Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore

Growing up in an international family, Remy Morimoto Park ate food from her parents’ Korean, Japanese, and Taiwanese cultures; other family members’ French and Brazilian origins; and close friends’ Thai homes. When she began struggling with an eating disorder and problems with addiction, she turned to a vegan and gluten-free lifestyle and found herself drifting away from her family meals and childhood comfort foods, locking on to the cucumber sticks, grilled chicken salads, and bean burgers that dominate the popular diet and vegan spaces. But Remy’s rejection of meat dishes, and frustration in finding vegan meals while eating out at Asian restaurants, put a stress on potential ways to connect with family members and her heritage.

Turning her old comfort foods into inspiration for new dishes, she was able to strengthen her relationship with food, a crucial part in her recovery from addiction and disordered eating. It also gave her opportunities to explore traditional vegan diets in her cultures, including Korean temple food, Japanese Buddhist cuisine, and Taiwanese faux meats, and she found that the compassionate lifestyle that is a part of veganism was a pillar in her recovery.

In this beautiful, inspirational book, Remy offers elegant, easy-to-make plant-based takes on international and Asian-ish dishes such as:

• Smoky Maple Tempeh Bacon
• Green Garden Soba Noodle Salad
• Taiwanese Five Spice Brussel Sprouts
• Spicy Peanut Ramen
• Thai Basil Tempeh
• Japanese Kare, with Popcorn Tofu
• Pesto Pão de Queijo/Brazilian Cheezy Bread
• Miso Caramel Crème Brulée
• Sesame Bark Chocolate

From breakfast to dessert and every meal in between, Sesame, Soy, Spice provides standout vegan and gluten-free recipes alongside thoughtful reflections on family, culture, and wellness. As Remy says, the recipes in this book are love letters to her family members, to the countries she’s lived in, and to her teenage self—the one who thought she had to reject the food of her culture to live authentically for herself.