PPK's Tempeh Chesapeake Cakes, also in the Vegan Brunch cookbook. Obviously I didn't add hot sauce, and I used finely diced zucchini instead of red pepper (just like I recommend you do to replace chopped bell peppers in yesterday's entry!). They're like what I imagine crab cakes would be if I 'd ever had crab cakes. Served on the side: my boyfriend's famous homemade tofu bacon. I'll write out the recipe sometime this month; it's amazing.
It's sunny and warm in Boston, and everything is such a bright color after all the rain and gray of this week. Happy Saturday!