We spent a week with Veg-Table by Nik Sharma

Nik Sharma is a cookbook author, blogger, and food journalist with a background in microbiology. He’s probably best known for his previous book – The Flavor Equation.

Nik says his goal with Veg-Table is “to give you techniques, flavors, and ideas — with foundations in science and in history, to become an inventive and frequent vegetable home cook.”

As always, my goal is to cook at least 10% of the book over the course of 5 days.

And with a total of 109 recipes, that means I need to make at least 11, but I couldn’t say no to a couple of extras this week so we ended up with 14.

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📖 Written Review
https://cultflav.com/products/nik-sharma-veg-table

🎬 Chapters
00:00 About Nik
01:35 Day 1 (Crispy salmon and Green Curry Spinach)
06:45 Day 2 (Black Bean, Corn, and Gochujang Saag)
10:35 Day 3 (Stuffed Cabbage Rolls in Tomato Sauce)
13:51 Day 4 (Chaat-style loaded twice-baked potato)
19:39 Day 5 (celery herb salad with lime vinaigrette)
24:44 Day 6 (BONUS Dan Dan Noodles)
30:12 Scoring

✍️ Sorry about the prep audio for Day 1 AND the blurry focus on Day 4 – I’ve figured out what happened and will fix for future videos.

Thanks for watching!

This week we made 14 of the 109 recipes in vegetable by Nick Sharma six Mains five sides and three dependencies average time per finished dish was around an hour and a half and each recipe typically served four and the average cost per serving was around $99.75 Nick Sharma is a cookbook author

Blogger and food journalist with a background in microbiology who’s probably best known for his previous book the flavor equation in veg table Nick takes some of the SCI ific principles he laid out in the flavor equation and focuses granularly in on Plants specifically 15 families of vegetables and their unique

Characteristics Nick writes that this book is not strictly vegetarian and it’s not meant to be an exercise in espousing Superior methods or ingredient sourcing either he gives readers permission to take shortcuts whenever you need them whether that’s substitutions using store-bought spice Blends or using Frozen produce instead of fresh nx’s

Goal in vegetable is to give you techniques flavors and ideas with foundations in science and in history to become an inventive and frequent vegetable home cook as always my goal is to cook 10% of the book in the course of 5 days and with 109 recipes total that

Means I have to hit at least 11 but I couldn’t say no to a couple of extras this week so we ended up with 14 and day one is kicking off with Nick’s version of one of my favorite dishes and really quick before we get into it something

Happened to the audio in the prep section I’m sorry it’s all brin’s fault I tried to repair it the best I could but it’s not great anyway let’s get into it it’s definitely the wrong position I don’t know what I’m thinking you’ve been drinking I’ve been drinking I’ve been

Drinking it’s day one cooking out of vegetable today we’re making the crispy salmon with green curry spinach and the coconut rice from his cashew and bell pepper chicken with coconut rice with coconut rice yeah which is his suggested pairing look at us fall in directions I know God

We’re so good at things for once all right let’s get cooking two tablespoons olive oil and then we’re gonna fry Capers crispy Capers wow this is a is it gnarly no it’s it just is leaving a lot of like color behind we get those s in baby uh

There as always I’m a little bit trepidacious about frying with extra virgin olive oil that is a lot of vaporized oil immediately that might be the most battery thing I’ve ever fried Capers yeah sa until crispy and light golden brown 1 and 1 half to 2 minutes we’re definitely past that but they’ve

Mostly just exploded four garlic cloves thinly sliced I do need you to work on it a little bit faster okay it’s just where I’m at unsweetened coconut milk okay it does smell amazing it doesn’t smell like Curry tomorrow is going to be a towel water washing day toss until it completely wilted and

Most of the liquid is evaporated little chaotic but I think we got it the green curry face is quite spicy which is nice it’s like SOG or like mu paneer or like something like that like that’s the vibe I’m getting from it that’s pretty good I’m going to get started on the Rice lower the heat to a simmer I’m just going to put it on the back Runner start a timer for 12 minutes facing works so well for fish but so for steaks um I’ll get the cilantro cleaned up this is an excellent recipe for getting perfectly crisp salmon get it

Ready for us yeah now it’s just the rice yep just a pile towels over here this a chill one though yeah uh I’ve never seen you cross your eyes before until now you’re so good at it well you can’t see it now cuz you’re great crispy skin nice spice good amount of heat

Coming through this spinach is not super like slimy which is nice mhm but still like it’s spinach spinach and peas just aren’t that exciting on their own yeah and all I’m getting from the curry paste is heat so it’s just spicy spinach and peas right that’s that’s a great way to

Describe it a lot of spice not a lot of flavor it does feel like it’s a cross between like an Indian gravy like a SOG or a mat and a Thai curry texture so you’re getting like a really loose consistency try it with the rice it’s decent coconut rice I’m not used to

Having basati coconut rice it helps I think it is better with the rice it like stabilizes it a bit right plus you soak up a little bit of that soup it adds a little bit of sweetness to the heat to kind of break some of that up CU it can

Be really bitter I think spinach can and when you add heat and bitter I think adding something a little bit sweeter and this isn’t necessarily sweet it just has like coconut in it it balances it out in a really nice way I don’t think either of these are exciting together

They are better than they are alone for sure mhm I still think I’m like a six for flavor it’s it’s a good flavor it’s just really mild it’s a nice comforting dish the fish technique was great it worked really well I I tend to be a flipper and I’ve like I’ve definitely

Made crispy skin salmon before there’s like a shortcut to it which was great and I think a lot of people would have a good experience with that it’s a bit of an arm workout your carbon seal yeah I think this is a really approachable way

To do it I also think it’s a really approachable way to make coconut rice and so those techniques really stand out to me it’s really the the spinach green curry thing that throws me off I think the peas and the spinach just dilute the curry flavor so much that it’s not

Really star and also green curry depends a lot on palm sugar and having that texture so it cleans the stuff right right right this has none of that right it’s really relying on the greens to hold the curry to whatever you’re right working with and so it dilutes the

Flavor every bite you get mhm I’m still going to eat all of this I feel like my comments are coming off like I think the flavor is bad and I don’t I just think it’s satisfying not exciting I think we got a smash on the combination of the two and I think a

Light smash on them separately my go-to Indian takeout order is SOG paneer and the combination of goto Jung and corn is a classic in Korean dishes like corn cheese and Nick’s black bean corn and goou Jang SOG seemed like the perfect combination of those two ideas so who am I to resist

Enjoy day two it’s day two cooking out a vegetable today we’re making the black beans corn and goou Jong SOG that’s it just serve it with rice yeah just with rice straight up he doesn’t say what kind of rice so my assumption is bosotti but anyway let’s get cooking I hurt my

Back so if I’m holding my neck weird don’t worry about it this calls for one large red bell pepper do you mind if I use both of these no that’s why I got two okay great oh did I not start the rice let’s get that started well we’ll see if

We can finish this at the same time that the rice gets done it’ll be done before uh until the shs come translucent 3 to four minutes add the large red bell pepper sauté until just started to soften four to 5 minutes then fold in the baby spinach which will take

Probably 10 minutes just to get done just got to measure out the corn and open the can of beans and then we’re good to go black beans corn and the coconut milk mixture all go in together got to cook this stuff down all right there’s your garnish

Whenever you’re ready now I’m going to retire because oh my God I’m dying ah thank you for your help yep 42 minutes left on the rice it’s a race against the rice 35 minutes left on the rice and now we Wait cheers that’s not going to go with this at all sure isn’t but but it was a nice cooking drink not like stressing me out but it’s got like decent heat mhm um and then like most of the ingredients are really leing sweet for for me the beans

Sweeter I definitely need to hold on to this bowl while I’m like scooping stuff aesthetically cool but very Tipsy Bowl I’m getting Spice from the goou Jung we got a spicy version so it’s going to be spicy yeah I think that’s it you nailed it it’s like spicy and sweet it’s really

Mild I actually like this quite a bit better than yesterday and I think that’s due to the black beans I actually don’t taste a spinach at all but the pepper is like the majority of the flavor I think but all these things are sweet components mhm sweet peppers I don’t

Know how to describe beans but the corn is sweet too yeah sweet spicy this is far greater than some of its parts I’d say yeah it’s really easy yep so easy I think we were done with that in 30 minutes cuz we had 30 minutes left on

The clock and it 57 minutes to make the rice yep so I think this is probably a seven or eight out of 10 for me mhm it’s very like comforting it’s a good comfort food dish yeah all the coconut is lost for me unfortunately but yeah right I

Want to say smash uh it’s like such a fast week night meal too so easy I think as long as you like canned black beans and frozen corn are pretty easy to keep around yep all you really need to do is get spinach I think and probably the

Bell pepper bell pepper yeah and maybe some salad if you don’t have that I think we’ve got a nice um mix of complexity of flavors and textures most of the texture I think is coming from the rice cuz everything else is a little bit like mushy yeah but that’s right I

Think the rice is the thing that it’s really important balances out the texture yet right almost happened I almost lost my bowl when I first started doing research for this book we learned that Nick was doing a book signing at now serving one of our favorite bookstores in Los

Angeles at the event I was able to ask Nick what his favorite recipe to develop was and without hesitation he said it was the stuffed cabbage rolls in tomato sauce A variation on a family classic unfortunately I lost all of the prep footage for that day along the way but I

Did get the taste tests so roll that beautiful cabbage footage all right we lost all the footage for this it’s been fun first before these get soggy again yeah it’s a very oh yeah wet dip oh yeah it’s good though yum I do want to thicken the sauce a little

Bit but this is great wow we’ve got our cabbage but Nick also says that if you run he doesn’t say if you run out of Leaves we ran out of leaves he says if you get tired of rolling the cabbage rolls you can take the filling and you

Can fry it the same way that you would the onion rings so we had a few left over we figured we would see what it’s like to fry it’s fun the over that the stuffing yeah to make little potato croates pass they’re just boring a little bit it needs acid it’s like very

Like Chutney drying in um mild flavored I think it’s just like the sheer amount of potato and lentil without any like driving contrast mhm little onion ring pet pler and we’re back at it yeah the onion rings are amazing I ended up making his zatar recipe that’s the spice that you see

Around the edge you definitely get a lot of the thyme in there and the oregano yeah it’s just a nice crispy like lightly crispy onion ring and the sauce is like a dill cilantro buttermilk carway yep yeah I think the onion rings really need the sauce because on their

Own they’re a little underseasoned mhm they have seasoning but not like salt all right what do we think of the cabbage rolls this is significantly better than that I think this is a smash they’re not the best cabbage rolls I’ve ever had but they’re much better in this

Form factor in my opinion what was your look for I think they need something and I can’t figure out what it is I really like the textures I feel like it feels very like refreshing in a way this dish can often be so heavy M I think when you

Get ahead of the tdka it’s really good I think it needs that uh onion rings are a smash for me 6 7even somewhere in there mhm uh I think cabbage rolls for me are somewhere between 7 and eight mashed potatoes in a cabbage roll with lentils I really like the sweetness in these

From the long onion soap yeah I’m glad we did them I know that it’s kind of an odd pairing mostly I wanted to do the onion rings because I wanted to try the cabbage roll filling frying it and I was like well if we’re going all the way to

Like frying it we might as well make the onion rings too right I think this is a great combo defitely not a pairing that he suggested it’s a pairing that we ended up falling into I just love the contrast I think the tatka and the zatar

Um both feel of a family with each other and so that’s like the link but they’re both very different treatments very different treat treatments of vegetables yeah the onions are addicting mhm I’ve been craving baked potatoes because I’m old uh so when I saw his chot style loaded twice baked potatoes I

Promptly added it to the list Nick also has a China Masala pumpkin pot recipe and in the cooked notes he recommends pairing the potatoes with the filling from the pumpkin pots the problem is I really wanted to try both so this day got a little starchy it’s day four

Cooking out a vegetable today we’re making the chat style loaded twice baked potatoes and the cha Masala pumpkin pots these potatoes have to bake for a long time so let’s do those first okay going to make some ch Masala you oo date and Tamarind Syrup thin and syrupy smells fine great we have everything we need for the potatoes prepped up thinly sliced I’m going to get the pumpkin started there’s the inside of the pumpkin do 40 minutes on those 100 G of put it in rice great okay cool okay working on the um filling for the

Pumpkin pots uh I need to mash them together with some stuff 15 minutes my hands are also wet so it’s making it really hard to grab there you go babe I wonder if I was supposed to paint the outside of this pumpkin with olive oil I just said the

Inside but it looks like in the photo his is definitely painted I’m just going to pick it up it’s too tender ah there you go I’ve eaten a lot of Chun Masala I’ve never eaten one like this the carrot stands out to me pretty significantly where’s the carrot is there not carrot is that what where the shreds on it has like a a tougher

Texture I just cut them really fine oh I see it’s very well salted I’ll say that and I think most of that has to do with the rice yeah I think the rice is well salted I don’t think the stuffing is the stuffing is good but I do wish it had a

Little bit of spice it it’s very like neutral flavors it’s very sweet I do wish that there was something a little bit like an acid or um like a spice or something to kind of there we go we could do lime in it I guess uh something

To bring out more flavors than just sweet it’s all one texture yeah so that’s like the the other like lack of contrast for me mhm I think these were supposed to be cut a little further down so they’re like a more open Bowl which would look a bit more

Modern you said an inch from the top yeah I think you got an inch from the stem but not an inch from the top oh it’s good it’s a little underwhelming if I really think about what the dish is though just turn to Masala on a pumpkin

Mhm it’s about what I expect from that right I’m getting tired of eating it pretty quickly I’m going to say light smash yeah that sounds right to me okay should we try it the potatoes yes these I love alucha and this is calling my name wow salty spicy super acidic a

Little sweet these are great this is the opposite of that yeah it’s like the same base it’s just a starchy base samey texture wise but the flavors are like everywhere mhm I think the lime helps pull a lot of flavor out getting a lot of The Tamarind too mhm the things that

I wanted the pumpkin are in the potato just like a little bit of acid a little bit of spice like something to bring out more of the characteristic of the sweetness it’s got life I think the Tamarind in the date Chutney helps give it a little bit of like acidity yep um

And sweetness and sweetness then youve got the yogurt does the same thing also adds some saltiness to it uh the jalapeno cuts through adds a little bit of spice the green green spice mhm you tasty baked potatoes yeah the potato saves the pumpkin this has everything that that one needs mhm the pumpkin

Filling is like a 5% boost for the potato but the potato is like a 90% boost for the pumpkin or even just the stuff on top of the potato with the pumpkin I think would would be a massive Improvement it’s such a cozy dish it is very it just doesn’t have anything to

Say it’s just like really simple it’s just here to feed you and that’s it mhm and sometimes that’s okay I enjoy meals like that but the potatoes have something to say and that something to say is we celery is the most underrated vegetable and I absolutely

Love an herb salad so naturally all of day five was going to revolve entirely around Nick’s celery herb salad with lime vinegret the problem with this day was that I couldn’t figure out what to pair the celery salad with until I stumbled on the breaded eggplant and

Hidden away at the end of the recipe next to the cooks notes Nick says that the eggplant pairs well with the herb salad problem solved and here’s how the celery and eggplant day went it’s day five cooking out a vegetable today we’re making the breaded Harissa eggplant and

Lentil salad R just kidding and the celery herb salad with lime vinegret Bin’s already cooking everything on this first and then we’ll move over move to this section can you do the lentils from while yes okay great so it doesn’t say to rinse these I probably should

Though it’s fairly loose fora back here what’s this doing back here had dog tooth stuck in my head all day to measure out 30 gram of feta our sleeve’s looking a little rough doesn’t look that bad it’s pretty bad eggplants in the best of the parsley start prepping the

Celery if you don’t know my grandma’s name no we don’t really dogs do you want to help me get the herbs going for this sure 2 TP chopped fresh chives 2 tbsps Cho fresh dill 2 tbsp Cho fresh mint 2 tbsp Cho fresh Tagan CHS mint Dill tant yep

I don’t think it’ll be pretty coarse here because chopped to me says coarse just the way Sarah likes it very tabish I think we’re basically done mhm just waiting on these guys speak speak of the Devil I love it so much when you dish me up I always forget that you hate it I’m sorry I will try not to get you food no don’t do it to me either no you don’t get to do it to me Either get you back these are my revenge lentils um okay so this is a combination of dishes that he suggested to pair together so oh he suggested the salad on Sal he suggested these two together yeah okay cuz I noticed that there was a lentil salad and we also paired it with

A celery salad right it’s a gradient of textures is what I’m most excited about yes the textures mhm so you got the pretty mushy eggplant crunchy celery pretty soft lentils chewy and like all sorts of stuff the topping is good for me the flesh is just like straight eggplant and

A lot of it which is fine but not amazing the eggplant in particular I’m not getting a ton of flavor I I am getting weirdly the poppy seed flavor is coming through I don’t get a lot of Harissa it’s very neutral flavors that’s a pretty strongly flavored Harissa too

Mhm very mild yeah I like all the crunchy topping but I’m kind of losing it on Flavor which is surprising to me H the celery Sal is interesting they they’re not like bad together I don’t think they’re like contrasting enough to make like a big difference they they

Feel very of a family lentil salad feels very like taboule is and then you’ve got a lot of Middle Eastern herb out the celery salad so that all feels kind of like unbrand together to me versus contrasting uh the one thing I don’t like is the cherries I thought it

Really would just too sweet yeah I love that crunch of celery though that hits most underrated vegetable so I think the thing I like about this combination the celery with this and maybe why he paired these two together is because the celery has a lot of acidity from the lime yeah

A lot of acidity and a lot of like lifting bright flavors just light you pair that with the kind of heavy little more neutral eggplant and I think it brings life to the eggplant right it’s really the celery saving the eggplants life to me a little bit the eggplant is

Like a it’s a light pass for me cool ideas that I’ll like keep around but the the dish itself doesn’t quite hit for me celery salad the only thing that’s off for me is the cherries the tarte cherries give it kind of an ant on the log

Vibe you’re so right and I think that’s what I hate about it it’s given raisin I feel like I’m going to be digging poppy seeds out of my teeth for days just a just that one just that one yeah oh I can feel it everywhere now I

Usually stop the review after 5 days but I am a sucker for Mala especially when that comes in the form of Don noodles Nick’s recipe was inspired by a version from Pine and crane here in La a dish that we order at least once a a month

But he adds green beans to lighten this otherwise rich and savory dish enjoy the bonus Noodle Day oh gotcha B yeah we have an extra day just for fun we’re going to make the is it really day six yeah it’s going that wow well we missed a lot of

Footage from one of the days that’s true so we have an extra day day six green beans and cucumber noodles is on the menu we’re also going to do the brazed bamboo and mushrooms it’s daon noodles oh oh no are they bad yep some of them moldy yeah let me just

Go get grab some mushrooms okay I will start prepping stuff while you’re there we go right what do we have here I have to toast some pepper some Sichuan peppercorns nice trying to stuff a lot of stuff in that pot it’s going to be hard to whisk this

Cuz the peanut Butter’s so viscous here’s the sauce for our noodles are you just going to eat a potato I mean I assume you’re going to eat some with me oo this is delicious it’s like the best potato salad you’ve ever had that’s a great way to describe this I’m not

Going to do the noodles yet but I am going to prep up the where am I green beans there we are these are done basically whenever bring a large pot of salted water to a boil right and cook the noodles yeah I mean do you want to get started on yep that step

Yep BP a little thicker than that it looks like oh okay think we’re basically there 2 tablespoons of chili sesame oil toasted sesame oil specifically which is how they get around the tahini issue I guess the what issue tahini oh the well usually there’s like well it’s not

Really tahini but it’s like roasted sesame paste in D noodles but he just had you use peanut butter right yeah tank that was fast F that was really fast ooh oo that Boon is so spicy really bright vinegar this is the acid I’ve been looking for all week M super bright

Vinegar was it specifically it was Shen Jong vinegar right or was it just black vinegar black vinegar got it super Punchy very vinegary very spicy that’s probably because of our yeah I mean I intentionally did that yeah he said one to two teaspoons of chili oil and I said

Done two bet two it is two it is and it’s the hottest chili oil I’ve got mhm this is actually a much more faithful Recreation of D noodles than I was expecting the green beans fit in naturally D noodles can so often become overwhelming and how like Savory they

Are and kind of claggy from the amount of Sesame in there there’s a clever trick here where he just uses toasted sesame oil instead of Sesame paste and uses peanut butter to fill in the gaps mhm um smash yeah definitely a smash you really have to like vinegar mhm and

You have to like that like it’s not like makes your mouth pucker but it definitely makes it tangle you know what bet that’s a shishan pepper yeah this is really mild on Sichuan peppercorn tinkly flavors on the outside of your mouth um peanutty super nutty the the vinegar is

There to cut the nuttiness and again it’s black vinegar if you’ve never had black vinegar before don’t think White vinegar they are nothing alike nope numbing spicy but then you got the herbs it’s refresh balance it out there too mhm excited to try these mushrooms these two were not technically

Paired together mhm in the book well yes they were yes they were he mentions the mushrooms with this these are not it for me coming from that this is like a sinkhole for flavor to fall into I mean it kind of brings you back down from the like brightness but I can’t

Taste any of this cuz it’s paired with that but yeah I just don’t think the mushrooms and the bamboo are carrying enough flavor to go with the noodles at all M um it’s more of a textural contrast I think than anything you get like there’s a lot of crunch MH here and

Like softer textures not mushy but like softer in the mushroom they’re close to mushy I don’t know I kind of like mixing them together this is supposed to be maybe kind of like a meaty Counterpoint to the bright noodles smash on this m smash as a combination pass on the I

Think this is like a eight and 1 half n for me it’s way up there so now that you’ve seen the dishes it’s time to wrate the book The Key to this book is in Nick’s Cooks not section at the end of each recipe so do not sleep on them

In that section he’ll offer Alternatives if you don’t eat fish make a batch of bok choy and crispy tofu instead and he’ll give extra guidance on preparation of ingredients and this is a minor detail but I’d love if he had given some timing wrecks to go with his suggested

Pairings like if you’re making the coconut rice with it do the fish after that cu the coconut rice will hold much better than the fish will right but considering that the tools were common the timing to get things on the table was minimal and the ingredients were accessible or had easy to find

Alternatives that puts accessibility squarely at seven I’ve got some beef with the design of this book but let’s start with the strengths the photos are beautiful and most of the time match their written descriptions with some extremely minor exceptions like he definitely just took parsley and cheated

Mint and sprinkled it a top however the layout of this book is frustrating MH remember how I said the cooks notes are really useful like 30 seconds ago the key to this book is in Nick’s Cooks notes section at the end of each recipe

So do not sleep on them I stand by that but they are frustratingly tucked away at the end of every recipe and sometimes on a completely separate page making it really easy to overlook but that’s not even my main frustration my biggest complaint is in the formatting of the

Text which merges the ingredient section into the text of the recipe there’s no breaks between the paragraphs at all it’s just one big block of text with a few invents I know his intention is to make them easier to follow and believe me we’ve struggled with this exact same

Problem but this style especially with that mix of bold and normal type is easily the most fr frustrating that I’ve worked with yet where did I go Not only was it harder to meas the dishes that I was making but it also made it infinitely more annoying to make my grocery list

For the week because it’s not just like a list of things that I can go through and say okay I need these things it’s like I have to read every single line of this multiple times to say like wait wait did I get that already or no we

Love that Nick put in the effort to try something new but this wasn’t it for us and design is going to get a two moving on the flavors coming out of this book are not necessarily groundbreaking but they are good and I think a lot of that

Is thanks to Nick leaving the seasoning to the individual salt to taste are the best three words in the English language yeah but salt to taste Loosely translates to I love you and even though you’ll hunt for them and then text after recipe Nick’s pairing suggestions deliver even more flavor together than

They would as individual dishes it brings life to the eggplant the pumpkin filling is like a 5% boost for the potato but the potato is like a 90% boost for the Pumpkin Smash as a combination I’m giving flavor a seven recipe layout aside the actual instructions are logical and easy to

Complete and I’ll say it again the cooks notes are essential so be sure that you’re reading those before you start the recipe the pros gets to the appoint and offers useful advice on everything from storing vegetables to Growing Seasons we’ll call that above average so

Writing is going to get a six we think a book is worth the price of admission if we can get three smashes out of it and in the case of vegetable we got six the recipe layout is frustrating but the flavors are solid and we’ll definitely be stealing some of those tricks from

The onion rings the twice baked potatoes and the celery salad in the future value gets a six that brings our initial cult score for veget table to 5.6 and at the end of my week I kept asking myself who is this really for it’s too specific to be a general purpose cookbook it’s

Almost more like a reference book or textbook with recipes in between so so if you’re interested in gaining a semi encyclopedic knowledge of vegetables or you just want to keep a beautiful vegetable reference book on hand then I think vegetable would be a great book to add to yourself you did it

Babe that was a long one