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

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Pour the soy sauce, vinegar, caster sugar and 150ml of cold water into your chosen container and stir to mix.

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 My first book, Made In India was named a book of the year by the Times. My second, Fresh India, won the 2017 Observer Food Monthly’s Best New Cookbook Award. The third, East, was called ‘fabulous’/ by Nigella Lawson. I live in London, where I’m currently working on my fourth book. Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging” Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes… a glimpse of Ms. Sodha at her best.” Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.”firm tofu (try the Cauldron and Taifun brands, which are widely available), drained and cut into 3cm cubes Line an oven tray with baking paper. Put the aubergines on a plate. Put 8 tablespoons of flour on a second, lipped plate, then slowly mix the flour with 180ml of water and ½ teaspoon of salt to make a thin paste. Put the panko on a third plate. Cover both sides of each aubergine slice in the flour paste, shaking off any excess, then press into the panko to coat. Lay the coated slices on the prepared tray and drizzle both sides with oil. Bake for 15 minutes on each side, turn the heat up to 220°C fan/240°C/475°F/gas 9 and cook for 10 minutes more, until crisp, then take out of the oven. There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours.

I’ve written three best-selling cookbooks, and, since 2017 I’ve written a weekly column for The Guardian called The New Vegan. Spread the tofu on a large plate and dust with the cornflour, turning the cubes to coat. Take a deep frying pan for which you have a lid and add enough oil to come 0.5cm up the sides, and heat over a medium flame. Line a dish with kitchen towel, to drain the cooked tofu on. Cook for exactly 7 minutes (set a timer) from the moment the last egg hits the water. Drain and pop the eggs into the bowl of iced water to cool off. 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.Leave for 10 minutes, then peel the eggs (it sometimes helps to peel under the water to keep them perfect) and drop them into the soy mixture. 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.

That’s how I felt when Melissa Denes, an editor at the Guardian, called me. She said they were introducing a new vegan column into the weekend magazine and she wanted me to write it. In my most private moments I had dared to dream about writing a column, but I never seriously thought it would happen. As I weighed up the options, I realized there were a few small problems. The book is divided into 11 sections; you can search by a specific meal such as salads, noodles and curries or take inspiration from the ingredient-lead sections for recipes with rice, tofu, pulses and eggs. While the vegetables are cooking, make the sauce for the rice. Put 300ml of the coconut milk into a blender with the garlic, ginger, 1 chilli, the turmeric and ¾ teaspoon of salt, then blitz smooth.Add the chillies and garlic to the pan and cook, stirring, for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan. Crispy chilli oil, to serve – the Laoganma brand, which is widely available at large supermarkets, south-east Asian food stores and online, is far and away my favourite Heat 4 tablespoons of oil in the same pan and, when hot, return the ground spices with the onions, salt and curry leaves. Fry for 10 to 12 minutes, until the onions are golden and crisp-edged. Meanwhile, cut the vine tomatoes into eighths and the baby tomatoes in half. Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?) Yotam Ottolenghi