vegetables Archives - Jackie Newgent

mango, black bean & caramelized veggie burrito

by Jackie Newgent | December 14, 2020 | 1 Comment

I created this Mango, Black Bean & Caramelized Veggie Burrito recipe because I wanted something that was really tasty and fun, but also featured vitamin C superstars, like mangos, since vitamin C is an important nutrient for immune health. Did you know that 3/4 cup of mango provides 50% of your daily vitamin C? Cheers to that!

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).

double-decker falafel sliders

by Jackie Newgent | September 3, 2020 | 4 Comments

I love sliders … double-decker falafel sliders! If you don’t already have a favorite plant-based recipe for mini “burgers,” you must try this one.

plant-based pesto pasta salad with grilled grape tomatoes

by Jackie Newgent | June 22, 2020 | 5 Comments

Planning a cookout or picnic? Here’s an easy and tasty salad or side to whip up for your next one. This plant-based pesto pasta salad with grilled grape tomatoes is full of flavor thanks to the fresh pesto and bursting grilled grape tomatoes. And it’s fit for nearly everyone’s palate. Have fun!

lemony red lentil hummus

by Jackie Newgent | May 9, 2020 | 6 Comments

I’m pretty sure I eat more hummus than anyone I know. It’s what I grab whenever I need a quick fix or if I need to get in a bit more plant protein. And while I adore traditional hummus, I do like to mix things up every once in a while. I happened to be out of chickpeas, but I had dried red lentils on hand. So, of course, that meant red lentil hummus for me. Other than the chickpea to lentil swap, I make it with basically the same ingredients as my classic version. Though I do punch up the lemon to brighten the flavor.

vegetables

As Seen In

Connect with Jackie: