tasteovers by jackie Archives

peanut chili crisp cauliflower

by Jackie Newgent | September 15, 2026 | 1 Comment

[sponsored post] This peanut chili crisp cauliflower is a side dish that’s worthy of being the star of the dinner table. One of the “secrets” to its deliciousness is using Naked PB, a one-ingredient powdered peanut butter by Naked Nutrition, in a super flavorful and creamy sauce that you’ll generously drizzle over the caramelized florets. As a bonus, it adds plant-based protein.

grilled balsamic strawberries with whipped vanilla cashew pudding

by Jackie Newgent | July 19, 2026 | 1 Comment

So, this might be my favorite way to eat strawberries right now! In my grilled balsamic strawberries with whipped vanilla cashew pudding dessert, I take peak-season berries and give them a deserving upgrade. They’re tossed in balsamic vinegar, olive oil, and agave or coconut nectar, then grilled until they’re jammy and caramelized. Then they get spooned over a dreamy, creamy whipped vanilla cashew pudding that’s sooo creamy you’ll think there must be lots of rich dairy in it (spoiler: there isn’t any). It somehow feels indulgent and refreshing at the same time … sweet, tangy, warm, and cool, all in one bite.

hot madras curried tofu salad

by Jackie Newgent | May 11, 2026 | 1 Comment

I used to regularly make this Hot Madras Curried Tofu Salad eons ago…then for some reason I forgot about it. Luckily, I rediscovered and fell back in love with it as it brings together bold spice, creamy texture, and vibrant freshness in one colorful plant-filled dish. You’ll definitely want to try this recipe soon!

two-in-a-bowl black and white bean salad

by Jackie Newgent | April 3, 2026 | 1 Comment

I’m on a bean kick lately…especially cool beans! So, here’s my newest bean salad creation! It’s a vibrant, two-in-one salad where each side holds its own—creamy white beans and earthy black beans—tied together with fresh herbs, velvety avocado, charry orange bell pepper and a bright lemon-lime vinaigrette that makes the whole bowl sing. It’s a visually striking, flavor-layered dish that feels both abundant and refreshing.

roasted acorn squash with pomegranate glaze and pistachios

by Jackie Newgent | January 29, 2026 | 1 Comment

When it comes to veggies, roasted winter squash is at the top of my winter-time list–I adore its texture, sweet-savory taste, heartiness, and color. And this comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma–with inviting style. Of course, I gave it my usual Mediterranean-style twist here. Mmm!