Cheezey Bulgur Wheat Casserole

The bulgur wheat in this dish gives it a ground hamburger texture and it’s all smothered in a cheezey sauce. Think vegan hamburger helper-y goodness. Another plus is it’s very easy to throw together and cooks perfectly in the microwave with no fear of anything sticking to a pot.

Before you ask, no this will not cook the same way in an oven or on the stove top, I tested it. The microwave does an amazing job of cooking everything with an even heat. I love microwaves, sorry microwave haters lol

Here’s what it looks like before it goes in the microwave and after the bulgur wheat has cooked and absorbed all the liquid. Umm yummy!

Can you believe it, this blog turned 7 years old last month? That means I have officially been vegan for 8 years! I’ve almost been vegan for a decade. But it’s no big accomplishment to me really because being vegan is easy. :D Anyways, Now GO TO RECIPE >

Are Dr. T. Colin Campbell’s findings that casein is the most carcinogenic toxin known to man correct?


Are Dr. T. Colin Campbell’s findings that casein is the most carcinogenic toxin known to man correct? It’s something that those in the ANTI-plant based movement camp like to debate. Their main talking point is that casein fed to the rats were in doses higher than most humans would ever consume in a real life setting. In this video Colin finally addresses his critics about this squarely, and puts the argument to bed.

I like how at the end of the video he asks, “What would you conclude?” I’m guessing, but I’m pretty sure he’s probably not asking you or me but his peers. Those who have decades of experience in this kind of research.

Vegan Apple Praline Bread

A delicious vegan apple praline bread recipe. Good with a vegan cream cheese spread.  GO TO RECIPE >

I wanted to talk about something that has been discussed in some of the comments on my cake and bread recipes. I always add sugar to the dry ingredients. There are those who disagree with my method. It may be true that sugar is considered a wet ingredient. But let me explain why I do what I do. It is my opinion that sugar acts as a sanding agent when mixing together the ingredients. It helps remove lumps so you don’t have to stir too much. Over stirring a cake without eggs will result in a tough cake or bread in this case. I don’t know the science behind my method, but for me I have found it to work. If you doubt me, try both methods and see what gets the better results.

Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.