East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes
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I sailed across the Palk Strait to Sri Lanka, where lunch means a selection of curries each made from one main ingredient – beetroot, aubergine, pumpkin, cashew – served alongside a coconut dal (parippu). Without cleaning the whisk, move on to the next bowl, whisking the yolks and caster sugar together for a couple of minutes until they double in volume, then stir the matcha flour mixture into the egg-yolk bowl. The remaining recipes are vegan, with many of them based on Meera Sodha’s weekly column in The Guardian.
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. This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. Stir again and bring the mixture to the boil, then put the lid on, turn the heat down to a whisper and cook for a further 15 minutes.
In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings. Stir-fry for 1 minute, then add the onion and cook for 10 to 12 minutes, until it starts to turn golden brown and is soft. There are recipes to suit every occasion, including family-friendly meals, and the book is broken down into sections based on the main ingredient.
With a reputation for being notoriously bland, I was curious to see how Meera treated this favourite amongst veggies.However, as a vegan, my preference is always to have a vegan, fully plant-based cookbook to look through. Chances are you’ll find Meera Sodha lurking in your kitchen somewhere – and no, I don’t mean that in an alarming way. If you enjoy vegan cooking, you might also want to read my review of Merchant Gourmet’s Plant-Based Cookbook. 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.