plant-based recipe Archives - Page 2 of 9

vanilla aquafaba whipped cream

by Jackie Newgent | January 17, 2024 | 1 Comment

whipped cream in a pink bowl with desserts in the background

I’m a big fan of this vegan aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet!

holiday tree snack board

by Jackie Newgent | December 17, 2023 | 1 Comment

I was planning to serve just a little snack of middle eastern nibbles. But after browsing through the pages of my talented friend Frances Largeman-Roth’s awesome new book, Everyday Snack Tray, I was inspired to transform it into a snack board. And since it’s nearly Christmas, I let my favorite holiday do the rest of the inspo. This holiday tree snack board is so much more joyful than simply eating sliced cucumbers w/dip, right?!

roasted greek eggplant with plant-based feta

by Jackie Newgent | November 30, 2023 | 3 Comments

(Disclosure: As an Amazon Associate, I earn from qualifying purchases.) If you’re ready to elevate your side dish game, you’ll adore this hearty recipe straight from the pages of The Plant-Based Diabetes Cookbook! Yes, that’s my newest cookbook. (Find out more about it HERE!) I hope you’ll check it out soon if you have diabetes or prediabetes—or if you simply want some creative plant-filled dishes! At the heart of all the 100% plant-based recipes is deliciousness. In the meantime, let’s dive into the world of Mediterranean-inspired goodness with this Roasted Greek Eggplant with Plant-Based Feta recipe.

roasted acorn squash with pomegranate glaze and pistachios

by Jackie Newgent | October 19, 2023 | 1 Comment

There are so many things I love about fall. When it comes to food, roasted winter squash is at the top of my list. I adore its texture, sweet-savory taste, heartiness, and color. This comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma–with inviting style. And, of course, I gave it my usual Mediterranean-style twist. It’s perfect for the holidays, too.

jerusalem bagel-style cherry tomato galette

by Jackie Newgent | September 24, 2023 | 3 Comments

I love playing with my food—which is how this recipe came to be! After dining at a restaurant that had Jerusalem bagel sandwiches, I had a craving for the bready delight. That’s probably because I couldn’t buy just the bagel itself at the restaurant. At the same time, I happened to have lots and lots of cherry tomatoes on hand—and was thinking I’d make a tomato galette with them. I loosely married the ideas together and this Jerusalem Bagel-Style Cherry Tomato Galette became the result. And it’s a winner!

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