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

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As a lower energy alternative to a conventional oven, air fryers are a cost-efficient way to make all your favourite dishes and save on your household bill. And, as a low-oil cooking method, they're ideal if you're keeping an eye on your calories, too. Whether you're an air fryer fanatic or brand new to these fabulous time and money-saving kitchen appliances, Bored of Lunch will revolutionise your cooking with the all-new Healthy Air Fryer Cookbook.

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Wonton wrappers can be found in Chinese or large supermarkets; the sauce is mainly made out of store-cupboard ingredients. Next, place the cabbage, carrots, spring onions and herbs into another bowl and mix with your hands. Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. Pour two-thirds of this sauce over the veg and mix again using your hands. Pour the remaining third into a little serving bowl. Inspired by the dishes that Si and Dave loved to eat growing up and that they cook with their families now, this is comfort food at its best. Recipes that are guaranteed to deliver on flavour, even when you're short on time, all made with readily available and affordable ingredients. Real, everyday food to enjoy and share. I landed first on a paneer, tomato and kale saag. 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 explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is.The truth is, I was excited to enter this brave new world. Huge numbers of people, growing by the day even then, were choosing to eat a more plant-based diet, whether for political, environmental or financial reasons. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. This seemed an important discussion and I wanted to be a part of it. Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. 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 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. To cook the wontons, drop batches of about six into a pan of boiling water for 5 minutes at a time, then drain. To serve, divide the wontons between the plates, drizzle some sauce over each portion, then scatter over some celery leaves.

BBC Good Food Best cookbooks for foodies 2020 | BBC Good Food

A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh IndiaIt 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 Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging” Set the same saucepan over a low heat and put a couple of tablespoons of water into the pan. When hot, add the mangetout. Stir-fry for 2 minutes, then add the watercress. Stir-fry for a minute until it wilts, then take the pan off the heat. Drain the rice, add it to the pan and stir to combine. Add the coconut milk, 200ml of water and the salt. 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. Don’t be tempted to lift the lid, as the steam is key to cooking the rice. After 15 minutes, take off the heat and keep the lid on for a further 10 minutes to let the rice rest before eating. Serve with a fresh green salad. We asked the same question. After both struggling with our weght and the effects of crash dieting, we knew there had to be a better way to shed the pounds. That's how we developed the #itsfine plan. With a unique approach to portion control and by debunking the many myths around fad diets, it aims to help you free yourself from unhealthy obsessions with dieting and show how you can achieve food freedom whilst sustaining a healthy lifestyle and weight-loss goals.

East by Meera Sodha | Waterstones

What if we told you that you can eat anything you like and lose weight?Well, you probably not believe us, would you? And if you did believe us, you would ask HOW? 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. Based on the love of real food and simple home cooking, these recipes are designed for anyone with a passion for eating well, feeling great and… having dessert at lunchtime!

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.”

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