coconut nectar Archives - Jackie Newgent

warm peanut noodles with cool confetti veggies

by Jackie Newgent | December 4, 2020 | 2 Comments

I can’t go a week without eating some kind of noodle dish, like these warm peanut noodles with cool confetti veggies! And while I generally just whip up a no-recipe-required bowl of noodles with whatever ingredients I have on hand, this is one of my favorite Thai-inspired versions. I made sure to write down exact measurements of what I generally do, so I can now share. This recipe is soy-free, gluten-free (depending on your noodle pick), and 100% plant-based. Most importantly, these warm peanut noodles with cool confetti veggies are 100% yummy!

cashew cheese bruschetta with pear-thyme “compote”

by Jackie Newgent | October 22, 2020 | 2 Comments

We might be on our way to a long winter, which is precisely why you’ll want to regularly craft a platter of party-ready apps, like these cashew cheese bruschetta with pear-thyme “compote!” In fact, I think it’s mentally healthy to have “parties” more often during times like these. That can mean tossing a virtual soiree or having one with your own social (yet socially-distanced!) “bubble.” Even if a party of one, make up the toasts and toppings separately, then top one at a time.

figgy flatbread pizza

by Jackie Newgent | August 18, 2019 | 0 Comments

When fresh figs are in season, it seems like I put them in practically everything I prepare. I simply adore them! And I was lucky enough to attend the California Figs new cookbook launch event in New York, and came home with a stash of the luxurious fruits. So, of course, I went immediately into my kitchen to whip up some fig-filled delights. This 100% plant-based (Meatless Monday-friendly!) flatbread pizza is the first creation from the stash. Combining two of my favorite things—pizza and figs—is downright dreamy to me. Plus, the use of creamy cashew cheese and a finish of a spicy coconut nectar and fresh basil make it magical. Hope you agree!

sweet-n-salty sesame roasted chickpea snacks

by Jackie Newgent | February 10, 2019 | 11 Comments

I’ve been a member of the chickpea “fan club” ever since I was a kid. OK, so not really! But I guess that’s one thing that can happen when you have a Lebanese mother who was an amazing cook (and caterer)! No complaints here … my nutritionist self loves that these pulses offer plenty of protein and fiber. Though, if my mother were still around, she’d probably be a bit bewildered by all of my non-traditional chickpea concoctions. This is one of those.

candied pumpkin spice pecans

by Jackie Newgent | October 21, 2018 | 0 Comments

I’m nuts about nuts! I actually have over a dozen jars filled with various nuts on my kitchen island so that I can grab a handful anytime for any reason. During the fall, I find myself reaching for super nutritious pecans most often since they’re super versatile and pair so well with seasonal foods, like butternut squash, pumpkin, apples, and pears. I love them as the star of the show, too. That’s what this recipe is all about. The pecans are glazed with a just-right sweetness from coconut nectar. You can use pure maple syrup, if you prefer. The pumpkin pie spice provides that distinctive pumpkin pie-like flair, of course. And the pinch of sea salt punches up taste and...

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