Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills.| The New Baguette
Wondering how to make creamy tomato pasta without cream or other dairy? The secret to this luscious vegan sauce is cashews.| The New Baguette
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Learn more about Alexandra Shytsman, the founder of plant-based blog The New Baguette, as well as how TNB came to be.| The New Baguette
A Mediterranean-inspired pan-fried zucchini dish perfect for beginners. Ready in 15 minutes, using just 5 ingredients.| The New Baguette
This hearty vegan lasagna has layers of roasted vegetables and creamy cashew ricotta. Made with store-bought marinara and no-boil noodles.| The New Baguette