Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Great recipe but why 9 cup recipe? Even halving it, there’s more than my husband and I can eat! Does it keep well?
from Forks Over Knives:
“ November and December are big months for brunch with family and friends, and FOK has you covered with our collection of 29 healthy brunch recipes to please a crowd.”
I’m upset that nobody responded to you. These recipes are specifically designed for crowds. I believe this would keep well for a day or two in the refrigerator and longer in the freezer. Of course, vegans know fresh is better. Maybe you could use four potatoes and adjust from there. Happy brunching!
I really enjoyed this and it made a lot of food. I did several substitutions just due to what was in my refrigerator. I added extra garlic, added pepper, and then used frozen corn, not fresh and added it before the zucchini. I cut up a Roma tomato rather than using cherry tomatoes. This is a good base recipe. I will be making this again and will add different vegetables to experiment.