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

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Heat a large frying pan on a medium flame and, when hot, toast the fennel, mustard, cumin and coriander seeds for a minute or two, shaking the pan every few seconds, until the coriander seeds turn golden (coriander always takes first). Tip the seeds into a mortar and bash until fairly well ground.

Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own.” The book is divided into 11 sections; you can search by a specific meal such as salads, noodles and curries or take inspiration from the ingredient-lead sections for recipes with rice, tofu, pulses and eggs. 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. First, make the sauce by putting the peanut butter, tamarind paste and syrup into a bowl, then slowly mixing in the soy sauce, lime juice and 4 tablespoons of water.

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This isn’t an attempt to be an authoritative voice on Asian food: to undertake such a survey would take years. This is food I’ve created in my kitchen based on a very personal journey and an adventure. And this is now how I like to cook for my family and friends, and for myself. It is the food I’ve come to love—and I hope you love it too. Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.” Pour the soy sauce, vinegar, caster sugar and 150ml of cold water into your chosen container and stir to mix. This could and should be a cheap meal, especially if you buy the ingredients from an Asian supermarket (or one online). If you buy more curry leaves and lemongrass than you need, keep them wrapped up in the freezer for next time. Serve with paratha (you can buy these from the freezer section of many Asian supermarkets) or steamed rice.

Preheat the oven to 200°C fan/220°C/425°F/gas 7.Wash the rice in a few changes of cold water until the water runs clear, then leave to soak in cold water. Inspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition, taking in everywhere from Thailand and Japan to Singapore and India i Best Cook Books of 2019 firm tofu (try the Cauldron and Taifun brands, which are widely available), drained and cut into 3cm cubes Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes… a glimpse of Ms. Sodha at her best.” Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

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 The tastiest, liveliest, spice-infused fare this side of the Sabamarti river Guardian on Fresh India 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.

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. 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. Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time Stylist on Fresh India I was excited to enter this brave new world in which I found myself. Huge numbers of people, growing by the day, were choosing to eat a more plant-based diet, whether for political, environmental, ethical, or economic reasons. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward.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. 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. Put a large saucepan over a medium-high heat and warm the oil. Add the garlic and sweat for a couple of minutes, until just browning. Add the mushrooms and cook, stirring regularly, for 10 minutes, until dark brown and starting to crisp. 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.

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. 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. 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 TimesMeera 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. 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. 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.