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The New Baguette

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

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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. Learn more...

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© The New Baguette (2009-2020) is written by Alexandra Shytsman. Use of this blog’s text and/or images without the blog owner’s consent is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The New Baguette, with appropriate direction to the original content. Please note that affiliate links may be used throughout this site. As an Amazon Associate, I earn a small commission from qualifying purchases. (Privacy Policy)

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It’s #WellnessWednesday 🎉 Today, I wanna chat

It’s #WellnessWednesday 🎉 Today, I wanna chat about something I call the “Feel-Good List”. . . What it is: A Feel-Good List is a written list of things you know always make you feel better 📝 Specifically, they’re things you can do whenever you feel down/anxious/generally blah (like, idk, maybe during a global pandemic) that will instantly lift your spirits (come to think of it, it’s kind of like a menu!). We each have our own little wellness toolbox, but when we feel down, it’s easy to let negative thoughts fester, and hard to pick yourself up and do something about it. And when you have a physical list to turn to, it’s easier to know what to do in times of stress. . . Here are a couple of things on my Feel-Good List: -Go for a walk/jog with a favorite podcast -Facetime a friend -Journal about it -Take a “spa bath/shower” w/ a body scrub, face mask, candles, etc. -Watch a tear-inducing movie (hey, it’s cathartic! 😭👍🏼) -Give myself a manicure -Try out a new recipe -Organize something . . HBU? What’s on your Feel-Good List? Lmk in the comments ⬇️⬇️⬇️

One of the perks of working from home is the abili

One of the perks of working from home is the ability to take advantage of lunchtime and treat yourself a little 💆🏻‍♀️ . . Whether it’s as simple as putting fresh herbs on reheated leftovers or stirring up some “special sauce” for a sandwich – or as fancy as making something entirely from scratch (…or sneaking in an episode of Fleabag while you eat [hey, I won’t tell your boss if you don’t]) – it sure beats the heck out of #saddesklunch. . . Now that most of us are working from home, practical work-from-home lunch ideas have emerged as a wholly new kitchen conundrum. So, I’ve rounded up 7 of my recipes that are perfect for midday meals. [link in bio] 🍲 What’s your go-to #wfh lunch??

There’s a handful of spots still open in my virt

There’s a handful of spots still open in my virtual Food Styling & Photography workshop next week! 📸 The class is designed specifically for bloggers, Instagram enthusiasts, and future cookbook photographers, and I’ll cover everything from lighting and camera settings, to composition, food styling, and prop styling. If you’re looking to improve your food photography skills while in quarantine, I hope you’ll join me 🤗 [sign-up in bio link]

If you’re running out of quarantine dinner ideas

If you’re running out of quarantine dinner ideas, head to my stories! I just posted a step-by-step tutorial of this super simple [and dangerously addictive] creamy tomato pasta - i.e. plant-based vodka sauce made with cashews. (Also saved to highlights for future reference) Let me know if you try it! 🍝

Guess what? These are not 🙅🏻‍♀️ eggs.

Guess what? These are not 🙅🏻‍♀️ eggs. . . The first time I tasted a tofu scramble, I could not believe how similar it was to eggs 🤯 Bright yellow (thanks to a sprinkle of turmeric), and light and fluffy in texture, scrambled tofu is THE plant-based answer to scrambled eggs. . . The idea is simple: first, you press a block of extra-firm tofu to get rid of excess moisture. Then, you crumble it into small bits that resemble egg curdles and sauté the tofu with whatever seasonings and add-ins strike your fancy. This Mexican-inspired version features onions and peppers, smoked paprika for that savory smokiness, red pepper flakes for a little heat, and a squeeze of lime to bring it all together. [recipe in bio link]

If you stockpiled dry beans for your quarantine pa

If you stockpiled dry beans for your quarantine pantry and they’ve been collecting dust for the past 2 months, head to my stories! For this week’s tutorial, I’m sharing a step-by-step technique and tips for how to cook dried beans from scratch. (*also saved in highlights for future reference) Are you team canned beans or team home-cooked? 🙋🏻‍♀️

If there is one silver lining to this whole spendi

If there is one silver lining to this whole spending-all-our-time-at-home thing, it’s that we’re cooking more of our meals than ever before. We’re getting reconnected with our food, trying out new ingredients and recipes, and taking advantage of all the extra time we have for preparing meals 👩🏻‍🍳 . . For me, this has meant joyfully diving into kitchen projects that I’ve historically avoided due to lack of time. Some projects I’ve tackled so far are focaccia, varenyky, sourdough bread, and nachos with homemade refried beans AND vegan queso, to name a few. (A journey I collectively refer to as “Tour de Beige Food” *takes a bow*). These vegetarian egg rolls are the latest to join the rankings. . . These Chinese takeout-inspired vegetarian egg rolls are technically really simple to make (the filling is super basic and the wrappers are store-bought) but the rolling of each one individually is what takes this recipe to “project” territory. Thankfully, the process is quite relaxing and meditative – something we could all use more of right now. Head to thenewbaguette.com or my bio link for the recipe!

I am so excited to announce that my first (LIVE!) $I am so excited to announce that my first (LIVE!) online food photography and styling class is open for registration 🥳 . . In this special-edition workshop, I’ll walk you through the entire curriculum I typically teach to private clients and at culinary schools, which I’ve modified to accommodate the digital classroom (i.e. Zoom). I’m offering it at a fraction of the regular price and you don’t have to be in New York to attend - or even get out of your pajamas, for that matter 😄 . . The 2-hour class is perfect for beginner/intermediate students and designed for food bloggers, Instagram enthusiasts, and future cookbook photographers. We’ll cover: Lighting; DSLR camera essentials (f-stop, shutter speed, ISO, etc.); Smartphone photography tips; Recommended food photography equipment; How to make your “home studio” work for you; Composition principles; Food styling trends; Tips for building your prop closet; & Common beginner mistakes to avoid. . . The Early Bird rate will last through this Friday! Head to my bio link to sign up and feel free to email/DM me any questions. Hope to see you there 📸🍝$

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