Mole Negro Recipe | Bon Appétit
This deeply flavored mole recipe gets its traditional flavor from chilhuacle negro chiles.| Bon Appétit
This deeply flavored mole recipe gets its traditional flavor from chilhuacle negro chiles.| Bon Appétit
These toasted, shelled, spiced pumpkin seeds (aka pepitas) are the perfect crunchy garnish for toasts, bowls, and soups.| The New Baguette
This smoky vegan tempeh chili is loaded with black beans and chickpeas, and has one secret ingredient. (Psst... it's dark chocolate!)| The New Baguette
Wondering how to add flavor to your tempeh? This easy soy-maple tempeh marinade works for pan frying, air frying, and baking.| The New Baguette
Baked tempeh meatballs are the “meatiest”, easiest, most delicious vegan meatballs you’ll ever make. Ready in under 40 minutes.| The New Baguette
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
This Thai-inspired vegan tempeh curry consists of crumbled tempeh, potatoes, peppers, and onions in a coconut-peanut broth.| The New Baguette
