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

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We love both of these books equally, depending on how we’re feeling! One recipe that we can’t wait to try is the chilled pistachio and cucumber soup — perfect for a warm summer’s day! An absolute classic cookbook of Chinese cuisine, The Food of Sichuan introduces you to the fundamentals of cooking food from the Sichuan province of China which has some unique (and incredibly spicy) dishes on offer. Based on the love of real food and simple home cooking, these recipes are designed for anyone with a passion for eating well, feeling great and… having dessert at lunchtime! The tomatoes create a wonderful sauce with the coconut milk; they also float up to decorate the dish.

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Whether you're a newbie or an air fryer fanatic, enjoy these 75 delicious, inexpensive, healthy dishes guaranteed to save you time, energy, and money! 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. Thirdly, I’d just had a baby who was a few weeks old. Not only had life just been thrown into chaos with her arrival, but I’d planned to take a whole year off to get to know her. I landed first on a paneer, tomato and kale saag. The photo was the lure for me – cubes of fried cheese nestled in a creamy coconut sauce – as well as the fact that I already had most of the ingredients in my cupboard. Meera explains in the introduction that this recipe persuaded her to finally fall in love with kale – and persuasive it is.Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Katy Gilhooly. Photograph: Louise Hagger/The Guardian

EAST BY WEST - THE BOOK — Jasmine Hemsley EAST BY WEST - THE BOOK — Jasmine Hemsley

When you are ready to serve, cut the roll into 9 or 10 even slices. This will keep in the fridge for two days, but is best eaten that day. This pilaff tells you everything you need to know about Olney. People favour risottos now, but before there was risotto, there was pilaff: buttery rice mixed with onions, garlic and tomatoes that have first been fried in olive oil. If the tomatoes are good and fresh, the oil sufficiently grassy, and the onions just so, this is the food of the gods. Olney was a hugely accomplished and knowledgeable cook, but his mantra was simplicity and, in this sense, he was ahead of the times. When The French Menu was first published in 1970, its determinedly seasonal approach was considered revolutionary. Four years later, he published Simple French Food, and his reputation was sealed. The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way.

Cardamom, fennel, cinnamon, turmeric, cumin, chilli, bay leaves and curry powder are all you need to create any recipe in this book. Full of delectable, mouth-watering dishes . . . we guarantee you'll be devouring the entire book in no time Stylist on Fresh India I found that I could travel to Asia without traveling very far at all. I spoke to my accountant, Ben, who is from Borneo, where Sarawak laksa is prized. I begged Wichet, the owner-chef of the Thai restaurant Supawan, to show me how to make a tom kha ghai soup, and Shuko Oda, the Japanese chef, to teach me how to make her walnut miso. I accosted home cooks on social media who had innocently posted photos of their breakfast to ask them more about what they ate and how they made it. 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. To fill the wontons, lay a wrapper in front of you in a diamond shape. Put 1½ tsp of filling into the centre. Brush the edges lightly with water and fold in half to form a triangle. Press down around the filling, then press outwards to seal it properly and place on a plate. Repeat.