appetizer Archives - Page 2 of 6

grilled vegan mandarin orange chick’n tacos

by Jackie Newgent | May 7, 2018 | 1 Comment

There’s something about it being sunny and warm outdoors (finally!) that makes me want to “play” with my food. That’s exactly what I was doing when I created this Asian-style taco recipe. It’s definitely not your ordinary taco! The tortillas and lime wedges are grilled for smoky goodness. You’ll get lots of crunch from a colorful cole slaw mix and dry roasted peanuts. There’s plenty of high-flavored ooziness from a lime-accented peanut butter sauce and gochujang. And the highlight is Gardein Mandarin Orange Crispy Chick’n, providing a unique plant-based protein twist. (Hint: You’ll make the chick’n in advance and can heat it up in a cast iron skillet on the grill.) It’s so yum! Plus, it’s vegan—so it’s ideal for...

guacamole with poached california prunes

by Jackie Newgent | April 9, 2018 | 0 Comments

Guacamole is one of my favorite things on the planet! I adore it prepared the traditional way. But unlike pure traditionalists, I also love guac with fun “stuff” tossed into it. That means you’ll find a surprise inside this avocado delight: poached California prunes! You’ll definitely feel good knowing that important compounds in California prunes can help regulate, support, and protect digestive and bone health. So, scoop up all of the goodness in this not-your-ordinary guacamole recipe with organic corn tortilla chips and savor one pleasing bite at a time. It’s definitely a win-win for your taste buds … and your health! Disclosure: (At time of posting) Jackie is a spokesperson for California Prune Board. She created this recipe...

eggplant roast with tahini sauce

by Jackie Newgent | October 26, 2017 | 3 Comments

A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

simple lemony white bean salad with fresh herbs

by Jackie Newgent | December 21, 2016 | 2 Comments

My pantry is almost always stocked with canned organic cannellinis, chickpeas, and black beans! That’s because they’re packed with antioxidants, fiber, and protein. Plus, they’re notably filling and simple to fix. This recipe showcases all of the above—and is loaded with fresh herbs and flavor. I based this super easy bean side salad on “Italian Cannellini Bean Salad,” which I found on page 160 of my very own The All-Natural Diabetes Cookbook, 2nd Edition. That’s because the Recipe Redux theme of the month was to “Grab a Book & Cook,” selecting a recipe on a page using any combination of the number ‘2016.’ So, voila! I couldn’t resist putting a new twist on one of my own recipes. Of course, this...

lemony beet “hummus” with poached pistachios

by Jackie Newgent | December 5, 2016 | 1 Comment

Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...

appetizer

As Seen In

Connect with Jackie: