Yum.
Shortly after we arrived in Guangzhou, we met a doctor friend of Rachelle’s friend we replaced. He introduced us to the wonders of vegetarian Buddhist Chinese food at a restaurant called Yixin, near the rail station. It was a refreshing change from our previous experiences with Chinese and especially Cantonese cuisine up to that point, which usually involved our food staring back at us, or playing a rousing game of “Guess Which Organ This Is.” In addition to various veggies and bean curd, as would be expected, there were also quite a few textured vegetable protein fake-meat dishes, most of which were surprisingly convincing, and all of them super-delicious.
Fast forward. One of Rachelle’s colleagues’ friends owns another Buddhist vegetarian restaurant, right next to Rachelle’s gym and the campus. And, we got a cookbook, each with two weeks’ worth of recipes for each season. It’s in Chinese. I think I can figure it out.
This is going to be great.
Or terrible, I’m not sure yet.
Rachelle assures me it will be great. She’s the best.
Cookbook cover!
Sample page! It appears to indicate which colors you get from which dishes.
Oh how I envy your adventure! and I really enjoy your writing and humor…thanks!