East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

RRP: £20.00
Price: £10
£10 FREE Shipping

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The biggest limitation of the past two years was not being able to travel to the countries whose food I wanted to explore, as I had for my Indian cookbooks. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. Using a large spatula, fold the egg whites into the yolks, being careful not to knock out too much air. Meera explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is.

Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day. Taking you on a journey from India to Indonesia, Singapore to Japan, China, Thailand, and Vietnam, this book is bursting with flavourful and exciting yet accessible ingredients in dishes that vary from noodles and curries, to rice dishes, salads and sweets. There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake.

However, as a vegan, my preference is always to have a vegan, fully plant-based cookbook to look through. Again, the familiar-looking ingredients list caught my attention and, as with the curry, the recipe came out looking exactly like the picture. Chances are you’ll find Meera Sodha lurking in your kitchen somewhere – and no, I don’t mean that in an alarming way. East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu.

To serve, divide the wontons between the plates, drizzle some sauce over each portion, then scatter over some celery leaves.There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours. Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make.

Stir again and bring the mixture to the boil, then put the lid on, turn the heat down to a whisper and cook for a further 15 minutes. Cook for 15 to 20 minutes over a medium heat, stirring frequently to remove as much water as possible, then add the garlic and soy sauce and cook for a further 5 minutes. Top: Emporio Armani View image in fullscreen Meera Sodha: ‘I was excited to enter this brave new world.I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. This means that even the most inexperienced cooks can follow the recipes and produce a tasty and delicious meal.

Other favourites include the Chickpea Flour Chips with Chilli Sauce; Black Dal; Honey (I use Maple Syrup) Soy and Ginger Braised Tofu; and Sprout Nasi Goreng.Our BIR recipe book will show you step by step everything you need to cook curry as good as your favourite takeaway!



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