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

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The truth is, I was excited to enter this brave new world. 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. Although a relatively small number were vegan, a larger number were trying to reduce the meat and dairy in their diet. This seemed an important discussion and I wanted to be a part of it. 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. 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.

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This book does a great job of combining traditional recipes with contemporary approaches, marrying the two together in a wonderful harmony of delicious food.My latest cookbook, East by West ,champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair. 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. First, make the batter for the pancakes: put the rice flour, salt, turmeric and egg into a bowl and mix together. Add the coconut milk and 175ml of water, whisk until you have a smooth batter, then leave to one side.

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Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Katy Gilhooly. Photograph: Louise Hagger/The Guardian

As an outsider, I thought I could be more inventive. I understood meat-eaters and knew the textures, flavours and “richness” they might miss. I had also spent two years writing a vegetarian Indian cookery book; I knew how to make bitter cavolo nero leaves sing and how to tempt a beetroot-hater into eating a plateful. What I thought: I have always been reluctant to make my own pad Thai at home just because I can never turn the tofu into that crispy, chewy goodness that you get in restaurants and I often get the sauce to noodle consistency a little off – but this recipe from East is a game changer. While you’ll find similarities in ingredients or similar dishes between the individual cuisines spanning these countries and continents there are also hundreds of years of history and culture that have shaped each country’s food into something special and unique. Just before serving, grind the remaining tablespoon of sugar, the pistachios and the edible flowers as finely as you can, using a mortar and pestle or an electric spice grinder. Sprinkle over the top and serve.

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Sift together the flour, matcha, baking powder and salt. Separate the whites of the eggs from the yolks into two large bowls and add the caster sugar to the yolks. Using an electric hand-mixer, whisk the egg whites into stiff peaks. Without cleaning the whisk, move on to the next bowl, whisking the yolks and caster sugar together for a couple of minutes until they double in volume, then stir the matcha flour mixture into the egg-yolk bowl. Persiana is a must-buy for people who love Middle Eastern food, want a range of different country’s cuisines to choose from, and are looking to authentically recreate those flavours in their own homes.And I converted to tofu. Until a couple of years ago, I was a tofu-denier. The dish that changed my mind was chilli tofu, shared with my father at his favourite bolthole, a canteen called Tangoe in Leicester. The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. This is living, I remember thinking – until we got to the last piece. Surely it’s the daughter who should have it, I said, but he decided it was the father’s right. We are still on speaking terms. This book does a great job of helping you to learn about different spices that are used in middle eastern cooking, whether in a blend or on their own. Laying the groundwork for you to embark on your own culinary journey. Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day by Eden Grinshpan When you are ready to serve, cut the roll into 9 or 10 even slices. This will keep in the fridge for two days, but is best eaten that day. Wonton wrappers can be found in Chinese or large supermarkets; the sauce is mainly made out of store-cupboard ingredients. 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.