Beautifully produced and bursting with colour and vitality, Meera Sodha’s collection of vegan recipes from the East is the must have cookbook of the summer. It’s a keeper and one that will see plenty of cooking splatters. ... East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing. The rogue ingredient is pear, which adds lovely body and a sweetness to the dish. UK delivery from £3.99 share. This one (in comparison to some other dishes in the book) is a labour of love. East features 120 vegan and vegetarian recipes from all over Asia, from India to East Asia and South East Asia. E ast: 120 Vegetarian and Vegan recipes from Bangalore to Beijing by Meera Sodha is published by Fig Tree (£20). Often, I’ll cook a recipe to the letter and then write notes on how to tweak it the following time. I am cooking my way through this and so far the 10+ recipes I've made have all been excellent. These recipes work first time round – and as some one who has and uses ALOT of cookbooks, I can tell you that’s not as common as you’d think. Recipes are easy to make, don't require any special equipment and contain mostly easy to find ingredients. About East by Meera Sodha. Goodreads helps you keep track of books you want to read. Everything I have made was so delicious and easily prepared. Meera Sodha (author of Made in India and Fresh India and The Guardian’s vegan columnist) has just released a stunning new cookbook, East. About East by Meera Sodha . It’s filling enough to be restorative, quick enough to cook midweek and light enough to be good company on a summer’s night”. In my pick for 2020’s recipe of the year, Meera Sodha taps into the iconic flavor combination—which is the backbone of the Bombay sandwich, a … Photo by David Loftus. 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. In my pick for 2020’s recipe of the year, Meera Sodha taps into the iconic flavor combination—which is the backbone of the Bombay sandwich, a … Boasting a wide range of dishes from India to Thailand to Japan and a host of other countries, this is a … Buy book Fresh India 130 Quick Easy and Delicious Vegetarian Recipes for Every Day 9781250123831, by Meera Sodha. I always tab them too, for future ease. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. However, I love how the author incorporates sections which include information on some ingredients which are interesting. Roasted aloo gobi salad. Scroll down to see how I got on… And it’s delicious. It doesn't feel very fair to rate a cookbook before I've made anything from it, so the rating is based on the. If you don’t have chard, I’m sure spinach or even cabbage would work just as well. Very good explained and easy to follow recipes. If you LOVE CUMIN, and like tika masala, and madras curry, this is the cookbook for you. You really made me want to buy this cookbook. With all the positive reviews, I was a bit hyped. Plan is to cook several 3-5 recipes from cookbooks every month. Is it too corny to say I devoured this book in one sitting the afternoon it arrived? 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. The curry flavours and charred wok smokiness are exactly the flavours we tasted in the Singapore Hawker Centres and are also reminiscent of the Singapore house special noodles I often order from our local Chinese takeaway. The cookbooks I enjoy the most are beautiful and easy to follow, yet create complexly flavored, elegant food. Scroll down to see how I got on… Ellie Donnell. Boasting a wide range of dishes from India to Thailand to Japan and a host of other countries, this is a celebration of Asian cuisine like no other. The base stock is made by slowly caramelising onions and adding a miso and vegetable stock along with a few other ingredients including soy, chilli and of course, garlic. Meera Sodha takes keen cooks on a vegan and veggie journey across Asia ― Guardian Weekend Gift Guide When my palate is jaded I turn to Meera Sodha. Started my 2021 'Cook the Book' plan early. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia , Singapore to Japan , by way of China , Thailand , and Vietnam . In my pick for 2020’s recipe of the year, Meera Sodha taps into the iconic flavor combination—which is the backbone of the Bombay sandwich, a … I love this cookbook. I expected a recipe book which tried to minimize on those ingedients. Meera Sodha is the author of Made In India, which was a top ten bestseller and was shortlisted for the 2014 Andre Simon Awards and the 2015 Guild of Food Writers Jeremy Round Award for Best First Cookbook. I haven't been able to put it down and have tried recipes from it everyday since and they have all worked well and been absolutely delicious and like nothing I have tasted before! If I ever go to London, I'm tracking down all the places Meera writes about creating riffs on. The recipes are easy to follow and varied enough for me to want to keep cooking out of it for a few days in a row. Most of the dishes have chilli though, just as well I like them. Meera says that this dish “is a spin on saagu, a curry of whatever vegetables happen to be in season, cooked gently in a soothing, spiced coconut sauce. First up, we have the food court Singapore noodles. This is a rogue version of the Korean braised tofu called dubu jorim. The chapters are sorted by the main component in a dish – eg pulses, flour and eggs, tofu, rice and so forth. I received this wonderful book for a Christmas present. 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. We’d love your help. It's called East. East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing Meera Sodha. More By and About This Author. Hands down the best cookbook I’ve purchased so far this year. It's an Indian cookbook with a few token recipes from other parts of Asia. East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing Author: Meera Sodha Publisher: Fig Tree Books ISBN: 978-0-241-38756-6 I discovered Meera Sodha‘s recipe for Vegan Cauliflower Korma in Meera’s ‘The New Vegan’ column, in The … The coconut milk lifts it from what could be quite a heavy bowl of soup and the ginger sings through the lightly spiced sauce. 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. But it's not for me. At the back, there’s also an ingredient glossary which can be handy when you’re learning about things you’ve not tried before, like chinkiang vinegar or kombu. I was so excited to cook from it but haven't found anything I would love to make again. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. Start by marking “East: 120 Vegan and Vegetarian recipes from Bangalore to Beijing” as Want to Read: Error rating book. I like the layout, cover design, commentary, clarity of the recipes, helpful things index. The sections include salads, noodles, curries, rice, tofu, legumes, sides, sweet, condiments, and snacks and small things. I like the layout, cover design, commentary, clarity of the recipes, helpful things index. Welcome back. I got this from the library, and have renewed it 5 times. The book is 100% vegetarian, and most of the recipes either are vegan or can be made vegan, but there are eggs and dairy used in the book. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. East by Meera Sodha. An introduction to Meera Sodha’s East The book is packed full of brightly coloured, inviting photography and every single recipe fits on one page so there is nothing too complex to struggle with. Some really nice rice dishes too... just halve the amount of rice, says serves 4... more like 8! I feel duped by this cookbook. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. There are warming noodles, curries, rice dishes, tofu, salads, Cookbook review: East by Meera Sodha. I read this page front to back when it first arrived, falling in love with the beautiful photography and Meera's charming descriptions. Cookbook review: East by Meera Sodha. East by Meera Sodha Posted by Nigella on the 8th August 2019. and this curry really helped. I did choose to make two tofu dishes, but tofu is just a small section. The book is packed full of brightly coloured, inviting photography and every single recipe fits on one page so there is nothing too complex to struggle with. Meera Sodha's vegan recipe for apple pudding cake A crunchy demerara top, soft, puddingy insides and enough apple to be potentially good for you Meera Sodha’s apple pudding cake. Soup recipe: Meera Sodha’s Caramelized Onion and Chile Ramen Girl Scout cookie sales start this week, and this is the new cookie Progressive Indian bistro Aurum opens in … August 8th 2019 Learn how your comment data is processed. A lovely book. This was in a stack of cookbooks I checked out from the library and it was the one book I’m buying for myself. Especially the tomato curry and Ben Ben noodles are terrific. And this cookbook is excellent I'm 5 for 5 with recipes tried and liked and there are enough other ones I want to try that I bought the book. I’d seen this book at my friend’s house but this is my first time cooking her recipes. The book itself is a riot of colour with bright, tasty photography and easy to follow recipes. Her words are beautifully written, making this feel more than just a collection of recipes. Regular price £20.00 £16.00 VAT Zero rated Offer- Save 20%. While I understand the geography, the title is misleading. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. Reprinted from East by Meera Sodha with permission from Fig Tree Books Silken tofu is so named because it is passed through silk and is the most delicate of … What I made: chile tofu; new potato, chard, and coconut curry; roasted paneer aloo gobi; honey, soy, and ginger braised tofu. Just a moment while we sign you in to your Goodreads account. Vegetarian and vegan. I’ll be using for many years to come! You can always cut down the amount or cut out altogether. There are no discussion topics on this book yet. Fresh turmeric is knobbly and ugly, like Gollum’s feet, but scratch the surface with your fingernail and its beautiful blinding … Recipes. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. Flatiron, $35 (304p) ISBN 978-1-250-75073-0. It makes such a difference both to the flavour and textures in the dish. This dish goes well with steamed broccoli and rice. As Meera Sodha writes in her new cookbook, “East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing” (Flatiron Books, $35), this recipe for Caramelized Onion and Chile Ramen evolved from an unlikely place: a French onion soup Sodha tasted in a cafe in Paris. This darkly fantastical... To see what your friends thought of this book, East: 120 Vegan and Vegetarian recipes from Bangalore to Beijing. Content editor Ellie is a strong believer that peanut butter makes everything better. The chapters are sorted by the main component in a dish – eg pulses, flour and eggs, tofu, rice and so forth. I took food writer Meera Sodha’s cookbook East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing for a spin in the kitchen by testing out two of the book’s recipes. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia , Singapore to Japan , by way of China , Thailand , and Vietnam . I took food writer Meera Sodha’s cookbook East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing for a spin in the kitchen by testing out two of the book’s recipes. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. Salmon pollitchattu . Borrowing from the library and buying when they are excellent. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Share on Facebook Tweet on Twitter Pin on Pinterest. But, compared to making ramen from scratch, it’s actually a really simple and relatively quick recipe. Delicious recipes with beautiful illustrations. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. In this week’s podcast, I catch up with vegan and vegetarian food writer Meera Sodha who gives me a masterclass on Asian store cupboard ingredients in order to transform my plant-based repertoire. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. 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. I don’t think I’ve ever looked forward to the release of a cookbook more than Meera Sodha’s EAST.I fell in love with Meera’s previous book Fresh India back in 2017, and have eagerly followed her weekly column of vegan recipes in The Guardian.Some of those recipes ended up in EAST; some were vegan adaptations of recipes from Fresh India (the cauliflower korma is a particular favourite). It felt filling and luxurious and is something I’d consider making for friends. Pre-order your copy from books.telegraph.co.uk . Chickpea pancakes with lime-pickled paneer. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. Both Meera Sodha’s previous books, Made in India and Fresh India are real favourites in my kitchen, and I am a devout follower of her ‘New Vegan’ column in the Guardian. I also made Meera’s soy eggs and although they were delicious, I prefer a stronger marination and tend to go with more soy sauce but that’s the personal opinion of a salt fiend. In stock Add to Basket Description. A quick note to start it all off- normally I only include all-vegan content on my website, but East by Meera Sodha is an exception I’m willing to make. In her stunning new collection, Meera Sodha puts vegetables at the centre of the table. Wild mushroom pilau. Meera Sodha (author of Made in India and Fresh India and The Guardian’s vegan columnist) has just released a stunning new cookbook, East. Your email address will not be published. Looking beyond India to East Asia and South East Asia, Meera found incredible inspiration for how to shift vegetables from the side to the center of the plate. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. 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