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

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There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work.

Reduce the heat to its lowest setting and continue to cook for 30 minutes, stirring every 5 minutes.I accosted home cooks on social media who had innocently posted photos of their breakfast to ask them more about what they ate and how they made it. I was stuck for new recipes to begin with, but I suspected that by looking beyond India to East Asia and South East Asia I would find further inspiration for how to shift vegetables from the side to the center of the table. 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. 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. Distribute the noodles between four plates and sprinkle over the sesame seeds and reserved spring onions.

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.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. note / Don’t let beetroot’s oozing pinkness bully you: just rub a piece of cut potato on to pink fingers, and most stains will disappear. 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.

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. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward. We celebrate Aboriginal and Torres Strait Islander stories, traditions and living cultures; and we pay our respects to Elders past and present. Just before serving, gently reheat the curry sauce for 5 minutes, adding more water and salt if need be. It started with some difficult first weeks, but winter turned to spring and suddenly two years had passed.There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream. My recipe evolved from an unlikely place, taking inspiration from a French onion soup I ate in Paris.

Meera explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is.

Roast for 25 to 30 minutes, until tender and caramelized in places (the swede and beetroot may need a little longer). Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer.