This Ottolenghi-inspired roasted eggplant with tahini features crunchy spiced almonds and lots of parsley. Great served warm or at room temp.| The New Baguette
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| The New Baguette
This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on no-mayo vegan coleslaw.| The New Baguette
These vegan gluten-free lentil patties are simple to make and super versatile. Made with green lentils, brown rice, and mushrooms.| 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