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

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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 chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. Drawing from her ‘New Vegan’ Guardian column, East also features plenty of brand-new recipes inspired by a wide range of Asian cuisines, from India to Indonesia, China to Singapore, by way of Thailand and Vietnam. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners’ Question Time pilau and green beans with cashew nuts and coconut.

This meant that elaborate dishes, or those that required too much time to prepare or cook, were left out. To cook the wontons, drop batches of about six into a pan of boiling water for 5 minutes at a time, then drain.Meera Sodha gives such precise and accurate instructions, which is very reassuring to less experienced cooks.

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.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. And because of the wide variety of recipes represented in this book, I have ventured into cuisines that I had previously thought to be too complex for me to cook – the Sichuan recipes are an example of that, with Meera’s Mushroom Mapo Tofu and Kung Pao Cauliflower now regulars in our house. The tomatoes create a wonderful sauce with the coconut milk; they also float up to decorate the dish.

Drawing from her 'New Vegan' Guardian column, Meera Sodha's stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. Chances are you’ll find Meera Sodha lurking in your kitchen somewhere – and no, I don’t mean that in an alarming way. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Wherever you find Meera (figuratively, of course), you can count on her recipes to be reliable, not too finicky and packed with flavour, texture and colour!Using a large spatula, fold the egg whites into the yolks, being careful not to knock out too much air. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

Take a sharp knife and, at one of the short ends of the cake, score a mark 2cm in, all the way along the width of the cake. In Thailand, I had memorised every twist in the creation of som tam salad and counted down the minutes until my next pad thai. The biggest limitation of the past two years was not being able to travel to the countries whose food I wanted to explore, as I had for my Indian cookbooks. 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’. Perhaps you rely on a copy of her award-winning cookbook Fresh India to rustle up your family’s favourite curry.The dish itself is easy to make – it’s a one-pot recipe that predominantly requires stirring and simmering – and the ingredients are ones you’re likely to already have at home. Carefully peel off the now top piece of baking paper and replace with a new sheet just slightly larger than the cake. Cook for 2 to 3 minutes, until golden and crisp on the bottom (test this by sliding a palette knife under the pancake; if it lifts away easily, it’s ready). With a reputation for being notoriously bland, I was curious to see how Meera treated this favourite amongst veggies. Plant-based food was still in the shadows of its association with hemp-trouser-wearing hippies, or hijacked by the wellness brigade.