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11 Trending Superfood Veggies That Could Be the Next Kale

by Jackie Newgent | February 24, 2015 | 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 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/

Gotta love NY during the holidays!!! ❤️🎅🏼☃️🎄🎁

Looooved spending quality time in Los Angeles w/tw

Looooved spending quality time in Los Angeles w/two of my besties! 💕 And looooved dining my way around town! 🥑 (LA does plant-based soooo well! 🙌)

😋 Here’s a teeny tiny taste …

💚 smoked beet quesadilla made w/cactus tortillas, pickled radish & pepitas
~ Running Goose thegooseruns

💚 spicy cilantro & nasturtium frozen margarita + vegan grilled portobello mushroom taco w/charred cebolla verde salsa, chile de arbiol salsa & chives + crispy vegan Brussels sprouts w/pickled fresno, tomatillo, sweet citrus hoja santa + vegan black beans
~ Nueva nuevavenice

💚 soba noodle salad w/carrots, bell peppers, scallions, Napa cabbage, organic tofu & sesame dressing + roasted red beet poke w/red onion, kaiso seaweed & poke dressing + egg-less salad w/mashed organic tofu, diced celery, red onion, dill pickles & vegan mayo
~ m cafe welovemcafe #welovemcafe

💚 spicy cucumber margarita w/el jimador blanco, dry curaçao, lime juice & agave + housemade chips w/salsa neuva + v-kbbq taco w/house-made mushroom bulgogi, kimchi & cilantro + spicy jackfruit carnitas taco w/vegan crema, pickled watermelon & cilantro + rice & beans
~ tu madre tacostumadre

💚 Mar Vista Farmers’ Market
marvistafarmersmarket

Looking for a scrumptious, lazy Sunday entrée?! 🙋🏻‍♀️ Here you go! It’s my reeeaaallly comforting, 100% plant-based veggie rigatoni bake. 🫶 The secret is to simply take your time & enjoy every step of preparing (& indulging in!) it – it’s worth it! 😋

Recipe link in bio! Or enter “rigatoni” in the search bar on my blog: jackienewgent.com 😄

Got some spare stuffing after your Thanksgiving fe

Got some spare stuffing after your Thanksgiving feast? 🍽️ I do, I do! 🙋🏻‍♀️ Here’s one of my fave things to do w/the planned-overs … Stuffing-Stuffed Chard Leaves! 🥬 (Loosely inspired by stuffed grapes leaves!)

Wanna make ‘em?! 😋
For every 1 cup of leftover stuffing:
1️⃣ Briefly blanch 3 large chard leaves (w/thick stems removed) in boiling H20 for ~15 seconds. (No need to plunge in ice H2O.)
2️⃣ Stuff each leaf w/ 1/3 cup cool or room temp leftover stuffing & roll each up like a stuffed grape leaf or burrito.
3️⃣ Brush wextra-virgin olive oil & sprinkle w/a pinch of sea salt.
4️⃣ Roast in 350F oven until fully heated, ~13-15 min.
5️⃣ Garnish w/pomegranate arils or cranberry sauce extras. 💕 Mmmm!!!

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