party food Archives - Page 3 of 6

spring green flatbread with edamame pesto

by Jackie Newgent | April 21, 2022 | 3 Comments

This Earth Day-inspired recipe for spring green flatbread with edamame pesto is just as awesome as pizza. But, unlike traditional pizza, it’s 100% plant-based and full of spring (and green) delight. The flatbread is such a tasty way to get veggies (hello, asparagus!), too. And, of course, eating plant-based instead of animal-based is healthy for the planet while it can play a role in combating climate change.

creamy plant-based macaroni salad

by Jackie Newgent | February 25, 2022 | 4 Comments

If you’re planning to have a picnic — or an indoor picnic — anytime soon, this creamy plant-based macaroni salad recipe is a must-make! (Actually, I personally think it’s a must-make anytime you feel like it!)

pulse-based “egg” salad

by Jackie Newgent | February 15, 2022 | 4 Comments

If you’re an egg salad fan but looking for a vegan version of it — or just a new-fangled twist on it — this pulse-based “egg” salad is the answer. It’s fun to make too, since you’ll be making “egg white” salad and “egg yolk” salad, then combining them together to act like the real thing. But the thing is … this 100% plant-based version is 100% real. And it’s so satisfying and nourishing, thanks to pulses.

avocado anything dip

by Jackie Newgent | February 6, 2022 | 3 Comments

If you guys don’t already have a “special sauce” recipe of your own, please go ahead and adopt my avocado anything dip — also known as “plant-based avocado special sauce” — as your own. You can serve it on practically anything (hello veggie burger spread) or dunk almost anything into it (yep, it’s a perfect Super Bowl party dip)! This is definitely my pick when I’ve got avocados on hand that are a bit overly mushy, too. It transforms them into something rather magical.

rosemary roasted potato “chips” with truffle hot sauce

by Jackie Newgent | January 17, 2021 | 0 Comments

These rosemary roasted potato “chips” with truffle hot sauce are my answer to comforting, “un-fancy” food right now! They’re the extra-tasty result of jumbling up the concepts of truffle fries, thick-cut potato chips, and rosemary roasted potatoes. Even though they’re roasted, not fried, they’re still oh so indulgent; so perhaps don’t eat them at every single one of your meals. Try your best to share them, too. (I admit, I’m not so good with that!) And be sure to look for a bottle of truffle hot sauce (OK, so that’s a little fancy!) to drizzle them with (try these brands: The Truffleist or TRUFF) — that’s my absolute favorite part! While the sauce is pricey, it lasts a long, long...

party food

As Seen In

Connect with Jackie: