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plant-based caesar salad

pasta with heirloom tomatoes, plant-based mozzarella, and basil

by Jackie Newgent  |  September 8, 2021  |  1 Comment
What was your favorite food in college? Pizza? Burritos? Ramen noodles? Some strange, cheapo concoction? Mine was spaghetti alla checca … which is kind of like a basic version of this pasta with heirloom tomatoes, plant-based mozzarella, and basil! I know, I know … not your typical college pick! But it was so simple to fix — especially the easy version that I made by tossing plain spaghetti w/diced fresh tomato, chopped fresh basil, diced mozzarella cheese, garlic and salt. I got one of my roommates hooked on it, too. (She tells me she still makes it!)
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tahini caesar-style salad with roasted carrot chips

by Jackie Newgent  |  August 23, 2021  |  4 Comments
This tahini caesar-style salad with roasted carrot chips is so enjoyable, it has become my go-to plant-based salad when I want something special (and when I just want salad!). What makes it special? It skips the egg yolks, anchovies, and parmesan cheese of traditional Caesar and swaps it with loads of plant-based flavor from tahini, tamari, lemon zest, and more. And then it gets topped with roasted carrot chips for a pop of color. You can sprinkle on extras, like toasted pine nuts and carrot tops, for extra crunch, flavor, or overall intrigue, too.
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