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Happy vietnamese new year 20231/12/2024 Seaweed contains the chemical compound glutamate, umami’s driving force. And my use of seaweed is not super-traditional, but man, seaweed adds a lot to recipes.” But for me, it’s really about the elemental aspects of Vietnamese food and cooking, which is very agricultural, very agrarian, very much rooted in what we harvest from the land and adding just a little bit of meat. We can call it plant-dominant or plant-led. She found countless ways to celebrate her native cuisine with this ancient protein source, produce and grains. Plant-based meat alternatives may come and go but tofu has been around for more than 2,000 years. Nguyen enjoyed exploring enduring ideas in Vietnamese cooking. The word ‘ever-green’ in the book’s title holds layers of meaning, a nod to the vegetable-forward recipes as well as a sense of timelessness. You’re worried about all of your guardrails and stepping outside of your lines instead of just learning how to create really good food.” As a food writer and cooking teacher, I don’t want people to feel boxed in, because I think that limits you,” says Nguyen. If you’re vegan, you can use this book and make fabulous food. “If you’re a little flexible, you can still focus on vegetables and make fabulous food. Nguyen’s easygoing attitude toward vegetable-forward cooking is in line with the more than 3.5 million Canadians who identify as flexitarians. This advertisement has not loaded yet, but your article continues below.
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