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Mise En Place

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

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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Our Favorite Summer Dips– with a Twist!

Our Favorite Summer Dips– with a Twist!

Move over classic salsa, basic guacamole, and traditional hummus. We like you and you still have a place in our hearts, but we’ve also refreshed the much-beloved trio and infused some freshness. Ideal for serving a small group of about four to six, the Watermelon-Cucumber Salsa is bright and refreshing, with just a touch of sweetness. The White Bean & Roasted Red Pepper Hummus is silky smooth and has deep flavors courtesy of roasted pepper, smoky paprika, and briny olives; and the Grilled Guacamole is creamy with a touch of citrus like your classic guacamole, but with hints of smokiness...

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Less Waste, Same Great Taste.

Less Waste, Same Great Taste.

We're reducing our packaging by 25% to minimize waste and cut down on the space that Mosaic takes up in your freezer — all without changing portion sizes or the food you love! Here are the details: Our mission has always been to put good food on every table — and to do good for the Earth while we’re at it. That’s why from the beginning, our meals have been packaged in recyclable cardboard containers and boxes — and delivered with dry ice, so there aren't any plastic ice packs to dispose of. It’s a start, but we know we...

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Frozen Coconut Basil Lemonade

Frozen Coconut Basil Lemonade

Citrus, basil, and coconut come together deliciously in this frosty vegan treat that's both easy and quick to whip up. It’s incredibly refreshing, too, as it combines the creaminess of a milkshake with the thirst-quenching tanginess of freshly squeezed lemonade; a little sweetness (but not too much!); and the cool-down factor of a slushee. In other words, this will become your new go-to summer beverage. Another plus: this whipped, basil-infused lemonade comes together with a mere 5 ingredients (and that’s counting the ice!). We prefer to squeeze our own lemon juice from fresh, whole lemons, but the recipe works just as...

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10 Natural Alternatives to Chemical Preservatives

10 Natural Alternatives to Chemical Preservatives

Before the modern food industry was born, people laid out fruits and nuts to dry in the afternoon sun; meats were smoked and cured over fires; fish was packed in thick layers of salt, and vegetables were fermented underground or pickled in vinegar. These were all-natural means of ensuring food was kept safe to eat — all using only Mother Nature’s resources. Fast forward a few centuries, and we’ve replaced most of these traditional food preservation methods with chemists, food labs, and artificial preservatives. We get it — an ever-growing population with seemingly infinite demand for food doesn’t really leave room...

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One Year Old: An Anniversary Update

One Year Old: An Anniversary Update

It’s hard to believe that just one year ago, we sent our first box of meals out into the world. It’s true what they say: a lot can happen in a year, and a lot can change. But one thing has always remained the same: since our inception, our mission has been to put good, healthy food on every table. And little by little — meal by meal — we’ve gotten closer to making that mission a reality.

Today, we want to take the time to thank our loyal customers for helping us build Mosaic; to share a few of the milestones we’ve reached with your support; and to talk about what we’ve learned along the way and what’s to come.

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