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baba ghannoush with poached pistachio puree

by Jackie Newgent  |  November 28, 2016  |  0 Comments
It’s the most wonderful time of the year … if you’re a Christmas “geek” like I am! I love to entertain during the holiday season! There’s almost always going to be a dip available when I host a gathering. Every year I whip up one that’s new. So, here’s this year’s creation—an inspired take on baba ghannoush (Middle Eastern eggplant dip). Poached pistachio puree is what makes this recipe special. I use it here in place of tahini for a unique taste twist and velvety texture. And beyond just a dip, baba ghannoush makes a delightful bruschetta topping … including this version. Serve it as a festive (and Meatless Monday-friendly!) pick that all of your family and friends—vegetarian or otherwise—can...
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vegan eggplant “bacon” blt sliders

by Jackie Newgent  |  May 22, 2016  |  3 Comments
Don’t bring home the bacon and fry it up in a pan! Pick up an eggplant and transform it into crispy “bacon”—naturally! Seriously, your body won’t miss the preservative-laden bacon in this BLT. The eggplant “bacon” will still please your tastebuds in every way! To make this finger food, my preference is to stick with this recipe as is, of course. However, it’s totally okay if you want to make personalized tweaks. Instead of whole grain rolls, try grilled whole grain baguette slices. Rather than the avocado spread, you can simply stick with tradition by smearing on a mayo of choice. Or switch up the greens with others from your farmers market. Any way you stack ’em, these BLT bites...
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roasted butternut squash skewers

by Jackie Newgent  |  October 12, 2015  |  5 Comments
You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube the individual attention it deserves, you’ll be more satisfied. This recipe can be easily doubled for a party buffet. The skewers are perfect to help you ‘Sideline Meat’ on Meatless Monday nights. Pair them with almond nog for a holiday celebration! Calories saved: 107 Why it’s better for you? The just-right portion size is a fun way to boost party-time veggie...
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beet “pesto” cauliflower pizza with greens

by Jackie Newgent  |  May 4, 2015  |  1 Comment
It was such as pleasure hosting two amazing food-loving dietetic interns this spring. One of them, Lucy Song, has a terrific palate for plant-based cuisine and an eye for photography. So as part of her internship experience, I asked her to create a recipe makeover for Meatless Monday. Here’s her story behind this recipe. I first discovered the delectable flavor combination of pear and cheese a few years ago in the form of a Quattro Formaggio Pear Pizza at a cute Italian restaurant in Old City, Philadelphia. That afternoon, I had dragged my patient boyfriend all over the neighborhood as I sought to satisfy my voracious craving for Italian food. We finally decided on this spot, and the pizza was...
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vegan portabella crostini with tunisian carrot puree and greens

by Jackie Newgent  |  April 22, 2015  |  9 Comments
The “Recipe Redux” theme this month is spring cleaning. So after peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I put it to excellent use. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover. Harissa, olive oil, and spices are just a fraction of the ingredients used in Tunisia,...
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