Actually, I only cook at the weekends with all your pro tips. People at my work don't believe me that I don't cook on the week days, they wait for me to open my lunch box everytime I heat up my lunch at work
Oooh I’m going to try this method! Could you also make a video on tips to cook faster? IDK why it usually takes me twice as long as the recipe says it will. And maybe a video on how to enjoy the process of cooking more?
I have a tip for ya! Get out all the ingredients you need before you start cooking. You can also get an electric chopper for anything finely chopped. Fine tuning knife skills or an electric mixer will help a lot with cutting down on time.
You’re not alone my friend… I’m an organized and experienced cook and yet it takes me twice as long to make any recipe than the recipes states. I find it a bit laughable when, for example, a recipe says it will take 15 minutes to make and I actually know that it will take me at least 15 minutes to organize the ingredients and cooking tools, pots, etc. Great point you’ve made here. Ⓜ️ary🇨🇦
I have a theory that those who make recipes will underestimate how long their recipe takes so people are more likely to try their recipes.... Unrelated but I think people also lie about the amount of oil they use - "use 1/2 tsp of oil to fry 4 cups of chopped veggies", yeah, right. They just want to say their recipe is low-fat.
I could seriously eat tzatziki by itself with a spoon! It was one of my pregnancy cravings, and I am still in love with it! Yum! Thank you for sharing a vegan recipe!❤
I have yet to make the beet hummus, it’s super popular on social media these days. It does look pretty, but regular hummus is flavor perfection, so I’m reluctant to mess with it. 🙂All of these look so amazing and it’s a great concept. Sauces really do up the game and having them on hand is a good call. Thanks for sharing!
We are just in the process of cleaning out our winter root cellar and using up last year’s root veggies from the garden. We got beets, Sistah! This beet hummus looks amazing. Thanks for sharing all these valuable tips and fabulous recipes for dips, spreads, and sauces. Defo gonna bookmark this video and will be coming back to it for sure. Thanks!! Ⓜary🇨🇦🌿
I love sauce videos and ideas of how to use them, thanks! When I was in Spain I noticed how soft and delicious the jarred chickpeas were, so when I came back to the UK I tried some from a Portuguese store and they were also soft and far more tasty that the local tinned chickpeas, perhaps in Mediterranean countries they cook them more and serve them softer as standard. I mention this because with soft chickpeas you can skip the additional boiling step and still get a beautiful hummus, for those that have access to Mediterranean stores.
Yes, I love Italian canned chickpeas because they’re really soft, and I hate the partially cooked Turkish chickpeas that seem to be 95% of the ones available in the shops in my country
Roasted beets freeze well. I d peel mine, cut in chunks, toss with only a little olive oil but lots of fresh rosemary, - roast until wrinkled. It is important not to use a lot of oil as the beets do not absorb the oil so you can end up with very greasy beets.
I'm not a vegan (not even a vegetarian😂), but I have tried quite a few of your recipes and love them. Your chickpea curry is a favourite with my friends. I will definitely try the beet hummus! A tip for the pesto; if you put it in sterilized jars and seal it with olive oil it will keep for ages. This way I make a year's supply of wild garlic pesto without any problems.
@@vivienbrauer6081 In boiling water. Yes, you can put the pesto into the hot jars. But the most important thing is the olive oil on top. Store the jars in a cool, dark place and once opened keep the pesto in the fridge. Enjoy!
I am just a random guy out of your million subs, but I just wanted to say that your videos are great, I love your presentation and your subtle jokes. Keep it up and thanks for everything :)
You must know I am batch cooking tomorrow! Going to try these for my lunches this week. And roasting beets is an absolute game changer, I urge my fellow viewers to try it
Thank you for always having such simple yummy ideas! I'm always short of ideas and you definitely have helped me simplify meals. Side note: to clean those chickpea skins quickly, put them in a large bowl of water, rub with your hands, and all the skins float to the surface. Skim them off, and drain.
I make pesto using fresh kale and eliminate the oil by adding Tamari/lemon juice besides tahini to the mix. For the herb touch I use dried Basil and it works! Then I freeze it in ice cube trays, pop into baggies and enjoy one or two at a time with pasta, etc. I'm oil free so I don't use oil in almost anything because not healthy and there's alternative ways to get the same texture and taste. Love your show because of the variety of recipes you fix. Thanks for being out there and don't change because you're charming, funny and informative all at the same time!
Made your salted chocolate cream tart for the first time for my non vegan friends this weekend. It was amazing and my friends were impressed! Your recipes are always a hit, thank you! These sauces look good and I’m excited to try several of them!
Great sauces, thanks. Re beets, use a peeler to remove beet skins, and trim before putting in oven. Yes, on gloves. No need for oil if adding cover to dish to roast.
Finally made the beet hummous! I added Cayenne, substituted nutritional yeast + sunflower seeds for the tahini for a sesame seed allergy. Turned out so good! And so cute for our galentines day
Your recipes have really been a game-changer for me!! This is probably your most helpful video yet as I am focusing on eating easier, quick meals. I have Pinned it for weekly reference. I already made the beet hummus and it is so delicious. I am so looking forward to making the tzatziki next week.
Hello new to channel. Just getting started to learn about vegan cooking. We are in our 60's. Working on eating meatless. For physical and mental health. I have enjoyed your cooking and instructions. Thank you for sharing your talent with us.
Your queso recipe is my absolute favorite! I find it’s good on almost anything! Sometimes I’ll add BBQ sauce to it and it makes a great dressing on a southwest style salad 🤤
Your queso is something I make very often. It's so versatile and delicious! My favorite way to enjoy it is in your chickpea quesadilla. Also love it in a breakfast tofu burrito or in sandwiches. I will def be trying your tzatziki and pesto soon. Thank you for another awesome video, Nisha! 🙂
Good Sunday morning Rainbow Plant Life. Excellent video. I'm glad to see you're doing well - fit and fantastic. . Everything looks absolutely delicious. Thanks for sharing your simple hack for easier plant based meals. I'm happy to report that thanks to your recommendations for healthy eating, I'm on my way to meeting my weight loss goals for 2023!! 😊😊👍👍
I'm eating the beet hummus with some crackers right now, and it's so pretty! I just keep staring at it every time I'm about to take a bite. I also tried it with a grain bowl, and it was delicious.
I'm impressed out of my wits. No wonder I liked and subscribed. So healthy and pretty and practical - and the sauces are great too. Kidding. I really needed these for health , convenience, color and flavor. I'm going to try many variations now i have something to start with . 😋😍🙂
by far the hardest part of fasting is the boredom. If you've never done a multiday fast, you have no idea the enormous amount of your daily time is spent thinking about, preparing, or eating food. Depending on your lifestyle, it can be really hard to fill all that extra free time. If you want a fast to be easy, start it when you are very busy
Pesto is : 2 big bunchs of basil (1 large salad bowl) , 1 full gallic head, 1 tbs pine nuts, 6 tbs of olive oil. Keep in sealed jar, add olive ail above to keep out of air, in the fridge for weeks. Add olive oil above after each serving. Add 1 tbs of this pesto to your dish for intense flavors.
Just curious why you used the blender to make the hummous? My family is Arabic and we always use the FP for hummous so you don’t have to keep scraping and it’s easier to get it out. If you don’t have one of course a blender is fine! Just a tip 🙂 obsessed with all of your recipes. Love how do-able these are. Def will be making some of these for my mom who prefers plant-based in the coming weeks ❤ 🌱
Nisha --I so appreciate your commitment to veganism. As an environmental professional, I regularly get to read about the horrors of industrial factory farming. However, I would only make one suggestion; it takes a lot of work to be fully vegan. If we are to truly cut our meat production and treat animals humanely, perhaps we (as humans) practice ethical vegetarianism where we can still partake in animal products like milk and eggs (as long as they are ethically sourced) to reduce the consumption of meat? As a practicing Hindu, I knew many Jains who practiced ethical vegetarianism. My concern with veganism is that it may be difficult to convert many people to this practice, particularly in this country where the agro-industrial complex controls meat production. However, I always appreciate channels that put a spotlight on the ethical problems with meat production and consumption, and I know that is the basis of your veganism. So thank you for that
@@atCatLeigh I am not sure what you mean. Being humane and being an environmental professional are two different things; there is no correlation or causality between those characteristics. Many environmental professionals work with data and may or may not eat meat. Being humane is something else if you read about the Jain's philosophy toward animals as an example. My broader point is that industrial factory farming is both bad for the environment and is inhumane.
Dear Nisha, I am Italian and would like to leave a comment on your Pesto 😊. The one you’re trying to make is the vegan version of “Pesto alla Genovese” (from Genova) which has pine nuts (compulsory). Nowadays - unfortunately - you find many so called “Pesto alla Genovese” but with cashew nuts or other nuts. So, your version is perfect for vegans. (I personally use almonds, which are not as expensive…). Pesto means “smashed” since in the old days it was made in a pestle & mortar which, apparently, helps prevent the basil leaves from turning black with oxidation. Therefore, a “pesto” can be made in many different ways, for instance by changing the greens (basil, cilantro, spinach, kale etc.), by changing the nuts (walnuts, cashews, almonds etc.) and by adding other ingredients like tomatoes, peppers etc. In fact, in Italy we have other kind of pesto such as “Pesto alla Trapanese” [(from Trapani, Sicily) basil, cherry tomatoes, almonds, pecorino cheese, garlic] and “Pesto alla Calabrese” [from Calabria (bell peppers, cherry tomatoes, red onions, ricotta cheese, pecorino cheese, basilic)]. But you probably already know about these… Thank you for your fab work: very inspirational!
These all look so good! I like to put vegan nacho cheese sauce on my basic beans and greens, and I think your queso would be great with beans and greens made with black beans, Yum!
Some of your videos make me wish I could connect a USB with all your recipes to my brain, this is one of them
Actually, I only cook at the weekends with all your pro tips. People at my work don't believe me that I don't cook on the week days, they wait for me to open my lunch box everytime I heat up my lunch at work
Wow can u share which videos helped u
and she has a ton more recipes you can find in her channel
This comment section is about to get Saucey 😎
oh yeah!! let those juices flow 😁😆
You talking about the 🥒?
Hey man keep at it 💪
I so agree! All four are brilliant!
Ah, the master of puns is here! 😎
Oooh I’m going to try this method! Could you also make a video on tips to cook faster? IDK why it usually takes me twice as long as the recipe says it will. And maybe a video on how to enjoy the process of cooking more?
I have some thoughts on this. If anyone else would like a video related to these topics, let me know!
I have a tip for ya! Get out all the ingredients you need before you start cooking. You can also get an electric chopper for anything finely chopped. Fine tuning knife skills or an electric mixer will help a lot with cutting down on time.
You’re not alone my friend… I’m an organized and experienced cook and yet it takes me twice as long to make any recipe than the recipes states. I find it a bit laughable when, for example, a recipe says it will take 15 minutes to make and I actually know that it will take me at least 15 minutes to organize the ingredients and cooking tools, pots, etc. Great point you’ve made here. Ⓜ️ary🇨🇦
Thank you!!
I have a theory that those who make recipes will underestimate how long their recipe takes so people are more likely to try their recipes.... Unrelated but I think people also lie about the amount of oil they use - "use 1/2 tsp of oil to fry 4 cups of chopped veggies", yeah, right. They just want to say their recipe is low-fat.
Making sauces from scratch is a game changer!! Love this video
I could seriously eat tzatziki by itself with a spoon! It was one of my pregnancy cravings, and I am still in love with it! Yum! Thank you for sharing a vegan recipe!❤
Easy plant based is truly about the sauces! Thank for these delicious recipes. 💗
this is one of the most visually pleasing food videos i've seen on yt ever
That’s so nice to hear ☺️
I have yet to make the beet hummus, it’s super popular on social media these days. It does look pretty, but regular hummus is flavor perfection, so I’m reluctant to mess with it. 🙂All of these look so amazing and it’s a great concept. Sauces really do up the game and having them on hand is a good call. Thanks for sharing!
We are just in the process of cleaning out our winter root cellar and using up last year’s root veggies from the garden. We got beets, Sistah! This beet hummus looks amazing. Thanks for sharing all these valuable tips and fabulous recipes for dips, spreads, and sauces. Defo gonna bookmark this video and will be coming back to it for sure. Thanks!! Ⓜary🇨🇦🌿
How lucky are you! Homegrown beet hummus! I’m glad you’re enjoying the tips, Mary!
I love sauce videos and ideas of how to use them, thanks! When I was in Spain I noticed how soft and delicious the jarred chickpeas were, so when I came back to the UK I tried some from a Portuguese store and they were also soft and far more tasty that the local tinned chickpeas, perhaps in Mediterranean countries they cook them more and serve them softer as standard. I mention this because with soft chickpeas you can skip the additional boiling step and still get a beautiful hummus, for those that have access to Mediterranean stores.
Oh that’s so interesting to hear! I’ll be on the lookout for that option here.
Yes, I love Italian canned chickpeas because they’re really soft, and I hate the partially cooked Turkish chickpeas that seem to be 95% of the ones available in the shops in my country
Roasted beets freeze well. I d peel mine, cut in chunks, toss with only a little olive oil but lots of fresh rosemary, - roast until wrinkled. It is important not to use a lot of oil as the beets do not absorb the oil so you can end up with very greasy beets.
It’s so true that a good sauce can elevate your food! These are great! Thank you!💚💚
Love everything about this video. Thanks for the consistently great content.
Thanks for being here! ☺️
So much effort put into one video!
I'm sure this will help a lot of people.
I really love your way of cooking. Patiently waiting for your second cookbook 😌
Love from Hamburg, Germany
I'm not a vegan (not even a vegetarian😂), but I have tried quite a few of your recipes and love them. Your chickpea curry is a favourite with my friends. I will definitely try the beet hummus!
A tip for the pesto; if you put it in sterilized jars and seal it with olive oil it will keep for ages. This way I make a year's supply of wild garlic pesto without any problems.
Thanks for the tip! How do you sterilize the jar?
@@vivienbrauer6081 In boiling water. Yes, you can put the pesto into the hot jars. But the most important thing is the olive oil on top. Store the jars in a cool, dark place and once opened keep the pesto in the fridge. Enjoy!
@@kiwichick8857 Thank you! Appreciated!
Thanks for this 💚
Tip on the beets, you can steam them in Instant pot too in about 10 minutes, I make a batch for the week in one go (and sweet potatoes!)
I am just a random guy out of your million subs, but I just wanted to say that your videos are great, I love your presentation and your subtle jokes. Keep it up and thanks for everything :)
I appreciate it!! Thank you for taking the time to stop by and let me know :)
I can't believe this one doesn"t have more views, it's such a great video! Easily one of your best. Thank you so much
I appreciate all these recipes and the work you put into this video! I’m not even a beet fan but that hummus looks fantastic!
You must know I am batch cooking tomorrow! Going to try these for my lunches this week.
And roasting beets is an absolute game changer, I urge my fellow viewers to try it
Ok, this is genius! Toasted quinoa is going to be a game-changer -- on top of baked mac n cheez, breading for tofu...the possibilities are endless😋
Thank you for always having such simple yummy ideas! I'm always short of ideas and you definitely have helped me simplify meals. Side note: to clean those chickpea skins quickly, put them in a large bowl of water, rub with your hands, and all the skins float to the surface. Skim them off, and drain.
That's a great technique!
I make pesto using fresh kale and eliminate the oil by adding Tamari/lemon juice besides tahini to the mix. For the herb touch I use dried Basil and it works! Then I freeze it in ice cube trays, pop into baggies and enjoy one or two at a time with pasta, etc. I'm oil free so I don't use oil in almost anything because not healthy and there's alternative ways to get the same texture and taste. Love your show because of the variety of recipes you fix. Thanks for being out there and don't change because you're charming, funny and informative all at the same time!
Made your salted chocolate cream tart for the first time for my non vegan friends this weekend. It was amazing and my friends were impressed! Your recipes are always a hit, thank you! These sauces look good and I’m excited to try several of them!
Hi Sandra! I love that desert 😋 So glad everyone enjoyed it too and that you’re loving my recipes!
Thanks!
Great sauces, thanks. Re beets, use a peeler to remove beet skins, and trim before putting in oven. Yes, on gloves. No need for oil if adding cover to dish to roast.
Finally made the beet hummous! I added Cayenne, substituted nutritional yeast + sunflower seeds for the tahini for a sesame seed allergy. Turned out so good! And so cute for our galentines day
Wow, so many good ideas in this video. Will have to watch it numerous times.
Great concept with the sauces! I would love to see a part 2 with pasta and Buddha bowl sauces 😊
Would love more recipes without oil please!
Thanks for the tip about boiling chickpeas before blending!
Your cooking is next level...
try blanching the basil, this helps the pesto stay green and fresh longer :) great content Nisha as always
Thanks Tina! Love that tip!
Your recipes have really been a game-changer for me!! This is probably your most helpful video yet as I am focusing on eating easier, quick meals. I have Pinned it for weekly reference. I already made the beet hummus and it is so delicious. I am so looking forward to making the tzatziki next week.
that vegan queso is sublime :D thankyou
Love your video's, your vibe and most important your help to life an easy and delicious plant based life🙏 I love the way you build up the bowls
Omg yes thank you!! I really want to learn some sauces to spice up my meals! This is perfect!!
Wow!! Those beets dyed your gloves so perfectly and evenly 😄
Bruh this girl's a genius
Love all these ideas. Thank you.
Hello new to channel. Just getting started to learn about vegan cooking. We are in our 60's. Working on eating meatless. For physical and mental health. I have enjoyed your cooking and instructions. Thank you for sharing your talent with us.
Your queso recipe is my absolute favorite! I find it’s good on almost anything! Sometimes I’ll add BBQ sauce to it and it makes a great dressing on a southwest style salad 🤤
I'm also obsessed with her queso and adding BBQ sauce sounds delicious! Definitely gonna try that, thanks for the tip!
If you haven’t tried Culina yogurt… oh my goodness it’s the bomb diggity!
It’s my absolute favorite! The BEST!
Where do you buy it?
Your queso is something I make very often. It's so versatile and delicious! My favorite way to enjoy it is in your chickpea quesadilla. Also love it in a breakfast tofu burrito or in sandwiches. I will def be trying your tzatziki and pesto soon. Thank you for another awesome video, Nisha! 🙂
OMG! Where have you been all my life?? Im making all the stuff... right now. A flower for you .🌻
Mmmm, I LOVED this video! Great food ideas with the sauces 😋
Thanks! Can’t wait to try these!
Good Sunday morning Rainbow Plant Life. Excellent video. I'm glad to see you're doing well - fit and fantastic. . Everything looks absolutely delicious. Thanks for sharing your simple hack for easier plant based meals. I'm happy to report that thanks to your recommendations for healthy eating, I'm on my way to meeting my weight loss goals for 2023!! 😊😊👍👍
Hi Richard, glad to hear you’re enjoying more plant based meals and feeling great!
@@RainbowPlantLife Absolutely!!!. 👍👍
Great advises. Great video. I am a big fan of sauces and looks just amazing. Will definitely have a go. Thaanks ❤❤❤
This channel has the best looking food.
I'm eating the beet hummus with some crackers right now, and it's so pretty! I just keep staring at it every time I'm about to take a bite. I also tried it with a grain bowl, and it was delicious.
Oh, I needed this. Thank you so much!
Looking forward to trying these
Love those sauces!🥰🥰🥰
Thanks for all these ideas.
I make my own yogurt using the recipe from Jill at Whole Foods Plant Based. So easy and wholesome. I also put pesto on roasted vegetable sandwiches
Gorgeous ideas….. 👍🏼👍🏼
I agree it is the best vegan queso I’ve ever made. In fact it’s the best queso EVER! 🙌🏼
☺️ so happy you love the queso, Linda!
your channel is the best! thanks a lot!
Amazing cannot wait to try this.
Thank you for the wonderful video, I did pesto with some chickweed that grew in my yard, it was delicious.
I love sauces they do take foods to another level especially sometimes boring veggies
Oh my goodness, everything looked so good. I will try the sauces and let you know how it turns out.
I'm impressed out of my wits. No wonder I liked and subscribed. So healthy and pretty and practical -
and the sauces are great too. Kidding. I really needed these for health , convenience, color and flavor.
I'm going to try many variations now i have something to start with . 😋😍🙂
These all look so yummy! Thank you!
This is brilliant! Thank you, Nisha! 🧑🏻🍳💗
So true about the sauces! :)
by far the hardest part of fasting is the boredom. If you've never done a multiday fast, you have no idea the enormous amount of your daily time is spent thinking about, preparing, or eating food. Depending on your lifestyle, it can be really hard to fill all that extra free time. If you want a fast to be easy, start it when you are very busy
Pesto is : 2 big bunchs of basil (1 large salad bowl) ,
1 full gallic head,
1 tbs pine nuts,
6 tbs of olive oil.
Keep in sealed jar, add olive ail above to keep out of air,
in the fridge for weeks. Add olive oil above after each serving.
Add 1 tbs of this pesto to your dish for intense flavors.
Where can I find the crispy panko topping recipe? It looks like it has pine nuts in it?
It’s featured as a topping in my recent broccoli soup recipe, which is on my blog!
rainbowplantlife.com/vegan-broccoli-soup/
This was amazing - thank you so much! I've made the beet hummus - it is unbelievable. I can't wait to make the others.☺
Can’t wait to try these!
Just curious why you used the blender to make the hummous? My family is Arabic and we always use the FP for hummous so you don’t have to keep scraping and it’s easier to get it out. If you don’t have one of course a blender is fine! Just a tip 🙂 obsessed with all of your recipes. Love how do-able these are. Def will be making some of these for my mom who prefers plant-based in the coming weeks ❤ 🌱
What’s FP?
@@546pastelpink5 food processor
Nisha --I so appreciate your commitment to veganism. As an environmental professional, I regularly get to read about the horrors of industrial factory farming. However, I would only make one suggestion; it takes a lot of work to be fully vegan. If we are to truly cut our meat production and treat animals humanely, perhaps we (as humans) practice ethical vegetarianism where we can still partake in animal products like milk and eggs (as long as they are ethically sourced) to reduce the consumption of meat? As a practicing Hindu, I knew many Jains who practiced ethical vegetarianism. My concern with veganism is that it may be difficult to convert many people to this practice, particularly in this country where the agro-industrial complex controls meat production. However, I always appreciate channels that put a spotlight on the ethical problems with meat production and consumption, and I know that is the basis of your veganism. So thank you for that
@@atCatLeigh I am not sure what you mean. Being humane and being an environmental professional are two different things; there is no correlation or causality between those characteristics. Many environmental professionals work with data and may or may not eat meat. Being humane is something else if you read about the Jain's philosophy toward animals as an example. My broader point is that industrial factory farming is both bad for the environment and is inhumane.
so helpful !!! I am new to making my own sauces. TY !!! :)
The tzatziki sauce is next level!!!
Amazing video, Nisha! Definitely have to make those 😍❤
Incredible! Thank you!!!!!
Dear Nisha,
I am Italian and would like to leave a comment on your Pesto 😊.
The one you’re trying to make is the vegan version of “Pesto alla Genovese” (from Genova) which has pine nuts (compulsory). Nowadays - unfortunately - you find many so called “Pesto alla Genovese” but with cashew nuts or other nuts. So, your version is perfect for vegans. (I personally use almonds, which are not as expensive…).
Pesto means “smashed” since in the old days it was made in a pestle & mortar which, apparently, helps prevent the basil leaves from turning black with oxidation.
Therefore, a “pesto” can be made in many different ways, for instance by changing the greens (basil, cilantro, spinach, kale etc.), by changing the nuts (walnuts, cashews, almonds etc.) and by adding other ingredients like tomatoes, peppers etc.
In fact, in Italy we have other kind of pesto such as “Pesto alla Trapanese” [(from Trapani, Sicily) basil, cherry tomatoes, almonds, pecorino cheese, garlic] and “Pesto alla Calabrese” [from Calabria (bell peppers, cherry tomatoes, red onions, ricotta cheese, pecorino cheese, basilic)]. But you probably already know about these…
Thank you for your fab work: very inspirational!
These all look so good! I like to put vegan nacho cheese sauce on my basic beans and greens, and I think your queso would be great with beans and greens made with black beans, Yum!
Looking forward to making these, thanks!
Excellent. Sauces make the meal.
The video I needed. Thank you! 🙂
Thank you!
I was sooooo waiting for this video!!!
Just what I needed!!😋 thank you 💚
would love some oil-free recipes
Love your recipes!
Thank you. Very helpful.
Love this video and the great vegan recipes! Thank you!
I agree!
This is so beautiful. Have to make it soon❤ can I have the recipe please
Innovative, cute & invigorating!
Thank you 🙏🏾
Gorgeous looking food right there and superbly made video
For beets, you could use frozen ones by steaming them enclosed also!
Please do videos on bowl recipes like the one you did with beets and farro.
I can't wait to save enough money to buy a food processor and try this awesome sauces ❤