Asian Green: Everyday Plant-Based Recipes Inspired by the East by Ching-He Huang

  • Miso corn & sweet potato pancakes (page 17)

    from Asian Green: Everyday Plant-Based Recipes Inspired by the East Asian Green by Ching-He Huang

    • Categories: Quick / easy; Pancakes, waffles & crêpes; Breakfast / brunch; Cooking for 1 or 2; Asian; Vegan; Vegetarian
    • Ingredients: fresh ginger; sweet potatoes; sunflower spread; red miso; canned corn; tamari; golden syrup; mirin; chilli flakes; pancakes; spring onions; rapeseed oil
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Notes about this book

  • StokeySue on November 06, 2021

    I'm a lot less impressed by this book than I expected to be, I assumed it would be mainly Chinese food, as it is written by Ching-He Huang, and so I would have most of the ingredients as I cook a lot of Fuchsia Dunlop’s recipes. but it is genuinely pan-Asian, which is of course positive in many ways, but means you need to have Chinese ingredients AND Japanese AND Korean. For example, she uses sake, not Shaoxing as her cooking wine even in recipes not obviously Japanese. As most of the recipes require a dozen or more ingredients, it doesn't feel very "everyday" and it is quite hard to cut down recipes to 1 or 2 portions. I also find her use of golden syrup as the main sweetener odd, and she doesn’t explain this anywhere that I have found. There’s also a lot of smoked tofu which I’m not mad about personally. The dishes I have cooked have been fine, but it’s never going to be a go-to book for me.

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  • ISBN 10 085783634X
  • ISBN 13 9780857836342
  • Linked ISBNs
  • Published Jan 14 2021
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom, United States
  • Publisher Kyle Books

Publishers Text

Asian food has always included a variety of meat- and dairy-free recipes. Focusing entirely on these plant-based dishes, Ching draws inspiration from across Asia to create simple, everyday, healthy home cooking that features protein-rich ingredients such as tofu, seitan, pulses, beans and grains.

The inspiration behind the book is Ching's husband, Jamie. From birth, he suffered from asthma and eczema but three and a half years ago, three months after adopting a vegan diet, he was cured. Ching has always believed in the age-old Chinese maxim that "food is medicine", and having experienced first-hand the transformation of her husband's health, she firmly believes in the healing power of plants to reduce inflammation, to restore, nourish and replenish.

This book is full of inspiring, quick and simple recipes, perfect for vegetarians, vegans and people looking to reduce the amount of meat in their diets.



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