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Embark on a delightful culinary adventure with Hetty Lui McKinnon, a renowned cookbook author and recipe developer celebrated for her innovative approach to plant-based cooking. This collection showcases a diverse array of her creations, demonstrating her skill in transforming vegetables into exquisite and satisfying meals. From vibrant salads bursting with flavor to hearty main courses and comforting soups, McKinnon's recipes are a testament to the versatility and deliciousness of vegetarian cuisine. Her work has garnered significant acclaim, making her a prominent voice in the global food community and inspiring countless home cooks to explore the world of plant-forward dining.

Among McKinnon's many impressive offerings, her Mapo Tofu Salad stands out as a particular favorite among our team. Associate editor Nina Moskowitz enthusiastically describes this dish as a harmonious blend of tender cabbage and perfectly cooked tofu, enveloped in a tantalizing dressing featuring fermented bean paste and Sichuan peppercorns. This salad exemplifies McKinnon's ability to infuse traditional Asian flavors with a fresh, modern twist, creating a dish that is both familiar and exciting.

Beyond the celebrated Mapo Tofu Salad, McKinnon's repertoire extends to a variety of dishes suitable for any occasion. For a quick and flavorful weeknight meal, her Sesame Tofu With Broccoli offers a vegetarian rendition of the classic sesame chicken, enhanced with the rich depth of tahini. Those seeking a comforting and nourishing option will find solace in her Tomato and Egg Drop Noodle Soup, a delightful combination of sweet tomatoes, delicate egg ribbons, and springy noodles. Furthermore, for a memorable side dish to complement any festive gathering, her Charred Green Beans With Brown Butter Vinaigrette have been lauded by readers as "ridiculously good."

McKinnon's influence extends beyond individual recipes; she is a prolific contributor to esteemed publications such as New York Times Cooking and Australian Broadcasting Corporation Lifestyle. Her culinary insights and innovative recipes have also graced the pages of Food52, Food & Wine, and The Guardian, solidifying her reputation as a leading figure in the food world. Her monthly Substack newsletter, "To Vegetables, With Love," further provides a platform for sharing an abundance of recipes and culinary wisdom, fostering a community of plant-based cooking enthusiasts.

Her extensive bibliography includes six cookbooks, each a treasure trove of vegetarian inspiration. Titles such as "To Asia, With Love," "Tenderheart," and her most recent work, "Linger" (which features the aforementioned Mapo Tofu Salad), showcase her profound understanding of flavor, texture, and the art of crafting compelling plant-based dishes. These books serve as invaluable resources for anyone looking to expand their culinary horizons and embrace the joys of vegetable-centric eating.

Hetty Lui McKinnon's culinary contributions offer a rich tapestry of plant-based delights, ranging from spicy and savory to sweet and comforting. Her commitment to showcasing the potential of vegetables in diverse and innovative ways has made a significant impact, inspiring both seasoned chefs and home cooks alike to explore new flavors and embrace healthier eating habits. Her work consistently proves that vegetarian meals can be both deeply satisfying and incredibly exciting.