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red lentil pasta with vegan basil-pistachio pesto

by Jackie Newgent  |  January 8, 2018  |  2 Comments
What’s one of my favorite ways to go vegan without giving up a thing? This bowl of yum! So, if you happen to be looking for a comforting pasta dish that’s actually good for you, here you go! And if you need to go gluten-free, this recipe is a winner, too. The pasta is made from red lentils. The fresh pesto is accented with lemon, red pepper flakes, and smoked paprika in lieu of parmesan cheese. And the tomatoes add pops of vibrant color and bursts of juiciness. Altogether, this simple Mediterranean-style pasta dish is a complete meal in a bowl. Hint: It’s a scrumptious pick for a Meatless Monday!
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italian freekeh “meatballs”

by Jackie Newgent  |  December 28, 2015  |  2 Comments
You don’t need to give up spaghetti and meatballs when eating healthier. Simply pick a better-for-you pasta, like bean-based or whole grain noodles, and top with vegetarian “meatballs”. I’ve made these with 100% real ingredients and based them on cracked freekeh, which is a young green wheat. They’re not designed to mock meat; they have a culinary quality of their own. The texture and taste of the “meatballs” are craveable … no meat required! Ideally, serve these freekeh balls with protein-packed pasta, such as edamame, lentil, chickpea, or other bean-based noodles, and sauce of choice. Instead of marinara, I prefer these “meatballs” served with Mediterranean diet appeal, such as paired with pesto or fresh lemon-olive oil sauce. Try accessories like...
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vegan spinach and hemp seed pesto

by Jackie Newgent  |  December 4, 2014  |  1 Comment
I like to start the day off with a great big spoonful of Hemp Hearts to help kick off my protein intake for the day. They’ve got 10 grams of protein in a 3-tablespoon serving! But I don’t stop there. I really love the cool little seeds for their taste and texture in so many recipes. So here’s my newest creation … a pesto that tastes luscious, but provides far fewer calories than the original. It’s vegan. But if you’re a little bit more of a traditionalist, you can just stir a little bit of grated Parmesan cheese into the finished pesto recipe. To add to the newness of it all, I whirled this up in the food processor bowl...
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pistachio pesto hummus spread

by Jackie Newgent  |  August 27, 2012  |  4 Comments
  Makes 8 servings: 1/4 cup each I’m always on the lookout for mouthwatering ways to include pistachios into cuisine. They’re such a delightful culinary nut. My most recent pick: pesto mayo! Even just saying those two words makes my mouth water. But I’ll admit I have a bit of a guilt factor when I’m enjoying a sandwich with the extra-luscious spread because I know it’s extra caloric. So off to the kitchen to whip up a better-for-me—and better-for-you—sandwich spread. But this new recipe goes beyond simply being a delectable match for a sandwich. It’s tasty as an inspired pistachio “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. I love it when a recipe...
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