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

2023-10-27 · 50 min · 12 entities

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Asserted relationships

→ appeared on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters podcast

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evidence rules-v5
767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien
→ authored Vegan Chinese Kitchen book

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author of The Vegan Chinese Kitchen
→ authored Mission Vegan book

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author of Mission Vegan
→ discusses Arts concept

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Feed category: Arts
→ discusses food concept

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Feed category: Food
→ hosted by American Public Media company

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Feed author/publisher: American Public Media

Entities found in this episode

books 4

mentioned Vegan Chinese Kitchen book

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evidence rules-v5
author of The Vegan Chinese Kitchen
mentioned Mission Vegan book

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evidence rules-v5
author of Mission Vegan
authored Vegan Chinese Kitchen book

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evidence rules-v5
author of The Vegan Chinese Kitchen
authored Mission Vegan book

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evidence rules-v5
author of Mission Vegan

concepts 4

mentioned Arts concept

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evidence rules-v5
Feed category: Arts
mentioned food concept

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evidence rules-v5
Feed category: Food
discusses Arts concept

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evidence rules-v5
Feed category: Arts
discusses food concept

0.40

evidence rules-v5
Feed category: Food

companys 2

mentioned American Public Media company

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evidence rules-v5
Feed author/publisher: American Public Media
hosted by American Public Media company

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evidence rules-v5
Feed author/publisher: American Public Media

persons 1

mentioned Hannah Che and Chef Da person

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evidence rules-v5
767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien

podcasts 1

appeared on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters podcast

0.68

evidence rules-v5
767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien

Episode description as stored

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) Generous listeners like you make The Splendid Table possible. Donate today to support the show