The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions of China: A CookbookColorful, aromatic, and flavorful—and as simple as ordering in. The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features: •225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts •Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe •Cooks’ tips throughout •A glossary of ingredients and where to find them This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again. |
Contents
CHAPTER TWO Soups | 28 |
CHAPTER THREE Salads | 30 |
CHAPTER FOUR | 30 |
CHAPTER FIVE | 30 |
CHAPTER | 30 |
Tofu Seitan andOther Main Dishes | 55 |
CHAPTER EIGHT | 112 |
METRIC CONVERSION CHARTS | 229 |
Other editions - View all
The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free ... Donna Klein Limited preview - 2012 |
The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free ... Donna Klein No preview available - 2012 |
Common terms and phrases
Addthe andcook Asian bell pepper black beans black pepper broccoli cabbage Calories canola oil Carbohydrate carrots chili paste chives Cholesterol 0mg chopped fresh ginger cilantro combine cook,stirring cornstarch cover cup water Dietary Fiber dish drained dried eggplant Fiber 3g finely chopped fivespice flavor flour freshly ground black ground black pepper high heat Hoisin Sauce HunanStyle large nonstick skillet Lo Mein medium heat medium stockpot mediumhigh heat mediumlow minutes mixture noodles oil over mediumhigh optional ounces peanut oil potatoes Protein recipe Reduce the heat reducedsodium soy sauce refrigerate rice vinegar rinsed room temperature Salad Salt and freshly Sat Fat 1g scallion greens scallions seitan Serve at once SERVING}Calories sesame oil Shaoxing Shiitake Mushrooms simmer skillet small bowl Sodium softened Soup soybean soysauce Spicy StirFried stirring constantly stirring occasionally sweet tablespoon peanut oil tablespoon toasted dark tablespoons reducedsodium teaspoon teaspoon Chinese teaspoon salt teaspoon sugar thinly sliced tofu tossing Total Fat