whole grain Archives - Jackie Newgent

my favorite plant-based chocolate chip cookies

by Jackie Newgent | December 21, 2020 | 6 Comments

I’ve shared so, so, so, soooo many of my recipes throughout my cookbooks, food company projects, social media, and this blog; but my favorite plant-based chocolate chip cookies recipe is one that I’ve been holding on to for some reason. Until now! I figure whipping up a batch of comforting cookies is at least one tiny way to end the year on a bit of a sweet note after a year that was … in food terms … rancid and rotten. So here you go!

double chocolate banana dessert bread

by Jackie Newgent | March 21, 2018 | 8 Comments

I’ve got an oh-so-yummy family-friendly recipe for you. And no, I didn’t sneak kale or anything weird in here! This is just what you think it is … a chocolate lover’s quick bread that has plenty of banana goodness and mouthwatering moistness. Enjoy it as a snack or, as the name implies, dessert. A healthy-ish dessert, that is! You can even grill up a thick slice of the chocolatey bread and top it while warm with a scoop of plant-based ice cream or mashed raspberries—or both! Perhaps I’m a bit odd, but my favorite way to eat this is semi-frozen and thinly sliced. That’s how my mom used to serve her classic banana bread for an afterschool treat. Try it...

no-knead spinach-cheddar protein “bread”

by Jackie Newgent | February 22, 2018 | 4 Comments

It looks like bread! But is it? Well, it’s bread-ish! And it’s my pick for this month’s Recipe Redux: “Bake some Bread.” Though, I guess I didn’t follow the chosen theme so perfectly. Hoping your tastebuds won’t mind! You’ll bake this “bread” like quick bread (think banana bread!). Simply stir everything up in a bowl and pour the batter into a loaf pan to bake. However, it’s not sweet like banana bread; it’s notably savory. Enjoy it as a snack rather than as sandwich bread. And do this: Brown up slices in a tiny bit of olive oil in a skillet and serve like savory French toast! You don’t need to dip the slices in eggs first since there’s already...

lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent | January 21, 2018 | 7 Comments

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day...

veggie scrap freekeh

by Jackie Newgent | April 21, 2017 | 4 Comments

April 22 is Earth Day! So, happy Earth Day, my fellow earthlings! Here’s a recipe to help you celebrate! Whenever I have extra veggie pieces (“scraps”) in my fridge (which is like always!), I often sauté them up, then scramble with eggs or toss with pasta. Other times I’ll roast or grill ’em, then blend into hummus. And here’s my other favorite use for those leftover (aka “vintage”) vegetables: Veggie Scrap Freekeh. (Hint: Prepare it on a Friday so you can crack yourself up and call it Freekeh Friday! Or enjoy it on Meatless Monday in honor of #MeatlessMonday4Earth. Or do both!) So, check your fridge. If you have veggie odds-n-ends on hand that might be ready for composting (or,...

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