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red lentil pasta with vegan basil-pistachio pesto

by Jackie Newgent  |  January 8, 2018  |  4 Comments
What’s one of my favorite ways to go plant-based for lunch or dinner without giving up a thing? This red lentil pasta with vegan basil-pistachio pesto. In other words, a bowl of yum! If you happen to be looking for a comforting pasta dish that’s actually good for you, this is one of the recipes at the top my my list! And if you need to go gluten-free, this recipe is a winner, too.
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italian freekeh “meatballs”

by Jackie Newgent  |  December 28, 2015  |  4 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  |  3 Comments
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
  Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!
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green tea pesto pasta

by Jackie Newgent  |  May 6, 2012  |  4 Comments
Makes 4 servings: 1 1/4 cups each One of my guilty pleasures is pesto sauce. It’s a bit indulgent so I tend not to eat it as much as I’d like to. How about you? Well, to all of you pesto lovers out there, today’s your lucky day. I’ve developed a creamy, calorie-friendlier version of the sauce that will be a delight to your palate. It’s actually vegan, too. The coolest part … there’s green tea in it. Here, it’s tossed with pasta to create an entrée full of flavorful goodness—and greenness!
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