Chocolate Olive Oil Cupcakes (Vegan)
3 cups Unbleached, All-Purpose Flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons red wine vinegar
1 tablespoon vanilla extract
2 cups cold water
Preheat the oven to 350ºF.
Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth.
Use your favorite cupcake pan or use a standard cake pan.
Bake for 20 minutes or until a cake skewer inserted in the center comes out clean.
Put the cupcakes on cooling racks and cool for 15 to 20 minutes

Tabouleh
1 cup bulgur wheat
2 1/2 cups boiling water
2 large bunches of parsley cleaned of stems
1 bunch of mint cleaned of stems
1 bunch of scallion's small dice
1 small carrot cleaned and shredded
Juice of 1 lemon or lime
2 tablespoons extra virgin olive oil
2 teaspoon balsamic vinegar
Sea salt and black pepper to taste
Start by boiling your water and then pouring it over your bulgur wheat, allow it to sit somewhere warm to gradually reconstitute (about 1 hour if needed the container may be rewarmed on the stove top)
once the bulgur wheat has reconstituted, drain off the excess liquid in a china cap or strainer, then gently push out any remaining water. Fluff up the bulgur a little.
Place your cleaned parsley and mint in a food processor and pulse till finely minced.
Now add your chopped scallions, shredded carrot, minced parsley and mint, lemon juice, olive oil, salt and pepper and mix well.
I have also used diced grape tomatoes and chopped cucumber, instead of the carrots....I do like to have some color in my salad

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