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herbed freekeh salad with avocado, pistachios and citrus vinaigrette

by Jackie Newgent  |  October 2, 2022  |  1 Comment
What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!
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plant-based “deviled eggs”

by Jackie Newgent  |  June 12, 2022  |  1 Comment
If you love deviled eggs but want a plant-based option, you need these plant-based “deviled eggs” (also known as deviled hummus mushroom caps) in your life! And no, there are no “fake” eggs here … just 100% plant-filled wholesomeness and, more importantly for your tastebuds, deliciousness. (And yes … for all of the skeptics out there … you can simply call these “stuffed mushrooms,” if you like!)
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grilled mediterranean avocado toast

by Jackie Newgent  |  July 3, 2020  |  4 Comments
You don’t need burgers for the barbecue … cook up this Grilled Mediterranean Avocado Toast. And you don’t need to wait for the afternoon for a cookout … grill this glammed up toast for breakfast or brunch. Grilling the avocado, bread, and tomatoes adds delightful smokiness to this recipe. Adding ground coriander or cumin creates earthy interest in the mashed avocado. Topping this with any protein pick you wish makes this a versatile and very personal meal. I went with a plant-based breakfast sausage here. Chickpeas or edamame work well, too. And finishing with pine nuts, black sesame seeds, and fresh basil creates bonus yumminess. Now, go get your grill on (even if it’s simply a grill-pan on the stovetop)!
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