Vegan Spanakopita with Tofu - The New Baguette
This vegan spanakopita pie uses tofu (marinated with lemon juice, miso, and mustard) instead of the traditional feta cheese.| The New Baguette
This vegan spanakopita pie uses tofu (marinated with lemon juice, miso, and mustard) instead of the traditional feta cheese.| The New Baguette
These Greek baked beans in tomato sauce are a weeknight-friendly version of traditional gigantes plaki.| The New Baguette
This warm potato salad with olives is a summer essential. No mayo, packed with herby freshness, ready in 35 minutes.| The New Baguette
These avocado and white bean toasts are ready in about 20 minutes, and work for breakfast, lunch, or dinner. (Vegan)| 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
A massaged vegan kale caesar salad with the creamiest, savoriest cashew dressing and crunchy homemade croutons.| The New Baguette
Panzanella toscana is a classic Italian bread salad with tomatoes. A true summer treat that gives day-old bread a new life.| The New Baguette
This Mexican-inspired, vegan charred corn salad features tomatoes, avocado, and a ton of cilantro. (No grill needed!)| The New Baguette
