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?).”
“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.
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.