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The New Baguette

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

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Vegetarian shepherd's pie

Vegetarian Shepherd’s Pie

Wednesday, October 7, 2020 | 6:30pm
$25

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Completed plant-based meal prep: roasted sweet potatoes, baked tofu, creamy cilantro dressing, and farro, laid out on a marble table next to a notebook

Sunday Night Meal Prep

Sunday, August 30, 2020 | 5pm
$35

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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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My dislike of the term “energy balls” may be w

My dislike of the term “energy balls” may be well-documented 🙄 but despite its unfortunate name, I’m quite fond of this round snack. Today #ontheblog, I’m sharing my go-to peanut-coconut energy ball recipe (pretty much a copycat of @larabar) 🥥🥜 LINK IN BIO #TNBBacktoBasics

Apple season is upon us 🍂 And for those of us w

Apple season is upon us 🍂 And for those of us who aren’t big on snacking on apples (🙋🏻‍♀️ me. you?), there’s apple butter. Sweet and tart, velvety smooth, and fragrant with fall spices, this 3-ingredient sugar-free goodness is perfect on toast, pancakes, waffles, oatmeal, and pretty much anywhere you’d typically slather on jam. LINK IN BIO🍎 #TNBBacktoBasics

“The pedestal upon which women have been placed

“The pedestal upon which women have been placed has all too often, upon closer inspection, been revealed as a cage.”
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Oh, to have half, a tenth... one hundredth! of the grace, strength, compassion, intelligence, poise, and grit that this human displayed. We owe you big time 🙏🏼❤️ #RBG

When I was growing up, my mom cooked dinner from s

When I was growing up, my mom cooked dinner from scratch every night. We’re a family of four and she worked full-time, and yet she somehow managed to pull it off - never complaining about being tired or feeling uninspired in the kitchen. As a born-and-bred Soviet woman, not cooking was not an option.
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But on Friday nights, she’d put up her feet early while my dad and I went to get takeout - either pizza or Chinese, which were located on either corners of our block. We didn’t have the means to eat at restaurants so this once-weekly treat was a festive occasion.
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My favorite part was eating the leftovers on Saturday morning. (Unpopular opinion: I tend to enjoy leftover takeout more than hot-from-the-Styrofoam takeout 🤷🏻‍♀️) Our local Chinese spot would throw in a free eggroll on orders over $20 and I would eat the bonus eggroll standing barefoot in our kitchen in my pajamas. Cold, with the grease slowly coating my fingers. Bonus eggroll was the best eggroll.
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A fun activity in quarantine was learning to make eggrolls from scratch. Turns out, they’re a great vehicle for vegetables and I use tempeh instead of the traditional ground pork. They’re equally great hot and cold 😉 LINK IN BIO for the full recipe. Wishing you a beautiful weekend!

For the latest installment of #TNBBacktoBasics mon

For the latest installment of #TNBBacktoBasics month, I’m sharing my go-to, 5-ingredient, classic peanut butter granola recipe (with lots of variations) 🥣
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Granola is one of those things that once you learn to make from scratch, you’ll never buy at the store again. The technique is straightforward, and it honestly just tastes better. It’s fresher (duh) and you get to control the quality of ingredients you use and how much sweetener goes in.
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Today #ontheblog, I’m sharing my basic formula, plus lots of substitution ideas for different oils, nut butters, flavorings, and additions to use. LINK IN BIO 🥜

Soup szn is right around the corner 🥘 so now is

Soup szn is right around the corner 🥘 so now is the perfect time to stock your freezer with vegetable scrap broth.
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The idea of scrap broth is to save various veggie peels and ends and freeze them until you have enough to make broth. Then you simply simmer those scraps in water, strain them out, and bam: vegetable broth. This brilliant technique reduces food waste, saves money, AND keeps excess cartons out of landfills. Basically, you never have to buy veg broth again 💁🏻‍♀️
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Today #ontheblog, I’m sharing a complete guide to veg scrap broth, including which veg to use and avoid. LINK IN BIO #TNBBacktoBasics (You can also watch the step-by-step tutorial in my highlights, back from the quarantine sessions)

Is there anything that screams “Weekend 🥳!”

Is there anything that screams “Weekend 🥳!” more than a bowl of creamy, cheesy, spicy queso and chips? (OK, maybe a smoky mezcal margarita or three). What if I told you this nacho “cheese” was actually made out of cashews and sweet potato? 😱
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Now, I’ve tried A LOT of vegan versions of things over the years and while many are somewhat reminiscent of the originals, I can honestly say this recipe (adapted from @heidijswanson) is one of the greatest, most delicious substitutes I’ve tasted to date. Head to my highlights for the step-by-step tutorial - LINK IN BIO for the written version 🧀

It’s no secret that store-bought salad dressings

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