Blueberry banana muffins from La Dolce Vegan, made with half whole wheat flour.
Tabouli salad, made for lunches this week.
Not pretty looking but very tasty; kashmir vegetable soup from Fresh at Home, which is thickened with a spelt flour roux.
Moroccan style tempeh and vegetable tagine with millet from the Modern Vegetarin Kitchen. The tempeh was very strongely flavored but balanced out by the tagine and millet. 
Cinnamon soy milk granita, made to deal with my ice cream craving. 
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