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Meera Sodha

East
  • East

  • THE SUNDAY TIMES BESTSELLER

    'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI
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    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 warming 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 sprout nasi goreng 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 stem ginger chocolate truffles and matcha roll cake.
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    'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY

    'Fabulous' NIGELLA LAWSON

    'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES

    *Sunday Times Books Of The Year*
    *The i best cookbooks of 2019*

Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017. In 2018 she was given The Guild of Food Writers 'Cookery Writing Award' and named the Fortnum & Mason Cookery Writer of the Year for her work in the Guardian. Her first book, Made In India, was a top ten bestseller. Meera Sodha cooks, writes and lives in London with her husband and daughter.