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tasteovers by jackie

tahini caesar-style salad with roasted carrot chips

by Jackie Newgent  |  August 23, 2021  |  3 Comments
This tahini caesar-style salad with roasted carrot chips is so enjoyable, it has become my go-to plant-based salad when I want something special (and when I just want salad!). What makes it special? It skips the egg yolks, anchovies, and parmesan cheese of traditional Caesar and swaps it with loads of plant-based flavor from tahini, tamari, lemon zest, and more. And then it gets topped with roasted carrot chips for a pop of color. You can sprinkle on extras, like toasted pine nuts and carrot tops, for extra crunch, flavor, or overall intrigue, too.
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food scrap hummus garden

by Jackie Newgent  |  August 15, 2021  |  1 Comment
My new snacking philosophy is that hummus is always a good idea, especially if it’s a food scrap hummus garden! It’s a quirky, yet delightful way to use up produce parts and leftovers from your fridge. I started whipping up this garden-style hummus after being inspired by the many focaccia versions popping up on social media. Luckily the bready concept translates really well with hummus. As a bonus, there’s no baking involved.
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mexican-style cauliflower rice

by Jackie Newgent  |  July 27, 2021  |  1 Comment
If you want to make your side dish as special – or more special – than your entrée, you’ll want to sauté up this Mexican-style cauliflower rice! And you guessed it … there’s actually no rice in it. This recipe features cauliflower that’s pulsed into the shape of rice kernels. That means it’s lower in calories and carbs and higher in fiber than when using regular rice … if that’s important for you. While I recommend both rice (especially brown rice) and cauliflower, having options is always a smart idea.
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pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce

by Jackie Newgent  |  July 19, 2021  |  2 Comments
My newest, really tasty, delightfully messy, totally comforting obsession is this pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce! It’s got plenty of creaminess with a variety of colors and textures. And it’s full of Mediterranean flavors. I find it kind of addictive (in a healthy way, of course)!
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