Does the phrase "vegan Chinese" sound a little austere? I confess, it did to me, until I thought to myself, well, when was the last time I had a cream sauce on anything in a Chinese restaurant? Chinese cuisine generally, and Sichuanese dishes like mapo tofu in particular, with their intense flavors and fiery heat, have all found a way to satisfy both mouth and belly without a hint of dairy.
And as Portland-raised, Taipei-based chef Hannah Che shows us this week, meat is not essential, either, even in dishes that classically feature it. We were lucky enough to get a preview of a few of her recipes ahead of a new cookbook of hers that's dropping next week, so if you're craving something delicious and filling that also goes easy on the planet, read on.
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