Plant-Based Cooking for Everyone - The New Baguette

Skip to main content
Skip to footer

Search here...

About
All Recipes
Contact Me

The New Baguette

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

Shop
Virtual Cooking Classes

Main Content

2 bowls of creamy broccoli-potato soup, garnished with mushroom bacon, on a white table

The Easiest Broccoli-Potato Soup

Shiitake bacon on a baking sheet, being flipped with a fish spatula

How to Make Shiitake ‘Bacon’

Tips + How-to's

Two bowls of Indian red lentil dal on a white linen runner

Red Lentil Dal-ish Soup with Cauliflower and Spinach

Two bowls of curried butternut squash soup with cilantro on a wooden table

Curried Butternut Squash Soup with Coconut Milk

Slices of gingerbread loaf cake on white plates on a white tablecloth

Avocado Gingerbread Loaf Cake

See all latest posts

Subscribe

Get my Plant-Based Meal Prep Guide for free!

Hi, I'm Alex

Writer, photographer, recipe developer, and chief vegetable cheerleader here at The New Baguette.

My mission is to inspire you to cook more delicious, plant-centered meals at home.

Shop My Kitchen Must-Haves!

The Complete Vegan Cookbook
Buy
Yondu Vegan Umami Seasoning
Buy
Powder Pink Mugs
Buy
Mercer Chef’s Knife
Buy
Whole Food Cooking Every Day
Buy
Copper Measuring Cups
Buy

Footer

About
Blog
Virtual Cooking Classes
Shop
Contact
Privacy Policy

Search here...

© 2021 The New Baguette · Design By Bloom

Bringing back an oldie-but-goodie for #TNBSoupSzn!

Bringing back an oldie-but-goodie for #TNBSoupSzn! Here’s my Sick-Day Noodle Soup, an Asian-inspired non-chicken alternative to the classic 🍜 This brothy, spicy number is packed with slippery udon noodles, meaty shiitakes and tofu, and bright green kale. Some #foodasmedicine ingredient highlights…

-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 - duh.
-The kick from ginger and red pepper flakes also helps clear sinus congestion.
-Kale gives you that much-needed Vitamin C boost.
-The mushrooms and tofu provide plenty of protein to give you strength to get better 💪

RECIPE IN BIO LINK

There’s a reason oatmeal has withstood the test

Next up on #TNBSoupSzn: this creamy broccoli-potat

Next up on #TNBSoupSzn: this creamy broccoli-potato number (dairy-free, ofc) 🥦🥔 It’s got basic ingredients you can get in literally any supermarket – and it’s ridiculously simple to make. It also happens to be the ideal vessel for pretty much all the shiitake ‘bacon’ you can eat 🤤

You start by sautéing onions and garlic to create the base flavor. Then you toss in potatoes and broccoli, cover them with veg broth + some non-dairy milk, and simmer until the vegetables are tender. Then you blend the mixture into a silky-smooth soup, and that. is. it. LINK IN BIO 🤗

I often credit my former job at the Natural Gourme

I often credit my former job at the Natural Gourmet Institute as one of the best things that has happened to me. My experiences there shaped me as a cook, as a professional, and as a person, really.

Thanks to NGI, I met some of my favorite people and, not to mention, it set the stage for the career I have now. But perhaps most importantly: it gave me cashew ricotta, and it gave me shiitake bacon 🙏🏼🙏🏼🙏🏼

Shiitake “bacon” (one of NGI’s hallmark techniques) is a plant-based alternative made with just 3 ingredients: shiitakes, oil + salt 🍄 It has a smoky, meaty, umami-rich flavor and crunchy-chewy bacon-y texture. It works best as a garnish - on literally everything from avo toast to pasta to salads. (I mean, it’s hard to imagine a savory food that *wouldn’t* benefit from of a sprinkle of these bad boys)

I wanted to share this with you for #TNBSoupSzn since it is THE perfect way to add some savory depth to any soup that could use a little somethin-somethin 😉 LINK IN BIO

ICYMI: My next food photography class is just arou

ICYMI: My next food photography class is just around the corner (Saturday, Jan. 23) and there are only a few spots left 📸 If your goal is to step up your photography game this year, join us! We’ll cover everything from lighting and equipment, to composition, food styling, props, and so much more. LINK IN BIO for tkts + details. Plz DM me if you have any q’s! 🤗

It’s soup season, ya’ll! 🥘 All month long,

Happy 2021, my friends! I’ve been enjoying a pre

Happy 2021, my friends! I’ve been enjoying a pretty relaxing holiday season over here, with lots of couch time with takeout, sweets, and wine. There was also lots of TV, including all 10 episodes of The Morning Show (😱), catching up on A Teacher (double 😱😱), and binging Girlfriends with my girlfriends 😉. I also got thru much of Little Fires Everywhere, which is very, very hard to put down - I already watched the show and somehow that makes the book better…? 🤔

Anyway, I am plenty relaxed and recharged and ready to roll up my sleeves for 2021. How were your holidays? Did you take time off to relax? What did you watch, read, eat??

Before I get into January’s theme, I wanna share one of my classic archive recipes, Vegetable Fried Brown Rice with Tofu, which I recently updated. A comforting but healthy meal perfect for that après-holiday, @meatlessmonday dinner 🍚 LINK IN BIO

Aaand here we are, my friends. The long-awaited en

Never miss a recipe!
Subscribe to my newsletter & get The Ultimate Plant-Based Meal Prep Guide for free.

About
All Recipes
Contact Me
Shop
Virtual Cooking Classes