Jackfruit and Blue Ginger

A modern way to dine: Jackfruit and Blue Ginger is more than a vegan recipe book, it is a true collection of Asian favourites with a vegan twist. Perfect for fans of books such as Plenty, Bosh!, and Eat Vegan.

Vibrant Asian flavours: When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish.

Sasha takes inspiration from the flavours of Asia. Enjoy her recipes for:

Jackfruit biryani
Cauliflower samosas
Fluffy peanut pancakes
Creamy spinach curry with crispy tofu
Shiitake ramen
Vegan 'butter chicken'
Sweet potato and onion pakoras
Tofu pad thai
* and, Peking jackfruit pancakes

"Beautifully presented with mouthwatering images, this book gives a fresh new twist on plant-based eating. With a nice mix of simple and more adventurous recipes, this is a perfect addition to every food lover's bookshelf. I'm looking forward to trying the Jackfruit biryani." Rachel, Veganuary


'Whether you want to be inspired by vibrant ingredients and colourful cuisines or just find new ways to feed yourself quickly and simply without harming animals, Sasha's cookbook fits the bill.' Elisa Allen, Director of PETA


Sasha's lovely photography coupled with her flavour-packed, easy recipes makes for a cookbook that's approachable but not boring. I can't wait to cook from it!' Izy Hossack, author of The Savvy Cook

Blogger and social media foodie Sasha Gill writes from a firmly held conviction that we can all benefit from a little bit of vegan in our lifestyle. Of Indian and Eurasian heritage, Sasha grew up in Singapore and is currently studying medicine at Oxford University. She was attracted to vegetarianism as a teenager for health reasons and has made a gradual transition into veganism. She is not a vegan evangelist, but does believe that everyone, at some time, can benefit from an aspect of vegan in their life, for their own health and that of the planet.
@thesashadiaries

A modern way to dine: Jackfruit and Blue Ginger is more than a vegan recipe book, it is a true collection of Asian favourites with a vegan twist. Perfect for fans of books such as Plenty, Bosh! , and Eat Vegan . Vibrant Asian flavours: When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish. Sasha takes inspiration from the flavours of Asia. Enjoy her recipes for: Jackfruit biryani Cauliflower samosas Fluffy peanut pancakes Creamy spinach curry with crispy tofu Shiitake ramen Vegan 'butter chicken' Sweet potato and onion pakoras Tofu pad thai * and, Peking jackfruit pancakes

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