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Summer Food Safety Tips

by Jackie Newgent | June 22, 2013 | 0 Comments

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Can Rare Meat Be Safe?

by Jackie Newgent | May 15, 2013 | 0 Comments

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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.

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I’m a big, BIG fan of Kung Pao tempeh & tofu. Yo

I’m a big, BIG fan of Kung Pao tempeh & tofu. You?! 🙌

So, I figured why not spread the love by making Kung Pao Drizzle Sauce to transform practically anything into a kung pao inspired dish. 💚 It’s really easy to make. And it’s got big, BIG taste! 😋

Here’s the recipe 👇🏼 or grab link in bio. 👆🏼

Kung Pao Drizzle Sauce
Makes 2 servings, 2 Tbsp each

* 3 Tbsp tart cherry juice or freshly squeezed orange juice
* 1 Tbsp tamari (soy sauce) or coconut aminos
* 2 tsp coconut nectar or date syrup
* 2 tsp natural hoisin sauce
* 1 1/2 tsp toasted sesame oil
* 1 1/2 tsp rice vinegar
* 1 tsp natural Asian chili-garlic sauce or sriracha, or to taste
* 1/2 tsp freshly grated ginger root

1️⃣ Whisk together all ingredients. Bring to a full boil in a small saucepan over high. Then reduce heat to medium & simmer until desired consistency, ~2 1/2 min. Note: Sauce thickens slightly as it cools.
2️⃣ Drizzle onto/into anything you wish, like grilled or roasted veggies, tofu, steamed rice, noodles & vegetarian sandwiches. #mmm

#ad March is National Sleep Awareness Month! 😴

Most sundays when at home, I cook up scrappy odds

Most sundays when at home, I cook up scrappy odds & ends in my fridge to serve in big bowls. 🥣 Rather than “leftovers,” they become #sundayfundaybowls! 🤩 When in doubt, simply toss everything w/pasta or whole grains & pick a cuisine theme. 🍜 Here’s mine today… guess I call this a “green” theme! 💚
🌱 Plant-based pesto: Made it w/fresh basil, pistachios, walnuts, nutritional yeast, garlic, lemon juice & zest, sea salt, pinch of smoked paprika & evoo
🌱 Pasta
🌱 Baby spinach
🌱 Sautéed zucchini
🌱 Shelled organic edamame
🌱 Fennel fronds
🌱 Jalapeño + more pistachios & basil
🌱 Lemon juice, evoo & sea salt to taste

Mmm!

What are you making for the BIG GAME? 🏈 Here's

What are you making for the BIG GAME? 🏈 Here's my # 1 pick ... Sweet & Spicy BBQ Cauliflower Wings! 😋 They're a really easy last-minute fix. ⏱️ Here's a quickie #plantbased recipe for them! 🌱

1️⃣ Toss cauliflower florets w/a little avocado or sunflower oil
2️⃣ Toss w/a little organic cornstarch + s/p + garlic powder
3️⃣ Saute (med heat) in a little more oil till well browned ~12 min (or roast if big batch)
4️⃣ Toss w/spicy BBQ sauce + a drizzling of coconut nectar (or honey) to coat
5️⃣ Yum! Or pair w/vegan ranch for extra yum!

I know, I know … I’ve been posting ZERO new yu

I know, I know … I’ve been posting ZERO new yumminess lately! 🫠 I’ve actually been cooking up plenty of it … BUT it’s all under wraps for my next cookbook! 🤫 Promise I’ll be back regularly to IG soon. In the meantime … 👇🏼here’s an oldie but goodie full of yumminess! 😋

💚 Looking for an awesome way to do eggs in a plant-based way?! If you haven’t tried them yet, here you go … my plant-based chickpea eggs! It’s surprisingly been one of the most popular recipes on my blog since I shared it in 2021. 🙌 So save this post -or- see recipe below -or- grab the recipe (link in bio) -or- head over to jackienewgent.com & enter “chickpea eggs” in search bar. 💚

Plant-Based Chickpea Eggs
Makes 3 servings

1 (15.5-oz/439-g) can no-salt-added chickpeas
2 Tbsp nutritional yeast flakes
3/4 tsp turmeric powder
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
2 Tbsp extra-virgin olive oil, divided
1 cup (125g) frozen organic corn, thawed & patted dry
1/4 cup (10g) microgreens of choice or small fresh basil leaves

Directions
1️⃣ Drain chickpeas, reserving 1/4 cup (59ml) of liquid from the can.
2️⃣ To a medium bowl, add drained chickpeas and 1/4 cup (59ml) chickpea liquid, nutritional yeast, turmeric powder, sea salt, smoked paprika, garlic powder & black pepper. Smash & stir w/a fork until mixture is evenly combined & slightly lumpy. Set aside.
3️⃣ Heat 1 Tbsp of the olive oil in a large cast iron or other stick-resistant skillet over med-hi heat. Add corn & sauté until it begins to brown & pop, ~4 minutes. Add remaining 1 Tbsp olive oil & smashed chickpea mixture & sauté until mixture is “scrambled” & lightly browned, ~4 to 5 minutes.
4️⃣ Garnish w/microgreens & serve. (Hint: Delicious paired w/my plant-based portabella bacon strips!) 😋

🔗 Full link to recipe: https://jackienewgent.com/plant-based-chickpea-eggs/

I started making this vibrant sesame carrot salad

I started making this vibrant sesame carrot salad when I had leftover carrot scraps 🥕 from prep of my vegan carrot hot dogs. 🌭 When I made it for others, they often told me it deserved a starring role, not just something to be served as an afterthought. 💫 I totally agree! So, here’s the official (yummy!) recipe. 😋 And don’t worry, you don’t need to make the vegan carrot hot dogs first … unless, of course, you want to!

🥗 Recipe link in bio – or check it out below!

sesame carrot salad
Makes 2 servings, about 1 1/4 cups each

3 large carrots, various colors, scrubbed
1 Tbsp rice vinegar
2 tsp lime juice
1 1/2 tsp coconut nectar or brown rice syrup (optional)
1/4 tsp natural sriracha or several drops hot sauce
1 1/2 Tbsp toasted sesame oil
1/4 tsp sea salt and/or naturally-brewed soy sauce, to taste
1 1/2 tsp toasted sesame seeds
2 Tbsp loosely packed fresh cilantro leaves

1️⃣ Using a vegetable peeler, shred carrots into long, thin, fettuccine-like strips/ribbons.
2️⃣ In a medium bowl, whisk together the vinegar, lime juice, coconut nectar (if using), sriracha, sesame oil, and salt until a vinaigrette forms.
3️⃣ Add the carrot ribbons to the vinaigrette and toss to fully coat. Adjust ingredients, to taste.
4️⃣ Sprinkle with the sesame seeds and cilantro, and serve.

🔗 Full link: https://jackienewgent.com/sesame-carrot-salad/

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