Jackfruit and Blue Ginger: Asian favourites, made vegan

Jackfruit and Blue Ginger is a vegan recipe book that offers a modern take on Asian favorites, featuring vibrant flavors and easy-to-make dishes that don't require expensive ingredients.

Format: Hardback
Length: 224 pages
Publication date: 10 January 2019
Publisher: Murdoch Books

A modern culinary delight, Jackfruit and Blue Ginger is a vegan recipe book that transcends the realm of mere recipes. It is a vibrant collection of Asian favourites, infused with a delightful vegan twist. This culinary masterpiece is a must-have for fans of popular vegan cookbooks like Plenty, Bosh!, and Eat Vegan.

When Sasha Gill embarked on her vegan journey, she yearned for the captivating flavours of her beloved Asian dishes. Determined not to let go of these culinary treasures, she set out on a mission to veganise them. Currently pursuing medicine in the UK, far from her childhood home in Singapore, Sasha intimately understands the challenges of limited time and resources. Consequently, most of her recipes are designed to be quick and affordable, ensuring that even busy individuals and budget-conscious cooks can relish the delectable creations.

Through relentless experimentation, Sasha has skillfully crafted dishes that rival the taste and satisfaction of her street-stall favourites and family dinners. Instead of relying on meat and fish, she has substituted plant-based ingredients to create a symphony of flavours that will tantalise your taste buds. Drawing inspiration from the rich tapestry of Asian cuisine, Sasha offers a delectable array of recipes, including:

Jackfruit Biryani: A fragrant and flavourful rice dish infused with the aromatic essence of jackfruit, layered with saffron-infused basmati rice and a medley of vegetables.

Cauliflower Samosas: Crispy pastry shells filled with spiced cauliflower, potatoes, and peas, served with a tangy tamarind chutney.

Fluffy Peanut Pancakes: Light and fluffy pancakes made with peanut flour, coconut milk, and a touch of sweetness, perfect for a satisfying breakfast or snack.

Creamy Spinach Curry with Crispy Tofu: A rich and creamy curry featuring spinach, tofu, and a blend of aromatic spices, served with crispy fried tofu cubes.

Shiitake Ramen: A hearty vegan ramen dish made with shiitake mushrooms, noodles, and a creamy vegan broth, topped with sliced green onions and sesame seeds.

Vegan Butter Chicken: A tantalising rendition of the classic Indian dish, featuring succulent pieces of jackfruit marinated in a blend of spices, cooked in a creamy tomato-based sauce, and served with basmati rice.

Sweet Potato and Onion Pakoras: Crispy golden pakoras made with sweet potato, onion, and a blend of spices, served with a spicy tamarind chutney.

Tofu Pad Thai: A delicious and authentic Thai dish featuring stir-fried tofu, rice noodles, vegetables, and a tangy tamarind-based sauce.

Peking Jackfruit Pancakes: Soft and fluffy pancakes made with jackfruit, mashed bananas, and a blend of spices, served with a drizzle of maple syrup and a sprinkle of chopped nuts.

With Jackfruit and Blue Ginger, Sasha Gill has created a culinary masterpiece that celebrates the vibrant flavours of Asia while embracing a compassionate and sustainable lifestyle. Whether you are a seasoned vegan or a curious culinary explorer, this book is a testament to the endless possibilities of plant-based cuisine. So, gather your ingredients, fire up your stove, and prepare to embark on a flavourful journey through the captivating world of Asian vegan cuisine.

Weight: 862g
Dimension: 240 x 190 x 24 (mm)
ISBN-13: 9781760634322