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roasted orange bell pepper soup

by Jackie Newgent  |  November 22, 2018  |  0 Comments
I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely! Note: The theme for this month’s Recipe Redux is “Souper Soups on the Move.”
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creamy vegan pumpkin pasta “alfredo”

by Jackie Newgent  |  October 21, 2018  |  0 Comments
In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s better! I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really comforting! You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use...
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sweet potato hash brown breakfast skillet

by Jackie Newgent  |  September 30, 2018  |  2 Comments
If you’re looking for a weekend breakfast or brunch dish for two, this colorful Sweet Potato Hash Brown Breakfast Skillet is an ideal pick. Everything goes into one skillet—and it’s served from the skillet. So, you don’t have to worry about lots of pots to cleanup. But the best part is this is a scrumptious, 100% satisfying meal-in-one. And it’s an awesome way to get veggies. Try it … for lunch or dinner, too. (I do!)
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tree nut cheese, caramelized grape & pecan crostini

by Jackie Newgent  |  September 22, 2018  |  2 Comments
One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right...
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simple middle eastern scramble

by Jackie Newgent  |  August 30, 2018  |  0 Comments
When in doubt for what to fix for dinner, I scramble up some eggs for my entrée. Yep, I think of eggs as an anytime food, not just a breakfast-time fix. Then I top them with whatever I have on hand that I think will taste good together—-or that I don’t want to go to waste. I seriously don’t know if I’ve ever made the exact same version twice. That’s part of the fun! Today, I had a serious amount of fresh mint growing in one of the pots on my balcony; so, I figured I’d create a scramble with middle eastern flair. In addition to the fresh mint leaves, I topped these eggs with a sprinkling of harissa to...
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