1-1/2 cups bulgur wheat
1-1/2 cups boiling water
3 cups fresh tomatoes, diced
1-1/2 cups fresh cucumber, diced
1/4 cup fresh parsley, chopped
1/4 cup Tbsp onions, mined
2 tsp fresh mint, chopped
1/4 tsp cumin
1 tsp salt
1/4 cup lemon juice
2 Tbsp olive oil

Combine bulgur and boiling water. Let stand for 30 minutes or until water is absorbed (do not drain). Add tomatoes, cucumbers, parsley, onions, mint, and cumin to the bulgar and stir to blend. In a small bowl, combine salt and lemon juice. Slowly whisk in oil. Add dressing to salad and toss to coat all ingredients. Chill for at least an hour.

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.