East Meets Vegan bookcover

East Meets Vegan

The Best of Asian Home Cooking, Plant-Based and Delicious

Sasha Gill 

(Author)
4.9/5.0
21,000+ Reviews
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Description

When Sasha Gill went vegan, she wasn't about to leave her family's home-cooked favorites behind. Pad thai without fish sauce? Curry without ghee? In East Meets Vegan, Sasha proves that Asian cooking can be plant-based--as well as easy, affordable, and delicious! Here are:
  • Veganized favorites: Spring rolls, red bean pancakes, shiitake ramen, mango lassis
  • Can't-believe-it's-vegan twists: Tandoori cauliflower "wings," pineapple fried rice, jackfruit biryani, "butter chicken," a sushi feast to feed a crowd
  • Mix-and-match pairings: Combine leftovers for your own take on Asian fusion.
Bursting with more than 100 sumptuous photographs, this is your passport to a culinary adventure--from the comfort of your kitchen.

Product Details

PublisherExperiment
Publish DateMarch 05, 2019
Pages224
LanguageEnglish
TypeBook iconPaperback / softback
EAN/UPC9781615195633
Dimensions9.6 X 7.5 X 0.9 inches | 1.4 pounds

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.

Reviews

An Amazon Best Book of March--Cookbooks, Food & Wine

"[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

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