from Vegan Cupcakes Take Over the World
The Golden Vanilla Cupcakes with Buttercream Frosting from Vegan Cupcakes Take Over The World. I made these guys for a CSE potluck, and I made two batches because I knew that none of the CS dudes were actually going to make anything. I tried to make pink and purple frosting, but I made pink first and then just added blue to get purple, and it turned out a sort of greyish violet that my roommate dubbed "brain." I think maybe I should have added more food coloring, but I was worried about it making the frosting taste funny.
Anyway, everyone like them, except of course the one dude who found out they were vegan (because the five vegans in my department were all "Awesome! Vegan cupcakes!") and was like "Uh, they were
interesting." I was like "You would not be able to tell the difference between them and regular cupcakes, shut the hell up."
Inspired by Bigmouth Strikes Again. The veggies are cherry tomatoes, leek and bell pepper, fried in olive oil with a little salt and pepper. Super simple, but really tasty. The tofu "fried eggs" were yummy, too, and I added some veggie bacon and some toast. (Check out the awesomeness of my Hello Kitty toaster with that toast, too.) This was a great brunch, although I did feel a little guilty about the extreme friedness of it. 
from Horizons: The Cookbook
I am totally digging this whole pan-seared tofu with sauce approach to tofu cookery. It's super easy and really flavorful. I think the secret is to put a lot of spices on the tofu before pan-searing, I tried it with some other spice blends and sort of wussed out on the amount of spices I rubbed into the tofu, and it turned out a little bland. The avocado sauce was also really good, it's got rum in it and is sort of tropical and piratical.
The rice was tasty, but I don't think quite as good as the Mediterranean Rice from Vive le Vegan. I like that it's got leek in it, though, I'll definitely have to add that the next time I make the Vive le Vegan rice. 
from A Year in a Vegetarian Kitchen
Sadly, this just didn't do it for me. I found it really bland, and then I had a ton of leftovers and spent forever adding different stuff to them (more soy sauce, sesame oil, sirracha, rice vinegar) trying to make it more interesting. It was bad per say, just really boring. I think there's still some of this sitting in my fridge waiting to be throw out. Also, my attempt to make sticky rice with basmati was totally a failure. 
from Vegan with a Vengeance
Made on a day when I just needed to bake something. This turned out delicious, you really just can't go wrong with good peaches. Inspired the following exchange on a note on the fridge door: "You should eat the peach cobbler in the fridge." "Yes'm." 
from Vive le Vegan
I modified this recipe a lot - I used peanut butter instead of almond butter for the sauce. (I originally planned to sub cashew butter, because I thought I had some, but as it turns out, I didn't.) I also left out the zucchini and celery, because I am not particularly fond of either. (I did use a ton of chard, broccoli, and mushrooms.) This turned out really, really good and also made a ton of food that I was eating for like two weeks afterwards. 
Ingredients: Trader Joe's Stir Fry Mix, Tofu, Light Coconut Milk, Curry Paste, Braggs. Over couscous.
I whipped this up cause I had some leftover coconut milk, and it turned out quite tasty. I was a little afraid that my "toss a couple spoonfuls of curry paste in there" technique would result in spicy disaster, but it turned out just right. I have to say, I am a big fan of the curry paste over the curry powder. 
from Vegan with a Vengeance
I tried to make the cute spiral shapes first, and switched to triangles after every single spiral I made ended up oozing spanikopita goo everywhere. I enlisted my roommate who is part Greek to make the triangles, and he rocked the philo dough. Also, eating one of these is approximately equal to just taking a shot of olive oil. Despite my philo dough woes (I should never have strayed from the just layering in a pan method!), these were quite tasty. I especially like the use of ground up walnuts in them. 
I had dinner at 
from A Year in a Vegetarian Kitchen
I subbed in some tofu because I didn't have enough tempeh, and I really liked having both of them in there. This was everything chili should be - I dumped everything into a pot and it sat on the stove for an hour simmering, and then there was a ton of filling, savory, slightly spicy, tomato and bean goodness.