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About the author
PB with J
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Part 2 please!
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We made scrambled shakshuka and it didn't look as bad as yours.
Like the one you made looked so pale and tasteless. We did use some oil , cooked for a Lil longer but it turned out so good that we ate it all in one go (which normally doesn't happen). Your tomatoes didn't melt into the dish, looked kinda off .
Your cooking technique is probably flawed becuz making something that good look that bad should be a crime! -
Annies face everytime she takes a bite of ANYTHING 😣
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Nisha has a recipe on her channel to make mushroom haters like mushrooms; I HATED them for 33years, after cooking them the way Nisha suggested slowly started to like them-now eat them every week, and have gone from only tiiiiny crispy mushrooms to sliced mushroom 😂 still can't stand the whole/quartered ones that are basically boiled in their own juice but I am greatful to find a way to enjoy these super nutritional funky dudes! ❤ Recommend to anyone who has a 🍄 aversion 🎉
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Sometimes the taco shells seems still but you just need to heat them up first.
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Amazon has a mild harissa paste that is super flavorful with zero heat.
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Hello from St. Louis, Missouri!
I just got this book! Been reading part 1. Thanks for the review. The food looks marvelous!
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umeboshi — OO-MAY-BO-SHE
It's pickled Japanese plum (ume). It''s tart and briny and packs a serious punch. If you have an Asian/international grocery near you, get some! -
Thanks for this review!! I love RPL recipes, they are truly so flavorful! Just need to be aware that if you are minding your oil consumption it may be difficult to get the same results (it’s not her intention to be low oil so I get it). The saucy black beans in sofrito is so yummy and is on the RPL website, called Mexican black beans. I have made those beans so many times lol. Thank you PB with J and Nisha!
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Just received my copy of this book, and Chef AJs dessert book!! Love Nisha and her channel. She does use a lot of oil, and spices that might be hard to find, but generally great tasty recipes. Great reviews as usual!! Glad to see Rufus…was worried about him!!
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So glad you did this review!! Yesterday was our payday and so I was able to treat myself to Nisha’s book!! I was so excited!!
Since her book came out on the 3rd, I’ve been super excited to go get my copy!! I have lots of digital cookbooks, but this one looked so beautiful, I wanted to be able to really, really look at it!! ❤️💕
While at Powell’s, (Americas largest bookstore, Portland, Or, USA) I was also able to get a few used vegetarian cookbooks from the early 80’s, from when I was a kid! So fun!!
Such a fun day!! I’m LOVING Nisha’s book so far!! Just love it!
Thanks again for the video.
P.s Annie still makes me smile at her reactions!! 😂💕…. So I know if Annie likes it… it’s REALLY good! She’s so funny 😂❤ -
Yay! Glad you liked this so much; i love all of her recipes I have tried.
I have a question about aquafava- do you find it makes you really gassy? What about beans in general? I've gotten better with them but they always make my partner and I gassy so we usually soak and discard the water yet I keep hearing about how great aquafava is.
Let me know your thoughts 😊
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I would 100 percent want to watch these videos more if you didn't film your family eating. Eat off screen then give a rating. Or one bite only. I just can't handle the eating and the noises it ruins the videos and makes me turn them off
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Great review. Char from DE
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HI from South Carolina ! Yvonne
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Hi! Great video again. I already wanted this book, but was very curious for your review. Im vegaterian for i think 10 years now. Eating more and more vegan/plant based. So i think im gonna love this book.
I am watching from the Beemster in the Netherlands🎉 ❤
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Hi from Perth Western Australia. Looking forward for this book being released in aus.
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If you try the shakshuka again… I highly recommend topping with Kalamata olives (if you like them) and definitely fresh parsley. And for the harissa paste, we like the Dea harissa paste but have to order it online. 🙂
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I enjoyed this and love seeing you adapt things. It makes me feel more comfortable making adjustments to recipes out here in the wild. Thank you!
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aaaaaahhh so coooll! so curious!!!
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Loved the video, looking forward to getting my copy. It was helpful to see you alter them to be oil free etc.. 😊
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So I’m wondering what your definition of “whole food, plant-based” is, because it appears that your definition is oil-free. For me Nisha’s cookbook is already whole food, plant-based. Just checking.
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I have the book sitting right next to me. Now I am pumped to start cooking from it. And it was awesome that your kids were willing to try everything. I have kids and I know that is not easy.
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Thanks for the review. Would you say, if I am already a whole food plant based expert level (imho, haha) cook that my sticking to her YouTube recipes is probably my route? It seems like 3/4 of the book probably isn’t meant for me.
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I like your categories…I use Sumptuous, Excellent+, and Ho-hum.
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I also purchased this and can’t wait to start cooking
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I purchased the Kindle version to cut down on all the paper. Love the recipes. We tried three so far, YUM!
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I love Nisha’s absolute dislike of green bell pepper. Her comments about them on her channel crack me up
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I got this book last week and I loved the one dish I've made so far from it. I'm really looking forward to trying a lot more recipes from it, especially since I've loved almost every recipe I've made from her other cookbook.
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Thanks for doing this one! I’m a big Nisha fan and subscribe to her weekly meal plans. I thought I was a pretty good cook but she has made me so much better. Can’t wait to try some things in this book which is just a masterpiece in my opinion. Thanks for showing the swaps. You’ve made me more adventurous as far as adapting for no oil! Julie from Omaha, Nebraska.
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I love Nisha and just got her cookbook. Thanks for adapting the recipes and reviewing the book.
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Does anyone have suggestions about what to swap for coconut milk and coconut cream? I’m trying to avoid it because it is high (relatively speaking) in saturated fat.
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There are recipes online to make your own harissa. It’s yummy
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Awesome video! I love Nisha from Rainbow Plant Life!
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Fantastic review. This book looks amazing. I love super flavourful dishes and spice., so definitely a me book!
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THANK YOU. the few recipes i have tried from Nisha have ALL been spicy. Not for everyone for sure and not for little kids! I wish she had less spicy recipes. the flavor is good, but the level of spice is just a big NO for me. Also she uses a ton of unhealthy (although vegan) and difficult to find ingredients. Again a big NO for me unfortunately. The book is going back
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Thank you for the tips on doing the swap for PBWF for this cookbook . I've been on the fence about purchasing and wanted to buy but knowing that it's Vegan but not PBWF. I always love Nisha's flavouring especially the spiciness of them and have swamped some of her ingredients in the past, but since seeing your tips on aquafaba, it has been a game changer instead of using water, or broth all the time. Much appreciates your family's honesty on all the taste testing because this would be the same type of reaction from my family! LOL
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About the eggplant — something I learned recently was that our bodies are designed to dislike any new foods or flavors to protect us from potential toxins from our foraging days. You can get around this by trying something 8-10 times on different days (you can sneak it in in little bites) and then you will likely find you start liking it! Not always, but most of the time. This happened to me with eggplants, beets, radish, and licorice. I now love all of those foods! But I used to pick them off of any dish or avoid them at all costs before.
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Thank for the review. Your family is great!
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Cannot wait to try some of her recipes! Love the substitutions. Also, thank you for the Lentil Stew and Mash recipe. I made it and it was pretty good. Gave it an A-.
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Great video, I’m so pleased I pre-ordered months ago! Gonna start with these recipes ❤
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Yeah, when I use canned tomatoes, I have to run the tomatoes just a little in my food processor, my husband is such a child! Just like he won’t eat the peppers when I make stuffed peppers, so I usually make unstuffed peppers. The exact same ingredients, I just cut up the peppers and throw everything in a pot. Easier for me, and everyone loves it.
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Date powder/sugar doesn't dissolve like sugar so it will add to the graininess. Date paste might work better, but not sure. Thanks for what you do.
