There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Salmon pollitchattu . It's an Indian cookbook with a few token recipes from other parts of Asia. Chickpea pancakes with lime-pickled paneer. Photo by David Loftus Summer Pilau with Tomato, Coconut and Cashews. Some really nice rice dishes too... just halve the amount of rice, says serves 4... more like 8! 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. What I made: chile tofu; new potato, chard, and coconut curry; roasted paneer aloo gobi; honey, soy, and ginger braised tofu. So far I’ve cooked seven dishes from the book and we’ve enjoyed every single one. You can always cut down the amount or cut out altogether. Required fields are marked *. Even if a recipe features some ingredients that you can't easily get in your local supermarket (at least I cannot) they're very well worth the investment (tamarind paste, for once) and there's not too many of them. I love the variety of the dishes, conveniently chaptered as they are by their main elements. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. East by Meera Sodha. Read on for the recipe to these delicious mushroom bao, and for my review of the book! Highly recommended. 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 (author of Made in India and Fresh India and The Guardian’s vegan columnist) has just released a stunning new cookbook, East. For anyone who wants to get into cooking, I feel like she does an incredible job of designing recipes that are plant forward and telling little stories along the way. Meera Sodha Vegan Tofu Pad Thai Recipe | from East Cookbook 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. 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. It's fun to cook something from this book! 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. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. It’ll come as no surprise to you that I really love this book. Why not get your own copy and see what I mean. I am cooking my way through this and so far the 10+ recipes I've made have all been excellent. 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. More misses than hits :(. I love all the sauces for noodles and the tofu dishes. If you don’t have chard, I’m sure spinach or even cabbage would work just as well. I’ll be using for many years to come! Vegetarian and vegan. 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 collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This is a vivid book with lush photos and interesting dishes you’ll want to cook. ... East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha (Fig Tree, £20) Try this recipe from the book. Let us know what’s wrong with this preview of, Published The vibrancy of the book production matches the vibrancy of the cuisine and enthusiasm of the writer. I feel duped by this cookbook. In fact, she sees this as a benefit, pushing her to create dishes which include “the textures, flavours and the ‘richness’ that [meat eaters] might miss”. Wow, you make this cookbook sound quite compelling, and I can’t wait to try the potato and chard curry. Your email address will not be published. I got this from the library, and have renewed it 5 times. ... East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing. I have to give credits for that. I love Meera’s food, and her approach to it: it is personal, vibrant, achievable and engaging: every recipe is like a smile. 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. Recipes are easy to make, don't require any special equipment and contain mostly easy to find ingredients. wow i am going to eat LITERALLY EVERY RECIPE in this book. This one (in comparison to some other dishes in the book) is a labour of love. Just a moment while we sign you in to your Goodreads account. More By and About This Author. The picture really doesn’t do this dish justice. 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. I read this page front to back when it first arrived, falling in love with the beautiful photography and Meera's charming descriptions. But it's not for me. 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 … I received this wonderful book for a Christmas present. 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 … Delicious recipes with beautiful illustrations. OTHER BOOKS. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. And it’s delicious. About East by Meera Sodha . 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. 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. She’s right. 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. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore … 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). Her words are beautifully written, making this feel more than just a collection of recipes. Melissa Albert burst onto the YA scene (and catapulted into readers' hearts) with her 2018 debut The Hazel Wood. 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. 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. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore … 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. 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 … In celebration of the release of Meera Sodha's new cookbook, East, an exploration of inspiring and intriguing vegan and vegetarian recipes from across the East, The Happy Foodie team has been trying out recipes from the book. I bought it as a treat early in lockdown and have been hooked ever since. 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. Everything I have made was so delicious and easily prepared. I did choose to make two tofu dishes, but tofu is just a small section. It felt filling and luxurious and is something I’d consider making for friends. https://www.womenshealthmag.com/.../a31989395/east-meera-sodha The problem with veggie/vegan cookbooks is it often feels like the author is struggling to come up with non-meat based meals and the recipes often feel boring or just like a whole book of side dishes!. Goodreads helps you keep track of books you want to read. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. 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. 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. Regular price £20.00 £16.00 VAT Zero rated Offer- Save 20%. Everything I have made was so delicious and easily prepared. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. It’s a keeper and one that will see plenty of cooking splatters. 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. Modern, vibrant, easy-to-make food. 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. Hardback - only 9.99 - cheap low price online from Snazal Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. A lovely book. 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 . This recipe is from a fantastic new cookbook, East, by the incredible Meera Sodha. Full of attractively enticing recipes. This recipe for soft silken tofu doused with crunchy pine nuts, aromatic scallions, and fiery chile oil comes from East, the new cookbook by Sodha, vegan food columnist for The Guardian and social media superstar. Your email address will not be published. Roasted aloo gobi salad. One of the easy to follow kind of recipe book....The language used and the recipe explained is so easy to understand also I must say most of the ingredients are easily available or can be substituted making it a useful read. Advertisement. I made a list of the 16 recipes I want to try first including: honey, soy, ginger braised tofu and coconut rice with eggplant and pickled cucumber. In her introduction, Meera talks openly at her joy at writing a vegan recipes column for the guardian (from which this book grew) despite actually not being a vegan herself. At times I thought we’d never get to the end of the seemingly never ending leaves and I was starting to put it in pretty much everything I made, whether it belonged there or not. Meera Sodha has rocked my cooking world with this book! Welcome back. 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 … East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. 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. 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. Not a fan of this book. I expected a recipe book which tried to minimize on those ingedients. In stock Add to Basket Description. Wild mushroom pilau. Each chapter also features a useful intro with notes and where necessary, annotated guides. I was so excited to cook from it but haven't found anything I would love to make again. (Re) Starting out on the Manchester Drinking Scene, Afternoon Tea at The Edgbaston, Birmingham. But, compared to making ramen from scratch, it’s actually a really simple and relatively quick recipe. So I was really glad to pick hold of a copy from Bookseller Crow in my first visit there when they reopened. While I understand the geography, the title is misleading. August 8th 2019 What I made: chile tofu; new potato, chard, and coconut curry; roasted paneer aloo gobi; honey, soy, and ginger braised tofu. I love the look of that caramelized onion and chili ramen! Cookbook review: East by Meera Sodha. We added a dollop of crispy chilli oil too, because quite frankly, I eat that stuff on everything. About East by Meera Sodha. Each recipe I've made felt very flat and flavorless. East by Meera Sodha Posted by Nigella on the 8th August 2019. This book is the total opposite, I am so excited to get through every recipe! Love the vegetarian adaptations of some favorites, and the illustrations are gorgeous. The idea of the book is great however the recipes need adjustments. The helpful things section lets you know what some of the ingredients are, what you may substitute, and how to make your own of some of the ingredients, like kecap manis. Cookbook review: East by Meera Sodha. by Fig Tree, East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing. There are warming noodles, curries, rice dishes, tofu, salads, She can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore … There are no discussion topics on this book yet. The recipes are very do-able, with simple list of ingredients. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore … Hands down the best cookbook I’ve purchased so far this year. Many recipes do contain coconut oil, coconut milk, mainly rapeseed oil and/or sugar. 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 … When not travelling round India, collecting recipes, Meera Sodha chefs, writes and lives in London. 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. I don’t have a restaurant, but if I did, this would be on my “specials” board because it’s delicious and I’d want you to try it. I read this page front to back when it first arrived, falling in love with the beautiful photography and Meera's charming descriptions. This is a rogue version of the Korean braised tofu called dubu jorim. It's called East. Meera Sodha has rocked my cooking world with this book! 3, 4 times a week we cook something from this book. I think it might be time to actually go out and buy a copy! Currently my favourite cookbook. 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 … When, Reading Women Challenge 2021 #4 Cookbook by a Woman of Color, Made in India: Recipes from an Indian Family Kitchen, Melissa Albert Recommends YA Tales Where the Real World Gets Real Magical. Love this book! And I know exactly what you mean about recipes that don’t work the first time around. We’d love your help. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. It doesn't feel very fair to rate a cookbook before I've made anything from it, so the rating is based on the. Refresh and try again. Content editor Ellie is a strong believer that peanut butter makes everything better. In East, chef and Guardian columnist Meera Sodha has achieved a feat of prophetic proportions. East is the vegetable book for people who aren't vegetarian ― Diana Henry. to which I subscribe. And she has a real, relaxed infectious charm. New recipe Turmeric milk. Plan is to cook several 3-5 recipes from cookbooks every month. The coconut milk lifts it from what could be quite a heavy bowl of soup and the ginger sings through the lightly spiced sauce. 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 … With all the positive reviews, I was a bit hyped. 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. UK delivery from £3.99 share. It makes such a difference both to the flavour and textures in the dish. Started my 2021 'Cook the Book' plan early. Is it too corny to say I devoured this book in one sitting the afternoon it arrived? Share on Facebook Tweet on Twitter Pin on Pinterest. I’ve been umming & ahhhing over whether to get myself a copy of this. However, I love how the author incorporates sections which include information on some ingredients which are interesting. Learn how your comment data is processed. This was in a stack of cookbooks I checked out from the library and it was the one book I’m buying for myself. I can only congratulate her on what she’s achieved because Meera Sodha’s East is not a veggie book, it’s a cookbook packed full of brilliant recipes that just happen not to include meat. You really made me want to buy this cookbook. I love this cookbook. 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. Still working my way through this, but I have a feeling I've got a few new staples in here. If I ever go to London, I'm tracking down all the places Meera writes about creating riffs on. 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. 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. Strawberry and fennel seed kulfi. I’m definitely going to have to check this out – I ADORE ramen, and this one sounds absolutely luscious! Fresh turmeric is knobbly and ugly, like Gollum’s feet, but scratch the surface with your fingernail and its beautiful blinding … Recipes. We’ve finally got to the end of our chard harvest (chardvest?) After reading this I know the answer is absolutely yes. 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. I like the layout, cover design, commentary, clarity of the recipes, helpful things index. 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. Hardback - only 9.99 - cheap low price online from Snazal. I did choose to make two tofu dishes, but tofu is just a small section. Meera is a writer as well as a cook. Most of the dishes have chilli though, just as well I like them. 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. 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. The rogue ingredient is pear, which adds lovely body and a sweetness to the dish. Enticing, inviting and delicious. 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. Everything I’ve cooked so far has been yummy!! This book has been recommended by nearly every cooking website, booklist, etc. Borrowing from the library and buying when they are excellent. 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. and this curry really helped. Scroll down to see how I got on… Ellie Donnell. 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. 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