Posted 20 hours ago

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

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Recipes like the chilli tofu are fiery and lovely, whilst meals like the pho are fragrant and satisfying. This time, I travelled by reading: I followed Fuchsia Dunlop around the streets of Chengdu and saw 90s Jakarta through Madhur Jaffrey’s eyes. There are recipes to suit every occasion, including family-friendly meals, and the book is broken down into sections based on the main ingredient. She also provides a glossary of food items near the back of the book which tells you more about individual ingredients which is very helpful.

One more spoonful and she’s six months old and learning to eat; she doesn’t wrinkle her nose at a simple kheer made with apples.It's hard to pick a standout, but the sweet potato cakes with kimchi mayo (I made extra and put that stuff on so many things) and the Napa cabbage okonomiyaki were 2 that I had to turn around and make again within a few days. To cook the wontons, drop batches of about six into a pan of boiling water for 5 minutes at a time, then drain. To my untrained palate, the recipes in East by Meera Sodha have an authentic taste and feel and her approach makes it easy to produce dishes that you may otherwise have veered away from.

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. 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. I appreciate Meera Sodha’s ability to pleasantly surprise by bringing simple ingredients together in new ways.There are some great cookbooks out there, but some have ingredient lists as long as your arm that assume you have access to a vast larder of herbs, spices and exotic food products. Add the peas, mint, lime juice, 3 tbsp of sesame oil and the salt, and pulse a few times (don’t blend: you don’t want soup). 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. 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.

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