Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients
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- Create Date：2022-06-13 06:51:42
- Update Date：2025-09-06
- Status：finish
- Author：Hsiao-Ching Chou
- ISBN：1632174545
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
A vegetarian follow-up to the popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home。
Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home。 Though a popular cuisine across North America， Chinese food can be a little intimidating。 But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone， including average home cooks。 In this new collection， you'll find vegetarian recipes for stir-fries， rice and noodle dishes， soups， braises， and pickles。 Of course， the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings， including soup dumplings and shu mai， as well as other dim sum delights。 Separate chapters feature egg and tofu recipes。 From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs， and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard， these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat。
You will also find helpful information including essential equipment， core pantry ingredients （with acceptable substitutions）， ways to season and maintain a wok， and other practical tips that make this an approachable cookbook。 Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals。 Whether you're a vegetarian or simply reducing the amount of meat in your daily diet， these foolproof recipes are made to be cooked any night of the week。 As the author likes to say， any kitchen can be a Chinese kitchen！
Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home。 Though a popular cuisine across North America， Chinese food can be a little intimidating。 But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone， including average home cooks。 In this new collection， you'll find vegetarian recipes for stir-fries， rice and noodle dishes， soups， braises， and pickles。 Of course， the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings， including soup dumplings and shu mai， as well as other dim sum delights。 Separate chapters feature egg and tofu recipes。 From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs， and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard， these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat。
You will also find helpful information including essential equipment， core pantry ingredients （with acceptable substitutions）， ways to season and maintain a wok， and other practical tips that make this an approachable cookbook。 Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals。 Whether you're a vegetarian or simply reducing the amount of meat in your daily diet， these foolproof recipes are made to be cooked any night of the week。 As the author likes to say， any kitchen can be a Chinese kitchen！
Reviews
Tarja
，
Intresting
Juli Anna
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A great batch of recipes here， many of them vegan。 I love how these recipes range from simple stir-fries to more entailed projects （like dumplings）。
Reader
，
This was very inspiring though I've yet to try any of the recipes。 I would avoid using vegetable oil， though。 This was very inspiring though I've yet to try any of the recipes。 I would avoid using vegetable oil， though。 。。。more
Misha
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Definitely going to try some of the recipes in this book。P74 dumpling doughP89 flaky ribbon pancakesP132 you Choi and shallotsP147 mustard greens with shishito P152 eggplant and gai lan P gai lan w/sesame sauce P170 eggplant with black bean garlic sauce P194 Hong Kong style crispy noodles P199 Kung pao tofu puffsP244-5 pickled cucumber in soy sauce and fermented mustard greens with garlic
Liz
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This was a middle road cookbook。 I tried the Gai Lan with Oyster Mushrooms and Spiced Tofu with Leeks and Cabbage， but found the flavor on both a little underwhelming。
Nicole Reid
，
Despite my having a thoroughly Northern European Caucasian ancestry， I grew up on the west coast of North America and have eaten and had easy access to a huge variety of Chinese， Japanese， Vietnamese， and other east and south Asian cuisines and ingredients。 Now that I’m parent to a child of Cantonese heritage who has inherited his father’s love of lo bak go， char siu bao， har gow， wontons， eggs， and many other specialties hailing from the city of Guangzhou and the province of Guangdong， I’m insp Despite my having a thoroughly Northern European Caucasian ancestry， I grew up on the west coast of North America and have eaten and had easy access to a huge variety of Chinese， Japanese， Vietnamese， and other east and south Asian cuisines and ingredients。 Now that I’m parent to a child of Cantonese heritage who has inherited his father’s love of lo bak go， char siu bao， har gow， wontons， eggs， and many other specialties hailing from the city of Guangzhou and the province of Guangdong， I’m inspired to embrace the huge world of Chinese cuisines to help my child know something of his ancestry。While I’ve no idea of the specific regional influences of the author’s recipes， it’s really a relief to see a genuinely authentic Chinese cookbook written by a person with a lived and nuanced experience of Chinese cuisine。 （Keep in mind that the variety of Chinese cuisines is vast and the regional differences within the major groups of Chinese cuisines offers innumerable dishes and many very different palates that westerners， whose only experience of Chinese food is a local takeout restaurant， would be humbled by。） The stories about the influence of family and tradition on the author really enriches the variety of recipes offered in this outstanding cookbook。 It’s a pleasure to read about the subtleties of flavours and the author’s views on how they could be better appreciated by readers。 This is especially relevant to the table on various major brands of soy sauces and the important ways in which their flavour profiles differ and may even alter the taste of a dish they might not be suited to。 （As a user of Kikkoman soy sauces， I now see a more informed opportunity for me to explore better tasting soy sauces that are more appropriate to the dishes I use them with。）In addition to cooking more Chinese food for my child， I chose this particular cookbook both for its authenticity and to help support me focus on a more plant-based diet and move away from regular consumption of dairy and meat。 Because my personal food preferences have spanned everything from a heavily meat-centred diet to raw vegan dishes， I think it’s important to note for both vegetarians and non-vegetarians cooking for vegetarian family and friends that not all the ingredients called for in this book are truly vegetarian。 One recipe in particular （the soup dumplings） call for the use of Knox gelatine， which is absolutely not in any way vegetarian or vegan。 Knox gelatine is derived from the bones of animals and those readers cooking for vegetarians should consider using agar powder instead of Knox or any other gelatine products。 While the soup dumplings cannot be made without the essential gelling ingredient of either Knox gelatine or a plant-based alternative like agar， they’re definitely a unique aspect of Chinese cuisine that should absolutely be experienced by readers who should endeavour to adapt the recipe to use truly vegetarian ingredients。One particular curious aspect of this book is the inclusion of a section advising meat eaters how to adapt the various kinds of meats they prefer to eat to the book’s recipes。 This is worth noting for two reasons - first， it makes the book more accessible to folks who chose to eat meat and who may be trying to transition away from eating less meat， as well as benefit from seeing good food doesn’t have to include meat to taste good and be enjoyable。 Second， this section will stand out for folks who chose not to eat meat and might find it a bit jarring to come across a section like this in what otherwise appears to be and is marketed as a vegetarian cookbook。But these two minor concerns should in no way detract from what is an outstanding work of love by the author that reflects her culture and the food that has been a deeply integral part of her identity。 I really enjoyed reading this book and will definitely be rereading it to reflect more upon the stories the author shares。 I also want to honour the gift of the recipes shared in the book by making them and exploring alongside my child his very rich Chinese cultural heritage。 。。。more
Shannon
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3。5
Denise
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Seems a bit rushed - for the xiao long bao recipe， the descriptive text says we will sub agar agar for gelatin to make the soupy filling， but the actual recipe instructions use sheet gelatin。 I assume she was working on adapting the recipe from her original meat one and it got overlooked in the rush to print。 Sadly this makes the recipe unusable， as gelatin and agar agar have similar end properties but pretty different preparations。 A bummer- I was excited by the description， and getting that sw Seems a bit rushed - for the xiao long bao recipe， the descriptive text says we will sub agar agar for gelatin to make the soupy filling， but the actual recipe instructions use sheet gelatin。 I assume she was working on adapting the recipe from her original meat one and it got overlooked in the rush to print。 Sadly this makes the recipe unusable， as gelatin and agar agar have similar end properties but pretty different preparations。 A bummer- I was excited by the description， and getting that swap to work would be tricky。 Weird that no other reviewers caught it！The recipes are very American （egg foo young included） but I kinda dig that， cookbooks have swung too hard to “authentic” lately and serious write-ups about American diaspora food are hard to come by。 。。。more
Cynthia
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We have enjoyed the recipes in this book and look forward to trying more。 Our family， while always loving our veggies and often eating vegetarian and vegan dishes， welcomed the opportunity to try new ways to enjoy our favorite vegetables and discovering new ingredients。
Victor Lu
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Lots of classics。
Pinky
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This review has been hidden because it contains spoilers。 To view it， click here。 Want to try the Flaky Ribbon Pancakes， Sweet Corn Soup， and the Tofu Puff recipes。
Bridget
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Looking forward to trying some of the recipes！
Polly Krize
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I received copy of this book in exchange for an honest review。Such a wonderful collection of plant-based Chinese dishes。 I especially welcomed the different ways to prepare tofu。 Necessary for anyone wishing to add more plant based meals to their diet。
Kate
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This book convinced me to get a steamer and it was worth it。 Made the black bean garlic sauce eggplant and yu choy with sesame sauce。
Amanda
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Gluten free dumplings recipe！ Perfect for high summer CSA！
Ashani
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In between the pages are a beautifully narrated hearty vegetarian recipes。
Kristin
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I fell in love with the cookbook Vegetarian Chinese Soul Food。 It's divided into sections such as dumplings， stir-fries， steamed dishes and so on and it had several recipes I'd love to try。 One of them being Fried Brown Rice With Oyster Mushrooms and Greens。 I fell in love with the cookbook Vegetarian Chinese Soul Food。 It's divided into sections such as dumplings， stir-fries， steamed dishes and so on and it had several recipes I'd love to try。 One of them being Fried Brown Rice With Oyster Mushrooms and Greens。 。。。more
Elisabeth
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This is a beautifully photographed and put-together cookbook and I found many meals I am excited to try。 However， many of the recipes within require specific tools， rare ingredients （unless you can find them at your local H Mart/Ranch 99/etc。）， and a good amount of time， so keep that in mind if you choose to check this book out。
B
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A great book for understanding some basic ideas of Chinese vegetarian cooking。
Sara Hill
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Overall， I enjoyed Vegetarian Chinese Soul Food by Hsiao-Ching Chou。 I love vegetarian recipes， as I do not like touching meat So that got my attention right away。 I found the intro very long。 I think most of it was necessary if you are new to this type of cooking， but it is very long。 I think in a physical book it would be easier to pick and choose what to read。 On an eReader it is much harder。 I thought the recipes were interesting。 Some ingredients I can find more easily than others， which wi Overall， I enjoyed Vegetarian Chinese Soul Food by Hsiao-Ching Chou。 I love vegetarian recipes， as I do not like touching meat So that got my attention right away。 I found the intro very long。 I think most of it was necessary if you are new to this type of cooking， but it is very long。 I think in a physical book it would be easier to pick and choose what to read。 On an eReader it is much harder。 I thought the recipes were interesting。 Some ingredients I can find more easily than others， which will alter how much of this book I would use。 I wish there had been more suggestions for dumpling fillings。 Overall， a nice variety of options。 I do not think I would buy this book， but I have already submitted a recommendation request for my library to purchase it， as I think it would be great in their collection。 I received an eARC from Sasquatch Books through NetGalley。 All opinions are 100% my own。 。。。more
Angie Kennedy
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This book is lovely！ I love the author's writing style。。。directions are clear， explanations about ingredients and possible substitutions are well written and she weaves in stories about the family and cultural significance of the recipes in a way that's very engaging。 I wanted to eat a lot of these dishes！ This book is lovely！ I love the author's writing style。。。directions are clear， explanations about ingredients and possible substitutions are well written and she weaves in stories about the family and cultural significance of the recipes in a way that's very engaging。 I wanted to eat a lot of these dishes！ 。。。more
Alison
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This looks like a great cookbook。 It includes lots of background information in the first couple of chapters， and the recipes look interesting。 Nothing appealed to me at the moment， but that’s more to do with my mindset right now。
Leilanie M。
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Super thankful for the advanced copy to review and provide feedback on it for others。 I absolutely loved this book！ I am now making plans to buy a wok。 I am so thankful for the author's tips and suggestions on how to find the perfect one。 The author was knowledgeable， realistic， and shared a bit of her culture with us。 The photos were visually appealing and her instructions were easy to follow。 I have a few recipes in mind to recreate。 I found the reading experience inspirational。 It renewed how Super thankful for the advanced copy to review and provide feedback on it for others。 I absolutely loved this book！ I am now making plans to buy a wok。 I am so thankful for the author's tips and suggestions on how to find the perfect one。 The author was knowledgeable， realistic， and shared a bit of her culture with us。 The photos were visually appealing and her instructions were easy to follow。 I have a few recipes in mind to recreate。 I found the reading experience inspirational。 It renewed how I think of the veggies in my fridge and beyond。 This book is an ideal gift to a plant-based friend。 Happy reading！ 。。。more
Sharon
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The Vegetarian Chinese Soul Food Cookbook is completely inspiring， as the author does a good job of combining flavors and textures in a way that eaters will not even realize the meat is missing。 The cookbook starts out with a good introduction， describing important ingredients， techniques， and equipment that is necessary for success。 As the cookbook segues into the recipe sections， the one thing that is missing from the introduction is descriptions and pictures of the ingredients that may be unf The Vegetarian Chinese Soul Food Cookbook is completely inspiring， as the author does a good job of combining flavors and textures in a way that eaters will not even realize the meat is missing。 The cookbook starts out with a good introduction， describing important ingredients， techniques， and equipment that is necessary for success。 As the cookbook segues into the recipe sections， the one thing that is missing from the introduction is descriptions and pictures of the ingredients that may be unfamiliar。 It would be helpful to be able to see what a lily bud looks like， for instance。The recipes are divided into the following sections， with some of the standout dishes。Dumplings: Classic and Gluten-Free Dumpling Dough， as well as a great dipping sauceDim Sum and Small Bites: Spring Rolls; Steamed Vegetable BaoSoups and Braises: Hot and Sour Soup with Dried Lily Buds; Rice Cake Soup with Veg; Sweet Corn SoupStir-Fries: Wok-Seared Edamame and Corn; Lucky 8 Stir-FrySteamed Dishes: Simply Steamed Baby Bok Choy; Gai Lan with Sesame SauceRice and Noodles: Simple Vegetable Fried Rice; Rice Vermicelli with VegetablesTofu: Meatless Ma Po Tofu; Seared Tofu with Baby Bok ChoyEggs: Zucchini Egg Crepe; Homestyle Egg Fu-YungSalads and Pickles: Chili Radish in Soy Sauce; Chinese Cabbage SlawOverall， this cookbook has several dishes that are both easy to make and very flavorful。 There are not photos for every dish， but the author has some good technique based photos that are extremely helpful。 I would definitely recommend the Vegetarian Chinese Soul Food Cookbook to those who want to try something new。Disclaimer: I was given an Advanced Reader's Copy of Vegetarian Chinese Soul FoodDeliciously Doable Ways to Cook Greens， Tofu， and Other Plant-Based Ingredients by NetGalley and the publisher， Sasquatch Books。 The choice to review this cookbook was my own。 。。。more
Rebecca Reviews
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Hsiao-Ching Chou’s Vegetarian Chinese Soul Food is a comprehensive and delicious collection of plant-based Chinese recipes。 I love the wonderful full-colour pictures as well as the very thorough introduction which covers everything you need to know about Chinese cooking and more！ This book is perfect for vegetarians and Chinese food fans。 It is also a treat for those of us who want to incorporate more vegetables in our diets。 The book begins with an informative introduction and a super helpful c Hsiao-Ching Chou’s Vegetarian Chinese Soul Food is a comprehensive and delicious collection of plant-based Chinese recipes。 I love the wonderful full-colour pictures as well as the very thorough introduction which covers everything you need to know about Chinese cooking and more！ This book is perfect for vegetarians and Chinese food fans。 It is also a treat for those of us who want to incorporate more vegetables in our diets。 The book begins with an informative introduction and a super helpful chapter on key ingredients， equipment， and techniques to help you prepare for whipping up vegetarian Chinese goodies。 Chou takes us through important tools like canning jars and steamers。 We also learn about core pantry ingredients。 Items include the usual suspects like hoisin sauce and rice wine to more interesting fare like dried lily flowers and tofu puffs。 There’s even a little section on soy sauce—I never thought of soy sauce in such detail before and I will never see it the same way again！ I loved learning little titbits of cultural information like chopstick etiquette and about the Lunar New Year （Chou even includes a sample menu！）。 She teaches us about ingredient soaking times （red beans and mung beans soak overnight but dried kelp only needs 30 minutes） as well as tips on combining ingredients and flavours。 The rest of the book features chapters on Dumplings; Dim Sum and Small Bites; Soups and Braises; Stir-Fries; Steamed Dishes; Rice and Noodles; Tofu; Eggs; and Salads and Pickles。 I loved learning how to make classic dumpling dough as well as popular staples like Spring Rolls， Vegetarian Wonton Soup， and Flaky Ribbon Pancakes。 There are recipes for classic favourites like Sweet Corn Soup， Mu Shu Vegetables， Seaweed Salad， and Sticky Rice in Lotus Leaf。 There are also other dishes like Red Bean Soup， Shao Bing （sesame flatbread）， and Garlic Yam Leaf。Chou’s writing is clear， informative， and detailed。 However， it is a bit dry。 I enjoyed the little anecdotes and would’ve liked more。 The recipes are clear and easy-to-follow。 I like that each one begins with tips， or trivia。 The recipes are approachable for all levels of cooks with a wide variety of simple and complicated dishes。 I also like that there are suggestions for including meat and seafood。 Although there aren’t pictures for every single recipe， I didn’t mind because the book is still filled with many bright full-colour pictures。 I also like that there are detailed pictures of the dumpling making process as well as the various ingredients and tools。 However， I do wish the pictures were labelled。 Vegetarian Chinese Soul Food is a great， comprehensive， and yummy cookbook。 It will be a wonderful addition to any cook’s collection。 Thank you to NetGalley and Sasquatch Books for this book in exchange for an honest review。 🥢🥢🥢🥢 ½ out of 5 chopsticks！ 。。。more
Z
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I absolutely recommend this if the intersection of niche cooking interests sounds like what you’re looking for。Bonus points for a gluten-free dumpling skin recipe！Read my full review here。 I absolutely recommend this if the intersection of niche cooking interests sounds like what you’re looking for。Bonus points for a gluten-free dumpling skin recipe！Read my full review here。 。。。more
Marie Raymond
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--Not for Vegetarians Only！！！--I viewed an advanced review copy from the publisher through NetGalley， and here are my thoughts。First of all， even though this book has the word "Vegetarian" in it， it is not like one of the many cookbooks being published these days that tout the superiority of a plant-based diet。 Instead， as the author points out， because of the long tradition of Buddhism in China， vegetarian dishes have been around for eons。 She is an expert on Chinese food， a non-vegetarian， who --Not for Vegetarians Only！！！--I viewed an advanced review copy from the publisher through NetGalley， and here are my thoughts。First of all， even though this book has the word "Vegetarian" in it， it is not like one of the many cookbooks being published these days that tout the superiority of a plant-based diet。 Instead， as the author points out， because of the long tradition of Buddhism in China， vegetarian dishes have been around for eons。 She is an expert on Chinese food， a non-vegetarian， who has created a book that tells us Chinese food lovers how to replicate some of the yummiest common Chinese dishes， which happen to be vegetarian in nature。 The author， Hsiao-Ching Chou， is a teacher of Chinese cooking， which means that I was totally blown away by all the details she gives about how to buy and prepare these dishes。 Because she has taught， I'm guessing， a wide spectrum of people， she knows exactly what questions or difficulties beginners might have when trying to cook Chinese food。 The kind of clear instructions she gives I have yet to see in any other cookbook， to be honest。 But not only is she is stickler for details， the way she writes INVITES you to join in the preparation of foods that might be new to you， and seems to answer any question before you can even think of it。Note this book is not about needing the most exclusive or hard-to-find Chinese ingredients。 Probably your Wholefoods or equivalent type store has most/many of these ingredients。 Certainly if you live in a metropolitan area with an Asian supermarket， you are set as far as ingredients go。There are recipes for:DumplingsDim SumSoups and BraisesStir-FriesSteamed DishesRice and NoodlesTofuEggsSalads and PicklesThe book has excellent original photographs of the dishes as well as those preparation steps that might need extra illustration （folding dumplings， for example）。 In addition， there is a short section on how you might add meat or seafood to the dishes， if you are not strictly vegetarian。 Indeed， even though the title will likely attract many who are vegetarians， I would like to stress that this is foremost an excellent CHINESE FOOD COOKBOOK， in which vegetables are the highlight。 I would not hesitate to recommend it to anyone that loves Chinese food， period。Also， I love that the author has included a "taste test" of the different soy sauce brands available in North America。 Indeed， as she points out， no one would only ever drink one kind of wine， so why limit yourself to only one type of soy sauce。 Each brand or type has it's own special nuances， so if you know a Chinese food aficionado， this soy sauce comparison table alone makes it worth the price of the book！Lastly， the book is beautifully designed， so it's a pleasure to read， and when I get a hard copy， I'll be able to hold it in my hands and dream about my next meal。Right now， it's my favorite Chinese Cookbook， the one I'd recommend for someone looking to buy for themselves or as a gift。 Because the instructions， details， insights， photographs and design are outstanding。 。。。more
Cathy Geha
，
Vegetarian Chinese Soul Food by Hsiao-Ching ChouDeliciously Doable Ways to Cook Greens， Tofu， and Other Plant-Based IngredientsThis cookbook appealed to me because I am moving toward a plant based whole foods way of eating that leans more and more often to vegan fare。 These are my thoughts after looking through this cookbook: What I liked: * The photographs were gorgeous* Ingredients， techniques and equipment were listed and explained well* There were charts with interesting information to refer Vegetarian Chinese Soul Food by Hsiao-Ching ChouDeliciously Doable Ways to Cook Greens， Tofu， and Other Plant-Based IngredientsThis cookbook appealed to me because I am moving toward a plant based whole foods way of eating that leans more and more often to vegan fare。 These are my thoughts after looking through this cookbook: What I liked: * The photographs were gorgeous* Ingredients， techniques and equipment were listed and explained well* There were charts with interesting information to refer to （soaking dry ingredients & soy sauce comparison）* Recipes were easy to read and follow…I think* The chapters included: dumplings （beautiful）， dim sum and small bites， soups and braises， stir-fries， steamed dishes， rice and noodles， tofu （intrigued me）， eggs， salad and pickles* being able to mentally “taste” the dishes as I read* The sweet and sour sauce recipe is one I could easily make at home* The information about all of the vegetables Downside for me: * Living where I do in the Middle East during this pandemic…I won’t be able to buy many of the items necessary to make the recipes* I believe that some of these recipes， like the dumplings， would be easier to make in with someone skilled to assist* I would have liked to have labels on the photo pages indicating what the vegetables and cooking items wereDid I enjoy this book？ Yes， it was interestingWould I be likely to buy it？ Probably not where I live now since I can’t find many of the essential ingredients。Thank you to NetGalley and SasquatchBooks for the ARC – This is my honest review4 Stars 。。。more
Milou
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This book looks very promising。 Because the ebook version I got really messed up the formatting it was impossible for me to actually use it， which makes it a bit tricky to review。 The recipes are simple to follow， and the ones with more tricky steps have got plenty of pictures showing you what to do。 I would have liked to have more finished product pictures in it though。The author takes his time to explain the typical Chinese ingredients you will need， where to get them， and what to replace them This book looks very promising。 Because the ebook version I got really messed up the formatting it was impossible for me to actually use it， which makes it a bit tricky to review。 The recipes are simple to follow， and the ones with more tricky steps have got plenty of pictures showing you what to do。 I would have liked to have more finished product pictures in it though。The author takes his time to explain the typical Chinese ingredients you will need， where to get them， and what to replace them with if you cannot find them。 She also gives a lot of suggestions on which recipes to combine with each other， making it a nice and flexible book to work with。This is also a very nice book to look into if （like me） you are vegan。 There are some recipes with eggs in them， but in most cases you can just leave them out。This is a great book to make more traditional Chinese food more accessible for us western home cooks。 。。。more
Teri
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