cheese Archives - Jackie Newgent

beet pesto cauliflower pizza with greens

by Jackie Newgent | May 4, 2015 | 2 Comments

It was such as pleasure hosting two amazing food-loving dietetic interns this spring. One of them, Lucy Song, has a terrific palate for plant-based cuisine and an eye for photography. So as part of her internship experience, I asked her to create a recipe makeover for Meatless Monday. Here’s her story behind this recipe.

portabella and plant-based swiss cheese sliders

by Jackie Newgent | April 6, 2015 | 0 Comments

Sliders have been popular for decades, with many fast-casual restaurants offer cheeseburger sliders on their menus today. Unfortunately, they often come three per serving and typically include a mini white bun, beef patty, American singles, onions, and some sort of slider sauce. Of course, fries usually automatically arrive with your order to put your meal into caloric overdrive. Well, at least the onions are a good thing!

mini vegan chili and cheese bowls

by Jackie Newgent | March 2, 2015 | 0 Comments

Every year I create a new chili recipe. This year I decided to have extra fun with it and make a party-friendly chili. This mini vegan chili and cheese bowlsrecipe is served up in personal-sized sourdough bread bowls. And yes, you can and should eat the bowl! The chili is a good-for-you bean lovers’ version along with my signature additions of cinnamon and fresh herbs. The bowls are topped with plant-based cheese (pick your favorite!). To entertain in style, serve each of these awesome chili bowls topped with plant-based sour cream. Don’t forget some fresh or pickled jalapeño slices for a kick in the palate, too.

romaine wedge salad with avocado dressing & smoked almonds

by Jackie Newgent | July 9, 2013 | 0 Comments

©Photographed by Lea Loveland. Sometimes all I feel like eating during summertime is salad–especially during those dreaded heatwaves. How about you? So my terrific intern, Lea Loveland, came to the rescue. We teamed up to create this really refreshing appetizer salad. We took an iceberg wedge salad recipe and gave it a thoroughly modern, plant-centered, eye-catching update. One of my favorite parts is using hickory smoked almonds instead of bacon. Much friendlier for the arteries! Lea says, “Don’t be fooled by this lighter dressing because it’s full o’ flavor.” Please let us know what you think. Our take … it’s super tasty!

grilled mushroom and cashew cheese pizza

by Jackie Newgent | May 10, 2013 | 0 Comments

Pizza is one of those foods that I don’t think I could live without. And this recipe is one of the reasons why. It’s got it all—cheesiness (in a plant-based way!), savoriness, freshness, and crispness. It’s grilled which creates mouth-watering smokiness, too. Surprise everyone; make this grilled mushroom and cashew cheese pizza instead of burgers at your next cookout–or cook-in!