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focaccia-style skillet chickpea flatbread

by Jackie Newgent  |  May 20, 2023  |  1 Comment
Focaccia-style skillet chickpea flatbread is one of those recipes that you didn’t know you needed… until now! Focaccia is a flat leavened bread from Italy. Socca is a chickpea flatbread (unleavened bread) with origins in Italy and France. And this fun-to-make, focaccia-style skillet chickpea flatbread is from my very own kitchen!
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teriyaki cauliflower & kale stir-fry

by Jackie Newgent  |  March 27, 2017  |  3 Comments
Nope, cauliflower doesn’t taste like chicken; but, if you like teriyaki, absolutely do give this high-flavored teriyaki cauliflower & kale stir-fry a try. It’s got 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. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.
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power greens, papaya, and black bean taco salad bowl

by Jackie Newgent  |  April 22, 2016  |  2 Comments
It’s April 22. Happy Earth Day, my fellow earthlings! There’s no more appropriate way to celebrate than with a bowlful of 100% plant-based goodness, right? This recipe is full of deliciousness, too. In honor of this eco-inspired day, as well the Recipe Redux theme-of-the-month (“Limpin’ Along for Lunch”), I bring you this super filling, superfood-style salad. But here’s a noteworthy tip: If your body isn’t used to getting plenty of fiber, you might actually want to first try a half serving of this recipe to start—so your digestive system doesn’t “freak out!” Either way, this scrumptious bowl will definitely help you break out of a lunchtime rut. Cheers to your palate and the planet! Calories saved: 330 Why it’s better...
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vegan charred asparagus pasta salad

by Jackie Newgent  |  April 3, 2016  |  2 Comments
When asparagus is in season, you betcha I’m going to find a way to eat it in every way possible! Though I crave the springy green veggie in a creamy pasta, like fettuccine alfredo, that’s obviously not so calorie- or heart-friendly. This recipe is my better-for-you answer to an asparagus-pasta combination. I’ve gone the pasta salad route since it’s more seasonal to be served with the warmer weather to come. You can use your favorite pasta pick; I’ve chosen an organic red lentil rotini here since it’s super healthy! Plus I wanted an option to serve to my gluten-free friends. But best of all, I’ve grilled the asparagus for that extra special smoky flavor and crave-worthiness! Enjoy this Meatless Monday-style...
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