recipe redux Archives - Page 3 of 6

lemon-ginger farro salad with pomegranate & pistachios

by Jackie Newgent | January 21, 2018 | 7 Comments

I make this salad a lot when pomegranates are in season! I never actually wrote down a recipe for it … I just wing it, which is the way I prefer to cook. But I wanted to share this farro salad, so here’s the official recipe! It’s so refreshing and satisfying and loaded with colors, textures, and aromatic delight. A couple of its flavor “secrets” are freshly grated gingerroot and lemon zest. Since I get to use my Microplane Zester/Grater to do that, it’s a perfect time to share this since “Favorite Kitchen Tool” is the theme of this month’s Recipe Redux. You’ll actually feel so good after eating it knowing you punched up your plant quotient for the day...

seasonal indonesian-inspired tempeh & veggie stir-fry

by Jackie Newgent | December 21, 2017 | 5 Comments

I played a little party game when creating this recipe. Fun, fun! This month’s Recipe Redux theme was “Grab a Book and Cook”—and the goal was to makeover a recipe found on any combination of page “2017.” So, I grabbed my nearest cookbook, which was the 2005 edition of Nigel Slater’s The Kitchen Diaries, and turned to page 102. There I found the instructions for Stir-Fried Mushrooms, Spring Leaves and Lemon Grass. That provided loose inspiration for this “tasteovers by jackie” recipe. I transformed the concept of a spring stir-fried veggie dish into a seasonally-versatile stir-fried vegan entrée. You’ll find an Indonesian flavor twist as well as the addition of tempeh for a plant-based protein boost. I used to love...

natural pink party frosting

by Jackie Newgent | November 21, 2017 | 2 Comments

Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet! But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. And since “Naturally Colored Holiday Treats and Trimmings” is the Recipe Redux theme this month, it’s a perfect time to share this...

brussels sprouts & butternut squash pizza with goat cheese

by Jackie Newgent | October 13, 2017 | 1 Comment

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception! Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits. (As luck would have it, “good gut health” is this month’s Recipe Redux theme, too!) This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season! Once you bake up this pizza, make it...

peanutty sprouted tofu “stir-fry” sheet pan dinner

by Jackie Newgent | September 21, 2017 | 9 Comments

Dinner doesn’t get much easier than tossing all of the ingredients together and roasting on a pan, like in this peanutty sprouted tofu “stir-fry” sheet pan dinner … unless you just order takeout. But there’s no need for carryout when you can simply whip up this homemade “stir-fry” on a sheet pan. It’s loaded with plant-based goodness. It’s delicious. And clean-up is a breeze! Plan to enjoy for dinner on Meatless Monday (and beyond!)–or make in advance for quick heat-n-eat lunches. Why it’s better for you? It’s 100% plant-based and contains no added sugars! Disclosure: As an Amazon Associate, I earn from qualifying purchases.

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