What I eat in a week: feel-good summer meals

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👋🏽 Big Vegan Flavor BOOK EVENTS: come say hi + get your books signed!

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IN THIS VIDEO

🔪 MY KITCHEN ESSENTIALS

🔑 KEY MOMENTS
00:00 Introduction
00:10 Day 1: Mini Meal Prep
03:20 Day 2
07:07 Day 3
08:44 The secret to easy gourmet meals
11:28 Day 4
14:58 Day 5

[rikkipoynter]

Thank you for manually captioning your videos with proper grammar and all of that. Very accessible and you've got a returning deaf viewer.

[FishareFriendsNotFood]

Nothing better than juicy tomato toasts outside on the patio during the height of summer.

[samanthabailey]

Nisha, as the daughter of a Delhi born mama raised in the US with lots of North Indian food plus some American-Desi mash ups, your recipes are top notch!! You never sacrifice flavor, quality or the healthiness factor. Thank you!!

[jaydas]

All of these meals look delicious, I’m not vegan but I’m trying to eat more plant based, so these are some great recipes that I can try

[veganesquire]

I just want you to know how much I appreciate the pdf guides to the episodes ❤

[chelseaconnolly]

Ok so I took a chance and got the free pdf emailed to me. I have NEVER liked any form of tofu that I’ve eaten and I’ve NEVER used miso before or nutritional yeast - but after her recipe for whipped tofu with the sour dough toast, pesto and heirloom tomatoes I am shocked and absolutely delighted how WONDERFUL it can be!!! Flavors are absolutely phenomenal!!! I’m so excited to try the other recipes in my email. 🥰 Thank you Nisha!

[kathleenzanders]

I hadn't seen anyone do a sauce for tofu scramble before! It reminded me more of an actual egg scramble than the dry version. I definitely will be trying this.

[mccod]

Seriously I think you, Nikki Vegan and Pick up Limes are the trifecta of Vegan cook/influencer/bloggers. I also can't wait for your cook book!!!

[sandiiithesinger]

I cried at the same moment you cried. So sweet to dedicate it to your dad!

[thelaundress]

Pro chef tip- flip the pepper 🫑 over when cutting. Cutting the pepper thru the “shiny” smooth outer side of the skin will heighten your chance of your knife slipping, and cutting yourself. By cutting through the membranous side you have much more control over the cut. Same with tomatoes.

[sharonphillips]

Girl! You are throwing down in the kitchen! I'm a new vegan and love your recipes. So glad I found you!

[dorianrecord]

You always have the best timing. Thank you for continuing to be such an inspiration to plant based eaters everywhere 🌱

[BH-kwrh]

Yours is absolutely my favourite food channel, so much delicious and nutritious food inspiration (I can't wait to try that tomato salad) and no judgemental diet culture nonsense. The way you explain your techniques is so helpful and makes it all feel much more doable. Thanks so much! 💜

[yaelshamir]

This kind of vidoes on how to make a few things and meal plan for an entire week are incredibly helpful! Thank you!

[starlasell]

I had your Scramble with Impossible Sausage crumbles and avocado toast this morning!!
New great recipes for us, yay! Thank you!

[sushilover]

You are my favorite YouTube chef. Your personality and sense of humor are so enjoyable, and everything you make looks delicious. I wish you had a restaurant, but in the meantime I’m definitely buying your cookbook. Also I echo your stance on green peppers! 😂

[sharonknorr]

Can't wait for the book - preordered on Amazon a few months ago. I would urge everyone to cook their tofu scrambles like Nisha does - adding that liquid really makes a difference and you can adjust the consistency of the scramble to whatever you prefer. And the leftovers don't dry out - just reheat briefly and eat.

[caitybelle]

I just finished my meal prep from the July 4 plan and I can’t wait to start eating

[kiwi]

I think it’s great how you try to eat seasonal produce. I also love that you pair foods with each other based on what you have left in the fridge, so nothing is wasted!

[lemonadedubois]

You are by far my favorite youtuber to go to for recipes, vegan or not. I love the way you filmed this one; it's so inspiring to see how you incorporate so much variety into your meals throughout the week.