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

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You’re also given chapters on Chinese cooking techniques and food etiquette and customs to broaden your knowledge in that area. They also offer a vegetarian version of this book!

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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. First, make the wonton filling. Place the peanuts in a food processor and blitz. Roughly chop the celery, then place in the food processor with the peanuts. Pulse until the pieces resemble coarse mince. Heat the rapeseed oil in a pan and, when hot, add the celery and peanut mixture. 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. Take off the heat and leave to one side to cool. To fill the wontons, lay a wrapper in front of you in a diamond shape. Put 1½ tsp of filling into the centre. Brush the edges lightly with water and fold in half to form a triangle. Press down around the filling, then press outwards to seal it properly and place on a plate. Repeat. Persiana is a must-buy for people who love Middle Eastern food, want a range of different country’s cuisines to choose from, and are looking to authentically recreate those flavours in their own homes.

There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book The Times (Books of the Year) on Made in India The tomatoes create a wonderful sauce with the coconut milk; they also float up to decorate the dish. And I converted to tofu. Until a couple of years ago, I was a tofu-denier. The dish that changed my mind was chilli tofu, shared with my father at his favourite bolthole, a canteen called Tangoe in Leicester. The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. This is living, I remember thinking – until we got to the last piece. Surely it’s the daughter who should have it, I said, but he decided it was the father’s right. We are still on speaking terms.

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What I thought: I went a bit pastry mad cooking from East, mostly because I actually had the puff pastry in the fridge anyway – but these two recipes for Tomato, Pistachio and Saffron Tart and Bombay Rolls are just brilliant – enormous fun to make as no anxiety inducing making pastry from scratch required. Making both recipes was like a very enjoyable session at pottery class rather than cooking – it was all about making them look wonderful. I am not sure I achieved that.Next up: chilli tofu. With a reputation for being notoriously bland, I was curious to see how Meera treated this favourite amongst veggies. Again, the familiar-looking ingredients list caught my attention and, as with the curry, the recipe came out looking exactly like the picture. I expected the tofu chunks to be a little more crisp (the method asks you to coat them in cornflour and fry first) but the sweet tomato and soy sauce coating took away from that a little. It was still delicious though and a recipe I will definitely return to in the future. Set the same saucepan over a low heat and put a couple of tablespoons of water into the pan. When hot, add the mangetout. Stir-fry for 2 minutes, then add the watercress. Stir-fry for a minute until it wilts, then take the pan off the heat. What I thought: I have always been reluctant to make my own pad Thai at home just because I can never turn the tofu into that crispy, chewy goodness that you get in restaurants and I often get the sauce to noodle consistency a little off – but this recipe from East is a game changer. But oh my! did they ever taste delicious. The tomato tart not only looked a jewelled tile but it tasted extraordinary – underneath a layer of tomatoes and a layer of onions lurked an incredibly subtle and delicious pistachio paste, which when cooked together with the other ingredients was just a fantastic mouthful.

EAST BY WEST - THE BOOK — Jasmine Hemsley EAST BY WEST - THE BOOK — Jasmine Hemsley

Next, place the cabbage, carrots, spring onions and herbs into another bowl and mix with your hands. Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. Pour two-thirds of this sauce over the veg and mix again using your hands. Pour the remaining third into a little serving bowl. Fast food doesn't have to be unhealthy. The Slimming Foodie in Minutes has a choice of over 100 low-calorie recipes, all of which can be prepped or cooked in 30 minutes or less. As a lower energy alternative to a conventional oven, air fryers are a cost-efficient way to make all your favourite dishes and save on your household bill. And, as a low-oil cooking method, they're ideal if you're keeping an eye on your calories, too.The author has been teaching Chinese cookery for over forty years and it shows, the recipes are clear, detailed, and Hom is ready to impart his decades of knowledge to you here. Bear in mind that I’m not covering all of the wonderful and diverse cuisines in Asia, this is a list of my personal favourites which I’ve learned a lot from recently or over the years.

East by Meera Sodha - Penguin Books Australia

Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).” Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Katy Gilhooly. Photograph: Louise Hagger/The Guardian We asked the same question. After both struggling with our weght and the effects of crash dieting, we knew there had to be a better way to shed the pounds. That's how we developed the #itsfine plan. With a unique approach to portion control and by debunking the many myths around fad diets, it aims to help you free yourself from unhealthy obsessions with dieting and show how you can achieve food freedom whilst sustaining a healthy lifestyle and weight-loss goals. This is a huge boon to home cooks who love the flavour and texture of deep-fried foods but hate the fat, calories, mess, and danger that accompany frying foods in a pan of hot oil.As an outsider, I thought I was in a good place to create new and exciting vegan recipes. I understood meat-eaters and knew the textures, flavors, and the “richness” they might miss. But I had also spent two years writing a vegetarian book, Fresh India, and knew how to make bitter kale leaves sing and how to tempt a beet hater into eating a plateful.