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food scrap hummus garden

by Jackie Newgent  |  August 15, 2021  |  2 Comments
My new snacking philosophy is that hummus is always a good idea, especially if it’s a food scrap hummus garden! It’s a quirky, yet delightful way to use up produce parts and leftovers from your fridge. I started whipping up this garden-style hummus after being inspired by the many focaccia versions popping up on social media. Luckily the bready concept translates really well with hummus. As a bonus, there’s no baking involved.
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pistachio butter noodles with seasonal veggies

by Jackie Newgent  |  May 19, 2019  |  0 Comments
Sorry peanuts! I turned your Asian-style peanut noodles into pistachio butter noodles. But, my tastebuds are not sorry at all! The pistachio flavor worked beautifully in this udon noodle dish. You’ll find a couple other special twists here, too. The jasmine green tea creates a surprisingly fragrant note to the sauce. And the no-sugar-added fruit spread provides just the right amount of sweet balance to the saltiness of the tamari.
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vintage veggie abundance bowl

by Jackie Newgent  |  October 22, 2016  |  0 Comments
Like leftovers? 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 In fact, sometimes I enjoy leftover vegetable dishes more than when originally made.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. Since this month’s Recipe Redux theme is “Plant Protein Power Bowls,” it’s a perfect time to share with you one of my bowls using “vintage” veggies. I made this one with extra Seasonal Butternut Squash Hash Browns. 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 goat cheese for a touch of creamy decadence. (Hint: You can swap that for cashew cheese if you prefer to...
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