5
Customers say
Customers find the recipes simple and easy to follow, with clear directions. They find the dishes tasty and enjoyable. The book includes beautiful photos for each dish. It offers a wide variety of vegan options for Asian cuisine.
AI-generated from the text of customer reviews
Make Incredible Vegan Versions of Your Favorite Asian Meals
If you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca’s recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such as:
Pad Thai
Char Siu Tofu
Vietnamese Mushroom Pho
Singaporean Chili Tofu
Chinese Lettuce Wraps
Yang Chow Fried Rice
Japanese Yakisoba
Spicy Dan Dan Noodles
Satay Tofu Sticks with Peanut Sauce
Korean Bulgogi Mushrooms
Along with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes.
This cookbook has 60 recipes and 60 full-page photographs.
BONUS GIFT! Jeeca has created a free digital Asian Pantry & Essentials Guide to go with the cookbook. Download it from her website at: https://thefoodietakesflight.com/cookbooks/free-bonus-ebook/
Publisher : Page Street Publishing (August 31, 2021)
Language : English
Paperback : 168 pages
ISBN-10 : 1645672808
ISBN-13 : 978-1645672807
Item Weight : 2.31 pounds
Dimensions : 7.75 x 0.35 x 8.95 inches
Darren Segrest –
It has plenty of pictures!!!
I like lots of pictures. They’re very inspiring and make me want to cook. The recipes are easy to follow. The ingredients are easy to get and the food is tasty and it is also very healthy. I love this cookbook.♥️
Patricia L. –
Vegan Levels Up !
I am a transplant to the American South from the Polynesian Islands. When I became vegan five years ago the most difficult thing for me was the fact that most vegan recipes are geared towards replicating American foods. I missed the flavors and sheer diversity of home. I love a good burger as much as anyone, but vegan steaks, burgers, chicken, roasts, and cheese are well covered both by commercial products and numerous cookbooks. I longed for the flavors of home; the Bao we would pick up from the local market, the remarkably authentic dishes from the Chinese and Korean restaurants on island. We had a lot of cheap American Fast food, but for REAL food, our South Pacific islands, as does Hawaii, blend tastes from our shared roots with the multitude of islands around the world; Vietnam, Thailand, Taiwan, Singapore, the Philippines. Every home had a big bottle of soy, and a 5 pound bag of rice, along with the small chilis that grew everywhere and with which a bit of sugar and lime be turned into dinner at a moment’s notice.Although you can substitute meats or faux meats in the recipes found in this book, tofu is the main protein.This is what I love most, recipes that do not center on replicating meat, but focus on the overall flavor and texture of the dishes. All of these recipes are inexpensive, only a couple have some ingredient that may be hard to find in certain areas. Every recipe is versatile enough that you can substitute or leave out as needed. Healthy, simple, inexpensive, delicious…did I mention easy ? I recommend this book for busy moms, college students on a budget, and anyone who loves the flavors of Asia and Southeast Asia. Rice or noodles, mushrooms or tofu, and a few staples and veggies, dinner is served.
Amazon Customer –
Love this recipe book
I LOVE this cookbook! I will admit I am one who hates to follow recipes. I have always “winged it” when it comes to preparing dishes.Six months of becoming a vegan, I realized I would have to learn how to be creative in shopping, preparing and cooking my meals. I also need a wide range of recipes to keep me interested and to develop a habit of prep work. I’m also a picture person and I have to see an end photo, a thorough explanation and a step by step guide in preparation. This book does it all. Plus I love Asian food and the variety is endless.I’ve made recipes from this book from which my friends asked what restaurant did I order takeout. It was hard for them to believe I prepared it myself. They knew I hated following recipes and prep-work.There are so many beautiful photos for each dish, as well as, shopping list for ingredients and step by step instructions for preparation.I’ve purchased a few other cookbooks which have only collected dust, but not this one. I just need to visit the Asian supermarkets so I can stock up on groceries instead of the regular supermarket which limits me.I DEFINITELY recommend this book especially if you’re one who normally detests prep work and following recipes. It will open your eyes to a big variety of vegan choices and especially if you love Asian food.
A reader, a crafter, a gardener and cook –
full color photo of each recipe, not many vegetables
First off, I’ve actually tried the recipes. My personal pet peeve is people who review cookbooks before they’ve tried any of the recipes. Beware reviewers who say the book “looks” or “seems” good.Every recipe I tried came out fine, directions are clear and easy to follow. What I really LOVE is that each recipe has a full page color photo of the dish.I did not have any issues with hard to find ingredients. I do cook a lot of Asian so most of the jarred sauce stuff I already had on hand. Korean gochujang and shitakes are about as weird as these recipes get, imho.The reason I only give it 4 stars is that there are very few recipes that have any green vegetables in them…there’s a lot of tofu recipes and lots of “brown” vegetable dishes (like mushroom dishes) but if you want green you’re going to be disappointed. What I also found missing was fresh and light recipes, like a Vietnamese rice noodle dish or such.I tried the Braised Tofu and Mushrooms and it knocked my socks off! I tried this recipe, not because it sounded great, but because I had all the ingredients on hand, so expectations were not that high. But I found it incredible that such basic and simple ingredients could create such a wonderful dish.I also tried the Filipino Pumpkin Fritters simply because they were so different and I’ve never had anything like that before. I found them ok, not anything I’d try again but edible. So far I’ve tried five recipes and all have been good and 4 of them I’d make again.
Steven Saporito –
Amazing recipes!!!
Oh my gosh, where do I start! Every recipe we’ve made from this cookbook has been amazing. The picture above is the kimchi pancake. I’ve never had scallion, pancakes or kimchi pancakes and this is a really cool fun new thing to eat and make. My husband and I recently transition back to vegan after years of not being vegan, but always knowing that we wanted to go back to that lifestyle because it just feels right to us. I decided to order this cookbook so we could have an arsenal of new exciting recipes to make vegan food a lot more approachable for our children. Needless to say this cookbook doesn’t disappoint tonight I’m making the Thai green curry. I’ve made the braised tofu and mushroom and ginger scallion sauce. That is so delicious and comforting and homey. But my kids most favorite dish is the sweet and spicy crispy Korean tofu my kids do not like tofu now they do! They actually asked for this dish!!! i’ve also made the spicy Dan Dan noodles. They’re amazing. The chili garlic oil is out of this world it’s not like anything you got at the store it’s awesome. I’ve made the Chinese green beans with minced pork that one was good but I have a better recipe that my family likes better but that’s OK oh and the mushroom bugogi amazing!!
E. Rego –
This has become one of my favourite and most used cookbooks. Everything has been delicious.
Louise –
Love this book and the range of recipes. Definite new faves on the regular meal plan.
Nova –
The Foodie Takes Flight is hands down the best vegan asian cookbook/site I’ve come across (there’s been many), big thanks to the author Jeeca!
Mayuri –
love the vast array of dishes covered most of the famous dishes of south asia can be replicated . If you are new to south asian cooking very good start especially because not all kinds of meat might be available so even if you are not vegan itis a very good starting point
CM –
This book is an absolute gem! I’ve only had it for a few weeks and it’s already become my favourite. Jeeca’s recipes are easy and have the most incredible flavour. There are vegan food bloggers out there who are louder / more visible, but don’t even come close in my view. My only regret is not having discovered her blog and this book sooner. Just a cautionary note to adjust cooking times to your taste. I often cook veg for a little while longer than Jeeca indicates (e.g. onions). I think a lot also depends on your stove and the cookware you use.