This new cookbook by Hannah Che features a wonderful collection of Chinese recipes that are all vegan. The Vegan Chinese Kitchen Cookbook was recently released by publisher Appetite by Random House.
I made a few recipes from their book recently:
Blanched Spinach with sesame sauce on page 38
Steamed Eggplant with soy sauce and garlic on page 109
Sticky Sesame Tofu on page 154
As Hannah says, “This book will delight vegans and omnivores alike, inviting you not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking.”
This book features many informative recipes and chapters, such as on page 264 the recipe for Char Siu King Oyster Mushroom Filling and a photo to show you how the dumplings look when stuffed. There is a note on Flour on page 256; a chapter on Mushrooms which is one of the key ingredients in Chinese cooking. Take regular Chinese cooking and make it vegan and this is what Hannah Che has done so well.
I was also gifted a selection of South China Seas spices to use in the cooking and I used their 5-Spice in the Sticky Sesame Tofu. South China Seas is located in the Granville Island Public Market in Vancouver where you will find all sorts of spices and other products for cooking recipes from this wonderful new cookbook as well as others.
You can get the cookbooks online from Amazon and Chapters Indigo and other bookstores throughout the country.
By: Richard Wolak