For many folks, plant-based cooking can be a challenge. Maybe you don’t know what to cook for date night, or you’re not sure how to veganize a family favorite recipe, or you want to learn how to make kale actually taste good.
If that sounds like you, I’m here to help.
Here at Rainbow Plant Life, my mission is to help you master vegan cooking at home. And I can’t think of a better way to do that than work directly with you, my readers, to help you solve your most pressing cooking challenges.
To that end, I’m starting a new YouTube series where I help everyday home cooks (that’s you!) solve their cooking problems.
How to get involved
If you’d like to have your cooking problems solved and appear on my YouTube channel, follow these steps:
Film a 30-40 second video of yourself (horizontal orientation). Introduce yourself, where you live, and explain your cooking problem or issue. Include whether you’ve tried to address it before and other relevant details. No fancy video or audio equipment required – it can be filmed with your smartphone. Please film in an area with good lighting (natural light near a window, without any overhead lights, works best).
Then, send the video in an email to youtube@rainbowplantlife.com. I recommend sending from a gmail account, if possible. If you don’t have a gmail account, you may need to send the video from wetransfer.com, as some email providers don’t let you send large files over email. Feel free to include any other relevant information you couldn’t fit into the video.
My team will review the submissions and reach out to you if you’re selected to discuss next steps.
I can’t wait to solve your problems!
xo,
Nisha
vegan gluten free baking. I am wheat intolerant, and I struggle with making satisfying cakes. It seems that gluten free baking relies on eggs, while vegan baking relies on the wheat. I’d love to have a birthday cake recipe that isn’t disappointing.
Mam I am student with no cooking appliances at minimum a kettle for boiling water can you suggest any good vegan meal through kettle as i am technically without blender mixer etc
Merci
Probably too challenging, but I’ll try here:
I would love to learn how to take most vegan or any healthy recipe and make it oil free, gluten free, sugar free while on weight loss journey.
Also would love to learn how to transform sacred family recipes.
Thanks, if this isn’t what you had in mind for “let me solve your cooking problems” would you please keep in mind for future video of Nisha’s? Thank you!
I would live to be able to make a breakfast gravy that is NOT animal grease. My husband misses morning gravy on biscuits.
Cashew gravy is the best! So easy to make!
Sauté mushrooms in a bit of olive oil, add fresh garlic, then blend in vitamix with water or nut milk. Heat and eat!
Hey Hillary, I have been on this journey. I used unsweetened apple sauce for baking for the “oil”. Never found a good substitute for oil for cooking but used water instead. For a sugar free substitute I use monk fruit.
I have very little ideas for everyday meals to a point where I don’t cook anything except peas or beans. (Help) then there are the processed soy products in the grocery stores…I can’t eat those everyday either
I personally rely a lot on quite random vegetable combinations. I pick two or three different vegetables and whatever beans I have on hand. What veggies and beans exactly can change every day. I cut and prepare the veggies as needed and add them to the pan with the beans after I sautéd some onion and garlic. (When there isn’t much time, frozen vegetables and canned beans are a great option, too.) On the way I add spices, salt, sometimes apple or banana and sometimes almond-butter. That main dish is served with rice, another cooked grain I have, or pasta. Grain products (and also potatoes) are a great way to make a meal filling while the veggies and beans will add different flavours and textures.
My point is that it doesn‘t get boring so fast if you change combinations often enough. If you find and try some vegetables or beans you didn‘t knew before you may expand on your possibilities, too.
To be honest, I‘m not an amazing cook, but this way I practice and learn from experience.