Mini Quiches 'n Vegan Tapioca

I am constantly struggling with getting the best pics of my food to share here. We have a pretty darn decent camera (Nikon Coolpix 5400). Actually, it's almost too decent for the likes of me. I'm entirely too impatient to deal with such a photographer's camera. I need a more point and shoot variety as I rarely use all the options this baby has. That said, I know that natural lighting produces the very best photos, but without a tripod, this vegan's shaky hands rarely capture a great still shot. I love the lighting here, but it's just not as clear as I know this cam is capable of. So, as usual, the flash is used and that less than cheerful light is produced. it makes everything seem a big dark to me, but the clarity is often not to be beat. Sure I can tinker it with it in an editing program, but have I mentioned my lack of patience yet? ;)These were little tofu quiches with a big head of chopped broccoli and onion with oregano, basil, and thyme, served with VWaV's Roasted Red Pepper Almond Sauce. What a great flavor combination. These were accompanying some leftover Mango Muffins in a brunch served to myself and our weekend guest (miss you already!). Later that night, I had a craving for pudding...so I went about making a vegan tapioca. I wasn't sure if it would work sans eggs, I haven't had tapioca in ages..but I loooove how simple and easy and totally thick and yummy this turned out. Again, check the lighting....our home, at night, relies on those energy saving bulbs that seem to cast a orange/honey colored hue reflecting on the warm wood floors and accents that abound.As opposed to the dull but clear flash pic version. Such a difference! This little exercise alone is showing me that I reeeeally need to tinker with our camera a bit and adjust settings to see what I can come up with....but everything I eat is always room temperature as it is! ;) And i really must invest in a tripod!For the tapioca I just mixed 3 cups vanilla soy milk with about 2/3 cup plus 1 Tablespoon of granulated tapioca (it's basically all that was left in the little box I'd bought for something else). I heated it to boiling, set it to low for a couple of minutes, then stirred in about 1/4 cup agave nectar and 1 tsp. vanilla extract. I let it cool for about 15 min off heat before serving. It was perfect for me as it wasn't overly sweet and just enough vanilla flavor. For a sweeter version, I'd probably use Maple Syrup instead of the Agave and if you don't like your tapioca so thick, I'd use a little less of it. But I loved it just like this.