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almond lover’s asian-style noodle salad

by Jackie Newgent  |  July 4, 2018  |  0 Comments
I’m such a big fan of noodles. Not sure if it’s because they’re so satisfying or because they’re so fun to eat. Maybe it’s both! But either way, one of my favorite ways to slurp down noodles is along with Asian flavors. This is my almond-inspired take on cold peanut noodles. It has almonds in two ways; almond butter is whisked into the sauce for creaminess and toasted sliced almonds are sprinkled on top for bonus crunch. Combined, the nutty addition gives this bowl of love a punch of protein, vitamin E, and deliciousness! It also has lots of veggies to make it extra nutritious. By the way, this noodle salad is vegan, so enjoy it for Meatless Monday (and...
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grilled vegan mandarin orange chick’n tacos

by Jackie Newgent  |  May 7, 2018  |  0 Comments
There’s something about it being sunny and warm outdoors (finally!) that makes me want to “play” with my food. That’s exactly what I was doing when I created this Asian-style taco recipe. It’s definitely not your ordinary taco! The tortillas and lime wedges are grilled for smoky goodness. You’ll get lots of crunch from a colorful cole slaw mix and dry roasted peanuts. There’s plenty of high-flavored ooziness from a lime-accented peanut butter sauce and gochujang. And the highlight is Gardein Mandarin Orange Crispy Chick’n, providing a unique plant-based protein twist. (Hint: You’ll make the chick’n in advance and can heat it up in a cast iron skillet on the grill.) It’s so yum! Plus, it’s vegan—so it’s ideal for...
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asian sprouted tofu “stir-fry” sheet pan dinner

by Jackie Newgent  |  September 21, 2017  |  2 Comments
Dinner doesn’t get much easier than tossing all of the ingredients together and roasting on a pan … unless you just order takeout. But there’s no need for carryout when you can simply whip up this homemade “stir-fry” on a sheet pan. It’s loaded with plant-based goodness. It’s delicious. And clean-up is a breeze! Plus, it’s perfect timing since “Sheet Pan Meals” is the Recipe Redux theme this month. Plan to enjoy it on Meatless Monday (and beyond!). Why it’s better for you? It’s 100% plant-based and contains no added sugars!
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seasonal farmers market fried quinoa

by Jackie Newgent  |  May 29, 2017  |  0 Comments
I love fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with sodium and greasiness. So, here’s my latest interpretation on it. I’ve made it seasonal by basically choosing whatever veggies catch my eye at the farmers market. And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can enjoy this for Meatless Monday. Or prepare extra whole grains whenever...
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teriyaki cauliflower & kale stir-fry

by Jackie Newgent  |  March 27, 2017  |  0 Comments
Nope, cauliflower doesn’t taste like chicken! But if you like teriyaki, do give this high-flavor stir-fry a try. I’ve given chicken teriyaki a vegan makeover by using cauliflower as the hearty highlight. This recipe gets a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. The only thing missing is some protein. So pair this Meatless Monday-friendly dish with a protein-rich appetizer or side (or both!), such as starting with an edamame app or serving on a bed of my Superfood Basmati Pilaf (see simple recipe below). Then enjoy with chopsticks … often! Calories Saved: 180 Why it’s better for you? Plenty of...
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