I don't usually post much about anything in particular - or I don't feel I do. But I read a lot of food blogs that are often more like food porn considering all the gorgeous pictures: Urban Vegan, Smitten Kitchen and (the awesomely titled) It Ain't Meat, Babe - just to name a few. And also I've been trying to cook more on occasion, when both time and my (often thin-running) patience allow.
Last night, Kathy and I decided to make tabouli for the first time this year. It's a nice, refreshing and mostly spring-like (to me, anyway) salad that I have been known to make with Neat East's roasted garlic & olive oil couscous, diced cucumbers and tomatoes, mint, parsley and lemon juice. Fairly simple. This time, though, we did cheat more than usual - we used Fantastic brand's tabouli mix so that all we had to add were the vegetables (and extra mint and lemon juice because we like it like that).
The tabouli was a side dish to our grilled eggplant.
And finally, I also made blueberry muffins last night. Not just any blueberry muffins, though. Nuh-uh. You see, I have been dying to see how well something baked the vegan way would turn out. Now I know - I made my very first ever vegan blueberry muffins.
They were quite good, actually and I have some left over for a couple of days. I'm sure they'll be a nice mid-day snack at work. I'm a vegetarian but not vegan. Nevertheless, it makes me happy to try a vegan recipe and not screw it up. :)
EDIT: I've included the recipe below. :)
VEGAN BLUEBERRY MUFFINS
3/4 cup soy milk
1/2 cup applesauce
1/2 cup water
2 cups whole wheat flour
1/2 cup sugar
3 tsp baking powder
1 tsp salt
1 cup blueberries
1. Mix wet ingredients. Mix dry ingredients. Add blueberries to dry ingredients and coat with the flour mixture. Mix together and bake at 400 F for about 18 minutes, or until golden brown.