Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients

by Hsiao-Ching Chou

Learn to make vegetarian Chinese food with 75 soulful, plant-based recipes even the most basic cooks can make at home! Chinese Soul Food drew cooks into the kitchen with the assurance they could make Chinese cuisine at home. Author Hsiao-Ching Chou’s friendly and accessible recipes work for everyone—including average home cooks. In this new collection, you’ll find 75 vegetarian recipes divided into 9 • Dumplings—Chou’s specialty!• Dim Sum and Small Bites• Soups and Braises• Steamed Dishes• Rice and Noodles such as• Tofu• Eggs• Salads and Pickles You’ll also find helpful information on essential equipment, core Chinese pantry ingredients (with acceptable substitutions), how to season and maintain a wok, and other practical tips. Whether you’re a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof Chinese comfort food recipes can be prepared any night of the week. As the author likes to say . . . any kitchen can be a Chinese kitchen!

Genres: Cookbooks, Food, Nonfiction, Cooking, Food and Drink, China, Food and Wine

271 pages, Kindle Edition

First published January 19, 2021

Reviews

[Kammy · Rating 4 out of 5]

Thank you to the publisher for an advance copy of this book via netgalley!

So many recipes! The author starts with explaining to you each typical ingredient you need to make Chinese cuisine at home. Each ingredient is explained on how it should be bought, used and stored. The author then explains the different types of noodles, and finally the different Of kitchen tools you will need. Did you own that a wok shouldn’t be washed like a regular pan!? Well put together book to get you started on the path of making your own at-home Chinese vegetarian food! Ps the author also spends a page explaining how to incorporate meat into recipes if you’ve are a meat eater.

[Denise · Rating 3 out of 5]

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.

[Sunni | vanreads · Rating 5 out of 5]

Hsiao-Ching Chou's first cookbook, Chinese Soul Food, will always be my favorite cookbook to refer to, and Vegetarian Chinese Soul Food is no different. It's perfect as a standalone cookbook, and as a pair to Chinese Soul Food.

This cookbook is a uniquely Chinese American cookbook. It covers a lot of recipes that tend to be home food for Chinese families, and it also encompasses Chinese chop suey style foods. Chou also knows the American food landscape, and will offer suggestions on where to get ingredients, and what American alternatives can be substituted when the Chinese version is unavailable. I love this, because it is reminiscent of what I ate growing up. In a similar vein, it's a very flexible cookbook. Chow offers examples of different food pairings and a whole page that describes how to mix and match different flavors and veggies so that you can modify the recipes to fit your own needs and taste buds. I love this because it take the pressure off from feeling like you have to cook the exact recipe she offers. Instead, it feels like Chou is a beloved family member that is showing you the way of Chinese home cooking, which like all home cooking, is often a hodge podge of different available ingredients. You just get to learn how a Chinese person would mix and match ingredients to make Chinese style dishes.

The reason this is vegetarian is because some of the recipes have eggs in it. You can easily still use this recipe book as a vegan by omitting eggs, using egg substitutes, or just cooking the dishes that don't include eggs (there's a lot that don't have eggs in them!).

Anyways, as a Chinese American, this book has my stamp of approval! I love it so much. There were so many different dishes I ate growing up that I have no idea how to cook, and Chou has solved that problem for me. I'm also not a chef, so this is easy enough to follow for the non-chef like me. She explains how to clean and prep all the different veggies in here, so there's really nothing she leaves out.

P.S. I did try some of the recipes before I wrote this review, and I can confirm it tastes amazing!

Thank you to Sasquatch Books who sent this eARC to me and granted my NetGalley wish. I really need to get a physical copy of this book when it comes out!

[Rebecca Reviews · Rating 4 out of 5]

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!

[Tanwi · Rating 3 out of 5]

Ok I was honestly pretty disappointed by this. Obviously I’m not an expert on Chinese cuisine and I didn’t go in with the expectation that every recipe would be vegan but like… the first half of the book was great-like the guide to ingredients and techniques and wok maintenance was so helpful but it should not have been half of the book. There were less pages of dumpling recipes than there were of soy sauce analysis, which is weird because there was an entire section dedicated to dumplings and soy sauce analysis was delegated to the ingredients section. Most of the recipes were most like how-to guides on steaming and sautéing specific vegetables and as a seasoned steamer and sautéer, I can say with full confidence that you really do not need so many recipes where practically the only thing that’s different is the vegetable being cooked 😭 and the strangest thing is that after devoting so much time to explaining ingredients, the majority of the recipes use ingredients that are really familiar and palatable to a western audience, like carrots. Fr why were there carrots in EVERY recipe 😭😭😭 idk. I expected more attention to making dishes vegetarian and not recipes for cooking vegetables. The author recognizes the history and rich culture of vegetarianism in Chinese cuisine, but it’s completely absent from the recipes in this book. I think it’s disingenuous to call this book by the title it has for that reason. Also one of the recipes literally calls for gelatin which is NOT vegetarian 😭 Anyways turns out this was a sequel to another non-vegetarian cookbook so it makes a lot of sense that it’s the way that it is

[Chantal · Rating 4 out of 5]

A great clean book with great vegetable recipes. Loved how everything was explained, wished there would have been way more pictures. Overall a great book for cooking great chinese recipes.

[Brenda ~The Sisters~Book Witch · Rating 4 out of 5]

The author provides excellent recipes for stir-fries, rice and noodle dishes, soups, braises, pickles, and vegetarian versions of Chou's dumplings. There is helpful information to follow on equipment, pantry ingredients with substitutions, ways to season and maintain a wok, and other practical tips.

While some recipes are easy to follow, some feel overwhelming to give a try; however, all the information you need is here to make your own at-home Chinese vegetarian food.

I received a copy from the publisher on NetGalley.

[Anna · Rating 5 out of 5]

Book Blurb (since it's not provided here on Goodreads):

"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!"

My Review:

Finally! A cookbook for vegetarians that focuses on traditionally delicious Chinese dishes and is not impossibly challenging or specialized. I was so happy to see this book, having been vegetarian for nearly 20 years and lover of Asian dishes.

The beginning of the book gives an extremely interesting and useful overview about the tradition of vegetarian dishes in Chinese food, the embracing of vegetables by Chinese culture mainly due to Chinese Buddhist monks and nuns, and even tofu! It's mentioned that "temple vegetarian cuisine" is known and revered among the population, and also that meat has traditionally been considered a luxury that all people could not afford. As such, vegetarian dishes became embraced and meat and seafood substitutes readily available and, including wheat gluten and bean curd to make meat substitutes, going back to imperial China. As an American vegetarian, tofu has only more recently become a staple found in general grocery stores, and it certainly never shows up in American cookbooks that aren't specifically FOR vegetarians.

There is an extremely useful overview of go-to Chinese dish vegetables and their possible substitutes if a certain one cannot be found. It discusses prevalence of various foods in mainstream stores vs. more specialized international and Asian food markets. This section will be essential to anyone looking to dive into recipes who aren't as well-versed in Asian foods or are not near an Asian market.

That leads me to the next great thing about this book, and Hsiao-Ching Chou -- she WANTS you to want to cook and makes every conceivable effort to make the approach to the dishes DOABLE for anyone looking to make a go. She suggests ideal and less ideal, but doable, options for dishes, or for traditional vs. possible/not ideal (but doable!) methods to cooking said dishes. She is aware of the limits of various produce and products, and encourages label reading and gives plenty of synonyms for an ingredient in case packaging calls it something else (i.e. "bean thread" is also known as cellophane, glass, vermicelli or sai fun noodles!).

There is also a useful section, as with most cookbooks, describing essential and useful kitchen tools, such as a wok (she even tells you how to properly season your wok!), cleaver, mesh sieve, wok spatula, etc.

I was additionally fascinated by the section describing the variety of soy sauces and each one provides different aromas and spices and tastes - something I hadn't often thought about, as an American.

The recipe sections of the book are as follows: Dumplings, Dim Sum and Small Bits, Soups and Braises, Stir-Fries, Steamed Dishes, Rice and Noodles, Tofu, Eggs, Salads and Pickles. Each section offers a further in-depth look at the dish, or a useful bit of technique or history. The included finished dish photos are enticing and artful. For the dumpling section, images also include step by step folding techniques - this section seems especially challenging to those not used to making such things, but the author makes it seem possible, which, for me, is essential to a cookbook not becoming a dust collector.

Most of the recipes and dishes in this collection are not for beginner cooks, which the author also states in her opening remarks in the book. It may also take some effort and planning ahead to collect all ingredients - for example, the essential white pepper powder and Sichuan pepper corns are not in my spice cabinet, but sound like they add a depth of flavor and spice needed for many dishes. This is also true of various dried mushrooms and kelp. But the author does provide websites she suggests for finding these items online, or mentions a store she knows has multiple locations.

[Cathy Geha · Rating 4 out of 5]

Vegetarian Chinese Soul Food by Hsiao-Ching Chou
Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients

This 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 were

Did I enjoy this book? Yes, it was interesting
Would 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 review

4 Stars

[April Sarah · Rating 5 out of 5]

*ARC received from Netgalley in return for an honest review*

This cookbook is so wonderfully put together. The beginning section lays down a foundation of knowledge that is helpful when you finally get into making the recipes. The pictures are absolutely stunning and great when you are trying to figure out how to pinch dumplings or put together the pancakes. The best part of all is the fact that it gives gluten-free options and if you do decide to add an animal protein, it tells you how.

The only issue I had was with some of the orange text being a little hard to read because of contrast issues. But these sections were usually set to short introductions and did not hinder my understanding of the cooking at all.

[Juli Anna · Rating 3 out of 5]

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).

[Nicole Reid · Rating 5 out of 5]

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.

[Opal Edgar · Rating 4 out of 5]

Vegetarian Chinese Soul Food is a wonderful addition to any vegetarian and vegan kitchen for those who want to add that wonderful authentic Chinese taste to their meals. I love Chinese food and could not imagine living without it, the author reminds us that China has a large vegetarian history and that even people who are not, enjoy vegetables very much.
I was surprised there is no actual section on mock meat, and how to make it, but as it usually is gluten that might not be popular at the moment. In a way I want to say it also proves that the point of the book was more to celebrate vegetables, that to offer alternatives to a meaty diet. As an omnivore, even if we eat a very modest amount of meat in my household, I appreciated the section that quickly explained how to add meat to any of the dishes if you so wanted.
I was born on the outskirts of Chinatown in Sydney and weened on authentic Chinese food at least twice a week. I enjoy cooking Chinese but have always found that my vegetable dishes were a little too heavy handed in condiments. I am excited to try out some of the simple dishes in the book. Because it is amazing how with very little many Chinese simple greens shine and I would love to get that just right.
I particularly enjoy the large section on eggs too, because I often feel like my egg dishes were too similar lately and I feel motivated again by those new recipes and flavours. In fact none of the recipes of the book felt very typical to me (except for the salt and pepper fried tofu). It was nice to see atypical recipes.
I enjoyed the run down on stir fries, giving keys to master any with whatever ingredient you have at hand.
The first section about dumplings and all the delicious bite sizes dim sims is probably the least useful to me. While I love them, they are too time consuming with two very young children, a new job and my writing, for me to make. I used to before, and it was delicious, but I can't gather the energy to do it now. I want no nonsense quick and healthy foods for a family that does not sacrifice on taste. But for those who have the time, I’m sure they will be overjoyed to have what looks like very tasty vegan alternatives to the usual pork and prawn dumplings.
Most recipes have a photo (maybe 3 out of 4) and there is some wonderful step by step pictures for the complicated dumpling making.
There is not as much recipes in there as I thought their would, especially in the rice and noodle section (I’m crazy for a good bowl of liangpi noodles) , but there is the explanations in this book to give you the confidence to swap things around and invent your own dishes, even tweaking your own seasonings to change the taste. Perhaps it did speak to me more than most because I am not new to Chinese cooking, but I do believe it does a very good job at explaining the basics to even a beginner. A very good book.

[M. Raymond · Rating 5 out of 5]

--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:
Dumplings
Dim Sum
Soups and Braises
Stir-Fries
Steamed Dishes
Rice and Noodles
Tofu
Eggs
Salads and Pickles

The 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.

[Annie · Rating 5 out of 5]

Originally published on my blog: Nonstop Reader.

Vegetarian Chinese Soul Food is a plant based tutorial and recipe guide for vegetarian Chinese dishes curated and developed by Hsiao-Ching Chou. Due out 19th Jan 2021 from Sasquatch Books, it's 272 pages (print edition) and will be available in hardcover and ebook formats.

This is a graphically appealing, well written, and accessible cookbook with an array of vegetarian recipes to appeal to most tastes. I really liked the layout and formatting of this cookbook. The introduction covers the basics, with a good overview of tools, ingredients, techniques, and supplies (which might not be familiar to many western cooks). The recipes which follow are arranged roughly thematically: dumplings (the author is a -virtuoso-), dim sum & small bites, soups & braises, stir-fry, steamed dishes, rice and noodles, tofu, eggs, and salads and pickles. There are a number of gluten-free recipes included (including pot sticker dough!), and these are clearly delineated. As the "egg" recipe section implies, not all the recipes are vegan-compliant. There are some lacto-ovo vegetarian recipes, but they too are clearly labeled. Many of them could be adjusted to become vegan friendly.

Each recipe has its ingredients listed bullet style in a sidebar. Measurements are given in US standard only. (There's a metric conversion chart in the back of the book). Special tools and ingredients are also listed, along with yields and cooking directions. The ingredients are mostly easily sourced at any moderately well stocked grocery or international foods store. Nutritional information is not provided.
The recipes and tutorials are well photographed in color. The serving suggestions are very well styled and give visual cooks information about presentation and serving (especially important for cooks who are not familiar with Asian dishes). Essential info, alerts, facts, tips & answers are highlighted in text boxes. The final release version of the book will include an index.

The author's gentle encouragement and wit shine through in the tutorial texts. I am convinced she'd be a really gifted teacher and it would be a lot of fun (and enriching) to be able to take a cooking workshop from her.

Five stars. There are a large number of really tasty recipes here. We've tried a number of them at home and they've all been tasty and error free.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Sharon · Rating 4 out of 5]

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 sauce

Dim Sum and Small Bites: Spring Rolls; Steamed Vegetable Bao

Soups and Braises: Hot and Sour Soup with Dried Lily Buds; Rice Cake Soup with Veg; Sweet Corn Soup

Stir-Fries: Wok-Seared Edamame and Corn; Lucky 8 Stir-Fry

Steamed Dishes: Simply Steamed Baby Bok Choy; Gai Lan with Sesame Sauce

Rice and Noodles: Simple Vegetable Fried Rice; Rice Vermicelli with Vegetables

Tofu: Meatless Ma Po Tofu; Seared Tofu with Baby Bok Choy

Eggs: Zucchini Egg Crepe; Homestyle Egg Fu-Yung

Salads and Pickles: Chili Radish in Soy Sauce; Chinese Cabbage Slaw

Overall, 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 Food
Deliciously 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.

[Alfi · Rating 5 out of 5]

I think there should be more books like this one. 2 years ago I went to China and Taiwan for a few months, it is difficult to find a vegetarian restaurant. Also because my chinese is very limited. I love chinese food. My favorite breakfast is the soymilk with the rice porridge and fried dough. Very typical chinese breakfast. This book covers that recipe as well!

There are some recipes I haven't try, and I'm curious to try them out. Though the meat-replacement from this book mostly using many kinds of mushrooms. I was expecting more than that. Anyway, besides mushrooms, they have a few protein options too in this book, such as tofu.

The author emphasizes how important to use many kinds of soy sauce. Every soy sauce has different effects. She has the cheatsheet for that. Good to know. Also, the pictures are mouth-watering.

So, I would recommend this book to those who love Chinese foods. Because it can be as tasty as with meat.

[Milou]

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.

[Sara Hill · Rating 3 out of 5]

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.

[Meghan · Rating 5 out of 5]

This book was received as an ARC from Sasquatch Books in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

I am a huge lover of Chinese and Asian cuisine and have been wanting to eat a little healthier these days and this is the perfect cookbook to do that. All of the dumplings, salads and stir frys look delicious and I can't wait to try them all. It was also so fascinating to hear Hsiao's background on his cooking and how he chose to specialize in Asian cuisine. This food looks so delicious that it it sure to satisfy the soul and I am here for it! I hope this does very well that we can make it a potential candidate for the next cooking demo.

We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.

[Jo · Rating 5 out of 5]

When I requested for this book, it is mainly out of curiosity. I was born and bred in Asia, in a culture that has chinese identity (as you well know that Asia contains more ethnic and culture, and Asians = Chinese). But chinese food can be found everywhere. We can also orders chinese foods from local restaurants.

More and more people change their diets to vegan or vegetarian lately, for health issues, out of consciousness to stop killing animals, or simply to have a better life by consuming greens. So this kind of book is important for us who stays at home and want to try making healthier chinese foods.

Though I know some chinese dish that don't contain any meat, still this book surprises me with the idea of changing meat in some food with vegetables. Moreover, those dishes looks really appealing!

[Diane · Rating 5 out of 5]

This is an excellent guide for anyone wanting to approach true Chinese cooking at home. The book is beautifully laid out allowing both the informed and uninitiated use the book with ease. I used to test recipes as a home cook for a national food magazine prior to publication. I know where pitfalls can happen with recipes., These are flawless. Ingredients are photographed and described to inform the used of the best way to select and use the product as well as what to anticipate of it's inclusion in each dish. Instructions are clear and concise and never intimidating. The dishes are lovely and will make both vegetarians and as well as meat eaters happy and satisfied. All cookbooks should be this well out. It is a vision for the eyes and a true sensation for the mouth!

My thanks to NetGalley for the ARC of Vegetarian Chinese Soul Food in exchange for my honest opinion.

[Dee · Rating 4 out of 5]

I reviewed this book as an ARC through NetGalley -- thank you to the publisher.

This book offers a deep dive into Chinese food and dishes, both familiar from American Chinese restaurants and some less familiar. There are helpful explanations of ingredients and often recommended brands, as well as thoughtful discussions of variations among items like soy sauce. The book is well-organized and the recipes are clearly laid out; a novice cook might be daunted, but a savvy home cook could easily follow along. The photography shows tantalizing glimpses of selected dishes. This book is a great resource for anyone looking to eat more plant-based foods from China, a country with incredible regional diversity and deep culinary history.

[Annanya · Rating 4 out of 5]

𝗩𝗲𝗴𝗲𝘁𝗮𝗿𝗶𝗮𝗻 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗦𝗼𝘂𝗹 𝗙𝗼𝗼𝗱: 𝗗𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀𝗹𝘆 𝗗𝗼𝗮𝗯𝗹𝗲 𝗪𝗮𝘆𝘀 𝘁𝗼 𝗖𝗼𝗼𝗸 𝗚𝗿𝗲𝗲𝗻𝘀, 𝗧𝗼𝗳𝘂, 𝗮𝗻𝗱 𝗢𝘁𝗵𝗲𝗿 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝗯𝘆 𝗛𝘀𝗶𝗮𝗼-𝗖𝗵𝗶𝗻𝗴 𝗖𝗵𝗼𝘂
This book had so many recipes!! The recipes mix so many different vegetables creating unique flavours. This book will be my best reference for chinese cooking. 
The book also explains different noodles used in the cooking, the maintenance of wok that will be used in the cooking and so many other details that will help any one to cook. I did try a few recipes after i got the book and can confirm it tastes yummy
The book is for vegetarians, vegans, eggaterians. There is also an explanation how to include meat in the recipes if you want to!
Thank you publishers and netgalley for my copy!

[Tove R. · Rating 4 out of 5]

A good book about Chinese food. Since it’s a huge country I know there are many great traditions and recipes out there that I haven’t got a clue even exists, but this book gave me lots of new ideas and recipes. I cook a lot of Chinese-style dishes, and I’m always happy to try new ones. I will try many of these.

The recipes are nicely presented in sections, like dumplings, stir fried, and tofu. I wish all dishes were accompanied by photos. The author also tells lots of good information regarding ingredients, different ways of chopping, and soy sauce. Lots of information to cook brilliant Chinese dishes.

[Sonia Williams · Rating 5 out of 5]

I regularly cook Chinese food and was excited to see a book of vegetarian recipes, perfect for these more plant based times. The book is well structured and there are veggie options of old favorites such as wonton, congee, sticky rice and noodle dishes. I loved the Sichuan salt and pepper tofu a great alternative to a meat based dish.
There are also some great notes embedded in the books - the one covering desserts and wine was enlightening, however the section for An Ode to Soy Sauce was excellent, with tasting notes for a variety of soy sauce brands. Genius.
Recommended and my thanks to Netgalley and Sasquatch books for access to the ARC.

[Leilanie M. · Rating 5 out of 5]

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!

[Cozy Book Spot · Rating 4 out of 5]

I love Chinese food and I found this book very useful. There are 75 plant-based comfort food recipes and they seem a bit hard to make so I don't know if I personally would make them at home. I'm not a vegetarian but I like trying vegetarian dishes sometimes and I would eat some of the dishes in this book. Not every recipe has photos but the ones that does look very good! I received a free digital copy of this book from NetGalley in exchange for my honest review

[Sveva · Rating 5 out of 5]

Ah the recipes in this book are delicious!! Love the first part of the book, the tips and tricks of what you're going to need in the kitchen. If you're a foodie, you need to try some of the recipes in this book. I can't wait to try them all!
The design and the photos are amazing, they definitely made you want to actually try those dishes.

[Ro · Rating 5 out of 5]

Anyone who loves Chinese and Asian cuisine will love this cookbook. The cookbook starts with tips and tricks, then detailed information on each of the common veggies that are used in the dishes, followed by recipes filled with pictures of the dishes. I have made the dumplings and spring rolls, both of which were very easy to make.