Mise En Place

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...

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...

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.

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...

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...

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...

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...

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,...

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...

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...

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...

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...

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.

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.

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.

Over the course of the past week, we've gotten many questions from our community about how we're handling the COVID-19 epidemic. So this morning, Mosaic co-founders Matt and Sam sent this note out to our customers to answer some of those questions. In short: the health and safety of our customers is, and will always be, our first priority.

In recent years, “processed food” has become synonymous with “unhealthy food”, and processing has become an infamous black mark to health-conscious consumers. But despite widespread backlash against “processing”, most people still struggle to define the term. And knowing the difference between healthy and harmful processing will help you shop smart and make the most informed choices when it comes to the foods you eat.

Here at Mosaic, we love frozen food. At first, that may sound crazy. So much of the frozen food that’s on the market today is unhealthy, unsatisfying, or filled with preservatives. And as a result, the entire frozen industry in the U.S. is stigmatized. Think about it: when was the last time you genuinely enjoyed — and felt good about — eating a frozen meal? But when we at Mosaic started researching the details, we realized things don’t have to be that way.

Mosaic started back in 2018, when we (co-founders Matt and Sam) were searching for a better way to eat. As busy New York professionals, we were painfully aware of the trade-offs between health, convenience, price, and taste when it came to our food. No matter where we looked, we couldn’t seem to find all four of these elusive virtues in one package. The healthiest of our meals were the most time-consuming — and the most expensive. The tastiest were the worst for our health. And the most convenient were bland and repetitive. We knew there was a better way, and we decided to find it.