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

Product Information

Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer. You may not see this as a criticism; cookbooks are, as in the name, designed and written for you to cook from, so who cares what else is in there? I like to use soba noodles made from buckwheat and wheat, as they are easier to handle, but you could use 100% buckwheat soba if you prefer. When Made in India was published in the UK, it became an instant top-ten bestseller and was named one of the year's best books by many newspapers and periodicals. There are some great cookbooks out there, but some have ingredient lists as long as your arm that assume you have access to a vast larder of herbs, spices and exotic food products.

There are several mistakes in the book, eg one recipe says you need a large frying pan with a lid, but never mentions when you're supposed to put the lid on.I haven't been able to put it down and have tried recipes from it everyday since and they have all worked well and been absolutely delicious and like nothing I have tasted before!

Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. And even if a recipe didn’t immediately strike me as appealing, her description of it always had me excited for it by the end. Perfect for: Anyone who is a fan of Meera's two other books, Made in India and Fresh India, or who loves the variety of cuisines from across Asia.Add the garlic, chilli and cashews, and cook for a couple of minutes, then add the tomatoes and pop the lid on. Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017. The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. I did use the leftovers, however, to make noodles in a peanut sauce with mushroom and tofu and it was very good.