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

A bowl of tempeh chili on a marble table, garnished with avocado, tortilla strips, and cilantro

Smoky Tempeh Chili with Tortilla Crisps

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

The Easiest Broccoli-Potato Soup

Vegan creamy mushroom soup in a white bowl on a blue chinoiserie plate, garnished with dill and spiced pumpkin seeds

5-Ingredient Creamy Mushroom Soup

Spiced pumpkin seeds in a pink glass bowl on a white ceramic plate

Spiced Pumpkin Seeds

Tips + How-to's

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

How to Make Shiitake ‘Bacon’

Tips + How-to's

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

*30 plants per week* 🥬🥭🥜🍚 Did you guy

*30 plants per week* 🥬🥭🥜🍚

Did you guys know that researchers have found that eating at least 30 plants per week (fruit/veg, whole grains, beans, nuts, seeds, herbs/spices) is *the* number to aim for for good gut health? When I learned there was an actual target, it kinda blew my mind 🤯

If “gut health” is new to you, let’s back up: the “gut microbiome” is a colony of beneficial microbes living in our gut. It controls ~70% of our immunity; affects how we respond to different foods and nutrient absorption; impacts mental health; controls inflammation, and so. much. more. Some experts even call it the “second brain” or a “virtual organ” 😱

Although this is a relatively new area of research, an unbalanced microbiome is linked to: gas/bloating, depression, autoimmune diseases, diabetes, high blood pressure… the list goes on and on. Researchers are turning to this “organ” to explain why people with the same genes (twins) can have different reactions to the same foods, and why the same diet can make one person gain weight and another lose it.

Our gut bacteria’s favorite food is fiber (only found in plants) and it’s essential to give them a wide variety of nutrients to keep them happy (versus eating the same set of foods every week).

I learned all this stuff thanks to my favorite podcast @deliciouslyella ❤️🙏🏼 and I *really* encourage you to check out season 4 episode 9 to learn more. Although I’ve known about the 30/week thing for a while, I’ve never actually counted. So this week I challenged myself to keep track of my meals and see how I’m doing! Head to today’s stories for the BTS and my count so far 😉 Have you ever counted your plants/week consumption??

In case you haven’t noticed, I kinda have a thin

In case you haven’t noticed, I kinda have a thing for mushrooms. It’s literally a struggle for me not to include them in every single dish because I really could eat them in every meal. That’s why this creamy mushroom soup – which calls for an unapologetically large heap of ‘shrooms – is basically my ideal soup. Fellow 🍄 lovers, rejoice!

This 5-ingredient soup showcases yet another brilliant technique I picked up at Natural Gourmet Institute: using oats (instead of cream/milk/flour) to make a creamy vegan soup. And no, that’s not a typo 😉 Head to my bio link to learn how it’s done + get the full recipe #TNBSoupSzn

*This Saturday 🎉* My Virtual Food Styling & Ph

*This Saturday 🎉*

My Virtual Food Styling & Photography class is this weekend, ya’ll! I’ve been teaching food photography for nearly 4 years and have taught over 300 students (in group, one-on-one, and corporate workshops) and would love to help you too 🤗

This Saturday’s 2-hour Zoom class will cover everything from lighting and camera settings, to angles, composition principles, food styling, prop selection, and so much more. There’ll be plenty of time for Q&A *and* one of the ticket options includes an additional 20-minute one-on-one critique. Hope to see you there! 📸 LINK IN BIO

Continuing on with #TNBSoupSzn, I’ve got another

Continuing on with #TNBSoupSzn, I’ve got another awesome soup topper for you: spiced pumpkin seeds (aka ‘pepitas’). This crunchy 5-minute garnish calls for just 3 ingredients (aside from oil, s+p) and I love to keep it in my pantry.

Textural variety in food is something I always pay particular attention to – whether in a recipe I’m developing, a random Tuesday night dinner, or even when ordering off a menu. Having a mixture of different textures is key for satisfying the palate and I find that a crunchy element can balance out nearly any meal. (Anyone else as obsessed with adding crunchies to their food as I am??)

These are perfect for sprinkling on 🥑 toast, grain bowls, salads, and especially creamy soups.

RECIPE: Place 1/2 cup raw shelled pumpkin seeds in a small dry skillet over medium-low heat. Toast, tossing frequently to keep seeds from burning, until they’re fragrant, lightly browned, a little puffed, and making a slight crackling sound, 4 to 5 minutes.
Turn heat off, add 1/2 tsp olive oil, and toss to coat. Then season with 1/4 tsp smoked paprika, 1/4 tsp garlic powder, a pinch of s+p, and toss again.
Cool completely before storing. These seeds will keep in an airtight container in a cool dry place for up to 2 weeks.

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

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