- Paperback: 224 pages
- Publisher: The Experiment (March 5, 2019)
- Language: English
- ISBN-10: 1615195637
- ISBN-13: 978-1615195633
- Product Dimensions: 7.5 x 0.9 x 9.6 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 11 customer reviews
- Amazon Best Sellers Rank: #29,702 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious Paperback – March 5, 2019
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
From the Publisher
Sweet Corn Fritters with Thai Sweet Chili Sauce
1.Preheat oven to 400°F. Line a baking sheet with a silicone mat or parchment paper, then spray with vegetable oil.
2.Blend half of the sweet corn kernels with the Flax egg, soy sauce, curry paste, soy milk, flour and baking powder. Process until smooth, then pour into a bowl and fold in basil leaves, scallion, pepper, and the remaining sweet corn.
3.Drop dollops of batter onto the prepared baking sheet. Flatten them out like cookies. Spray oil on top of fritters and bake for 10 mins. Remove from oven, flip the fritters over, spray with oil and bake for another 10 mins.
4.The fritters should be golden brown and fragrant. Scatter with cilantro leaves and serve hot with lime wedges and a small bowl of Thai sweet chili sauce.
Thai Sweet Chili Sauce
In a saucepan over medium heat, whisk all the ingredients together with ¼ cup water. Continue to whisk until the sauce boils and thickens, about 10 mins. Decant into a clean glass jar and store in the fridge for up to 3 weeks
Ingredients for sauce
½ cup rice syrup; ½ cup agave syrup; 2½ tablespoons rice vinegar; 1½ teaspoons salt; 2½ tablespoons cornstarch; 1 heaped teaspoon red pepper flakes; ½ teaspoon garlic powder
Ingredients for Corn Fritters
- vegetable oil spray
- 2 cups cooked sweet
- 1 Flax egg
- 1 teaspoon light soy sauce
- 2½ tablespoons red curry
- ¼ cup soy milk
- ¾ cup rice flour; ¼ teaspoon baking powder; ½ cup lightly packed basil leaves
- 2 scallions, chopped; pinch of black pepper; cilantro leaves and lime wedges, to serve
Prepare for delicious, meat-free Asian cuisine...
Mushroom and Chive Dumplings
Pineapple Fried Rice
Miso Caramel Eggplant
“[Gill’s] embrace of this lifestyle is wholehearted—and she demonstrates her love of Indian, Thai, Malaysian, Chinese, and Japanese cuisines through an enthusiastic narrative and details that cover even the most basic of questions. . . . The vegan substitutes are amazingly creative and true to the original. . . . An innovative appendix guides home chefs to mix and match leftovers like bean paste or bao dough. A prescription for great taste.”—Booklist starred review
“A wonderful cookbook for all those seeking the bright flavors of Asian cuisine without the animal products.”—Sahara Rose Ketabi, author of Eat Feel Fresh
“I’m deeply impressed by the depth of Sasha’s recipes . . . She brings authentic flavor and culinary soul from across Asia into our kitchens.”—Maggie Zhu, founder of Omnivore’s Cookbook
About the Author
Sasha Gill is a vegan food blogger and medical student at Oxford University. Of Indian and Eurasian heritage, she grew up in Singapore and champions a vegan lifestyle for everyone.
Try the Kindle edition and experience these great reading features:
There was a problem filtering reviews right now. Please try again later.
The cookbook falls into six different sections: Basic Recipes and Techniques, India, Thailand, Singapore & Malaysia, China and Japan. In its pages are both familiar favorites (Dal Makhani, Cucumber and Mint Raita, Tofu Pad Thai, Thai Green Curry, Satay, Sambal, Scallion Pancakes, Mapo Tofu, Baked Tempura and Shiitake “Tonkotsu” Ramen) and new-to-me dishes (Cauliflower Samosas, Fennel and Parsnip Tarka Dal, Thai-Style Ocean Cakes, Sweetcorn Fritters, Malaysian Rojak Salad, Tempeh Rendang, Gua Bao with Sweet Potato “Belly,” and Hong Kong “Egg” Tarts).
There are color photographs of most of the recipes, and directions are straightforward. Occasionally, some unusual ingredients are called for, but that is only to be expected of a cookbook that is both vegan and one of Asian recipes. On the whole, it seems very accessible for the kind of cookbook it is, and I very much look forward to cooking from it.
In fact, I like the look of it so much that despite having received an advanced reading copy from the publisher, I ordered it from Amazon in the hopes that the book will sell well enough that there will be more cookbooks from Sasha Gill.
The good thing is that if books like East Meets Vegan by Sasha Gill continued to be written and published, the transition to a vegan diet will be much easier.
East Meets Vegan takes many loved Asian recipes and makes them vegan. I think it’s the fact that so many people think of the foods that they love and will be missing that makes it hard for them to stick to a vegetarian or vegan diet. Gill takes that problem away.
She substitutes tofu, jackfruit (which I’m still on the fence about because I’ve had one good and one bad dish using it), TVP, mushrooms, and cauliflower in place of meats. Also, she offers replacements for common sauces like oyster sauce.
If you’ve ever cooked Indian or really any Asian dish, you know that the list of ingredients can run quite long. That’s one element that’s still the same, but necessary. Most the ingredients are easy to come by and sometimes go by different names so you might want to look unfamiliar ones up before hitting your store or shopping online. For instance, I was unfamiliar with Makrut lime leaves, but when I Googled saw that they were the Kaffir lime leaves that I have cooked with in the past.
The layout of the book is by country and includes India, Thailand, Singapore & Malaysia, China, and Japan. For those of you who think you’ll miss sushi, she offers some interesting recipes for handrolls and sushi.
The photography is bright and artistic and shows the recipes to their advantage.
I am very excited by East Meets Vegan and can’t wait to try out some of the recipes. Butter bean tikka curry, anyone?
I received an ARC in exchange for an honest review.