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

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Just before serving, grind the remaining tablespoon of sugar, the pistachios and the edible flowers as finely as you can, using a mortar and pestle or an electric spice grinder. Sprinkle over the top and serve. There are also dishes common to fancier restaurants, which are common and popular spots all over the city. The book beautifully captures the zest for life that is present in Tel Aviv and helps you to add a dash or two to your own days. Parwana: Recipes and stories from an Afghan kitchen by Durkhanai Ayubi The truth is, I was excited to enter this brave new world. Huge numbers of people, growing by the day even then, were choosing to eat a more plant-based diet, whether for political, environmental or financial reasons. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. This seemed an important discussion and I wanted to be a part of it. 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! Read More: Amazing Asian Cookbooks for Inspiring Home Cooking The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook by Ibn Mubarak Shah

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Read More: 11 Greek Cookbooks for Mouthwatering Greek & Cypriot Dishes Casablanca: My Moroccan Food by Nargisse Benkabbou This is a great cookbook for Egyptian food specifically, allowing you to learn about rich Egyptian culture while also eating some of the best food you’ve ever tasted.My latest cookbook, East by West ,champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair. To serve, place a small handful of the salad in the middle of the pancake and roll up. Serve with the extra sauce on the side. Whether you’re looking for your new brunch staple of full al medames or you’d love to have a go at making your own stuffed vine leaves, it’s all right here. Ghayour has also recently released a new book, Simply, in which she details some of her favourite recipes that combine both the spectacular flavour profile of Middle Eastern food and the simplicity of a great weeknight dinner.

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The tomatoes create a wonderful sauce with the coconut milk; they also float up to decorate the dish. Drain the rice, add it to the pan and stir to combine. Add the coconut milk, 200ml of water and the salt. Stir again and bring the mixture to the boil, then put the lid on, turn the heat down to a whisper and cook for a further 15 minutes. Don’t be tempted to lift the lid, as the steam is key to cooking the rice. After 15 minutes, take off the heat and keep the lid on for a further 10 minutes to let the rice rest before eating. Serve with a fresh green salad. I began by looking beyond India to east and south-east Asia, finding new ways to shift vegetables from the side to the centre of the table. I had already travelled to Sri Lanka and eaten sublime beetroot and cashew curries. In Thailand, I had memorised every twist in the creation of som tam salad and counted down the minutes until my next pad thai. I had been soothed by my first congee in Hong Kong and had my taste buds electrified in London’s Chinatown by a bowl of dan dan noodles. I was hungry for more.I sailed across the Palk Strait to Sri Lanka, where lunch means a selection of curries each made from one main ingredient – beetroot, aubergine, pumpkin, cashew – served alongside a coconut dal (parippu). I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else.

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While you’ll find similarities in ingredients or similar dishes between the individual cuisines spanning these countries and continents there are also hundreds of years of history and culture that have shaped each country’s food into something special and unique. But oh my! did they ever taste delicious. The tomato tart not only looked a jewelled tile but it tasted extraordinary – underneath a layer of tomatoes and a layer of onions lurked an incredibly subtle and delicious pistachio paste, which when cooked together with the other ingredients was just a fantastic mouthful. A sugar high of the finest quality, laced with spices like cardamom and cinnamon, citrus flavours, and nuts. From classics like halva and kanafah to fresh and contemporary offerings like honey sorbet and cardamon cake. 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. What I thought: I've long been a fan of Meera Sodha's vegan Guardian column (and regularly cook from it) so I was very excited to get a copy of East. The pro: everything looks amazingly delicious and lots of lots of the recipes I earmarked to try out soon looked like they'd be very simple – no overly long ingredients lists or complicated techniques here. The con: it's quite hard to decide what to actually cook first because everything looks so incredible.Next, place the cabbage, carrots, spring onions and herbs into another bowl and mix with your hands. Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. Pour two-thirds of this sauce over the veg and mix again using your hands. Pour the remaining third into a little serving bowl.

East: 120 Easy and Delicious Asian-inspired Vegetarian and

What I thought: I went a bit pastry mad cooking from East, mostly because I actually had the puff pastry in the fridge anyway – but these two recipes for Tomato, Pistachio and Saffron Tart and Bombay Rolls are just brilliant – enormous fun to make as no anxiety inducing making pastry from scratch required. Making both recipes was like a very enjoyable session at pottery class rather than cooking – it was all about making them look wonderful. I am not sure I achieved that. Third, I had just had a baby, who was only a few weeks old. Not only had life been thrown into chaos by Arya’s arrival, but I had planned to take a year off. It was an amazing opportunity that had come at the worst possible time. I stalled for a day. I said yes. Sift together the flour, matcha, baking powder and salt. Separate the whites of the eggs from the yolks into two large bowls and add the caster sugar to the yolks. Using an electric hand-mixer, whisk the egg whites into stiff peaks. Without cleaning the whisk, move on to the next bowl, whisking the yolks and caster sugar together for a couple of minutes until they double in volume, then stir the matcha flour mixture into the egg-yolk bowl. We love a good historical cookbook, and this one certainly doesn’t disappoint. The book contains over six hundred recipes, all of them informative and delicious.Take the cake out of the oven and leave to rest for exactly one minute, then place a sheet of baking paper over the top, followed by a large chopping board. Using oven gloves, turn the cake over and gently remove the tray. Carefully peel off the now top piece of baking paper and replace with a new sheet just slightly larger than the cake. This book does a great job of combining traditional recipes with contemporary approaches, marrying the two together in a wonderful harmony of delicious food. Persiana is a must-buy for people who love Middle Eastern food, want a range of different country’s cuisines to choose from, and are looking to authentically recreate those flavours in their own homes. What I thought: I have always been reluctant to make my own pad Thai at home just because I can never turn the tofu into that crispy, chewy goodness that you get in restaurants and I often get the sauce to noodle consistency a little off – but this recipe from East is a game changer. Ayurveda (or the Science of Life) was the inspiration behind my Mayfair pop-up café, East by West, which was the first Ayurvedic eatery in Central London.The 5,000-year-old holistic healing system was tipped in the Sunday Times list of what's hot for 2017.