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The New Baguette

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

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Breakfast + Brunch

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

How to Make Shiitake ‘Bacon’

Sugar-free apple butter in a glass jar next to a piece of toast

Sugar-Free Apple Butter

Peanut butter granola in a white bowl on a marble table next to a pink milk pourer

Classic Peanut Butter Granola (with Variations)

Two sourdough discard pancakes on a white plate, dolloped with strawberry chia jam, next to a cup of coffee

Sourdough Discard Pancakes with Strawberry Chia Jam

Mexican tofu scramble on a blue-rimmed plate with a piece of sourdough toast

Mexican-ish Tofu Scramble

More Breakfast Recipes

Mains

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

Red Lentil Dal-ish Soup with Cauliflower and Spinach

Two white bowls with vegetable fried brown rice on a marble table

Vegetable Fried Brown Rice with Tofu

A slice of veggie lasagna on a white plate on a dark wooden table

Vegetable Lasagna with Cashew Ricotta

2 bowls of white bean puree topped with garlic sauteed mushrooms on an indigo tablecloth next to a candle and wine classes

White Bean Puree with Garlic Sautéed Mushrooms

A glass Pyrex pan of vegan cassoulet next to 2 ceramic plates on a beige tablecloth

White Bean Cassoulet with Roasted Vegetables

More Main Course Recipes

Salads + Sides

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

Spiced Pumpkin Seeds

Arugula radicchio salad with delicata squash on an oval platter next to a stack of plates on a beige tablecloth

Arugula-Radicchio Salad with Roasted Delicata Squash

Farro salad with pesto and sweet potatoes on a vintage floral plate

Warm Farro Salad with Sweet Potatoes and Parsley Pesto

Charred Brussels sprouts in a balsamic glaze with pomegranate on a small white plate

Balsamic-Glazed Charred Brussels Sprouts

Cold peanut noodle salad

Cold Peanut Noodle Salad

More Salads + Sides Recipes

Sweets

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

Avocado Gingerbread Loaf Cake

A round brownie on a white plate with a bite taken out of it

Sugar-Free Date Brownies

Slices of vegan banana bread on a cooling rack alongside cups of coffee on a marble table

A Healthier Banana Bread

Two carrot oatmeal cookies on a white plate next to a cooling rack

Carrot Oatmeal Cookies

Slice of vegan cookie cake on a white oval plate

Cooking From Cookbooks: Chickpea Chocolate Chip Cookie Cake

More Dessert Recipes

Holidays + Gatherings

Balsamic caramelized onion crostini on a wooden board next to glasses with red wine

Balsamic Caramelized Onion Crostini

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

Avocado Gingerbread Loaf Cake

A slice of veggie lasagna on a white plate on a dark wooden table

Vegetable Lasagna with Cashew Ricotta

2 bowls of white bean puree topped with garlic sauteed mushrooms on an indigo tablecloth next to a candle and wine classes

White Bean Puree with Garlic Sautéed Mushrooms

A round brownie on a white plate with a bite taken out of it

Sugar-Free Date Brownies

More Gatherings Recipes

Snacks

Balsamic caramelized onion crostini on a wooden board next to glasses with red wine

Balsamic Caramelized Onion Crostini

Peanut butter energy balls on a small baking tray

Peanut, Coconut, and Date Energy Balls

Peanut butter granola in a white bowl on a marble table next to a pink milk pourer

Classic Peanut Butter Granola (with Variations)

Vegan queso garnished with pickled jalapenos and cilantro

Creamy Vegan Nacho Cheese Sauce

Stack of fried vegetarian egg rolls on an oval platter next to a bowl of oyster sauce

Vegetarian Egg Rolls

More Snack Recipes

Dips + Sauces

Vegan mushroom gravy in a yellow pourer on a blue tablecloth

Vegan Mushroom Gravy

A crispy tofu bowl with brown rice, charred broccoli, and peanut sauce

Crispy Tofu Bowls with Charred Broccoli and Peanut Sauce

A bowl of farro, tofu, sweet potatoes, and kale with cilantro tahini dressing on a marble table

7 Make-Ahead Grain Bowl Sauces

Sugar-free apple butter in a glass jar next to a piece of toast

Sugar-Free Apple Butter

Sun-dried tomato vinaigrette in a Weck jar on a wooden board next to a bowl of greens

Sun-Dried Tomato Vinaigrette

More Sauce Recipes

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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

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! 🤗

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