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

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When Made in India was published in the UK, it became an instant top-ten bestseller and was named one of the year's best books by many newspapers and periodicals.

Salted miso brownies: I am obsessed with all things miso so when I read that, I knew that was the first dessert I would try. And even if a recipe didn’t immediately strike me as appealing, her description of it always had me excited for it by the end. I like to use soba noodles made from buckwheat and wheat, as they are easier to handle, but you could use 100% buckwheat soba if you prefer. Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. 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.To dinner- it was so delicious I took a photo of the recipe and cooked it myself the next day - it was super easy, but full of flavour. 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 . To my untrained palate, the recipes in East by Meera Sodha have an authentic taste and feel and her approach makes it easy to produce dishes that you may otherwise have veered away from. The rest of my family were sceptical (my dad and brother think a meal "isn't filling" if there isn't meat in it - insert eye roll emoji), but East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing won everyone over.

To make the pancakes, heat a teaspoon of oil in a large, non-stick frying pan over a medium flame and swirl it around the pan to coat. Or maybe her ‘New Vegan’ column in the Guardian has had you thinking ‘Hey, this is plant-based food I can get on board with’. When the pan is very hot, pour in a ladleful of batter, swirling the pan quickly and carefully so that the batter reaches the edge.With straightforward instructions and easily available ingredients, this is the perfect cookbook for everyone, whether you’re an avid recipe follower, or a more adventurous cook! White miso ramen with tofu and asparagus: I was surprised that I didn’t like this as much as I expected. If you love Asian-style food, then East is a wonderful resource if you want to start cooking more of it at home – without the meat. Made all the more special as this was a gift from our daughter who left all of her notes on each dish as she cooked her way through the book!

I appreciate Meera Sodha’s ability to pleasantly surprise by bringing simple ingredients together in new ways. Add the coconut milk and 175ml of water, whisk until you have a smooth batter, then leave to one side. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings.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. Really interesting collection, it's such a pleasure to look through and a constant joy to choose which one to try next. I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else.