sesame seeds Archives - Jackie Newgent

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!

warm peanut noodles with cool confetti veggies

by Jackie Newgent | December 4, 2020 | 2 Comments

I can’t go a week without eating some kind of noodle dish, like these warm peanut noodles with cool confetti veggies! And while I generally just whip up a no-recipe-required bowl of noodles with whatever ingredients I have on hand, this is one of my favorite Thai-inspired versions. I made sure to write down exact measurements of what I generally do, so I can now share. This recipe is soy-free, gluten-free (depending on your noodle pick), and 100% plant-based. Most importantly, these warm peanut noodles with cool confetti veggies are 100% yummy!

kung pao tempeh stir-fry

by Jackie Newgent | March 9, 2020 | 8 Comments

There’s no need to order take-out when you can cook up this flavor-packed kung pao tempeh stir-fry at home! You’ll love all of the hearty textures in the stir-fry thanks to bell peppers, bok choy, tempeh, scallions, and peanuts. And if you’re a fan of ginger or garlic or both, you’ll enjoy plenty of that here, too. Whisk the kung pao stir-fry sauce (or, just call it “awesome sauce!”) in advance to get it to the table fast.

general tso’s-style eggplant stir-fry {meatless monday}

by Jackie Newgent | December 29, 2014 | 4 Comments

I eat my fair share of Chinese food! But when I can make it at home, I feel so much better about what I’m putting in my body—because I know exactly the ingredients that I’m using. One of the dishes that always seems crave-worthy to me is anything labeled “General Tso’s.” Unfortunately, that usually means breaded, fried, and tossed in a decadent sauce. I don’t order it for that very reason. So I finally created a healthier homemade version of General Tso’s. This vegetarian stir-fry recipe is full of textures and colors, mainly from eggplant, edamame, and red bell pepper. It’s got a spicy kick, too. There’s no breading or deep frying required. It’s delicious as is or paired with...

meatless monday: baby bella and broccoli lo mein

by Jackie Newgent | October 6, 2014 | 0 Comments

This Asian-inspired stir-fried noodle dish is a delight! It has a nice balance of saltiness to sweetness … the slight hint of sweetness coming naturally from coconut water. It’s a tasty way to up your veggie quota for the day. It’s a versatile recipe, too. You can swap in nearly any non-starchy vegetables. Try it with various noodles, like protein rich adzuki bean or edamame spaghetti. And serve this dish hot or cold. When chilled, lightly splash with rice vinegar and enjoy as a lively noodle salad. Whichever way you choose to partake in this lo mein, do enjoy it often–and especially on Meatless Monday! Calories saved: 230 Why it’s better for you? Lots of veggies + whole grain goodness!

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