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Even if I can’t host my holiday party this year,

Even if I can’t host my holiday party this year, I still plan to make festive food! ☃️ And not just for Christmas … I’m talkin’ Halloween 🎃 thru Valentine’s Day! 💝 So, here’s one of my latest party apps … cashew cheese bruschetta w/pear-thyme “compote!” (Surprise tip: Canned pears act like fancy poached pears here!) Sharing it w/you so we can ALL add some fun food to what may be a long winter to come. ❄️ You can separately have the toasts + toppings ready to go—& even just make one at a time for a delightful anytime bite. 😋 Check out the recipe below. 👇🏼 Or click on link in bio to grab it from my blog jackienewgent.com. 👆🏼 CHEERS!🥂

(FYI: This is a plant-based adaptation of a recipe I created for a Pacific Coast Producers’ cooking demo!)

cashew cheese bruschetta with pear-thyme “compote”
Yield: 12 servings
Serving size: 1 bruschetta each

4 ounces soft cashew cheese (or soft goat cheese), at room temperature
¼ cup plain plant-based Greek-style yogurt (or low-fat Greek yogurt)
1/8 teaspoon sea salt
12 slices bakery-style Italian bread (baguette), toasted or grilled
1 recipe Pear-Thyme “Compote” (see below)
¼ cup chopped pan-toasted walnuts or roasted pistachios
3 tablespoons fresh pomegranate arils (seeds)
1 tablespoon coconut nectar or honey
½ teaspoon sea salt flakes

1. In a small bowl, stir together cashew cheese, yogurt, and salt. (Hint: Add more yogurt if prefer a looser topping.)
2. Top toast slices with the cashew cheese mixture; arrange on a platter.
3. Arrange pear “compote” on the toasts, ideally one pear slice each.
4. Sprinkle with nuts, pomegranate arils, coconut nectar, and sea salt flakes. Serve!

PEAR-THYME “COMPOTE”: 2 teaspoons coconut nectar or honey + 1 teaspoon apple cider vinegar + 1/8 teaspoon sea salt + 1/8 teaspoon freshly ground black pepper + 1 (15-ounce) can sliced pears in pear juice from concentrate, well-drained + 1½ teaspoons fresh thyme leaves:
In medium bowl, stir coconut nectar, vinegar, salt and pepper. Add the sliced pears and thyme; stir to combine. Let stand for ~10 minutes, stirring occasionally. Drain before topping toasts.

♻️No-Waste Tip: Reserve canned pear juice for use in a fruity vinaigrette or fun cocktail!

#ad I’m a fan of this veggie rice. And I’m a f

#ad I’m a fan of this veggie rice. And I’m a fan of using it in my tahini roasted carrot & “rice” platter!
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So, what exactly do I like about @rightrice?
~It’s packed w/protein (10g!) & fiber (5g)
~It’s made with 4 simple ingredients: lentils, chickpeas, peas & rice
~It has 40% fewer net carbs than a bowl of white rice
~You can find it @ your local Whole Foods or Wegmans
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Want the recipe for this platter? Just scroll through the images!
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Prefer a “non-recipe” recipe for this? Here’s all you need to do:
Prepare Garlic Herb RightRice per package directions. Stir in a little olive oil & fresh basil (not required, but I like it for this dish). Top w/roasted carrots. Drizzle w/a tahini-based dressing. Sprinkle w/sesame seeds & pomegranate arils. Garnish w/carrot tops, if you like. Eat! Repeat!
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#eatRight #healthyswaps

It's #TacoSunday! 🌮 OK, so that's not really a

It's #TacoSunday! 🌮 OK, so that's not really a thing. 😂 Let's just say any day is the right day for tacos, right?!
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I don't have one go-to recipe, but I do make a nutty lentil version most often. Wanna try? It's pretty simple!
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1. Sauté some chopped walnuts or pecans, sliced white part of scallions & minced garlic in avocado oil ~2 minutes. 🌮
2. Add a generous amt. of cooked (or even canned) lentils, seasonings (like chili powder, cumin & sea salt) + a nice squirt of lime juice. Cook/stir ~2 minutes. 🌮
3. Stir in sliced green part of scallions & stuff into your favorite tortillas w/whatever else your heart desires! 🌮

When you can’t decide what pasta dish you want .

When you can’t decide what pasta dish you want ... don’t decide! Do two (Jackie-sized🤭) pasta dishes in one biggish bowl. Here’s what I made!
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Casarecce w/vegan pesto + sun-dried tomatoes.
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Hemp rigatoni w/marinara & mini-sized plant-based meatballs + hot pepper flakes.
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Finished all w/a little lemon zest + pan-toasted pine nuts + fresh basil leaves.
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Tip: Want my pesto recipe? Visit jackienewgent.com (or click link in bio 👆🏼) & enter “plant-based pesto” in search box.
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Hint: I used @beyondmeat meatballs (#freesample), reformed each meatball into 2 mini-meatballs, & skillet-cooked for ~4 1/2 min over med heat!
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And oops ... couldn’t finish this all. But I’m a big fan of leftovers!😋

Meet my quick-fix Mexican caramelized rice & veggi

Meet my quick-fix Mexican caramelized rice & veggie skillet! It’s kind of like veggie-loaded fried rice for one, but w/a Mexican-ish instead of Asian-style twist. And it’s totally scrumptious!🥑

Here's basically what I do:
🌱Sauté cooked/chilled brown rice in avocado oil to heat thru.
🌱Then add organic corn, green bell pepper, pinto beans & a couple pinches of ground coriander, cumin, chili powder & sauté to caramelize.
🌱Stir in sliced grape tomatoes, fresh cilantro, lime juice & sea salt.
🌱Garnish w/guacamole, red hot pepper & cilantro leaves, if you like (which I do!).
🌱Then dig in!😋

Want the full recipe for this simple meal-in-one? Scroll through the images—or click on link in bio👆🏼to see it on my blog.

Definitely better than burgers in my book!🍔 Wha

Definitely better than burgers in my book!🍔 What exactly are these? Double-decker falafel sliders, of course ... just in time for those mini-sized, socially-distanced Labor Day gatherings!
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Really challenging to eat ... but for me, they make for a fun presentation when served stacked like this.🤪 And more fun is exactly what so many of us need in our lives right now, right?!
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Scroll through the images to see a couple other ways to whip up a dish featuring the falafel patties, too.
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And don’t worry ... I’m sharing the recipe! Click on link in bio for it😋 or go to:
https://jackienewgent.com/double-decker-falafel-sliders/

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