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herbed freekeh salad with avocado, pistachios and citrus vinaigrette

by Jackie Newgent  |  October 2, 2022  |  1 Comment
What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!
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worldly roasted tofu cubes

by Jackie Newgent  |  September 14, 2022  |  1 Comment
One of the easiest and tastiest ways to prepare tofu is by making a batch or two of these worldly roasted tofu cubes. While you can enjoy them straight from the oven, I actually prefer to divide the recipe into three jars, season them each differently, then have them available whenever I need a simple and flavorful protein pick throughout the week.
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plant-based goat cheese and grape pops

by Jackie Newgent  |  August 14, 2022  |  1 Comment
If you’re a fan of fun food like I am, you’ll want to serve up a platter of these plant-based goat cheese and grape pops … soon. And if you want something a bit more elevated, simply serve these without the picks and call them “truffles.” Either way you enjoy them, they’re delightful!
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hyperbaked earth loaves

by Jackie Newgent  |  July 24, 2022  |  1 Comment
These hyperbaked earth loaves are my new favorite thing to do with veggie scraps and with veggies that I buy specifically to make this lovable, plant-based meatloaf-style recipe. As a bonus, this recipe can multitask as 100% plant-based burgers, making this one of my go-to main dish recipes.
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