edamame Archives - Jackie Newgent

spring green flatbread with edamame pesto

by Jackie Newgent | April 21, 2022 | 3 Comments

This Earth Day-inspired recipe for spring green flatbread with edamame pesto is just as awesome as pizza. But, unlike traditional pizza, it’s 100% plant-based and full of spring (and green) delight. The flatbread is such a tasty way to get veggies (hello, asparagus!), too. And, of course, eating plant-based instead of animal-based is healthy for the planet while it can play a role in combating climate change.

general tso’s-style eggplant stir-fry {meatless monday}

by Jackie Newgent | December 29, 2014 | 4 Comments

I eat my fair share of Chinese food! But when I can make it at home, I feel so much better about what I’m putting in my body—because I know exactly the ingredients that I’m using. One of the dishes that always seems crave-worthy to me is anything labeled “General Tso’s.” Unfortunately, that usually means breaded, fried, and tossed in a decadent sauce. I don’t order it for that very reason. So I finally created a healthier homemade version of General Tso’s. This vegetarian stir-fry recipe is full of textures and colors, mainly from eggplant, edamame, and red bell pepper. It’s got a spicy kick, too. There’s no breading or deep frying required. It’s delicious as is or paired with...

serrano fried rice with apple and almonds

by Jackie Newgent | September 6, 2012 | 5 Comments

(Click on photo for full-size image!) Makes 4 servings: 1 1/2 cups each Here’s a surprising and scrumptious “fried” rice … and one that you’ve never had. That’s because I just created it. Not only is it vegan, it contains one of fall-time’s favorites: the apple! The apple picks up savoriness and heat when cooked with the onion and Serrano pepper. The toasted sesame oil and pan-toasted almonds balance it out perfectly. And the soy sauce provides the umami and salty elements that give this rice the full-on Asian essence. So pick up some apples at your farmers’ market (or from your apple tree, if you’re so lucky!) and enjoy a bowl of it. It’s actually a full meal-in-one recipe—and...

picnic pagoda salad

by Jackie Newgent | May 20, 2012 | 2 Comments

Makes 6 servings: about 1 cup each Time for a backyard barbecue? Planning a picnic? You’ll definitely want to whip up a batch—or two or three—of this scrumptious soiree-friendly side. I’ve taken a creamy macaroni salad recipe like my mother used to make, then I went a bit mad with veggies. So now it’s full of interesting textures, vibrant colors, and memorable flavors … and you can absolutely feel good about eating it. I’ve made it with gluten-free pasta to please more palates. But please do make this recipe your own, if you choose; experiment with other pastas and veggies. Have a spectacular Memorial Day! Calories Saved: 80

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