Password. Arrange the broccoli into two equal piles. Meera Sodha is a chef, food writer and author. The One-Handed Cook. Add the flour, polenta, nutritional yeast, paprika, chilli flakes, baking powder, bicarb and salt, and stir well to combine. But to enter our competitions we ask that you log in or register first. All photos by David Loftus.
Halls canteen food was awful and the food in the Indian restaurants on Brick Lane was nothing like our home cooking. Email Address. @meerasodha Set one pile to one side, then finely chop the stems and florets of the other pile and put them in a large bowl.
My kitchen is rarely without an aubergine, it is such a wonderful and versatile purple beast which would most certainly play a lead role in of the story of my family’s culinary history.
aubergine and pea curry. Tip the mixture into the cake tin, then smooth the top with the back of a spoon. Meera Sodha did not realise how good a cook her mother was until she left her family home in Lincolnshire to go to university. Culinary Adventures of The Spice Scribe. To serve, cut the cornbread into big, thick wedges. Some say I was born high. There is nothing fancy about this canteen style eatery at the end of Harrow Road which looks like it’s been decked out with bathroom tiles – but you will have to queue and with good reason: the food is fantastic. We know you want that prize! Stir in the flax seeds, yoghurt, milk and oil, and mix into a batter. one − = 0. Bake for 30 minutes, or until a skewer comes out clean, then remove and leave to cool for a few minutes in the tin. Baby in one hand, wooden spoon in the other. All rights reserved. Last modified on Sun 6 Sep 2020 09.38 EDT. Simple Tom. This particular cornbread has more dimensions than the usual, in that I’ve added Tenderstem broccoli for greenery and crunch, and nutritional yeast, a secret culinary weapon in vegan baking, for an instant savoury, “cheesy” flavour. You’ll need a 23cm cake tin. Mrs Leena Sodha Fellow of the Institute of Actuaries Actuarial Science Programme Director . Thai holy basil is the herb that roared: a big hit of flavour that lifts this stir-fry to the next level, Dosas are an addictive Indian snack that take a while to prepare. Twitter @meerasodha, Available for everyone, funded by readers, Some ingredients such as kimchi and miso require time and knowledge to perfect, so there’s no shame in using shop-bought, Celeriac and rice are best buddies in this creamy risotto with a sage, caper and citrus hit.
Arrange the remaining broccoli in lines on top of the batter, then lightly brush with oil, making sure you coat the florets well. Available for everyone, funded by readers. © 2020 Guardian News & Media Limited or its affiliated companies. In a small bowl, stir the flax seeds with 90ml water and set aside to soak. Try the: chilli paneer, bhajra with jaggery, bhel puri and wash it down with a mango lassi, Be sure to try the lamb chops and payas in this impossible 500 seater restaurant and stop by the kitchen to see the big vats, fire and brimstone style cooking and chefs wearing men-in-black style headphones www.lahore-kebabhouse.com. I have never walked past Bobby’s on Leicester’s curry and jewellery mile without stopping in for the best ‘dhokla’ aka chickpea sponges in the world. Meera Sodha’s vegan recipe for broccoli, tofu and kimchi stew, Meera Sodha’s vegan recipe for celeriac risotto with sage, caper and lemon oil, Meera Sodha’s vegan wild mushroom miso broth recipe, Meera Sodha’s vegan recipe for pistachio and cherry croissants, Meera Sodha’s vegan recipe for roast fennel, sun-dried tomato and spelt salad, Meera Sodha’s vegan recipe for mushroom XO sauce with noodles, Meera Sodha’s recipe for barbecue beans and corn fritters, Meera Sodha’s vegan recipe for courgette and chickpea dal, Meera Sodha’s vegan Lebanese green beans and vermicelli rice recipe, Meera Sodha’s vegan recipe for chipotle tomatoes with butter beans and quinoa, Meera Sodha: exclusive vegan and vegetarian recipes from her new book, Meera Sodha's vegan recipe for avocado and matcha ice-cream, Meera Sodha’s vegan recipe for aubergine, green bean and Thai holy basil stir-fry, Meera Sodha's recipe for vegan dosa with coconut chutney and greens, Meera Sodha’s vegan recipe for Thai tomato salad with peanut crumbs, Meera Sodha’s vegan recipe for mango sticky rice, Meera Sodha’s vegan recipe for broccoli and soba noodle salad, Meera Sodha’s San Francisco-style vegan bread salad with roast lemon, Meera Sodha's vegan recipe for baked pasta with sweet potato and miso.