Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

East

120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]

ebook
1 of 1 copy available
1 of 1 copy available

This edition has been adapted for the US market. It was originally published in the UK.
* Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish *
"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)."
—Yotam Ottolenghi
"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best."
—Melissa Clark, The New York Times
"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!"
—Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook
Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.
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.
Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

  • Creators

  • Publisher

  • Release date

  • Formats

  • Languages

  • Reviews

    • Publisher's Weekly

      August 3, 2020
      Sodha, a vegan columnist at the Guardian, delivers a cheery compendium of Asian dishes. Many recipes from her column appear here among dozens more; all are either vegan or vegetarian and marked as such. A healthy selection of snacks includes Japanese onigiri rice balls with dabs of a walnut miso mixture, and noodle dishes feature Singapore-style rice vermicelli. Sodha has a relaxed tone and a firm grasp on fundamentals, and her playful voice shines: among the curries on offer is a version of her mother’s subji—a stir-fry of “whatever’s lurking in the fridge in a game we call ‘fridge bingo’.” An entire chapter is dedicated to tofu dishes, including silken tofu with pine nuts and pickled chiles, and tempeh with bok choy and tomato sambal. Sodha offers encouragement and plenty of ingredient substitutes (can’t find fresh silken tofu? Buy it prepackaged, but “make sure you cut carefully along the edges of the carton and open the pack gently so as not to break it up”). While many dishes are familiar, there are a few surprises, such as a loaf of Korean cheddar cheese bread with eggs running end-to-end down the middle, and a vegan semolina pineapple cake from Sri Lanka. Sodha’s generous spirit permeates these enticing and accessible recipes.

    • Booklist

      Starred review from September 1, 2020
      Sodha (Fresh India, 2016; Made in India, 2014) rounds out her trilogy of cookbooks with this vegetable-based offering. Each chapter is a type of food: snacks and small things, salads, noodles, curries, rice, tofu, flour and eggs, legumes, sides, condiments, and sweets. The last chapter, helpful things, is a reference guide to Asian ingredients and a list of online suppliers to find them. The book is further organized by meal type and seasonal foods, which busy readers will find helpful. Each chapter contains information and a little history. For instance, the noodles chapter explains how to cook noodles, portion suggestions, and the different types of noodles and their uses. It also features pictures that label the noodle types so readers can easily identify them. Overall, Sodha's recipes are quick and a joy to make, like the dorayaki pancakes with blueberry cream, which make a wonderful snack. Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging. Readers might also be inspired by Sodha's journey into veganism. This book is recommended for readers of all cooking levels. It is also recommended for libraries that do cooking programs for teens or adults.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)

    • Library Journal

      Starred review from September 1, 2020

      For Sodha, author of the Guardian's popular "New Vegan" column, developing plant-based recipes means bringing creativity to each dish. With that in mind, she presents an exciting collection of inventive recipes that she's come to love over the years. Many recipes, such as piccalilli spiced rice, were previously featured in her column, while others, like roast green beans and broccoli with sesame sauce, were inspired by her travels. Through it all, Sodha ensures that each dish is practical in terms of sourcing ingredients, cooking with minimal prep during busy week nights, and satisfying even the pickiest carnivore. While each chapter, from curries to condiments, is a winner in its own right, the section on rice dishes sets itself apart with its innovative approaches to the common ingredient, such as autumn pilau with squash, lacinato kale, and smoked garlic. Illustrations of fruits and vegetables by Forsberg add a touch of fun throughout. VERDICT As in her column, Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporating more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.--Stephanie Sendaula, Library Journal

      Copyright 2020 Library Journal, LLC Used with permission.

Formats

  • OverDrive Read
  • EPUB ebook

Languages

  • English

Loading