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grilled tofu steaks with spicy strawberry-ginger glaze

by Jackie Newgent  |  April 1, 2018  |  2 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
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lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent  |  January 21, 2018  |  4 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...
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teriyaki cauliflower & kale stir-fry

by Jackie Newgent  |  March 27, 2017  |  0 Comments
Nope, cauliflower doesn’t taste like chicken! But if you like teriyaki, do give this high-flavor stir-fry a try. I’ve given chicken teriyaki a vegan makeover by using cauliflower as the hearty highlight. This recipe gets 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. The only thing missing is some protein. So pair this Meatless Monday-friendly dish with a protein-rich appetizer or side (or both!), such as starting with an edamame app or serving on a bed of my Superfood Basmati Pilaf (see simple recipe below). Then enjoy with chopsticks … often! Calories Saved: 180 Why it’s better for you? Plenty of...
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vegan curry coconut soup with black beluga lentils

by Jackie Newgent  |  January 22, 2016  |  6 Comments
I couldn’t make it through the chill of January without some hearty, warm-me-up bowls of soup. How about you? So I married that thought with the theme for this month’s Recipe Redux: “A New Ingredient for the New Year.” When trying to choose the ingredient that I wanted to play with, my first thought came to color … black, in particular! When thinking about black foods, one immediately came to mind that I’ve thoroughly enjoyed in restaurants, but haven’t actually prepared anything with from my own kitchen. They’re black beluga lentils. They’re such fun little critters. Not to mention, these pulses are packed with nutritional goodness, including folate, fiber, and protein. So off to the kitchen I went to whip...
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cold peanut-sesame zucchini noodles

by Jackie Newgent  |  April 29, 2014  |  2 Comments
Makes 4 servings: 1 cup each When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they’re so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles. I use just the amount of sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do. Calories saved: 550 Why it’s better for you: Veggie  noodles = more total vegetables consumed
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