Tag: Meera

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Meera Sodha’s vegan recipe for fennel, pepper and black olive fideuà

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I’m a relatively old dog who loves a new trick, especially when it comes to ingredients. Before I made fideuà, I always used to boil my pasta. Fideuà is a traditional Valencian dish much like paella, but made with pas...

Meera Sodha’s vegan recipe for tomato and rose harissa butter beans

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I am going through a period of wanting to be a flâneur. After all the stresses of 2020 (and 2021 and, well, now), this seems a good way to be, and it’s affecting my cooking in that I like my effort-to-reward ratio to ...

Meera Sodha’s vegan recipe for sweetcorn chowder with smoky chipotle oil

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Back in the mists of time (from the 16th century onwards), French fishermen from Brittany travelled back and forth to Newfoundland in Canada to fish. At some point along the way, it’s thought their fish and potato ste...

Meera Sodha’s recipe for vegan lemon tart

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My theory is that everyone has a default pudding. My dad will always choose cheesecake, my daughter ice-cream, my husband loves a cheese plate and my best friend the chocolatiest thing on the menu. My weakness has alw...

Meera Sodha’s vegan recipe for Filippino-style miso and coconut winter greens

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There’s something about chef Mary San Pablo, and that something is that she cooks some exceptionally fine food of Filipino origin, with an English lilt. She runs Luto, a pop-up but soon-to-be-permanent restaurant in e...

Meera Sodha’s vegan recipe for mixed fruit garibaldis

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What you might not know about food writers is that we write our Christmas recipes as the sun sets on summer, long before the first rustle of tinsel is heard. As such, I’ve had an insight into what your store cupboard ...

Meera Sodha’s vegan recipe for kiri hodi with butternut squash

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Kiri hodi, or coconut milk curry, is one of Sri Lanka’s most popular dishes, and it is a genius recipe. All you need to do to create this taste of paradise, made using a combination of spices, aromats, citrus and coc...

Meera Sodha’s vegan recipe for leftover roast veg and harissa spiral pie

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This is a recipe built for Boxing Day. This pie is 1.7m long before it’s rolled into a spiral, which is silly and fun (and an activity you could rope grandpa and the kids into). Happily, it doesn’t take much work, eit...

Meera Sodha’s vegan recipe for Thai yellow curry with green beans and potatoes

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I enjoy the rather simplistic naming of the Thai curries: yellow, red and green. Straightforward names for complex dishes is a genius bit of marketing that has made their journey to westerners’ plates all the easier. ...

Meera Sodha’s vegan recipe for Indonesian-style salted peanut and chocolate pancakes

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After multiple decades on Earth, I thought I knew all there was to know about pancakes – until I met a fluffy, yeasted number called martabak manis at a hawker market in Singapore. It’s what I imagine crumpet-lovers d...

Meera Sodha’s vegan Christmas pumpkin – recipe

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This is my fifth vegan Christmas meal offering, and each year I worry that it will be impossible. The fear kicks in: how to make something special and joyful enough to warrant a place on your Christmas table? Somethin...

Meera Sodha’s vegan gift recipe for jewelled florentines

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I don’t mind telling you that when I tried florentines for the first time, I ate the whole box. It’s outrageous that a single biscuit can flaunt so many talents simultaneously: shatteringly crisp and lacy edges, a che...

Stirring stuff: 10 simple and delicious risotto recipes, from Anna Del Conte, Yotam Ottolenghi, Meera Sodha …

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Risotto is perfect food. Warm, starchy and comforting, it is one of the most versatile dishes the home cook can learn. It is an ideal first food for young children who don’t quite have it in them to chew yet and it’s ...

Meera Sodha’s vegan recipe for chocolate scones and fig jam

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The scone is a generations-old British institution, and it was only a matter of time before I wrote a vegan recipe for it. Traditionally with vegan baking, I have found a way around butter, but now, in 2021, there are...

Meera Sodha’s vegan recipe for cavolo nero with spelt and walnuts

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I wasn’t an early adopter of kale. With each mouthful, I felt as though the robust, spiky leaf was telling me that it shouldn’t be eaten. But black kale, or cavolo nero, is a different beast. The leaves look like the ...

Meera Sodha’s vegan recipe for mushroom and tempeh rendang

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Rendang is a vote for slowing down. It isn’t a dish you can knock up in 20 minutes by whizzing around the kitchen like a pinball. Traditionally, it’s made with a slow and gentle braise of buffalo meat, but here I cook...

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