mini quiches and burritos

So many people have been raving about these tofu mini-quiches from the Fat-Free Vegan Kitchen. I finally got around to trying them, and everyone is raving for good reason! I didn't use baking cups, since I didn't have silicone ones; I just put the batter in my muffin pan and they came out just perfect. No problems getting them out of the pan.

These had the recommended mushrooms & green peppers (I did leave out the tahini/cashew butter btw). I can definitely see trying this with other veggies like broccoli or spinach. They are very light, not too filling, so you'll need a lot of them for a meal, but they're very, very tasty.

After spending hours with melting chocolate and chocolate molds making the favors for Sunday's bridal shower, I decided to make burritos for tonight, and the future!

These were almost entirely organic; the beans, brown rice, mushrooms, peppers, green onions, and the tortilla. The corn is actually from the farmer's market last August (I love my vacuum sealer!!), and still had that sweet summer taste. I used Amy's Organic refried black beans since they're already nice & seasoned, and a roasted tomato taco sauce (from a bottle) to top it all off. I made a bunch of these to freeze, since I realized I could make yummy burritos like the ones I buy at the store. I was kind of pissed at myself, because after all was said and done (and in my tummy), I remembered that I had also bought some organic baby spinach to throw in these too! Bummer.

Here's a pic before I stuffed it into my mouth:

My organic CSA starts next week! Hooray!