Christine Wong

1 week ago | vegan-news.net | Christine Wong |Natalie Norman |Lauren Toyota |Hannah Kaminsky

Fruits are some of the healthiest foods we can add to our diet. They’re not just packed with essential vitamins and minerals, like vitamin C and potassium, but they’re also rich in antioxidants, too. These powerful plant compounds can help tackle free radical damage in the body, which, over time, increases the risk of diseases, like cancer and heart disease. Take blueberries, for example. Research suggests that just one cup of the fruit contains literally thousands of antioxidants.

Nov 17, 2024 | plantbasednews.org | Christine Wong

For an effortless yet beautiful dessert, make this five-ingredient mango pudding by Christine Wong. It comes from her vegan cookbook, The Vibrant Hong Kong Table, and adds a plant-based twist to a traditional pudding. Pudding, typically a creamy, soft-textured dessert, doesn’t tend to be vegan-friendly as it’s made by thickening ingredients like milk with gelatin. Originally British, pudding desserts have spread worldwide and evolved with regional ingredients and flavors.

Nov 16, 2024 | plantbasednews.org | Christine Wong

Sweet and sour cauliflower, or Teem Syun Ye Choi Fa, offers a vibrant, plant-based twist on the traditional Chinese dish. This recipe by Christine Wong follows the classic methods of Mama Wong, who used fresh citrus instead of ketchup or vinegar. The result is a bright, tangy flavor that pairs perfectly with crispy, fried cauliflower. This recipe comes from her new vegan cookbook The Vibrant Hong Kong Table.

Nov 12, 2024 | shelf-awareness.com | Khushbu Shah |Melissa Martin |Emily Roz |Christine Wong

Amrikan: 125 Recipes from the Indian American DiasporaShare with friends:Permanent Link:With dishes like tasty homemade chai and veggie burgers enhanced with garam masala, Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah invites readers to sample a distinctly Indian American culinary experience.

Nov 8, 2024 | plantbasednews.org | Christine Wong

Rice noodle rolls, or Jyu Cheung Fun, are a traditional breakfast or snack dish in Hong Kong. These delicate steamed rice noodles have a unique, soft texture and are rolled into thin layers, then drizzled with flavorful sauces. With peanut and hoisin sauces, the dish has a creamy, savory, and slightly sweet flavor, making it a satisfying start to the day. The recipe comes from Christine Wong’s cookbook The Vibrant Hong Kong Table, which showcases vegan versions of Hong Kong staples.