Jackfruit and Blue Ginger: Asian favourites, made vegan

"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 all the flavours of Asia."--Provided by publisher.