Welcome to issue #015 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
If you want to help shape our efforts in making a timeless Cantonese cookbook, join our community of 600+ members. You’ll get a digital copy once it’s ready, as well as full access to our weekly Cookbook Confidential and our private group chat. Founding Members will also have their name in our cookbook acknowledgements, and a signed physical copy.
This is our masterclass on cooking Chinese plant-based meals that are extremely healthy and equally delicious :)
This is a 3 course meal, complete with brown rice & mung bean, a tofu mushroom soup, and a stir-fried medley of vegetables + fungi + mushrooms.
We have the full walkthrough in our video, and the written guide on our blog:
https://madewithlau.com/recipes/plant-based-meal
(Also, thank you to Asian Health Services for collaborating with us to bring this video to life!)
Hope you enjoy :)
With love,
Randy & the Lau family
