Dill pickle soup is a Polish cuisine staple designed to use ingredients from the winter cellar. (Traditional + dairy-free versions included)| The New Baguette
This vegan Tuscan kale salad with roasted delicata squash is perfect for the holidays and other cold weather feasts.| The New Baguette
Creamy Ukrainian/Polish raw leek salad with apples and carrots is a crunchy and refreshing side dish. Think of it as cabbage-less coleslaw.| The New Baguette
This vegan tofu schnitzel with panko breadcrumbs is baked to crispy perfection. The mushroom gravy helps the dish imitate Jägerschnitzel.| The New Baguette
This vegan arugula avocado salad with soy sauce-scallion dressing is super simple to make and requires zero cooking.| The New Baguette
Classic Ukrainian beet borscht is packed with hearty winter vegetables in a bright red, sweet-sour broth. (Vegan + gluten-free)| The New Baguette
Golubtsi (stuffed cabbage) are a staple of Ukrainian cuisine. These satisfying vegetarian cabbage rolls feature mushrooms and white beans.| The New Baguette