First attempt, the only ingredient I didn’t have in for this recipe was the milled chia seeds. Rarely eating fruit, forever protesting of the high sugar content as my excuse to not hit my ‘5 a day’, I do […] I have found that many of Meera Sodha’s recipes in East are gluten free or can be easily converted to be gluten free.Simple, yet delicious recipes are so precious; they save our time and energy, and help us to avoid some of the overwhelming stresses that surround us and weigh us down at this time of year. In 2018 she was given The Guild of Food Writers 'Cookery Writing Award' and named the Fortnum & Mason Cookery Writer of the Year for her work in the Guardian.

I compromised and used a 1/3 caster to lighten it a bit. In 2018 she was given The Guild of Food Writers 'Cookery Writing Award' and named the Fortnum & Mason Cookery Writer of the Year for her work in the Guardian.


It’s not easy to find vegan, gluten, and wheat free recipes, so it’s amazing to find that most of Meera Sodha’s recipes in There aren’t too many elaborate or hard to find ingredients in Meera Sodha’s recipes in her latest book, East.Meera Sodha’s book – East – has a dessert section at the back of the book.Here’s our bake of Meera Sodha’s recipe for Chocolate and Miso Brownies. I received Meera Sodha’s book, East by Meera Sodha is published by Fig Tree Books.If you’re looking for more information about Meera Sodha’s book, To see all of my other recommendations for Christmas gifts, For gardening advice for mid-December to mid-January, Don’t miss a Pumpkin Beth article! This is enormous news considering they rarely buy books not written by celebrity chefs. Read the rest of the article here.
Read the rest of the article here. Good grief this has been a champion week: I learned that supermarket giants Tesco and Sainsbury’s are both going to be stocking copies of my book ‘Made in India’.

East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing by Meera Sodha (Free Download), From the Guardian ‘New Vegan’ columnist and award-winning author of Fresh India. The meals my family made following Yotam’s recipes have tasted absolutely sensational! It was sensational; a new favourite curry recipe for all of us.I’m a strict vegetarian – I follow a vegan diet whenever I can; although I do occasionally lapse into being vegetarian. Over the past month, every weekend, my family have requested at least one meal from Meera Sodha’s book, This is the beginnings of the curry we made, following Meera Sodha’s Tomato Curry recipe.Here’s the same Tomato Curry dish pictured after it had been cooked for a little while longer.This is the curry we made following Meera Sodha’s Tomato Curry recipe. I added whole chia seeds which I think added a pleasing crunch. My perfect brownie is firmly in the fudgey camp, but with a crisp meringue-like top. East has been lovingly put together; it’s an attractive book, but a useful one, too. Meera Sodha’s vegan recipe for creamy macaroni with sweet potato and gochujang The Guardian Brought to you by Google News. Dark and not light muscovado. Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017. After reinvigorating the art of home-baking […]Frugal is the last word you’d associate with a rich, gooey brownie, but these brownies are a thrifty treat. Meera Sodha’s recipe for vegan Creole rice Meera Sodha’s recipe for vegan saag aloo Cut the aubergines into 5cm x 2cm batons, toss in a bowl with a little oil to coat, season lightly, then transfer to the prepared tray and roast for 25 minutes, until meltingly soft. It tasted very sweet and tangy, it was absolutely delicious!Since discovering Meera’s Tomato Curry recipe, this dish has become a family favourite – we’ve made it so many times – it never disappoints! The rest of my family are not vegetarian – they’re all meat eaters and have absolutely no intention of ever becoming vegetarian – but they adore the recipes in this book. All images and content copyright Beth Otway.

However, a slice had already been removed (and eaten, as you can see in my picture!). Subscribe to PumpkinBeth.com here to receive an email notification every time a new article is published! They are also chocolate free, that is the chocolateyness comes entirely from cocoa.

All the brownie buzzwords. I’ve been a huge fan of Meera Sodha’s recipes, right from the first moment I tasted this delicious roasted cauliflower curry. My family made this recipe without any chilli, yet the dish was still full of flavour – tangy and sweet. Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017.

I discovered Meera Sodha‘s recipe for Vegan Cauliflower Korma in Meera’s ‘The New Vegan’ column, in The Guardian, back in October 2018. […]Everyday Brownies… because one should never consider a life where one cannot enjoy a brownie everyday. Meera Sodha's vegan recipe for aubergine koftas in tomato and spinach sauce Meera Sodha.

Continuing my devotion to Meera Sodha’s The New Vegan column in the Guardian, I have just finished eating my third batch of the salted miso brownies that were posted a while back. Food stylist: Emily Kydd.

Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.

Posts about curries written by meera.

Beetroot Pachadi recipe in The Guardian. I did try and mill my regular chia seeds in my mini blender, but they’re too small, so just spun around untouched by the blades. Vegan Salted Miso Brownies | Meera Sodha (The Guardian)[…] before. All rights reserved.

Depending on what colour Meera Sodha’s new book – East – would make a super gift.

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