Table of contents
- Also by Hetty Lui McKinnon
- Title Page
- Copyright
- Contents
- Dedication
- Introduction
-
Chapter 1: Home, Where I Want to Be
- Ginger-Roasted Kabocha with Black Rice and Ginger-Miso Dressing
- A Vegan Prosperity Toss
- Charred Gai Lan with Black-Eyed Peas and Chile Crisp Vinaigrette
- Curry Potato-and-Pea Dumpling Salad
- Yo Po Spicy Rice Cake Salad
- Soba Noodles with Crunchy Vegetables and Fu Yu Sesame Sauce
- Hot-and-Sour Potato Salad
- Spiced Pumpkin Nian Gao (Mochi Cake)
-
Chapter 2: A Quiet Seduction
- Turmeric Daikon Pickles (Danmuji)
- Mushroom and Black Bean Sauce Noodles with Turmeric Daikon Pickles
- Salted Eggs (Haam Daan)
- Salted Egg Salad
- Slow-and-Spicy Tomatoes with Pearl Couscous
- Whole Roasted Cauliflower with a Mountain of Dill
- Tofu and Kale with Sweet Peanut Sauce
- Gruyère, Jalapeño and Scallion Mochi Balls
- Xôi đậu Xanh (Mung Bean Sticky Rice)
- Black Sesame Tofu “Basque” Cheesecake
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Chapter 3: Cook in Translation
- Master Cashew Cream
- Oyster Mushroom Shawarma with Farro and Lemon Cashew Cream
- Fennel Salad with Pickly Dressing
- Potato and Sumac Salad
- Mapo Tofu Salad
- Potato and Scallion Flatbread
- Spicy Bean Curd Skin, Crunchy Veg and Vermicelli Salad
- Roasted Brussels Sprouts Bowl with Preserved Lemon–White Bean Whip
- Vegan Meringue
- Deconstructed Pavlova Board
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Chapter 4: Everywhere, All at Once
- Salsa Macha
- Broccoli and Tempeh with Salsa Macha
- Vegan Dan Dan Salad
- Vegemite Slaw with Crispy Vegemite Chickpeas
- Bibimbap-Style Gnocchi with Gochujang Vinaigrette
- Asparagus and Tofu with Spiced Coconut
- Ode to Elena’s Kale Caesar
- Som Tam Sugar Snap Pea and Apple Salad
- Tofu Bread Rolls
- Hong Kong Milk Tea Tres Leches
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Chapter 5: On Acid
- Candied Any-Nuts
- Easy Beets and Lentils with Tahini-Yogurt and Candied Nuts
- Spiced Chickpea and Lentil Salad
- Roasted Spiced Carrots and Crispy Tofu with Agrodolce
- Cauliflower Larb
- Taro with Smashed Cucumber and Spicy Peanut Sauce
- Whipped Kimchi Tofu with Spring Things
- Ginger-Soy Radishes and Red Onions
- Pickled Mushrooms with Quinoa
- Rhubarb and Cardamom Spritz
- Rhubarb and Rosewater Almond Cake
- Chapter 6: Full Circle
-
Chapter 7: More Than Umami
- Salt-and-Vinegar Potato Salad
- Shawarma Zucchini with Peas and Tofu Green Goddess
- Mushroom, Seaweed and White Bean Burger Salad
- Eggplant Trifle
- Cold Tofu with Apricot and Balsamic Beets
- Sweet, Sour and Spicy Mushrooms with Brown Rice
- Buffalo Corn Salad with Celery and Chickpeas
- Iced Tea Fizz
- A Rice Pudding Inspired by Güllaç
- Chapter 8: Summer in the City
- Chapter 9: Turn Up the Volume
-
Chapter 10: Aisles of Content
- Coronation Cauliflower and Chickpeas
- Herby Roasted Cinnamon Delicata Squash and Quinoa
- Braised Spicy Eggplant and Tofu with Noodles
- Spicy Celery Root Remoulade
- Sunchoke and Cannellini Beans with Never-Ending Tahini Sauce
- Roasted Grapes and Feta with Grains and Kale
- Black Sesame Rice Pudding with Caramelized Asian Pears
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Chapter 11: Unfinished Symphony
- Stuffing Salad
- Carrots with Mole Encacahuatado
- Soba with Roasted Brussels Sprouts, Mushrooms and Maple–Soy Sauce Caramel
- Squash and Kale with Green Fregola
- Roasted Cauliflower and Potatoes with Cilantro-Mint Chutney
- Sweet Potato, Butterbeans and Radicchio with Corn, Yuzu and Scallion Hot Sauce
- Matcha and Ginger Custard Tart
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Chapter 12: The Season of Fruitfulness
- Sweet Potato and Black-Eyed Peas with Charred Scallion Dressing
- Roasted Rutabaga and Apple with Kale and Coconut Vinaigrette
- Shaved Brussels Sprouts with Tofu Crumble, Shiitake and Hot Tahini
- Roasted Cabbage Wedge Salad
- Roasted Romanesco with Chickpeas and Ginger Scallion Oil
- Turnips with Whipped Pistachio Feta
- Butternut with Lentils, Olives and Pickle Sauce
- Sparkly Orange Ginger Butter Cookies
- Little Christmas Cakes
- Thank You
- Acknowledgments
- Index
- About the Author