"Hello! I would love a Caribbean food night or incorporating more caribbean food into the menu. Like jerk chicken or coconut fried chicken! Also, on another note, latkes (jewish potato pancakes) with apple sauce and sour cream. So yummy and easy! Ps I appreciate how responsive you guys are even though you denied my sprinkles request :("
Here's hoping you visited the Cooler on Friday evening, April 4. The weekend special that evening was Caribbean Jerk Spiced Fish with Pineapple Salsa and Coconut Rice! Next up: Monday April 14 at Homestyle for Dinner: Caribbean Jerk Chicken (or Soy Chicken) with Red Beans, Rice and Spicy Greens. Passover menus in the Marketplace begin Tuesday April 15, and you will see house-made Latkes on Saturday April 19 for Brunch!
"Passover is coming up! Can we have the motza ball soup bar again?? So yummy"
Yes! Come for Matzo Ball Soup to Order on Friday April 18 at the Sautee Station!
"The tacos (shrimp and soy) that usually occur on Wednesday are the best. Please don't deprive me from them."
The Tacos at Chefs Corner returned this week (April 9). We don't expect to deprive you any more this semester ;-)
"The vegan carrot (?) muffins on 3/30 were delicious! What is the recipe?"
"Thank you so much for the new apple and raspberry vegan muffins this morning! They were delicious and made my entire day so much better :)"
"Can you update the vegan muffin nutrition info? P.S. The new flavors are amazing!"
We're so glad you are enjoying the new vegan muffin varieties - Apple-Cinnamon, Raspberry and Carrot Gingerbread. The nutritional analysis has been updated at:
Here is the recipe for the Carrot Gingerbread variety:
|Milled Flax Seed||Tablespoon||3|
|Whole Wheat Pastry Flour||Cup||1 1/3|
|Baking Soda||Cup||1 1/2|
Preheat oven to 350. Whisk together flax seeds and water until thick and creamy. Add canola oil, carrots, coconut, oats, raisins, walnuts, molasses, applesauce and soy milk. In a separate bowl, combined flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger and salt. Add wet to dry and combine. Fill muffin tins about 3/4 of the way and bake for 25-30 minutes.
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