I See You in This Time of Uncertainty

Dear friends: – who are college/university administrators, I see you. I know you are making the best decisions you can in an almost incomprehensible and totally unpredicted emergency. I know you are doing so with the well-being of students and the community in mind. I know that you feel personally responsible for the students in ways that those who don’t do this work probably can’t understand. I see you.  – who own or manage a business, I see you. I know you are making the most sound choices possible with an eye to keeping your employees safely employed, keeping your … Continue reading

Roasted Umami Sprouts and Carrots plus Baked Apples

This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters). Umami Sprouts and Carrots 4 cups of brussel sprouts washed and trimmed4 cups of mini carrots or carrots peeled and chopped¼ cup balsamic vinegar¼ cup olive oil¼ cup nutritional yeastsea salt and pepper to taste Combine all ingredients and toss or gently stir until the vegetables are coated. Place on … Continue reading

Vegan Chocolate Chip Walnut Muffins

Shelter at home calls for baking – a lot of baking – many many carbs. So, today it was these easy muffins. The first batch I made, I grabbed the wrong canister and used cornstarch instead of baking powder. I cannot recommend that option! Ingredients 1 cup soy milk1 tsp apple cider vinegar2 cups flour3/4 cup sugar2 1/2 tsp baking powder1/4 tsp baking soda1 1/2 tsp cinnamon1/2 tsp salt1 /3 cup canola oil1 tsp vanilla extract3 /4 cup vegan chocolate chips (I like mini ones)2 /3 cup chopped walnuts Process Add vinegar to the cup of soy milk, stir and … Continue reading