A Caesar dressing built around tahini and artichokes
Nisha shared a five-minute vegan Caesar dressing made with tahini, artichoke hearts, lemon, garlic and capers. It blends directly in a jar.
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Nisha Melvani
Nisha Melvani is the registered dietitian, trained chef and cookbook author behind Cooking for Peanuts, sharing practical vegan recipes and plant-based nutrition guidance.
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cookingforpeanuts.comRead the recipeTalking plant-based eating on Age Like a Badass Mother
In episode 125, Nisha joined Lauren Bernick to discuss plant protein, cholesterol, bone health and eating during menopause. The conversation runs 56 minutes.
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Broccoli soup gets a white bean and pumpkin seed base
Her new creamy broccoli white bean soup uses beans and blended pumpkin seeds in place of dairy. Garlic, cumin, coriander and lemon round out the recipe.
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Quick-pickled red cabbage for the fridge
Nisha published a no-added-sugar red cabbage pickle with garlic, spices, jalapeño and lime juice, ready to add to everyday meals.
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Balsamic-glazed delicata squash joins the fall recipes
She shared an oil-free roasted delicata squash recipe with a balsamic glaze, giving fans another way to cook the seasonal squash.
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