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Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking
A groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant LifeWith more than 2 million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That’s because of her “flavor first” philosophy. It's an approach she’s honed from more than a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she’s created an essential, comprehensive guide that codifies the good principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more. As Nisha explains, the creative possibilities are endless because of the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve big flavor.This book illuminates not only the how, but the why of these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen—whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy “flavor boosters” that add crunch, depth, or pop to dishes, simple swaps for whatever you’re craving or have on-hand, make ahead tips, and more, BIG VEGAN FLAVOR is packed with ideas and inspiration. Each recipe offers a quick Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy combo dessert. Or use Nisha’s favorite protein, grains, and sauce recipes to create mix-and-match meals that always excite.A timely and visionary cookbook, Big Vegan Flavor is destined to become a classic.
608 pages, Hardcover
Published September 3, 2024
448 people are currently reading
863 people want to read
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Displaying 1 - 30 of 98 reviews
September 3, 2024
Nisha did us a BIG vegan FAVOR with this one!
January 21, 2025
First thought upon picking up this large, heavy tome was is the title a take on BDE? Sorry, weird way to start a review but, is it? That question aside, this cookbook would be great for any new cook as well as anyone interested in cooking more vegan/vegetarian dishes.
Clocking in at 608 pages and the hefty weight of 5 lb. 1 oz. make the book a bit unwieldy, so the ebook version might be a better option for some. The first part of the book serves as a cooking primer before launching into the recipes, which are well-written once you get past all the tips and notes. Photos of the finished dishes are tastefully done and given the length of the book it's not surprising that not every recipe is shown.
Some may not like that many recipes use veganized products such as vegan butter, vegan sour cream, fake sausage and the like. Most of the recipes using these items tend to be veganized versions of recognisable recipes.
What struck me most as someone who reads an inordinate amount of cookbooks is a good chunk of the recipes were familiar ones from a variety of cuisines, not ones you would initially think of as common vegan fare but they just happen to be. But what shouldn't get lost here is this book provides a great collection of vegan recipes and serves as a excellent starting point for anyone looking to eat more vegan meals.
Clocking in at 608 pages and the hefty weight of 5 lb. 1 oz. make the book a bit unwieldy, so the ebook version might be a better option for some. The first part of the book serves as a cooking primer before launching into the recipes, which are well-written once you get past all the tips and notes. Photos of the finished dishes are tastefully done and given the length of the book it's not surprising that not every recipe is shown.
Some may not like that many recipes use veganized products such as vegan butter, vegan sour cream, fake sausage and the like. Most of the recipes using these items tend to be veganized versions of recognisable recipes.
What struck me most as someone who reads an inordinate amount of cookbooks is a good chunk of the recipes were familiar ones from a variety of cuisines, not ones you would initially think of as common vegan fare but they just happen to be. But what shouldn't get lost here is this book provides a great collection of vegan recipes and serves as a excellent starting point for anyone looking to eat more vegan meals.
April 1, 2025
I read this book cover to cover and I feel like a completely different person now. I am not a cookbook person but this book is my favorite thing ever because it’s not just a bunch of recipes - I find myself referencing it every time I step in the kitchen or go to the grocery store because of how much practical advice she gives on prepping ingredients, selecting the best quality spices, and extracting the most flavor possible out of every ingredient (of course)!! Nisha is so good at breaking down things that sound difficult into simple steps. She has taught me so much about the basics of cooking. Every person I’ve cooked for since I got this book has noticed how much better my food is 😭 Everyone say thank you nisha !!!!
September 8, 2024
I was pretty excited for this book. And while there are a ton of recipes I am disappointed that most of them are side dish style. Like the layout of the book is not great. While there is one section for full meal dinners most of the other sections are full of recipes that need to be combined either others to make a full meal.
I am also not a fan of when a cookbook gives recipes for something like roasted cauliflower and then the ingredients are just cauliflower, oil, salt and pepper. There are several recipes like this in the book and it just seems unnecessary.
I am also not a fan of when a cookbook gives recipes for something like roasted cauliflower and then the ingredients are just cauliflower, oil, salt and pepper. There are several recipes like this in the book and it just seems unnecessary.
December 21, 2024
3.5 stars, rounded down, because I'm feeling salty. This is a massive, comprehensive exploration of vegan ingredients, recipes, and cooking techniques that I'm really excited to cook from. But I wish the author hadn't written as if she was the first and only person to attempt to make vegan food taste good. Particularly if she lived in New York in the 2010s -- I can rattle off at least two dozen all-vegan restaurants where one could get an incredible vegan meal during that time. Yes, even brunch, and no, not a smoothie bowl. And let's say you didn't live in NYC, or you did but you never left your home, well, I still reject the idea that you were withering away from hunger, because there are many vegan cookbook authors and bloggers who have been active for 10-20+ years and whose recipes had not a zoodle or a collard wrap to be found. I'm thinking of Isa Chandra Moskowitz, Terry Hope Romero, Chloe Coscarelli, Lagusta Yearwood... the list goes on. Their focus has always been on taste and ethics, and not necessarily health. I'm looking forward to cooking many if not most of the recipes in this book, but it's really annoying that so many of them are accompanied by tired, snobbish, and inaccurate vegan-bashing.
January 14, 2025
I am never going to slam a book whose stated goal is getting more people to eat vegan, but.
One of my main criticisms of widely available online vegan recipes is they can be boiled down to "normal recipe with vegan [ingredient]" such as subbing vegan butter for butter or vegan cream for cream. While this book does have a decent number of recipes with fully vegan, normal food product ingredients, many of the better looking and more enticing recipes are made with vegan butter and vegan yogurt. I... can do that myself. I am fully capable of looking at a normal recipe that has butter in it and creating a substitution of butter plus the word vegan. I oftentimes don't because of availability, expense, texture or flavor problems, inclusion of highly processed ingredients, and so on. There's even a couple pages about creating a creamy texture with a plant base and I feel like that was cast aside in the actual recipe chapters.
I am disappointed that this book doesn't really rise above the "just use vegan butter" style of recipe formulation. I am willing to concede this point if this book gets more people to try plant based meals, I just don't think I am any closer to "mastering vegan cooking" after reading this book.
One of my main criticisms of widely available online vegan recipes is they can be boiled down to "normal recipe with vegan [ingredient]" such as subbing vegan butter for butter or vegan cream for cream. While this book does have a decent number of recipes with fully vegan, normal food product ingredients, many of the better looking and more enticing recipes are made with vegan butter and vegan yogurt. I... can do that myself. I am fully capable of looking at a normal recipe that has butter in it and creating a substitution of butter plus the word vegan. I oftentimes don't because of availability, expense, texture or flavor problems, inclusion of highly processed ingredients, and so on. There's even a couple pages about creating a creamy texture with a plant base and I feel like that was cast aside in the actual recipe chapters.
I am disappointed that this book doesn't really rise above the "just use vegan butter" style of recipe formulation. I am willing to concede this point if this book gets more people to try plant based meals, I just don't think I am any closer to "mastering vegan cooking" after reading this book.
September 18, 2024
This book is a wonderful addition to Nisha’s body of work and showcases her ability to create stunning flavors and meals you’ll come back to again and again.
In the fall of 2019, after warbling between vegetarian and omnivore for years, I decided I wanted to eat a primarily plant based diet. What really held me back (selfishly) was flavor and food enjoyment. I refused to eat bland tofu and raw veggies and believed there HAD to be a way to connect more to my values and still love the food I was making. I spent months researching vegan recipes creators and when I found Nisha it felt like the stars aligned. Her focus is creating DELICIOUS vegan food and helping her community become better home cooks. Thanks to her I now have a huge index of incredible meals I can- not only make for myself - but cook for family and friends (one of my favorite things to do ♥️). I’m so grateful for Nisha, she is quite literally making the world a better place.
In the fall of 2019, after warbling between vegetarian and omnivore for years, I decided I wanted to eat a primarily plant based diet. What really held me back (selfishly) was flavor and food enjoyment. I refused to eat bland tofu and raw veggies and believed there HAD to be a way to connect more to my values and still love the food I was making. I spent months researching vegan recipes creators and when I found Nisha it felt like the stars aligned. Her focus is creating DELICIOUS vegan food and helping her community become better home cooks. Thanks to her I now have a huge index of incredible meals I can- not only make for myself - but cook for family and friends (one of my favorite things to do ♥️). I’m so grateful for Nisha, she is quite literally making the world a better place.
November 25, 2024
I was excited about this book. The Vegan Instant Pot, by the same author, is great. I still use it. This new one is a flavor encyclopedia! 600 large pages of information about every vegan ingredient you can think of. The pictures are so enticing I almost wanted to try tofu! But then I started cooking the recipes and it did not go well. I actually threw away two of the things I made and if you know me, you know how significant that is. Total letdown. Thank you for the gifted copy, Avery Books.
🥑
Here’s what I made:
🥔 Crispy Smashed Potatoes- you might like this one but they were way too crunchy for me.
🥕 Creamy Baked Wild Rice with Carrots- this was pretty good! I liked how sweet it was. Good texture too.
🧇 Diner-Style Buttermilk Waffles- I’ll admit I used GF flour and dairy sour cream. But I don’t understand how that translated to waffles that were like glue on my waffle iron. I tried 3 different greasing methods. I tried adding butter to the batter. Same result every time. I finally made pancakes instead on my extremely slippery Hexclad pan and they did turn out but not a flavor I enjoyed. Now I know not to combine nutmeg and orange zest.
🍌 Jammy Plantains and Black Beans in Charred Poblano Sauce- what a title! Sounds amazing! But in the end the tacos were average. What in the world.
🥑
Here’s what I made:
🥔 Crispy Smashed Potatoes- you might like this one but they were way too crunchy for me.
🥕 Creamy Baked Wild Rice with Carrots- this was pretty good! I liked how sweet it was. Good texture too.
🧇 Diner-Style Buttermilk Waffles- I’ll admit I used GF flour and dairy sour cream. But I don’t understand how that translated to waffles that were like glue on my waffle iron. I tried 3 different greasing methods. I tried adding butter to the batter. Same result every time. I finally made pancakes instead on my extremely slippery Hexclad pan and they did turn out but not a flavor I enjoyed. Now I know not to combine nutmeg and orange zest.
🍌 Jammy Plantains and Black Beans in Charred Poblano Sauce- what a title! Sounds amazing! But in the end the tacos were average. What in the world.
July 25, 2025
What a horrible book. Nothing original. Save your money and get much better recipes from other authors.
December 21, 2025
Prachtig en loodzwaar kookboek. Lekkere recepten ook nog! Gekregen voor mijn verjaardag en ik ben er superblij mee.
March 6, 2025
Over the years I have purchased many vegan cookbooks and most of them are fine (with the exception of America’s Test Kitchen which is fab) but this one blows them all out of the park.
First of all, big flavor is right! I am so tired of the same old bland vegan dishes. The complexity of flavors in the dishes are literally restaurant quality. I feel like I’m fine dining when I’m am at work, eating my packed lunch. Bring on the spices, the herbs, the aromatics. Recipes include salt and oil, which everyone knows makes food delicious (salt fat acid heat). I don’t know why when people give up animal products, they stop using salt … why? Seriously why?
However it doesn’t stop with flavor. This book does something I’ve never seen in other cookbooks. It has suggestions for dish combining, ways to build a grain bowl, and how to make side dishes a whole meal. This book was clearly written for normal people who have to meal plan and meal prep around work schedules and children. The book is broken up into meal components that you can mix and match to create your own dishes. As someone who often has “what’s for dinner” fatigue, I can just flip to page 346 and follow the steps to plan and prep for the week.
I love to cook and have had many cookbooks over the years but this is the first one I think I’ll actually read cover to cover and at some point make every single dish, even the mushroom ones(ok it’ll be the second - America’s Test Kitchen and all).
First of all, big flavor is right! I am so tired of the same old bland vegan dishes. The complexity of flavors in the dishes are literally restaurant quality. I feel like I’m fine dining when I’m am at work, eating my packed lunch. Bring on the spices, the herbs, the aromatics. Recipes include salt and oil, which everyone knows makes food delicious (salt fat acid heat). I don’t know why when people give up animal products, they stop using salt … why? Seriously why?
However it doesn’t stop with flavor. This book does something I’ve never seen in other cookbooks. It has suggestions for dish combining, ways to build a grain bowl, and how to make side dishes a whole meal. This book was clearly written for normal people who have to meal plan and meal prep around work schedules and children. The book is broken up into meal components that you can mix and match to create your own dishes. As someone who often has “what’s for dinner” fatigue, I can just flip to page 346 and follow the steps to plan and prep for the week.
I love to cook and have had many cookbooks over the years but this is the first one I think I’ll actually read cover to cover and at some point make every single dish, even the mushroom ones(ok it’ll be the second - America’s Test Kitchen and all).
November 6, 2024
The first 150 pages were just about tips in the kitchen. I learned so much in this section and have already implemented some of the ideas.
No bananas in sight! Just a plantain here and there. Success!
No bananas in sight! Just a plantain here and there. Success!
April 1, 2025
Her passion for cooking all things vegan really comes through. I think she doesn’t have to diss people who want to eat in a healthy vegan manner there’s room for all of us.
December 15, 2025
This is probably the best cookbook I've ever read, vegan or not. Nisha (aka Rainbow Plant Life) is incredible, a visionary, THE person who can convince people to eat vegan without it feeling like they are sacrificing anything.
Sure, the recipes look incredible. But what really adds the most value here is her description of her approach to recipe development, how she achieves different textures with vegan ingredients, ways to boost flavor without meat or dairy. It's a very practical guide to cooking (vegan food, yes, but just cooking period).
Sure, the recipes look incredible. But what really adds the most value here is her description of her approach to recipe development, how she achieves different textures with vegan ingredients, ways to boost flavor without meat or dairy. It's a very practical guide to cooking (vegan food, yes, but just cooking period).
October 12, 2024
Nisha Vora’s Instagram recipes (Rainbow Plant Life) have been foolproof for me so I highly anticipated this book. Her recipes are rigorously tested. The book is beautiful, and the recipes have tasted divine so far. I like how it is designed with both recipe-followers and intuitive cooks in mind!
June 29, 2025
The way I flew through this book and have learned sooo much about cooking techniques and flavour combinations. I love how this isn't just a recipe book, even though the recipes look delicious and I have already tabbed so many.
November 2, 2024
Yes I did actually read a cookbook and I’m counting it in my book challenge 🤣 this cookbook is everything. I’ve made several recipes in it so far and everything is SO GOOD. I’m not 100% vegan/vegetarian but I do mostly cook that way at home so this book has become invaluable to me. 🙏🏼
September 19, 2024
This cookbook is absolutely incredible! I don't even know where to begin. I'll start with how I found Nisha. When I used to be fully vegan (I've been vegetarian most of my life, and am vegetarian now), I looked for vegan recipe creators online. I wanted recipes that were flavorful and filling, not diet-culture-ridden and "oil free". I simply wanted yummy, plant-based recipes. And although I eat dairy and eggs from time to time, I truly enjoy cooking fully plant-based whenever possible. After finding Nisha online about five years ago, I've noticed a consistency in her recipes that is hard to find anywhere else. I know that if I make a Rainbow Plant Life recipe, there is a 99.9% chance I will absolutely love it; her attention to detail and countless recipe tests before publicly publishing a recipe don't go unnoticed. This book is no different. You can tell the time, effort, and superb attention to detail that she put into this book. From tips on how to properly set up a double boiler, to the variety of ways you can prep and cut tofu, to mouth-watering, show-stopping dinners, it seems like no stone went unturned with this book! It's honestly much more than a cookbook, it's a comprehensive "how-to" on all things cooking, with a particular emphasis on vegan cooking (and baking), of course :) I couldn't recommend this book more - I'll be gifting this to many friends and family that I know enjoy cooking as much as I do. Bravo, Nisha, bravo!!
September 10, 2024
Wow, where to even begin! I have been following Nisha’s Rainbow Plant Life for a couple of years now, falling in love with her super flavorful recipes and vegan cooking in the process. I am still an omnivore but am relying less and less on animal products every day, mostly thanks to Rainbow Plant Life. I have been so excited to get this cookbook and it’s finally here!
At first glance, the book is beautiful. It is also a little overwhelming. But as you dig in, the magic unfolds. I recognize a handful of recipes from her meal plans, but the majority are brand new. I’ve already made a few of them and they have all been incredible! Even some of the basics that she includes in the second part of the book, like how to cook dry beans, yield the most delicious results!
Some recipes do have ingredients that are a little time consuming to source, but most of these have a long shelf life and are well worth the effort. She does include notes to substitute many of these if needed. The notes are so helpful in general as they allow you to customize as needed.
Some of the negative reviews I’ve seen are in regards to the nutrition of the dishes. This book does not claim to be a diet or health book at all. That being said, to me the foods are nutritious, filled with whole foods, vegetables, legumes, superfoods, etc. with high nutrition density. To me everything in moderation is key and the deliciousness of these recipes makes me feel like I’m not depriving myself of anything (because I’m not). If you are one who wants to eat 100% clean or who is on a specific diet of no added oils, zero sugar, or low carb, this book isn’t for you.
This is a book that will help you create drool worthy restaurant quality meals and will help you become a better cook. I am absolutely devouring this cookbook. It’s destined to become my favorite one.
At first glance, the book is beautiful. It is also a little overwhelming. But as you dig in, the magic unfolds. I recognize a handful of recipes from her meal plans, but the majority are brand new. I’ve already made a few of them and they have all been incredible! Even some of the basics that she includes in the second part of the book, like how to cook dry beans, yield the most delicious results!
Some recipes do have ingredients that are a little time consuming to source, but most of these have a long shelf life and are well worth the effort. She does include notes to substitute many of these if needed. The notes are so helpful in general as they allow you to customize as needed.
Some of the negative reviews I’ve seen are in regards to the nutrition of the dishes. This book does not claim to be a diet or health book at all. That being said, to me the foods are nutritious, filled with whole foods, vegetables, legumes, superfoods, etc. with high nutrition density. To me everything in moderation is key and the deliciousness of these recipes makes me feel like I’m not depriving myself of anything (because I’m not). If you are one who wants to eat 100% clean or who is on a specific diet of no added oils, zero sugar, or low carb, this book isn’t for you.
This is a book that will help you create drool worthy restaurant quality meals and will help you become a better cook. I am absolutely devouring this cookbook. It’s destined to become my favorite one.
November 2, 2024
I love Rainbow Plant Life and I adore Nisha’s online recipes. She gave me the confidence to try cooking authentic Indian food, which I love that I can now make at home. Hooray!!
Part of my reason for cooking at home and not just getting Indian takeout or dining in a restaurant is so I can avoid all the added oil. I stopped cooking with oil years ago for my health and my waistline. Using her online recipes, I can often leave out the oil entirely and she even provides some tips on her website for oil-free Indian cooking.
So I hoped, with this book, that I’d have much the same luck recreating her delights sans-oil. I was disappointed to read the section where she talks about the importance of fat (which I totally get) and defends her heavy use of oil. We can have plant-based fat without using heavily processed oils! 😩
That said, she didn’t market this as an oil-free or WFPB book, or even a health-food one, and I didn’t think it would be, though I know Nisha focuses on whole foods quite a bit. I guess what really bugged me was her talk of how non-vegan food can just rely on gobs of cheese and heavy cream to make a meal taste good without a lot of other flavor. I find this ironic, since that’s what so much vegan comfort food does with plant-based oils and butters! 🤦🏼♀️
The first part of the book is very enlightening for someone trying to better understand how flavors work together and the importance of texture. I enjoyed it and I learned a lot that I’ll be able to utilize. For the oil-heavy recipes, I’m not so sure. I’ll have to do so much modifying that I don’t know it’ll be worth it - especially if the meal really DOES rely on the oil to achieve the BIG flavor. 😞
I still give it 4.5 stars for beauty, overall educational content, and because I just adore Nisha. My only request is more oil-free recipes or at least oil-free modifications for us WFPB fuddy-duddies! 😆
Part of my reason for cooking at home and not just getting Indian takeout or dining in a restaurant is so I can avoid all the added oil. I stopped cooking with oil years ago for my health and my waistline. Using her online recipes, I can often leave out the oil entirely and she even provides some tips on her website for oil-free Indian cooking.
So I hoped, with this book, that I’d have much the same luck recreating her delights sans-oil. I was disappointed to read the section where she talks about the importance of fat (which I totally get) and defends her heavy use of oil. We can have plant-based fat without using heavily processed oils! 😩
That said, she didn’t market this as an oil-free or WFPB book, or even a health-food one, and I didn’t think it would be, though I know Nisha focuses on whole foods quite a bit. I guess what really bugged me was her talk of how non-vegan food can just rely on gobs of cheese and heavy cream to make a meal taste good without a lot of other flavor. I find this ironic, since that’s what so much vegan comfort food does with plant-based oils and butters! 🤦🏼♀️
The first part of the book is very enlightening for someone trying to better understand how flavors work together and the importance of texture. I enjoyed it and I learned a lot that I’ll be able to utilize. For the oil-heavy recipes, I’m not so sure. I’ll have to do so much modifying that I don’t know it’ll be worth it - especially if the meal really DOES rely on the oil to achieve the BIG flavor. 😞
I still give it 4.5 stars for beauty, overall educational content, and because I just adore Nisha. My only request is more oil-free recipes or at least oil-free modifications for us WFPB fuddy-duddies! 😆
January 29, 2025
I waited to review this until I was able to make a number of recipes to confirm how helpful this book actually is. More than half of the book is educational and reads like a textbook, so I included it in my yearly book count, which I obviously do not usually do for cookbooks. Similar to Salt Fat Acid Heat and The Food Lab, this book really goes into the nitty-gritty of flavor and its components. The food I have made from this book has all turned out amazing, but it is has definitely been a labor of love - one meal often requires several individual recipes such as a sauce, a nut topping, the vegetables, the grain, and the protein. The author teaches you how to build a flavorful meal, giving several options for how to use each recipe, so that’s why they are mostly separate. While this is extremely useful, some people may hate this. If you’re looking for quick, cohesive, simple meals, this is not for you. If you’re looking to learn and experiment with new ingredients and flavor combinations, then look no further.
May 2, 2025
This is one if the first cookbooks i have read cover to cover and it is phenomenal! There are pages upon pages of things i didn't even know i needed to ask for from someone with experience in vegan alternatives and substitutions.
Have you ever tried to bake gf brownies with an egg replacement and it just collapses the second you take it out of the oven? She's got explanations for the "why" and tips beyond the recipes and for someone with allergies forced to go vegan this has been a life savor!
Not even to mention, the cutest graphics and pages that give meal plan suggestions from the recipes for special occasions such as mothers day or galantines 🫶 i am just in awe with how useful and informative but also feminine not daunting the entire approach to the vegan lifestyle is throughout this cookbook and it's a new staple in my kitchen.
Have you ever tried to bake gf brownies with an egg replacement and it just collapses the second you take it out of the oven? She's got explanations for the "why" and tips beyond the recipes and for someone with allergies forced to go vegan this has been a life savor!
Not even to mention, the cutest graphics and pages that give meal plan suggestions from the recipes for special occasions such as mothers day or galantines 🫶 i am just in awe with how useful and informative but also feminine not daunting the entire approach to the vegan lifestyle is throughout this cookbook and it's a new staple in my kitchen.
September 9, 2024
One of the few cookbooks where I can say I've actually taken the time to read the author's tips, since she approaches cooking very intentionally. I think I remember her mentioning getting lots of inspiration from "Salt, Acid, Fat, Heat" on her YouTube channel once.
I've made a few of her recipes from her YouTube channel, including her "Best Vegetarian Chili", "Incredible Cornbread", and "Incredible Vegan Breakfast Burritos". They were all absolutely delicious.
Having experienced making some of her recipes before, I went into this cookbook knowing that likely a good chunk of her recipes would potentially involve fairly unique ingredients (or ingredients you can't typically find at standard mid-western American grocery stores: Pomegranate Molasses, Porcini Mushroom Powder, etc.), as well as expecting her recipes to be a bit more involved and time-consuming than, say, recipes from Nava Atlas, as an example.
Still happy I invested in this cookbook. She not only has lots of full recipes to follow, but she also provides a lot of recipe components ("flavor boosters", for example), that you can make ahead as add-ons, like sauces and condiments. She has a couple sections in her book where she runs you through some paring ideas where you take several different smaller recipes from throughout her book and combine them with, perhaps, grains or greens, to make different meals. There's a free downloadable week-long meal plan PDF you can request by following a link printed in her cookbook, too.
This might not be the cookbook for you if you're someone who hates turning to a recipe and finding in the list of ingredients one, two, or more references to other recipes in the book. For instance, you might feel put off when turning to one of her salad recipes to find she's calling for a couple different other recipes to complete that salad (ie: Caesar Dressing on pg. 155, and cheesy crunchies on pg. 223).
If you follow along with her M.O., however, of making some of those smaller sauces and condiments ahead of time to use through the week, these little additions may not be quite so off-putting.
Today I made the pistachio-mint pesto from her cookbook, which gave me vibes to a salad I'd make from Kathryn Budig's "Aim True" book (the recipe was called "Bright Quinoa Salad"). I'm happy to have that flavor combination as a sauce that I can add to salads, wraps, etc. I'm also happy I had a recipe to use up a bunch of mint that I needed to harvest.
I also made her white bean, tomato stew from the cookbook, and holy heck. I can't say I ever recall wanting seconds of a stew before. It was such a perfect balance of flavors and textures. Now, not sure if what partially leveled up my stew was the fact that I used homegrown heirloom tomatoes from my garden in place of canned tomatoes, or if it was the addition of the new-to-me porcini mushroom powder, but the stew was subtly smoky, creamy, and just the right amount of salt. I'm extremely happy this was a leftover friendly recipe - I have several servings of this now sitting in the freezer ready to take out and enjoy as autumn starts to set in.
Given the deliciousness of the couple recipes I've tried so far, I'm pretty sure that I'm going to fall in love with the rest of the recipes in the book, too. I may even get really ambitious and try to make all the recipes in the book at some point.
I'm only going to deduct a half a star for a couple reasons:
#1. As I mentioned earlier, this cook book will require procurement of some fairly unique ingredients. Hopefully she repeats their use through several recipes in her cookbook. It's difficult to tell from her index alone where some ingredients get repeated through other recipes. For instance, the aforementioned porcini mushroom powder doesn't have a special section in the index, so I can't tell at a glance if it's used in more recipes than just that stew. I get kinda cranky sometimes when I have to buy a unique spice that only ever gets used in one recipe, though after using said spice (or ingredient), I do try my best to find other uses. That mushroom powder feels like a secret weapon, to be honest.
#2. Under the "Maximizing Flavor" chapter, there's several pages in there that lack page numbers. It's a little frustrating to find a page in that section, especially if she references something in that section in another part of the cookbook. ie: "…if you prefer not to cook with alcohol, check out the substitutions on page 59." Well... page 59 doesn't have a page number on it, nor even on the facing page, the backside of the page, or even any of the other pages around it for several pages (not until either page 52 or 62). I'll have to go in and manually add the pages numbers so I can find the pages in that section more easily.
Neither of the above two critiques should stop you from getting yourself a copy of this cookbook, however. If you're a foodie, and really appreciate BIG flavor, whether you're vegan or not, you will really appreciate this cookbook.
I've made a few of her recipes from her YouTube channel, including her "Best Vegetarian Chili", "Incredible Cornbread", and "Incredible Vegan Breakfast Burritos". They were all absolutely delicious.
Having experienced making some of her recipes before, I went into this cookbook knowing that likely a good chunk of her recipes would potentially involve fairly unique ingredients (or ingredients you can't typically find at standard mid-western American grocery stores: Pomegranate Molasses, Porcini Mushroom Powder, etc.), as well as expecting her recipes to be a bit more involved and time-consuming than, say, recipes from Nava Atlas, as an example.
Still happy I invested in this cookbook. She not only has lots of full recipes to follow, but she also provides a lot of recipe components ("flavor boosters", for example), that you can make ahead as add-ons, like sauces and condiments. She has a couple sections in her book where she runs you through some paring ideas where you take several different smaller recipes from throughout her book and combine them with, perhaps, grains or greens, to make different meals. There's a free downloadable week-long meal plan PDF you can request by following a link printed in her cookbook, too.
This might not be the cookbook for you if you're someone who hates turning to a recipe and finding in the list of ingredients one, two, or more references to other recipes in the book. For instance, you might feel put off when turning to one of her salad recipes to find she's calling for a couple different other recipes to complete that salad (ie: Caesar Dressing on pg. 155, and cheesy crunchies on pg. 223).
If you follow along with her M.O., however, of making some of those smaller sauces and condiments ahead of time to use through the week, these little additions may not be quite so off-putting.
Today I made the pistachio-mint pesto from her cookbook, which gave me vibes to a salad I'd make from Kathryn Budig's "Aim True" book (the recipe was called "Bright Quinoa Salad"). I'm happy to have that flavor combination as a sauce that I can add to salads, wraps, etc. I'm also happy I had a recipe to use up a bunch of mint that I needed to harvest.
I also made her white bean, tomato stew from the cookbook, and holy heck. I can't say I ever recall wanting seconds of a stew before. It was such a perfect balance of flavors and textures. Now, not sure if what partially leveled up my stew was the fact that I used homegrown heirloom tomatoes from my garden in place of canned tomatoes, or if it was the addition of the new-to-me porcini mushroom powder, but the stew was subtly smoky, creamy, and just the right amount of salt. I'm extremely happy this was a leftover friendly recipe - I have several servings of this now sitting in the freezer ready to take out and enjoy as autumn starts to set in.
Given the deliciousness of the couple recipes I've tried so far, I'm pretty sure that I'm going to fall in love with the rest of the recipes in the book, too. I may even get really ambitious and try to make all the recipes in the book at some point.
I'm only going to deduct a half a star for a couple reasons:
#1. As I mentioned earlier, this cook book will require procurement of some fairly unique ingredients. Hopefully she repeats their use through several recipes in her cookbook. It's difficult to tell from her index alone where some ingredients get repeated through other recipes. For instance, the aforementioned porcini mushroom powder doesn't have a special section in the index, so I can't tell at a glance if it's used in more recipes than just that stew. I get kinda cranky sometimes when I have to buy a unique spice that only ever gets used in one recipe, though after using said spice (or ingredient), I do try my best to find other uses. That mushroom powder feels like a secret weapon, to be honest.
#2. Under the "Maximizing Flavor" chapter, there's several pages in there that lack page numbers. It's a little frustrating to find a page in that section, especially if she references something in that section in another part of the cookbook. ie: "…if you prefer not to cook with alcohol, check out the substitutions on page 59." Well... page 59 doesn't have a page number on it, nor even on the facing page, the backside of the page, or even any of the other pages around it for several pages (not until either page 52 or 62). I'll have to go in and manually add the pages numbers so I can find the pages in that section more easily.
Neither of the above two critiques should stop you from getting yourself a copy of this cookbook, however. If you're a foodie, and really appreciate BIG flavor, whether you're vegan or not, you will really appreciate this cookbook.
September 19, 2024
Big Vegan Flavor is hands-down the best thing that has happened to my kitchen. Aptly named, every recipe that Nisha creates is bursting with combinations of unique flavors, a level to which I have never experienced before. This book is so much more than a cookbook. While there are incredible and unique recipes that are bursting with flavor and texture, this book also acts as a master-class for any home cook wanting to level up their game in the kitchen (significantly level up). Nisha has used her attention to detail and exceptional intellect to learn and master the ins and outs of cooking, and has passed along her learning experiences to the readers of Big Vegan Flavor. Throw out any preconceived notions of boring and bland vegan food composed of rice, beans, and plain tofu. The recipes in this book would wow any meat-eater, tried and tested. I will say as a vegan of over 15 years, and an avid home-cook, this book absolutely filled a need in the vegan community. There are plenty of quick and easy cookbooks with ingredients you can find at your local grocery store. But those books to not contain the level of flavor and complexity that Nisha has cultivated in this book. You will need (for some recipes, not all) non-traditional ingredients from either online or your local Asian or Indian grocery stores (think: curry leaves, gochujang, galangal, etc). This is not a burden or an inconvenience but rather an opportunity to learn about and experience new flavors, and each of these “speciality” items are without a doubt worth the flavor pay off, and typically can be stocked in the pantry for another dish. Some recipes are simple, quick, and (always) flavorful, while others require more prep work and have multiple steps. If you love to cook, these next-level recipes will be a labor of love and enjoyment. Each extra minute and step will be exhibited in the final dish blowing you away. Again, Nisha’s recipes are a different caliber, and will wow you (there is nothing bland in this book, and all good things take time!). Nisha teaches you how to obtain a perfectly balanced meal through various sources of umami, acid, salty, and sweet, as well as what to do to get the most flavor out of your ingredients. This book is a must-read for anyone, not just vegans. You will learn a great deal about how to become a better home cook, while also benefiting from a number of incredibly flavorful recipes. I personally love the 'components' sections of the book, in which Nisha provides recipes for sauces, condiments, protein sources, grains, etc, and gives you the tools to take these components to not only create a well-balanced flavorful meal, but also to meal-prep for the week. I have been a Nisha fan for years, frequenting the Rainbow Plant Life blog, and youtube, and was long-awaiting the release of this book and it did not disappoint. Do yourself a favor and not only buy this book but buy 2 and give one to a friend who loves to cook, they will thank you.
P. S. The photography is absolutely stunning, and photos were taken by Nisha herself (what can’t she do?!)
P. S. The photography is absolutely stunning, and photos were taken by Nisha herself (what can’t she do?!)
February 27, 2025
Pros: lots of herbs, spices and flavours. Variety: recipes to combine in endless ways to make meals, but also recipes that work alone.
Cons: ingredients and instructions on different pages, so much oil.
It's a huge book and I regretted walking to the library to pick it up. It's a combination of information and recipes. I've had the book for a couple of weeks and don't feel that I'll have got through enough by the time it's due back. There are recipes within the information sections. Some of the information sections have tables with combinations of recipes (a grain, a protein, a sauce, a vegetable). I really like how many options there are when various components are combined, but sometimes you just want a recipe, and some of the recipes are stand-alone, too. Fantastic.
Nisha really likes her oil. It's used very generously (measured in tablespoons in most if not all recipes; considering you combine recipes to make a meal, it adds up) and she encourages you to go with the upper end of the amount for the best flavour. I dislike the sticky, sickly feel of oil, so rarely cook with it. The recipes and meals I've made so far have been full of flavour without any oil except some sesame oil. So I can't review the recipes made 100% as written, but have really enjoyed the versions I have made.
Another quibble - probably more pertinent to a general review than my personal dislike of oiliness - is that the ingredients are very often on the page before the instructions, so you have to keep flipping back and forth. Then you have to be sure you know if you're on the ingredients page or the instructions page, or you'll be looking at the wrong recipe and wondering why it doesn't look familiar.
The illustrations are lovely. The range of recipes is great. The instructions can be quite particular (e.g. use whole tinned tomatoes and crush with your hands; use a good-quality tahini): this can be helpful and clear, but sometimes just seems unnecessary. And I don't think I'm convinced that 18 types of salt are essential for whatever different uses I might have. Normal iodised table salt has worked fine in the recipes so far, so while the kosher, Maldon, flaky, smoked, sprinkling, sea, crushed, rock and extraterrestrial salts might be even better, whatever you have will season the dishes.
I'll definitely be getting this out of the library again.
Cons: ingredients and instructions on different pages, so much oil.
It's a huge book and I regretted walking to the library to pick it up. It's a combination of information and recipes. I've had the book for a couple of weeks and don't feel that I'll have got through enough by the time it's due back. There are recipes within the information sections. Some of the information sections have tables with combinations of recipes (a grain, a protein, a sauce, a vegetable). I really like how many options there are when various components are combined, but sometimes you just want a recipe, and some of the recipes are stand-alone, too. Fantastic.
Nisha really likes her oil. It's used very generously (measured in tablespoons in most if not all recipes; considering you combine recipes to make a meal, it adds up) and she encourages you to go with the upper end of the amount for the best flavour. I dislike the sticky, sickly feel of oil, so rarely cook with it. The recipes and meals I've made so far have been full of flavour without any oil except some sesame oil. So I can't review the recipes made 100% as written, but have really enjoyed the versions I have made.
Another quibble - probably more pertinent to a general review than my personal dislike of oiliness - is that the ingredients are very often on the page before the instructions, so you have to keep flipping back and forth. Then you have to be sure you know if you're on the ingredients page or the instructions page, or you'll be looking at the wrong recipe and wondering why it doesn't look familiar.
The illustrations are lovely. The range of recipes is great. The instructions can be quite particular (e.g. use whole tinned tomatoes and crush with your hands; use a good-quality tahini): this can be helpful and clear, but sometimes just seems unnecessary. And I don't think I'm convinced that 18 types of salt are essential for whatever different uses I might have. Normal iodised table salt has worked fine in the recipes so far, so while the kosher, Maldon, flaky, smoked, sprinkling, sea, crushed, rock and extraterrestrial salts might be even better, whatever you have will season the dishes.
I'll definitely be getting this out of the library again.
June 17, 2025
This is a book I would like to own. There are enough recipes of interest and there is so much good information about foods and preparation and there are many useful lists that gave me all sorts of ideas for putting together dishes.
I like that the author also tells her story which is interesting. She’s personable and writes well. I was confused though that it seems she went vegan only a decade ago and is in New York City and yet she wrote as though she was confused about how to eat vegan or find vegan food and is assuming others did too. Hmm. NYC has dozens (if not more) of all vegan restaurants and it was easy to find all sorts of vegan foods in grocery and health food stores and specialty stores to make anything vegan. Even when I became vegan in 1988 there were already cookbooks and several restaurants in my city and all sorts of magazines and other resources for making and eating as a vegan.
The book is beautiful and while there aren’t photos for every single recipe there are photos for many of them and they’re wonderful.
I guess it’s not the very best general vegan cookbook but it would still make a great gift for new vegans, for vegans moving into their first home or moving to a new residence, and for all vegan cookbook readers. The hardcover edition is a large and heavy book and it takes up a lot of room. Even getting my copy back to the library will take some effort.
Contents:
Introduction
My Approach to Vegan Cooking
What You’ll Find in This Cookbook
Part 1 Mastering Vegan Cooking
1 The Basic Principles
2 Maximizing Flavor
3 Creating Irresistible Textures
4 Conquering Your Kitchen
Part 2 The Building Block Recipes
5 Condiments & Flavor Boosters
6 Easy-to-Swap Proteins
7 The Grains
8 The Everyday Veggies
Part 3 Wow-Worthy Meals
9 Big-Personality Salads
10 Vegetables Are the Main Event
11 Weekend Brunch
12 Next-Level Dinners
Noodles & Stir-Fries
Curries & Stews
Glorious Carbs
Magical Mushrooms
12 Sweet Treats
Fancy Time Menus
Acknowledgments
Index
ETA: This is a cookbook for people who enjoy cooking. Most of the recipes have some complexity and take time to make. They are not the "quick and easy" type.
I like that the author also tells her story which is interesting. She’s personable and writes well. I was confused though that it seems she went vegan only a decade ago and is in New York City and yet she wrote as though she was confused about how to eat vegan or find vegan food and is assuming others did too. Hmm. NYC has dozens (if not more) of all vegan restaurants and it was easy to find all sorts of vegan foods in grocery and health food stores and specialty stores to make anything vegan. Even when I became vegan in 1988 there were already cookbooks and several restaurants in my city and all sorts of magazines and other resources for making and eating as a vegan.
The book is beautiful and while there aren’t photos for every single recipe there are photos for many of them and they’re wonderful.
I guess it’s not the very best general vegan cookbook but it would still make a great gift for new vegans, for vegans moving into their first home or moving to a new residence, and for all vegan cookbook readers. The hardcover edition is a large and heavy book and it takes up a lot of room. Even getting my copy back to the library will take some effort.
Contents:
Introduction
My Approach to Vegan Cooking
What You’ll Find in This Cookbook
Part 1 Mastering Vegan Cooking
1 The Basic Principles
2 Maximizing Flavor
3 Creating Irresistible Textures
4 Conquering Your Kitchen
Part 2 The Building Block Recipes
5 Condiments & Flavor Boosters
6 Easy-to-Swap Proteins
7 The Grains
8 The Everyday Veggies
Part 3 Wow-Worthy Meals
9 Big-Personality Salads
10 Vegetables Are the Main Event
11 Weekend Brunch
12 Next-Level Dinners
Noodles & Stir-Fries
Curries & Stews
Glorious Carbs
Magical Mushrooms
12 Sweet Treats
Fancy Time Menus
Acknowledgments
Index
ETA: This is a cookbook for people who enjoy cooking. Most of the recipes have some complexity and take time to make. They are not the "quick and easy" type.
December 27, 2024
I love reading cookbooks, especially ones with amazing photography, like this one. I want to sit down and sample each dish. However, after 50+ years of cooking for myself and others, I am at the point now that I want to eat everything I see, but I no longer want to be bothered to make a menu, assemble ingredients, chop/measure/prep, saute/bake/roast/grill through all the steps to the final product! This book, however, made it all seem pretty tempting.
I stumbled on Nisha Vora on Youtube and she is such a dynamic presenter with an infectious personality that I was immediately fascinated with all the tips she offered to make vegan fare as interesting as "regular" food. As a new vegan/vegetarian, I needed some serious instruction on how to make tofu more than an unpleasant memory at a Chinese restaurant. She did that and more.
This book includes dozens of pages that give a cook valuable knowledge about ingredients, spices, special sauces and toppings that take ordinary food and turn it into something truly amazing. I signed up for her emailed blog and have tried several of her online recipes as well as some of the ones in her book [which I borrowed from the library -- something I do with every cookbook before I purchase a copy]. I now employ several of her crunchy toppings and spice suggestions in my every day cooking, but ultimately, I did not purchase her cookbook. I found that the recipes in this book -- which would have fascinated me when I was in my 20's or 30's or even 40's -- now just felt over the top for a couple of retirees. However, I can highly recommend this cookbook to any adventurous cook looking for news ways to make food "sing" -- and that holds true for ALL foods, not just vegan meals.
I stumbled on Nisha Vora on Youtube and she is such a dynamic presenter with an infectious personality that I was immediately fascinated with all the tips she offered to make vegan fare as interesting as "regular" food. As a new vegan/vegetarian, I needed some serious instruction on how to make tofu more than an unpleasant memory at a Chinese restaurant. She did that and more.
This book includes dozens of pages that give a cook valuable knowledge about ingredients, spices, special sauces and toppings that take ordinary food and turn it into something truly amazing. I signed up for her emailed blog and have tried several of her online recipes as well as some of the ones in her book [which I borrowed from the library -- something I do with every cookbook before I purchase a copy]. I now employ several of her crunchy toppings and spice suggestions in my every day cooking, but ultimately, I did not purchase her cookbook. I found that the recipes in this book -- which would have fascinated me when I was in my 20's or 30's or even 40's -- now just felt over the top for a couple of retirees. However, I can highly recommend this cookbook to any adventurous cook looking for news ways to make food "sing" -- and that holds true for ALL foods, not just vegan meals.
January 6, 2025
If you are interested in vegan lifestyle check out recipes by Nisha Vora Nisha Vora at her EXCELLENT extensive website https://rainbowplantlife.com/. FIVE STARS for the website with recipes, lots of pictures, detailed instructions, videos--it goes on and on! I can email online recipes to myself, and sign up for new recipes. I do print out the recipes I download from online to create a notebook of extra recipes I was impressed by the recipes and information from the site and purchased this cookbook as a handbook plus for recipes. I bought it as an ebook so I could use the search function for ingredients, hints, and recipes.
It required a lot of shopping for new ingredients to prepare these meals. The hardest thing for me is remembering why I bought some of the many things that are now in my pantry/refrigerator. It seemed expensive, but I needed to keep in mind what my usual meals actually cost.
I had the ingredients on hand for CREAMY WILD RICE WITH CARROTS and I'm in love! BEST VEGAN BROWNIES are the BEST BROWNIES--regardless of vegan or not!! (I was so enthusiastic talking about them I had to package a few and send them to my sister in another state!) BEST VEGAN CHILI was a winner, too. LENTIL BOLONGNESE was as good as I thought it would be.Four Stars for the book because it (of course) pales by comparison to the webiste. The book is a great place to start! (We decided to change to eating vegan because Plant-Based Diets Improve Cardiovascular Health.
October 31, 2025
Je mets 4 étoiles puisque je ne peux pas en mettre 4 et demi. Je trouve qu'elle a vraiment bien expliqué et détaillé la cuisine vegan. J'ai adoré le consulter, et je suis convaincue qu'une personne qui cuisine (beaucoup plus que moi) se doit d'emprunter ou d'acheter ce livre massif!
À l'endroit où je vis, les ingrédients listés sont plutôt difficile à acquérir, et j'ai donc retenu 26 recettes à essayer de son livre qui me semblaient faisables.
Je dois dire aussi que sans que ce soit ultra compliqué, il faut beaucoup de planification pour la plupart des recettes, car on part de 0 pour tout. Mais presque tout m'a l'air délicieux (si quelqu'un d'autre me le cuisinait)! Je manque de temps et d'énergie pour me lancer dans des étapes et des étapes, alors je n'imagine pas une mère de famille se référer à ses recettes pour un souper rapide de semaine... :(
Et enfin, je ne suis pas une personne qui mange de tout, alors j'ai passé par-dessus plusieurs recettes contenant des ingrédients principaux qui ne m'intéressaient pas (beaucoup d'aubergines, de fenouil et autres).
Ceci explique mon 4,5 étoiles, et j'apprécie quand même énormément sa méthode de planification de repas en tableau! Penser à la sauce plutôt qu'à l'aliment principal pour débuter une recette.
À l'endroit où je vis, les ingrédients listés sont plutôt difficile à acquérir, et j'ai donc retenu 26 recettes à essayer de son livre qui me semblaient faisables.
Je dois dire aussi que sans que ce soit ultra compliqué, il faut beaucoup de planification pour la plupart des recettes, car on part de 0 pour tout. Mais presque tout m'a l'air délicieux (si quelqu'un d'autre me le cuisinait)! Je manque de temps et d'énergie pour me lancer dans des étapes et des étapes, alors je n'imagine pas une mère de famille se référer à ses recettes pour un souper rapide de semaine... :(
Et enfin, je ne suis pas une personne qui mange de tout, alors j'ai passé par-dessus plusieurs recettes contenant des ingrédients principaux qui ne m'intéressaient pas (beaucoup d'aubergines, de fenouil et autres).
Ceci explique mon 4,5 étoiles, et j'apprécie quand même énormément sa méthode de planification de repas en tableau! Penser à la sauce plutôt qu'à l'aliment principal pour débuter une recette.
January 1, 2025
After watching a Netflix special on how a vegan twin was able to lose 3% visceral fat in 8 weeks, I was determined to try the vegan lifestyle.
I’ve never made tofu before and the first few weeks were a series of bland dishes until I discovered Rainbow Plant Life on YouTube and then Nisha launched her book. I immediately preordered and since I’ve incorporated her mini meal preps, we are having tasty and easy to make vegan meals.
Loved the book so much that I sent a copy to my cousin who has been vegan for years. It’s like a light opened up for her on the different elements to creating tasty food. I love the hints on what different ingredients bring to a dish and substitutions if you don’t have some of them on hand. I suggest reading chapters 1 - 3 to set a foundation in vegan cooking, maximizing flavor, and textures. This helps Then watch her YouTube channel for mini meal prep ideas and go back to the cookbook to create meal plans.
I’ve made the pickled red onion, savory walnut crunch, finally learned how to make crispy tofu, and enjoying working my way through the book. She gives you options with spice blends so you can adjust the flavors to your preferences.
I’ve never made tofu before and the first few weeks were a series of bland dishes until I discovered Rainbow Plant Life on YouTube and then Nisha launched her book. I immediately preordered and since I’ve incorporated her mini meal preps, we are having tasty and easy to make vegan meals.
Loved the book so much that I sent a copy to my cousin who has been vegan for years. It’s like a light opened up for her on the different elements to creating tasty food. I love the hints on what different ingredients bring to a dish and substitutions if you don’t have some of them on hand. I suggest reading chapters 1 - 3 to set a foundation in vegan cooking, maximizing flavor, and textures. This helps Then watch her YouTube channel for mini meal prep ideas and go back to the cookbook to create meal plans.
I’ve made the pickled red onion, savory walnut crunch, finally learned how to make crispy tofu, and enjoying working my way through the book. She gives you options with spice blends so you can adjust the flavors to your preferences.
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