I also made some garden fresh pizzas while I was watching Olympic hockey. The sauce was from the garden. Last summer's garden. Late in the summer I finally borrowed my mom's dehydrator and saved a few pieces of summer. Just what I needed in this wintry weather. The tomatoes were from mom's garden and the eggplant and peppers from my CSA. 
On the left is some dried tomatoes and on the right cubed and dried eggplant. The tomatoes were in slices, so I cut them up with some kitchen scissors. 
OK, so the shitake mushrooms weren't from the garden, but next year I'll have to dry some 'schrooms. Red and green bell peppers on the right.
This is the sauce on the pizza dough. 
I added follow your heart Mozzarella because that's the best vegan cheese available in the stores near me. I do enjoy tease and daiya. I ran out of cheese, so I made a roll out of the extra dough. It's trying to sneak into the photo.Cake:
Banana Bundt Cake
The wet stuff:
1 cup canola oil
1 3/4 cup sugar
1 cup soft tofu
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp orange extract
The dry stuff:
4 cups flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
The banana stuff:
2 cups smashed ripe banana (about 4)
1 cup strong coffee
Preheat oven to 350 and grease bundt pan.
In a medium bowl (or this cool sifter thingy,) mix all the dry stuff together.
In a separate bowl, mix the mashed banana and coffee together.
In a large bowl, beat the oil and sugar until most of the sugar has dissolved. Add tofu and blend thoroughly. Add extracts.
Alternately mix in 1/3 dry mix, then 1/3 banana, and repeat until all incorporated, but don't over-mix.
Pour into prepared pan and bake for 1 hour or until toothpick comes out clean.
Cool in pan 10 min, then turn out onto cooling rack.
Once cool, you can eat as is, or make a quick glaze.
Quick glaze:
1 cup powdered sugar
1 TBS soy milk
Blend together with an electric mixer and drizzle over cooled cake.
Gluten-free toast with "mite." Vegemite on the left; Marmite on the right. The consistency is a little different, and I'm sure there's some subtle taste difference, but I can't tell them apart. It may look like chocolate nutella or something, but I assure you this salty, yeasty topping does not resemble chocolate in taste. 
The Bread is Ener G gluten free, dairy free bread. It has a shelf life of about 6 months. I would have used it earlier, but I was kind of fascinated to see how long it would last. The special packaging is the "preservative" and you don't have to keep it in the freezer like other gluten free breads I've seen. The packaging got puffier the longer it sat around. For gluten-free bread, this isn't half bad. It tastes a little healthy, but otherwise is good. 
Here's some snowy photos of my neighborhood.
Big tree that decided to lose a few branches in my yard.
This is the footbridge I take on my walk to the train. It's much scarier at night when you think the Headless Horseman might be galloping up behind you. I live in Sleepy Hollow, so don't think that couldn't happen. 
OK, Headless Horseman aside, here's some actual danger. Just past the bridge there was a downed tree fallen on a power line completely blocking the road for anyone downhill from it. I just kind of walked around it to get home. The snow was pretty, but knocked out my cable for a couple of days. Cable is back on now, so I've got to go catch up on some Buffy I DVRed.
*For anyone who didn't live through the 80's, the title "He just smiled and gave me a vegemite sandwich" is part of the lyrics to "Down Under" by Men at Work. I had no idea what a Vegemite sandwich was until many years later. I once named our corporate volleyball team "Vegemite Slamwich." It won an 
Chocolate truffles filled various flavors from hazelnut to mint (yes, I ate them all) in a cute decorated wooden box. Orange ginger marmalade which I slathered heavily on some toast. Wicked yummy, I could have eaten it with a spoon. A handmade origami gift box and a very pretty beaded necklace. Oh, and an oh so cute photo of Squirrelly.
I'm also pressing some tofu in my new 
The photo is right after I put the tofu in. It'll be about half the size in about an hour and more like a quarter the size if I leave it overnight. Then I just break it up and add it to a little peanut oil in a small cast iron skillet, add a dash or so of soy sauce, and some hot chili oil. Sometimes I add a little sake to the pan to deglaze if the little tofu bits starts to stick to the bottom. Serve over hot sushi rice.
This was the Mean Green Mary. Despite the dandelion greens and other good for you additions, I think I got a little tipsy.
We shared the potato latkes. The condiment was a pear compote. Fried potatoes. So scrumptious.
Mmmmm biscuits with vegan sausage gravy. This was really yummy. Not too salty and just the perfect amount of sausage gravy. I'll get this again.
The roasted veggies are diced butternut squash, carrots, celery, leek, shallot, and garlic. Coated in olive oil and roasted in the oven. I like the small dice because it gets nice and crispy.
The broth is some sweet potato peels that have been frozen since thanksgiving and the rest is from the veggies I'm roasting. Some shallots that were fresh from the farmer's market last spring and their skins, the peelings from carrots, the tops and bottoms of the celery and leeks, and the peel from the butternut squash. I added some bay leaves and kombu.
Blend the roasted veggies together with the broth and voila, perfect roasted butternut squash soup. I topped it with a little paprika, but other than that I didn't add any herbs or seasonings (or salt) and it is wonderfully flavorful.
Here's my quick and easy black eyed peas and collard greens with brown rice.
