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 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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Switch up your salad routine with this Tuscan kale and cranberry salad recipe.
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This apple dip recipe is great to serve while the kids are trick or treating, or when they have friends come over for some Halloween fun for a festive snack.
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This roasted eggplant and lentil salad is so hearty that it could work as both a side dish and main course.
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Upgrade your morning toast or English muffin with this cranberry chia jam recipe.
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This Brussels sprouts fettuccine recipe features buttery noodles combined with earthy, shaved Brussels and a pop of lemon for an easy and delicious pasta dish.
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This roasted tomato and chipotle cream pasta recipe will liven up your pasta nights, and best of all, you can pair the sauce with any type of noodle.
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This Sri Lankan-inspired green apple curry features a coconut milk base and spices such as coriander, cloves, and cardamom.
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If you're a fan of meatballs but aren't too keen on the meat part, then perhaps these chickpea-based "meatballs" with mushroom gravy will do the trick.
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Bibim guksu comes together in 15 minutes making it a great quick lunch or dinner. You can even mix up the vegetables based on what you already have on hand.
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This chickpea pot pie recipe features a buttery crust and creamy, hearty, vegetarian filling that is satisfying and gives you that warm and cozy feeling.
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These portobello mushroom gyros with freshly made tzatziki give you a mouthwatering vegetarian meal in under 30 minutes.
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Enjoy the nutty, buttery taste of chestnuts in this rich and comforting soup. No roasting over an open fire required.
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This recipe for the viral Korean cucumber salad incorporates sweet, spicy, salty, and umami elements while offering a spicy kick from gochugaru.
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These sweet crepes are completely vegan and are sure to round out your Saturday morning brunch spread.
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In this easy recipe, you get that same flavor as salt and vinegar chips, but in grilled potato wedge form.
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This spicy garlic Szechuan noodle recipe uses a homemade garlic chile oil and is inspired by Szechuan cuisine, which comes from the Sichuan Province of China.
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If you're looking to satisfy your craving for Southern comfort food while sticking to vegan ingredients, this is the recipe for you.
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This recipe for a DIY classic pumpkin spice latte combines traditional fall flavors allowing you to whip up your own version any time you want.
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This rajma recipe is full of delicious flavor and is jam-packed with protein, fiber, vitamins, and minerals, while the Instant Pot adds a world of convenience.
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Fans of Tuscan panzanella will be glad to eat this bread salad in the fall, thanks to a blend of seasonal roasted vegetables.
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Love peanut butter so much you could drink it? Then try this warm and cozy Mexican beverage called atole.
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This vegan portobello jerky has all of the chewy, savory goodness of regular jerky, but is made with plant-based ingredients.
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This incredibly satisfying sun-dried tomato pesto pasta has the freshness of basil combined with the sweet and tangy flavor of sun-dried tomatoes
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This limey black bean couscous salad pairs with a tangy dressing to and comes together in under 15 minutes.
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The fresh flavor in this soup is like no other and the addition of raw cashews give it a creaminess that adds to the zesty and savory flavor.
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This vegetarian pasta e fagioli is delicious, budget-friendly, and simple to prepare. It might just become one of your favorite go-to soups!
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This quiche is vegan from crust to filling - but don't worry, it's still plenty custardy.