Add the chilli, cook for another couple of minutes, then add the grated tomatoes, harissa spice blend, vinegar, rose water and sun-dried tomato paste, and let everything bubble …
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The new vegan: Meera Sodha’s recipe for sweet potato momos. Meanwhile, put the vinegar and three tablespoons of water in a small saucepan, bring to a simmer over a low flame, then pour …
Heat oven to 200C (180C fan)/390F/Gas 6 and line two large baking sheets with reusable parchment paper. First prepare the salsa. Put the red onion, cilantro, lime juice, …
6. Easy Low Carb Keto Oatmeal. Oatmeal is a great way to start the day, but it’s not very low-carb. Even though the carbs are considered “good,” they’re still pretty dense. For …
The Guardian - Meera Sodha • 4h Sometimes a substitute becomes the star player, as in this riff on the classic tomato and egg stir-fry, where tofu steals the show Sometimes when I’m writing …
Hello, I’m Meera. I’m a cook and a food writer based in London. I’ve written three best-selling cookbooks, and, since 2017 I’ve written a weekly column for The Guardian called The New Vegan. My first book, Made In India was named a …
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Any Breads Chutneys Dressings Pickles Sauces Side dishes Other. Dessert: Any Biscuits Ice-cream Pastries Puddings Other. Dietary: Any Free From Organic Vegan Vegetarian. Organic: …
Add extra umami to eggplant with a sticky miso glaze. • 2 teaspoons coconut oil • 2 medium eggplants • 2 tablespoons white miso paste • 2 tablespoons maple syrup • 3 tablespoons red …
This is an edited extract from East: 120 Vegan And Vegetarian Recipes From Bangalore To Beijing by Meera Sodha (Penguin, £20). To order a copy for £15, go to guardianbookshop.com or call 0330 333 6846
The flatter you make them, the crispier they’ll be. These low-carb vegan recipes make it easy to stick to your healthy lifestyle! From soup to salad to chili, low-carb and plant-based go hand-in-hand. Select your favorite recipe.
Meera Sodha and her daughter, Arya. Photograph: David Loftus The biggest limitation of the past two years was not being able to travel to the countries whose food I wanted to explore, as I had for my Indian cookbooks. My daughter was so young and I didn’t want to leave her.