Posts Tagged “good for a crowd”

Basil & Avocado Pesto

By | March 27, 2012

Megan Tucker

Pesto is a crowd pleaser. It’s truly greater than the sum of it’s parts. The combination of flavors and its divine texture make it one of my favorite sauces. It’s commonly available in the refrigerator section of grocery store, but those pestos are never very good. It’s a very rewarding experience to make it yourself.

Tough it appears to be a healthy addition to ones diet, it’s generally loaded with various fatty ingredients to give it a creamy texture. My avocado pesto is a whole foods plant-based answer to the classic recipe.

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Marinated Kale Salad

By | March 21, 2012

Megan Tucker

I have probably enjoyed more kale in the last year, than all my previous years combined. Kale is a nutritious and delicious vegetable that is gaining popularity among people looking to add healthy foods to their diet. Kale can be prepared in many ways, but to preserve as many nutrients as possible, I try to enjoy it raw.

Kale Family Values

Wild grassy kale, the ancestor of today’s big leafy green kale, is the mother of the entire cabbage family.

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Southern Italian Cauliflower Salad

By | February 11, 2012

Megan Tucker

Cauliflower is one of my favorite members of the cabbage family. The season is over at the end of February, so I’m going to try to enjoy it a few more times over the next two weeks. I won’t enjoy cauliflower again till it is in season again in the fall. Though it is lower in vitamins than its close cousin with super food status – broccoli, it is still a healthy addition to everyone’s diet. Because cauliflower is quite mild, it takes on dressings and spices quite nicely. By the way, we’ll get beck to our discussion of dried spices soon. Today, I’m in the mood for some Mediterranean cauliflower.

I inherited a my love for cauliflower from my mom. It’s her all time favorite vegetable.

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Three Bean Cincinnati Chili

By | February 5, 2012

Megan Tucker, three bean chili

Since we made oven braised beans yesterday, I thought I would post a recipe using the beans today. This recipe is a plant-based version of a childhood favorite.
Chile vs. Chili

I wanted to mention this before diving into the recipe. I feel somewhat obligated to go over this point, because depending on where you live geographically, you probably know one but not both of these terms.

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