Vegan Chinese Cooking
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
March 17 session postponed
Join us in this fun hands-on class, where you'll learn easy cooking techniques for creating delicious plant-based Chinese meals.
Chinese cuisine has many dishes that are vegan-friendly or easily adaptable for the vegan diet. We'll discuss how to shop for pantry staples, including the best brands to buy and finding healthy substitutes for standard ingredients. We'll also touch briefly on vegetarian and vegan traditions in China, and go over how to adapt your cooking to each season.
We'll create a mix of traditional and more creative Chinese vegan dishes:
- Yunnan-Style Sweet and Sour Tomato Salad
- General Tso's Cauliflower and Tofu
- A festive take on traditional rice
This class will be a mix of hands-on and demo.
This class uses soy, sesame, seeds, and coconut. Please let us know if you have any food sensitivities in advance by replying to your confirmation email.