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

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Recipes we love: Chard Potato and Coconut Curry, Kimchi Pancakes, delicious Dairy Free Black Dal, Salted Miso Brownies and a no-churn Vietnamese Coffee Ice-cream. What I made: chile tofu; new potato, chard, and coconut curry; roasted paneer aloo gobi; honey, soy, and ginger braised tofu. The rest of my family were sceptical (my dad and brother think a meal "isn't filling" if there isn't meat in it - insert eye roll emoji), but East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing won everyone over. With straightforward instructions and easily available ingredients, this is the perfect cookbook for everyone, whether you’re an avid recipe follower, or a more adventurous cook!

In the end, the bao is more time-consuming and isn't necessarily a dish I would make regularly, so I'm placing it after. However, as a vegan, my preference is always to have a vegan, fully plant-based cookbook to look through. The Mushroom Bao was delicious and surprisingly easy to make, I have never attempted to make steamed bread before so expected this to end in disaster but they actually looked just like the photo! It's hard to pick a standout, but the sweet potato cakes with kimchi mayo (I made extra and put that stuff on so many things) and the Napa cabbage okonomiyaki were 2 that I had to turn around and make again within a few days.The Vietnamese are masters of the mouthwatering salad, elevating raw vegetables to heavenly places using a secret weapon, nuoc cham chay – a bright, hot, sweet-and-sour sauce that wakes up every neuron in your brain. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. To dinner- it was so delicious I took a photo of the recipe and cooked it myself the next day - it was super easy, but full of flavour. I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. The flavors are wonderful, the instructions are accessible, simple to follow, and great for weeknight and weekend cooking alike.

East and south Asian cuisine has always readily lent itself to a plant-based diet and books like these are great examples that moving away from meat isn't necessarily a loss, but an opportunity to diversify your range of cooking. I appreciate Meera Sodha’s ability to pleasantly surprise by bringing simple ingredients together in new ways. Salted miso brownies: I am obsessed with all things miso so when I read that, I knew that was the first dessert I would try.In Thailand, I had memorised every twist in the creation of som tam salad and counted down the minutes until my next pad thai. De achtergrond bij elk gerecht, de uitleg over allerlei kerningrediënten, prachtige foto's, ik raad dit kookboek echt aan iedereen aan die (meer) veganistisch wil eten. Really easy to make and a great variety of recipes makes this probably the best recipe book I've had.

The sections include salads, noodles, curries, rice, tofu, legumes, sides, sweet, condiments, and snacks and small things. Next, place the cabbage, carrots, spring onions and herbs into another bowl and mix with your hands. There are recipes to suit every occasion, including family-friendly meals, and the book is broken down into sections based on the main ingredient. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention. I don't normally review recipe books, but the dishes in this book are relatively simple to make and taste SO GOOD.

East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts.