Jackfruit and Blue Ginger: Asian Favourites, Made Vegan by Sasha Gill

  • Burmese tofu (page 20)

    from Jackfruit and Blue Ginger: Asian Favourites, Made Vegan Jackfruit and Blue Ginger by Sasha Gill

    • Categories: Burmese; Vegan; Vegetarian
    • Ingredients: chickpea flour; turmeric
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Notes about this book

Notes about Recipes in this book

  • Jackfruit massaman curry

    • SugarFree_Vegan on May 24, 2020

      I found this a really easy curry to make that you can do in advance and warm through when you are ready to eat. I cheated and used lemongrass puree from a tube and didn't use the serundeng paste that you could make as you only need a little. I also used powdered coconut milk as I was only make enough for 2 portions, this way I don't have to open a full can of coconut milk and can control how creamy I make my curries. It really needs a good squeeze of lime in my opinion but is very tasty and served with Jasmine Rice is a fragrant and tasty meal that doesn't require lots of fresh ingredients.

  • Cendol

    • Pandan on July 22, 2024

      I only used the recipe as a rough guide. I made the Cendol strands with a ready made mix, cooked some adzuki beans, steeped coconut milk with additional Pandan leaves and crushed the ice with a vitamix. Also added a pinch of salt and a teaspoon of sugar to the coconut milk. The coconut milk got partially solid once added with the ice. Maybe this happened because I used organic coconut milk without emulsifiers. This doesn’t happen with the cendol I had in Malaysia. Have to find a more suitable coconut milk or maybe thin it out with evaporated milk.

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  • ISBN 10 1760634328
  • ISBN 13 9781760634322
  • Published Jan 10 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text

THE MODERN ASIAN VEGAN RECIPE BOOK

A modern way to dine: Jackfruit and Blue Ginger is more than a vegan recipe book, it is a true collection of Asian favourites with a vegan twist. Perfect for fans of books such as Bosh!, Plenty, Half Baked Harvest, or Inspiralized.

Vibrant Asian flavours: When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish.

Sasha takes inspiration from the flavours of Asia. Enjoy her recipes for:

  • Jackfruit biryani
  • Cauliflower samosas
  • Fluffy peanut pancakes
  • Creamy spinach curry with crispy tofu
  • Shiitake ramen
  • Vegan 'butter chicken'
  • Sweet potato and onion pakoras
  • Tofu pad thai
  • And, Peking jackfruit pancakes

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