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

Product Information

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. 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.

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. 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. Next, take a bowl that will fit all the eggs and put a couple of handfuls of ice in it. Add cold water to the bowl so it’s three-quarters full, and leave to one side. Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).”

Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Cook for exactly 7 minutes (set a timer) from the moment the last egg hits the water. Drain and pop the eggs into the bowl of iced water to cool off.

She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend Bee Wilson, Sunday Times

Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time Stylist on Fresh India I signed the contract with the Guardian and so began my journey. It started with some difficult first weeks, but winter turned to spring and suddenly two years had passed. I learned many things along the way. This was an amazing opportunity that had come at the worst possible time. I had every reason to say no, but I said yes.