Looking for vegan Thanksgiving sides? This yukon gold potato gratin with cashew béchamel and shiitake mushrooms is sure to please everyone at your table. November 7th. It is November 7th, guys! Who else out there is in disbelief? How can there be only 17 days left until Thanksgiving? Bah! I don't know if it's because the weather has been especially mild this season (I, and what seems like 98% of all girls in New York City are still rocking our military-style green jackets to this day), or because I've been too busy sorting out my new life to notice, but it . . .
These vegan cornmeal pancakes are made with flax "eggs", grated apple, almond milk and coconut oil, and are sure to become a Sunday morning staple. One of the biggest challenges when transitioning to a mostly plant-based diet is breakfast. While morning eggs and a celebratory wedge of Brie (and, okay, a cheesy pizza every now and then) are still part of my diet, things like yogurt and milk are pretty much out. This poses a serious challenge for classic breakfast foods - how does one make fluffy pancakes or crispy waffles without buttermilk? Or how does someone . . .
As I sit here writing this post, it is 7 a.m. on a grey and rainy Monday morning in Brooklyn. It was still dark out up until a few minutes ago so it's safe to say that autumn vibes - the kind that make you want to listen to Radiohead - are in full swing. It's the time of year for our meals to become warmer, heartier, and more soul-satisfyinger. This recipe for stuffed portobellos from Rebecca Ffrench's Whole Protein Vegetarian (Countryman Press, 2016) is the perfect dinner idea for transitioning into fall. Rebecca and I met earlier this year through our work . . .
Although the golden age of green smoothie recipes is probably behind us (good riddance!), I realized that for being a healthy recipe blog The New Baguette was seriously lacking in this department. That's why today I am giving you my first and final word on the subject. The biggest mistake people make with morning smoothies is that they consist of just fruit and water/milk/fruit juice. This makes the smoothie basically pure sugar. Adding vegetables (think greens, carrots, beets, celery, cucumbers) adds more fiber, helping to slow down the sugar absorption into . . .
The stack of unread Bon Appetits on my desk is an excellent indicator for how busy I've been lately. Each time one arrives in the mail, I think, "How did another month pass just like that?" The time has literally flown by, and here we are, in the tail end of June and I'm prepping for our annual trip to Cape Cod already, which starts this Saturday. But boy, am I looking forward to catching up on my reading at the beach. The good news about being busy is that you really do get a lot done (hats off to you, Captain Obvious), which means soon I'll have lots of exciting - . . .
Hey, guys! This week, I am so excited to share with you my first recipe for Mind Body Green. If you're not yet familiar with it, MBG is a popular online destination for all holistic health-related topics, like healthy food, yoga, meditation, etc. Although I'm a half-assed yogi and am far too neurotic to meditate, healthful eating is for sure my jam. I'm super excited to join fellow bloggers like Feed Me Phoebe and Crunchy Radish in being a MBG contributor. *celebratory booty shake* The recipe in question is a riff on the ubiquitous grain bowl. Although the . . .
Growing up in Ukraine, cucumbers and radishes were staple summer vegetables in my life. But when I met fennel - which was, sadly, all too recently - I was like, "Damn, girl. Where you been all my life?" Fennel doesn't typically get a whole lot of play on restaurant menus or in food media and I wonder why. Is its anise flavor off-putting? Are people confused by what to do with its ample stalks and fronds?! What do you think, people? Do you cook with fennel? Fennel's fresh floral taste and crunch is the perfect complement to grilled meats or fatty fish (like . . .