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Mise En Place

Stories & research on healthy food and stress-free living.

Upgraded Packaging is Here!

Upgraded Packaging is Here!

We at Mosaic are proud to bring delicious, healthy food to your doorstep. And whether it’s sourcing the freshest, best-for-you ingredients or crafting chef-cooked recipes, we know you deserve reliable, consistent service from start to finish. That’s why we’re thrilled to announce we’ve made some big changes to your shipments and implemented packaging upgrades to ensure every one of your orders is delivered in perfect condition, every time.

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The R&D Diaries: Vegan Penne Vodka with Ereka Vetrini

The R&D Diaries: Vegan Penne Vodka with Ereka Vetrini

I'm so excited to announce our latest Mosaic+ collab with Ereka Vetrini (IG: @erekav; TikTok: @erekasfood) — superstar TV host, food blogger, content creator, influencer and mom. In addition to being a TV fixture (she's the host of Lifetime's Access Health and a regular on-air correspondent for NBC), Ereka comes from a deep food background and is an absolute inspiration when it comes to Italian cooking and flavors. I've been following her amazing TikTok page for ages and I'm always super impressed with her incredible recipe tutorials, so I was incredibly excited to collaborate with her on our latest Mosaic+...

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Announcing Family Meals: Bake-and-Serve Entrees The Whole Family Will Love

Announcing Family Meals: Bake-and-Serve Entrees The Whole Family Will Love

In the last two years, we’ve accomplished a lot that we’re proud of here at Mosaic. Starting with just 6 veggie bowls, we gradually expanded our menu; now we serve over 40 delicious, good-for-you breakfasts, lunches, and dinners. It’s all part of our mission to put good food on every table, while making life happier and healthier for everyone, even on the busiest of days. Throughout all that, we’ve had the privilege of speaking with hundreds of you — our customers — and one theme has kept coming up again and again: you love our single-serve meals, but also wish...

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The R&D Diaries: Cauliflower Tikka Masala with Kanchan Koya

The R&D Diaries: Cauliflower Tikka Masala with Kanchan Koya

This month, we teamed up with Kanchan Koya — author, chef, Instagram star (follow her at @chiefspicemama!) to launch our latest Mosaic+ dish – Cauliflower Tikka Masala. A Ph.D. graduate of Molecular Biology from Harvard, Kanchan uses her academic background and practical training from the Institute of Integrative Nutrition to demystify and highlight the healing powers of spices. I love using spice in my cooking, and was super excited to work with Kanchan to bring a new dish to the Mosaic menu. Kanchan Koya's Cauliflower Tikka Masala with turmeric quinoa. Now available on the Mosaic menu. Kanchan launched her website,...

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"I Tried Mosaic for a Week - Here's Why I Love It"

"I Tried Mosaic for a Week - Here's Why I Love It"

From day one, our mission at Mosaic has been to put good food on every table. We delivered our first meals in the tri-state area two years ago, and have steadily expanded down the East Coast since then. Our approach when it came to expansion has always been to grow as fast as we could — but as slow as we needed — to ensure the integrity of our process and quality of ingredients would never be compromised. That’s why we’re thrilled to announce that after many months of research, planning, and quality control, Mosaic is officially available on the...

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Two Years of Mosaic: How We've Grown

Two Years of Mosaic: How We've Grown

It’s officially been two years since Mosaic opened shop, and we can say with certainty that our second year has been unlike any we could have ever imagined. Between a global pandemic and the events that came with it, this year gave us more than we bargained for — with just as many ups as there were downs. It was a year of reflection, introspection, and growth, with many, many lessons learned, new relationships built, and even more reasons to be thankful for this journey we’ve embarked on. Despite all the changes and uncertainty throughout the past twelve months, our...

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The R&D Diaries: Cheffing It Up with Greg Baxtrom

The R&D Diaries: Cheffing It Up with Greg Baxtrom

I'm incredibly excited to announce our newest chef collaboration: this time with one of my absolute favorite New York chefs: Greg Baxtrom. A meal at one of Greg's two restaurants is no ordinary experience—from a tagliatelle made of thinly sliced rutabaga to oyster mushroom skewers á la Grecque, both Olmsted and Maison Yaki offer one-of-a-kind dishes that perfectly encapsulate his innovative, distinct style. Having sampled some of his menu items, I knew going into our collaboration to expect the unexpected—and I definitely wasn’t disappointed. Chef Greg Baxtrom at Olmsted with his Mosaic dish, Mac & Greens Greg and I met before opening...

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The R&D Diaries: Cooking with Chef Einat Admony

The R&D Diaries: Cooking with Chef Einat Admony

This month, we at Mosaic have teamed up with Einat Admony, the award-winning chef behind two beloved New York City restaurants: Balaboosta, a fine-dining Middle Eastern restaurant, and Taïm, a fast-casual falafel chain that’s grown to seven locations between New York and DC. We're incredibly honored to have the chance to team up with Einat — she's a legend in the New York culinary scene and a chef I've personally been following for a long time. Among many other achievements, she's the author of two cookbooks (Shuk and Balaboosta), and is a two-time winner of — and a guest judge on — the Food...

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Vegan schnitzel made with seitan. Photo by Bernadette Wurzinger.

What is Seitan?

So you’ve scrambled your tofu. You've seared it and made tacos with it. You've even taken on tempeh, which you've marinated, blackened, and even crumbled into every sauce and stew you cross paths with. By now, you're a bonafide meatless maven well-versed in the art of plant-based cooking. So what's next? Enter: seitan. While it may sound evil, the only thing devilish about this meat substitute is how convincing it is for the real thing. If you've ever tried mock duck at a Chinese restaurant, then you've tasted just how eerily similar the taste and texture can be compared to...

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The R&D Diaries: In the Kitchen with Chef Pierre Thiam

The R&D Diaries: In the Kitchen with Chef Pierre Thiam

If you’ve read the first installment of our R&D Diaries, you know the depth and deliberation that goes into every Mosaic meal. From the first brainstorm to the final box, our goal is always to create the perfect marriage of taste, quality and convenience. We knew our first-ever chef collaboration had to deliver on all three — and then some. So we set out to find a partner just as committed to mission-driven food as we are. Pierre Thiam, chef and owner of Teranga in Harlem and founder of Yolélé Foods. Enter: Pierre Thiam, restaurateur and renowned chef, who has...

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Tempeh, a versatile soy-based alternative protein product packing tons of vitamins and nurtients.

What Is Tempeh?

Long before Chik’n patties existed or plant-based burgers bled, the true time and taste-tested meat alternatives were those made from soybeans — namely, tofu and tempeh. Tofu is a millennium-old staple of Asian cuisines that’s become hugely popular in vegan and vegetarian diets the last few decades. But tempeh, which is somewhat lesser known, is another protein-packed powerhouse food that dates back thousands of years. As the plant-based movement gains traction, more people are forgoing animal protein in favor of healthier, cruelty-free alternatives like these. Now, you might be thinking: tempeh, tofu; tomato, tomahto. But not quite. While both are...

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The Ultimate Guide to Foolproof Grilled Cheese

The Ultimate Guide to Foolproof Grilled Cheese

Can you name a more iconic duo than grilled cheese and tomato soup? It’s a simple meal that’s so highly underrated. Gooey cheese oozing out from the sides of golden, buttery pan-seared toast with the perfect crunch to bite into… Ok, don’t let us get too carried away here. But it’s true! Grilled cheese is simply a classic — and it’s way up there on our list of comfort foods. Not only does it bring back the nostalgia of being a kid again, but there’s also something so homey and wholesome about it. The simplicity of it is genius really....

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Caramelized Onion & Broccolini Tart

Caramelized Onion & Broccolini Tart

One thing this year has shown many of us is how precious the opportunity to gather and spend time together is. The holiday season may look different for you and yours this year, and some traditions may have shifted. Whether you’re spending it with family, friends, or a combination of the two, this year more than ever, there’s no better way to keep the spirit alive than with a homemade recipe made with love. For me, like many others, food has always been an expression of care and community — and those are the sentiments I hope come through in...

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The Vegan Baking Guide: Everything You Need to Know About Vegan Baking

The Vegan Baking Guide: Everything You Need to Know About Vegan Baking

Whether you’re a longtime vegan, or just starting out, you may have resigned yourself to a life of skipping dessert… After all, avoiding animal products to make sweet treats like brownies, cakes, or cookies — without milk, butter or eggs — may sound impossible (if you want them to taste any good, that is). But, have no fear! We’re here to assure you dessert is everyone’s best friend — even vegans! Aside from just giving your taste buds a treat though, veganizing your baking has some additional benefits. For one, it can make indulging healthier for you: for instance, an...

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Make Our Cranberry Cinnamon Oats At Home

Make Our Cranberry Cinnamon Oats At Home

I’m convinced there’s two types of people in the world: those who get up as soon as their alarm goes off in the morning, and those who hit the snooze button half a dozen times first. As someone who sheepishly falls into the latter category, I welcome any motivation that’ll get me up and going on groggy days. With winter quickly approaching, this cranberry cinnamon oat bowl is just the thing to ward off those frigid mornings when you want nothing more than to stay nestled under the covers. Cozy, warm, and comforting, it’s the perfect quick-fix breakfast to buy...

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Meet Our Ingredient Partners

Meet Our Ingredient Partners

Really good food, made with real, good ingredients — that’s always been our promise to you. And with over 20 plant-powered meals, we’re incredibly proud of how far we’ve come in our mission to make eating well easier. Now, we couldn’t be more excited as we gear up for our launch of all-new recipes in a brand new meal category: plant-based breakfast bowls! Each of our new recipes is a hearty, delicious blend of flavors you can feel great about eating. They’re a result of thoughtful collaboration and research to make sure we’ve got only the best in the bowl...

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How to Make Your Own Frozen Flatbreads

How to Make Your Own Frozen Flatbreads

If you’re on the hunt for ideas for a family– or friends–night-in activity, try these DIY flatbreads on for size! In addition to being absolutely delicious, they're also both fun and interactive (a bonus for kiddos and newer friends). Eat them night-of, or pop them in your freezer for an easy meal down the line (when shopping and prepping ingredients, be sure to over-buy, then throw together a few extra mini flatbreads to freeze for a future dinner—or lunch). "Future you" will be thankful to have healthy, homemade, plant-based meals at the ready in minutes. If you plan to go the freeze first route,...

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How to De-Stress Back to School Season

How to De-Stress Back to School Season

It’s a back-to-school season unlike any other — with reopening plans across schools and college campuses ranging from hybrid models to fully remote, it seems the only thing that’s certain across the board is, well… uncertainty itself. And while we’re six months into the “new normal,” for many of us, it all still seems to feel a lot more new than normal. If you're a longtime reader of the Mosaic blog, you probably know me as a frequent contributor here — but you may not know that I'm also a first-grade teacher! This year, I’m seeing my own school thrown...

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The R&D Diaries: From Our Test Kitchen to Your Freezer

The R&D Diaries: From Our Test Kitchen to Your Freezer

Christine here, head chef at Mosaic. When it comes to food, our goal has always been to bring you chef-quality plant-based meals in the easiest way possible. There’s so much thought and precision that goes into every meal we offer, from the first ideation of a new product to the final box of orders delivered to your doorstep. That’s why we’re raising the curtain behind the research and development process — our very own R&D Diaries — to give you a glimpse into the life of one of our newest Mosaic meals, the Jerk Lentil & Plantain Bowl, from concept...

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The Health Benefits of Eating More Plants

The Health Benefits of Eating More Plants

Let’s talk about plants — more than likely, you’ve been urged to eat them for as long as you can remember. Whether it was mom’s nagging at the dinner table, or the compulsory scoop of soggy veggies at the school cafeteria, or the internal pressure as an adult to opt for the salad at lunch, there’s an ingrained understanding that eating plants is “good for you.” But beyond that basic reasoning, what exactly makes eating more vegetables (and plants in general) so great? It’s no secret that we’ve always been passionate about plant-based eating at Mosaic — it’s great for...

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