The cover of "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Meera Sodha, published by Gneiss Spice, features vibrant illustrations of branches, leaves, and vegetables. It highlights text such as "The Sunday Times Bestseller," celebrating exquisite Asian cuisine through its collection of vegan and vegetarian dishes.
A vibrant vegetarian cookbook titled "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Meera Sodha rests on a wooden kitchen counter. Nearby are copper pots, fresh carrots, a mortar and pestle, and wall-mounted spice containers from Gneiss Spice—all contributing to the cozy allure of Asian cuisine in this inviting kitchen space.
Hands holding an open copy of "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing," featuring a colorful pilau recipe with Asian cuisine influences. Ingredients such as carrots, sliced radishes, spices, and bay leaves are spread on a wooden board. Nearby on a white surface is a jar of Gneiss Spice turmeric alongside whole spices.
A cookbook page from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice features an Asian cuisine recipe for Peanut Butter and Purple Sprouting Broccoli Pad Thai. On the left, you'll find ingredients and steps for crafting this vibrant vegetarian dish, while the right side displays a colorful creation garnished with lime, herbs, and vegetables.
A dish of aubergine katsu curry with rice, pickled radishes, and black sesame garnished curry sauce is pictured beside detailed recipe instructions on a textured white surface. This vegetarian delight is from Gneiss Spice's book "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing.
A cookbook page from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice, featuring a vegan recipe for aubergine larb with sticky rice and a shallot and peanut salad that captures the essence of Asian cuisine. On the left, there's a bowl of rice and aubergines adorned with salad; on the right, detailed recipe instructions are provided.
An open cookbook spread from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice features a recipe for "Kimchi Pancakes with a Spinach Salad," highlighting the vibrant flavors of Asian cuisine. The right page shows three savory pancakes garnished with fresh greens on a white plate, accompanied by a small bowl of sauce.
A page from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice features a recipe for Black Dal, merging Asian cuisine with rustic elegance. An image of the dish in a white bowl is placed next to steaming flatbread, while detailed ingredients and cooking instructions round out the sophisticated presentation.
Left: Four salted miso brownies from the East collection, beautifully arranged on a white plate against a rustic background, highlighting the rich flavors of Asian cuisine. Right: A tray from Gneiss Spice, featuring sliced salted miso brownies with one piece missing from the center, perfectly nestled in a parchment-lined baking dish.
The cover of "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Meera Sodha, published by Gneiss Spice, features vibrant illustrations of branches, leaves, and vegetables. It highlights text such as "The Sunday Times Bestseller," celebrating exquisite Asian cuisine through its collection of vegan and vegetarian dishes.
A vibrant vegetarian cookbook titled "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Meera Sodha rests on a wooden kitchen counter. Nearby are copper pots, fresh carrots, a mortar and pestle, and wall-mounted spice containers from Gneiss Spice—all contributing to the cozy allure of Asian cuisine in this inviting kitchen space.
Hands holding an open copy of "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing," featuring a colorful pilau recipe with Asian cuisine influences. Ingredients such as carrots, sliced radishes, spices, and bay leaves are spread on a wooden board. Nearby on a white surface is a jar of Gneiss Spice turmeric alongside whole spices.
A cookbook page from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice features an Asian cuisine recipe for Peanut Butter and Purple Sprouting Broccoli Pad Thai. On the left, you'll find ingredients and steps for crafting this vibrant vegetarian dish, while the right side displays a colorful creation garnished with lime, herbs, and vegetables.
A dish of aubergine katsu curry with rice, pickled radishes, and black sesame garnished curry sauce is pictured beside detailed recipe instructions on a textured white surface. This vegetarian delight is from Gneiss Spice's book "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing.
A cookbook page from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice, featuring a vegan recipe for aubergine larb with sticky rice and a shallot and peanut salad that captures the essence of Asian cuisine. On the left, there's a bowl of rice and aubergines adorned with salad; on the right, detailed recipe instructions are provided.
An open cookbook spread from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice features a recipe for "Kimchi Pancakes with a Spinach Salad," highlighting the vibrant flavors of Asian cuisine. The right page shows three savory pancakes garnished with fresh greens on a white plate, accompanied by a small bowl of sauce.
A page from "East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing" by Gneiss Spice features a recipe for Black Dal, merging Asian cuisine with rustic elegance. An image of the dish in a white bowl is placed next to steaming flatbread, while detailed ingredients and cooking instructions round out the sophisticated presentation.
Left: Four salted miso brownies from the East collection, beautifully arranged on a white plate against a rustic background, highlighting the rich flavors of Asian cuisine. Right: A tray from Gneiss Spice, featuring sliced salted miso brownies with one piece missing from the center, perfectly nestled in a parchment-lined baking dish.

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing


$ 35.00
Minus Plus

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