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

£10£20.00Clearance
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Expanding on her unrivalled knowledge of Indian cuisine demonstrated in her two previous cookbooks, Meera Sodha goes a step further with East, exploring the diverse and celebrated vegan and vegetarian dishes in Eastern cooking.

I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. The photo was the lure for me – cubes of fried cheese nestled in a creamy coconut sauce – as well as the fact that I already had most of the ingredients in my cupboard. Meera Sodha gives such precise and accurate instructions, which is very reassuring to less experienced cooks.

Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Because of the ingredients, together with simple, straightforward and comprehensive instructions, you can’t really go wrong with these recipes. However, as a vegan, my preference is always to have a vegan, fully plant-based cookbook to look through. Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer. That doesn’t mean you can’t experiment, but if you do stick to the recipe, you’ll get consistent results.

Her recipe instructions are very easy to follow and are also accurate, so if she says the sauce will be ready after simmering for 7 minutes, that’s when it will be ready! Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you. I know that cuisines are prone to appropriation, although perhaps, like languages, that helps our cooking repertoires to grow and we then come to appreciate the originality and complexity of certain dishes. After 15 minutes, take off the heat and keep the lid on for a further 10 minutes to let the rice rest before eating. Such a good cookbook, none of the recipes take that long to make or require too many ingredients but they all taste great and have a really good variety.

Tap the tray to release any air bubbles, then bake for 12 minutes, or until the sponge springs back to the touch. 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.

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