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In 2017, Vora worked for a food startup while maintaining her social media presence. [4] In 2018, she was contacted by Penguin-Random House with an offer to turn recipes from her fledgling vegan cooking blog, "Rainbow Plant Life," into a book (The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes, 2019).
Nisha Vora—recipe developer, cookbook author and the voice behind Rainbow Plantlife—is here to change that. Her recipe for creamy lentil butternut squash is a satisfying, plant-based main for ...
"Think broccoli instead of cauliflower, snap peas instead of bell pepper, green curry paste instead of red, you get the idea," writes PureWow's recipe developer. Get the recipe 21.
Nisha Vora/Rainbow Plant Life Hearty and, dare I say it, meaty—despite being vegan. The herb- and wine-kissed lentils are delicious on their own, but I think the butternut -tahini sauce on top ...
Crescent Dragonwagon (née Ellen Zolotow, November 25, 1952, New York City) is a multigenre writer.She has written fifty books, including two novels, seven cookbooks and culinary memoirs, more than twenty children's books, a biography, and a collection of poetry.
Monday Lunch: Radicchio, Lentil and Apple Salad with Vegan Cashew Dressing Photo: Nico Schinco/Styling: Aran Goyoaga Time Commitment: 35 minutes + soaking time
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 ...
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