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The New Baguette

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

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Food Photography Must-Haves

Rustic Ceramic Bowl
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105mm Macro Lens for Nikon
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Manfrotto Tripod
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50mm Lens for Nikon
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Mercer Salad Plate
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Linen Napkins
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5-in-1 Diffuser
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Duralex Picardie Tumblers
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Kitchen Must-Haves

Powder Pink Plates
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Oven Thermometer
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Plastic Quart Containers
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Reusable Linen Bulk Bin Bags
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Glass Canister with Wooden Lid
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Powder Pink Mugs
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Copper Measuring Spoons
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Copper Measuring Cups
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My Favorite Cookbooks

Mamushka
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Compassionate Cuisine
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Friendsgiving
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Near & Far
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Ottolenghi Simple
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Buvette
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Deliciously Ella: The Plant-Based Cookbook
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The Complete Vegan Cookbook
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Non-Toxic Body Care

Alba Botanica Astringent
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Burt’s Bees Hand Cream
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Burt’s Bees Eye Cream
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Botanics Clay Mask
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Organic Cotton Tampons
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Dr. Bronner’s Organic Body Lotion
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Native Aluminum-Free Deodorant
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Pantry Staples

Everything Bagel Seasoning
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Masaman Curry Paste
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Whole Lotta Protein Bars
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Simple Mills Crackers
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French Sea Salt
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Mary’s Gone Crackers
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Larabars
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California Olive Ranch Oil
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Hi! I'm Alex - recipe developer, food photographer, and plant-based food lover. Delicious healthy recipes are my jam, and this blog is my outlet for sharing them. 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.

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For the past ~2 weeks, I’ve been living every co

For the past ~2 weeks, I’ve been living every cook’s worst nightmare: a malfunctioning fridge 😬 (At first we were wondering if maybe it was just being temperamental, but when I accidentally ate near-moldy hummus, I was sure 👌🏼) Thankfully our landlord jumped right on ordering a new one, but until it got delivered, meal prep was out of question. .
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If you’re more fortunate than I, check out my Meal Prep Guide! This free e-book is about batch-cooking foundational ingredients that can be mixed and matched into different meals throughout the week. Think of it like a capsule wardrobe, but for your fridge. The Guide will teach you how to prep 4 basic components (grains, beans, vegetables, and sauces) and then combine them into various meals, like bowls, salads, and sandwiches.
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Head to thenewbaguette.com [or my bio link] to sign up for my email list and the e-book will be delivered straight to your inbox! You can also DM me your email address and I’ll do the hard work for ya 😉

The key to stress-free weeknight cooking: a well-s

The key to stress-free weeknight cooking: a well-stocked pantry. This Easy Bean Chili is a piece of cake, thanks to canned tomatoes and beans, dried spices, and a couple of sweet potatoes. All you need is 1 pot and 35 minutes, and dinner’s ready 🥘 [recipe in bio link]

Are wheatberries a staple in your pantry? 🙋🏻

Are wheatberries a staple in your pantry? 🙋🏻‍♀️
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If not, here are a few reasons to add ‘em to your arsenal:
-Unlike processed wheat, where the outer parts of wheat (bran and germ) are removed, wheatberries have all their edible parts still intact.
-Wheatberries (aka whole wheat kernels) are highly nutritious. They’re high in fiber, protein, iron, and micronutrients.
-Their chewy texture and nutty flavor makes them perfect for grain salads, bowls, and soups.
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This super simple wheatberry salad with celery, cranberries, and walnuts is a fuss-free way to get to know this awesome ingredient. [recipe in bio link]

My latest article for @thekitchn is live! 🥳 Hea

My latest article for @thekitchn is live! 🥳 Head to the bio link for “3 Easy, Protein-Packed Dips to Add to Your Meal Prep Routine”. There’s a Mexican, Italian, and Thai-ish one and they’re all made with pantry staples. LMK if you try ‘em! #TheNewBaguette

Since a new year just began, most of us have have

Since a new year just began, most of us have have some health-related goal or intention top-of-mind. If you're aiming to take better care of your health this year, look no further than your plate. And while there are many food philosophies out there - Paleo, vegan, pescatarian, Ayurvedic, etc. - we can all agree that eating less animal products and more plant-based whole foods is best for our health and the planet's 🌎
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But eating plant-centered is not an all-or-nothing game. We don't have to give up meat and dairy entirely or all at once. It's the baby steps that add up to make a big difference over time.
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One of the best ways to start is to make more room for vegetables on your plate. And one of the easiest ways to cook almost any veg is a quick saute. If you struggle in this department, I have a whole guide of do’s and dont’s for how to saute any vegetable. Check it out in the bio link 🍄🥦🥕

If you’re a working adult of wine-drinking age 🙋🏻‍♀️ chances are you’ve probably relied on booze to unwind at the end of the day. You know the drill: you pour yourself a glass of wine, cue the Netflix… and before you know it, one glass turns into 🍷🍷🍷
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Let the record show, I’m human too and I love wine. But I know that even though it can help me doze off, it’ll be a poor quality sleep, the kind that’ll leave me tired for the next day (and potentially hungover). Drinking can also worsen depression and anxiety (my arch nemesis), to say nothing of liver and digestive health. Lastly, puffy skin and under-eye bags that no amount of concealer can hide – need I say more? 🙈 I have no plans to give up drinking entirely, but I do try to reserve my wine-unwinds for social occasions. Hbu??
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In honor of #DryJanuary, today on the blog I’m sharing 6 techniques I use to de-stress before bed that don’t include booze (this was intended as just an IG post, but I had too much to say!). If you’re not drinking this month, or just wanna drink less in general, try them and let me know what you think! [link in bio]

*ANNOUNCEMENT* 🥳 . . I’m super excited to sha

*ANNOUNCEMENT* 🥳
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I’m super excited to share that I’ll be teaching 2 new hands-on cooking classes this winter at @iceculinary. If you’re trying to incorporate more plant-based meals into your life, I’d love to teach you IRL! Taking a class is a great way to get inspired and learn new cooking techniques. I LOVED taking classes back when I worked at @naturalgourmetinstitute and I’m so grateful for the chance to be on the other side of the classroom 💚
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-Monday, Feb. 10 @ 6:30pm - Plant-Based Weeknight Dinners
-Sunday, Feb. 23 @ 6:30pm - Plant-Based Dinner Party
Tkts for both classes are available via my bio link! [Upcoming Food Photography classes are open for registration as well]
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Feel free to DM me any questions! Hope you can make it 🤗

The recent past as I recall it – from the weeken

The recent past as I recall it – from the weekend before Thanksgiving, up until January 1st – has been a blur of chocolates, cakes, pierogi, and many, many, many glasses of wine. Although I don’t do the whole “cleanse” or “detox” thing, I do miss eating vegetables and other feel-good things 🍠
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Enter this vegetarian bean chili with sweet potatoes. It’s a simple one-pot meal made of humble ingredients, which is exactly what I’m craving after the excess of the holidays. It’s made entirely with pantry staples, and is perfect for weeknights, meal prep, or to freeze for later. Recipe in bio link!

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