More Food!

As promised, some pictures and recipes for Tabbouleh and Vegan Cupcakes!

Tabbouleh:
1 cup bulgur wheat
3 tomatoes, seeded and chopped
2 cucumbers, seeded and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 tsp salt
1/2 cup lemon juice
2/3 cup olive oil

1) Place bulgur wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes. Drain and squeeze out excess water

2) In a mixing bowl, combine wheat with rest of ingredients. Toss and refrigerate for at least 4 hours before serving. Toss again before serving.

Vanilla Cupcakes:
1 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/4 cups all-purpose flour
2 tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 tsp pure vanilla extract

1) Preheat oven to 350
2) Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3)Sift Flour, cornstarch, baking powder, baking soda and salt into large mixing bowl
4) Beat together the almond milk mix, oil, sugar and vanilla extract in a large bowl. Sift in dry mix and mix until no large lumps.
5) Fill cupcake pans 2/3 up, bake 20-22 minutes



Now on to the pictures!!

Our drink station. Lemonade Punch on the left in the watermelon, Strawberry Punch on the right

The Baba Ghanoush. I don't even care for eggplant, and I was chowing down on this.

Our Mock Chicken Salad, later converted into Roasted Red Pepper Hummus. Sorry, no pictures of that; it was eaten too fast!

Vegan Cupcakes with S's delicious peppermint frosting. Sprayed pink with icing graffiti

Tabbouleh! Easily the most popular dish

And, the Rainbow Fruit Tray. Doesn't it just make you happy to look at it?