I’m a big, BIG fan of Kung Pao tempeh or tofu; 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 wow-worthy taste!
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: email@example.com.