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

Donate and Feed Children

Coronavirus may be less severe for most children, but the virus doesn’t just impact them if they get it. Nationwide, children are going without enough food due to school closings.  The problem is serious and widespread. For example, in Poughkeepsie, NY, in 2011-12, 90% of students qualified for reduced or no cost lunches. And, studies have indicated that this food is their primary food *for the day.* Through the Regional Food Bank of Northeastern New York, children have also been provided with a backpack of food for the weekend, as studies indicated that some were not eating – or eating very … Continue reading