East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha

This is my favorite cookbook of 2020! I'm too busy cooking all the recipes to have written a full review yet. But I wanted to get it up in the shop, so the generic book review will have to do. :) THE SUNDAY TIMES BESTSELLER AND BOOK OF THE YEAR "Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you)." -YOTAM OTTOLENGHI Modern, vibrant, easy-to-make food. East by Meera Sodha 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 120 brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. Here are a few recipes you'll learn: Roasted Paneer Aloo Gobi Caramelized Onion and Chili Ramen The Sodha Family Masala Omelette Salted Miso Brownies 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 flavors. To cook all of the recipes in this book, you will need: birds eye chiles (fresh if you can get them) cardamom (ground) chili flakes cinnamon stick cinnamon (ground) chaat masala chinese 5 spice clove (ground) cloves (whole) coriander (ground) coriander (seed) cumin (seed) cumin (ground) curry fennel (seed) garam masala ginger (ground) kashmiri chile mustard (black seed) nigella seeds nutmeg (whole) pepper (black) sesame seeds (black and tan) saffron smoked paprika szechuan peppercorns turmeric vanilla extract And you'll also want gochugaru if you need to make homemade gochujang sauce.  "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 godsen."' -BEE WILSON, SUNDAY TIMES