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

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Perhaps you rely on a copy of her award-winning cookbook Fresh India to rustle up your family’s favourite curry. My recipe evolved from an unlikely place, taking inspiration from a French onion soup I ate in Paris. Add the onions, garlic and salt, stir and cook for 8-10 minutes, until the onions become translucent. Each dish sits against a monochrome background so as not to distract from the food, while flat overlay shots really emphasise the use of colour and texture in each recipe.

To make the sauce, heat the oil in a lidded frying pan, then fry the onion, carrots and sweet potato for 10 minutes. In my most private moments I had dared to dream about writing a column, but I never seriously thought it would happen.Born in Lincolnshire to Ugandan Asian parents, her love for her mum’s home cooking and her desire to keep her ancestors’ food traditions alive led her to capture the recipes of her childhood. Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. I crave chilli tofu: the urge is so strong, I swear I can smell it the closer I get to into the city. The biggest limitation of all was not being able to travel to the countries whose food I wanted to explore further.

Add the remaining 100ml of coconut milk, the coriander, the other chilli, lemon juice, sugar and ½ teaspoon of salt. With a reputation for being notoriously bland, I was curious to see how Meera treated this favourite amongst veggies.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. We celebrate Aboriginal and Torres Strait Islander stories, traditions and living cultures; and we pay our respects to Elders past and present. It started with some difficult first weeks, but winter turned to spring and suddenly two years had passed. Bake for 30 to 40 minutes, turning the pumpkin halfway through, until tender and blackening at the edges. Privacy Notice: Newsletters may contain info about charities, online ads, and content funded by outside parties.

Add the carrots and coconut milk, then fill up the empty coconut milk tin twice with tap water and add that to the pan, too. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is a book you need on your shelf.

Drain all but two tablespoons of oil from the pan, then fry the cumin and onion for 10-12 minutes, until soft and sweet. The sweetness and acidity of tomatoes is married to classic pickling spices, then tempered with curry leaves, tamarind and coconut: the ingredients that define South Indian cooking. We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities.

These easy vegan Indian recipes from Meera Sodha will show you how to embrace vegetables, pulses and earthy spices to create outstanding, flavoursome meat- and dairy-free dishes. Roast for 25 to 30 minutes, until tender and caramelized in places (the swede and beetroot may need a little longer). Add the beetroot, salt and 6 tablespoons of water, pop on the lid and cook for 15 minutes, stirring occasionally; if the curry looks a bit dry, add more water, a tablespoon at a time. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream. They were admired for their ability to make great props, not for their ability to make great dishes.Drizzle each portion with sesame oil, scatter over the herbs and add a generous squeeze of lime, and serve immediately. Add the coriander, cumin, turmeric and chilli powder, stir to mix, then add the tomato puree, lentils and salt, and cook for two minutes.