767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 27 October 2023

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week, we talk about the delicious and varied world of Asian vegan cooking. First, we talk to Hannah Che, author of The Vegan Chinese Kitchen, about becoming vegan and navigating her family’s eating traditions. She talks about exploring the history of plant-based eating in China and her process for creating vegan recipes inspired by everyday dishes using Chinese seasonings. She leaves us with her recipes for Braised Winter Squash with Fermented Black Beans and Fragrant Dressed Tofu with Garlic and Basil. Then, Chef Danny Bowien, author of Mission Vegan, tells us the charming story of why he started cooking vegan in his former restaurant Mission Chinese and walks us through his version of Mapo Tofu, and leaves us a recipe for Cold Buckwheat Noodles with Dragon Fruit Ice that captures the book’s spirit of rediscovering his Korean heritage.

Broadcast dates for this episode:

October 21, 2022 (originally aired)
Ocotber 27, 2023 (rebroadcast)

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Transcript

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1:18.9	Hey, it's Francis.
1:20.3	You know, sometimes I see all these cookbooks about how to veganize or vegetarianize Asian cuisines.
1:26.8	And, you know, I always think it's a little funny because there are long, like,
1:31.7	thousand-year-old traditions of delicious plant-based cooking in China, Korea, Japan, all over the continent.
1:39.1	This episode from last year features two amazing chefs who've dug into it in their own way. Check it out.
1:49.6	I'm Frances Lamb, and this is The Splendid Table from APM.
2:18.1	So my mom hasn't eaten meat for 35 years. And one of the funny things about that to me is that I think she still kind of misses it. Like to this day, she says the scent of a searing burger smells delicious. But she stopped eating meat because of her faith and because of family.
2:23.3	She's a Taoist, and her temple taught her that a personal sacrifice could help the health of my grandparents, her in-laws, my grandmother was sick at the time.
2:27.3	So she vowed to become a vegetarian.
2:30.1	And in her religious tradition, it also means avoiding onions, garlic, scallions, shallots, anything like that.
	...

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