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

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

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

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There are recipes to suit every occasion, including family-friendly meals, and the book is broken down into sections based on the main ingredient. The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. Other favourites include the Chickpea Flour Chips with Chilli Sauce; Black Dal; Honey (I use Maple Syrup) Soy and Ginger Braised Tofu; and Sprout Nasi Goreng. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners’ Question Time pilau and green beans with cashew nuts and coconut. I discovered the wonderful world of the Asian larder: fermented, pickled and salted ingredients – kimchi, sweet miso and gochujang added flavour in an instant.

A couple more spoonfuls and it’s 2015, I’m in Mumbai, it’s 2am and my husband Hugh has just arrived. With relatively short ingredient lists and straightforward instructions, this great book will have you producing authentic-tasting dishes without spending all day in the kitchen.Place the pistachios, chilli and garlic in a food processor and process until the pistachios have broken down. And with 120 recipes crammed inside, Meera introduces you to dishes from every corner of the East and South Asia whilst placing vegetables at the heart of them all. Meera Sodha gives such precise and accurate instructions, which is very reassuring to less experienced cooks.

When I ran out of books, I packed Arya and a notebook into a baby carrier and went on a food safari, to find the best laksa, bun cha or massaman curry in London. To make the pancakes, heat a teaspoon of oil in a large, non-stick frying pan over a medium flame and swirl it around the pan to coat. Cook for 15 to 20 minutes over a medium heat, stirring frequently to remove as much water as possible, then add the garlic and soy sauce and cook for a further 5 minutes. Using a large spatula, fold the egg whites into the yolks, being careful not to knock out too much air.

You’ll find ramen, katsu curry, bibimbap, pad Thai, egg fried rice and more Asian-inspired favourites, plus a couple of slightly more obscure ideas including miso brownies and a Japanese twist on cacio e pepe. I would genuinely hate to be without this in my cookbook collection, and strongly recommend it to everyone. 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. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.

And because of the wide variety of recipes represented in this book, I have ventured into cuisines that I had previously thought to be too complex for me to cook – the Sichuan recipes are an example of that, with Meera’s Mushroom Mapo Tofu and Kung Pao Cauliflower now regulars in our house. After 15 minutes, take off the heat and keep the lid on for a further 10 minutes to let the rice rest before eating. There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours.This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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