It doesn't matter what diet or plan of eating you're trying to follow — Paleo, Primal, Keto, WeightWatchers, Noom, you name it — there's a pretty good chance it involves trying to get more veggies on your plate. And you might be trying to eat less meat, too. That quest gets a little easier with the arrival of Big Vegan Flavor, a monster of a cookbook that seems destined to become the new bible for vegan and plant-based cooking.
It's huge, weighing over five pounds and contains over 150 recipes aimed at making it deliciously easy to embrace vegetables as well as venture further into plant-based eating. While the title may say vegan, omnivores are welcome here, said San Diego-based author Nisha Vora, a Harvard Law School grad who left law to become one of the biggest names in vegan cooking. (Her family was initially skeptical.
They are now onboard, and make humorous cameos in her online content). Vora's Rainbow Plant Life brand has over a million followers on YouTube and almost as many on Instagram , and estimates that 50% of her audience is not vegan. But all are on the hunt for tasty plant-based meals and ways to level-up their veggie intake.
"I wrote this book for anyone who enjoys and appreciates good food and wants to enjoy and eat more vegetables," she said. "As long as you are open to eating plant-based foods, I think you’ll find something in this book." Big Vegan Flavor is very much a "How to" book that you'll want to read as much as cook from: There are chapters .