Vegan Chinese Cooking
Taught by Diana Kuan
Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.
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.