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Jackie Newgent

hyperbaked earth loaves

by Jackie Newgent  |  July 24, 2022  |  1 Comment
These hyperbaked earth loaves are my new favorite thing to do with veggie scraps and with veggies that I buy specifically to make this lovable, plant-based meatloaf-style recipe. As a bonus, this recipe can multitask as 100% plant-based burgers, making this one of my go-to main dish recipes.
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plant-based “deviled eggs”

by Jackie Newgent  |  June 12, 2022  |  1 Comment
If you love deviled eggs but want a plant-based option, you need these plant-based “deviled eggs” (also known as deviled hummus mushroom caps) in your life! And no, there are no “fake” eggs here … just 100% plant-filled wholesomeness and, more importantly for your tastebuds, deliciousness. (And yes … for all of the skeptics out there … you can simply call these “stuffed mushrooms,” if you like!)
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curried chickpea salad with grilled veggies

by Jackie Newgent  |  June 1, 2022  |  1 Comment
On the lookout for a tasty new plant-based salad for your next cookout or picnic? I was! So, I created this curried chickpea salad with grilled veggies. And it’s my absolute favorite new thing. It’s sooo flavorful, colorful, aromatic, and filling. It’s easy to fix. And it’s full of inviting texture and “superfoodiness” (I think I just made up that word)!
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strawberry-walnut pinwheel snacks

by Jackie Newgent  |  May 15, 2022  |  1 Comment
Tortilla roll ups – or pinwheels – were a 90s favorite snack. You may have enjoyed them filled with honey ham spread, cream cheese, and crushed pineapple – or with cream cheese and salsa. This upgraded, sweet-and-savory version — strawberry-walnut pinwheel snacks — features juicy California strawberries and crunchy California walnuts, along with Neufchatel, balsamic vinegar, fresh basil, and microgreens. It’s simple to fix, yet looks kind of fancy.
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