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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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.
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This vegan scalloped potatoes recipe transforms the classic dish, with layers of sliced potatoes in a creamy vegan cheese sauce topped with a golden crust.
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Most bruschetta recipes call for toasting the bread in an oven, but this one calls for toasting it in a cast-iron skillet with the residual tomato juices.
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With a nutty crunch and a buttery, cheesy sauce, this simple and elegant hazelnut cream pasta is ready in no time and endlessly customizable.
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With a classic sauce and ingredients like carrot, celery, and blue cheese, chickpeas step in for chicken in this butter lettuce-wrapped riff on Buffalo wings.
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These no-bake dates and oat bars are vegan, gluten-free, naturally sweet, delightfully chewy, and full of protein and fiber; the perfect on-the-go snack.
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This mushroom and veggie japchae features sweet potato glass noodles, mushrooms, and bell peppers, all stir-fried in a sweet-salty sauce.
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Get all the flavors of banana bread without having to turn on your oven or stove. These easy overnight oats make for a no-fuss, filling, and tasty breakfast.
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This fiery sriracha tofu is an easy, plant-based entrée perfect for busy weeknights, and the homemade sauce allows for customization based on spice preference.
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Unsweetened coconut milk and a pinch of nutritional yeast stand in for the creamy, cheesy flavors made famous in Gigi Hadid's viral spicy vodka pasta recipe.
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This plant-based soup features caramelized sweet potatoes, carrots, and umami-rich miso paste all blended up into a silky-smooth puree.
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Packed with chickpeas, vegetables, and spicy harissa, this 30-minute, vegan, and gluten-free stew will warm you from the inside out.
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Easy black bean fajitas are full of flavor and protein, and are vegan, budget-friendly, endlessly adaptable, and on the table in less than half an hour.
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The Korean eggplant dish gaji mari is a simple, clean vegetable roll that highlights the delicious, innate flavors of its of its veggie ingredients.
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This spinach and balsamic cream pasta combines rich and tangy flavors for a simple but delicious dinner option.
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Though pad Thai typically features rice noodles, this recipe switches things up by incorporating spaghetti squash noodles.
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Warm up with this veggie-friendly quinoa chili -- it's completely vegan and absolutely jam-packed with beans and vegetables.
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Fresh, vibrant green goddess sauce is a quick and easy way to brighten up your everyday sandwich.
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This variation on pasta salad uses cheese tortellini as its base, and its customizable vegetable mix-ins offer nutrition alongside the Greek-inspired dressing.
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These make-from-scratch gluten-free garlic and herb crackers offer a crispy, nutty crunch and make for a great pairing with a variety of dips.
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Pickle lovers will love the salty, tangy, and hearty flavors that this dill pickle soup has to offer.
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Even if you don't have a tagine pot in your kitchen, you can still make the dish tagine thanks to this Instant Pot recipe.
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These berry Greek yogurt granola bars are nut-free, though you can easily swap in peanut or almond butter to enhance your on-the-go breakfast bars.