A garlicky white bean purée with a creamy, whipped texture. Works as a delicious (and vegan!) alternative to mashed potatoes.| The New Baguette
This creamy polenta with mushroom ragu is fancy enough for guests, yet doable on a weeknight. [plant-based and gluten-free]| The New Baguette
This lemony sautéed cauliflower with capers is the perfect side dish for practically any meal. Make in one pan + ready in under 30 minutes.| The New Baguette
These savory hand pies with vegetarian mushroom filling and puff pastry are my plant-based take on the classic beefy version.| The New Baguette
This lacinato kale salad features juicy orange segments, creamy avocado, toasted pumpkin seeds, and a classic homemade vinaigrette.| The New Baguette