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tahini caesar-style salad with roasted carrot chips

by Jackie Newgent  |  August 23, 2021  |  4 Comments
This tahini caesar-style salad with roasted carrot chips is so enjoyable, it has become my go-to plant-based salad when I want something special (and when I just want salad!). What makes it special? It skips the egg yolks, anchovies, and parmesan cheese of traditional Caesar and swaps it with loads of plant-based flavor from tahini, tamari, lemon zest, and more. And then it gets topped with roasted carrot chips for a pop of color. You can sprinkle on extras, like toasted pine nuts and carrot tops, for extra crunch, flavor, or overall intrigue, too.
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warm peanut noodles with cool confetti veggies

by Jackie Newgent  |  December 4, 2020  |  1 Comment
I can’t go a week without eating some kind of noodle dish, like these warm peanut noodles with cool confetti veggies! And while I generally just whip up a no-recipe-required bowl of noodles with whatever ingredients I have on hand, this is one of my favorite Thai-inspired versions. I made sure to write down exact measurements of what I generally do, so I can now share. This recipe is soy-free, gluten-free (depending on your noodle pick), and 100% plant-based. Most importantly, these warm peanut noodles with cool confetti veggies are 100% yummy!
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almond lover’s hummus

by Jackie Newgent  |  June 26, 2017  |  0 Comments
You’ll adore my new velvety, contemporary take on hummus. I do! It keeps the traditional chickpeas, lemon and garlic of classic Middle Eastern hummus, then goes uniquely “almond-forward” from there. You’ll find almond butter, sliced almonds and almond milk! The most intriguing part of this hummus is the almond milk since you’ll simmer it to create a rich almond milk reduction, enhancing the dip’s creaminess and nuttiness. I love almond milk’s versatility! Serve this almond lover’s hummus with crudité and whole grain pita or pita chips as a nutrient-rich snack or party dip. (Hint: Make it for Meatless Monday and enjoy as a plant-based way to punch up protein intake.) It’s memorable! Why it’s better for you? Traditional hummus and...
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seasonal farmers market fried quinoa

by Jackie Newgent  |  May 29, 2017  |  1 Comment
I love fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with sodium and greasiness. So, here’s my latest interpretation on it. I’ve made it seasonal by basically choosing whatever veggies catch my eye at the farmers market. And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can enjoy this for Meatless Monday. Or prepare extra whole grains whenever...
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