This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.| The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| 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
A Thai-inspired peanut salad dressing for greens, grain bowls, noodles, etc. Made with pantry staples and ready in just 5 minutes.| The New Baguette