Easy: Bulgur Quinoa Salad

Let's face it, this was supposed to be a bulgur salad. Then I realized I only had one cup of bulgur left, so I cooked an extra cup of quinoa. So if you don't have quinoa, feel free to double the bulgur... or use couscous instead!

Ingredients:

• 1 cup of bulgur
• 1 cup of quinoa 
• 4 cups of water
• 1 jar of dried tomatoes in oil (ca. 300g) - do not throw out the oil!
• 150g of dried cranberries
• some fresh basil
• salt and pepper

Chocolate Walnut Cranberry Coffee Cake with Pistachios

Ah, another inspiration from the Vegan Food Magazine. On page 55 of their first issue, they published a lovely recipe ("Chocolate Pecan Cranberry Coffee Cake") by Fran Costigan. I changed it according to my taste, available produce and equipment. It turned out perfect! At least as far as I can tell. This is definitely my favorite fall/winter cake! It's super juicy, but the nuts give it a nice crunch, and the chocolate and maple syrup give it a wonderful rich taste! It is a bit costly because of all the awesome ingredients, but... that's okay.
 

Equipment

• a 28cm/11in springform pan
• a scale
• 2 cooling racks (or one rack and a plate)
• 3 bowls (one small, one medium and one large bowl) 
• an oven
• parchment paper
• a mixer or whisk
• a knife and cutting board
• a juicer (nothing fancy, just the thing that you use with citrus fruits cut in half)
• a fine grater 
• a spoon or two
• a bain-marie and a small pot