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

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Cookbooks are a huge passion of mine, there’s very little that will stop me dropping money on a new cookbook despite my wallet crying out at me. We want you to say two words to all the misinformation around dieting, and they aren't 'I can't' or 'it's wrong', but instead, with a big smile on your face and with complete confidence, 'it's fine'. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Katy Gilhooly. Photograph: Louise Hagger/The Guardian Place the pistachios, chilli and garlic in a food processor and process until the pistachios have broken down. Add the peas, mint, lime juice, 3 tbsp of sesame oil and the salt, and pulse a few times (don’t blend: you don’t want soup). 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.

Cookbook review: East by Meera Sodha - delicious. magazine

First, make the wonton filling. Place the peanuts in a food processor and blitz. Roughly chop the celery, then place in the food processor with the peanuts. Pulse until the pieces resemble coarse mince. Heat the rapeseed oil in a pan and, when hot, add the celery and peanut mixture. Cook for 15 to 20 minutes over a medium heat, stirring frequently to remove as much water as possible, then add the garlic and soy sauce and cook for a further 5 minutes. Take off the heat and leave to one side to cool. The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way. Veganism wasn’t my only constraint. I had much less time on my hands too now that I was a new mum. This meant that elaborate dishes, or those that required too much time to prepare or cook, were left by the wayside. They didn’t make the cut into my column, or into this book.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. Along with amazing meals to make any time of the year, The Witch’s Cookbook features “Witch Tips” that offer additional spells and blessings for your home and hearth. From breakfast to dessert and everything in between, The Witch’s Cookbook is sure to be your cooking companion for every solstice, full moon, and magical day of the year! You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour. 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. 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.

East: 120 Easy and Delicious Asian-inspired Vegetarian and

A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh India

Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own.” The Classic Italian Cookbook was published in 1973 in America, where Hazan taught cookery in her New York apartment. Then, in 1980, it was adapted for a British audience by Anna del Conte, at which point she won herself a whole lot of new fans, plus an Andre Simon Award. It is a very good book indeed: comprehensive, straightforward, with recipes that really work. If you want to know how to make proper risotto, minestrone, or lasagne, this is where to look. But it includes other delicious things, too: pot-roasted squab, stewed rabbit, braised oxtail. As Hazan notes, the Italians like to describe such dishes as "un bocone da cardinale", or a "morsel for a cardinal". We don't know too many cardinals, but we know what she means: this is gloriously tasty food, to be cooked for those you really love. Rachel Cooke 7 THAI FOOD David Thompson