The Recipe Redux Archives - Page 3 of 4

double chocolate banana dessert bread

by Jackie Newgent | March 21, 2018 | 8 Comments

I’ve got an oh-so-yummy family-friendly recipe for you. And no, I didn’t sneak kale or anything weird in here! This is just what you think it is … a chocolate lover’s quick bread that has plenty of banana goodness and mouthwatering moistness. Enjoy it as a snack or, as the name implies, dessert. A healthy-ish dessert, that is! You can even grill up a thick slice of the chocolatey bread and top it while warm with a scoop of plant-based ice cream or mashed raspberries—or both! Perhaps I’m a bit odd, but my favorite way to eat this is semi-frozen and thinly sliced. That’s how my mom used to serve her classic banana bread for an afterschool treat. Try it...

no-knead spinach-cheddar protein “bread”

by Jackie Newgent | February 22, 2018 | 4 Comments

It looks like bread! But is it? Well, it’s bread-ish! And it’s my pick for this month’s Recipe Redux: “Bake some Bread.” Though, I guess I didn’t follow the chosen theme so perfectly. Hoping your tastebuds won’t mind! You’ll bake this “bread” like quick bread (think banana bread!). Simply stir everything up in a bowl and pour the batter into a loaf pan to bake. However, it’s not sweet like banana bread; it’s notably savory. Enjoy it as a snack rather than as sandwich bread. And do this: Brown up slices in a tiny bit of olive oil in a skillet and serve like savory French toast! You don’t need to dip the slices in eggs first since there’s already...

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...

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