Sasha Gill
Vegan cookbook author Sasha studied Medicine at the University of Oxford. Mixed Indian and Eurasian heritage, she grew up in Singapore, and her earliest memories centre around food.
Biography
Vegan cook Sasha studied Medicine at the University of Oxford. Mixed Indian and Eurasian heritage, she grew up in Singapore, and her earliest memories centre around food. – a major aspect of Asian culture. She was virtually brought up in the kitchen and comes from a family who loves to cook. She has travelled extensively in Asia and her aim is to inspire people to cook the food she loves. Her Instagram has grown fast and she is now one of the leading young voices in vegan cooking.
She was attracted to vegetarianism as a teenager for health reasons and has gradually cut all animal products from her diet for environmental reasons, although she has also found that cutting out dairy reduced her IBS symptoms. She is an accomplished photographer and takes her own photos with professional equipment in her basement student flat.
Sasha says: 'My Instagram was something I used to keep myself accountable, to stay inspired, and to hopefully inspire others. My kitchen at uni was tiny, with a hob that is incredibly wobbly and an oven that only heated up in one corner. My basement bedroom doubled as a photo studio, but it worked for me. I want to show people that vegan cooking isn’t as hard as it may seem, and it doesn’t have to be expensive or boring either. I love to cook what I know best—the food I grew up on. Asian food is so full of flavour from spices and herbs, so it really is the perfect thing to cook when you are plant-based. No obscure ingredients and nothing boring, just lovely, nourishing and inclusive meals for everyone—plant eater and carnivore alike.'
Sasha’s first book brings Asian inspiration to plant-based eating.
Books
Sasha Gill's first book JACKFRUIT AND BLUE GINGER was published by Murdoch books in 2019 (and by Experiment Books in the US as EAST MEETS VEGAN). It includes a range of delicious recipes for authentic veganised dishes from south and east Asian cuisines.
