With shows every night (and two on Saturdays), I've been too busy to be really disciplined about keeping up with the challenge recipes - in fact, I only managed to make one recipe this week - Nutty Oatmeal Raisin Cookies (p. 221). After today's matinee, I decided it was time to buckle down and get to work, and so I made last Sunday's recipe, Wolffie's Peach Shortcake (p. 235) and today's recipe, Tofu Balls and Spaghetti (p.129). These recipes were all about freestylin': the cookies called for chocolate chips, which I did not have, but I did have vegan butterscotch chips, so I used those instead. I didn't have ready-made tomato sauce for the spaghetti, so I made my own, using tomatoes from my weekly delivery, and substituted quinoa spaghetti for regular. The peach shortcake called for frozen peaches, but I used some of my world-famous Lemon Family peach preserves instead, which meant I could halve the sugar in the recipe.

Tofu Balls. Peanut butter is used to hold the tofu together, which was an unexpected but not unwelcome combination with the fresh tomato sauce.

Very dark picture of the Oatmeal Raisin Nutty Cookies I made earlier in the week. I gave most of them away, so I couldn't re-take the picture - but at least I have proof I made them!

The peaches for the shortcake are mixed with cinnamon and vanilla.

Shortcakes baking in the oven. They were wonderfully light.

With soy ice cream.

Hot damn, those shortcakes were absolutely to die for. I'll make somebody a very nice housewife someday.