What's Blenditarian mean, you ask? It's is one of the easiest things you'll ever do to create healthier, more sustainable meals. You simply substitute a portion of the meat you would normally use in a recipe with mushrooms or another vegetable of your liking. Why go blenditarian? It's better for your health:These blends tend to trim fat and calories and adds a serving of much-needed vegetables. It's more sustainable (especially if you use mushrooms):One million pounds of mushrooms can grow in the space of just an acre, require minimal water, and are ready to harvest in just a matter of days, making them one of the most earth-friendly and renewable [...]
Whether you're placing a catering order or making everything from scratch, it can be easy to stress over what to serve for Thanksgiving. "How many servings should I make?""How much is too much?""There needs to be enough for leftovers..." Decisions, decisions! Luckily, we made you this handy-dandy cheat sheet to help you determine how much to serve your guests. Happy Thanksgiving!
A big thank you to Julie Harrington, RD, CPC of Living Plate and Mandy Enright from Team With Me Nutrition for hosting our Healthy Family Meals Under $20 class in honor of Family Meals Month. The ladies did a phenomenal job as always, and the recipes were outrageously good and so easy to make! Weren't able to attend? You're in luck! We have the recipes for you right here: Vegetable Taco Soup: INGREDIENTS: 1 tablespoon olive oil 1 large sweet onion, chopped 3 garlic cloves, pressed 2 red peppers [green or yellow work too], chopped 2 zucchini, chopped 6 green onions, chopped 2 tablespoons ground cumin 2 teaspoons chili [...]
Missed the Turkey Cooking Class? No problem -- we have the recipe for you below. Want to attend a future class? Visit our News & Events page to see what's on the calendar. Now for the recipe! Ingredients: 1 (14 to 16 pound) frozen, organic, free-range young turkey For The Brine 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water For The Aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary [...]
It's always a pleasure having Jessica Jarmer teach us how to make delicious vegan food at home, but this class was a special one: we made a vegan Thanksgiving turkey! Missed the class? No problem -- we have the recipe for you below. Want to attend a future class? Visit our News & Events page to see what's on the calendar. Now for the recipes! Vegan Turkey Simmering Broth 1 gallon water 4 large onions, chopped 4 stalks of celery, chopped 9 stalks of parsley 9 cloves of garlic, crushed 1/2 cup nutritional yeast 2 Tbsp. tamari 4 tsp. sea salt 2 [...]