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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. A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh India While the rice is steaming, make the chutney. Add the remaining 100ml of coconut milk, the coriander, the other chilli, lemon juice, sugar and ½ teaspoon of salt. Blend smooth, then scrape into a serving bowl. There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours.
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. The tastiest, liveliest, spice-infused fare this side of the Sabamarti river Guardian on Fresh India From the outside, Japanese food can seem rigid, steeped in centuries of tradition. But the truth is that it is a story of continual innovation. Ramen, for example, is an adaptation of Chinese wheat noodles and was first introduced to Japan by Chinese immigrants in the early 20th century. And although there is only one name to describe this soupy noodle dish, there are as many variations of ramen as there are cooks in Japan.
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An excellent way to get your protein. This dish is traditionally eaten out and about with other street food such as samosas, chaats and dosas, but at home I eat it by itself or with spinach, non-dairy yoghurt and chapatis to create a meal. Serves four. 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). Veganism wasn’t my only constraint. I had much less time on my hands too now that I was a new mum. This meant that elaborate dishes, or those that required too much time to prepare or cook, were left by the wayside. They didn’t make the cut into my column, or into this book. Katsu curry is an unlikely-looking thief of the heart, but this mysterious brown concoction is one of Japan’s favourite dishes. In my take on it, the curry sauce is made using plenty of naturally sweet vegetables plus a couple of store-cupboard essentials. These modest ingredients come together to form a seductive and silky sauce much greater than the sum of its parts. It’s a message to us all never to judge a dish by its colour.
Leave for 10 minutes, then peel the eggs (it sometimes helps to peel under the water to keep them perfect) and drop them into the soy mixture. The biggest limitation of all was not being able to travel to the countries whose food I wanted to explore further. When writing my Indian cookbooks, I had traveled for months at a time, taking sharp turns when someone recommended a new dish, or a cook I had to meet. But Arya was still so young and dependent on me, and I didn’t want to leave her. This time, I traveled by reading: I followed Fuchsia Dunlop around the streets of Chengdu and saw 1990s Jakarta through Madhur Jaffrey’s eyes. Pour the soy sauce, vinegar, caster sugar and 150ml of cold water into your chosen container and stir to mix.
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Two years later, the time felt right to bring all these recipes together in a book. Some are vegetarian, not vegan, because this is, in the main, how I like to eat— and therefore not all of them have featured in my column. 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.
There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book The Times (Books of the Year) on Made in India Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) Yotam Ottolenghi Put a piece of kitchen paper over the eggs to keep them submerged, and place in the fridge. Leave overnight, then remove the eggs from the solution and transfer to an airtight container in the morning. 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.
To cook the eggs, take a saucepan just big enough to hold the eggs snugly (so they can’t rattle around too much), fill it half full of water and bring to the boil over a medium-high heat. When the water is at a rolling boil, gently lower the eggs into the water using a large spoon. Next up: chilli tofu. With a reputation for being notoriously bland, I was curious to see how Meera treated this favourite amongst veggies. Again, the familiar-looking ingredients list caught my attention and, as with the curry, the recipe came out looking exactly like the picture. I expected the tofu chunks to be a little more crisp (the method asks you to coat them in cornflour and fry first) but the sweet tomato and soy sauce coating took away from that a little. It was still delicious though and a recipe I will definitely return to in the future. Heat 4 tablespoons of oil in the same pan and, when hot, return the ground spices with the onions, salt and curry leaves. Fry for 10 to 12 minutes, until the onions are golden and crisp-edged. Meanwhile, cut the vine tomatoes into eighths and the baby tomatoes in half. One of our most-used family cookbooks . . . as easy to love as it is to use Daily Mail on Fresh India
Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).” It is deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book Nigella Lawson on Made in India 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.Line an oven tray with baking paper. Put the aubergines on a plate. Put 8 tablespoons of flour on a second, lipped plate, then slowly mix the flour with 180ml of water and ½ teaspoon of salt to make a thin paste. Put the panko on a third plate. Cover both sides of each aubergine slice in the flour paste, shaking off any excess, then press into the panko to coat. Lay the coated slices on the prepared tray and drizzle both sides with oil. Bake for 15 minutes on each side, turn the heat up to 220°C fan/240°C/475°F/gas 9 and cook for 10 minutes more, until crisp, then take out of the oven.
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