Miriam Hahn
School
Arizona State University, Cornell University
Expertise
Plant-Forward Cooking, Nutrition And Wellness, Kitchen Tools
- In 2017 Miriam opened a wellness practice as part of her YouCare-Selfcare wellness business teaching others to use food as medicine.
- She is active in the community and spreads healthy food techniques to organizations through wellness and cooking workshops, teaching skills like how to cook plant-based meals.
- Miriam does outreach programs in schools to help children learn about importance of healthy food.
Experience
Miriam is a certified wellness coach and offers 8-week wellness classes in addition to cooking classes. These classes include focus on food, exercise, sleep, stress, and environmental toxins and are offered in person and online. She has a background in graphic design and photography. She has been with Static Media since 2021 and is currently a recipe developer a and writer for Tasting Table. Miriam has a monthly column in the Arcadia news, a local publication, and has also been a consistent contributor to Brainz Magazine and Plant Based World. She offers hundreds of healthy recipes on her Instagram and has partnerships set up with many brands.
Education
Miriam has a business degree from Arizona State University, is certified as a health coach from the Health Coach Institute and received a certificate in plant-based cooking from Cornell University.
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Stories By Miriam Hahn
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Put your slow cooker to good use with this hearty vegetable curry recipe, which features sweet potatoes, chickpeas, spinach, and peas.
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There's no denying that zoodles dominate the veggie-based pasta realm, but you can easily get creative with this rutabaga noodle and spicy sauce recipe.
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Both light and comforting, vegetarian risi e bisi is a northern Italian rice dish celebrating the arrival of fresh spring peas.
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Made with chickpea flour, potatoes, and split peas, these crispy yet pillowy fritters are vegan, gluten-free, and full of fresh spring flavor.
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Grilled corn and avocado guacamole is a smoky twist on the classic recipe, which adds a depth of flavor to the easy and versatile dip, appetizer, or side dish.
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These barbecue pulled mushroom sliders look and taste a whole lot like classic pulled pork sliders, but they're completely plant-based.
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This vegetarian soup has plenty of warming flavor from charred corn and roasted poblanos. Swap out the cream for soy or coconut milk for a vegan version.
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The spicy heat of this gluten-free bowl with oven-roasted tofu gets cooled down by the avocado and maple dressing. You could also swap the tofu for chickpeas.
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This crispy coconut-crusted tofu bowl also features goodies like edamame, carrot ribbons, mango, and a tangy sauce.
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Your Saturday morning breakfast routine just got a whole lot more exciting thanks to these banana and maple walnut waffles.
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These low(er) carb nachos feature cauliflower as the base instead of tortilla chips, all loaded up with cheese and savory toppings.
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These spicy sriracha tofu spring rolls are loaded with vegetables and make for a great lunch, snack, or dinner option.
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Add a bright, acidic hit to your peppery arugula salad thanks to pink grapefruit - and don't forget to top the whole thing off with a tangy Dijon dressing.
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This lettuce-free salad allows tangy roasted artichoke hearts and creamy cannellini beans to take center stage.
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These egg rolls are loaded with mashed avocado and a hearty black bean mixture, then they're lightly fried to crispy perfection in a pan.
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This recipe is a two-for-one special featuring from-scratch baked falafel and a bright, lemon-tahini dressed salad.
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This recipe proves that you don't need any meat to make a "meatball" - eggplant will work just fine!
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This baked red pepper penne pasta recipe perfectly balances creamy, cheesy flavors with bell pepper-infused marinara sauce for the ultimate comfort meal.
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This plant-based take on gooey chocolate brownies features avocados and just 5 other ingredients for a rich, moist, vegan-friendly treat.
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This lentil soup is finished with a tadka of cumin and mustard seeds, along with curry leaves, ginger, and garlic. A dollop of yogurt adds a cooling touch.
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Get ready for game day with a flavorful twist on chicken wings: Cauliflower is crispy on the outside, tender on the inside and coated in a sticky garlic sauce.
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If your morning schedule doesn't allow much time for breakfast, this banana matcha smoothie with dates, maple syrup, and soy milk will come to the rescue.
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In under 10 minutes and with only 5 ingredients, you can whip up bright, flavorful, and delicious edamame hummus to use as a dip, spread, or sandwich filling.
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These vibrant, veggie-filled ramen jars are perfect for meal-prepping. When it comes time to eat, simply pour hot water into the jar and enjoy.
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Lentils, kale, roasted tomatoes, and a heap of vegetables make this easy, vegan-friendly soup hearty and comforting for any night of the week.
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This breakfast casserole manages to capture plenty of "eggy" and "bacony" goodness, all with vegan, plant-based ingredients.
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Full of bright flavors and colors, chile-lime sweet potato and chickpea tacos are a simple vegan sheet pan dinner that comes together in half an hour.