About
Press
cookbooks
Recipe Blog
Work With Me
contact

Search for:

About
Press
cookbooks
Recipe Blog
Work With Me
contact

Menu

recommendations

Trucos para que los vegetales crudos queden deliciosos

by Jackie Newgent | March 22, 2015 | 0 Comments

Share:

Facebook
Twitter
Pinterest
E-Mail

Read More

Hi, I'm Jackie Newgent, a classically-trained chef, registered dietitian nutritionist, award-winning cookbook author, and professional recipe developer. I have a passion for plant-based, Mediterranean-style eats and treats, which I like to call "PLANTerranean" cuisine. I'm delighted to share with you these recipes, created and tested by me in my Brooklyn kitchen, where I aim for great taste and low waste and encourage climate-friendly cooking. I hope to have a positive impact on your health--and the health of our planet! If you represent a food product or brand that you’d like featured on my recipe blog, just email me directly for details: jackie@jackienewgent.com.

Search for:

Jackie's Newest Cookbook is Here!

shop this and her other cookbooks!

affiliates

As Seen In

Connect with Jackie:

What exactly are these pops? They’re my inspired

What exactly are these pops? They’re my inspired (& way more nutrient-rich) version of the classic childhood sweet snack, Tootsie Pops!
😊
#ad California strawberries and California walnuts are the highlights of these Strawberry-Walnut Lollipops. The walnuts are the base of the chocolatey filling -- I blended them w/cocoa, dates, vanilla, orange zest & a pinch of sea salt – creating so much yum before stuffing the filling in vibrant and fresh strawberries. Placing the duo on lollipop sticks makes them so much fun!
😊
One major reason why I love the powerhouse pairing of California strawberries + California walnuts … They complete each other – fruity + nutty; semi-soft + semi-firm; juicy + crunchy; sweet + savory.
😊
Did you miss my recent webinar w/ @cawalnuts + @castrawberries, & @fruitsandveggies, where I showed how to upgrade a snack routine using this power pair (& these lollipops!)? No problem! Go to my IG Story today for the link. (Hint for RDs/RDNs! Earn 1 FREE CPEU after watching.)
😊
#cawalnuts #castrawberries #snacking #domorewithwalnuts #produceforbetterhealth #haveaplant

What are you doing May 17 @ 1pm ET? I’m cooking

What are you doing May 17 @ 1pm ET? I’m cooking up some fun! Join me, along w/ @cawalnuts + @castrawberries, in partnership w/ @fruitsandveggies for a webinar filled w/fresh & flavorful ideas to upgrade your snacking routine through the power pairings of strawberries + walnuts. #ad
😊
I’ll be doing 2 mini-cooking demos – showcasing classic snack recipes that I’ll reinvent, yet still bring back to life delightful childhood memories while kicking up taste + nutrition.
😊
The deets:
Webinar: May 17 @ 1pm ET
RDs/RDNs: Earn 1 FREE CPEU
Register: Do it now! Link in my IG Story.
Hint: May is National Strawberry Month! And May 17 is National Walnut Day!
😊
#cawalnuts #castrawberries #snacking #domorewithwalnuts #produceforbetterhealth #haveaplant

#ad I loooove a cozy mug of hot cocoa. 💕 And I

#ad I loooove a cozy mug of hot cocoa. 💕 And I do like the rich stuff!!! BUT … I don’t always want all of that added sugar. How about you? So, voila … we can just simmer up a cup of my plant-based hot cocoa. ☕ Any guesses how it’s sweetened? 🤔

Instead of granulated sugar, I use #TruEats Monk Fruit Sweetener in this cup of yum. I’m a fan since it’s …
✅ so easy (it’s a 1:1 sugar swap!)
+
✅ ideal for people w/diabetes or following a dairy-free, gluten-free, GMO-free, vegan or other plant-based eating plan
+
✅ it doesn’t compromise flavor!

Hope you whirl up a cup of this hot cocoa like now-ish. (Hint: You can do it as a peppermint hot cocoa, too!) You’ll truly feel good about sipping it. 🙌 Here’s the recipe for you! 😋
#HealthierYou @trueatsbaking

RECIPE:
🌱plant-based hot cocoa🌱
• 2.75 oz unsalted unroasted (raw) cashews (1/2 cup)
• 16 fl oz filtered water (2 cups)
• 3 Tbsp TruEats Zero Calorie Premium Sweetener (made w/monk fruit)
• 2 1/2 Tbsp unsweetened cocoa powder
• Pinch of sea salt (1/16 tsp)
• 1/4 tsp pure vanilla extract
• 2 to 3 drops of pure peppermint flavor (optional)

1️⃣ In a small saucepan, add cashews and water. Bring to a full boil over high heat. Then reduce heat to medium and simmer uncovered for 7 minutes.
2️⃣ Add cashews with boiling water, sweetener, cocoa powder, salt, and extract(s) to a blender and puree on high speed for at least 2 minutes.
3️⃣ Pour through a fine mesh strainer (or cheesecloth) into 2 large mugs, using the back of a spoon to help stir hot cocoa through the strainer.* Slowly enjoy every sip! Makes 2 servings.

*Strain twice, if need. You’ll have some cocoa cashew pulp left in the strainer. Save, chill, and use it in a smoothie, pancake, or other recipe.

I was craving a BLT sandwich 🥪… a plant-based

I was craving a BLT sandwich 🥪… a plant-based one, of course! 😉 But I was totally out of bread. 🥖 So, I created this vegan bowl of Portabella BLT gnocchi. 🥣 And oh YUM it is! 😋

Try it! 🙌 Click link in bio (& enter gnocchi on blog search bar).👆🏼Find the recipe below, too!👇🏼

🌱Plant-Based BLT Gnocchi
· 16 oz cheese-free gnocchi
· 3 Tbsp evoo
· 2 Tbsp nooch
· 3 oz organic baby spinach
· 2 tsp lemon zest
· 1/2 tsp sea salt
· 1/8 tsp dried hot pepper flakes
· 3 oz sun-dried tomatoes, thinly sliced
· 3 Tbsp pine nuts pan-toasted
· 3 grape tomatoes, thinly sliced
· 2 oz plant-based bacon (mushroom-based recipes @ jackienewgent.com)
· 1/2 oz microgreens or fresh basil
· 2 tsp garlic, basil, or truffle oil (optional)

1️⃣ Prepare gnocchi, drain, and transfer to large skillet over med-low heat.
2️⃣ Stir w/olive oil, nooch, spinach, lemon zest, salt, hot pepper flakes & sun-dried tomatoes until spinach wilts, about 2 min.
3️⃣ Transfer to serving bowl & top w/remaining ingredients. Serves 4.

🔗 Full link: https://jackienewgent.com/plant-based-blt-gnocchi/

I ate this plant-based yumminess for breakfast tod

I ate this plant-based yumminess for breakfast today! 😋 Did you indulge in anything good?!

If you don’t eat eggs or just want to start your day w/plants, you definitely need this stuffed mediterranean plant-based herbed chickpea omelet in your food life. 🌱 It’s absolutely one of my favorite breakfasts. ☕️

Wanna make it? Just say YES, I ABSOUTELY DO! 🙋🏻‍♀️ You’re in luck … the recipe is below.👇🏼 (Though it’s one of those things that doesn’t really require exact measurements!) It’s also on my blog w/more deets -- click link in bio 👆🏼 then enter omelet in search bar.

🔗 Full link: https://jackienewgent.com/mediterranean-plant-based-herbed-chickpea-omelet/

mediterranean plant-based herbed chickpea omelet
Makes 1 omelet

1/3 cup chickpea flour
1/3 cup unsweetened peppermint tea or H2O
1 Tbsp extra-virgin olive oil, divided
1/4 tsp sea salt, divided
1/8 tsp ground sumac &/or turmeric
1/8 tsp freshly ground black pepper
16 small fresh mint leaves
1 oz plant-based feta or goat cheese (optional)
1 oz fresh organic baby spinach
8 grape tomatoes, quartered
1 Tbsp tahini
1 tsp lemon juice
1 Tbsp pine nuts, pan-toasted
2 tsp harissa sauce or 2 lemon wedges (optional)

1️⃣ In a medium bowl, whisk together chickpea flour, tea, 1 tsp of the oil, 1/8 tsp of the salt, sumac &/or turmeric, & pepper. Set aside for at least 5 min to allow flavors to mingle.
2️⃣ Fully heat 1 tsp of the oil in a cast iron or other stick-resistant medium (10-inch/25.4-cm) skillet over med heat.
3️⃣ Pour in chickpea mixture, top w/the mint leaves, & cook until just firm on the bottom, about 3 min. Flip over; immediately top entire surface w/the plant-based cheese (if using), baby spinach, tomatoes, tahini, lemon juice, pine nuts, & the remaining 1 tsp oil & 1/8 tsp salt; & cook until bottom of the “omelet” is golden & firm, about 3 min.
4️⃣ Slide omelet onto a plate using the skillet’s edge to help fold it. If desired, serve w/harissa or lemon wedges on the side. 😋

If you ask me what my favorite comfort food was as

If you ask me what my favorite comfort food was as a kid … I’d say anything Lebanese (specifically stuffed grape leaves or fatayer). 🤗 If you ask me today … I’ll say the same thing (though my specific picks are now plant-based twists). 🌱 It’s truly feel-good food for me … especially since I have such joyful memories of being my (Lebanese) mom’s little cooking sidekick when I was a little girl. (And she was ALWAYS cooking!) Anyone else 💚 middle eastern cuisine?
😊
And while I do things a bit differently than my mother (her cozy dishes were quite meaty, yet 100% authentic) … and I no longer eat kibbeh nayeh (that’s a raw -- yes RAW -- ground lamb or beef 🥩 + bulgur-based mezze) … I still keep all of the most important flavors in my inspired dishes. The trilogy of cinnamon, mint & lemon is one taste combination that I indulge in often. 🍋 And it’s what makes this Lebanese Tempeh & Bell Pepper Rice Bowl 🍚 soooo scrumptious!
😊
Get the recipe now 👆🏼-- just click link in bio (& enter lebanese tempeh in the search bar on my blog). Or save this for later.
🔗Full link: https://jackienewgent.com/lebanese-tempeh-and-bell-pepper-rice-bowl/
😊

© 2022 Jackie Newgent. All Rights Reserved. Design & Development by