holiday Archives - Jackie Newgent

pomegranate-smashed butternut squash

by Jackie Newgent | November 25, 2018 | 3 Comments

Smashed butternut squash with pomegranate arils and chives

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage — and it’s delightful in this pomegranate-smashed butternut squash recipe. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. Pomegranate and butternut squash are a perfect pairing, too. To save time here, simply use butternut squash that’s already cubed for you. You’ll toss the cubes with olive oil, then with pomegranate juice, salt, and pepper. Cover it up, bake for 50 minutes, mash, and voila! Oh, and don’t forget to top with chives and pomegranate arils for extra pops of...

natural pink party frosting

by Jackie Newgent | November 21, 2017 | 2 Comments

Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet! But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. It’s definitely not that artificial holiday red color; it’s better. Actually, enjoy this pink frosting for any celebration throughout the year! Though...

eggplant roast with tahini sauce

by Jackie Newgent | October 26, 2017 | 3 Comments

A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

lemony beet hummus with poached pistachios

by Jackie Newgent | December 5, 2016 | 1 Comment

Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Both traditional hummus and this lemony beet hummus with poached pistachios version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of an educational...

baba ghannoush with poached pistachio puree

by Jackie Newgent | November 28, 2016 | 0 Comments

It’s the most wonderful time of the year … if you’re a Christmas “geek” like I am! I love to entertain during the holiday season! There’s almost always going to be a dip available when I host a gathering. Every year I whip up one that’s new. So, here’s this year’s creation—an inspired take on baba ghannoush (Middle Eastern eggplant dip). Poached pistachio puree is what makes this recipe special. I use it here in place of tahini for a unique taste twist and velvety texture. And beyond just a dip, baba ghannoush makes a delightful bruschetta topping … including this version.