Recipe Index - The New Baguette

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The New Baguette

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

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Breakfast + Brunch

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

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

A Healthier Banana Bread

Savory French toast with tomato-basil salad on a white plate

From the Motherland: Savory French Toast

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

Carrot Oatmeal Cookies

More Breakfast Recipes

Salads + Sides

Soy-glazed pan-fried eggplant sprinkled with crushed peanuts and cilantro on a vintage oval platter on a pink tablecloth

Soy-Glazed Eggplant with Red Onion, Garlic and Ginger

Pan-fried plantains on a pink glass platter next to cilantro-lime cashew cream

Pan-Fried Plantains with Cilantro-Lime Cashew Cream

Curried chickpea salad on sourdough toast

Curried Chickpea Salad

Peeled blood orange on a small cutting board next to a bowl of cabbage and kale

Massaged Cabbage-Kale Salad with Citrus

Close-up of wheatberry salad on a yellow plate with a fork

Wheatberry Salad with Celery, Cranberries and Walnuts

More Salads + Sides Recipes

Main Course

White Bean Puree with Charred Leeks and Za'atar in a pink ceramic bowl on a marble table next to lemons and a bottle of olive oil

White Bean Puree with Charred Leeks and Za’atar

Soy-glazed pan-fried eggplant sprinkled with crushed peanuts and cilantro on a vintage oval platter on a pink tablecloth

Soy-Glazed Eggplant with Red Onion, Garlic and Ginger

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

Vegetarian Egg Rolls

Soy-maple glazed trumpet mushrooms over brown rice with scallions and sesame seeds

Soy-Maple Glazed Trumpet Mushrooms

Two bowls of creamy tomato pasta with vegan vodka sauce on a white tablecloth

Creamy Tomato Pasta with Vegan Vodka Sauce

More Main Course Recipes

Sweets

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

Coconut chocolate balls with sea salt on parchment paper

Coconut Chocolate Balls (Homemade Bounty)

Enamel baking dish featuring a peach crisp with oats, next to scattered lavender flowers

Lavender Peach Crisp with Oats and Coconut

More Dessert Recipes

Snacks

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

Pan-fried plantains on a pink glass platter next to cilantro-lime cashew cream

Pan-Fried Plantains with Cilantro-Lime Cashew Cream

Side angle of Loaded Cornbread in an enamel baking dish

Loaded Cornbread with Cilantro, Pickled Jalapeños and Red Onion

Close-up photo of creamy edamame dip

Creamy Edamame-Arugula Dip

More Snack Recipes

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*Out of Office* 🏕️ . . I’m over-the-moon ex

*Out of Office* 🏕️ . . I’m over-the-moon excited to head out for our annual camping trip on Cape Cod tomorrow. The past 4 months have been a challenge to say the least, and I’m so grateful for the chance to escape real life and clear my head for a bit 💆🏻‍♀️ I’ll [mostly] be unplugging from social media for the week, so I’ll just leave this French-inspired potato salad with radishes and snap peas right here, and recommend you make it for July 4th 😘 [recipe in bio link]

When I first learned about this vegan nacho cheese

When I first learned about this vegan nacho cheese sauce technique (à la @heidijswanson 🙏🏼), I was pretty skeptical… but also intrigued 🤔 I could not imagine how in the world a grated sweet potato could transform into a rich and creamy, dippable “cheese”. But lo and behold, transform it did! . . Today on the blog, I’m sharing my version of one of the most genius plant-based recipes I’ve tried to date. This vegan queso is made with sweet potatoes, cashews, miso, and nutritional yeast, and it is honestly every bit as creamy, rich, smoky, and addictive as the real thing 🤤 Link in bio for the full recipe #TheNewBaguette

If you have an unfed sourdough starter in your fri

If you have an unfed sourdough starter in your fridge right now, you’re halfway to making these ridiculously addictive, extra fluffy, tangy AF sourdough pancakes 🥞 [recipe in bio link]

One of the pantry staples I turn to the most is ca

One of the pantry staples I turn to the most is cashews. They have a relatively neutral flavor, they’re full of healthy fats - and after a quick soak in hot water, they can transform into so many rich and creamy things, like vegan ‘ricotta’, creamy béchamel, and caesar dressing, to name a few. So if you thought cashews were just a snack, prepare your mind to be blown 🤯 . . An easy way to experience the power of cashews as a dairy substitute is with cashew cream, a blended mixture of soaked raw cashews + water. This little trick makes the perfect substitute for yogurt, sour cream, or heavy cream, depending on how thick you make it. You can also flavor it with literally anything (herbs! sun-dried tomatoes! chipotles in adobo!) and use it as a sauce/dip. Here’s my go-to - cilantro-lime cashew cream - which I use as a dip for plantains/yuca, or to drizzle on tacos/burritos/veggie burgers/grain bowls. . . RECIPE: Place 3/4 cup raw cashews in a bowl and cover with boiling water. Soak at least 30 minutes. Drain the cashews and place in a food processor or blender, along with 1/3 cup cilantro leaves, 3 Tbsp lime juice, 1 small garlic clove, 1/4 tsp salt, and 1/2 cup water. Blend until smooth, adding more water if needed to achieve a creamy consistency. Taste and adjust the seasonings, if needed. (It should taste tangy and vibrant). Chill until ready to serve. (Refrigerate leftovers for up to 4 days).

Like many great recipes before it, this White Bean

Like many great recipes before it, this White Bean Puree with Charred Leeks and Za’atar was born by accident. OK, it’s actually a little embarrassing 🙈 A few weeks back, while I was doing my demo on how to cook dried beans from scratch (saved in highlights), I got a little distracted and overcooked the beans (lol #fail) 🤷🏻‍♀️ I mean, they didn’t disintegrate completely, but a lot of them broke down. . . The beans were still delicious and perfectly edible, so I decided to hide their imperfection the best way I knew how: by pureeing them. I started by chopping up a leek and browning it in a generous glug of olive oil. Then I tossed my sad beans in a food processor – along with some of their cooking water, lemon juice, and the browned leeks. At the end, I sprinkled it with lots of za’atar. . . We ate the puree with roasted potatoes and a crunchy salad - and it was so surprisingly good, I’ve since replicated the ‘accident’ several times. Head to thenewbaguette.com (or my bio link) for the complete recipe!

*NEW RECIPE ALERT* 🥞 . . I’ve been baking sou

*NEW RECIPE ALERT* 🥞 . . I’ve been baking sourdough bread for almost 2 years and the one part that never made any sense was discarding most of the starter each time I fed it. I’m ashamed to admit it, but when I first started my sourdough journey, I would literally flush my discard down the toilet 😔 . . Now that I’m older and wiser, I know that discard is just as valuable as a “ripe” starter. Not only is it totally edible, but there are a thousand ways to use it up. So these days, whenever I feed my starter, I siphon the discard into a separate container and refrigerate it til I’m ready to give it a new life. . . These sourdough discard pancakes have become a weekend staple at our house. They are, umm… pretty much THE GREATEST pancakes I’ve ever had. What sets them apart is their funky sour flavor and extra fluffy texture, which happens thanks to all that fermentation action. My recipe is based on @kingarthurflour’s, but I’ve veganized and healthified it, ofc, by using “flax eggs”, plant-based milk instead of buttermilk, and whole wheat pastry flour instead of all-purpose. Oh, and there’s strawberry chia jam, too 🍓 If you’ve been confused about what to do with your discard, look no further! [link in bio]

*NEW RECIPE ALERT* 🥳 . . One of the vegetables

*NEW RECIPE ALERT* 🥳 . . One of the vegetables I get the most questions about is eggplant (a.k.a. “aubergine” to my friends across the pond). And I totally get the confusion. Unlike, say, carrots or bell peppers, cooking eggplant is not very intuitive. But thankfully, it’s also not rocket science. Perhaps the easiest way to start experimenting with eggplant is to pan-fry it. . . Today on the blog, I’m sharing a few key tips for pan-frying eggplant as well as the recipe for this outrageously punchy and delicious soy-glazed eggplant with red onion, garlic, and ginger. [link in bio] What’s your favorite way to eat eggplant??

Last week, many of us silenced our accounts in sol

Last week, many of us silenced our accounts in solidarity with the #BlackLivesMatter movement. During this short time, there’s been a palpable shift in the public consciousness, and it’s inspiring to see how much we’ve been able to accomplish. . . On a personal level, we engaged in uncomfortable but necessary conversations that many of us had for the very first time. On a larger scale, we examined how white privilege shapes our world (and, specific to my personal world, how it shapes food media). And most importantly, we began to reimagine the role of police in our society and set a police reform bill in motion. . . I’m not going to pretend to be an expert on criminal justice, but I recognize how I’ve benefited from the color of my skin. I immigrated to this country at 9 years old without speaking a word of English, and yet I know my whiteness allowed me to pass as more American than my Haitian friends in my ESL classes. And I’m embarrassed to admit that I did get preferential treatment from our white teachers (in a predominantly black middle school in Brooklyn, no less). . . My 20 years in this country have not always been easy - I don’t come from a rich family, and my post-Soviet imposter syndrome is a constant mental struggle - but I know my complexion has not made my life harder. . . Today, we may resume posting “regular” content, but that doesn’t mean the work is over. It’s only just begun. I’m personally committed to doing everything I can to promote anti-racism and I hope you are, too. 🖤

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