Even though I’m not even vegan, this is the channel that most makes me want to cook. The vibe is just so relaxed and zen and puts me in the present moment. And Nisha being her quirky adorable self keeps me coming back for more ❤️
Delicious is an understatement for this pasta. I made this for my husband and he loved it. I told him you have a cook book coming out that I wanted to get, he said, “use my money and get that book baby” 😂. You have our support girl in my household. Thanks for the amazing recipes.
She has a few recipes with them, and all are delicious. Chickpea orzo soup is my favorite recipe from her, I've made it many, many times. Her red lentil Bolognese is a close second. Even my kids like it, and they hate mushrooms and any bean/lentil. But what they don't know.....😊
I've become obsessed with your channel! I have switched to plant-based eating for health reasons and I appreciate your recipes which are beautiful, flavorful, and nutrient-dense. I made the vegan burrito bowl last week (chef's kiss!) and this recipe is making its way to my table imminently - definitely while I have so much beautiful basil growing in my garden! Preserved lemons! Who knew? Congratulations on your book!
What are the things I love about this is that it’s not focused on quick and easy. It’s focused on making a beautiful dish even if it takes you a little bit of time, you can tell that it is totally worth it. I am going out to buy some preserve lemons! Or maybe a bunch of lemons to make my own!
Preserved lemons are awesome! I always add a quartered lemon when I’m cooking chicken in a dutch oven, works wonders for the taste! ( maybe also because I am Dutch 😄)
I pre-ordered your cookbook and can't wait to try out all the recipes!!!! I've never made a dish of yours I didn't like! My whole fam is vegan and we're so excited to have a new repertoire of recipes to choose from :) I also have a bag of orzo sitting in my pantry that I had no idea what to do with, this is perfect, thank you Nisha!
I have just made this delicious dish. I made it beforehand for dinner tonight so it’s ready to heat up and serve. It is very tasty with so many textures from the nuts the pasta and crunch from the chickpeas. The lemon adds a delightful tangy freshness. Yes….this is a winner for dinner or as a side and can be eaten cold. Thank you Nisha well done!
You are such an inspiration Nisha, in more ways than one! I made your green salad 'number 3' last night, all the family thoroughly enjoyed it. I've now come back to see what tonight's menu will be and I've been drawn to this summer dish. I've pre-ordered two of your books, to gift one to a friend who I know will be as thrilled with your recipes as I am. Thank you and your other half for all that you do. A big BRAVO from Cyprus!!
Just preordered the kindle version of the book. So excited!! Bought everything to try this recipe this week. Found preserved lemons in the canned olive section at Whole Foods as well, for anyone wondering.
Rețetele tale arata minunat, din primul moment in care le-am văzut m-am SI apucat de gătit, multumesc din suflet, continua ce faci! Mai bucur din suflet sa vad rețete vegane, nu doar salate ! ❤❤
This recipe really deserved its own video. It is a gem and one of my favorite Nisha recipes. Such a unique and creative flavor profile. Can’t hype it enough ❤
Just ordered a signed copy!... Thank you for being the primary source for my transition to eating vegan. You've made it accessible, enjoyable, and flavorful! Very grateful!
Just made this and it was absolutely divine! I couldn't find preserved lemons but used a LOT of lemon zest and it turned out absolutely amazing. I absolutely love your channel and some of my favourite recipes come from you, thank you so much for your amazing recipes and fun videos!
Ordered my book and cannot wait! You have some of my favorite reoccurring recipes and I am not vegan. I love that you help me incorporate more veggies and FLAVOR into my life. Thanks Nisha :)
Oh my goodness! This is so delish!! I didn’t have orzo, so I subbed with Israeli couscous. I think when I make it next time, I will add twice as many pinenuts and make sure I mince the preserved lemon. Sooo yummy!! Thanks Nisha🥳🫶
Funny. Orzo in italian means literally barley. I've never seen that pasta in Italy, maybe it's similar to risoni (big rice but still pasta) that we use in broth. Sometimes they use strange names and products for marketing. I'm sure the dish is super good though as usual. Sorry for this being noisy 😂
Looking forward to getting your book. Have already pre ordered. Going to try this recipe this week and am anticipating the taste. Love your recipes, they have been a great help whilst I transition to a veggie diet.
This looks amazing. I have a bunch of people coming to stay soon and I have to make a large dish and I think this will be perfect. I have a nice big pot of mint that I’m itching to use. Can I throw some mint leaves in there?
ooooh this looks tasty! I especially like the idea of adding a gremolata on top for more zing and flavor 😋 I do have a suggestion though, I use that same brand of preserved lemons and I always chop up the whole lemon (minus seeds) into a paste whenever I add it to dishes. plenty of flavor in the lemon flesh as well imo!
@@RainbowPlantLifeOnly a few more months! :) I can only imagine the sigh of relief once it officially drops-you put so much thought and effort into what you do, so I know this will be incredible.
I just tried this with a few adjustments because I didn't have the orzo. Replaced it with yellow potatoes and I served it as a hot dish and it was delicious! Thanks for the recipe, I'm using it next time my daughter and her family come over.
Ciao, this looks delicious, thank you .. i've created a Pasta sauce with white beans, chickpeas, much garlic, Chili for two days.. many greetings from brunswick in germany and please stay safe 🙃
This looks delicious! I hated mushrooms until I tried your mushroom stroganoff recipe. I trust your judgement in flavor so I'll have to try this one 😂👍🏾.
I got myself a couple of the OXO 16 oz Chef’s Squeeze Bottles. I use them for oils. They are well made and work well. I do have to wipe a small drop of oil off the spout after use because just that one little drop doesn’t leave the spout cleanly.
Looks yummy! Did you try toasting chickpeas in the airfryer? So easy, hardly any need to pre dry them and you can shake them regularly. Also for a roasted, spiced snack.
@@RainbowPlantLife I know I will love the book. Your professionalism and enthusiasm was evident in your instant pot cookbook. Btw, that’s an excellent book.
I am SO excited to try this dish! ESP the preserved lemon and gremolata will add that special layer of flavor which i live for!! Out of curiosity, where did you get your cutting board? I’m looking for a non-toxic, durable board and yours seems really nice!!
I often watch your videos as they look so delicious but I don't eat oil and wonder if I could make them without. Perhaps substituting water for the oil? Thank you so much ❤
Didn't know about preserved lemons. Love learning new things! Also, great idea to make a vinaigrette with the fruit. You were on point in terms of your dry humor! 😂 And I really appreciate your wysiwyg style. (what you see is what you get) PS Since eating plant based (6+ years) sun dried tomatoes are a regular stock item for me. They are so versatile. Btw I approved of your hype strategy rolling up to 2025. 😄
Thank you so much Linda! The official release date is September 3 but you can preorder it now :) This recipe won’t be in there because the vast majority of the recipes in the book are brand new!
Even though I’m not even vegan, this is the channel that most makes me want to cook. The vibe is just so relaxed and zen and puts me in the present moment. And Nisha being her quirky adorable self keeps me coming back for more ❤️
Delicious is an understatement for this pasta. I made this for my husband and he loved it. I told him you have a cook book coming out that I wanted to get, he said, “use my money and get that book baby” 😂. You have our support girl in my household. Thanks for the amazing recipes.
🥹this made me so happy to read! Appreciate the support from both of you and I’m so happy you both loved this dish!
Sun-dried tomatoes in oil _are_ making a comeback. I saw five videos featuring them last week. You are correct, they are sooo tasty.
Yes! Came here to say this! Also, the left over oil is great for making focaccia
She has a few recipes with them, and all are delicious. Chickpea orzo soup is my favorite recipe from her, I've made it many, many times. Her red lentil Bolognese is a close second. Even my kids like it, and they hate mushrooms and any bean/lentil. But what they don't know.....😊
Oh goodness, I hate them! The hard texture, the icky taste. No, just NO.
I've become obsessed with your channel! I have switched to plant-based eating for health reasons and I appreciate your recipes which are beautiful, flavorful, and nutrient-dense. I made the vegan burrito bowl last week (chef's kiss!) and this recipe is making its way to my table imminently - definitely while I have so much beautiful basil growing in my garden! Preserved lemons! Who knew? Congratulations on your book!
I giggled when you were like "No garlic left behind!", but was also like "Amen!"
Yup! Me too!
PREACH!😂😂😂
The worst is watching cooking shows and they leave ingredients in the bowls. 😅
my absolute FAVOURITE recipe xx
Thanks Immy ❤ i loved seeing it on your channel recently!
What are the things I love about this is that it’s not focused on quick and easy. It’s focused on making a beautiful dish even if it takes you a little bit of time, you can tell that it is totally worth it. I am going out to buy some preserve lemons! Or maybe a bunch of lemons to make my own!
Very true, when Im in the mood I love following steps xox
That was so nice to read ☺️ thank you for sharing and I hope you’ll love this dish as much as I do!
This. So many recipes are "quick and easy" - I want it to be delicious, thats the main goal!
Preserved lemons are awesome! I always add a quartered lemon when I’m cooking chicken in a dutch oven, works wonders for the taste! ( maybe also because I am Dutch 😄)
I pre-ordered your cookbook and can't wait to try out all the recipes!!!! I've never made a dish of yours I didn't like! My whole fam is vegan and we're so excited to have a new repertoire of recipes to choose from :) I also have a bag of orzo sitting in my pantry that I had no idea what to do with, this is perfect, thank you Nisha!
🥰 thank you so much for ordering the book!! I’m beyond thrilled you and your family enjoy my recipes ❤❤❤
Orzo goes great with Turkish Pilav.
I have just made this delicious dish. I made it beforehand for dinner tonight so it’s ready to heat up and serve. It is very tasty with so many textures from the nuts the pasta and crunch from the chickpeas. The lemon adds a delightful tangy freshness. Yes….this is a winner for dinner or as a side and can be eaten cold. Thank you Nisha well done!
All your recipes are top class! You put so much effort into them❤❤
❤thank you, lovely! Appreciate it.
True🎉
I love how you put the herbs used & quantities in the bottom left, clear & not distracting. Yummy recipe. Thanks.
You are such an inspiration Nisha, in more ways than one! I made your green salad 'number 3' last night, all the family thoroughly enjoyed it. I've now come back to see what tonight's menu will be and I've been drawn to this summer dish. I've pre-ordered two of your books, to gift one to a friend who I know will be as thrilled with your recipes as I am. Thank you and your other half for all that you do. A big BRAVO from Cyprus!!
Just preordered the kindle version of the book. So excited!! Bought everything to try this recipe this week. Found preserved lemons in the canned olive section at Whole Foods as well, for anyone wondering.
Thank you so much! I hope you will enjoy this recipe ❤
This is soooooo delicious! I love it! I even used my own preserved lemon for the first time.
I am so much looking forward to your cook book ❤
That AG1 slander was gangster as shit‼️ Love it!
Rețetele tale arata minunat, din primul moment in care le-am văzut m-am SI apucat de gătit, multumesc din suflet, continua ce faci! Mai bucur din suflet sa vad rețete vegane, nu doar salate ! ❤❤
This recipe really deserved its own video. It is a gem and one of my favorite Nisha recipes. Such a unique and creative flavor profile. Can’t hype it enough ❤
Just ordered a signed copy!... Thank you for being the primary source for my transition to eating vegan. You've made it accessible, enjoyable, and flavorful! Very grateful!
Just made this and it was absolutely divine! I couldn't find preserved lemons but used a LOT of lemon zest and it turned out absolutely amazing. I absolutely love your channel and some of my favourite recipes come from you, thank you so much for your amazing recipes and fun videos!
Ordered my book and cannot wait! You have some of my favorite reoccurring recipes and I am not vegan. I love that you help me incorporate more veggies and FLAVOR into my life. Thanks Nisha :)
Yay! Thank you! 😊
Oh my goodness! This is so delish!!
I didn’t have orzo, so I subbed with Israeli couscous. I think when I make it next time, I will add twice as many pinenuts and make sure I mince the preserved lemon. Sooo yummy!! Thanks Nisha🥳🫶
So happy you loved it even with the changes! Thanks for sharing ❤
I don't want to rush the summer, but I'm excitedly for my pre-ordered copy of Big Vegan Flavor. Can't wait!
Your presentation is amazing!!
This looks FANTASTIC!!!!!!!!! :O
Funny. Orzo in italian means literally barley. I've never seen that pasta in Italy, maybe it's similar to risoni (big rice but still pasta) that we use in broth. Sometimes they use strange names and products for marketing. I'm sure the dish is super good though as usual. Sorry for this being noisy 😂
Orzo might be Greek. Or is it Kritarakhi?
I've made this before and can confirm it is DELICIOUS! A summer staple most definitely.
LOVE to hear it 🤗
I am CONVINCED that orzo is the most underrated pasta cut. I love it! This looks great, and I'm definitely trying it asap.
I couldn't agree more, Alexa - so underrated! I think you'll love this one.
I'm not generally a fan of pasta salads, but I have to say this one looks amazing!
Same same. It’s usually pretty meh. But this one, I get down with!
@@RainbowPlantLife For a while Trader Joe's had a red lentil orzo that I think would be great in this.
You put so much love into your recipes. I'm looking forward to trying this one, it looks so yummy. Thanks for the video.
Oh im getting that cook book hun, SO glad I found you
I make this regularly and often take it when required to bring food to parties. It ALWAYS goes down well.
What a delight to hear! ❤
Looking so yum, I don't have orzo rice, but I am going to make this with regular long-grain rice for dinner
Looking forward to getting your book. Have already pre ordered. Going to try this recipe this week and am anticipating the taste. Love your recipes, they have been a great help whilst I transition to a veggie diet.
This looks amazing. I have a bunch of people coming to stay soon and I have to make a large dish and I think this will be perfect. I have a nice big pot of mint that I’m itching to use. Can I throw some mint leaves in there?
I think mint would be lovely! I hope you and your guests will enjoy it!
Delicious recipe!
Your recipes are so beautiful and delicious looking and tasting. You’re incredibly imaginative. Can’t wait to get your book ! Can’t wait. Can’t!!
I found preserved lemons at World Market.
Haha I love the dig at Athletic greens
One of my favorite pasta salad! ❤
ooooh this looks tasty! I especially like the idea of adding a gremolata on top for more zing and flavor 😋 I do have a suggestion though, I use that same brand of preserved lemons and I always chop up the whole lemon (minus seeds) into a paste whenever I add it to dishes. plenty of flavor in the lemon flesh as well imo!
I am so excited for the new book! I hope you are getting lots of pre-orders and I cannot wait to get my copy. Like September is so far away 😭😭😭😭
You are too kind! I’m so happy to hear that you’re excited for my cookbook! I agree - September is too far lol, I am getting antsy!
@@RainbowPlantLifeOnly a few more months! :) I can only imagine the sigh of relief once it officially drops-you put so much thought and effort into what you do, so I know this will be incredible.
Just preordered your book. Very excited about it. I do your 1 hour meal prep over and over. Thank you for all your work 🙏🏼
That looks super tasty, can't wait to try. Preserved lemons rock!
I just tried this with a few adjustments because I didn't have the orzo. Replaced it with yellow potatoes and I served it as a hot dish and it was delicious! Thanks for the recipe, I'm using it next time my daughter and her family come over.
I totally agree with sun dried tomatoes making a come back. I love them and use them so often I started buying the huge jar from Costco 😂
Oh my god thank you, it looks so good 😍 +1 for a new sun-dried tomatoes era!
Let’s make it happen 🥳
I just made this yesterday - SO good and it's even better today!
Wow... amazing... i am so impressed ❤❤❤
I loved the recipie and the video!
Congrats for the creation 😋🙏🏼👩🏼🍳☺️
just told me mom and shared the preserved lemons video. We have a lemon tree. Revolution from now on 🙌🏼🙌🏼
This recipe led me to my childhood. I will definitely going to make it to create more delightful memories!!!
All of my favorite ingredients. I will make this after my next trip to the market.
Looks delicious!!!! 🎉🎉
It does 😋
❤ This looks amazing! ❤ Can't wait to try it! Thank you 🙏🙏🙏
Ciao, this looks delicious, thank you .. i've created a Pasta sauce with white beans, chickpeas, much garlic, Chili for two days.. many greetings from brunswick in germany and please stay safe 🙃
Excellent recipe; I made it today as shown, the one exception being walnuts instead of pine nuts because I had a big bag of the former.
love this! want to host a picnic just to make and share this
Tried this dish last week, it's amazing!
Cant wait for your new book, I preordered months ago
Love your content! Have preordered and can't wait for it to arrive 😊
Thank you so much, Donna! I appreciate that so much!
already have your instantpot cookbook, this will make a fine addition!
I adore the dodgy faces that you make! Always makes me smile :-)
Late to the game-- wow, this dish looks so good!! I didn’t know you had a cookbook- CONGRATULATIONS 😂😊❤
Gremolata: the secret weapon that makes your kitchen smell like an Italian grandma
love a good orzo 😍, also am excited for the cookbook!!!!
🥳 thank you thank you!
I saw the video and im so excited! I dont know how i eidnt know about this but im absolutely going to buy your Big Vegan Flavour book asap! ❤
So glad to hear that!! 💙💛💚💜
Yumm can't wait to make this. Such wonderful colors.
This looks delicious! I hated mushrooms until I tried your mushroom stroganoff recipe. I trust your judgement in flavor so I'll have to try this one 😂👍🏾.
I've made this so many times! Love it.
I got myself a couple of the OXO 16 oz Chef’s Squeeze Bottles. I use them for oils. They are well made and work well. I do have to wipe a small drop of oil off the spout after use because just that one little drop doesn’t leave the spout cleanly.
LOL’d at your no sponsored sponsor (then bought the book 🤑) This looked YUM 😋
made this for a potluck, and it went over a treat!
Looks yummy! Did you try toasting chickpeas in the airfryer? So easy, hardly any need to pre dry them and you can shake them regularly. Also for a roasted, spiced snack.
I have orzo in my cupboard that I've been struggling to find decent meat-free recipes for - thank you!!
Awesome ❤ Thank you for sharing 👍
That looks incredible!
Just made it, but had to improvise a bit since I couldn't get everything I needed and had to use pasta penne instead. But it is goooood!
So delighted that you tried it out already and that it worked great with penne pasta!
i love sun dried tomatoes, in pretty much everything.... sometimes i drink that sundried tomatoe oil lol
Love the looks of this -- I need to make it asap!
I just love your TH-cam persona. I have already preordered your book. Enthusiastic viewer here.
Awesome! Thank you -- I think you're going to love the book!
@@RainbowPlantLife I know I will love the book. Your professionalism and enthusiasm was evident in your instant pot cookbook. Btw, that’s an excellent book.
I'm looking so forward to cooking this dish! Looks so good!
This looks delicious! 😍 I need to try it!
I am SO excited to try this dish! ESP the preserved lemon and gremolata will add that special layer of flavor which i live for!! Out of curiosity, where did you get your cutting board? I’m looking for a non-toxic, durable board and yours seems really nice!!
You do Italian even better than a lot of Italians. (Though I would say parsley *and* basil would work so well here together.)
LOooks really yummy~~thank u much!!!
WOW, I'M SALIVATING 🤤
THIS LOOKS DELICIOUS
You can also find these preserved lemons at whole foods 👍
I will buy your book!
This looks very delicious 😊
You had me at "pasta salad"!
Loved the shade on ag1 ❤❤❤❤❤ just when I think I cannot love you and your channel more 🎉
Just eat the spinach, amirite?
I just made this! Delicious!
Def making this! It looks so yummy
Looks amazing!
Thanks for including the other options since the pine nuts are too expensive for my retired elderly budget.
I often watch your videos as they look so delicious but I don't eat oil and wonder if I could make them without. Perhaps substituting water for the oil? Thank you so much ❤
Cannot wait to try this! How do you think this would be risotto instead of orzo?
gotta try this!!
Thank you!
Didn't know about preserved lemons. Love learning new things! Also, great idea to make a vinaigrette with the fruit.
You were on point in terms of your dry humor! 😂
And I really appreciate your wysiwyg style.
(what you see is what you get)
PS Since eating plant based (6+ years) sun dried tomatoes are a regular stock item for me. They are so versatile.
Btw I approved of your hype strategy rolling up to 2025. 😄
This came out amazing. I will be ordering your new cookbook. Any idea when it will be released? Also will this recipe be included?
Thank you so much Linda! The official release date is September 3 but you can preorder it now :) This recipe won’t be in there because the vast majority of the recipes in the book are brand new!