Michael Simms: Ten things to do before I start writing today
Read what I wrote yesterday — hate it. Read what Sam wrote yesterday — love it. Hate Sam. Think about 45-year friendship with Sam. Remember him stealing my girlfriend in college. No, wait that was me — I married her….
The Vegan Kitchen: Mrs. Fields Style Vegan Chocolate Chip Cookies
INGREDIENTS 1 Cup Myokos or Earth Balance vegan butter, room temperature 1 ½ Cup demara or other organic sugar ¼ Cup maple syrup 2 Egg Replacer eggs, prepared per instructions … Continue reading
Francis Vergunst, Julian Savulescu: Five ways the meat on your plate is killing the planet
Over the next year, more than 50 billion land animals will be slaughtered for food around the world. Most of them will be reared in conditions that cause them to suffer unnecessarily while also harming people and the environment in significant ways.
Korsha Wilson: Cooking Stirs the Pot for Social Change
Preparing food—and letting others cook for us—is a way to become good citizens who engage with the communities around us. . My arms hurt as I walked through Brooklyn on … Continue reading
The Vegan Kitchen: Chocolate Coconut Macaroons
These fat-free, gluten-free macaroons are pure magic and delicious. Try out the aquafaba – you won’t miss the egg whites at all. Ingredients Aquafaba* from 1 can of organic … Continue reading
The Vegan Kitchen: Chocolate Mousse with Whipped Coconut Cream
With the holidays ahead, we love to finish off a meal and dazzle our guests with a great dessert, and what better way than to do it with chocolate mousse. … Continue reading
