It has maple syrup. It has olive oil and it has many of the other flavors of fall. Nisha Vora, who wrote the new cookbook Big Vegan Flavor, stopped by Tonia's Kitchen to talk about her recipe for Maple Roasted Squash and Chickpeas with Pesto. Nisha told Tonia this certainly fits the bill of big flavor in a vegan recipe. She says to use winter squash, which is in season, Slice it thinly and toss it with the maple syrup and olive oil. She promises a bright and tangy dish that fits perfectly with the fall season.
