haveaplant

two-in-a-bowl black and white bean salad

by Jackie Newgent  |  April 3, 2026  |  1 Comment
I’m on a bean kick lately…especially cool beans! So, here’s my newest bean salad creation! It’s a vibrant, two-in-one salad where each side holds its own—creamy white beans and earthy black beans—tied together with fresh herbs, velvety avocado, charry orange bell pepper and a bright lemon-lime vinaigrette that makes the whole bowl sing. It’s a visually striking, flavor-layered dish that feels both abundant and refreshing.
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roasted acorn squash with pomegranate glaze and pistachios

by Jackie Newgent  |  January 29, 2026  |  1 Comment
When it comes to veggies, roasted winter squash is at the top of my winter-time list–I adore its texture, sweet-savory taste, heartiness, and color. And this comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma–with inviting style. Of course, I gave it my usual Mediterranean-style twist here. Mmm!
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the best vegan eggplant lasagna

by Jackie Newgent  |  October 6, 2025  |  1 Comment
Are your taste buds ready to be wowed? My newest Erewhon-inspired creation, The Best Vegan Eggplant Lasagna, layers hearty roasted eggplant, garlicky kale, your favorite marinara, and creamy cashew cheese into a dish that’s pure comfort … and no noodles are required! It’s easy to make, 100% plant-based, and perfect for a cozy weeknight dinner or a table-worthy centerpiece when entertaining friends.
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caprese-style salad with pine nuts and mint

by Jackie Newgent  |  June 13, 2024  |  1 Comment
There’s something so special about a Caprese salad when it’s made with the freshest seasonal tomatoes. So, I decided to create another version with a middle eastern twist for culinary excitement. My caprese-style salad with pine nuts and mint is fully plant-based and fully yum!
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