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This week, we talk about the delicious and varied world of Asian vegan cooking. First, we talk to Hannah Che, author of The Vegan Chinese Kitchen, about becoming vegan and navigating her family’s eating traditions. She talks about exploring the history of plant-based eating in China and her process for creating vegan recipes inspired by everyday dishes using Chinese seasonings. She leaves us with her recipes for Braised Winter Squash with Fermented Black Beans and Fragrant Dressed Tofu with Garlic and Basil. Then, Chef Danny Bowien, author of Mission Vegan, tells us the charming story of why he started cooking vegan in his former restaurant Mission Chinese and walks us through his version of Mapo Tofu, and leaves us a recipe for Cold Buckwheat Noodles with Dragon Fruit Ice that captures the book’s spirit of rediscovering his Korean heritage.
Broadcast dates for this episode:
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October 21, 2022 (originally aired)
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