Nisha Vora | Vegan Recipes(@rainbowplantlife) 인스타그램 상세 프로필 분석: 팔로워 1,106,276, 참여율 3.14%

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!!

My vegan Thanksgiving recipes for @nytcooking are in the paper today 🥹 Plus a short piece I wrote about how I fell in love with Thanksgiving as a teenager, cooking up an enormous feast with my best friend and our families, and how my relationship to the holiday has evolved since going vegan nearly a decade ago. Comment “HOLIDAY” and I’ll send you gift links to all the recipes. Maple Roasted Squash & Chickpeas with Mint-Pistachio Pesto: Utterly festive, surprisingly easy to make. The squash is caramelized, the chickpeas are crisp, the pesto is a blend of creamy, tangy, and spicy. Citrus-Braised Fennel with White Beans: It’s hard to believe this melt-in-your-mouth dish is made with just 7 ingredients and one pan (no oven required). Vegan Herb Bread Pudding with Caramelized Leeks: Milky, crunchy yet soft bread pudding meets sticky-sweet-salty leeks. It is, no exaggeration, one of the best things I’ve ever made. Thank you @emweinstein and @genevieve_ko for letting me make vegetables the stars of the table and allowing me to reflect on my full circle Thanksgiving moment 💜 Photos @ryanliebe, food styling @bwashbu, prop styling @hedgehedge

My latest for @nytcooking (just in time for Thanksgiving): Herb Bread Pudding with Caramelized Leeks! Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. I’ve been making this instead of stuffing for the last several holiday dinners, and truly nobody has missed the traditional stuff. It’s salty and sweet, it’s rich and milky with soft bread pieces interspersed with those crunchy bits we all love 🤤 Bonus: you can assemble the dish the night before, refrigerate, then bake it the next day (see the Tips section in the written recipe). #thanksgivingrecipes #veganthanksgiving

Comment “menu” and I’ll send you my 15 favorite Thanksgiving recipes 🥳 I’ve been making Thanksgiving dinner since I was 16 years old, and this is my 10th vegan Thanksgiving, so if you’re not sure what to cook or how to impress your family without relying on meat & dairy, I’m here to help :) PS: All of these recipes are designed with flavor and comfort in mind, so even your Uncle Billy who swears he doesn’t like vegan food will enjoy these recipes. #thanksgivingrecipes #veganrecipes #veganthanksgiving

The last month or two 🧡 And there’s a new RPL at Home update on the blog! These are my long-form musings on what I’m working on in my personal life, books and shows I’m loving, and fun things happening off screen. Read at the link in bio. Here’s a glimpse: 1 - 2: Mom’s 70th birthday bash! 3 - 8: The best family trip to the Big Island, Hawaii, also for mom’s bday! 9 - 13: Recipe testing faves: Crispy Tofu Shawarma available on NYT Cooking; silky beet dip, spiced lentil soup, tomato confit, and sexiest cabbage — all coming soon-ish. 14. Books on my next to-read list 15-16. Max, who’s never baked anything in his life, baked me the Celebration Cake from Big Vegan Flavor for my birthday 🥰 Thanks for being here 🫶🏽

My latest favorite way to cook tofu & my latest recipe for @nytcooking: Crispy Tofu Shawarma! Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. No (real) shade to tofu cubes—they have their uses. But when you slice tofu super thinly, you maximize its surface area relative to volume, which means it can get crispier easily. And when you coat it with soy sauce and cornstarch before pan-frying, it transforms squidgy tofu into these crispy-chewy slabs that are super savory. Coat the tofu in a shawarma spice blend and you have seriously irresistible tofu that’s perfect for tucking into a rice bowl with lemony tahini sauce, sumac pickled onions, crisp fresh veggies, and mint 🤤 RECIPE NOTES I’m using super-firm tofu here, but if you can’t find it, use extra-firm tofu and press it (instructions are in the written recipe’s Tips section). Don’t have a store-bought shawarma spice blend? The written recipe includes a homemade blend. I like using cherry tomatoes & Persian cucumbers, but feel free to use whatever veg is in season / what you have in your fridge. Leftovers are great nestled it into a lavash wrap or pita (I like layering in a bit of yogurt onto the wrap before adding the tofu and other fixings). Enjoy! #tofurecipes #veganrecipes #veggierecipes  #vegancooking #plantbasedfood #tofu

38 today! Since we always hear about the downsides of aging, I put together a list of things I have very much enjoyed about getting older and moving through my 30s 👉🏽 Thank you for being here 🫶🏽

Minimal effort, maximum flavor—aka my favorite kind of weeknight dinner, and my latest recipe for @nytcooking: crispy beans and juicy tomatoes over tahini yogurt. Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. Here’s why you’ll wanna add this recipe to your dinner rotation: ✅ Minimal chopping + the oven does most of the work for you ✅ Made with simple plant-based ingredients, mostly pantry items ✅ Texture, texture, texture: juicy meets crispy meets creamy! ✅ Easy to customize (e.g., toss some fresh thyme or sage on top of the tomatoes, use chickpeas instead of cannellini beans, add some sumac instead of lemon juice to the yogurt sauce; if you don’t have decent cherry tomatoes, you can try roasting wedges of fennel or winter squash). #easyrecipes #veganrecipes #vegancooking #weeknightdinner #healthyrecipes #plantbasedfood

Max says this is the best sandwich I’ve ever made 🤩 Say hello to BBQ soy curls! (or as he calls them — vegan BBQ pulled pork). Comment “RECIPE” and I’ll DM it your way! Soy curls are a magical ingredient made with one ingredient: non-GMO whole soybeans. Here, they’re soaked in a savory broth, tossed with soy sauce and cornstarch (for crisping), and pan-fried before being coated in my epic sweet-smoky-savory BBQ sauce. RECIPE TIPS and FAQ ▫️ Where can I buy soy curls? ➡️ Soy curls are the genius invention of Butler Foods. They’re US-based so check their website or Amazon. If you live outside of the US, try using TVP or soya chunks. ▫️ Soy curls come dehydrated, so you need to soak them in liquid to rehydrate them. I soak them in Better Than Bouillon plus water for the ultimate savoriness. ▫️Slice the thicker rehydrated soy curl pieces into thin strips. This helps them get even crispier when pan-fried. ▫️Shortcuts: (1) use your fave store-bought BBQ sauce instead of making the homemade version; (2) buy a pre-made coleslaw mix instead of slicing the vegetables yourself. ▫️Other ways to serve: The BBQ soy curls are epic in this sandwich, but they’re also wonderful in grain bowls, salads, and wraps (especially good with ranch dressing!). #veganrecipes #vegancooking #vegetarianrecipes #plantbasedprotein #plantbasedrecipes

The tofu trick I wish I had known when I first went vegan 9 years ago + my next recipe for @nytcooking: Super Savory Grated Tofu! Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. ✅ Quick & easy: no pressing tofu + minimal chopping ✅ Addictively savory with a little spicy kick ✅ Chewy and deceptively meaty ✅ Endlessly versatile! See below for ideas for serving it. ⭐️Ideas for serving Super Savory Grated Tofu ▫️Serve the tofu over rice; round out the meal with your fave green vegetable. I like to steam broccoli and toss it with toasted sesame oil, toasted sesame seeds, and a splash of soy sauce. ▫️Serve with a Chinese smashed cucumber salad (recipe is in the YouTube video for this recipe on my channel, Rainbow Plant Life) ▫️Serve the tofu with noodles and stir-fried snap peas ▫️Spoon the tofu into lettuce wraps with sushi rice and dipping sauce (this recipe is also in the YouTube video) ▫️Bowl style: pair the tofu with sushi rice or rice noodles, fresh mint/Thai basil/cilantro, pickled or fresh cucumbers, edamame, and roasted peanuts. Cover photo 📸: Armando Rafael @armandorafaelphotography for The New York Times. Food Stylist: Simon Andrews @simoncooks #tofurecipes #veganrecipes #veggierecipes #dip #easyrecipes #healthyrecipes #quickrecipe #vegancooking #easyrecipes #plantbasedfood

She requested these for her last meal 😅 If you also want these Crispy Black Bean Tacos in your life (but hopefully not for *your* last meal), comment RECIPE and I’ll DM it over. RECIPE TIPS ▫️Don’t overblend the filling. Use the pulse function instead of continuously blending so your black bean filling still has texture. ▫️For the best taco experience, seek out “ready-to-cook tortillas.” They take just 30 to 60 seconds to cook in a frying pan, and the texture and flavor are SO good. ▫️I serve these with lime-pickled onions and chipotle crema (recipes are in the blog post), but if you want something quicker, serve with sour cream and your fave store-bought salsa. FAQ ▫️I’m allergic to nuts ➡️ Try sunflower seeds - just be sure to roast them first. You may also need to season the filling with more salt or salsa. ▫️ Can I make these ahead of time? ➡️ You can make the black bean filling, as well as the pickled onions and chipotle crema several days in advance and store in the fridge separately. You can even assemble the tacos a day or two ahead of time (wrap them tightly and refrigerate); then bake when ready to eat. The the taco filling also freezes great as long as you defrost it before reheating. #veganrecipes #vegancooking #vegetarianrecipes #vegantacos #plantbasedrecipes