Good Food
Soy eggs, avocado kachumbar and chile tofu: new vegetarian dishes
Prior to becoming the Guardian’s vegan columnist, Meera Sodha specialized in Indian cooking. She was also a new mom who ate animal products. The new job was an opportunity to explore different cuisines and develop healthy yet flavorful recipes.
By Evan Kleiman • • 1 min readPrior to becoming the Guardian’s vegan columnist, Meera Sodha specialized in Indian cooking. She was also a new mom who ate animal products. The new job was an opportunity to explore different cuisines and develop healthy yet flavorful recipes. Compiling her Guardian column with new dishes, her latest cookbook is “East,” and it features both vegan and vegetarian meals that incorporate soy eggs, avocado kachumbar, and chile tofu.
Meera Sodha is the vegan columnist for the Guardian. Her new cookbook “East” features recipes from her column and new dishes. Photo courtesy of Flatiron Books
The full episode
4 of 6
Halloween candy, comfort food, spirit-free drinks, vegetarian meals- 0:00Homemade Halloween: peanuts, caramel, and chocolate
- 11:55Casting ballots for comfort food
- 20:21Reaching for alcohol-free beverages
- 30:26Soy eggs, avocado kachumbar and chile tofu: new vegetarian dishesYou’re reading this
- 39:09Making magic from beans at the farmer’s market
- 47:25In the Weeds: What we’re willing to give up for family
The full episode
4 of 6Halloween candy, comfort food, spirit-free drinks, vegetarian meals- 0:00Homemade Halloween: peanuts, caramel, and chocolate
- 11:55Casting ballots for comfort food
- 20:21Reaching for alcohol-free beverages
- 30:26Soy eggs, avocado kachumbar and chile tofu: new vegetarian dishesYou’re reading this
- 39:09Making magic from beans at the farmer’s market
- 47:25In the Weeds: What we’re willing to give up for family