Zucchini cornbread

This was goo-ood.

If my usual cornbread recipes have a failing, it's that they can sometimes be a bit dry. But this one solves that problem by including a cup of grated zucchini. This cornbread was luscious!

I combined two recipes: this one from Bryanna, and this one from Herbivoracious. I think I basically followed Bryanna's proportions of wet and dry ingredients, but with white (all purpose) flour. I used Herbivoracious' trick of browning the (vegan) butter, and adding (soy) milk powder, but used much less butter -- more like 3 tablespoons.

Pomegranate tofu, lemony zucchini

A nice summery dinner courtesy of the Moosewood Cooking for Health cookbook: pomegranate glazed tofu, and sauteed grated zucchini with lemon and fried breadcrumbs. I liked the tofu technique: brown the tofu, then add the 'marinade' to the pan and simmer until it turns into a glaze.

(Alongside, we had some kind of blah couscous of my own invention. Luckily the tofu and zucchini made up for it.)