Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients by Hsiao-Ching Chou

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Classic dumpling dough (和麵)

    • mainman on February 08, 2021

      Worked perfectly. The rolling technique is hard to describe in print, so I did seek out some videos from the author to help get the hang of it. The dough was really easy to work with and made great dumplings.

  • Plant-based “beef” with asparagus filling (素牛肉餡)

    • mainman on February 08, 2021

      I made this with beyond meat and really enjoyed it. Nice to have a bit of a change from the usual vegetarian dumpling fillings. The asparagus is kind of in the background - does more to lighten up the texture than add to the flavor. I think many other vegetables would work as long as they weren't too wet. I had a little bit of leftover dumpling dough by the time I used all of the filling, just enough to make one scallion pancake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    Just as exciting as Chinese Soul Food, Hsiao-Ching's second offering brings vegetables to center stage so that we can work her magic in our own kitchens.

    Full review
  • ISBN 10 1632173336
  • ISBN 13 9781632173331
  • Published Jan 21 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

This is the vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home.

Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home. Though a popular cuisine across North America, Chinese food can be a little intimidating. But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone, including average home cooks. In this new collection, you'll find vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. Of course, the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings, including soup dumplings and shu mai, as well as other dim sum delights. Separate chapters feature egg and tofu recipes. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat.

You will also find helpful information including essential equipment, core pantry ingredients (with acceptable substitutions), ways to season and maintain a wok, and other practical tips that make this an approachable cookbook. Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Whether you're a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof recipes are made to be cooked any night of the week. As the author likes to say, any kitchen can be a Chinese kitchen!



Other cookbooks by this author