Asian Green: Everyday plant-based recipes inspired by the East – THE SUNDAY TIMES BESTSELLER (Ching He Huang)

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Some recipes seemed a bit basic, one was a block of tofu in a bowl with some mirin and soy sauce spooned on top or dishes like a stir-fry which most people will cook anyway. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. The best part of this easy Chinese greens recipe is, you can use this method for many types of vegetables.

Eaten piping hot and straight from the pan we loved the savoury Mauritian crêpes served with satini cotomili, a zesty cilantro chutney, which were so addictive and easy to make that we ate three batches in the space of a week, while a warming bowl of plantain and egg-plant stew was doable for a Sunday afternoon and completely delicious. To learn more about how to prep and cook water spinach, check out Stir-Fried Water Spinach – Two Ways.Also, unlike Western celery, the Chinese variety is not so bitter and the leaves are sometimes eaten as well. We loved the sweet, sticky and chewy Ghapama loaf cake (safe to say it didn’t last long in our house) while the salty tang of the salatet malfouf (cabbage coleslaw) had an addictive kick that kept us coming back and took just minutes to make.

The ranch dressing tossed into a salad with baked buffalo cauliflower was every bit as good as it sounds, while a batch of lentil walnut bolognese was happily devoured for three days in a row without becoming boring, the walnuts providing bite our vegan spag bol had always been missing. The latter is absolutely spectacular, and although takes a long time, doesn’t actually require that much work. Put the washed Romaine and baby greens into a medium sized bowl and toss with enough dressing to coat all the greens (about 2-3 tablespoons dressing. Place the garlic, ginger, shallots and red chillies in a small food processor and blitz to form a paste.Its namesake is a Greek word meaning foods that can be eaten throughout fasting periods within the Orthodox faith, when both meat and dairy are given up for mainly plant-based foods. Sesame Seeds – I love to finish dish dish with some toasted sesame seeds but that little bit of crunch. These are similar in appearance to garlic chives, but slightly thicker, sturdier, and lighter green in color.