EAST 120 vegan and vegetarian recipes from Bangalore to Beijing (ANGLAIS)

L'auteur Meera Sodha livre dans cet ouvrage ses recettes vegan et végétariennes de Bangalore à Pékin. Le livre est classé en 12 chapitres : d'abord les Snacks & small things avec des mushroom bao ou sweet potato momos, Salads, chargrilled summer vegetables with a dhana-jeera dressing ou avocado kachumbar, Noodles, peanut butter and purple sprouting broccoli pad thai ou caramelized onion and chili ramen, Curries, sri lankan beetroot curry with green bean mallum ou pumpkin malai kari, Rice, spring pilau with asparagus, fennel and pea ou herbed wild rice with coconut and lime, Tofu, silken tofu with pine nuts and pickled chillies ou celeriac, tofu and Kale Gado Gado, Flour & eggs, kimchi pancakes with spinach salad ou sun house chilli eggs, Pulses, black dal ou chickpea flour chips with chili sauce, Sides, sichuan aubergines ou tandoori broccoli, Condiments,kecap manis ou carrot achar, Sweet, sunken ginger plum and spelecake ou milli's matcha roll cake with raspberries and cream.