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mexican caramelized rice and veggie skillet

by Jackie Newgent  |  September 12, 2020  |  7 Comments
Meet my quick-fix Mexican caramelized rice and veggie skillet! Think of it kind of like veggie-loaded fried rice, but with a Mexican-ish instead of Asian-style twist. It’s a one-skillet dish that I’ve been making (and devouring!) regularly this month, especially as a post-workout meal since it’s rich in good carbs along with a decent punch of protein. However, if you prefer to curb carbs a bit, simply use riced cauliflower as a swap for brown rice. Either way, it’s a deliciously satisfying dinner for one (or side dish for two, if you wish).
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red rice & beet stuffed grape leaves

by Jackie Newgent  |  September 30, 2019  |  1 Comment
One of my favorite childhood memories is picking fresh grape leaves with my mom. And one of my all-time favorite foods is stuffed grape leaves. It’s definitely my kind of comfort food. While my Lebanese mother made grapes leaves exactly the same way every time … by taste and feel, not by recipe … I like to go rogue from time to time. That’s what I did here. I guess you can say I actually went rather rouge! Instead of a traditional plant-based version, I used red rice and snuck in some beets. Though nothing will ever replace classic stuffed grape leaves, this is definitely a fun one to serve up!
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teriyaki cauliflower & kale stir-fry

by Jackie Newgent  |  March 27, 2017  |  3 Comments
Nope, cauliflower doesn’t taste like chicken; but, if you like teriyaki, absolutely do give this high-flavored teriyaki cauliflower & kale stir-fry a try. It’s got 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. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.
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pistachio and garnet sweet potato risotto

by Jackie Newgent  |  October 22, 2015  |  4 Comments
Food Day is October 24! The focus for this year’s Food Day is Toward a Greener Diet. So celebrate real food and say “cheers” to eating less meat and enjoying more whole plant-based foods; it’s better for you, the animals, and our environment. Here’s a tip: If you’re not already doing so, pick at least three specific days each week to go meatless, beginning on Meatless Monday. Mark it on your e-calendar so you don’t forget! Already doing that? Keep going, one day at a time, until most or all of your meals are meat free. Small changes toward a greener diet absolutely do add up. This recipe is just one small step to help you do just that. But that’s...
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