I celebrated the Spring Equinox on Friday with a tasty menu, starting with this hearty Falafel Pita with Tahini Sauce and Spinach:
The falafel recipe came from Vegan with a Vengeance, and though I've only made falafel from scratch a few times, I think this recipe is my favorite. It's light and crispy with a hint of green parsley taste. Often I find the herb-y taste in falafel to be overwhelming, but not in this recipe. I stuffed the falafel into whole wheat pita pockets with spinach, chili-garlic sauce, and tahini dressing.
On the side, I served this Bulgar and Asparagus Salad from The Vegan Cook's Bible:
I've been waiting and waiting and waiting for asparagus to come back into season, and now the time has arrived! I LOVE ASPARAGUS!
This warm salad is the first dish I've tried from The Vegan Cook's Bible, a new book that came in as a review copy at work. Since I work at a newspaper, we occasionally get free vegan cookbooks in the mail! This book has an awesome glossary of the health benefits in fruits, vegetables, and herbs, as well as plenty of tasty veggie-heavy recipes.
For dessert, I finally made the Green Tea Cupcakes from Vegan Cupcakes Take Over the World:
Steph (aka Poopie Bitch) made these awhile back, and they soooo good. But I'd been unable to find matcha powder in Midtown (where I live). The only place that sells it is a million miles away in Hickory Hill (a suburb at least 20 minutes from where I live). But Steph was nice enough to give me some of her matcha so I could make these cakeys for myself. Hands down, one of the best cupcake recipes in the book.