Breaded tofu with mushroom gravy and twice baked potatoes! Tofu breading was made from wheat germ and flax seed meal and nutritional yeast with spices. The tofu was then baked at about 350 until it browned. the twice baked potatoes were cooked at the same time. Pretty standard preparation for those, using some parsley, garlic and pepper for flavoring.
The mushroom gravy was made from scratch using leftover flax seed meal, nutritional yeast and wheat germ from the tofu breading along with about 1/2 cup chopped mushrooms and soy milk. We actually had plenty of leftover gravy from this that we've been using on various dishes all weekend.
I have to mention, also, that we finally stopped at the vegan bar The Sweet Hereafter. We just stopped in for a quick drink, but I had "The Company Sazerac" which was lovely. Ever since Kim Dickens' character on Treme threw a Sazerac in food critic Alan Richman's face on this seasons Treme, I've really been wanting to try one. (I love that that's now mentioned in the wikipedia article for Sazerac!) So...it was at the top of the menu and there was no way I could order anything else...Chuck had a North Williams, which also seemed pretty nice!