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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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seasonal farmers market fried quinoa

by Jackie Newgent  |  May 29, 2017  |  0 Comments
I love fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with sodium and greasiness. So, here’s my latest interpretation on it. I’ve made it seasonal by basically choosing whatever veggies catch my eye at the farmers market. And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can enjoy this for Meatless Monday. Or prepare extra whole grains whenever...
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grilled hummus “quesadilla”

by Jackie Newgent  |  April 11, 2017  |  0 Comments
I spied some wrinkly grape tomatoes on my kitchen counter, a struggling mint plant on my balcony, and a slightly wilted scallion and two lonely lemon wedges in my fridge. So, I created this! Seriously, it tastes way, way, way better than I’m making this sound. I just always look for ways to prevent food waste. Often it results in interesting fixes like this. Try it! It’s Meatless Monday and Earth Month friendly! It’s vegan! And it’s super tasty! Calories Saved: 177 Why it’s better for you? Fiber! Plenty of it!
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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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beet, greens and goat cheese linguine

by Jackie Newgent  |  August 22, 2015  |  8 Comments
I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went. This is what I got when I married pasta with the classic tastes of a beet and goat cheese...
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