Healthy Plant-Based Recipes for Beginner Cooks - The New Baguette

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The New Baguette

A healthy recipe blog about plant-based cooking for beginners.

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Two bowls of shiitake-noodle Sick Day Soup

Sick Day Noodle Soup with Shiitakes, Kale and Tofu

Veggie tacos on white plates on a pink table

The Best Veggie Tacos

2 white bowls of vegan tempeh meatballs with farfalle pasta on a black table

Cooking From Cookbooks: Tempeh Meatballs

Cooking From Cookbooks

Baked Yuca Fries with a Creamy Vegan Cilantro Yogurt Dip on a small baking sheet with parchment paper

Baked Yuca Fries with Creamy Cilantro Dip

Coconut chocolate balls with sea salt on parchment paper

Coconut Chocolate Balls (Homemade Bounty)

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Hi, I'm Alex

Recipe developer, food photographer, and plant-based food lover.

My mission is to promote wellness through food and inspire you to cook more healthy, plant-centered meals at home.

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No romance for me tonight - well, not in the tradi

No romance for me tonight - well, not in the traditional sense anyway, since I’m flying to Paris with my sister! 🥳 - but if you’re looking to make a special treat for a special someone, I highly recommend these coconut chocolate treats. They look and taste so fancy, but are really simple to make and only call for 5 ingredients. [link in bio]
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Meanwhile, I’m gonna do my best to document every single croissant, baguette, and wedge of Camembert I eat for the next 7 days in my stories. Stay tuned…! 🇫🇷

Were you hit with a debilitating flu this winter l

Were you hit with a debilitating flu this winter like me? I feel ya 🤒
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Today #ontheblog, I’m sharing my go-to non-chicken Sick Day Soup. It’s intensely savory, light yet satisfying, and easy to digest. It’s got shiitakes, carrots, lots of garlic and ginger, kale, tofu, and slippery udon noodles 🍲 (Oh, and you don’t have to be sick to enjoy it 😜)
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Ginger and garlic are really the stars here: ginger is naturally anti-inflammatory and its warming spiciness can soothe a sore throat and calm an upset stomach. Garlic has antibacterial and antiviral properties, and just makes everything delicious. The kick from ginger and red pepper flakes helps clear sinus congestion and kale gives you that much-needed Vitamin C boost. As for mushrooms and tofu, they provide plenty of protein to give you strength to get better. [link in bio]

When I was growing up in Ukraine, store-bought cho

When I was growing up in Ukraine, store-bought chocolate bars – especially those with English words on the wrapper – were a BIG deal, a very special treat. They were available in stores, but people didn’t buy them nearly with the same regularity as they do in America.
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For example, if my mom was taking my sister and me on a playdate, we might bring a single Snickers bar (as in, one for several children to share) as to not arrive “empty-handed” (a major faux pas in Soviet culture). And a Twix might make the perfect bribe from my cool older cousin – a gift quietly exchanged with the understanding that I was not to tell our parents I’d seen her smoking cigarettes 🙈
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To this day, I maintain a near-barbaric love for Bounty - chewy coconut enrobed in milk chocolate (Almond Joy without almonds, basically) 🤤 Today on the blog, I’m sharing a healthier, perfectly-portioned adult version of this treat. 5 plant-based ingredients + zero refined sugar - just in time for Valentine’s Day! Make them for someone special or just your pretty little self 💁🏻‍♀️ [link in bio]

When it comes to developing new recipes, some turn

When it comes to developing new recipes, some turn out perfect on the first try. But with more complex stuff (especially baking), sometimes I’ll work on a recipe for up to several weeks. Then when it’s just right, I finally publish it... and then proceed to forget about it because I’m usually sick of eating it already 😣
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But the best is when you re-make an old recipe and it’s even better than you remembered! This was the case with this Avocado Gingerbread Loaf Cake, a recipe from over 2 years ago 🥑🥑🥑 Much like bananas in banana bread, mashed avocado gives with spicy, fragrant gingerbread its moist and cakey texture. This cake is a great after-dinner snack with coffee, and leftovers are perfect for breakfast with a schmear of vegan yogurt. Get the recipe in my bio link!

Ya’ll know I have a special place in my heart fo

Ya’ll know I have a special place in my heart for homemade dips 🧡 Here is a fun twist on the basic hummus that I developed for @thekitchn, using almond butter instead of tahini, and some of my favorite Asian condiments (curry paste and miso) for a Thai-ish flair. Just 5 ingredients, keeps well in the fridge, and makes the perfect midday snack with crunchy veg like carrots, cucumbers, and radishes. Let me know if you make it! 😋 #TheNewBaguette #TheKitchn
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RECIPE: Drain and rinse one 15-ounce can chickpeas. Transfer to a food processor and add 1/4 cup natural almond butter, 3 tablespoons water, 2 tablespoons fresh lime juice (from 1 lime), 2 teaspoons red curry paste + 1 teaspoon white miso. Purée until smooth; season to taste with salt and pepper.

In the realm of traditional-to-vegan recipe conver

In the realm of traditional-to-vegan recipe conversions, meatballs are one of the most head-scratch-inducing (right up there with mac and cheese 😫). Between textural missteps and out-of-left-field ingredients like quinoa (...why?), a truly satisfying vegan meatball is hard to come by. Luckily for us, @lisasprojectvegan was up for the challenge.
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Lisa’s book, “Wait, That’s Vegan?!” (out today!), is a handy collection of creative vegan versions of classic comfort foods – from pancakes to lasagna and everything in between. I got intimately acquainted with both Lisa and her brilliant book last summer, when I had the privilege of photographing the recipes in her home in NYC.
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These meaty tempeh meatballs were one of the best things I tasted during the shoot and I’m psyched they made the cover. They’ve got a chewy, toothsome interior and a satisfying caramelized crust on the outside, just like a traditional meatball. The combo of miso, tomato paste, and nutritional yeast lends a rich salty-savory flavor, and plenty of parsley gives them an earthy freshness. Head to thenewbaguette.com or my bio link for the complete recipe. And happy pub day, Lisa! 🥳

I love sharing recipes online, but there is nothin

I love sharing recipes online, but there is nothing like meeting in person and cooking alongside one another 👯‍♀️ So excited to invite you to 2 of my upcoming classes at @abigailskitchennyc! We’ll cook, drink, be merry, and beat the NYC winter blues together 😉
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Class 1: Wed. Feb. 26 - Ukrainian Varenyky (Pierogi) Workshop - A communal evening of making traditional varenyky! I’ll teach you how to make the dough, prepare different savory fillings, and shape the dumplings. The class will culminate in a varenyky feast 🤤
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Class 2: Wed. Mar 25 - Elegant Vegan Entertaining - Learn to make indulgent plant-based recipes for festive occasions with family and friends 🥂
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Links to sign up for these classes and others are in my bio link. Hope you can make it!

Friends, I’m heading on a girls’ trip to Paris

Friends, I’m heading on a girls’ trip to Paris in a few weeks 🙏🏼🙈 Sooo friggen excited to stroll the beautiful rues, drink all the vin rouge, and spend (comment dit-on…? “quality time”) with some of my favorite ladies. I’ve been there several times and have hit up all the touristy spots, so I’m looking for new fun things for us to do. If you’ve been in Paris lately, please send all your bar, restaurant, shop, and destination recos my way ⬇️ S’il vous plait and merci 👩🏻‍🎨

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