from the Joy of Cooking
preheat oven to 375F.  Grease a bunt pan or 8" square baking pan.

Whisk together in a large bowl until blended
1.5 cups of all purpose flour
1 cup of sugar or sugar sub.
a little over 1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Add:
1 cup cold water
1/4 cup water
1 Tablespoon white vinegar
2 tsp vanilla

Mix until smooth.  Scrape batter into pan and bake for 30 min.  (Tip: before placing the cake in oven, hit the bottom of the pan on the counter to force all the air bubbles to the top)

I was going to take a picture of the cake,  but there isn't any left!  it's that good!!!

In a food processor blend until smooth:
1 block of Firm Tofu - pressed
salt and pepper
1/2 tsp of tarragon
2 Tablespoons of Rawmesan
2 Tablespoons of Tofu Scramble mix (homemade mixture of nutritional flakes, chili powder, turmeric, and salt)
1 Tablespoon of olive oil
1/4 cup white wine

In a pan sauté:
1 bundle of asparagus, chopped, 1/2 the tips removed and reserved to the side
left over baby bella mushrooms (about 2 handfuls)
1 medium zucchini chopped
fresh oregano
fresh thyme
dried basil

Add the tofu mixture to the veggie mixture and combine.  Add filling to a pre-made pie shell (vegan of course!)  Place quiche on middle rack of 350F oven.  Bake for 45 min or until golden brown and has set up.  let it cool for 15 min and then dig in. 

So, what are you making for dinner tonight?  Are you ordering in or cooking something from scratch? 
Whatever it is let me know.  Post it as a comment. 
Huge bonus if you post a picture of it too!