Every few months, I give you a glimpse into what I’m working on, habits I’m cultivating, things bringing me joy, books/TV shows/podcasts I’m enjoying, and more. Think of it as stream-of-consciousness blabbering meets a semi-curated list of recommendations meets life update.

What I’m working on in life 

For most of my life, I have been a clear Type A. Extremely organized, self-driven, hard worker, the kind of person who excels in a structured environment like law school, etc.

And a workaholic. 

Even in high school, I’d spend what I now understand to be highly unnecessary hours studying for classes that came easily to me (e.g., in my senior year, after I had already been accepted into college, I still wrote out 300 study flashcards for art history class). 

For a long time, I simply believed this is how my brain is wired. My dad was famously a workaholic, working 16-to-18-hour days for decades. 

I just have his genes and that’s that, I told myself.

But over the last few years, I’ve been able to witness my personality mellow, my desire for control weakening, my identification as a workaholic dissipating. 

And while I’m not sure I’ll ever qualify as a clear “Type B,” I have enjoyed allowing myself to embrace uncertainty, to react with patience instead of stress, and to, dare I say it…”go with the flow.” 

Recently, on the two-year anniversary of Big Vegan Flavor, I sent an email to my newsletter reflecting on what’s next. I talked about how I haven’t been able to start writing a new cookbook because my allocation of time looks much different now than it did when I wrote BVF (long story short: I spend a lot more time living and focusing on my health instead of working). 

I received so many supportive, kind responses along the lines of—”don’t worry about another cookbook, your priorities are perfect.” 

And that got me thinking about how I want to continue to be open to rewriting narratives I’ve had about myself. There’s so much talk about anti-aging and preserving youth in our society, but I have to say that getting older has been such a treat in the realms of self-discovery and self-love, and I wish more people talked about those clear advantages.

What I’m working on in the biz

For years, I’ve been getting questions about where I get the aprons I wear in my videos. And I’m very excited to say that we officially have a Rainbow Plant Life apron! 

I designed this apron with Hedley & Bennett, who makes all the aprons I’ve been wearing for years, and I’m so jazzed with how it came out. It’s a reflection of how I think cooking should feel: joyful, playful, and full of colorful produce.

And when you look at it from afar, you can see the pattern because, of course, Rainbow Plant Life

And it’s not just a cute apron. It’s also professionally made here in the U.S., durable, and functional, like all of their aprons. I’ve had Hedley & Bennett aprons since 2020/2021, have washed them many times, and they still hold up great.

Grab your RPL apron!

Get 20% off your RPL apron when you order before October 17, 2026. Use code NISHA20 at checkout!

What I’m loving right now

TV/Movies

Hacks (HBO). I’ve had this show on my list for a few years because I love Hannah Einbinder, and it’s quickly become one of my favorite series.

Things to love: it’s hilarious, the writing is edgy and smart, it’s a show about female friendship and intergenerational friendship, Jean Smart is brilliant in her role as a legendary standup comic, and unlike many shows, all of the secondary and even occasional characters are genuinely funny. 

Ride or Die (Amazon Prime). Another show about female friendship starring Octavia Spencer and Hannah Waddingham, this Thelma & Louise-style action-comedy is silly, very fun, charming, and feel-good. And in this chaotic world, it’s nice to cozy up to a show like this.  

Books

Some favorites from the last few months!

The True True Story of Raja the Gullible (and His Mother) by Rabih Alameddine. It’s hard to do this National Book Award-winning novel justice in a few lines, but it combines dark comedy with great storytelling. The narrator—a 63-year-old gay teacher living in Beirut with his 85-year old mother—manages to tackle dark topics (and minor grievances) while simultaneously making you laugh out loud. Buy it here.

The Great Believers by Rebecca Makkai. Every so often, I’ll read a novel that opens my eyes to a historical era I need to know more about. Past examples include Chimamanda Ngozi Adichie’s Half of a Yellow Sun (Nigerian Civil War) and Barbara Demick’s Nothing to Envy (the plight of North Koreans), both of which set me down rabbit holes to learn more. 

This year, it was the HIV/AIDS crisis after reading The Great Believers, which tells the story of a group of friends, mostly gay men in Chicago in the 1980s. Of course, I knew about AIDS, but I was shocked by how much I didn’t know. 

It’s a wonderfully written novel with achingly beautiful narratives, complex character development, and memorable reminders about the power of love and belonging. Buy it here.

Raising Hare: A Memoir by Chloe Dalton. The sweetest book about the unlikely bond formed between a London woman who retreats to the English countryside during the Covid pandemic and a newborn wild hare who shows up at her cottage. Expect lots of awws and cozy feelings in this one. Buy it here.

I Am on the Hit List: A Journalist’s Murder and the Rise of Autocracy in India by Rollo Romig. My friends joke that I’m a magnet for depressing books, so if that’s not your jam, you may want to skip this one. But as an Indian American, I felt almost obligated to read this account of the rise of right-wing Hindu nationalism in India explored through the 2017 murder of Gauri Lankesh, a female journalist. Buy it here.

The Calamity Club by Kathryn Stockett. Chances are you’ve heard of this ultra-popular recent novel so I won’t say much except it went smooth and easy like a milkshake, the plot keeps you hooked, and I didn’t want to put it down! Buy it here.

Currently reading Koolaids: The Art of War by Rabih Alameddine. After falling in love with Alameddine’s writing and looking for more novels that touch on the AIDS crisis, I knew I wanted to read his first novel, which alternates between the sites of two different “wars”: the Lebanese Civil War and the AIDS epidemic in San Francisco. Buy it here.

Podcasts

NPR Fresh Air’s 2001 interview with Dolly Parton. Like every person with a pulse, I was very sad to hear about Dolly Parton’s passing. If you don’t already love this multifaceted, funny, and compassionate woman, this interview will surely make you a fan. 

NPR Fresh Air’s interview with Colin Kaepernick. 10 years after being blackballed by the NFL for peacefully protesting police brutality against Black people, Kaepernick finally gets to tell his story. There was one quote that really stuck with me: “Why would that be an issue for anybody? To say, we want police to stop killing Black people.”

Fashion

“On the loose work pants” from Ruti. I’ve been on a lifelong quest to find flattering yet comfortable pants, and these are the ones! I wear them on date nights, when I want to look fancy yet relaxed, and pretty much any time I can’t wear athleisure.

Bamboo Stretch Knit Sleep Dress from Cozy Earth. Last year, I upgraded my mismatched pajama sets from 2012, and I finally feel like an adult (also SO comfortable).

Fun Things 

I spent Labor Day weekend in Montreal with my closest girlfriends, and it was a wonderful reminder of a few things. 

1. You can really slow down the passage of time by doing different things out of your ordinary routine. We were there for a weekend, but it felt like a 2-week long trip because we did something new multiple times a day.
2. The power of close female friendships. I used to feel guilty that I’m not an extrovert who has a huge group of friends that I’m always socializing with. But, over time, I’ve come to appreciate that I prefer what I have–a handful of very close friendships with women I admire, adore, and cherish.

A few highlights from our trip:

• Sushi Momo: Thank you for all the recs—this place exceeded our expectations! My non-vegan friends were shook. 
• Damas: A beautiful Syrian restaurant with several vegan options. Excellent fattoush salad and service! 
• Grand Staircase of Mount Royal: A nice way to get in a workout (~400 stairs!) and a beautiful view of the city skyline awaits you! 
• Quiz Room: You rent a room that looks like a DIY version of “Who wants to be a millionaire” and play trivia against your pals. More fun than we expected! 

That’s it for this month! Let me know in the comments what you’re reading, watching, or working on in your life!

PS: I have something exciting that I REALLY want to share, but it’s not quite finalized… so stay tuned until the next RPL at Home for the update !

The post RPL at Home: September 2026 appeared first on Rainbow Plant Life.

While they’re good enough to eat as they are, these beets also have range—enjoy them across all manner of salads, grain bowls, dips, and elegant veggie plates (more ideas below)!

Whether you’re looking for a low-effort way to incorporate more veggies into your meal prep routine, or you’ve spent years intimidated by beet preparation (I’ve got a whole tips section just for you), this post will teach you how to roast beets into perfection.

More meal prep staples! I’ve been sharing some of my most-relied-on meal prep staples this year, and these roasted beets are the latest in the series. For more, check out my favorite nutritious crunchy things (roasted walnuts, roasted pepitas, (crispy roasted mushrooms) and go-to dressings (lemon tahini dressing, miso-sesame dressing).

Ingredient notes

• Beets: Beets are best in spring, summer, and fall (though they’re available year-round in grocery stores). As in all of my recipes where produce takes center stage, I recommend making a trip to your farmers’ market, which ensures you’re getting seasonal produce (yay!) that’s locally grown (double yay!).

• Extra virgin olive oil: This fat source encourages caramelization during the roast, which is key to the irresistible flavor and texture of the final product. You don’t need much—just 1 ½ tablespoons for 1 ½ pounds of beets!

• Salt & pepper: We’re keeping it simple in the seasoning department—just a bit of s&p to enhance the depth of flavor the beets get from their time in the oven! There are finishing touch optional ingredients if you want to make your beets fancy! 

Tips for buying: You can use red or golden beets here. If you find beets a little earthy for your taste or you’re trying to minimize beet stain potential, opt for golden beets, which are a bit sweeter and won’t dye your cutting board as severely (see my tips for stain management/removal here!)

Step-by-step instructions

1. Remove any beet greens, then wash and scrub the beets. Slice off the stalks and tails, then peel the beets.

2. Slice beets into wedges that are roughly the same size. Small beets should be quartered; medium beets 6 wedges; larger beets ~8 wedges. 

3. Transfer the wedges to a parchment paper-lined baking sheet (for easy cleanup) and toss with olive oil and salt and pepper.

4. Arrange so all the wedges are cut side down. Roast at 400ºF / 200ºC for 20 minutes, then toss.

5. Roast for another 10 to 15 minutes, until tender and browned or lightly charred in spots.

6. Remove from the oven and allow to cool. Season with a pinch of flaky sea salt or other optional finishes (listed in the recipe card), if desired.

Tips for making roasted beets

You’ve got this

If you’ve spent your life intimidated by beet prep, this section is for you. Let’s bust some beet myths.

Myth 1: It’ll take forever to peel and slice the beets.

• Fact: It’s actually simple and doesn’t take much time at all. AND, if you want to skip the work altogether, I’ve included instructions in the notes at the bottom of the recipe card for how to steam-roast whole, unpeeled beets in the oven!

Myth 2: I’ll permanently stain my hands and every cutting board in my kitchen.

• Fact: No, you won’t—see the tip below!

How to avoid (and remove) beet stains

• First things first, you can minimize stain potential by using golden beets instead of red beets.
• Use food-safe gloves when peeling and chopping the beets—but don’t stress too much if you don’t have gloves, because any beet stains on your hands will disappear within a day. 
• Don’t use the family heirloom cutting board passed down for 6 generations. If you’ve got a cutting board you don’t care too much about, use that one
• If the only cutting board you’ve got is the family heirloom, here are my go-to cleaning tactics: (1) Sprinkle kosher salt on the board, then rub a halved lemon across the surface, squeezing out the juice as you go; rest for 10 to 15 minutes, then scrape off and rinse; OR (2) Mix baking soda with just enough water to form a paste; use a scrubber or coarse sponge/brush to rub it in; rest for 15 minutes, then rinse.
• Once dry, oil the cutting board with food-safe mineral oil.

Smart beet storage

• Store beets and greens separately: Greens on root vegetables like beets and carrots draw moisture from the roots, causing the roots to shrivel up faster. As soon as you buy them, slice the greens off.
• But don’t throw away the beet greens! If you bought young beets early in their season, the beet greens will be delicious. Sauté them like any other green or use them in a salad. Wrap the greens in a paper towel, then store them in a reusable bag in the crisper for a few days.
• Store the beets smartly: Kept in a reusable bag detached from the greens, whole beets will last for several weeks in your crisper drawer. 

How to use roasted beets

Add some color to your salads

• Check out my roasted beet and fennel salad with walnut bread crumbs for inspiration!
• For an elegant arugula salad: arugula + roasted beets + roasted walnuts + red wine vinaigrette + store-bought or homemade vegan feta
• For a vibrant, lettuce-free salad: roasted beets + supremed citrus (oranges, grapefruits) + sliced avocado + creamy balsamic vinaigrette
• For a fancyish fennel salad: shaved fennel + celery + apples tossed in your best EVOO with lemon zest, lemon juice, salt & pepper, then fold in these roasted beets and either sliced avocado, vegan feta or vegan goat cheese.

Jazz up your grain bowls

• Try this combo for a pesto protein party: farro or brown rice + baked or air fried tofu + spinach pesto + roasted pepitas + roasted beets
• Or use this blueprint for gourmet sophistication: pearl couscous + roasted beets + drizzle of pomegranate molasses & EVOO, garnished with toasted pine nuts and fresh mint

Make a gourmet sharing plate

1. Make a quick savory yogurt sauce with unsweetened creamy coconut yogurt + grated garlic + lemon juice + salt and pepper to taste. Or, make my whipped tofu ricotta or whipped feta (p. 209 in Big Vegan Flavor).
2. Smear it across the surface of a plate, then top with the roasted beets.
3. Bonus points if you add a crunchy element like roasted walnuts, roasted pepitas, or any of the crunchy toppers starting on p. 216 of Big Vegan Flavor.

Frequently Asked Questions

Are these roasted beets adding some vibrance to your meal prep routine? Let me know by leaving a rating and review below! I love hearing from you

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Roasted Beets

This ultra-simple method for roasted beets yields sweetly caramelized, tender wedges perfect for savoring on their own or adding to salads and grain bowls. With mostly hands-off time and minimal ingredients, this meal prep staple is a low-lift way to add vibrant nutrition to so many meals!

Course Side Dish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 122kcal

Author Nisha Vora

Ingredients

• 1 ½ pounds (680g) red or golden beets (about 6 medium beets)
• 1 ½ tablespoons (21g) extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• Flaky sea salt (optional)

Optional finishes

• A small handful of flat-leaf parsley, mint, or dill, chopped
• A drizzle of aged balsamic vinegar, champagne vinegar, or red wine vinegar (or a squeeze of lemon juice)
• A drizzle of extra virgin olive oil
• A pinch of lemon zest or orange zest

Instructions

• Arrange a rack in the center of the oven and preheat to 400ºF / 200ºC (if your oven runs hot, you may want to reduce the temperature by 15 to 25ºF / ~10ºC).
• Remove any beet greens attached. Wash and scrub the beets, slice off the stalks and tails, then peel the beets (wear food-safe gloves to avoid staining hands).
• For smaller beets, quarter them into 4 wedges. For medium beets, slice into 6 wedges. For large beets, slice into 8 wedges. The goal is for the beet wedges to be roughly the same size.
• Transfer the beets to a parchment paper-lined sheet pan (parchment paper isn’t required but makes cleanup easy).
• Toss with 1 ½ tablespoons olive oil, or enough oil to coat the beets well but not so much that they’re oily. Season with salt and pepper to taste: for Diamond Crystal kosher salt, I use ¾ tsp; for sea salt, scant ½ tsp; for table salt, heaping ¼ tsp.
• Arrange on the lined pan with any cut sides facing down. Roast for 20 minutes then toss. Roast for another 15 minutes, or until tender and browned in spots (light charring is also okay). If your beets were large, they may need an extra 5-ish minutes.
• Remove from the oven, allow to cool a bit. Season with a pinch of flaky sea salt, if desired, and/or other optional finishes.

Notes

These roasted beets are unexpectedly delicious, but if you want a simpler method that doesn’t require peeling/chopping beets, you can steam-roast beets whole in the oven using the steps below:

1. Remove any beet greens attached. Trim most of the stalks but leave a bit intact to prevent beets from “bleeding”; don’t trim the skinny tails, as these keep the beets juicy.
2. Wash and scrub the beets, then add to a baking dish.
3. Coat the beets with a small amount of olive oil for a thin coating. Pour ¾ cup (180 mL) water into the pan and cover tightly.
4. Roast at 425ºF / 220ºC until a paring knife inserted into the fattest part of the beet comes out tender. Small beets: 45 minutes; medium: 55 to 60 minutes.
5. When cool enough to touch, run under cool water and slip off the skins. Slice into wedges, cubes, or whatever you like. Store in a sealed container in the fridge for 5 to 6 days.

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 553mg | Fiber: 5g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg

The post Roasted Beets appeared first on Rainbow Plant Life.

They’re a meal prep staple for me because they’re healthy, crunchy, and outrageously easy to make. All you need are walnuts + a smidge of olive oil + salt & pepper, and you have yourself a salty, savory snackable sensation rich in heart-healthy omega-3s.

Add them to salads and grain bowls, yogurt and oatmeal, creamy soups, and more!

Ingredient notes

• Walnuts: It’s hard to find a nut that gives you better nutritional bang for your buck than walnuts. They’re packed with antioxidants and anti-inflammatory polyphenols, and they’re the ONLY nut significantly high in a superhero omega-3 called ALA which is linked to heart health. (Nutrition nerds should check out this compelling study on the positive impact of adding 1 ounce of walnuts to your usual diet!)

• Extra virgin olive oil: The oil does two important jobs here: (1) it helps the salt and pepper stick to the nuts, and (2) it prevents the nuts from drying out in the oven. A little goes a long way—less than a tablespoon for 1 ½ cups of walnuts!

• Salt & pepper: Just like in my roasted pepitas, good ol’ s&p are all we need to heighten the walnuts’ roasty toastiness. Sticking to simple seasonings also helps keep these walnuts versatile and ready to work seamlessly in so many meals!

Step-by-step instructions

1. Combine the chopped walnuts, olive oil, salt, and pepper in a bowl, tossing well to coat the nuts in the oil.

2. Spread out on a parchment paper-lined sheet pan (for easy cleanup!).

3. Roast on the middle rack of a 350ºF / 175ºC oven for 5 minutes, then toss to ensure even roasting.

4. Roast for 5 more minutes, or until the walnuts are uniformly golden brown.

Tips for making roasted walnuts

Keep an eye on them as they roast

In the final 5 minutes of the roast (after you’ve tossed them), don’t walk away, especially if your oven runs hot.

Your eyes (and nose) are the best indicator of doneness—roast until the walnuts are uniformly golden brown, which may mean taking them out a minute before or after the time suggested in the recipe. They will also smell roasty and nutty! 

Don’t skip the salt

Raw walnuts have a distinct earthiness and slight bitterness to them. The roasting process helps release walnuts’ natural glutamate content and makes them an umami powerhouse, but they still need salt to complete the transformation and taste their absolute best.

Alternate with roasted pepitas

If you want to be my meal prep twin, alternate making a batch of these roasted walnuts with a batch of my roasted pepitas. The walnuts are high in omega-3s, while the pepitas are high in protein and iron, so you get a nice variety of nutrients. And you’re never without crunch!

How to use roasted walnuts

A rule to live by: if it could use some nutty, salty crunch, reach for these toasty morsels.

• Sprinkle them on creamy soups! Add fun texture to my creamy vegan broccoli soup, butternut squash soup, creamy cauliflower soup, or red lentil soup.

• Scatter on salads! A favorite is shredded Brussels sprouts + creamy balsamic vinaigrette + shaved fennel and pears + roasted walnuts! Or, try showering them over my roasted butternut squash kale salad, this wintry kale and brussels sprouts salad, or my fennel orange salad.

• Use as a topper for grain bowls! Follow this blueprint for an irresistible bowl: brown rice or farro + baked or air fried tofu + these roasted walnuts + roasted veggies of your choosing + a creamy sauce—try a dollop of hummus or vegan aioli, a drizzle of lemon tahini dressing, a bit of easy pesto, or a spoon of vegan ranch.

• Top veggie dishes: Here’s a fun formula: (1) smear a creamy dip across the plate (think Silky Beet Dip, Whipped Tofu Ricotta or Whipped Feta, see page 208 of Big Vegan Flavor); (2) top with roasted veggies (think carrots, beets, broccoli, butternut squash, cauliflower); (3) scatter on these roasted walnuts, a drizzle of your best olive oil and vinegar (or lemon juice), and chopped fresh herbs. 

• Breakfast bowl toppers: I love tossing these on chia pudding, oatmeal, and yogurt & fruit bowls in the morning. The salty savoriness adds a bit of interest to sweet-leaning breakfasts—though they’d also be a lovely complement to savory oatmeals like this one.

• Make your own trail mix! My personal favorite combo = these roasted walnuts + dried cranberries/blueberries/cherries or chopped dates + dark chocolate chips

• Eat ‘em by the handful! Having a batch of these in the pantry makes it easy to reach for something wholesome and nutrient-dense when you’re feeling peckish.

Frequently Asked Questions

Are these nutty roasted walnuts helping you hit your daily crunch (and nutrition) quota? I want to hear all about it! Leave a rating and review below

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Roasted Walnuts

These super snackable roasted walnuts are the simplest way to add salty crunch (and a nutritional boost) to your week! Just 10 minutes in the oven yields toasty, umami-forward morsels ready to be scattered across soups, salads, grain bowls, and so much more!

Course Condiment

Diet Gluten Free, Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Total Time 13 minutes minutes

Servings 12 (1 1/2 cups total)

Calories 97kcal

Author Nisha Vora

Ingredients

• 1 ½ cups (168g) chopped walnuts
• 2 ½ teaspoons (11.5g) extra virgin olive oil
• 1 scant teaspoon kosher salt (see Note 1)
• Freshly cracked black pepper

Instructions

• Arrange a rack in the middle of the oven and preheat to 350ºF / 175ºC. Line a sheet pan with parchment paper.
• In a bowl, combine the chopped walnuts, oil, salt, and a generous amount of pepper, tossing well to coat. Spread out on the lined sheet pan.
• Roast in the oven for 5 minutes, then toss the nuts around. Roast for another 5 minutes, or until toasty and golden brown, checking a minute early if your oven runs hot.
• Transfer the parchment paper to a flat surface to cool. Once cool, funnel into an airtight container or jar and seal. Store in the pantry for 1 to 2 weeks.

Notes

1. If using table salt, use half the amount: a scant ½ teaspoon. If using Morton’s kosher salt or sea salt, use ½ teaspoon.

Nutrition

Serving: 2tbsp | Calories: 97kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 59mg | Fiber: 1g | Calcium: 15mg

The post Roasted Walnuts appeared first on Rainbow Plant Life.

Meet Rajma Masala, the lesser-known curry with larger-than-life flavor that’s about to rock your world.

I like to think of it as India’s version of chili; big, bold flavors, layered and simmered so they meld, mingle, and mature into something velvety, rich, and deeply comforting.

Make room in your heart because it’s time to fall in love with this luxurious, restaurant-quality Rajma Masala (that happens to be gluten-free, nut-free, soy-free, and packs in 26 grams of fiber per serving!).

Where’ve you bean all my life? Continue your love affair with Indian bean/legume dishes and try a few more faves from the RPL archives, like my creamy chickpea curry, braised Indian chickpea stew, dal palak (spinach dal), or red lentil curry!

Watch the video

The Indian Bean Dish Better Than Chana Masala

With over 350K views on Youtube, this rajma recipe is a huge hit with my community. I hope you love it just as much!

Rajma Masala 101

Originating in North India, particularly in the Punjab region, rajma masala is a kidney bean curry (rajma means “kidney beans” in Hindi).

The process of making rajma masala boils down to three steps plus an optional fourth step, each with an associated “key to success” which takes the final dish from “good” to “life-changing.”

Ingredient notes and substitutes 

• Dry kidney beans: Canned beans are a great convenient choice for so many recipes—but this is not one of them. The only way to achieve the signature texture and flavor of rajma is to cook dry kidney beans. As they cook, the beans get infused with the flavor of whole spices AND they release their starches into that liquid, making the resulting dish rich and flavorful. Plus, canned beans are too firm, so you’d have to simmer them until really soft anyways.  

• The Holy Quaternity of Indian Cooking: If you’ve made my Indian recipes before, you may recognize that this refers to onions, garlic, ginger, and green chilies. They form the base of the masala and add tons of flavor.

• Fresh tomatoes + tomato paste: We utilize both in the masala. The tomato paste adds a base layer of concentrated sweet-savoriness, and the fresh tomatoes get blitzed into a puree to add rajma’s signature tangy flavor. 

• Whole spices: The dried beans get cooked with a cinnamon stick and Indian bay leaves (AKA tejpatta), and these same spices are used in the masala—plus cumin seeds and black cardamom pods, if you can find them! Black cardamom is often used in Punjabi-style rajma to add a slight smokiness and unique robustly savory flavor, though it’s optional here. Finally, dried fenugreek leaves (AKA kasuri methi) are used in the tadka, which adds a robustly savory finishing flavor. 

• Ground spices: Some staples here: ground coriander, cumin, turmeric, Kashmiri chili powder, and, optionally, a few pinches of asafetida (AKA hing), which contributes an umami onion-garlicky flavor when cooked. And finally the classic finishing spice used in most North Indian gravy-style dishes, garam masala, gets added in the tadka. 

Substitutes

You can find all of the spices in this recipe at your local South Asian grocer or online, but here are some substitute options. 

• Don’t have Indian bay leaves / tejpatta? Use regular bay leaves. 
• Can’t get black cardamom? Omit it (there’s no close substitute). 
• Can’t handle spicy food? This recipe is designed to be moderately spicy. If you want zero heat, omit the chile peppers. If you want mild heat, use one pepper.
• Fresh tomatoes not in season? Use canned whole peeled tomatoes and give them the same blitz in the food processor. 
• No dried fenugreek leaves? There’s no real sub here, but you can double the amount of garam masala in the tadka. 

Step-by-step instructions

1. Soak the beans: Cover with plenty of water and stir in 1 ½ TBSP kosher salt. Soak at room temp for 8 to 12 hours.

2. Drain the soaked beans and rinse well.

3. Cook the beans: Add the beans to a large saucepan with 9 cups (2.1 L) water, baking soda (optional), and oil. Skim off any thick foam as the beans come to a boil. Partially cover and boil for 10 minutes. 

4. Reduce the heat and stir in 2 teaspoons kosher salt, the cinnamon stick, and bay leaves.

5. Cook uncovered at a gentle simmer until the beans are tender and squishable between your fingers, but not mushy. 

6. Strain the beans from the cooking liquid but keep the liquid (discard the spices). 

7. Make the masala: Heat the oil in a large saute pan over medium, then add the cinnamon stick, bay leaves, and black cardamom (optional). Stir for 30 to 45 seconds, then add the cumin seeds for 10 seconds.

8. Add the onion and serrano peppers and stir occasionally until the onions are browned, 12 to 15 minutes.

9. Add the garlic-ginger paste and tomato paste. 

10. Stir almost constantly for 90 seconds.

11. Add the blended tomato puree, salt, and pepper. Cook for 10 minutes at a rapid simmer, stirring occasionally, until you have a concentrated dark red paste.

12. Add the ground spices—coriander, chili powder, cumin, turmeric, and optional asafetida—plus a big splash of water. 

13. Stir frequently for 1 minute until thick and combined. 

14. Combine beans and masala: In the pan used for the beans (or other large, deep saute pan), combine the drained beans and masala. Toss the beans into the masala for 1 minute.

15. Add the reserved bean-cooking liquid (4 ½ cups / 1.1L). If you have less than that amount of reserved liquid, top off with water.

16. Bring to a boil, then reduce the heat, and simmer, covered, for 20 minutes, uncovering occasionally to stir.

17. Uncover and rapidly simmer for 10 final minutes until you have a velvety gravy.

18. Remove from the heat and pick out the whole spices and chiles. 
    
    Stir in cilantro and lemon juice, and pour the tadka on top just before serving. 

Tips for making this recipe

For greatness, don’t skip the tadka 

I’ve kept the tadka optional because this dish is still good without it, but it really shines with it, so I’d recommend not skipping it.

In case you’re not familiar, a tadka simply refers to briefly cooking spices and sometimes aromatics in a fat source, then pouring the entire thing—oil and spices—over the final dish. The hot oil releases the fat-soluble oils in the spices AND the oil gets infused with the spices’ flavor, so it’s a win-win, adding tons of dynamic flavor to the finished dish. 

5 tips for the perfect beans

1. Soak the beans in salty water. Beans are extremely dense and need salt from the get-go. Even a bangin’ masala can’t cure bland beans. Plus, soaking beans in salty water has been shown to make them more tender! 

2. Add baking soda + oil to the bean-cooking water. Baking soda helps soften the beans faster (by about 20 minutes in my tests) and thickens their texture, making the final texture similar to chili. If you prefer a soupier texture, omit the baking soda. The oil helps minimize the amount of foam the beans release as they come to a boil. 

3. Boil the beans for 10 full minutes. Raw kidney beans contain a toxin that can give you food poisoning, so boiling them for 10 minutes ensures the toxin is destroyed. I recommend keeping the beans partially covered during the boil so you don’t lose a ton of water to evaporation.

4. Top off with water as needed. If not using baking soda, the beans will take longer to cook, and you may need to top off with fresh water to ensure they’re submerged. 

5. Use texture as your doneness indicator. While I offer estimated times, they will vary based on how long you soaked the beans, whether you used baking soda, the freshness of your beans, etc. The beans are done when you can easily mash one between your fingers but before they become super mushy. 

After a 10-hour soak, I’ve found the below: 

• With baking soda: 40 – 45 minutes of cook time
• Without baking soda: 70 minutes of cook time

Want to make these beans in your Instant Pot? See the recipe card notes for detailed instructions!

When and how to multitask

There are several opportunities for “multitasking” in this recipe, by which I mean using inactive or mostly inactive cook time to do other prep work.

1. While the beans cook… start prepping the masala ingredients! After you’ve boiled the beans for 10 minutes, you’ll add the whole spices and reduce the heat. The beans don’t need babysitting so use this time wisely! 

2. While the onions brown… prep the garlic, ginger, and tomatoes! The onions need 12 – 15 minutes to brown and need only occasional stirring, so if you feel comfortable, use the time to blitz the garlic and ginger in the food processor and puree the fresh tomatoes.

3. While the tomatoes cook… measure the ground spices in a bowl (and do some cleanup!). 

4. While the rajma simmers… prep the tadka ingredients. Wait to actually cook the tadka (2 to 3 minutes) when the rajma is done so you can pour it on fresh. 

Prep ahead, if you want 

This dish, like a lot of Indian dishes, is a labor of love, so it’s not something you’d whip up on an average Tuesday night. That said, you can prepare lots of the items in advance to make this process more streamlined.

Cook the beans ahead of time. You can cook the beans and store them separately from the liquid and refrigerate for 2 to 3 days.

Prep the aromatics: If you’re in the habit of doing a little meal prep on the weekend like I am, chop/blend all the aromatics. Store the onions and serrano peppers together in a ziploc bag, then in an airtight container (to prevent onion odor in the fridge). Store the garlic and ginger together and the tomato puree separately for 3 to 4 days.

Frequently Asked Questions

Swooning over this velvety rajma masala? Let me know by leaving a rating and review below! Reading your comments makes my day

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Rajma Masala (Kidney Bean Curry)

Kidney beans get a major glow up in this restaurant-style North Indian rajma masala. The beans are cooked with whole spices, then combined with a robust onion-tomato masala and simmered with the bean cooking liquid into a hearty, velvety gravy layered with spices and richness.

Course Dinner

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 6 (makes 8 cups total)

Calories 329.8kcal

Author Nisha Vora

Ingredients

For the kidney beans

• 1 lb (450g) dried red kidney beans
• Kosher salt and freshly cracked black pepper (see Note 1)
• ½ teaspoon baking soda (optional, see Note 2)
• 1 teaspoon neutral-flavored oil
• 1 (2 to 3”) cinnamon stick
• 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)

Whole spices and aromatics

• 3 tablespoons (42g) neutral-flavored oil
• 1 (2 to 3”) cinnamon stick
• 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)
• 2 black cardamom pods, lightly pressed down on with your finger (optional, see Note 3)
• 2 teaspoons cumin seeds
• 1 large yellow onion, finely diced (2 cups / 300g diced)
• 1 to 2 serrano peppers, de-stemmed and slit open slightly (2 for spicy; omit for mild heat)
• 6 cloves garlic smashed down to remove peels
• 1" piece (8g) fresh ginger, peeled
• 14 ounces (400g) ripe tomatoes (see Note 4)
• 2 tablespoons (30g) tomato paste

Ground spices

• 1 ½ tablespoons (9g) ground coriander
• 2 teaspoons Kashmiri chili powder (see Note 5)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• A few pinches asafetida (optional, for extra oomph)

Finishing

• 1 cup (16g) fresh cilantro leaves and tender stems, chopped
• A few squeezes of lemon juice

Tadka

• 2 tablespoons (28g) neutral-flavored oil (or vegan butter)
• 2 cloves garlic, sliced into thin matchsticks
• 1" piece (8g) fresh ginger, peeled and sliced into very thin matchsticks
• 1 tablespoon dried fenugreek leaves, crushed between your fingers (see Note 6)
• 1 teaspoon garam masala
• ½ teaspoon Kashmiri chili powder

Instructions

• Soak: Cover beans with cold water, stir in 1½ TBSP kosher salt (see Note 1), and soak 8–12 hours. Drain and rinse.
• Boil the beans: Add soaked beans to a large saucepan with 9 cups (2.1 L) water, the baking soda if using, and the oil. Bring to a boil (covering the pot speeds this up), skimming off thick foam. Partially cover and boil for 10 minutes.
• Simmer the beans: Stir in 2 tsp kosher salt, 1 cinnamon stick, and 2 bay leaves. Reduce to a very gentle simmer (just a few tiny bubbles). Cook uncovered until beans mash easily between your fingers (don't overcook until mush though): for a 10 hour soak, this is ~40 to 45 minutes with baking soda, ~70 without.
• Strain: Drain beans over a bowl, reserving the liquid; discard the spices. You want 4½ cups (1.1 L) liquid—top off with water if short. Keep beans and liquid separate.
• Start the masala: Heat a large sauté pan over medium until hot, then add 3 TBSP oil. Once shimmering, add 1 cinnamon stick, 2 bay leaves, and 2 black cardamoms (if using); stir 30–45 seconds until aromatic. Add 2 tsp cumin seeds and sizzle for 10 seconds.
• Brown the onions: Add onion and serranos with a big pinch of salt. Cook for 12 to 15 minutes until deeply browned, adding a splash of water if they brown unevenly.

  Meanwhile: In a mini food processor blender cup, blend garlic and ginger into a coarse paste; transfer to a bowl with the tomato paste; Then add the whole tomatoes to the machine and blend into a puree.
• Build the base: Add the garlic-ginger-tomato paste mixture to the pan, stirring almost constantly for 90 seconds. Add the blended tomato purée, deglazing the pan with the liquid from the tomatoes; season with 1 tsp kosher salt and pepper to taste. Rapidly simmer ~10 minutes, stirring occasionally, until you have a concentrated, dark red paste.

  Meanwhile: Combine all the ground spices in a bowl.
• Bloom the ground spices: To the pan, add the Ground Spices plus a big splash of water. Add the combined ground spices plus a big splash of water. Stir 1 minute until thick, then remove from heat.
• Combine: In the large saucepan, combine the masala and drained beans over medium heat, tossing to coat for 1 minute. Add the reserved 4½ cups (1.1 L) liquid.
• Simmer: Bring to a boil, then cover and simmer on low for 20 minutes, stirring occasionally. Uncover and rapidly simmer for 10 minutes until the gravy has thickened.

  NOTE: If you didn’t use baking soda, mash ~10% of the beans against the pan to thicken.)

  Meanwhile: Prep the Tadka ingredients.
• Finish: Off the heat, fish out the bay leaves, cinnamon, serrano, and cardamom. Stir in cilantro and a few squeezes of lemon. Set aside while you make the Tadka.
• Make the Tadka: Add the oil or butter to a cold small saucepan, then turn to medium heat. Once shimmering or melted, add garlic and ginger; stir 1 to 2 minutes until the ginger frizzles at the edges. Add fenugreek, garam masala, and chili powder; stir for 20 to 30 seconds, then pour over the rajma.
• Serve: Taste and adjust salt and lemon. Serve with rice or flatbread, and yogurt if desired. It thickens as it rests, so loosen with water as needed.

Video

The Indian Bean Dish Better Than Chana Masala

Notes

1. Salt: Amounts are for Diamond Crystal kosher salt. Use roughly half if using table salt, sea salt, or Morton’s kosher salt.
2. Baking soda: Softens the beans faster and thickens the rajma to a stew/chili texture. For a soupier result, skip it but use 10–11 cups (~2.5 L) water to offset the longer cook and extra evaporation.
3. Black cardamom: Adds a smoky, savory depth typical of Punjabi rajma, but optional. Lightly crack the pods with your fingers — don’t fully crush or pound the pods, as the aroma can be overpowering.
4. Tomatoes: No good fresh ones? Use 14 oz (400g) canned whole peeled tomatoes, crushed or puréed.
5. Kashmiri chili powder: A mild Indian red chili powder. Substitute 1½ tsp sweet or hot paprika plus ¼ to ½ tsp cayenne pepper.
6. Fenugreek leaves (kasuri methi): Bring a bold, savory note to North Indian dishes. Find them at South Asian grocers or online.
7. Instant Pot beans: Soak per step 1. Add drained beans, 1 tsp oil, 2 tsp salt, cinnamon, and bay leaves (no baking soda) with 5 cups (1.2 L) water to the Instant Pot. Cook at high pressure for 8 minutes, followed by a natural release for 10 minutes, then manually release remaining steam. Beans should mash easily; strain per step 4.

Nutrition

Serving: 1.33cup | Calories: 329.8kcal | Carbohydrates: 56.1g | Protein: 18.3g | Fat: 14.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.1g | Sodium: 355.8mg | Potassium: 1061mg | Fiber: 26.8g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 16.7mg | Calcium: 45.4mg | Iron: 5.7mg

The post Rajma Masala (Kidney Bean Curry) appeared first on Rainbow Plant Life.

Yes, the cauliflower is raw, but I’m not asking you to go full rabbit-mode on a pile of chunky florets.

Instead, I’m talking fresh cauliflower shaved paper thin, then tossed in a drinkably delicious, ultra-creamy Thai-inspired dressing that’s delightfully tart (lime), sweet (agave), salty/savory (soy sauce and miso), herby (mint and cilantro), and spicy (chiles and ginger). 

One bite of this creamy-crunchy, make-ahead friendly salad (which is easy to bulk up into a main meal!), and you’ll be convinced: raw cauliflower can be genuinely craveworthy.

Out of the archives, onto the blog!

One of the toughest parts of writing Big Vegan Flavor was having to cut so many recipes from my first draft. My editor said it would’ve been a 1,000-page cookbook ). This cauliflower salad is the latest in the series—joining others like my crispy tofu tenders, savory oatmeal, and miso-sesame dressing

Ingredient notes

Cauliflower: Available in grocery stores year-round (though, depending on your location, quality tends to peak late summer through early winter).

Tips for buying: Look for a firm cauliflower that’s a uniform pale cream color with tightly packed florets. Or, as you can see in the photos, this salad is extra gorg with purple (or orange) cauliflower! 

Lime: Used in three ways. First, it’s squeezed over the shaved cauliflower to help soften its texture and smooth its raw edge, flavor-wise. As it briefly marinates, you’ll make the dressing, which features the lime’s zest and juice.

Aromatics: And speaking of that dressing—it draws inspiration from Southeast Asia with a combination of fresh green chiles, ginger, and lemongrass.

Fresh lemongrass tips & substitutes: Sold at at some well-stocked grocery stores, specialty grocers, or Asian grocers. If you don’t have access, omit it; or try a small dollop of lemongrass paste or half a teaspoon of powdered lemongrass.

Coconut milk: In keeping with the Southeast Asian flavor profile, the main liquid in this dressing is canned coconut milk. You don’t need much—just ⅓ cup adds enough richness to balance the raw cauliflower. (Use the rest of the coconut milk in my Thai green curry, avocado gazpacho, or butternut squash soup with crispy lentils!).

Substitute: If you’re strictly against using coconut milk, you can use another creamy plant-based milk like cashew milk or soy milk—make sure it’s a creamy variety and the only ingredients are cashews/soybeans and water. 

Umami boosters: Soy sauce and miso give the dressing that addictive je ne sais quoi. Yes, you read that right: you’ll want more raw cauliflower!

Fresh herbs: Fresh mint and cilantro tag-team to make things cool, refreshing, and a tad citrusy.

Roasted peanuts: You’ll add these at the very end for a salty crunch in every bite.

Peanut allergy? Sub with roasted cashews. 

Step-by-step instructions

1. Remove the cauliflower’s core and leaves. Shave the cauliflower with a mandoline or chef’s knife (see the recipe card for details).

2. Add the shaved cauliflower to a large bowl. Add half of the lime juice and two pinches of sea salt. Toss with clean hands to coat, and set aside to marinate.

3. To a blender or food processor, add the milk, lime zest, remaining lime juice, ginger, serrano, lemongrass, tamari, miso, agave, olive oil, 8 mint leaves, and 4 sprigs of cilantro.

4. Blend until well combined, then taste for seasoning and adjust as you like.

5. Pour the dressing over the cauliflower.
   

6. Toss with clean hands to coat well. 

7. Fold in the remaining mint and cilantro, peanuts, and avocado (if using).

8. Season with salt (or a dash of soy sauce) to taste.

Tips for making and serving this salad

Tips for shaving cauliflower

The name of the game here is to do your best—shaving cauliflower is an imperfect science. I’ve included detailed instructions in the recipe card for two different methods (mandoline and sharp knife) but regardless of which you go with, take your time.

Tips for using a mandoline 

1. Always wear a cut-safe glove. Protect those fingers!
2. Depending on the shape of the cauliflower, sometimes it works best to start with a large wedge; other times, it’s easier to break the head into large florets and shave those. You’ll get a feel for which option works best as you go.
3. To minimize the mess on your cutting board, shave the cauliflower directly over a large bowl. 

Save time by meal prepping!

1. Shave the cauliflower ahead of time, then store in a sealed ziplock bag or airtight container in the fridge for 3 to 4 days.
2. Make the dressing and store separately in the fridge for up to 5 days.
3. When you’re ready to make the salad, toss the shaved cauliflower with lime juice and let it sit for 5 to 15 minutes to soften, then add the dressing and mix-ins, and enjoy!

Perfect pairings for this salad

If you’re making this as a side salad, try serving it alongside one of these mains!

• Tempeh Kecap: A sticky, sweet-savory stir fry + this crisp, bright salad = a match made in heaven
• Creamy Coconut Rice with Five Spice Tofu: This quasi risotto-like main has a soft richness that wants something sharp and crunchy alongside it.
• Vegan Thai Green Curry: The salad makes an ideal bright, raw counterpart to this silky, warming curry.
• Butternut Squash Curry with Chickpeas: Give this sweet, mellow squash dish the fun and limey sidekick it deserves.
• Malaysian Curry Noodle Soup: Brothy, slurpy soups always pair beautifully with crunchy salads like this one.

…or upgrade this salad to an entrée!

I love a dinner salad, and this one is a great candidate for upgrading to “main meal status.” 

Here’s how:

• After dressing the cauliflower, fold in your favorite protein
  • My go-tos: baked tofu, fried tofu, or air-fried tofu
  • Low-lift options: Store-bought pre-baked tofu or defrosted shelled edamame
• Dice a ripe avocado and add it to the party 
• Bump up the amount of roasted peanuts for extra protein and satiation. 

Frequently Asked Questions

If this salad has you seeing cauliflower in a new light, I’d love to hear about it—leave a rating and review below!

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Shaved Cauliflower Salad with Lime Dressing

This bright and zesty cauliflower salad might just become your new favorite way to enjoy cauliflower. It’s shaved paper thin, marinated in lime juice, then tossed in a creamy, zingy, herby lime dressing so good you’ll want to drink it. Bonus: meal prep-friendly and easy to turn into a main dish!

Course Dinner, Lunch, Side Dish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 125kcal

Author Nisha Vora

Ingredients

• 1 small head cauliflower, leaves trimmed (see Note 1)
• 3 juicy limes
• Fine sea salt

Coconut-Lime Dressing

• ⅓ cup (80 mL) full-fat canned coconut milk
• 1 ½- inch piece ginger, peeled and roughly chopped
• 1 small serrano pepper, stem removed (omit for no heat)
• 1 to 2 tablespoons finely chopped fresh lemongrass (optional, see Note 2)
• 1 ½ tablespoons tamari or soy sauce tamari for GF
• 2 to 3 teaspoons white miso
• 2 teaspoons agave nectar or brown sugar/coconut sugar
• 1 tablespoon (14g) extra virgin olive oil
• ½ heaping cup (10g) fresh mint leaves
• ½ cup (8g) fresh cilantro

Mix-ins

• ⅓ cup (47g) roasted peanuts or cashews, chopped
• 6 to 8 ounces (170 to 227g) edamame or baked tofu (optional, to make this a main meal)
• 1 large ripe avocado, diced or torn into pieces (optional, to make this a main meal)

Instructions

• Invert the cauliflower so the thick bottom core faces up. Run a knife around the core to slice it out; discard the core along with any leaves.
• Mandoline option: Slice the cauliflower into four wedges/quarters. Set the mandoline to ⅛ to ¼” (3 to 5 mm) thickness. Working over a large bowl and using firm pressure on the mandoline to ensure a clean cut, shave the cauliflower into slices. If this proves difficult, you can break the cauliflower into large florets—remove the tough center core first—then shave these on the mandoline. The cauliflower will break up a bit as you go, leaving you with little crumbs and small florets, which is fine.

  Chef’s knife option: Break the cauliflower into large chunks or florets, then slice as thinly as you can.
• Transfer the shaved cauliflower to a large bowl.
• Zest a large lime to yield 1 heaping teaspoon of zest; set it aside for the dressing. Now juice the limes to yield 6 tablespoons (90 mL) juice.
• Add half or 3 tablespoons (45 mL) of the lime juice to the cauliflower. Season with 2 pinches of sea salt. Toss with your hands to coat the cauliflower well and marinate while you prep the other ingredients.
• Shake the can of coconut milk before opening to help incorporate the cream, then measure out ⅓ cup (80 mL) in a glass or bowl, whisking to incorporate the liquid and cream.
• Make the Dressing: Add the milk to a blender or food processor along with the lime zest, remaining 3 tablespoons (45 mL) lime juice, ginger, serrano, lemongrass if using, tamari, 2 teaspoons miso, agave, olive oil, 8 large mint leaves (~3g), and the leaves/tender stems from 4 cilantro sprigs (~2g).

  Blend until well combined, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more lime juice for acidity, more tamari for salty savoriness, or more sweetener to taste. Add the additional miso if desired.
• If using the edamame or baked tofu, add it to the bowl with the cauliflower. Pour the dressing on top, tossing with clean hands to combine. Tear or chop the remaining mint and cilantro leaves and add to the salad along with the chopped peanuts. Fold in the avocado, if using. Taste and season with salt to taste, or add a dash of soy sauce as desired.

Notes

1. After discarding the leaves and the tough bottom stem, a small cauliflower weighs approximately 20 to 26 oz / 570 to 740g.
2. To prep fresh lemongrass: Slice off the top tough stalks until you have just the tender bottom part left. Pound the lemongrass with a rolling pin or other heavy tool to break it up a bit (this releases its aroma). Peel away papery outer layers. With the tender inner core, chop finely. If you don’t have fresh lemongrass, you can try adding ½ teaspoon powdered lemongrass to the dressing.

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Sodium: 353mg | Potassium: 296mg | Fiber: 3g | Sugar: 4g | Vitamin A: 83IU | Vitamin C: 22.2mg | Calcium: 24mg | Iron: 0.7mg

The post Shaved Cauliflower Salad with Lime Dressing appeared first on Rainbow Plant Life.

A zesty and bright sumac dressing coats a medley of crunchy veggies and fresh herbs, but the pièce de résistance? A scatter of za’atar pita chips, oven-baked till golden and oh so crunchy.

Enjoy this fresh and light yet flavorful salad any time of year. But have it in summer when produce is at its peak, and you’ll understand why fattoush is one of my favorite salads of all time. 

What is fattoush?

Fattoush originated in northern Lebanon, though it’s popular throughout the country as well as in Syria, Palestine, and Jordan, with regional variations abounding. The name comes from the Arabic root fatt, meaning to crush or crumble, a nod to the torn-up bread at its heart. It belongs to a larger family of dishes known as fattah, where stale flatbread, rather than being wasted, forms a central component of the dish:

“It’s likely that its origin, like that of many Arabic dishes, harkens back to times of austerity … Bread was often used to bulk things up and turn other pantry staples, like legumes, into a meal.” ~Reem Kassis, for Serious Eats

Regional variations abound, and if my own fattoush-sampling journey is any indication, you could work your way around the world trying different versions and never get bored (shout out to Cafe Jabelle in Melbourne, Australia for an unforgettable fattoush; my San Diego neighbors must try the version on Callie’s summer menu).

The fattoush you’ll find here features the expected ingredients—tomatoes & cucumbers, lots of fresh parsley and mint, and a sumac-olive oil dressing—but deviates in one way: rather than the traditional deep-fried pita (delicious, of course), this one calls for baked pita for ease. 

Baking whole pita brushed with olive oil is simple and effective, yielding ultra crunchy pita chips. I also brush the pita with za’atar, a tip I picked up from my Lebanon-raised friend who told me “we always sprinkle local za’atar on the fried pita.” 

PS: If you love the sound of this recipe, I highly recommend Palestinian chef Sami Tamimi’s cookbook, Boustany! It’s a celebration of vegetables and an homage to Palestinian food and culture.

Ingredient notes

Tomatoes & cucumbers: Found in nearly every variation of this salad as, historically, fattoush was made with three primary ingredients: tomatoes, cucumbers, and bread.

Tomato tips: If it’s tomato season where you live, any ripe tomato will work (heirlooms would be swoonworthy!). If you’re making this dish during the colder months, use cherry tomatoes, as those tend to be the sweetest.

Cucumber tips: I love Persian cucumbers (crisp, mildly sweet), but an English cucumber will work (scrape out those seeds!).

Lebanese pita: One of THE defining elements of this salad. If possible, use thin pita, like Lebanese pita or a generically-labeled “Arabic-style pita,” as these get crispiest in the oven. (Curious about the traditional method of deep-frying the pita? Jump to the end of the Tips section for instructions!).

Tips for buying: If you have a Middle Eastern market, they will have plenty of pita options. If not, use whatever thin pita you can find at your local grocery store

Bonus veggies: This is where you’ll see variation across different recipes. I like using scallions for their gently garlicky edge and radishes for their peppery bite.

Substitute: Not a radish fan? Check the “make this fattoush your own” section for swaps. No scallions? You can use red onions but make sure to soak them in ice water for ~10 minutes, as they’re quite harsh otherwise.

Fresh herbs: Absolutely integral to fattoush’s flavor identity. Parsley and mint are the traditional duo, but you could add a small handful of cilantro if you love it.

Sumac: Widely used in Middle Eastern cooking and essential to fattoush, this berry-hued spice shapes the dressing’s flavor profile with its singular fruity tartness and bright tang.

Tips for buying: Sold at spice shops (my fave is from Burlap and Barrel!), Middle Eastern markets, some well-stocked grocery stores, or online.

Pomegranate molasses: I doubt I’ll ever tire of gushing about this ingredient: it adds an inimitable sweet tang and squeal-inducing zing to the dressing. 

Tips for buying: Look for “all natural” pomegranate molases where the sole ingredient is pomegranate juice. This is my favorite brand, but I also enjoy all of these brands. Find even more options at Middle Eastern markets!

Step-by-step instructions

1. Combine 2 ½ tablespoons olive oil, za’atar, kosher salt, and black pepper in a small bowl. Arrange the pita on a rimmed sheet pan. 

2. Rub half of the seasoned oil mixture into the top sides. Flip and repeat on the other side of the pita with the remaining oil.

3. Bake the pita in a 400ºF/200ºC oven for 5 minutes, carefully flip, and bake for 4 to 5 minutes or until deeply golden brown and crunchy.

4. Let cool a bit and then tear into bite-sized pieces. 

5. Chop the cucumbers, tomatoes, and radishes into bite-sized pieces (full instructions are in the recipe card). Thinly slice the scallions. Chop the mint and parsley.

6. Add all the veggies and herbs to a large bowl.

7. Add the dressing ingredients: grated garlic, lemon zest and juice, sumac, pomegranate molasses, olive oil, salt, and black pepper.

8. Gently toss. Just before serving, scatter the toasted pita chips on top. Enjoy immediately!

Tips for making this recipe

Be deliberate about produce!

This salad puts fresh produce center stage, so it’s worth it to seek out the best-quality veggies you can afford/find. Check out your local farmers’ market or food co-op if you have one  

And try to slice the veggies into bite-sized pieces that are roughly the same size. Mouthfuls of similarly-sized morsels in a variety of textures = an exquisite eating experience.

Pita Tips

If possible, seek out Lebanese-style pita or “Arabic-style” pita, which is thin and flat. This is what’s traditionally used in fattoush, and it crisps up best in the oven. 

In our tests, when baking slightly thicker pita, some pieces stay chewy instead of getting crunchy. Admittedly, this is a minor tragedy… but it does dampen the textural experience. 

If your pita is slightly thicker, make these adjustments:

1. You may need only 2 pita instead of 3 (use the weight listed in the recipe card as your guide).
2. Warm the pita, either in the microwave for 10-15 seconds or in the toaster for 30 seconds, until warm–this makes it less likely to tear. 
3. Slice through the seam to split the pita into two single rounds.
4. Bake at a slightly lower temperature to prevent burning. See the recipe card notes for specifics.

Add the pita just before serving

Perhaps more than any other salad in the RPL universe, this one is best eaten fresh—as in, within the first hour of making it. 

One of the many textural delights of fattoush is the crunch of crisp pita in each bite, but the longer the assembled salad sits, the more the pita succumbs to the inevitable fate of bread exposed to moisture: sogginess.

So add the pita to the salad right before you serve it for peak textural contrast. 

Want to prep ahead of time? Check out the first FAQ!

Make this fattoush your own!

Permission to riff, granted.

• Not a fan of spicy radishes? Try diced red/yellow/orange bell pepper. Or just more cucumber. 
• Love cilantro? Replace some of the parsley with cilantro.
• Don’t have za’atar? Dust the baked pita chips with sumac.
• Add lettuce. Chopped romaine is used in many versions of fattoush so feel free to add some in (personally, I am partial to a lettuce-free salad!). 
• Partial to a creamy dressing? Drizzle a tablespoon or two of tahini into the dressing.
• Want a sprinkle of indulgence? Finish with vegan feta (…check out my recipe for Greek-style vegan feta)

How to deep fry pita 

If you want to try the traditional method of deep frying the pita (rather than baking it), here’s the run-down:

• Heat enough neutral-flavored oil for deep frying (or shallow frying) in a high-sided saucepan over medium-high;
• Tear the pita into pieces;
• Working in batches as needed, fry the pita for 3 to 4 minutes, stirring frequently, until golden.
• Transfer to a paper-towel lined surface and sprinkle with salt and za’atar.

Frequently Asked Questions

Are you now a proud member of the Fattoush Fan Club? If so, I’d love it if you’d leave a rating and review!

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Fattoush Salad

One bite of this vibrant fattoush salad and you may never want another salad again. Chopped veggies mingle with fresh herbs, crunchy za’atar pita chips, and a bright, tangy sumac dressing for fresh crunch and zesty zing every mouthful!

Course Dinner, Lunch, Salad, Side Dish

Cuisine Jordanian, Lebanese, Palestinian, Syrian

Diet Vegan, Vegetarian

Servings 6

Calories 242kcal

Author Nisha Vora

Ingredients

Toasted Pita

• 3 thin pita ideally Lebanese pita (6.5 oz / 180g) (see Note 1 if pita is not thin)
• 2 ½ tablespoons (35g) extra virgin olive oil
• 1 ½ teaspoons za’atar (see Note 2)
• Kosher salt and freshly cracked black pepper (see Note 3)

Salad

• 12 ounces (340g) Persian cucumbers (~4 Persian cucumbers)
• 12 ounces (340g) cherry tomatoes (or heirloom tomatoes, if in season)
• 10 (6 to 7 oz / 170 to 200g) radishes (see Note 4)
• 1 bunch scallions (about 6)
• 1 heaping cup (20g) flat-leaf parsley leaves and tender stems
• 1 cup (16g) fresh mint leaves

Sumac Dressing

• 1 large lemon (or 2 medium lemons)
• 2 to 3 cloves garlic (3 for garlic lovers)
• 2 to 3 teaspoons sumac, plus more to taste
• 2 tablespoons (40g) pure pomegranate molasses, more to taste (see Note 5)
• 3 tablespoons (42g) good-quality extra virgin olive oil
• ½ teaspoon maple syrup or agave nectar, as needed

Instructions

• Arrange a rack in the top third of the oven. Preheat to 425ºF/220ºC (see Note 1 if pita is not thin).
• While the oven preheats, wash and chop the vegetables.

  Slice the cucumbers lengthwise, scoop out the seeds, then dice into ½” (1.25 cm) pieces.

  Halve some of the cherry tomatoes, quarter some, and/or slice others. A variety of shapes is nice. If using bigger tomatoes, cut into the same size as cucumbers.

  Chop the radishes slightly smaller than the cucumbers.

  Trim the roots and any bruised tops on the scallions, then thinly slice.
• Toast the pita: In a small bowl, mix together 2 ½ tablespoons (35g) olive oil, the za’atar, black pepper to taste, and ½ teaspoon kosher salt (or half amount sea salt/table salt).

  Place the pita on a rimmed sheet pan (they will slightly overlap). Pour half of the seasoned oil mixture on the tops of the pita and rub it in. Flip and coat the second side.

  Bake for 5 minutes, then carefully flip (the pita is hot!) and bake for 4 to 5 more minutes or until deeply golden brown and very crisp. Allow to cool, then tear apart into bite-sized pieces.
• Chop the herbs: Chop the parsley. Sliver the mint or finely chop it.
• Assemble the salad: In a large bowl, combine the cucumbers, tomatoes, scallions, radishes, parsley, and mint.

  Use a microplane to zest the lemon into the veggies (1 tablespoon / 3g zest), then grate the garlic into the bowl.

  Add 3 ½ tablespoons (52 mL) of lemon juice, the sumac (I usually use 3 teaspoons), pomegranate molasses, 3 tablespoons (42g) olive oil, 1 teaspoon kosher salt (or half amount sea salt/table salt), and several cracks of black pepper.

  Use clean hands or tongs to gently toss the dressing into the salad.

  Taste, adding the sweetener as needed to balance acidity.
• Just before serving, scatter the salad with the toasted pita chips and gently toss.
• Taste, adding more pomegranate molasses or lemon juice for acidity, more sumac as desired, more olive oil for richness, and/or salt to taste. Serve immediately.

Notes

1. Thin Lebanese pita or Arabic-style pita are ideal, as they crisp up easily; sold at Middle Eastern grocery stores. If your pita isn’t thin, make these adjustments:
(1) You may need only 2 pita to yield 6.5 oz / 180g.
(2) Warm them up first in the microwave for 10-15 seconds or toaster for 30 seconds so they don’t tear too much;
(3) use kitchen shears or sharp knife to cut through the pita seam to split into two thin, single rounds;
(4) When tossing the pita with the oil and seasonings, you may need to use a pastry brush to get the oil onto the cut sides;
(5) Bake at 400ºF/205ºC for 5 minutes, then flip, and bake for 3 to 5 minutes.

2. Za’atar is sold at well-stocked grocery stores, Middle Eastern markets, spice shops, or online. I’ve tried many varieties, and Za’atar by Z&Z and Burlap & Barrel are my favorites. If you don’t have it, skip it.

3. If using sea salt or table salt, use about half the amount of salt listed in the recipe.

4. If you don’t like the slightly spicy bite of radishes, you can replace them with more cucumbers or tomatoes, or, if you want a little sweetness, diced red bell pepper.

5. I recommend “all natural” pomegranate molasses where the only ingredient is pomegranate juice. I love this brand and enjoy this one, this one, this one, or this one. Find even more options at Middle Eastern markets.

Nutrition

Calories: 242kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 1.9g | Sodium: 481mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 625.5IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 1.6mg

The post Fattoush Salad appeared first on Rainbow Plant Life.

Lightly breaded in cornmeal and potato starch (read: naturally gluten-free!) and jazzed up with a few simple spices, these pan-fried tenders take just a few minutes in a frying pan to develop a delectably golden, crispy crust…while remaining tender-chewy on the inside!

Snack on them straight out of the pan or serve with a dipping sauce—either way, these light and crunchy tenders are the lowest-effort way to make tofu pure fun.

Fun fact

I guess you could say I was a tad overzealous when writing my cookbook, Big Vegan Flavor, because I ended up having to cut a bunch of recipes so my manuscript wouldn’t be 1,000 pages (literally ).

These crispy tofu tenders were in the “tragically cut from the final draft” category (like these two recipes), so I’m glad I finally get to share them with you!

Ingredient notes

• Super firm tofu: Its low water content makes it the ideal tofu variety to use here—it’s chewy, a little meaty (the same qualities that make it perfect in my Thai Laab with Tofu), and on the sturdier side. In other words, it holds up great in the dredging process and feels most chicken-adjacent. 

Substitute: You can use extra firm tofu, but you’ll want to press it for 15 to 20 minutes first, ideally replacing the towels halfway through, to remove as much moisture as possible.

Plant-based “buttermilk”: AKA soy milk + apple cider vinegar! The vinegar curdles the soy milk to create a tangy flavor and thick texture. The thick liquid better coats the tofu, helping the dry batter adhere to all surfaces of the tenders.

Optional (but recommended): I add a bit of Better than Bouillon “no chicken base” (or an alternative brand like this) to the milk prior to mixing it with vinegar, which infuses it with a dose of salty umami. 

If using this ingredient, you’ll need to warm up the milk first so the concentrate can dissolve. Wait until the milk mixture cools, then stir in the vinegar (the milk curdles better at room temperature).

Cornmeal: I love using a stone-ground cornmeal to add a subtle crunchy texture. Bob’s Red Mill medium-grind cornmeal is a great option that’s widely available. I don’t recommend fine cornmeal, as it won’t add much texture (its flavor is also muted, as it’s typically produced with heavy industrial machinery). 

Potato starch: Just like in my simple baked tofu recipe, we use potato starch to achieve a crispy coating on the tofu tenders! Please note potato starch is NOT the same as potato flour. 

Substitute: Potato starch is the ideal starch here, as it tolerates high heat, yields a nice crispy texture, and has a neutral flavor. In contrast, in my rounds of testing, I could taste the chalkiness of cornstarch (though I may be sensitive to this), and arrowroot did not produce a crispy coating. 

Seasonings: We keep it simple with a few staples: nutritional yeast, garlic powder, dried oregano, onion powder, and smoked paprika (plus cayenne pepper, if it floats your boat). A little bit of cane sugar balances the flavor profile and helps the tenders brown to a mouth-watering hue. 

Step by Step Instructions

1. Prepare the batter: If using the Better than Bouillon, heat the soy milk in the microwave until warm, then whisk in the Better than Bouillon until dissolved. Cool to room temp.

2. Once cool, stir the vinegar into the milk, and set aside to curdle.

3. Prepare the tofu: Slice the tofu block in half crosswise.

4. Flip each half onto its taller side and slice downwards to create 3 even planks.

5. You should have six planks like this.

6. Slice the planks in half (or into 1” thick batons). Dab each with a paper towel to remove any moisture.

7. In a shallow bowl, combine the cornmeal, potato starch, nutritional yeast, sugar, spices, and salt.

8. Whisk well to eliminate clumps.

9. One by one, dip each tofu slab into the milk mixture, getting each side coated.

10. Dredge in the cornmeal batter, coating all sides thoroughly—no wet spots! Transfer each slab to a cutting board or plate.

11. Heat a 12-inch frying pan over medium-high with the oil. Add the slabs in a single layer and reduce the heat to medium. Cook undisturbed for 3½ to 4½ minutes, until the bottoms are golden brown.

12. Use an offset spatula or other small spatula to flip and cook 2 to 3 minutes on the second side. 

13. Flip onto each of the thinner sides and cook for 1 minute (or less) until golden brown all over.

14. Transfer to a wire rack and cool for 5 minutes.

Tips for making crispy tofu tenders

Minimize the mess

The dredging process is, by nature, a little bit messy. If mess = stress in your kitchen, here are my top tips for minimizing both:

1. Set up for success: Line up your stations so you’ve got the milk mixture next to the cornmeal mixture next to an empty plate where the battered and breaded tofu tenders will go.
2. Assign one hand to each task: Pick one hand to be your milk-dunking hand and let the other be your dredging hand, and confine each to its job. Your hands are going to get messy—but at least they’ll be messy in orderly, designated ways.

Tips for frying the tofu tenders 

1. After you add the oil, don’t forget to reduce the heat to medium, as the coating will burn otherwise. 
2. If you start to notice significant charring during the cooking process, lower the heat a touch more (light charring in spots is okay). 
3. The easiest way to flip the tenders is to use an offset spatula like this along with another smaller spatula or turner.

Sauce ‘em up!

Let me be clear—these tofu tenders are delicious straight out of the frying pan.

But  they’re even more fun with a great sauce for dipping! Try these tenders with:

• Personal favorite: my vegan ranch dressing. The herby creaminess is a divine pairing. 
• Creamy but grown up: this creamy, garlicky vegan aioli. 
• Cooling, creamy, and gorgeously green: this 5-minute avocado crema
• For a sweeter option: You can’t go wrong with my homemade BBQ sauce (or keep things quick with your fave store-bought option). 
• For a slightly spicy option: Make this simple Sriracha Mayo—mix together ¼ cup (56g) vegan mayo + 2 ½ teaspoons Sriracha + ½ teaspoon lime juice (more or less Sriracha or lime to taste!)

Frequently Asked Questions

Hope you (and your kiddos) love these tofu tenders! If so, please leave a rating and review below—it means the world to me!

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Crispy Tofu Tenders

These crispy tofu tenders are tofu at its most fun (and kid-friendly)! Simple to make—just dredge super-firm tofu planks in vegan buttermilk + a spiced gluten-free breading, then give them a few minutes in a hot pan to crisp up to golden-edged perfection. Snack on them plain or dunk in your favorite dipping sauce!

Course Dinner, Lunch, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 346kcal

Author Nisha Vora

Ingredients

• ⅓ cup (80 mL) soy milk
• 1 teaspoon Better than Bouillon “no chicken base” (optional)
• 1 ¼ teaspoons apple cider vinegar
• 16 oz (454g) super-firm tofu, drained
• 3 ½ tablespoons (34g) medium-grind or coarse-grind cornmeal
• 4 ½ tablespoons (45g) potato starch (see Note 1)
• 2 tablespoons + 2 teaspoons nutritional yeast
• 2 teaspoons organic cane sugar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Heaping ¼ teaspoon onion powder
• Heaping ¼ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for a mild kick)
• Kosher salt (Diamond Crystal) and freshly cracked black pepper
• 2 ½ to 3 tablespoons (35 to 42g) avocado oil (or other neutral-flavored oil)

Instructions

• If using the Better than Bouillon “no chicken base”: Add the soy milk to a small-medium bowl and heat in the microwave until hot, about 45 seconds. Whisk the Better Than Bouillon into the milk until completely dissolved.

  Cool to room temperature (place in the fridge to speed this up). In the meantime, work on steps 3 and 4.

  When the mixture has cooled to room temp, stir in the vinegar and set aside to curdle.
• If not using the Better than Bouillon “no chicken base”: In a small-medium bowl, whisk together the milk and vinegar; set aside for a few minutes until curdled.
• Slice the tofu block in half crosswise, then flip each half onto its taller side. Slice downward to get 3 evenly-sized planks. From here, halve the planks lengthwise into 1” thick batons, so you have 6 batons per half, 12 total. Gently press down on each with a paper towel to remove any excess moisture.
• In a shallow bowl or pie plate, combine the cornmeal, potato starch, nutritional yeast, sugar, garlic powder, oregano, onion powder, paprika, cayenne if using, several twists of black pepper, and 1 ½ teaspoons kosher salt (¾ tsp if using sea salt/table salt). Whisk very well to remove clumps of potato starch.
• Arrange your work station: cooled milk mixture, cornmeal breading, and a cutting board or large plate. When battering and breading, to minimize mess, reserve one hand for the milk and one hand for the breading.
• Working with one tofu slab at a time, use one hand to dip all sides of it into the milk, then use your other hand to dredge each side into the cornmeal batter, coating well. Set aside on the large plate. Repeat with the remaining tofu slabs, taking care to coat each piece individually.
• If you have leftover cornmeal batter, dredge the tofu again, focusing on any spots of the tofu that aren’t well coated.
• Heat a 12-inch frying pan over medium-high heat for a few minutes, then add the oil. Once shimmering, arrange the slabs in a single layer. Reduce the heat to medium. Cook for 3 ½ to 4 ½ minutes, or until the bottoms are golden brown.
• Flip and cook for 2 to 3 minutes on the second side, or until golden brown, lowering the heat as needed to prevent burning (light charring is okay). Finally, cook for 1 minute or less on each of the thinner sides of the slabs until those are browned too.
• Transfer to a wire rack to cool for 5 minutes, then enjoy plain or serve with your favorite dip.

Notes

1. While you can technically substitute with arrowroot powder or cornstarch (use 4½ tablespoons / 36g), potato starch works best. Personally, I can taste a the slight chalkiness when using cornstarch. And when using arrowroot powder, the coating didn’t get very crispy. 

Nutrition

Calories: 346kcal | Carbohydrates: 24g | Protein: 22g | Fat: 18.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.49g | Monounsaturated Fat: 6.35g | Sodium: 442.1mg | Potassium: 154.4mg | Fiber: 5g | Sugar: 3g | Vitamin A: 220IU | Calcium: 89.5mg | Iron: 4.4mg

The post Crispy Tofu Tenders appeared first on Rainbow Plant Life.

Starring crumbled tofu pan-fried into meaty morsels, tossed with aromatics and fresh herbs, and infused with a tart, spicy, sweet-savory dressing that sings with a symphony of flavor: funky vegan fish sauce, bright lime, and nutty toasted rice powder.

Delicious on its own, or pile it into lettuce cups with sticky rice for a very fun dinner.

What is laab?

Laab (or “larb” as it’s often spelled in the West—Pailin Chongchitnant of Hot Thai Kitchen explains why) is a ground meat salad hailing from northeastern Thailand (known as the Isaan region) as well as Laos (it’s the national dish of Laos!). 

It’s known for its bright, bold confluence of flavors—tangy, spicy, aromatic, fresh, and plenty of savory salty depth—and has a uniquely nutty, popcorn-esque flavor from toasted rice powder (khao khua).

Outside of the obvious swap necessary to make a vegan version of Thai laab (ground meat → tofu), the key flavor identity remains the same… meaning this plant-based version has all the signature vibrance of the original!

Ingredients & Substitutes

• Super firm tofu: The best pick for mimicking ground meat. It’s already pressed and dense, so it cooks up chewy and meaty. Sometimes labeled “high-protein tofu.”
• White rice: Used to make toasted rice powder (khao khua), an essential ingredient that gives laab its roasty flavor and slight crunch, thickening the dressing with its starches. It’s simpler to make than it sounds: just toast Thai sticky rice (or jasmine rice) in a dry pan until golden brown, then grind it into a coarse powder. Buy Thai sticky rice online (here or here) or at Southeast Asian grocers.
• Vegan fish sauce: Salty, savory, funky—without any fish involved! Most versions use some mix of mushrooms, soybeans, salt, and seaweed to deliver the umami blast that laab needs. I like Ocean’s Halo best; Tofuna Fysh works too, as does Au Lac (this one is very salty — start with a lot less).
• Thai roasted chili flakes:Traditional in laab. Look for roasted Thai chile flakes at Southeast Asian grocery stores or online, or see the substitutes below if you’d rather not buy them or are sensitive to heat.
• Fresh makrut lime leaves: If you’ve ever swooned over the flavor of Thai food, there’s a good chance you were swooning over the otherworldly citrus dimension lime leaves bring. Find them at Southeast Asian grocers and large Asian markets like H Mart, labeled “lime leaves,” “makrut lime leaves,” or “kaffir lime leaves” (I don’t recommend using the latter term, as it’s a slur).
• Shallots & Lemongrass: In Southeast Asian cooking, shallots and lemongrass are what onion and garlic are to Indian food—fundamental aromatics that build tons of flavor! Lemongrass is sold at well-stocked grocery stores and Asian markets.

Substitutes

Even if you don’t have access to a Southeast Asian grocer, you can make this recipe with delicious results!

• No super firm tofu? Use extra-firm and press it for 20 minutes before crumbling.
• No Thai sticky rice? This works well with white jasmine rice.
• Don’t want to toast your own rice? Buy roasted rice powder instead. 
• No vegan fish sauce? Soy sauce or tamari work great. Use less; exact amounts are in the recipe card notes.
• No Thai roasted chili flakes? Use another Asian chile flake like Sichuan chili flakes (or gochugaru for milder heat) OR use 1 to 3 teaspoons of fresh minced chilies—bird’s eye chiles, serranos, or jalapeños.
• No makrut lime leaves? Add 1 teaspoon of fresh lime zest to the dressing. Still very delicious.
• No lemongrass? Omit it, or add ½ teaspoon powdered lemongrass to the dressing, then taste and add more as desired.

Step-by-step instructions

1. Toast the rice: Heat a large frying pan over medium heat (for jasmine rice) or medium-low heat (for sticky rice), then add the rice.

2. Stir frequently until it begins to take on color, then start stirring constantly until golden brown with a toasty, popcorn-like aroma (7 to 10 minutes). Transfer to a bowl and cool.

3. Make the toasted rice powder: Grind the rice into a coarse powder using an electric spice grinder/coffee grinder.

4. Grind for just a few seconds to retain some texture. Alternatively, grind the rice using a mortar and pestle.

5. Prep the lemongrass by peeling away the outer layers and slicing off the tops of the stalks.

6. Pound the remaining bottom sections with a rolling pin to release the aromatic oils, then finely chop.

7. Cook the tofu and aromatics: Crumble the tofu by hand into small morsels, roughly the size of a blueberry.

8. Heat a large frying pan over medium-high for, then add the oil and the crumbled tofu with a pinch of salt.

9. Cook undisturbed for 2 to 3 minutes to start the browning process, then cook for 10 minutes total, stirring occasionally, until golden brown. Transfer to a large bowl.

10. Return the pan to medium heat with a bit of oil. Cook the shallots for 2 minutes until softened, then add the garlic and lemongrass for 1 to 2 minutes. Transfer to the bowl of cooked tofu.

11. Make the dressing: whisk together the toasted rice powder, lime juice, chili flakes, fish sauce or soy sauce, sugar, and minced lime leaves (or lime zest). 

12. Assemble: Add the dressing to the tofu-aromatics mixture.

13. Stir well to coat.

14. Fold in the mint, cilantro, and scallions and taste for seasonings.

Tips for making Thai laab

Make substitutions as needed

While I would love for everyone to be able to try the recipe as it’s written (it delivers the unique quintessential flavors of laab that I love so much), I know many readers won’t have access to every single ingredient.

Jump up to the ingredients section for substitutes for the specialty ingredients, including fresh lime leaves, lemongrass, Thai chile flakes, and vegan fish sauce. 

Tailor the spice

Laab is traditionally quite spicy, but I know that’s not everyone’s cup of tea. Here are a few tips for achieving the perfect spice for your palate:

• If you’re using Thai chili flakes, start slowly. 2 teaspoons—the upper end of the range called for in the recipe—makes for a spicy laab! 
• Feel free to try other Asian chili flakes: Sichuan chili flakes would be great, and gochugaru would give you a milder heat.
• If using fresh chiles: Try 1 to 3 teaspoons of minced fresh chile peppers. Listed from mildest to hottest: jalapeños, serrano peppers, or birds’ eye chilies. 

Tips for Toasted Rice Powder

1. If using Thai sticky rice, AKA glutinous rice, use medium-low heat; at a higher heat, the rice tends to start smoking.  

2. If using white jasmine rice, you can start with medium heat, though you may still want to eventually lower to medium-low heat for even toasting.

3. Once the rice takes on some color, start stirring constantly. This will give you evenly golden brown rice with a deep, roasty nutty flavor (and prevents burning). 

4. Wait until the rice has cooled, then transfer to your grinding tool of choice and grind it into a coarse powder, not a fine powder.

If using a mortar and pestle, it will take 4 to 5 minutes with some arm power. If using an electric spice grinder or coffee grinder, it takes just a few seconds. 

Frequently Asked Questions

Lovin’ this laab? Let me know by leaving a rating and review below! Reading your comments makes my day!

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Thai Laab (Larb) with Tofu

This Thai Laab (Larb) with Tofu showcases all the vibrant flavor of laab—a ground meat salad from northeastern Thailand and Laos—but skips the meat. Featuring crisp-chewy tofu, aromatic lemongrass and shallots, and a fresh, tangy, bright dressing.

Course Dinner, Lunch

Cuisine Laotian, Thai

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 285.6kcal

Author Nisha Vora

Ingredients

• 2 ½ tablespoons (32g) Thai sticky rice (aka white glutinous rice) (OR white jasmine rice, see Note 1)

Tofu and aromatics

• 16 ounces (454g) super firm tofu, drained
• 2 tablespoons (28g) neutral flavored oil, separated
• Kosher salt
• 1 large shallot, thinly sliced (~ 2 oz / 55g once sliced)
• 4 cloves garlic, finely chopped (optional if using lemongrass and lime leaves)
• 2 stalks fresh lemongrass (see Note 2)

Dressing

• 4 fresh makrut lime leaves (OR 1 teaspoon finely grated lime zest, see Note 3)
• 3 ½ tablespoons (52 mL) freshly squeezed lime juice
• ½ to 2 teaspoons Thai chili flakes (or fresh chilies, see Note 4)
• 2 ½ tablespoons (38 mL) vegan fish sauce (see Note 5 for sub)
• 1 tablespoon brown sugar

Finishing

• ¼ cup tightly packed (6g) fresh mint leaves, chopped
• 1 handful (6 to 8g) cilantro leaves, chopped
• 3 to 4 scallions, bruised tops trimmed and thinly sliced (optional)

For serving

• Cooked sticky rice (or other white rice)
• Fresh crunchy vegetables such as lettuce leaves, wedges of green cabbage, sliced cucumbers or snap peas
• Lime wedges

Instructions

• Toast the rice. Heat a large frying pan over medium-low for 1 ½ to 2 minutes (for jasmine rice, use medium heat). Add the rice and stir frequently. Once it starts to turn color, stir constantly until deeply golden brown with a toasty popcorn-like aroma, 7 to 10 minutes.

  If it starts to smoke a lot, reduce the heat. Transfer to a bowl to stop cooking.
• Grind the rice. Once the rice has cooled, transfer to an electric spice grinder/coffee grinder or a mortar and pestle and grind into a coarse powder.

  If using an electric grinder, it'll only be a few seconds–you still want some texture. If using a mortar and pestle, it will require some arm power and 4 to 5 minutes.
• Prep the lemongrass. Peel away the papery outer layers and slice off the top part of the stalks until you have just the tender bottom section. Pound the lemongrass with a rolling pin or other heavy tool to lightly break it up and release aroma.

  With the tender inner core, chop it very finely or mince; store with the garlic.
• Prep the lime leaves. Fold the leaves in half to strip out the center vein, then fold up the leaves and mince as finely as you can (like chiffonading basil very finely).
• Prep the tofu. Crumble the tofu into very small pieces with your hands, about the size of a blueberry.
• Cook the tofu. Return the frying pan to medium-high heat for 2 minutes, then add 1 ½ tablespoons (21g) of oil.

  Add the crumbled tofu with a pinch of salt. Cook undisturbed for 2 to 3 minutes to allow some browning. Cook for a total of about 10 minutes, stirring only every 1 ½ minutes, until golden brown in most spots.

  Note: If the tofu starts to char, reduce the heat to medium.

  Transfer the tofu to a large bowl and allow the pan to cool off a bit.
• Saute the aromatics. Return the frying pan to medium heat and add the remaining ½ tablespoon of oil. Add the shallots and season with a pinch of salt.

  Stir frequently for 2 minutes, or until softened. Add the garlic and lemongrass and stir frequently for 1 to 2 minutes, or until the smell of raw garlic cooks off.

  Transfer to the bowl of cooked tofu.
• Assemble. To the cooked tofu mixture, add 2 tablespoons (24g) of the toasted rice powder, the minced lime leaves (or lime zest), lime juice, chili flakes, fish sauce (or lesser amount of soy sauce), and the sugar. Toss well to coat the tofu.

  Taste, adding more lime juice for brightness, more fish sauce for savory saltiness, more rice powder for toasty crunch, or more sugar for balance.
• Fold in the mint, cilantro, and scallions if using. Season to taste with salt as needed. If desired, mix in more toasted rice powder.
• Serve with cooked rice for scooping and fresh veggies/lime wedges on the side.

Notes

1. While sticky rice is traditionally used in Thailand/Laos, you can use jasmine rice with great results. As a shortcut, you can also purchase roasted rice powder at some Asian markets.
2. If you can’t find lemongrass, just omit it. Or, if you have powdered lemongrass, try adding ½ to 1 teaspoon to the sauce.
3. Fresh makrut lime leaves are sold at Southeast Asian grocery stores and some larger Asian grocers (e.g., H Mart). They may be sold frozen sometimes.
4. If using Thai chili flakes, start slowly, then add more to taste; 2 tsp is quite spicy! As a sub, you can use other Asian chili flakes, such as Sichuan chili flakes (or gochugaru for mild heat). Or use 1 to 3 teaspoons of finely minced fresh chilies, such as birds’ eye, serrano, or jalapeños–3 teaspoons will be fairly spicy.
5. If you don’t have access to vegan fish sauce, use 1 tablespoon + 1 teaspoon soy sauce (or tamari).

Nutrition

Calories: 285.6kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353.8mg | Potassium: 119.8mg | Fiber: 3.2g | Sugar: 4.3g | Vitamin A: 104IU | Vitamin C: 5.7mg | Calcium: 117.8mg | Iron: 4mg

The post Thai Laab (Larb) with Tofu appeared first on Rainbow Plant Life.

This plant-based version of a Vietnamese bánh mì is nothing short of heavenly: a delicately crispy roll spread with umami-infused mayo and an (optional) rich, mushroom-walnut pâté, layered with golden-crusted slabs of chili-lemongrass glazed tofu, and topped with signature pickled daikon and carrots, fresh herbs, and sliced chiles.

With all the flavor highlights that make the classic sandwich so beloved—salty savory richness, a bit of spice, herby freshness, and plenty of bright, pickle-y zing—the first bite will transport you straight to sandwich heaven.

The bánh mì framework

Celebrated Vietnamese food writer Andrea Nguyen of Viet World Kitchen said it best: “As long as you maintain the framework of crisp bread, succulent filling, tangy pickled vegetables, chile slices, cucumber, and herbs, you can feature practically anything else in it.”

Indeed, the genius of this iconic Vietnamese sandwich is its mix of components that work harmoniously together: a light, crispy-crusted bread roll, some sort of mayo spread, pâté, a protein, đồ chua (pickled vegetables), and herbs to finish.

To streamline this recipe, I’ve chosen to make the pâté optional. But if you have the time, it is SO worth it! And it can be made several days ahead of time.

There’s no better sandwich.

Why Banh Mi is the world's best sandwich.

With over 100K views on Youtube in the first week, this banh mi recipe is a huge hit with my community. I hope you love it just as much!

The 6 components—and how to nail them

Component #1 – Bread

“Bánh mì” means “wheat bread” in Vietnamese—the fact that it’s both the name of the sandwich and the all-important vehicle holding it together speaks to the importance of this first element in the framework.

Traditional bánh mì are made with Vietnamese baguette-style rolls, which are soft on the inside but have airy, crackly crusts (and less dense than traditional French baguettes). 

Where to buy: Find them at Vietnamese supermarkets/bakeries or Vietnamese restaurants (especially ones that serve bánh mì).

Substitute: There are plenty of American supermarket options that work well here, including soft-ish French or Italian loaves/rolls, ciabatta rolls, hoagie rolls, or mini slider buns. Look for relatively soft breads, nothing too crunchy, chewy, or dense (and steer clear of sourdough).

Component #2 – Pickled daikon & carrots (đồ chua)

“Đồ chua” translates to “pickled things” or “sour things” in Vietnamese, and it’s possibly the most signature element of a bánh mì. Sweeter than Western-style pickles, their tangy-sweet punch and fresh crunch brighten the richer elements of the sandwich.

You’ll julienne carrots and daikon radish, then massage them with salt to encourage them to soften and release excess moisture, and finally pickle them in a simple vinegar-sugar-salt brine.

Ingredient tips: Find daikon radish at well-stocked supermarkets as well as Asian grocers. And no need for fancy vinegar here—cheap distilled white vinegar is ideal because its sharp edge cuts through fatty fillings really well.

Substitute: If you can’t find daikon radish, you can try using white turnips (it’s a bit earthier) or jicama (it’s sweeter, with no bite). Avoid “regular” red radishes, as they’re too peppery and assertive.

Component #3 – Mayo

Similarly, nearly every bánh mì features mayo, which adds an indulgent fatty richness which plays beautifully against the brightly sour pickles (element #5).

In this recipe, you’ll combine vegan mayo, Bragg’s Liquid Aminos, and plenty of black pepper for a 1-minute (but delicious!) umami-infused mayo. 

Maggi seasoning is what’s traditionally used in bánh mì, but I personally prefer Bragg’s Liquid Aminos for its simpler ingredient profile (just vegetable protein from soybeans and purified water), plus its rich, salty-savory flavor tastes reasonably similar to Maggi. 

Ingredient tips: Just Mayo and Follow Your Heart Vegenaise are my preferred brands of vegan mayo. Find Bragg’s Liquid Aminos in well-stocked grocery stores (or feel free to use Maggi seasoning if you prefer). 

Substitute: If you can’t find Bragg’s Liquid Aminos, note that it is not interchangeable with coconut aminos, which are sweeter. Use soy sauce instead—but you’ll want to use more soy sauce, as it’s milder in effect.

Component #4 – Pâté (Optional but recommended)

Many classic bánh mì contain pâté, a spread typically made from pureed animal liver, which brings another layer of savory richness.

The good news—you don’t need animal products to make a killer pâté!

Taking inspiration from my lentil tacos—which features a killer combo of earthy lentils, meaty mushrooms, and umami-rich walnuts—this vegan pâté is so delicious that I shamelessly eat it by the spoonful. Here, it adds the quintessential richness and complex savory-slightly sweet flavor that make a bánh mì special.

To streamline this recipe, I’ve chosen to make the pâté optional. But if you have the time, it’s well worth making (and it can be made ahead of time)!

Component #5 – Protein

In the world of bánh mì, you’ll find lots of variation in this element, though pork is often featured. 

Our plant-based bánh mì is piled high with slabs of chili-lemongrass glazed tofu, a nontraditional but extremely fun centerpiece of the sandwich—and a dynamite flavor companion to all the other elements.

Ingredient tips: You can find fresh lemongrass at some well-stocked grocery stores, specialty grocers, or Asian grocers. Jump to the Tips section for how to prepare it!

Substitute: If you can’t find lemongrass, just omit it—there are so many other delicious flavors in both the tofu glaze and the sandwich overall!

Component #6 – Toppings

Fresh cilantro sprigs are classic and pretty much nonnegotiable (unless you have a genetic intolerance). I also like to add fresh mint and sliced chiles (predictable, I’m a spice fiend ). Optionally, feel free to add a few spears of cucumbers or other crunchy veg!

Substitute: Cilantro-hater? Skip it and just use mint. Not into spicy? Go easy on the fresh chiles, or omit altogether.

Step by step instructions:

For visual step-by-step instructions, watch the YouTube video!

1. Element 1–Pickled Daikon & Carrots: Start at the 00:20 mark. 
2. Element 2–Vegan Pâté: Start at the 02:14 mark.
3. Element 3–Chili-Lemongrass Glazed Tofu: Start at the 05:40 mark. 
4. Element 4 & 5–Bread & Umami Mayo: Start at the 09:09 mark.
5. Assembling the Sandwich: Start at the 10:18 mark. 

Tips for making this vegan bánh mì

Don’t skip the saltwater tofu soak

As I explain in more detail in my guide on how to cook tofu, soaking tofu in hot salty water draws out moisture from within the tofu block—even more efficiently than pressing the tofu! As an added bonus, it also seasons the tofu from within.

In my various recipe tests, we tried the tofu using the hot saltwater soak and using the classic pressing method, and the version with the hot saltwater soak was noticeably more flavorful.

Tofu Tip

You might notice the recipe calls for measuring out 24 oz (680g) of tofu. That’s because this is the maximum amount of tofu that can fit in one large frying pan (a 12” / 30 cm pan).

You have two options: (1) weigh out your tofu and slice off any excess until you get 24 oz (680g) of tofu; OR (b) slice each tofu block into ⅔” pieces, using no more than 6 blocks per slab. 

Of course, if you don’t mind cooking the tofu in two batches, you can use more tofu than the recipe calls for.

How to prep lemongrass

If you’re lucky enough to find lemongrass, when prepping it, you only want to use the bottom part of the lemongrass stalk—the portion that feels softer and bendy.

1. Remove the papery outer layers from the lemongrass 
2. Slice off the top hard section, roughly the top 1/2 or 2/3 of the stalk.
3. Smash down on the remaining bottom portion of the stalk with a rolling pin or mallet (to release bright citrusy oils)
4. Use a sharp knife to mince the remaining lemongrass

Tip: If you don’t want to waste the tough parts of the lemongrass, you can simmer them in water with fresh ginger to make lemongrass-ginger tea (or simmer them in a Thai curry or soup). 

Make the pickled vegetables ahead of time

The pickled daikon & carrots (đồ chua) taste best once they’ve rested in the fridge for a bit. While it’s more traditional to wait 12 to 24 hours, even a 1- or 2-hour rest is great, as it softens the earthy flavors and allows the the flavors to mingle together.

Pick the right bread

In bánh mì, the bread itself is critical element of the sandwich.

• Don’t pick anything too dense or chewy: Jump to component #1 in the section “The 6 components” for tips on what kind of bread to use and where to buy it. 
• Lightly toast it: That way, you get that lovely crisp-chewy contrast. Just be sure to cool the bread before assembling so it doesn’t melt the mayo or pâté!
• Don’t be afraid to hollow out the halves: Especially if you are using a denser, American-style bread, you’ll likely want to scoop out a bit of the bready interior first.

Shortcut options

While I would love for you to try the recipe as written at least once so you get the full experience, I understand there are several components of this sandwich and you may want to streamline it.

Shortcut Option 1: For this recipe, I made the pâté optional. If you skip it, increase the amount of the umami mayo so you have sufficient spread/sauce.

Shortcut Option 2: If you’re really short on time, when making the tofu, skip the garlic, ginger, and lemongrass. Just pour the chili glaze into the pan, wait until it thickens, then add the cooked tofu to coat. 

Frequently Asked Questions

Did this bánh mì blow you away (and possibly ruin all other sandwiches for you, forever)?! Leave a rating and review below—I always love reading your comments!

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Tofu Bánh Mì

Each individual element of this tofu bánh mì is delightful on its own, but pile them all between a lightly crisp roll and you get a mind-blowing triumph of vibrant flavor and contrasting textures. Bookmark this plant-based spin on the classic Vietnamese sandwich when you want to impress.

Course Dinner

Cuisine Vietnamese

Diet Vegan, Vegetarian

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Pickling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 to 6

Calories 578kcal

Author Nisha Vora

Ingredients

• Pickled Daikon and Carrots (aka Đồ Chua, see 2nd recipe card)
• Vegan Pâté (optional but recommended, see 3rd recipe card)
• Chili-Lemongrass Glazed Tofu (see 4th recipe card)
• 4 to 6 Vietnamese baguette-style rolls, French or Italian loaves/rolls, ciabatta rolls, or hoagie rolls (see Note 1)

Simple Umami Mayo

• ¾ cup (168g) vegan mayo (see Note 2)
• 1 ½ teaspoons Bragg’s liquid aminos (for alternatives, see Note 3)
• ~15 twists of freshly cracked black pepper

Toppings

• Several handfuls of cilantro sprigs (remove tough stems)
• A few handfuls of fresh mint leaves (optional but delicious)
• Jalapeños, serranos, or Fresno peppers, sliced (for a kick!)
• Sliced cucumber spears (optional)

Instructions

• Make the Pickled Daikon and Carrots (Đồ Chua) at least 1 hour in advance (or a few days in advance).

  Make the Vegan Pâté (up to a few days in advance).

  Make the Chili-Glazed Tofu.
• Make the Simple Umami Mayo: In a bowl, use a fork to whisk together the mayo, liquid aminos, and black pepper until smooth and well combined. Taste and add more black pepper or liquid aminos as desired. Refrigerate until ready to use.
• Lightly toast the bread: Preheat the oven to 325ºF/160ºC. Add the bread to the oven rack and toast for 3 to 5 minutes or until lightly crisp. Allow to cool (so it doesn’t melt the mayo or pâté).
• Slice the bread: Lay the baguette or roll flat on a cutting board, seam side down if there is one. Using a serrated knife, slice along the length of the bread, but stop before cutting all the way through, leaving the back edge intact so the two halves stay connected (i.e., cut the bread "hot dog style").

  If there’s a lot of dough inside, scoop out a bit of the soft interior to make room for fillings.
• Assemble: Spread the Simple Umami Mayo across both sides of the bread. Top with the Vegan Pâté on both sides (I like to be generous with it).

  Add the Chili-Glazed Tofu followed by the Pickled Daikon and Carrots. Top with cilantro sprigs and other optional toppings.

  Close the sandwiches, then slice in half for easier eating.

Notes

1. Bánh Mì is best with softer, less artisanal breads. Don’t use something very crusty like sourdough or anything too chewy/dense.
2. For vegan mayo brands, we love JUST Mayo, as well as Follow Your Heart Vegenaise. If you aren’t making the pâté, you may want to increase the umami mayo quantity so you have enough spread for the sandwiches: start with 1 cup (225g) vegan mayo, 2 teaspoons Bragg’s liquid seasoning, and ~20 twists of black pepper.  
3. Maggi seasoning is traditionally used so you can use that if you prefer (start slowly), but Bragg’s liquid aminos is a pretty good substitute (both are rich, salty umami-rich products made via hydrolyzed proteins). It’s NOT the same as coconut aminos, which is quite sweet. If not available, use soy sauce (though you’ll likely want to use more than the amount listed, as it’s milder in effect). 
4. As always nutritional calculations are automatically calculated and should be used only as an estimate. The calculations do not include the optional pâté.

Nutrition

Calories: 578kcal | Carbohydrates: 51g | Protein: 20g | Fat: 32g | Saturated Fat: 3g | Sodium: 1548mg | Fiber: 5g | Sugar: 17g | Calcium: 224mg | Iron: 4.7mg

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Vietnamese Pickled Daikon and Carrots (Đồ Chua)

A Bánh Mì wouldn't be complete without pickled daikon and carrots! They bring a bright, sweet-and-sour crunch that cuts through the richness and completes the sandwich.

Course Condiment

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Pickling Time 1 hour hour

Total Time 35 minutes minutes

Servings 6

Calories 59kcal

Author Nisha Vora

Ingredients

• ~ 9 ounces (255g) carrots (4 to 5 medium carrots)
• ~ 9 ounces (255g) daikon radish (see Note 1)
• Fine sea salt
• ½ cup (120 mL) filtered water
• ¼ cup + 3 tablespoons (105 mL) distilled white vinegar
• 4 ½ tablespoons (56g) organic cane sugar

Instructions

• Peel and wash the carrots and daikon radish.

  Using a sharp knife, slice the carrots and radish crosswise into 2 to 3” pieces (5 to 7.5 cm), then slice each piece lengthwise into planks. From here, slice each plank into matchstick pieces ⅛” to ¼ (3 to 6 mm) thick (see Note 2).

  The goal is to have roughly 1 pound (450g) of peeled, julienned vegetables (~5 cups worth). I like to have a 50:50 ratio of carrots and daikon, but you don't need to be precise.
• Measure out the salt for step 3.

  If you have a scale: Weigh the julienned vegetables in grams, then multiply the total weight by 2% (.02).

  Example: If the julienned vegetables weigh 450g → 450 x .02 = 9

  For 1 pound / 450g julienned vegetables, this is 9g of or 1 ½ teaspoons of fine sea salt.
• Add the julienned vegetables to a large bowl with the 2% sea salt. Massage the salt into the vegetables for 2 minutes, or until there’s a fair amount of liquid pooling at the bottom and the vegetables are glistening.
• Let the vegetables rest for 15 minutes, then drain them and rinse well. Working in handfuls, use your hands to squeeze out as much moisture from the vegetables as you can.
• Transfer the vegetables to a glass jar and pack them in tightly (a 24-oz / 700 mL jar works well or two smaller jars).
• Bring the ½ cup (120 mL) water to a boil in a saucepan or kettle, then combine the boiling water, vinegar, sugar, and 1 teaspoon (6g) sea salt. Whisk very well to dissolve the sugar and salt.

  Pour the brine over the vegetables until they’re submerged (you may not need all the brine).
• Seal the jar and refrigerate for at least 1 to 2 hours, ideally for 12 to 24 hours. These will stay good in the fridge for about 1 week.

  NOTE: Since radishes contain sulfur, there will be a relatively strong aroma once you open the jar. To minimize this, you can unseal the jar and let it sit at room temp for a few minutes, then eat.

Notes

1. You can find daikon radish at well-stocked supermarkets as well as Asian grocers. It brings a juicy, subtle radish flavor and a nice crunch. If it’s not available, you can try substituting with white turnips (a bit earthier) or jicama (sweeter, with no bite). I would avoid “regular” red radishes, as they’re too peppery and assertive.
2. Thicker pieces will take longer to pickle but will have more bite/crunch. To speed things up a bit, you can use a julienne peeler, or a julienne blade on a mandoline or food processor; these may yield thinner pieces, which won’t have as much bite/crunch.

Nutrition

Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 336mg | Potassium: 192mg | Fiber: 2g | Sugar: 12g | Calcium: 22mg | Iron: 0.2mg

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Vegan Pâté

This plant-based spin on Vietnamese pâté brings deep, savory umami, richness, and a warm hint of sweet spice. While optional, it does take the sandwich over the top, so if you've got the time, I recommend making it (can be made a few days ahead of time)!

Course Condiment

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8 (makes 2.5 cups)

Calories 214kcal

Author Nisha Vora

Ingredients

• 8 ounces (227g) cremini mushrooms (or mushroom variety of choice )
• 2 tablespoons (28g) neutral-flavored oil of choice
• 1 small yellow onion, diced (5 to 6 oz / 160g once diced)
• 1 heaping cup (130g) walnuts, broken into pieces
• 4 garlic cloves, smashed down to remove peels and slightly flatten
• 2 tablespoons (28g) vegan butter (or more oil)
• ¼ teaspoon white pepper
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne peper optional
• Pinch ground cloves optional
• 1 cup (160g) canned or pre-cooked lentils (see Note 1)
• 1 ½ to 2 tablespoons soy sauce (or tamari for gluten free)
• ½ to 1 teaspoon brown sugar (or cane sugar / agave)

Instructions

• Rub off any dirt from the mushrooms, then slice them, discarding any tough stems. Set aside.
• Heat a large (12” / 30 cm) frying pan over medium heat until hot, then add the 2 tablespoons (28g) oil. Once shimmering, add the onions. Stir occasionally until softened, 3 to 4 minutes.

  Add the walnut pieces and smashed garlic. Stir frequently for 4 to 5 minutes, or until the walnuts are golden brown and smell toasty and the onions are browned in spots.

  Transfer to a bowl to cool.
• Give the pan a quick wipe and return it to medium-high heat with the butter. Once melted, add the mushrooms and cook for 5 to 8 minutes, stirring frequently, or until golden brown and moisture has been drawn out.

  Reduce the heat to low and add the white pepper, cinnamon, plus cayenne and cloves if using. Stir constantly for 15 to 20 seconds.

  Remove from the heat and let it cool a bit.
• Blend the Pâté: In a food processor, combine the cooked onion-walnut mixture, the cooked mushrooms, lentils, 1 ½ tablespoons soy sauce, and ½ teaspoon sugar.

  Blend until you have a smooth spread like pâté, scraping down the sides as you go.

  Taste, adding the remaining soy sauce or sugar until it tastes savory, salty, and a little sweet. Add a pinch of salt as needed.
• Store leftovers in the fridge for up to 5 days.

Notes

1. If you don’t have canned lentils, you could also use canned chickpeas, though the flavor will be a bit less earthy/savory. Or, cook dried green or brown lentils until soft (you’ll only need to cook a heaping 1/3 cup / 80g of dried lentils).

Nutrition

Calories: 214kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 1.5g | Sodium: 166mg | Potassium: 281mg | Fiber: 4g | Sugar: 2g | Calcium: 28mg | Iron: 1.2mg

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Chili-Lemongrass Glazed Tofu

Thick tofu slabs are pan-fried and then tossed in a sticky chili-lemongrass glaze that's savory, spicy, and citrusy—the bold, satisfying centerpiece of this vegan bánh mì.

Course Side Dish

Cuisine Vietnamese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Calories 196kcal

Author Nisha Vora

Ingredients

• 24 ounces (680g) extra-firm tofu, drained (see Note 1)
• 1 ½ tablespoons (15g) Diamond Crystal kosher salt
• 2 ½ tablespoons (35g) neutral-flavored oil of choice
• 1 knob of fresh ginger
• 4 fat garlic cloves
• 3 to 4 stalks fresh lemongrass (omit if not available)
• 2 tablespoons (34g) soy sauce (tamari if gluten free)
• 2 tablespoons (34g) vegan-friendly Sriracha
• 1 tablespoon + 1 teaspoon (20 mL) freshly squeezed lime juice
• 1 tablespoon + 1 teaspoon (17g) brown sugar  (or cane sugar / agave)

Instructions

• Bring 4 cups (960 mL) of water to a boil.
• Slice each block of tofu crosswise into ⅔” thick slabs (1.75 cm), 6 slabs per block (see Note 1). Add the tofu to a large bowl.
• Soak the tofu: Pour the boiling water into a large measuring cup or heatproof bowl and stir in 1 ½ tablespoons Diamond Crystal kosher salt, stirring to dissolve.

  Pour the hot saltwater over the tofu, cover the bowl, and soak for 10 minutes.

  NOTE: If using table salt or sea salt, use the same amount of salt in weight, i.e., 15 g, about 2 ½ teaspoons salt.

  After 10 minutes, use a slotted spoon to transfer the tofu to a clean dish towel. Gently pat dry until the tofu no longer feels wet.
• While the tofu soaks, prep the aromatics.

  Grate or finely chop the ginger to get 4 teaspoons.

  Finely chop the garlic.

  If using lemongrass: Peel away the papery outer layers and slice off the top part of the stalks until you have just the tender bottom section left. Pound the lemongrass with a rolling pin or other heavy tool to lightly break it up and release aroma. With the tender inner core, chop it very finely or mince.
• Make the chili glaze. Whisk together soy sauce, sriracha, lime juice, and sugar. Set aside.
• Cook the tofu. Line a large plate with a few layers of paper towel.

  Heat a large (12” / 30 cm) nonstick* frying pan over medium-high heat with 2 1/2 TBSP (35g) oil for 2 minutes, then carefully add the tofu slabs and spread out in a single layer as much as possible (they will be tightly packed).

  *See Note 3 if using a stainless steel pan.
• Cook undisturbed for 6 to 8 minutes or until the bottoms develop a golden brown crust. Carefully flip (a small silicone or offset spatula helps) and cook for 4 to 7 minutes until the bottoms are golden brown and crisp. Transfer tofu to the paper towels.
• Let the pan cool for a few minutes, then return it to medium-low heat. Use any remaining oil in the pan, or add another drizzle as needed to lightly coat.

  Add the garlic, ginger, and lemongrass if using. Stir frequently for 90 seconds to 2 minutes, or until aromatic and garlic/ginger no longer smell raw.

  Pour in the chili glaze and simmer for 2 minutes, stirring frequently, until thickened a bit.
• Add all of the cooked tofu to the pan, gently tossing until well-coated in the glaze, then remove from the heat.

  Allow to cool slightly before using in the sandwich.

Notes

1. If your tofu blocks weighs more, I recommend slicing off excess so that you use no more than 24 oz (680g), as this is the maximum amount of tofu that will fit in a large frying pan. You can use more tofu, but you’ll need to fry it in two batches. 
2. If using a stainless steel pan: Heat the pan over medium-high for a few minutes, or until a droplet of water glides across the pan (see video explainer). Then add the oil, slightly lowering the heat to prevent the oil from smoking. Add the tofu and cook undisturbed until it’s time to flip. Don’t try to flip the tofu early, as it will stick!

Nutrition

Calories: 196kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 633mg | Potassium: 226mg | Fiber: 2g | Sugar: 2.5g | Calcium: 143mg | Iron: 3mg

The post Bánh Mì (Vietnamese Sandwich) appeared first on Rainbow Plant Life.

Every few months, I give you a glimpse into what I’m working on, habits I’m cultivating, things bringing me joy, books/TV shows/podcasts I’m enjoying, and more. Think of it as stream-of-consciousness blabbering meets a semi-curated list of recommendations meets life update.

What I’m working on in life 

Most people get super excited for summer and make a lot of summer-specific plans. But for the last five-ish years, summer has been—more or less—just another time of year for me. 

For one, the weather is fab year-round in San Diego. It’s warmer in October than in June. And when you look out your window on a July morning, it’s indistinguishable from a December morning (aside from the angle of the sun). 

Two, running an online content business doesn’t have a “slow season.” Over the last many years, I’ve probably worked about the same amount in summer as I have in winter.

But this year, I want summer to feel different. At least a little bit. 

I got a headstart on this goal by starting June off with a glorious vacation in Europe (more on that below!). 

And for the rest of the summer, I’m making a low-stakes summer joy list (I got this idea from the Liz Moody podcast, which I love!). It’s basically a list of seasonally specific things that I are best enjoyed in summer. 

My Summer Joy List

1. Eat a piece of stone fruit every day (cherries, peaches, nectarines, apricots, or my favorite, red-skinned plums).
2. Do at least one water sport. I love stand-up paddle boarding and kayaking on vacation, but I’ve never done it in San Diego.
3. Enjoy an ice cream cone outside at least 5 times. My favorite spots in San Diego are Stella Jean’s and Bobboi Gelato (the dairy-free pistachio, my oh my!).
4. Read on a blanket in the park at least 5 times (one of my favorite activities from last summer!)
5. Host a summer-themed dinner party where every dish features peak summer produce.

What I’m working on in the biz 

Speaking of summer changes, I’ve been pouring a lot of energy into Meal Plans by Rainbow Plant Life lately, and I’m really happy with how it keeps getting better and better!

On the recipe side, we’ve been listening to your requests and adding more high-protein meal plans, more lunch recipes, and more quick-and-easy options.

A few that have been on repeat in our house:

• The 10-minute avocado lime bean salad. Max has been absolutely smashing this with tortilla chips while watching the World Cup, while I have been eating it outside for lunch with a book in hand (no surprise there!).
• The high-protein red lentil curry and high-protein tofu scramble, which each clock in around 30g of protein per serving.

A few new features I’m excited about

We’ve also been adding new highly-requested features to the Meal Plans!

The big one is Cook Mode. If you ever cook from your phone, this is a major upgrade (no more squinting at your screen or losing your place).

Tap the Cook Mode button in any recipe and you can tackle the steps one at a time, then swipe between the ingredients list and instructions without scrolling up and down the page. Pro-tip: check off ingredients as you go and the list autoscrolls to the next thing you need to add

A few other new features we’ve added:

I’m always delighted when I hear from subscribers about how the plans are helping them eat better, save money on groceries, and even win over their non-vegan partners.

But my favorite recent review had to be this one, which came via our feedback form:

To whoever wrote that: don’t worry, we’re not going anywhere

If you’re not already a meal plans subscriber, you can see what all the fuss is about with a risk-free, 7-day trial. Click here to get started for free!

What I’m watching, listening to, and reading

Watching

Hands down the best show I’ve watched lately is Widow’s Bay starring Matthew Rhys. He’s been one of my favorite actors since he starred in The Americans — possibly my favorite series of all time — and I’m delighted to see everyone is currently obsessed with him. 

He’s also a master of accents (he’s Welsh but based on the roles he plays, you’d never know!). 

One of my regrets about not being able to write RPL Home every month is that I read so many books in the meantime and I can’t share all of them with you… but here are the highlights! 

A Fine Balance by Rohinton Mistry. This book has been on my list for over a decade, and I’m so glad I finally took the time to read it. It feels like it should be a classic, up there with Great Expectations and Les Misérables. 

We follow four characters in 1975 India who come from very different backgrounds but find their lives intertwined during the national “Emergency” declared by then-Prime Minister, Indhira Gandhi. Trust me when I say these characters—their stories, their hardships, their courage—will stay with you for years.

Life on the Color Line: The True Story of a White Boy Who Discovered He Was Black by Gregory Williams. A few weeks ago, I read this article about a recently deceased professor, Gregory Williams, who grew up thinking he was white but learned—at the age of 10, in 1953—he was actually Black (his tan-skinned father had been passing for white for years).

I knew I wanted to learn more about his story, so I bought Williams’ memoir and read it in just two days. His life story is compelling and gripping and his unique ability to understand race in this country is eye-opening, to say the least. 

3 more books I loved (in one sentence)

Lowland by Jhumpa Lahiri. I’ll read anything Lahiri writes, and this novel is as heartbreakingly beautiful as her other novels and short story collections.

A Calamity of Noble Houses by Amira Ghenim. I love a sprawling multi-generational novel with an interesting cast of characters, particularly when it takes place in a different country and era (Tunisia, early-to-mid 20th century). 

Flashlight by Susan Choi. Nominated for the Booker Prize in 2025 and much better than the book that won

Currently reading: The True True Story of Raja the Gullible (and His Mother) by Rabih Alameddine. I am thoroughly obsessed, 10/10 so far.

Listening

If the second book I mentioned interests you (Life on the Color Line), you’ll probably find this episode of NPR’s Fresh Air fascinating. Journalist Susan Saulny connects the dots of her family’s history, from the Black family she grew up with in New Orleans to her white-passing great-uncle’s family in Chicago. Here’s a gift link to the full article. 

And for the romantics, I recommend this recent episode of Modern Love, “Friends for 16 years. Lovers for One Night.” I don’t want to say more because I might give something away but it was beautiful, funny, and sad all at once. 

Have you watched, read, or listened to anything great recently? Let me know in the comments!

Fun Things

Thank you for all your recommendations for Barcelona and Paris! We had an *incredible* trip, and I’m still feeling so grateful.

First stop: Barcelona. 

Highlights: Falling in love with everything the Spanish architect Antoni Gaudí designed, as well as the broader style of Catalan Modernisme that adorns many historic buildings. 

We visited Gaudí’s unfinished masterpiece, the Sagrada Familia, just days before the Pope did so it was even busier than normal. Normally, my introverted, sensitive-to-loud-sounds self would run away, but the grandeur of the architecture had me hooked. Also, noise-canceling headphones helped a lot

We followed the crowds to his other well-known creations, Park Güell and Casa Batlló, both delightfully whimsical and beautiful. My only regrets are that (1) I had more time in Barcelona to explore all of his work and (2) I came during a less busy time (eventually, even the noise-canceling headphones couldn’t persuade me to visit any more tourist sites). 

Where to eat in Barcelona

Finding vegan food in Barcelona was so easy! Here were my favorite spots: 

1. Fronda Pasaje. We did the 5-course menu and every dish was truly excellent!
2. Asante Café. Thank you to everyone who rec’d this brunch spot. The vegan Eggs Benedict was wild (photo below) and Chef Niki was so sweet!
3. Xavier Pellicer. Fine dining where the focus is vegetables! There were a couple of dishes that were maybe too innovative lol, but overall it was a great experience.

We then headed north along the coast near Girona to celebrate our friends’ wedding. 

The wedding took place in a monastery originally built in the 13th century(!) and nestled into the Catalan hills. It was absolutely beautiful. I love love! 

Next up: The Dolomites. 

When we were initially planning our Europe trip, we knew we wanted to go somewhere we could hike. Our friend couldn’t stop gushing about her trip to the Dolomites, so that was all the convincing we needed. 

I have to say, I was wildly underprepared for just how gorgeous the Dolomites were. 

We were nestled into the mountains with a stunning view of the jagged, white-faced Dolomites, bordered by picturesque rolling green hills and endless rows of pine trees. The air was absurdly fresh and the water, straight from the mountains, was SO delicious (yes, plain water can be delicious!). 

Along the hikes, we marveled at the ethereal scenery as well as these gorgeous horses. Maybe we marveled too much because our hike times were a lot slower than the estimated times we found online lol! 

Finally: Paris

When we were booking our ticket, the best flight deal we found was a return flight from Paris, so we ended our trip with a few days there! This was my third trip to Paris, and like pretty much everyone else in the world, I love it so much lol.

Having already done many of the mainstream touristy things on previous visits, we mainly spent our time walking (10 miles a day ) and exploring all the charming side streets and admiring the architecture. 

We hired Cédric from Paris B-sides to take us to some lesser-known areas off the beaten path. He was a great tour guide, and I highly recommend getting in touch with him if you want to see a different side of Paris from a local’s perspective

Where we ate in Paris

1. Verjus. We’ve dined here each time in Paris because it’s that good! They have a tasting menu that can be made vegan, and their attention to vegetables (and to detail) is exquisite!
2. Boneshaker Donuts. I know you’re supposed to eat croissants when in Paris, but these donuts were SO good. 
3. Restaurant Végé. A casual Mediterranean spot. Loved the tchi kofta (Turkish-style cold meatballs). 

Luckily, we left the day the scary heat wave began. I’m thinking of everyone who’s been dealing with the insane heat in Europe and hoping you’re staying safe! 

Upcoming Travels – Request!

I’m going to Montreal for a girls weekend in early September!

I’m the only vegan and there are some allergies in the group, so if you have recommendations for restaurants that have great vegan options, I’d love to hear them! And of course places to visit and things to see

That’s it for this month! Drop me a line below and let me know what you’re reading, watching, or working on in your own life

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