The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions of China

The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions of China

Donna Klein

Language: English

Pages: 246

ISBN: B012HTZ0SI

Format: PDF / Kindle (mobi) / ePub


Colorful, aromatic, and flavorful—and as simple as ordering in.

The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features:

• 225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts
• Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe
• Cooks’ tips throughout
• A glossary of ingredients and where to find them

This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.

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the bowl into a slightly sticky ball. Cover with a damp kitchen towel and let rest 30 minutes. Alternatively, combine the flour and table salt in a food processor fitted with the knife blade; with the motor running, slowly add just-boiled water and process until a slightly sticky ball forms. Transfer to a large bowl and knead briefly with floured fingers. Cover with a damp kitchen towel and let rest 30 minutes. Meanwhile, in a small bowl, combine 1 tablespoon of the canola oil and sesame oil.

teaspoons Chinese chili paste 1 tablespoon peanut oil Basic Dipping Sauce (page 9) or other dipping sauce In a large bowl, combine the noodles, 1 teaspoon of the sesame oil, and salt, tossing until noodles are thoroughly coated. Add the scallion greens and chili paste, tossing well to combine. Preheat the oven to broil. Set the oven rack 6 to 8 inches from the heating element. In a 10-inch nonstick ovenproof skillet (preferably cast iron), heat the peanut oil over medium-low heat, swirling

accordingly. For a sweet-and-sour effect, I like to serve these tasty rolls with two dipping sauces—the tangy Ginger–Black Vinegar Sauce, below, and prepared duck sauce. These are also delicious chilled, with the vinegar sauce, or all alone. MAKES ABOUT 18 ROLLS 6 tablespoons water 21⁄2 tablespoons reduced-sodium soy sauce or gluten-free tamari sauce 11⁄2 tablespoons toasted (dark) sesame oil 3⁄4 teaspoon plain rice wine vinegar 3⁄4 teaspoon sugar 1⁄2 teaspoon Chinese chili paste, or to

fixture at every meal. Long-grain white rice, which produces fluffier rice, is preferred. Short- to medium-grain white glutinous, or “sticky,” rice is used mainly for snacks and sweets. As the expanding Chinese middle class becomes more health-conscious, the healthier brown versions are becoming more readily available at major supermarkets. Black, or “forbidden,” rice, once reserved exclusively for the imperial court, is a less well-known type that is used mainly in desserts; there is a growing

it cold, more as pudding than soup. White fungus, also known as snow fungus and silver ear, is a yellowish-white, almost translucent, gelatinous mushroom that is used in desserts, herbal soups, salads, and Chinese medicine. Indeed, scientific research has shown that white fungus may help to increase the body’s immune system, fight and prevent cancers, and slow down the aging process—cosmetically, it is a popular skin toner, a type of “edible botox.” Of course, as with most medicinal foods,

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