From asiasociety.org/texas
Dive into cuisines and culinary traditions across Houston's Asian and Asian American communities! In our Foodie Fridays, Asia Society Texas' team shares favourite foods, traditions from diverse backgrounds, and more — stay hungry!
Meet Janjay Mason
Janjay Mason is a Liberian American Houston native and Asia Society Texas' Education and Outreach Coordinator. While education as a profession runs in her family, she never misses an opportunity to learn and discover new things in her everyday life. Her edible garden, various cookbooks, and connections to people and places in Houston and beyond are evidence of her desire to know and experience all she can before sharing with others, whether through stories, art, or lesson plans.
Why I'm focusing on vegan and plant-based cuisine
Food is such an important and unifying component of any culture. Vegetarian and vegan options might be standard or easily incorporated into some cultural cuisine, but for those who decide to change to a diet that runs alternative to what they've enjoyed in the past, there can be a sense of trepidation.
After deciding to go fully vegan after a few years of trial and error, I was very nervous about losing my connection to Liberian and southern American foods — but I've found that delving deeply into each recipe and discovering substitutions has made me feel even more connected to my culture. I've also realized that many new doors have opened to connect with some of the wonderful Asian cuisine here, so in some ways, things haven't changed much for me at all.
In Houston and beyond, Asians and Asian Americans have been eating, creating, and enjoying plant-based and vegan meals. Whether traditional staples or reworked cultural dishes, these meals can be so important to anyone who would like to connect with food in a way that is accessible to their dietary needs.
What I'm currently enjoying
During the holidays, I was gifted The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro, who answers the question "how can you be vegan and Korean?" by offering plant-based alternatives to traditional and homegrown dishes alongside intimate stories of her and her family's lives. It's a fun, introspective cookbook that allows you to enjoy each meal beyond its taste. I've enjoyed making some of these meals, and I've already made a list of more I'd like to make in the future. Molinaro also labels recipes according to how easy they are to make, which has been a lifesaver so far!
Dishes I find myself returning to again and again
I feel so lucky to live in a city where so many of these meals or their ingredients are readily accessible. Here are a few dishes I can't get enough of.
Red lentil curry is one of my go-tos for lunch. When the right quantity of spices and other ingredients are added correctly, it's such a flavourful, aromatic experience. I usually eat it without rice, but I've found that adding rice makes the curry last longer. I've enjoyed the recipe available via Swasthi's Recipes!
The recipe for khanpoong tofu (spicy crunch garlic tofu) can be found in The Korean Vegan Cookbook. The sauce is delicious, and I can't get enough of the tofu. I've had this cookbook only a few months, but I've already made this dish four times. Each time, I've doubled up on the portions so I can enjoy it for a longer amount of time. It's definitely my favourite meal right now.
I used to occasionally enjoy braised pork belly, so eggplant with garlic sauce at One Dragon Restaurant is my favourite unofficial substitution. The eggplants mix so well with the sauce and are incredibly tender.
My wildcard recommendation
Start a small garden! If you enjoy cooking, it can be rewarding to make the meal comprised partially or completely of ingredients you grew.
There's nothing like a warm, roasted sweet potato on a cold day. Plus, sweet potato leaves are also edible! Chinese stir-fried sweet potato leaves are a delicious meal, and in the right conditions, you'll have plenty of sweet potato leaves to last you until winter.
Peppers, onions, and tomatoes add flavour to your meal. When cooking some Korean and Sichuan Chinese dishes, you might find yourself especially in need of some peppers.
https://asiasociety.org/texas/foodie-friday-vegan-and-plant-based-cuisine
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