WholePlant Archives - Jackie Newgent

herbed orzo salad with charry red pepper and corn

by Jackie Newgent | April 30, 2022 | 0 Comments

This herbed orzo salad with charry red pepper and corn is one of my go-to summer sides that’s perfect for picnics or cookouts … or anytime. I love it just as is. But it’s a flexible salad in which you can toss in some extras, like leftover grilled veggies or cashew cheese.

pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce

by Jackie Newgent | July 19, 2021 | 5 Comments

My newest, really tasty, delightfully messy, totally comforting obsession is this pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce! It’s got plenty of creaminess with a variety of colors and textures. And it’s full of Mediterranean flavors. I find it kind of addictive (in a healthy way, of course)!

plant-based peanut butter cookies

by Jackie Newgent | July 11, 2021 | 2 Comments

Yep, you can absolutely have scrumptious cookies while going plant-based … just bake up a batch of these plant-based peanut butter cookies. You can have your chocolate, too … just dip them in melted, dairy-free bittersweet or semi-sweet chocolate. So good!

plant-based baby bella, poblano, and corn tacos

by Jackie Newgent | July 5, 2021 | 4 Comments

Meet my plant-based baby bella, poblano, and corn tacos. They’re my favorite way to indulge in tacos any day of the week! The sautéed baby bella mushrooms in the filling create meatiness … no meat required. And the remaining ingredients are soooo flavorful. Hello warm spices and caramelized poblano peppers and corn.

peach melba-inspired salad

by Jackie Newgent | June 25, 2021 | 3 Comments

I’ve got a cool new salad for you … a Peach Melba-Inspired Salad, that is! It’s kind of like a savory interpretation of peach melba, which is a classic dessert featuring peaches, raspberry sauce, and vanilla ice cream. In other words, it’s a leafy salad starring peaches in two ways, whole raspberries and, instead of scoops of ice cream, balls of plant-based cheese. It’s dressed with a lovely peach vinaigrette that I make with Karuna JOY-D Whole Plant Juice. Altogether, it’s fresh, vibrant, and aromatic … and fun to fix.