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Preheat the oven to 180°C fan/200°C/400°F/gas 6. Put the radishes into a heatproof bowl, cover with 100ml of just-boiled water, and add the salt, mirin and vinegar. Stir and leave to cool. The dish itself is easy to make – it’s a one-pot recipe that predominantly requires stirring and simmering – and the ingredients are ones you’re likely to already have at home. The result was a coconut-y, spiced, mildly-hot curry punctured with wedges of fried paneer and, as you can imagine, tasted rather good. Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer. The same goes for the cheese: if you’re vegan, leave it out. I landed first on a paneer, tomato and kale saag. The photo was the lure for me – cubes of fried cheese nestled in a creamy coconut sauce – as well as the fact that I already had most of the ingredients in my cupboard. Meera explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is. This could and should be a cheap meal, especially if you buy the ingredients from an Asian supermarket (or one online). If you buy more curry leaves and lemongrass than you need, keep them wrapped up in the freezer for next time. Serve with paratha (you can buy these from the freezer section of many Asian supermarkets) or steamed rice.
Inspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition, taking in everywhere from Thailand and Japan to Singapore and India i Best Cook Books of 2019 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.To make the overnight soy eggs, first, set up somewhere to leave your eggs to marinate. I like to use a Kilner jar, but you could also use a deep plastic box. This was an amazing opportunity that had come at the worst possible time. I had every reason to say no, but I said yes.
Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own.” I was excited to enter this brave new world in which I found myself. Huge numbers of people, growing by the day, were choosing to eat a more plant-based diet, whether for political, environmental, ethical, or economic reasons. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward.Add the chillies and garlic to the pan and cook, stirring, for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan. Put the cauliflower on a baking tray in a single layer and put the beetroot and swede on another baking sheet in a single layer. In a small bowl, mix the garam masala, 5 tablespoons of rapeseed oil and ¾ teaspoon of salt, then drizzle over the veg on both trays and toss to coat. Roast for 25 to 30 minutes, until tender and caramelized in places (the swede and beetroot may need a little longer). One of our most-used family cookbooks . . . as easy to love as it is to use Daily Mail on Fresh India To serve, divide your noodles between four bowls and ladle the broth and greens over the noodles. If you’re serving the eggs, halve and pop on top, along with some chilli oil if you like. Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes… a glimpse of Ms. Sodha at her best.”
As an outsider, I thought I was in a good place to create new and exciting vegan recipes. I understood meat-eaters and knew the textures, flavors, and the “richness” they might miss. But I had also spent two years writing a vegetarian book, Fresh India, and knew how to make bitter kale leaves sing and how to tempt a beet hater into eating a plateful. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. Spread the tofu on a large plate and dust with the cornflour, turning the cubes to coat. Take a deep frying pan for which you have a lid and add enough oil to come 0.5cm up the sides, and heat over a medium flame. Line a dish with kitchen towel, to drain the cooked tofu on. A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh India
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This isn’t an attempt to be an authoritative voice on Asian food: to undertake such a survey would take years. This is food I’ve created in my kitchen based on a very personal journey and an adventure. And this is now how I like to cook for my family and friends, and for myself. It is the food I’ve come to love—and I hope you love it too. Heat 4 tablespoons of oil in a deep frying pan over a medium flame and, when hot, add the onions. Cook for 15 minutes until really soft, then add the ginger and garlic. Cook for 3 to 4 minutes, then add the tomato and cook for a further 6 minutes, until rich and paste-like. Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) Yotam Ottolenghi She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend Bee Wilson, Sunday Times firm tofu (try the Cauldron and Taifun brands, which are widely available), drained and cut into 3cm cubes
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