Exciting New Ingredients in the Kitchen: Meera Sodha Shares Her Culinary Thrill

I’m a plant lover, much like a giant panda. Most of my meals revolve around vegetables. Growing up, I developed a deep connection with food, influenced by my Gujarati roots and the fresh produce from Lincolnshire. Though I mainly eat plants, I still enjoy fish curry with my husband and sometimes indulge in an omelet or cheese.

I’ve experimented with vegan and vegetarian diets over the years. Occasionally, I’ve had slip-ups with meat, which made me question my dedication. However, on my own, I usually only eat meat a couple of times a month. It turns out there was no "wagon" to fall off after all. I was naturally leaning towards a plant-based diet, which is where I feel most comfortable.

Even though I’ve been writing a vegan column for the Guardian for eight years, I’ve never pinned myself down as strictly vegan or vegetarian. Recently, the Guardian asked me to include more vegetarian recipes. I was excited to broaden my culinary horizons.

Back in 2017, vegan recipes were often not very appealing. However, things have changed dramatically. Now, creative chefs across the UK are whipping up fantastic plant-based dishes. Supermarkets and fast-food outlets offer vegan options, reflecting a growing trend towards plant-based eating.

Adopting a more plant-based lifestyle isn’t just about restrictions. Initially, I thought it would limit me, but it actually sparked creativity in the kitchen. I’ve learned to cook vegetables in new and exciting ways, enhancing flavors that I never thought possible. This journey has made me not only a better cook but also more mindful of what goes into my meals.

Interestingly, I’ve found that many readers of my column also eat less meat. They tend to be "Meat-Free Monday" enthusiasts or part-time vegans. They come from diverse backgrounds, showing that the plant-based movement is far-reaching, not just limited to certain areas or demographics. Even older generations in my family, who grew up eating meat daily, now incorporate vegan recipes into their meals regularly.

With the current climate crisis in mind, I believe our food choices hold significant power. As Donald Trump withdrew from the Paris Agreement and climate events like the Los Angeles fires occurred, the importance of conscious eating became even clearer. Choosing to eat less meat is a small but impactful step everyone can take towards environmental change.

I am thrilled to continue sharing my love for flavorful, vegetable-rich meals. Each week, as I experiment with new ingredients and recipes, I look forward to creating delicious dishes for everyone. Let’s celebrate the joy of cooking and the flavors of the plant kingdom together.

In the food world today, the shift towards plant-based eating is reflected in recent statistics. A survey from 2023 by the Vegan Society shows that 62% of people in the UK are reducing their meat intake. This growing interest highlights a shift toward more sustainable and health-conscious dining choices.

For further insights on the benefits of plant-based diets, you can check out research from the World Health Organization here.

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