Nisha Vora | Vegan Recipes(@rainbowplantlife) 인스타그램 상세 프로필 분석: 팔로워 1,141,214, 참여율 2.9%

Well that took an unexpected turn 😅 My cookbook Big Vegan Flavor is available wherever books are sold 🥳

After many years, Big Vegan Flavor is finally here!!! This week has been filled with so much joy thanks to all of your beautiful messages, emails, and comments. Thank you for your excitement for big flavor vegan cooking, thank you for supporting my cookbook, thank you for being here 🥹 If you haven’t already ordered, visit your local bookshop and pick up a copy 🤗 Biggest hugs to you all!!

Chickpea salad sandwich - the quick yet delicious lunch upgrade you deserve. Comment “RECIPE” and I’ll DM it over. ✅ Ready in 20 minutes ✅ Makes a big batch and stays good in the fridge for 5-6 days ✅ Easy to customize (see tips below) How to customize 🌶️ Add some heat by adding 1/2 of a jalapeño or serrano along with the onions/celery. Or, stir a bit of Calabrian chili paste into the mayo. 🥒 Fold in diced red bell pepper or Persian cucumbers for extra veggies. 🫒 Smash some green olives into the filling. 🥕Top your sandwich with sauerkraut, pickled onions, or pickled carrots. 🥑 Serve as an open-faced sandwich and top with sprouts and sliced avocado 🧄 For instant garlic bread vibes, rub a halved garlic clove across toasted bread while still warm, then add a bit of vegan butter or olive oil, followed by the chickpea salad. Enjoy! #veganrecipes #healthyrecipes #easyrecipes #easylunch #lunchideas

Whipped Tofu Ricotta, the versatile high-protein spread I meal prep on the regular. Recipe for @nytcooking. This is a slightly more detailed tutorial than I normally share here. If you'd like to see more of this style, let me know ⬇️ Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. ✅ Takes 5-10 minutes to make ✅ Creamy, savory, and slightly cheesy ✅ Made with simple plant-based ingredients ✅ Stays good for 5-7 days and is endlessly versatile ✅ I’ve been making a variation of this for 10 years and still haven’t gotten bored Some fave ways to use it: ▫️Spread on toast and top with anything you like. Think lightly dressed salad greens & pickled onions; sliced tomatoes with balsamic vinegar or pesto; grilled eggplant or zucchini; a shaved carrot salad, etc. ▫️Schmear onto a plate and top with roasted vegetables. Scoop up with pita. ▫️Use like dairy-based ricotta in stuffed pastas like lasagna and jumbo shells ▫️Use with homemade pizzas and flatbreads #veganrecipes #healthyrecipes #tofurecipes #easyrecipes #vegancooking

What I make when I don’t really feel like cooking (but still want to eat well)! Sheet Pan Roasted Cauliflower, Chickpeas, and Dates—my latest recipe for @nytcooking. Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free 🥳 Sheet Pan Dinner Formula ⬇️ 1️⃣ Pick a protein and a vegetable you can roast together at the same temp, ideally for the same amount of time for ease. Here, cauliflower and chickpeas are roasted at 425ºF / 220ºC for ~30 minutes with great results. 2️⃣ If you want to use 2 vegetables, make sure they have similar textures & water content. Cauliflower + broccoli ✅ Cauliflower + zucchini 🚫 3️⃣ Alliums make a great complementary vegetable: smashed garlic cloves as in this recipe, or onion wedges, sliced leeks, etc. 4️⃣ If cooking for 3-4 people, use two sheet pans: one for the protein, one for the vegetable. That way, each piece of food comes into contact with the pan. If you crowd the pan = steamed & less flavorful. If cooking for 1-2, you can halve the recipe and use one pan: put the veg on one half of the pan, protein on the other half. If roasting 2 pans, consider swapping the rack locations halfway through for even cooking/browning. 5️⃣ While everything roasts, make your sauce. This is the flavor powerhouse to bring the meal together. For easy cleanup, pick a sauce that can be made in a bowl / doesn’t require a food processor, blender, etc. 6️⃣ Don’t forget to layer something fun into the recipe! This can be a flavor booster (e.g., preserved lemons), a crunchy element (e.g., toasted panko), a spicy flair (fresh chiles or chili crisp), or anything that gives it pizzazz (e.g., the charred dates in this recipe). ⭐️ Save this post so you have the formula handy for dinnertime! Cover photo: Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne #easyrecipes #veganrecipes #vegancooking #weeknightdinner #healthyrecipes

Celebrating 16 years together 💖 We met when we were in our early 20s, still figuring out who we were, what we wanted in life, and our role in the world. What a privilege it has been to grow together, to shape one another, and to support each other every step of the way. I am so grateful each day that we continue to choose each other and build a true partnership together.

Comment “recipes” and I’ll send you gift links to all 15 recipes on @nytcooking. I love making vegetables and plant-based staples like tofu shine so bright that everyone will come back for seconds. I so appreciate each and every one of you who makes my recipes. You truly make my job the best 🥹 📸 Photo credits Slide 1, 5, 6, 13, 15: Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth. Slides 2, 3, 12, 14: Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Side 4: Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne. Slides 9, 10, 11, 16: Armando Rafael for The New York Times. Food Stylist: Simon Andrews. #veganrecipes #vegancooking #vegandinner #vegandinnerideas #plantbased

SERIOUSLY EGGY TOFU SCRAMBLE! Guaranteed to satisfy your egg cravings—it’s rich, creamy, and even tastes like eggs! 💫 Comment “scramble” and I’ll send you the recipe! Or visit my website rainbowplantlife dot com. This has been one of the most popular recipes on my site for many years with nearly 1,000 5-star reviews, and for good reason: ✅ seriously delicious ✅ a truly satisfying alternative to eggs ✅ packed with protein (15g protein per serve, more than the protein in 2 eggs), ✅ easy to customize. We meal prep it pretty much every week and never get tired of it. Here are some ways to serve it to add variety ⤵️ ▫️Add some veg: After adding the sauce, fold in a few handfuls of baby spinach or kale and cook until wilted. Or, saute some mushrooms or bell peppers separately, then fold into the scramble. ▫️Balanced plate: Serve with roasted sweet potatoes and a simple tomato-avocado salad drizzled with balsamic vinegar, flaky salt, and black pepper. Or, serve on top of grains, drizzle with a condiment like pesto or chili crisp, and top with broccoli sprouts or micro greens. ▫️Toast upgrade: Serve scramble on top of avocado toast (I folded in hemp seeds here for extra protein) and top with micro greens and sauerkraut. ▫️Roll it up: Use in a breakfast burrito with vegan queso (google “RPL queso”), salsa, avocado, and optionally, roasted potatoes. ▫️Personal favorite: Serve with white rice and drizzle on @brooklyndelhi tomato achaar and add some sauerkraut #vegancooking #veganrecipes #tofu #quickbreakfast #veganbreakfast

Australia trip! Beautiful landscapes, delicious and thoughtful food, delightfully friendly people, and loads of cute animals 🥰 1 - 6: Exploring the pristine beaches of Kangaroo Island. We were often the only people on the entire beach! 7 - 10: We woke up to kangaroos and wallabies outside our Airbnb every morning, visited the sea lions and seals, and admired the dolphins and koala bears 🫶🏽 If you love the outdoors and animals (without crowds), Kangaroo Island is a great destination for a few days. 11: Max‘s grandpa and grandma, two of my favorite people on the planet and the reason we visit Australia often(ish) ❤️ 12: The sound of birds in the Adelaide hills hits different 😅 13-17: Some of my favorite meals and restaurants: vegan lamb yiro @staazi_and_co; fried dumplings @parwana.kitchen; everything on the menu at @ballards915highst; also everything on the menu at @smithanddaughters; lunch on the dreamy patio @patsys_melbourne. 18-19: ended our trip in Sydney and got to catch up with @pickuplimes and hike around Bondi Beach 🥳

My favorite way to cook cabbage and my latest recipe for @nytcooking: Charred Cabbage in Spiced Tomatoes with Tahini. Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. RECIPE NOTES ▫️To make this a main meal, add the optional can of chickpeas and season them with olive oil and salt (since canned chickpeas don’t have much flavor). Serve with pita or your favorite grain. ▫️You can make the tahini sauce several days in advance; it’ll stay good in the fridge for a week. Feel free to double the sauce and use leftovers with roasted veg, grain bowls, shawarma, falafel, and more. ▫️For the purest tomato flavor, use canned whole peeled tomatoes and crush them by hand (instead of buying pre-diced or pre-crushed tomatoes). Enjoy! #cabbage #healthyrecipes #veganrecipes #vegancooking #plantbasedfood

The last few weeks have been a wave of emotions. Like millions of Americans, I am angry, outraged, and deeply sad about what is happening in this country. But I am not without hope. I won’t let them take hope away from us. *typo in last slide: it should say rest in power, not powder

You can thank my mom for this Chickpea Spinach Masala with Tadka, my latest recipe for @nytcooking 🫶🏽 Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. RECIPE NOTES ▫️When making a tadka, use your smallest saucepan or frying pan (or you can buy a tempering pan at South Asian grocers or online) and swirl the pan very frequently to prevent the spices from burning. ▫️You can buy fresh curry leaves at South Asian grocers (they are so delicious and worth seeking out). But if you don’t have access to them, you can skip (or use double the amount of dried curry leaves). Stand back when adding fresh curry leaves to hot oil and have a lid handy, as they’ll sputter up. ▫️This is a rich, luxurious dish. For a lighter option, use oat milk instead of canned coconut milk or “lite” coconut milk. And feel free to add more spinach for a nutrition boost. Enjoy! Cover photo 📸: Julia Gartland for The New York Times. Food Stylist: Barrett Washburne @bwashbu #chickpeas #veganrecipes #vegancooking #plantbasedfood #vegandinner