This Tuscan-Inspired Harvest Pasta Salad Bowl with a creamy rosemary pumpkin dressing is packed with fall flavors, roasted veggies, and wholesome crunch—perfect for cozy gatherings or meal prep.| Jackie Newgent
I’m a big fan of grain sides and salads … especially when farro is the grain of choice. Grain salads are usually heartier and more satisfying than leafy salads. And this recipe is definitively satisfying!| Jackie Newgent
Looking for a unique twist on summer salsa? This balsamic-grilled strawberry & avocado salsa is where smoky, sweet, and zesty collide. Fresh strawberries get brushed with olive oil and kissed with balsamic before hitting the grill, bringing out their rich, caramelized flavor. Combined with creamy avocado, fresh lime juice, and a hint of heat from jalapeño, this plant-based salsa is bursting with seasonal flair.| Jackie Newgent
Jackie Newgent, RDN, is a plant-based dietitian in Los Angeles. She's also a classically-trained chef, award-winning cookbook author, professional recipe developer, and media personality. She's passionate about plant-based cooking and a lifelong fan of flavorful food. As a culinary nutritionist, Jackie hopes to inspire you to follow your most delicious, plant-forward life!| Jackie Newgent
Say goodbye to dull salads—this Pan-Asian Veggie Potsticker Salad is a flavorful, filling meal that checks the boxes: fresh and crisp, and full of flavor and meal appeal. It's a delicious combination of warm potstickers (also known as gyoza or dumplings), fresh salad greens, multi-colored vegetables, creamy edamame, and fragrant herbs like mint and cilantro.| Jackie Newgent
There's something irresistibly cozy about a sizzling skillet of enchilada goodness, and this 100% plant-based version brings all the comfort. The mix of earthy mushrooms, caramelized zucchini, and hearty black beans in this black bean, mushroom and zucchini enchilada skillet forms a textural harmony that's full of nutritional goodness and deliciousness.| Jackie Newgent
These Erewhon-inspired sesame tofu sticks are here to put plant protein into the spotlight where it belongs. We're talking fat sticks of savory caramelized organic tofu—with a natural hint of sweet and spicy—that are a celebration of nutrient-rich eating that's so, so, so delicious.Looking to add a bit more fun and flavor to your dinner? These Lebanese Caramelized Cauliflower Kebabs with Zhoug will do just that. They’ll elevate your veggie game thanks to the mouth-watering aroma, distin...| Jackie Newgent
Zhoug (or zhug or schug) is a Middle Eastern sauce featuring herbs, spices, and chili peppers. I’ve been enjoying it for eons … it may be my favorite condiment of all time! This hot sauce has just a hint of heat to allow all the other bright and earthy flavors to shine.| Jackie Newgent
There are so many things I love about fall. When it comes to food, roasted winter squash is at the top of my list. I adore its texture, sweet-savory taste, heartiness, and color. This comforting roasted acorn squash with pomegranate glaze and pistachios showcases it all—memorable taste, texture, color, and aroma--with inviting style. And, of course, I gave it my usual Mediterranean-style twist. It’s perfect for the holidays, too.| Jackie Newgent
