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#ChallengeAccepted I’m grateful to have sooo ma

#ChallengeAccepted

I’m grateful to have sooo many strong, passionate, and exceptionally kind women in my life, including @rachelbegunrd and @cyn_sass.💥 (Thanks for nominating me, you two.) It’s a treat to be able to help each other be the best we can be.🤗#womensupportingwomen

(Hey Rachel & Cyn! I chose this photo since it was the last one taken in your part of the world … at a #farmersmarket, of course … before everything changed. I dearly miss seeing you both!😘😘)

What’s your favorite way to use up veggie scraps

What’s your favorite way to use up veggie scraps so that they don’t go to waste?!
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A blessing (or is it a curse?!) of working on recipe projects is having excess veggies on hand. Luckily, I’ve never met a vegetable that I didn’t like.😋 And I love finding new ways to use up the scraps. Other times … when I’m exhausted … like today … I just go w/my tried & true … peanut noodles w/no-waste veggies!🥡 I never make this the same exact way twice since I kind of add a little of this + a little of that. But, here’s basically what I do, if you want to recreate w/vegetables that are hoping you put them to good use!
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PEANUT NOODLES W/NO-WASTE VEGGIES
🌱Boil 4 oz. dry noodles of choice (like linguine) & drain (reserving ¼ cup cooking liquid).
🌱Toss noodles w/2 tsp. toasted sesame oil.
🌱Toss w/an Asian-inspired peanut sauce. I do something like this: 3 Tbsp. unsweetened applesauce, 2 Tbsp. each peanut butter & reduced-sodium tamari, 1 Tbsp. lime juice, 1/2 tsp. grated fresh gingerroot & 1/8 tsp. hot pepper flakes, plus desired amt. of reserved cooking liquid.
🌱Toss w/1 1/2 cups thinly sliced fresh veggie scraps, like bell pepper, cucumber, carrot & snap peas.
🌱Garnish w/2 Tbsp. each chopped roasted salted peanuts & fresh cilantro.
🌱Serve warm. Makes 2 servings, ~2 cups each.
(Hint: If you prefer this cool, toss noodles w/ice to cool, then drain & follow the recipe as above. No need to reserve any cooking liquid. And add an extra splash of lime juice or rice vinegar, if you like.)

If you want to grill up something a bit different

If you want to grill up something a bit different (& 100% delicious) this weekend, here you go! It’s Grilled Mediterranean Avocado Toast.🥑 My favorite part of this is that it’s really ideal for breakfast or brunch … because why wait for the afternoon for a cookout!🌞 Oh, and then you can pair it with a mimosa, Bellini or bloody Mary (or just a refreshing iced tea, if you prefer).🥂
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It’s basically a glammed up, delightfully smoky avocado toast. Yep … you’ll grill the bread, tomatoes, and avocado.🍅 Top it with a plant-based protein pick of choice (like plant-based breakfast sausage, chickpeas, or edamame). And don’t forget all the rest of the yummy toppings … pine nuts, black sesame seeds, and fresh basil!🌿
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Click the link in my bio👆🏼for the recipe—or go to:
https://jackienewgent.com/grilled-mediterranean-avocado-toast/
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And for my American friends ... have a happy 4th!💥 Please stay safe y’all!😷

I’ve always loved eating outdoors.😎 So I’m

I’ve always loved eating outdoors.😎 So I’m embracing the fact that dining al fresco is going to be the thing for quite some time.😷 I’m also embracing creating twists on usual picnic & cookout go-to’s.🧺 So here’s my newest version of Italian-style pasta salad. Rather than an Italian vinaigrette, pasta is tossed w/a 100% plant-based pesto.🌿 Baby arugula adds extra freshness. And grilled tri-color grape tomatoes provide intrigue.🍅 Simple. And totally hit the spot!😋
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Wanna try it? Get the recipe by clicking on link in bio.👆🏼 Or enter “pesto pasta salad” in the search box on my website: jackienewgent.com.😊

Working on a fun project!🤩 Not able to say much

Working on a fun project!🤩 Not able to say much about it yet.🤫 But I can at least share a sneak peek of some yumminess I made for it.😋 What I can tell you ... cauliflower is by far my favorite veggie to create plant-based swaps with this week!🤗
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Do you have a fave plant food you use in place of meat?!🤔

No restaurants to eat in here in NYC (yet!).😷 I

No restaurants to eat in here in NYC (yet!).😷 I sooo miss dining out!!!😭 But there’s always the socially-distanced picnic in the park.🧺
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Here’s one dish I just made for a picnic tomorrow!😎 It’s one of those no-recipe-required, go-to salads I’ve been whipping up for like 20 years ... but with a twist or two based on whatever I have on hand.🥗
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Here’s the gist of this version: Boil & drain whole-wheat orzo. Dress while warm w/lemon jc🍋, evoo, sea salt & pepper. Chill. Then toss w/lots of fresh mint & basil🌿, fresh baby arugula, sliced grape tomatoes🍅, chopped artichoke hearts, toasted pine nuts & soft cashew cheese!😋😋

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