tasteovers by jackie

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lemon-ginger farro salad with pomegranate & pistachios

Posted by on Jan 21, 2018 in tasteovers by jackie | 0 comments

lemon-ginger farro salad with pomegranate & pistachios

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day (it’s vegan!). Enjoy this dish any day of the week, especially Meatless Monday, of course!

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red lentil pasta with vegan basil-pistachio pesto

Posted by on Jan 8, 2018 in tasteovers by jackie | 0 comments

red lentil pasta with vegan basil-pistachio pesto

What’s one of my favorite ways to go vegan without giving up a thing? This bowl of yum! So, if you happen to be looking for a comforting pasta dish that’s actually good for you, here you go! And if you need to go gluten-free, this recipe is a winner, too. The pasta is made from red lentils. The fresh pesto is accented with lemon, red pepper flakes, and smoked paprika in lieu of parmesan cheese. And the tomatoes add pops of vibrant color and bursts of juiciness. Altogether, this simple Mediterranean-style pasta dish is a complete meal in a bowl. Hint: It’s a scrumptious pick for a Meatless Monday!

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seasonal indonesian-inspired tempeh & veggie stir-fry

Posted by on Dec 21, 2017 in tasteovers by jackie | 2 comments

Seasonal Indonesian-Inspired Tempeh Stir-Fry

I played a little party game when creating this recipe. Fun, fun! The year-end December Recipe Redux theme was “Grab a Book and Cook”—and the goal was to makeover a recipe found on any combination of page “2017.” So, I grabbed my nearest cookbook which was the 2005 edition of Nigel Slater’s The Kitchen Diaries and turned to page 102. There I found the instructions for Stir-Fried Mushrooms, Spring Leaves and Lemon Grass. That provided loose inspiration for this “tasteovers by jackie” recipe.

I transformed the concept of a spring stir-fried veggie dish into a seasonally-versatile stir-fried vegan entrée. You’ll find an Indonesian flavor twist as well as the addition of tempeh for a plant-based protein boost.

I used to love takeout stir-fry. Now, I’m way more into it when I make it myself. And I’m way into this Meatless Monday-friendly stir-fry right now. Hope you will be, too! Happy 2018-to-be!

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pita toast with labneh & pomegranate

Posted by on Dec 1, 2017 in tasteovers by jackie | 0 comments

Pita Toast with Labneh and Pomegranate

I am a big, big, BIG fan of egg-topped avocado toast! But I felt it was time to break up my routine with another toast that still offers good nutrition, plenty of protein, great taste, and a little beauty. This pita toast with middle eastern appeal is the result!

You can make both the toast and labneh the night beforehand, then prep takes just two minutes in the morning! The labneh is basically a thick and creamy (almost cream cheese-like) Greek yogurt flavored with a little extra-virgin olive oil and seasoning—and I promise you’ll love it!

Oh … and did I mention the color? Vivid pink and green on white … just lovely! It definitely has a bit of Christmas wreath-like flair. One of these pita toasts makes a satisfying sweet-n-salty snack; two makes a delightful meal!  Enjoy it for breakfast on a Meatless Monday or #ToastTuesday. Or make it your go-to snack throughout the winter season. Hint: I love having one as a nourishing post-workout snack!

Pita Toast with Labneh and Pomegranate

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natural pink party frosting

Posted by on Nov 21, 2017 in tasteovers by jackie | 2 comments

Pink Party Frosting

Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet!

But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. And since “Naturally Colored Holiday Treats and Trimmings” is the Recipe Redux theme this month, it’s a perfect time to share this frosting recipe with you. It’s definitely not that artificial holiday red color; it’s better. Actually, enjoy the frosting for any celebration throughout the year! Though for now … happy “natural” holidays to you!

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mexican brunch salad with pan-charred vegetables

Posted by on Nov 5, 2017 in tasteovers by jackie | 0 comments

mexican brunch salad with pan-charred vegetables

Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it!

Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried eggs. All you need to do now is whip this up for your next Sunday brunch or Meatless Monday dinner. Enjoy it often!

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middle eastern eggplant roast

Posted by on Oct 26, 2017 in tasteovers by jackie | 0 comments

middle eastern eggplant roast

A roast doesn’t have to be made with meat! This roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow! Make it the edible centerpiece at your table and serve it to four as an appetizer. Or, for heartier appetites, enjoy as an entrée for two, pairing it with a protein rich side, like roasted chickpeas. Whichever way you plan to serve this veggie-centric dish, it’ll be a showstopper at your next Meatless Monday dinner, holiday gathering, or other special meal.

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brussels sprouts & butternut squash pizza with goat cheese

Posted by on Oct 13, 2017 in tasteovers by jackie | 1 comment

Brussels Sprouts & Butternut Squash Pizza with Goat Cheese

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception!

Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits. (As luck would have it, “good gut health” is this month’s Recipe Redux theme, too!) This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season!

Once you bake up this pizza, make it complete by pairing your slice with a protein-packed pick, like a bean salad side or hummus appetizer. Or simply indulge on two slices! Then slowly savor every bite!

Hint: October is #nationalpizzamonth!   

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