'Like many cuisines, both Chinese and vegan cooking can be complicated or time-consuming—but Che’s book proves that neither have to be.'
is meant to be a celebration of a “wholly different culinary tradition that’s inventive, satisfying, and delicious in its own right”—one that Che hopes will dispel the common misconception of Chinese food as being meat-heavy, an idea shaped by the dishes served at both Chinese American and traditional Chinese restaurants.
Though Che has been a vegan since 2015, she didn’t develop a strong interest in preparing Chinese food until 2018, when she began to yearn for the cuisine she grew up with. “It hadn’t occurred to me until then that my decision to go vegan wasn’t just about food or even a personal choice,” Che writes in her book. “I wondered if my commitment to eat more sustainably meant I was turning away from my culture.
In between early morning runs and watching government-mandated CCTV in the evenings, Che absorbed the fundamental techniques of Chinese cooking. She mastered knife cuts, learned to highlight the natural flavor of vegetables , and took in how to cook with intention while listening to her instincts.doesn’t highlight the regional cuisines of the country. Instead, the recipes are drawn from Che’s experiences in China, Taiwan, and the United States.
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