fresh Archives - Jackie Newgent

grilled tofu steaks with spicy strawberry-ginger glaze

by Jackie Newgent | April 1, 2018 | 5 Comments

I was fortunate to host an amazing dietetic intern (Karsyn Tall) this spring. As part of her internship experience, I asked her to create a seasonal Meatless Monday-friendly recipe. Look at what she created. I hope you enjoy these memorable tofu steaks as much as I do! Here’s what she says: “Looking for a way to spice up your springtime? You have to try this delicious dish that’ll satisfy your tastebuds with naturally sweet and spicy flavors. It’s the perfect recipe to start the season on the right note. As a bonus, it’s vegan!” ~ Karsyn Tall

coconut cauliflower rice

by Jackie Newgent | February 18, 2018 | 10 Comments

This coconut cauliflower rice is one of my favorite side dishes! The cauliflower acts like short grain rice … and looks kind of like couscous. But it’s totally grain free. That pretty much makes it an ideal side even for folks trying to keep carbs in check or following the oddest of diets! But it definitely doesn’t have “diet food” taste. It’s loaded with deliciousness and veggie goodness. And it’s so easy to make as I’ve streamlined the cooking process.

lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent | January 21, 2018 | 7 Comments

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day...

red lentil pasta with vegan basil-pistachio pesto

by Jackie Newgent | January 8, 2018 | 4 Comments

What’s one of my favorite ways to go plant-based for lunch or dinner without giving up a thing? This red lentil pasta with vegan basil-pistachio pesto. In other words, a bowl of yum! If you happen to be looking for a comforting pasta dish that’s actually good for you, this is one of the recipes at the top my my list! And if you need to go gluten-free, this recipe is a winner, too.

seasonal indonesian-inspired tempeh & veggie stir-fry

by Jackie Newgent | December 21, 2017 | 5 Comments

I played a little party game when creating this recipe. Fun, fun! This month’s Recipe Redux theme was “Grab a Book and Cook”—and the goal was to makeover a recipe found on any combination of page “2017.” So, I grabbed my nearest cookbook, which was the 2005 edition of Nigel Slater’s The Kitchen Diaries, and turned to page 102. There I found the instructions for Stir-Fried Mushrooms, Spring Leaves and Lemon Grass. That provided loose inspiration for this “tasteovers by jackie” recipe. I transformed the concept of a spring stir-fried veggie dish into a seasonally-versatile stir-fried vegan entrée. You’ll find an Indonesian flavor twist as well as the addition of tempeh for a plant-based protein boost. I used to love...

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