I make steel cut oats in a little mini slow cooker every day for breakfast, and one day, I decided to make extra and put a few cooked oats aside to make some muffins. I was craving an apple-oatmeal-style muffin - one like the fluffy, oversized versions I used to get from muffin stores in the mall food court, but obviously vegan.
I came up with a tasty recipe that incorporated the cooked steel cut oats, applesauce, uncooked rolled oats, walnuts and other tasty goodies. They had the same texture and taste I was craving, but I was hoping for something bigger that would 'spill' out of the tin and make a typical shape with a muffin top. So I'll have to revise my quantities, and will post the recipe once I've perfected it.
I also tried another VT recipe, this time, from March 2007's issue. I've found that VT has been pretty vegan-friendly lately, so I've been making quite a bit of stuff from there lately. Last night, I made the Israeli Couscous with Shiitakes. I made some modifications, as I couldn't find Israeli couscous at Loblaws for the life of me. Of course, when I got home, I re-read the recipe after spending an extra 20 minutes on that task, and discovered that I could have used orzo instead. Argh...
Anyways, I made this without the chile and chives, used corn instead of peas, and used 4 cups of veggie stock instead of the 6 cups of broth that were called for. The recipe also called for tarragon, a fresh herb that I can't say I've ever tried before. I found it smelled like licorice, and it actually gave the dish a great flavour. Although it took a lot of time to stir in the stock like I was making risotto, I would make this again, with chickpeas or seitan chunks for extra protein.