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autumn

savory oatmeal with greens, pumpkin seed “tofu” & tart cherry reduction

by Jackie Newgent  |  October 24, 2019  |  0 Comments
This is how I like to start my Saturdays … with a comforting bowl of savory oatmeal. And this one is loaded with goodness (hello anti-inflammatory ingredients!). It has a few steps … but you can quickly cook up the “tofu” and tart cherry reduction while the oatmeal is simmering. So, it’s simpler than it may seem.
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seasonal cherry tomato hummus bowl

by Jackie Newgent  |  September 22, 2019  |  0 Comments
I’ve been busy, busy, busy lately. I’m sure you can relate. I know for some folks that might mean getting take-out. For me, it means lots of hummus bowls. Basically, that’s hummus topped with whatever you have on hand that you think might taste good with hummus! I always call this concept a “bowl,” but I’ll serve it on a plate if I don’t have that much to top it with. This seasonal cherry tomato hummus bowl is one of those such “bowls” … and a super easy one at that.
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grilled sweet potato & herb salad

by Jackie Newgent  |  August 31, 2019  |  0 Comments
This grilled sweet potato and herb salad wasn’t the original plan. It’s better! I was originally going to make a creamy potato salad. But then I realized I had a sweet potato on hand. And since the potato salad was just going to be for me, I opted for a sweet potato salad instead. It gave me an opportunity to enjoy a portion of an avocado I needed to use up soon, too. So, here’s the yum-worthy result!
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creamy vegan pumpkin pasta “alfredo”

by Jackie Newgent  |  October 21, 2018  |  0 Comments
In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s better! I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really comforting! You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use...
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roasted butternut squash skewers

by Jackie Newgent  |  October 12, 2015  |  5 Comments
You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube the individual attention it deserves, you’ll be more satisfied. This recipe can be easily doubled for a party buffet. The skewers are perfect to help you ‘Sideline Meat’ on Meatless Monday nights. Pair them with almond nog for a holiday celebration! Calories saved: 107 Why it’s better for you? The just-right portion size is a fun way to boost party-time veggie...
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