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

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Separate the whites of the eggs from the yolks into two large bowls and add the caster sugar to the yolks. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a sprout nasi goreng and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. Or maybe her ‘New Vegan’ column in the Guardian has had you thinking ‘Hey, this is plant-based food I can get on board with’. I told myself to never borrow another cookbook from the library, because I read them, meticulously transcribe the recipes, and then never look at them again. Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer.

This meant that elaborate dishes, or those that required too much time to prepare or cook, were left out. Again, the familiar-looking ingredients list caught my attention and, as with the curry, the recipe came out looking exactly like the picture. There are warming noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours.Packed with straightforward recipes to suit every occasion, I have cooked authentic-tasting dishes that I have gone back to over and over again because they have become real family favourites.

So I have borrowed a number of vegetable centric cookbooks from the library this year and have found each one to be more inspiring than the last. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. 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. A couple more spoonfuls and it’s 2015, I’m in Mumbai, it’s 2am and my husband Hugh has just arrived. If you enjoy vegan cooking, you might also want to read my review of Merchant Gourmet’s Plant-Based Cookbook.Bring to the boil – but watch it doesn’t boil over – then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn’t stick and burn. There are really simple cupboard supply dishes and some that will stretch you in terms of technique or flavour.