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Mise En Place

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

Mosaic Turns 3 This Month! Celebrate With Us

Mosaic Turns 3 This Month! Celebrate With Us

Maybe it’s a sign that we’re getting older, but it feels like time flies faster with each passing year. It’s hard to believe that somehow, it’s already been three years since we first started Mosaic in Matt’s tiny apartment kitchen… And that in three years it’s become this big, beautiful community of people who care about eating well and doing right by the world. In our first year, we faced the ups and downs any small business does during its start. We learned by doing – and boy, did we learn a lot. From sourcing to production to cooking to...

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Happy Earth Day! Here's How Mosaic Likes to Celebrate

Happy Earth Day! Here's How Mosaic Likes to Celebrate

Earth Day is here – and it’s a day that’s incredibly special to us. Since our inception, Mosaic’s goal has always been to create a happier, healthier planet – it’s why we offer frozen-done-fresh meals, commit to sustainable packaging, and partner with incredible organizations that share our mission. This Earth Day, we want to recommit to our promise and share how we’re continuing the fight for the environment.  The Fresh Take:  From production to delivery, we’re committed to changing the food system for a healthier, greener world. Forty percent of food in America goes straight to the trash, untouched and wasted,...

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In the Kitchen With Chef Christine

In the Kitchen With Chef Christine

Ever wondered what – or rather, who – is behind Mosaic’s delicious meals?   From tangy Thai stir fries to hearty slow-cooked risottos, our menu features recipes inspired from around the globe, with a focus on thoughtfully sourced ingredients. Whether we’re upgrading a traditionally meat-based dish into a plant-based one, or recreating a classic with a special twist, our goal is always to surprise you with just how delicious and filling eating plant-based can be.  The mastermind behind it all? Meet Christine Malanga, Mosaic’s head chef.  A New Yorker of 15 years, Christine stumbled upon food as a passion almost purely...

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Introducing Charlotte Martin - Mosaic's Dietician!

Introducing Charlotte Martin - Mosaic's Dietician!

Hi, I’m Charlotte—Mosaic’s new dietitian! I’m a Baltimore-based Registered Dietitian with a Master’s in Nutrition, author of The Plant Forward Solution: Reboot Your Diet, Lose Weight & Build Lifelong Health by Eating More Plants & Less Meat, and owner of Shaped by Charlotte. I run a website and social media accounts on which I cover a wide variety of nutrition topics, including common nutrition and wellness myths, and share nutritious, plant-forward recipes. I also work with clients one-on-one and in a virtual group program to help empower them to make healthful eating choices. As a Registered Dietitian, I’ve made it...

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The R&D Diaries - Veggie Kebab Platter with Pierce Abernathy

The R&D Diaries - Veggie Kebab Platter with Pierce Abernathy

If you’re familiar with Pierce Abernathy, then you’ve probably already seen — and fallen in love with — his mouthwatering videos and recipes. Hallmarked by their satisfying, minimalist style, zero music (just ASMR-worthy sound bites), and close-up shots of fresh, natural ingredients, Pierce’s videos highlight how simple, and delicious, cooking can be. With almost 500,000 combined followers on his Tiktok and Instagram accounts, and over 2 million likes on the former platform, it’s not difficult to see how Pierce found success transitioning from working behind the scenes as a food content producer to creating a cult following of his own...

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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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