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

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Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).” 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. First, make the sauce by putting the peanut butter, tamarind paste and syrup into a bowl, then slowly mixing in the soy sauce, lime juice and 4 tablespoons of water.

I was excited to enter this brave new world in which I found myself. 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. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward. Add the chillies and garlic to the pan and cook, stirring, for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan. Leave for 10 minutes, then peel the eggs (it sometimes helps to peel under the water to keep them perfect) and drop them into the soy mixture. Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI Heat 4 tablespoons of oil in a deep frying pan over a medium flame and, when hot, add the onions. Cook for 15 minutes until really soft, then add the ginger and garlic. Cook for 3 to 4 minutes, then add the tomato and cook for a further 6 minutes, until rich and paste-like.One of our most-used family cookbooks . . . as easy to love as it is to use Daily Mail on Fresh India Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) Yotam Ottolenghi An excellent way to get your protein. This dish is traditionally eaten out and about with other street food such as samosas, chaats and dosas, but at home I eat it by itself or with spinach, non-dairy yoghurt and chapatis to create a meal. Serves four. This was an amazing opportunity that had come at the worst possible time. I had every reason to say no, but I said yes.

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. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. 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. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors.Crispy chilli oil, to serve – the Laoganma brand, which is widely available at large supermarkets, south-east Asian food stores and online, is far and away my favourite

Thirdly, I’d just had a baby who was a few weeks old. Not only had life just been thrown into chaos with her arrival, but I’d planned to take a whole year off to get to know her. Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.” If you love Asian-style food, then East is a wonderful resource if you want to start cooking more of it at home – without the meat. A lot of the recipes are great for time-poor cooks and, although the odd recipe does ask for more specialist ingredients, it primarily caters to those who can only make it to their local convenience store. If you’re looking to expand your repertoire of vegetarian dishes or want to learn a bit more about how to use spices, then East will do that for you.Preheat the oven to 180°C fan/200°C/400°F/gas 6. Put the radishes into a heatproof bowl, cover with 100ml of just-boiled water, and add the salt, mirin and vinegar. Stir and leave to cool. 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. Next, take a bowl that will fit all the eggs and put a couple of handfuls of ice in it. Add cold water to the bowl so it’s three-quarters full, and leave to one side. 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.”