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

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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. 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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Hey guys! Happy August 1st 🎉 Can you believe th

Hey guys! Happy August 1st 🎉 Can you believe there are just a few weeks left til Labor Day? 😭 Anyway, I’ve got a fun little announcement... . . As many of you know, I’ve been sharing recipes here/on the blog for many years but I’m gonna let you in on a little secret: I’ve always dreaded planning my editorial calendar and basically have chosen what to post next based on what I feel like writing about at the moment 🤷🏻‍♀️ SO not ideal for me or my followers. (Hey, that’s you!) . . So starting this month, I’m taking a nod from the magazine world. Moving forward, each month will have a theme. And August’s is, drumroll please… Harvest Season 🍅🌽🥒 If you caught my stories last weekend, you know how excited I get about peak summer produce. So all month long, I'll be sharing my new favorite ways to showcase the bounty. Stay tuned! 🥳

Gave my favorite cornbread recipe a photo facelift

Gave my favorite cornbread recipe a photo facelift… aka, hated the photos the first time around and finally took the chance to re-shoot 😉 This is not your average cornbread, folks. This baby’s loaded with corn kernels, cilantro, black pepper, red onion, and pickled jalapenos. Great with chili, alongside your morning eggs, or just by itself. LINK IN BIO for the recipe 🌽

Last week, I asked you guys to submit your questio

Last week, I asked you guys to submit your questions about incorporating tofu into your cooking. Today, I’m answering them on the blog in a new series I’m calling “All About…”. In this series, we’ll be taking deep dives into individual ingredients – their origins, unique personalities, and cooking methods 🥳 . . In “All About: Tofu”, I’m addressing the rumor that tofu poses a danger to our hormones (spoiler alert: it doesn’t), and sharing tips on what kind of tofu to buy and how to infuse it with flavor. I’ve also rounded up 8 of my favorite ways to sear, scramble, and bake this versatile ingredient. LINK IN BIO for the full write-up 😘

*Some #tbt scenes from our Roman holiday two years

*Some #tbt scenes from our Roman holiday two years ago* Officially in that phase of Corona fatigue where I cannot stop dreaming about faraway places 😭 What I wouldn’t give to sit in a piazza, sip on a spritz, and eat gnocchi al ragù right now… Can’t wait for the day that we can return again. Where are you dreaming of jetting off to these days? ✈️

There are a handful of dishes I think of as “veg

There are a handful of dishes I think of as “vegetable vehicles” – i.e. template recipes that can be packed with whatever vegetables I have on-hand. Curries, grain bowls, tacos, stir-fry’s, and Vietnamese-style summer rolls being a few of my go-to’s. . . I don’t need to remind you that vegetables are good for you and we should all be eating more of them. But nothing makes me sadder than when people attempt to meet their veggie quota with celery sticks, slimy baby carrots, or “sad salad”. I mean, there are just countless ways to eat vegetables in exciting ways and one should never resort to rabbit food 🙅🏻‍♀️ #NoMoreSadSalads . . Today on the blog, I’m sharing my favorite rice paper rolls - filled with seared tofu, mango, cucumber, and bell pepper, and served with peanut sauce. They’re the perfect light, yet satisfying dinner, ideal for hot summer nights when you’d rather eat nothing than eat something hot. LINK IN BIO for the full recipe 💛

New video alert 🥳 For years I’ve been going b

New video alert 🥳 For years I’ve been going back and forth on the whole YouTube thing. I’ve always wanted to make video “content” (eek hate that word 😖) but felt it had to be perfect or not at all. And seeing as I’ve avoided learning to shoot video on my DSLR like the plague… there have been no videos 🤷🏻‍♀️ Finally I decided f*ck it - I’m just gonna have fun with it and keep things simple with my phone 😁🤳🏼 . . First up, my beloved Massaged Kale Caesar Salad with garlicky sourdough croutons and the creamiest vegan cashew dressing. LINK IN BIO for the full video 🎥 Hope you like it!

Did you know you can make an easy fruit jam in 20

Did you know you can make an easy fruit jam in 20 minutes with just 2 ingredients? 🥳 “Chia jam” is a type of fruit spread that’s thickened with chia seeds instead of pectin. It’s basically an express train to homemade jam, with no canning or pounds of sugar required. Another plus: you can make it with whatever fresh or frozen berries you have on-hand 🍓🍓🍓 Swipe for the complete recipe!

Question: Why - in a land where sandwich menus reg

Question: Why - in a land where sandwich menus regularly feature upwards of 20 different permutations of meat and cheese combos - are good vegan sandwiches so hard to come by? 🤔 If you’re vegan (or just prefer plant-based options), you know the struggle of sandwich shops is real. In my ideal world, no one would have to suffer through a hummus wrap. ever. again. 🙅🏻‍♀️ In my ideal world, this vegan BLT would be as common as… well, a regular BLT. . . Today on the blog, I’m sharing my recipe for a tempeh ‘bacon’ BLT with spicy mayo - the perfect, easy-to-make summer sandwich for picnics, beach days, and WFH lunches 🥪 It’s hearty, satisfying, and decidedly not rabbit food-like. [recipe in bio link!]

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