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Jan 8, 2025 | 
today.com | Nisha Vora
RecipesChef notesMost people don't think of lentils as being "indulgent," but cooking them this way — with sautéed onions and in a modest amount of vegetable broth instead of simply in a large pot of water, plus creamifying them with a tahini sauce — truly makes them taste like comfort food. And the crispy pan-fried garlic on top adds the perfect contrasting crunch.
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Jan 8, 2025 | 
today.com | Nisha Vora
Chef notesI am a chocolate fiend and eat it in some form every day, so I love finding ways to make chocolate desserts that are a bit more nourishing. Here, a surprising combo of protein-rich silken tofu, antioxidant-rich dark chocolate and medjool dates blend together into a super creamy, lush and surprisingly decadent chocolate mousse (and the blender does most of the work for you!).
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Jan 7, 2025 | 
mumsatthetable.com | Nisha Vora
With a custardy filling redolent of chai spices, a slightly nutty crust and lots of mango, this sweet-tangy vegan custard tart is perhaps my favourite summer dessert. Raw cashews and coconut cream make for a luxurious filling, while citrus brightens it up and spices add cosy warmth. Mango is layered at two stages, offering a juicy burst of sweetness in each morsel. Make this for special occasions or for any summer get-together where you want to be the most beloved person in the room.
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Jan 1, 2025 | 
thewest.com.au | Nisha Vora
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Dec 13, 2024 | 
impactmagazine.ca | Nisha Vora
Made with just six main ingredients, these fudgy, vegan chocolate beetroot truffles are wholesome yet taste indulgent. They are also gluten-free, oil-free, soy-free and nut free! The addition of beets gives it a rich, red-purple hue. Prep Time – 30 minutesCook Time – 2 hours, 30 minutesTotal Time – 3 hours Serves 15 peopleINGREDIENTS• 1 small beet (4 1/2 – 5 oz., or 125-140 g), cooked and then peeled• 12 Medjool dates (about 6 oz., or 170 g), pitted• 1 tsp. vanilla extract• 1/2 tsp.
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Dec 11, 2024 | 
glutenfreefoodie.com.au | Nisha Vora
Thinly shaved carrot ribbons and handfuls of fresh herbs make this an elegant salad you’ll want to serve at dinner parties. The avocado is a creamy contrast to the crisp carrots, a whole lemon and sumac-pickled shallots add a refreshing tartness, and a jalapeño brings a kick you don’t often get in salads. For a heartier salad, add French green lentils, chickpeas or white beans, double the avocado. or toss in some toasted almonds.
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Nov 20, 2024 | 
headtopics.com | Nisha Vora
📆 11/20/2024 8:20 AM📰 LAist⏱ Reading Time:72 sec. here12 min. at publisher📊 Quality Score:News: 63%Publisher: 51% Adams Wine Club News Africali My Jikoni Cookbook,Alta Baja Market Wine Club,Big Vegan Flavor By Nisha VoraGab Chabrán is a lifelong resident of Southern California. He grew up in Whittier, where he attended Whittier College. He began his journalism career writing for the local music rag L.A. Record where he wrote album and live music reviews.
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Nov 3, 2024 | 
plantbasednews.org | Nisha Vora
Jammy plantains and black beans in charred poblano sauce is a standout recipe from Big Vegan Flavor by Nisha Vora. This unique taco filling brings sweet, spicy, and savory elements together. Plantains are key here. They are popular in Latin, African, and Caribbean cuisines and are rich in fiber and essential vitamins, making them a great addition to vegan dishes.
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Oct 30, 2024 | 
plantbasednews.org | Nisha Vora
Nisha Vora’s chai-spiced custard tart with mango is a plant-based dessert that’s perfect for gatherings. It comes from her new vegan cookbook Big Vegan Flavor. The crust combines oat and almond flour, adding a slightly nutty base, while a homemade chai spice blend gives it a cozy warmth. Vegan butter and maple syrup bind everything together, creating a golden, firm shell.
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Oct 25, 2024 | 
plantbasednews.org | Nisha Vora
Nisha Vora’s “adult grilled cheese” with chili crisp from her cookbook Big Vegan Flavor reinvents the classic with a sophisticated twist. It combines fermented cashew cheese and chili crisp, offering rich umami and spicy flavors. Read more: 10 Easy Vegan Sandwiches For A Quick LunchThe use of shredded vegan cheese ensures a melty, gooey interior, while sourdough bread provides a crisp and hearty base.
