quick Archives - Jackie Newgent

easy spring strawberry salad

by Jackie Newgent | March 4, 2020 | 5 Comments

If you like “no-recipe-required” recipes, you’ll love this easy spring strawberry salad! All you need for measuring purposes is one clean hand! You can play with the concept with add-on’s if you wish, like cashew cheese, red onion, avocado, and fresh mint. You can follow this same “recipe” with other fruits too, like mangos, peaches, and grapes. Hope you enjoy this taste of the season. Happy spring (to be)!

fresh pineapple-cucumber salsa

by Jackie Newgent | December 22, 2015 | 4 Comments

Happy New Year! With that in mind, I wanted to share something tasty to help kick-start your healthful eating efforts. This fresh pineapple-cucumber salsa is a winner.

vegan dark chocolate-pumpkin bread

by Jackie Newgent | November 22, 2015 | 40 Comments

From Thanksgiving through Christmas, you can usually find me baking up some goodies, watching holiday rom-coms, or hosting parties … or all of the above! So it’s the perfect excuse for me to create a new fresh-from-the-oven treat, like this vegan dark chocolate-pumpkin bread. It’s basically a glammed up pumpkin bread. It’s big on chocolateness. It has a just-right amount of sweetness. And, as a bonus, it’s 100% plant based.

make-ahead fusilli pasta bowls

by Jackie Newgent | September 22, 2015 | 2 Comments

At the end of a long day, sometimes cooking up a quick pot of pasta doesn’t seem speedy enough—and a packaged frozen entrée doesn’t sound appealing enough. That’s where this fast make-ahead fusilli pasta bowl fix comes in. It’s my go-to pasta bowl of the moment. I pair whole grain fusilli with a good-quality marinara sauce, plus some of my favorite ingredients: baby arugula, soft goat-style cashew cheese, pistachios, and lemon zest. Yum!

cincinnati-style veggie chili

by Jackie Newgent | September 22, 2013 | 3 Comments

I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. It’s simply called Cincinnati chili. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version–cincinnati-style veggie chili–is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe.