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Mise En Place

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

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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The Ultimate Guide to Vegan & Vegetarian Ingredient Replacements

The Ultimate Guide to Vegan & Vegetarian Ingredient Replacements

Once upon a time, going plant-based meant bidding farewell to a lot of really good stuff — ice cream, cheesy pizzas, burgers... And butter? Forget about it. But thanks to the growing popularity of plant-based products, you can say goodbye to food FOMO— instead of any actual foods. These days, almost every animal ingredient has a vegan or vegetarian counterpart you can substitute it with. If you’re new to plant-based eating (or looking to start), lactose-intolerant, or just health-conscious and looking to cut back on a few animal products, read on for a list of substitutes that will make your...

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Mediterranean Tofu & Kale Salad

Mediterranean Tofu & Kale Salad

We took one of our favorite dark leafy greens—kale—and made it into a hearty salad bowl, infused with Mediterranean flavors. The best part of a salad like this one is that it has enough staying power to enjoy it as a winter meal, yet calls for ingredients that are abundant and vibrant in late summer and early fall. In other words, there isn’t a time of year when you can’t enjoy this recipe. We love kale so much that we used a combination of two varieties—one served raw and lightly dressed in a lemony vinaigrette, the other roasted until almost...

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How to Start a Plant-Based Diet

How to Start a Plant-Based Diet

More and more people are embracing the power of plants — from individuals to name brand corporations, plant-based foods are cropping up everywhere in homes, restaurants, and grocery stores. From oat milk to vegan cheese to veggie burgers, plant-based options are rising in popularity — and for good reason. Not only does eating plant-based benefit the environment, but the health benefits are overwhelming too: numerous studies have shown that it can lower the risk of heart disease and high cholesterol, help fight certain types of cancers, and is highly effective for combating obesity. Nutritionally, plant-based diets are also known to...

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Vegetarian Thai Yellow Curry Soup

Vegetarian Thai Yellow Curry Soup

Fragrant, comforting, and yet very fresh, this soup is likely to become one of your year-round go-tos. Our all-vegetarian take on Thai Yellow Curry soup calls for the addition of mushrooms, for a hearty umami boost. We use canned coconut milk for a rich, silky texture. If you prefer a lighter soup, feel free to use lite canned coconut milk instead. We recommend serving this vegetarian soup for lunch, or as a light dinner entrée. Don’t be intimidated by Thai flavors. Whether you’ve cooked a traditional Thai or Thai-inspired dish before, this soup recipe is do-able for all cooking levels...

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7 Great Meals to Freeze for Later

7 Great Meals to Freeze for Later

Tired of the daily cook, eat, repeat cycle? Same here. That’s why we’ve compiled a few of our favorite freezer-friendly meals — future you will be thankful for the break from the kitchen. We chose these meals based on ingredients that have a good freezer ‘shelf’ life, so they’ll taste just as great as the day you made them. They’re perfect meals to have on hand for those nights (or afternoons) when you just can’t. 1. Chili Chili is a great freeze-for-later dish because you can whip up a giant batch and divvy into portions for later. Instead of beef,...

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Savory Oatmeal with Pecorino and Swiss Chard

Savory Oatmeal with Pecorino and Swiss Chard

Oatmeal is comforting and homey. It’s one of those meals that fills our bellies and fuels our souls from the inside out. It’s become such a popular go-to breakfast that grocery store shelves are lined with what feels like ubiquitous varieties—pre-portioned warm versions (just add hot water!); cold, “overnight,” varieties that are ready-to-eat; or multiple types of plain, uncooked oats ready for your culinary creativity. Heck, you can even order oatmeal in the drive-through. But most often what you find are sweet, nut- or fruit-packed combinations. While those are delicious and still deserve a place in our rotation, here, we...

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Why Eating More Plants Is Good for the Environment

Why Eating More Plants Is Good for the Environment

Today is Earth Day! And now — more than ever — it’s clear that humans have a powerful impact on the planet. While most of us are spending our time indoors, the planet is changing in remarkable ways. There’s been uplifting news of smog clearing out over once-crowded highways and greenhouse gas emissions falling as factories slow production; wildlife has grown more active and is repopulating areas it had been pushed out of for years. Of course, this particular positive environmental change comes at a huge cost, and we're all hoping for a quick return to normalcy. But we at Mosaic are...

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Are Preservatives Bad for You? Major Food Additives to Avoid.

Are Preservatives Bad for You? Major Food Additives to Avoid.

Sorbic acid, sodium benzoate, butylated hydroxyanisole - sounds like the ingredients for a mysterious potion, doesn’t it? But the truth is, these are actually ingredients found in a lot of the processed foods you eat. Just trying to pronounce them is enough to give you a headache… so can you imagine what ingesting them might do to you? In our quest for convenient and healthy meals, we had the same questions. So, we created a list of the most common food preservatives broken down by what they are, how they’re made, what foods you’ll find them in, and any known...

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How Long is Frozen Food Good for?

How Long is Frozen Food Good for?

Over the past few months, our freezers have become one of the most important appliances in our homes. You know we at Mosaic love frozen food for its waste-reducing and nutrient-locking power, not to mention its convenience. But the question remains: how long is frozen food actually good for? Well, if we’re talking technically, the answer is: forever. Freezing food stops bacterial growth in its tracks, so in theory, frozen food should keep indefinitely. Ah, but there’s a catch (isn’t there always?). While you won’t get sick from eating foods that have been frozen for a while - as long as they...

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How to Make Vegetable Stock at Home

How to Make Vegetable Stock at Home

Hunker in at home with this simple but flavorful roasted vegetable broth. One of my favorites, it’s comfort food at its homiest, so you can enjoy a warm bowl of soup and bid the last remnants of winter weather farewell from inside the house. We love the simplicity of this recipe: all you really need are some leftover vegetables — the ones we listed are merely a suggestion, so feel free to take the liberty of throwing in whatever you have in your fridge at home. The real secret to this broth? Roasting the vegetables beforehand — it adds a depth and complexity that most veggie stocks tend to lack in comparison to meat and bone broths.

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What's Cookin'? <br/>Meet Christine, Mosaic's <br/>Head Chef.

What's Cookin'?
Meet Christine, Mosaic's
Head Chef.

Meet Christine Malanga, Mosaic’s head chef. Christine spends her days dreaming up tasty new meals for our ever-growing menu and making sure everything is cooked to perfection by the time it gets to your door.Get to know Christine in her own words, via a few of our burning questions.

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The Ultimate Guide to Freezing Vegetables At Home

The Ultimate Guide to Freezing Vegetables At Home

These days, frozen vegetables are flying off the shelves in grocery stores across the country. And with shoppers stockpiling their kitchens, empty freezer aisles are the new normal. Here at Mosaic, we're experts at freezing veggies (in fact, it's pretty much the only thing we do). Which is why we know that while pre-frozen vegetables are convenient, you can achieve much the same result by freezing fresh food yourself. Here are some tips on how to get started.

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