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The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook
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About The Vegan Chinese Kitchen: Recipes And Modern
Product Description 100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok.When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux.This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients. About the Author Hannah Che is a cook, writer, and photographer based in Portland, Oregon. Born and raised in Detroit, Michigan, she lived in China for several years with her family, and most recently, spent a year traveling throughout China and Taiwan training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog The Plant-Based Wok. Excerpt. © Reprinted by permission. All rights reserved. Introduction“Ai-yA, I didn’t think my daughter would become one of those hippie types,” I overheard my mother say to a friend over the phone. I had decided to go vegan my junior year of college, and determined to learn to cook for myself, I looked up meal plans and recipes on Pinterest, followed popular bloggers, bought cookbooks, and stocked my pantry with lentils and chickpea pasta. I packed overnight oats to school and invited friends over to my tiny Houston apartment to make vegan pizza and grain bowls on weekends. I even started a recipe blog, posting photos on Instagram of the meals I made. But it was different back at home, sitting at our scratched walnut table as my mom busied about the kitchen, preparing food for the holidays. My parents cooked mostly Chinese meals—a spread of shared dishes to go with rice—and they couldn’t understand why I would forgo a special dish of expensive seafood, or a stir-fry that had ground meat or a few pork slivers. “Just pick around and eat the vegetables, at least you still get the flavor from the meat,” my mom offered. Over the winter break, I was determined to convert my family to a plant-based diet. I talked about the horrors of factory farming and the environmental footprint of meat and dairy. I pulled out my arsenal of recipes: Thai curries, walnut-meat tacos, creamy cashew pastas, and quinoa burgers. My siblings liked them well enough, but my dad gingerly bit into one patty and refused to eat the rest. “I’m cooking duck for dinner,” he announced. For Lunar New Year, our family gathered to make pork dumplings, as we did every holiday. It was my favorite tradition, and I usually helped make the filling, but this time, my dad looked up as he kneaded dough and saw me watching from the side. “Rongrong, you aren’t participating?” he asked. It hadn’t occurred to me until then that my decision to go vegan wasn’t just about food or even a personal choice. My parents were immigrants; food was the way they taught us about our roots; certain dishes were central not just to my family’s memories, but also connected us to a lifetime of people and occasions and places and times that went before and beyond me. I wondered if my commitment to eat more sustainably meant I was turning away from my culture. Talking to my peers, I realized I wasn’t alone in these fears. It’s imp
