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East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing by Meera Sodha

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Notes about this book

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Notes about Recipes in this book

  • Caramelized fennel and carrot salad with mung beans and herbs

    • purrviciouz on October 07, 2019

      Very delicious and felt like what I would imagine to be a French style grain salad. I added 1tsp fennel seeds to the roasting vegetables. I enjoyed that the couscous and mung beans were the same size. I served this with a small amount of baked chicken.

  • Breakfast at Shuko's

    • Lepa on October 12, 2019

      I wanted this to taste more like carbonara but it didn't have the same richness. The egg was a bit soupy instead of thick and creamy. I didn't have nori so I put furikake on top. I doubt I'll repeat this recipe.

  • Peanut butter and purple sprouting broccoli pad Thai

    • Lepa on September 23, 2019

      We didn't like this very much. The introductory note says that it is a vegan version of Pad Thai but it didn't taste anything like any Pad Thai I have had. It had an odd taste from too much tamarind (or maybe I just don't like tamarind). I won't be repeating this recipe.

  • Udon noodles with red cabbage and cauliflower

    • Lepa on September 29, 2019

      This was pretty easy to throw together and I liked the fact that it was half vegetables. It needed a bit more salt and the ginger was essential (without it, this would be a bit bland).

  • Roasted paneer aloo gobi

    • lizbot2000 on October 13, 2019

      Easy & delicious. I used a container of mixed sweet cherry tomatoes and just halved them. The cauliflower and potatoes took a lot longer than listed, but that seems to always happen to me. I'm probably cutting them larger, or maybe I like everything more charred.

  • Honey, soy and ginger braised tofu

    • Lepa on September 12, 2019

      My sauce didn't look like the sauce in the picture. I suspect it was because my pear wasn't ripe and didn't cook down as much as it should have. The dish was still very good. I reduced the gochujang paste to 1 tsp so it wouldn't be too hot for my kids and it was just right.

  • Chilli tofu

    • Lepa on October 11, 2019

      This dish is spicy and satisfying. I only had a pound of tofu and that was perfect. I have a hard time believing twice as much (as listed in the recipe) would work. Dusting the tofu on cornmeal was a great trick that gave it excellent texture and prevented the sticking that often drives me nuts. I added extra salt at the end but otherwise made this dish as listed. I will probably make this again- but only when the kids aren't eating!

  • Sun House chilli eggs

    • Lepa on October 11, 2019

      I love shakshuka so I expected to love these eggs but they were only okay. I missed the spices and complexity of shakshuka. I added some Brooklyn Delhi Tomato Achar and that improved the dish but going forward I'll probably make shakshuka.

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  • ISBN 10 0241387566
  • ISBN 13 9780241387566
  • Published Aug 08 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Fig Tree

Publishers Text

Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

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. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. 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. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream.

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