diet Archives - Jackie Newgent

classic vegan macaroni salad with grilled peppers

by Jackie Newgent | April 30, 2014 | 0 Comments

One serving of Classic Macaroni Salad with Grilled Peppers and Fresh Herbs in white bowl

I was asked to create a healthy macaroni salad, but to keep it classic. Basically, no overly frilly, fussy, or fancy ingredients allowed. That actually is more challenging than it sounds. Macaroni salad is considered “classic” for a reason. And try to always steer clear of ultra-processed or “fake” ingredients to concoct my recipes. That said, I was successful at creating this better-for-you version! I kept great taste and tradition in mind. And though not extra fancy, I did make this macaroni salad extra special by adding grilled peppers and fresh herbs. Enjoy this classic vegan macaroni salad with grilled pepeprs at your next cookout or picnic. I know I will!

cold peanut-sesame zucchini noodles

by Jackie Newgent | April 29, 2014 | 2 Comments

When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they can be so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles–or zoodles! I use just the amount of toasted unrefined sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do.

berry, basil, and baby romaine salad

by Jackie Newgent | March 27, 2014 | 0 Comments

If you didn’t already know, I have a new cookbook, The With or Without Meat Cookbook! To give you a little taste, here’s a freebie recipe from it. Please let me know what you think of the book. In the meantime, I hope you enjoy this salad! When berries are in season in spring and summer, this stunning berry-bursting salad will be sure to strike your fancy. Luckily, you can make it all year long using frozen berries, too. Adorned with fresh basil, dressed in a perky lemon-berry vinaigrette dressing, and accented with natural almonds and more berries, it’ll actually seem a bit fancy, too. The bonus: This berry, basil, and baby romaine salad is more than a bit nutritious.

creole vegan jambalaya

by Jackie Newgent | February 28, 2014 | 7 Comments

In honor of Mardi Gras, I’ve got a festive made-over dish for you! There’s no chicken, shrimp, or andouille sausage to be found here. But you will find plenty of vegetables and beans, absolutely zesty flavors, and hearty satisfaction fit for a meatless feast. In fact, the serving size more than doubles from the original version! Enjoy this creole vegan jambalaya as an entrée on Fat Tuesday—and any other days of the year you wish.

spicy buffalo cauliflower wings

by Jackie Newgent | February 1, 2014 | 0 Comments

I don’t think I’ve ever been to a Super Bowl gathering where chicken wings were not part of the feast. Though I skip them since I prefer to spend my calories elsewhere. Now here’s a way for us all to partake in their party popping goodness in a veggie friendly way. These spicy buffalo cauliflower wings are made with cauliflower. They’re boneless too, of course. I heard about some folks doing this, but I needed to try it out for myself in my own culinary style. They won’t taste like chicken (since there’s no chicken in them), but they are every bit a spicy hot bite. Definitely worth a try!