Tag: vegan

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Meera Sodha’s vegan recipe for aubergine donburi

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What I love about donburi, or Japanese rice bowls, is that they are complete meals in themselves. The rice is built in as part of the equation from the very start, rather than merely as a serving suggestion. This mean...

Meera Sodha’s vegan recipe for swede and mushroom tacos with peanut salsa

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I’m very fond of the swede. It has a bit of the Cinderella narrative about it: often cast aside and underappreciated, but, when given attention and love, it blossoms – in this particular story, into a delicious dinner...

Meera Sodha’s vegan recipe for oat, spice and currant cookies

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In the corner of the kitchen of the house I grew up in was a strawberry-shaped biscuit jar. Being offered a biscuit was always a thrill, but I wasn’t tall enough to see inside, so I’d stand on a stool, reach in and fe...

Meera Sodha’s vegan recipe for farinata with balsamic onions and asparagus

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Bread made with chickpea flour is one of my favourite things on earth (the dhokla Bobby’s in Leicester has been a lifelong addiction), so when I was introduced to farinata, one summer long ago in Tuscany, I welcomed i...

Meera Sodha’s vegan recipe for mango and coconut yoghurt curry

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This is a very simple elegant curry from the heart of Kerala. It’s hot, tangy, sweet and creamy all at once. It reminds me of Aditya, a chef I worked with at Gymkhana in London, who cooked it for me one night. He talk...

Okra bhajis and spinach and artichoke dip: Yotam Ottolenghi’s vegan recipes

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There are many reasons to be vegan – concerns about animal welfare, the environment and personal health being the obvious three. I’ve never been good at being any “one” thing, but, though I’m not vegan, I can go for d...

Meera Sodha’s vegan recipe for spinach and butter bean stew with toasted pine nuts

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With a lot of vegetables, the philosophy is the fresher, the better. While that can certainly be the case, especially in summer, cooking some vegetables for longer brings out a different characteristic. I used to reli...

Top New York restaurant Eleven Madison Park goes vegan

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One of New York’s top fine dining restaurants is abandoning meat and going for a plant-based menu after its chef and owner posted a message on its website saying the modern food system was “simply not sustainable”. Da...

Meera Sodha’s vegan recipe for tofu and mushroom bulgogi

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Bulgogi is one of Korea’s most popular dishes, and it’s traditionally made with beef (bul means fire and gogi means meat). Although this is what some (most?) would consider to be a biased column, I think the unique se...

CBD to dark ‘milk’… chill out with these vegan chocolate bars

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When I mentioned CBD chocolate a few weeks ago, Iris from Solkiki chocolate decided to send me some more. I honestly don’t know if it’s all in my mind (what does it matter if it is?), but I instantly feel calmer after...

Meera Sodha’s vegan recipe for crispy chocolate and date slices

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Granny Jean was my husband’s grandmother, and I hear she was a force. She had a winsome smile and an extraordinary energy for bric-a-brac sales, tennis and gardening. The only time you’d see her sitting still was at 4...

Meera Sodha’s vegan recipe for walnut-stuffed aubergines

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The aubergine has an air of mystery to it until it hits the oven. Various food writers over time have argued over whether it should be salted to remove any bitterness (it shouldn’t) and whether it needs drenching in o...

Meera Sodha’s vegan recipe for spaghetti with roast almond and tomato pesto

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British tomatoes have had a bad press over the years, being often labelled as flavourless or watery, which may explain why I can’t think of a British dish that heralds the fruit in its raw form. But things have change...

Meera Sodha’s vegan recipe for fennel and dill dal

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There’s a presumption that when the weather gets warmer, all a person wants is salad. Well, not this person. While I love salads, for dinner I need to feel the warmth of a meal in my belly. There is a wealth of dals o...

How to make the perfect vegan ‘fish’ (AKA tofish) – recipe

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I’m no tofu expert – in fact, I’d go so far as to describe myself as a reformed sceptic – but there are two things I do know about it: first, its creamy blandness is a great foil for other flavours (see mapo tofu); an...

Meera Sodha’s vegan recipe for potato salad with tamarind, coconut and cashews

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Throw together the words party and food, and it’s like travelling back to the 1980s, when, as a family, we partied hard. The key with the food was to have a few big things that could be made in batches and in advance,...

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