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asian-style noodles with gingery prune sauce

by Jackie Newgent  |  March 13, 2019  |  0 Comments
I’m a big, BIG noodle fan! They’re such a fun food. This cool bowl of noodles is no exception. You can make it with any variety you like. And there are sooo many types available today. When doing a cold salad like this, I find that whole-wheat or brown rice noodles offer the best texture. But when you want a boo punch of plant-based protein, you can make it with a pulse pasta like I did her. That’s red lentil spaghetti you see.
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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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