Vegan foodies, rejoice! The day we’ve all been waiting for is finally here—Nisha Vora’s second cookbook, Big Vegan Flavor, is out today, September 3rd, 2024.
Following the success of her first book, The Vegan Instant Pot Cookbook, Nisha is back with a 600-page masterpiece that’s already ranked #1 in Amazon’s New Releases for Vegetable Cooking.
This “vegan flavor bible” is packed with 150 mouthwatering recipes that promise to elevate your plant-based cooking game. And, speaking of recipes, we’re excited to share one of them with you in just a moment!
What I Love About Nisha
If you’ve ever scrolled through the vibrant world of Rainbow Plant Life, you already know that Nisha Vora is she is so easy to love. With over 2 million followers across her blog and social media, Nisha has cultivated a community of home cooks who, like me, have been utterly inspired by her approach to vegan cooking.
I’ll admit it—I bought an Instant Pot solely because of her first cookbook. Since then, I’ve been a dedicated fan, eagerly trying out her recipes and learning more about the wonders of plant-based cuisine.
What sets Nisha apart is her unwavering commitment to flavor. She doesn’t just sprinkle a bit of spice here and there; she dives deep into the essence of what makes food truly delicious.
Thanks to her, I’ve mastered the art of balancing salt, fat, acid, and heat—elements she seamlessly weaves into every dish. Nisha’s recipes are more than just instructions; they’re lessons in creating a burst of flavors and umami in every bite.
But it’s not just about the flavors; it’s about the love and care she pours into every recipe. Nisha has a knack for veganizing iconic dishes, making them accessible and exciting for home cooks like us.
Her journey from a career in law to becoming a beloved vegan chef is as inspiring as it is relatable. She chose a different path, one that resonates with anyone who’s ever taken a leap of faith to pursue their passion.
What Big Vegan Flavor Promises
In Big Vegan Flavor, Nisha shares the secrets she’s discovered in her culinary journey. When she first went vegan, she approached cooking by simple subtraction—replacing meat and dairy with plant-based alternatives. But as she evolved, so did her cooking.
She began to see vegan cuisine as a distinct and unique approach rather than just a compromise. By incorporating “flavor bombs” like pomegranate molasses and tahini, she found new ways to make plant-based staples—beans, lentils, tofu, grains, and vegetables—taste vibrant and exciting.
This book is a culmination of those discoveries, offering you not just recipes, but the tools to make your vegan meals sing with flavor.
Sticky Coconut Tofu: A Sneak Peek Recipe
We’re thrilled to share with you one of Nisha’s standout recipes from the new book: Sticky Coconut Milk–Braised Tofu. According to Nisha, this dish might just make you fall in love with tofu all over again.
Here’s how you can recreate this culinary delight in your own kitchen:
Sticky Coconut Milk–Braised Tofu Recipe
Serves 3 to 4 | GFO, NF
Ingredients:
- 1 (14-ounce/400 g) block extra-firm tofu, drained
- Kosher salt
- 3 tablespoons neutral-flavored oil of choice
Braising Liquid:
- 1 tablespoon coriander seeds
- 1 (13.5-ounce/400 ml) can full-fat coconut milk
- 1/2 cup (140 g) soy sauce or tamari (use tamari for GF)
- 1/4 cup (84 g) agave nectar (or organic brown sugar or cane sugar)
- 2 lemongrass stalks, minced
- 1-inch (2.5 cm) piece fresh ginger, thinly sliced (peel on okay)
- 4 large garlic cloves, smashed
- 1 to 3 Thai chiles (or 1 serrano pepper), stemmed and sliced in half vertically
- 1/4 teaspoon ground white pepper
- 1 (2-inch) cinnamon stick
For Serving:
- Cooked white or brown rice
- Roasted black or white sesame seeds
- 1 handful chopped cilantro or Thai basil (optional)
Instructions:
- Wrap the tofu in a thin dish towel or a few paper towels and press for 10 to 15 minutes.
- Slice the tofu in half vertically, then flip each slab around and slice crosswise into squares about 1/2-inch thick. Arrange the tofu in a single layer on a cutting board. Gently press down on the squares with a towel to release more water. Sprinkle with salt.
- Heat a nonstick skillet over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Carefully add the tofu and cook until golden brown on both sides, about 5 to 7 minutes per side.
- While the tofu cooks, prepare the braising liquid. Roughly crush the coriander seeds and combine all braising ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 7 to 8 minutes.
- Add the fried tofu to the braising liquid and stir to coat. Simmer gently until the tofu is almost wrinkly and the liquid has thickened into a sauce that clings to the tofu, about 35 minutes.
- Serve over rice, garnish with sesame seeds and herbs, and enjoy!
There you have it—an irresistible dish that’s sure to become a staple in your home. And this is just one of the many recipes you’ll find in Big Vegan Flavor. So, what are you waiting for? Grab your copy today and start cooking up a storm!
Credit: Photos and recipe excerpted with permission from Big Vegan Flavor by Nisha Vora. Copyright © 2024 by Nisha Vora.
