Pearl Couscous Salad with Chickpeas - The New Baguette
This vegan pearl couscous salad is simple to make, light, and packed with summer flavors. Perfect for cookouts and easy lunches.| The New Baguette
This vegan pearl couscous salad is simple to make, light, and packed with summer flavors. Perfect for cookouts and easy lunches.| The New Baguette
This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.| The New Baguette
This stovetop charred broccoli (made in a cast iron skillet) with a roasted red pepper relish is an easy and impressive side dish.| The New Baguette
Not sure how to use dried porcini mushrooms? Make this luscious, earthy porcini pasta. (Vegan! No cream, butter, or cheese.)| The New Baguette
The secret to the perfect sautéed asparagus? Using a cast iron skillet. This charred asparagus with capers will be your new fave side dish.| The New Baguette
This dairy-free tzatziki (Greek cucumber sauce) forgoes vegan yogurt substitutes in favor of tahini. Only 5 ingredients needed.| 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
