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 Post subject: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Wed Dec 19, 2012 7:20 pm 
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Has anyone made anything from this new cookbook? What did you think of it?


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Thu Dec 20, 2012 6:08 am 
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I don't think I'll get it, unless anyone tells me it's amazing. I've got 3 other books by her and though I don't dislike them I just never use them.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Thu Dec 20, 2012 3:54 pm 
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I read on Amazon that she lived in China for a year. That makes me more interested than I might have been otherwise.


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Thu Dec 20, 2012 4:25 pm 
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That is interesting.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Fri Dec 21, 2012 12:53 am 
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I saw this one at work. It was pretty.... "eh" to me. I'm not someone who needs pictures, but the recipes didn't really grab at me (to be fair, I've said this about a few others books - ie: American Vegan Kitchen, and then bought it, but other books that fell under "eh" haven't won me over.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Mon Dec 24, 2012 1:27 am 
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Haven't bought it yet, but definitely will. I use her other cookbooks more than any other ones on my shelf - her Mediterranean Vegan Kitchen was one of my first vegan cookbooks and remains my favorite, the Tropical one is a close second. Her recipes always feel authentic, but simple and straightforward and ultimately totally "normal" so you can feed anybody in your life with them. And they're mostly fast, too, or at least minimal hands-on time. Also - all normal, easy to find in a regular market ingredients, although I imagine that might be less true of this book.


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Mon Dec 24, 2012 6:19 am 
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Hm. I have tropical vegan, thinking i would get a lot of use out of it here in the tropics, and honestly use it really only for the gallo pinto recipe.
the problem may be that in that book she relies on a lot of things that, ironically, in the tropics i don't have access to (cans of beans, cans of coconut milk/cream, fruit nectars, gyoza wraps, pitas, tortillas, etc). I'm sure that if you live in north America it would be easier.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Mon Dec 24, 2012 1:30 pm 
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Yeah, it's clearly written for an N. American audience!


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Mon Dec 24, 2012 8:30 pm 
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Efcliz wrote:
I don't think I'll get it, unless anyone tells me it's amazing. I've got 3 other books by her and though I don't dislike them I just never use them.

Same.


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Wed Feb 27, 2013 3:07 am 
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merrylom wrote:
I am not a big fan of cookingtheveganbooks but I like the salad recipes in this book.
Many salad recipes given which we can make in two or three minutes.


Ace.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Wed Feb 27, 2013 7:12 am 
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Efcliz wrote:
merrylom wrote:
I am not a big fan of cookingtheveganbooks but I like the salad recipes in this book.
Many salad recipes given which we can make in two or three minutes.


Ace.


Haha.

I just noticed this while browsing books online and was tempted to order it. I used the Amazon look-inside thingy and actually copied down a few recipes to try cause they looked really yummy. I lived in Japan for over 5 years so I'm very familiar with Japanese cooking, and I started to cook Korean food too while I was there and had easy access to all the ingredients. Chinese cooking is still a bit of a mystery to me though, so I would really like to have some authentic recipes to try. Hmmm... Another one to add to the list!
I'll have to keep an eye on this thread.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Fri Mar 01, 2013 10:13 am 
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I made the cabbage and tofu stirfry, but subbed bok choy for the cabbage. It was very good. Simple but quick and tasty.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Sun Mar 03, 2013 9:30 am 
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I just bought this and plan to make the hot and sour soup recipe tomorrow. I like her Mediterranean book, so I have hopes for getting good ideas out of this one.


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Sun Mar 31, 2013 1:37 pm 
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I came across this conversation looking for a possible edits to this cookbook and wanted to say, since it isn't getting much love here: this is one of my very favorite cookbooks. We had Tibetan lentil soup, Sesame asparagus, Kung Pao tofu, and dan dan noodles just last night and everyone loved everything.

(Also orange scented broccoli from Appetite for Reduction.)

I've also had the hot pot, the Tibetan chickpea salad, the scallion pancakes, smacked cucumbers and a few other things and we love them all. The recipes are generally pretty easy.


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Sat Jun 08, 2013 2:43 pm 
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Thank you for your feedback Emmeya. I'm still in the market for a Chinese cookbook so what I may do is get this one, as well as Every Grain of Rice from the library and compare the two.


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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Sat Jun 08, 2013 5:07 pm 
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wait, scallion pancakes? I had some of those when I was in China and I then declared them the best thing ever. a chinese restaurant we used to go to has them but they aren't vegan.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Sun Jun 09, 2013 1:11 am 
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I made scallion pancakes from the Tofu666 blog and they were delicious.

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Mon Jun 10, 2013 8:27 pm 
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aw, now we need to make those scallion pancakes again. ;)

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 Post subject: Re: The Chinese Vegan Kitchen by Donna Klein
PostPosted: Mon Jun 10, 2013 9:47 pm 
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Emmeya wrote:
I came across this conversation looking for a possible edits to this cookbook and wanted to say, since it isn't getting much love here: this is one of my very favorite cookbooks. We had Tibetan lentil soup, Sesame asparagus, Kung Pao tofu, and dan dan noodles just last night and everyone loved everything.

(Also orange scented broccoli from Appetite for Reduction.)

I've also had the hot pot, the Tibetan chickpea salad, the scallion pancakes, smacked cucumbers and a few other things and we love them all. The recipes are generally pretty easy.



this is really cool. thanks for sharing your feedback. I don't totally love Chinese food, but my husband does... and I like seeing that there are some Tibetan recipes too. That seems pretty cool.
:)

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