar. Agave being one of my favorite things in the world I printed this recipe right away and rushed to make it. I used applesauce instead of oil and omitted the orange blossom water (didn't have any) and also halved the recipe. I didn't have any mini-loaf pans so I just stuck it in a regular one and it came out fine...just a little short. I couldn't believe the amazing aroma coming from the oven when this was baking. It smelled fantastic but I withheld myself and waited until this morning to eat it. Let me just tell you this, I will be forever buying more agave because I'll always be out due to making this so often! I love the flavor of this bread. Simple, sweet, moist, and perfect for breakfast, a snack, or a dessert. Hannah I can't thank you enough for this recipe! =) I promised my friends at school I would show them how delicious vegan food is so why not start with a batch of Homestyle Chocolate Chip Cookies from VLV! The last time I made this recipe the dough came out really dry but since it always gets god reviews I had to make it. I don't want to serve bad cookies to my unbelieving friends. They came out really well and I got they seemed to cook better than the last time. I'll let you know how it goes tomorrow, until them I have to go swat the hands of the family members who won't keep their eyes off these babies. hehe.