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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Enjoy the sizzle of restaurant-style fajitas right in the comfort of your own home. This recipe makes tofu fajitas, though you could swap in beef or chicken.
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Walnuts take center stage in this veggie-filled stir-fry, which conveniently comes together in one pan in just over 15 minutes.
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A yeast-free flatbread covered with basil pesto and a bright, fresh mix of artichokes and cherry tomatoes makes an easy and delicious vegan meal or appetizer.
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With a simple combination of romaine lettuce, fresh veggies, and homemade dressing, this basic everyday salad is a recipe every home cook should master.
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If plain old sweet potatoes just aren't cutting it anymore, these luxurious and creamy twice-baked sweet potatoes will surely liven up your dinner routine.
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Give your guacamole a vibrant and subtly sweet flair with the addition of pomegranate seeds.
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Round out your dinner routine with this simple but reliable sauteed broccoli recipe.
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Breathe new life into asparagus by blanching the tips and using them in a salad alongside a plethora of other colorful veggies.
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Vegan tofu katsu is simple to make and delicious to eat. Tender tofu takes on flavorful seasonings, and the crispy panko breading provides the perfect crunch.
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A twist on the perennial Middle Eastern favorite, these vegan falafel burgers with a simple tahini sauce are flavorful, satisfying, and easy to make.
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If you like the flavor of eggplant but aren't big on the texture, this blended soup is sure to satisfy.
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Crispy smashed broccoli, flavored with garlic and smoked paprika and topped with Parmesan cheese, crisps in the oven but stays tender and juicy on the inside.
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With cauliflower rice as the base, these veggie-filled bowls make for a hearty plant-based lunch or dinner option.
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These delightfully sweet and chewy chocolate chip cookies not only look and taste good, but they happen to be completely vegan, too.
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Dubu jorim, a Korean braised tofu dish, features a mouthwatering, salty-sweet-spicy sauce, and it all comes together in less than a half hour.
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If you love a good bolognese sauce but could do without the meat, this Instant Pot mushroom bolognese is just the plant-based solution.
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These savory hand pies couldn't be easier to make thanks to the clever usage of puff pastry.
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Warm up this winter with this Instant Pot miso red lentil soup recipe.
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The teriyaki sauce in this stir fry is a classic sweet and savory Japanese sauce that coats the tofu and vegetables to deliver delicious flavor in every bite.
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If you love the flavor of egg salad but don't like the eggs themselves, then this vegan tofu "egg" salad is the perfect plant-based solution.
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With a creamy, milk base and the umami kick of mushrooms, this traditional Hungarian soup blends a tongue-coating richness with the signature spice of paprika.
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With fragrant spices like cardamom and star anise, this mushroom and bok choy pho is just as flavorful as the meaty kind and comes together much faster.
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Warning: You'll want to put this smoky, nutty, slightly tangy dip on everything.
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Sloppy Joes are easy to make, delicious, and fun to eat. Instant Pot vegan lentil sloppy Joes are a flavorful twist on the classic that everyone will love.
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Full of veggies and almost impossibly easy to make, this vegan and gluten-free Mediterranean sheet pan tofu is apt to become your new go-to weeknight meal.
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This lentil fattoush salad with mint dressing is a fresh and vibrant twist on the Middle Eastern salad. The addition of lentils makes this a satisfying meal.
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This shredded tofu tacos recipe uses grated tofu in a savory, spicy sauce as a flavorful taco filling. Add your favorite toppings for a satisfying vegan meal.