hash Archives - Jackie Newgent

vintage veggie abundance bowl

by Jackie Newgent | October 22, 2016 | 0 Comments

Like leftovers? I do! I do! In fact, sometimes I enjoy leftover vegetable dishes more than when originally made. Part of that may be because I consider leftovers as “vintage” cuisine! The other is because I may spend less time actively cooking. I made this one with extra Seasonal Butternut Squash Hash Browns. So good! Beyond the veggies, I stir hemp seeds into the brown rice to significantly pump up the plant-based protein. And I finish it with a little touch of soft goat-style cashew cheese for a touch of creamy decadence. It’s a complete meal-in-one thanks especially to 26 grams of protein … which can be especially important when not getting enough protein throughout the day. Plus, it’s yum!...

seasonal butternut squash hash browns

by Jackie Newgent | October 21, 2016 | 5 Comments

I don’t know about you … but when butternut squash is in season, I love finding ways to include in meals at least a few times a week! So here’s my latest recipe–seasonal butternut squash hash browns. It features this crave-worthy veggie. It’s a colorful and scrumptious twist on hash browns. Make it for breakfast and pair it with plant-based eggs. Think beyond breakfast, too. Serve it as an any day (or Meatless Monday!) side. If you have leftovers, they reheat just fine. Toss with pasta and goat cheese for an intriguing entrée. Or stuff them into tortillas along with refried vegetarian beans and avocado for a seasonal burrito. Enjoy!

grilled grapefruit “sundae” with pistachios and basil vinaigrette

by Jackie Newgent | February 18, 2016 | 0 Comments

I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of tangy cashew-based cheese, fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it.

vegetarian “trash” hash

by Jackie Newgent | January 25, 2016 | 0 Comments

Okay, so maybe there’s a better name for this recipe. But you get the point, right? Way, way, way, WAY too much food gets wasted in America! But there’s no need to waste food when you can savor it. My philosophy: Use veggie scraps and “make a hash, not more trash!” It’s a wonderful and environmentally-conscious way to enjoy vegetables in the morning (or anytime). Perfect for a Meatless Monday!