Me, testing recipes for the tofu chapter in my cookbook: Come again?

One of my Taiwanese students today wrote “Vegetable English :)” on the corner of the board and I had no idea what that meant until he yelled, “it’s our president!” Tsai Ing-wen = vegetable + english. this the kind of Chinglish only kids could come up with

Impossible might be the first name you think of when it comes to plant-based meat, but Hong Kong’s Omnipork has been quietly taking over the Asian market. buff.ly/36E7jpa

the fact that taiwan has regular air raid drills to prepare for a china missile attack and yet i still feel safer being here than in america rn

What's happening in Portland is the next step in an unaccountable police state that acts with violent aggression and full confidence that they can get away with walking all over civil liberties. Don't know why so many don't trust cops? Violent actions like this are part of it.

Every Saturday i buy groceries from the old Taiwanese grandmas in my local market. Can never know what to expect but the selection is all homegrown and wildly beautiful. When they sell everything (usually by 9 am) they pack up and go back home up the mountain. I love it so much

In this week's Monday Interview, cookbook author Hannah Che talks MSG, mock meat, and China’s deep plant-based traditions. buff.ly/3p2Yyig

I love this piece so much.

Though it’s her first cookbook, Hannah Che (Hannah Che 車美惠), a vegan chef, photographer, and blogger, has contributed an invaluable addition to the canon of vegan and vegetarian home cooking eater.com/23327897/best-…

Explore the delicious and incredibly soulful world of Asian vegan cooking in our latest episode! Francis talks with Hannah Che 車美惠, author of “The Vegan Chinese Kitchen,” and Chef james daniel bowien, author of “Mission Vegan.” Listen: splendidtable.org/episode/2022/1…

Fantastic cookbook by Hannah Che 車美惠 Made multiple dishes the first day I brought it home and the entire family loved it. 🏆😋🥰 Thank you, Hannah Che! (HT McNally Jackson for displaying it in your lovely bookstore so I could discover it.) ps Her website: theplantbasedwok.com

Karen couldn’t sleep last night & ended up buying Hannah Che 車美惠’s The Vegan Chinese Kitchen around 2:00 am. Fourteen hrs later we had blanched lettuce w/ginger soy sauce, dry-pot cauliflower, & braised tofu skins in chili bean sauce. So good.