Meera Sodha - Febspot

Meera Sodha

A collection of 5 posts

Meera Sodha shares leek and tempeh manis vegan recipe — I.guim.co.uk

Meera Sodha shares leek and tempeh manis vegan recipe

Meera Sodha presents a vegan recipe for leek and tempeh manis, an Indonesian-style dish that fries tempeh until crisp, coats it in a sticky, spicy sweet soy sauce and finishes it with a liberal sprinkle of salted peanuts. The recipe highlights tempeh as a fermented, compressed soy product with a

Meera Sodha shares Turk-ish eggs with lemon yoghurt — I.guim.co.uk

Meera Sodha shares Turk-ish eggs with lemon yoghurt

Meera Sodha has published a recipe for “Turk-ish eggs with lemon yoghurt”, a dish she says is based on, but not authentic to, the Turkish dish menemen. The recipe lists a 10-minute prep, 45-minute cook time and serves four. Sodha writes that the eggs “changed my life” and praises how

Meera Sodha’s vegan roast swede and purple sprouting broccoli curry — I.guim.co.uk

Meera Sodha’s vegan roast swede and purple sprouting broccoli curry

Meera Sodha has shared a vegan recipe for a roast swede and purple sprouting broccoli curry, presented as a simple, oven-led weeknight dish for home cooks. She notes that roasted swede becomes part-creamy, part carrot-like in texture and is earthy and sweet in flavour, and that it suits big-flavoured sauces

Nine writers on the habits they’ve decided to give up this year — I.guim.co.uk

Nine writers on the habits they’ve decided to give up this year

Nine writers for the Guardian outline a range of things they say they will no longer bother with this year, from smartphones and social media to alcohol, low‑fat foods, people‑pleasing, intermittent fasting and caffeine. Rutger Bregman describes removing addictive apps, asking his wife to set a passcode and

Meera Sodha’s radicchio risotto with Chianti — I.guim.co.uk

Meera Sodha’s radicchio risotto with Chianti

Cookbook writer Meera Sodha offers a winter risotto that pairs bitter radicchio di Chioggia with a large glass of Chianti and a dusting of vegetarian parmesan, the wine giving the rice a juicy red finish. Sodha notes that bitter ingredients lift the darkest months and lists radicchio among her favourites,