767: Asian Vegan cooking with Hannah Che and Chef Danny Bowien
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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Vegan Chinese Kitchen, Recipes and Modern Stories From a Thousand Year Old Tradition
Danny Bowen has always been one of my favorite chefs, and his food says personal as his life story. Born in Korea, he was adopted and raised by a white family in Oklahoma where he loved eating takeout Chinese food. In his new book Mission Vegan, Danny writes about how learning to develop a vegan menu alongside his famous thrice-coked bacon has made his food better and easier to make. You'll find her recipes for braised winter squash with fermented black beans at splendotable.org.
Play episode from 26:18
Transcript
