{"id":25796,"date":"2022-07-08T04:50:24","date_gmt":"2022-07-08T11:50:24","guid":{"rendered":"https:\/\/www.happycow.net\/blog\/?p=25796"},"modified":"2025-02-03T01:10:33","modified_gmt":"2025-02-03T09:10:33","slug":"spotlight-yin-raw-vegan-chef","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/spotlight-yin-raw-vegan-chef\/","title":{"rendered":"Spotlight | Yin, Raw Vegan Chef"},"content":{"rendered":"
<\/div>\n

<\/p>\n\n\n\n

We recently got to chat with the lovely raw vegan chef Yin! In this interview, she goes in-depth to talk about her own vegan journey, sharing her top restaurant recommendations, words of advice, and also a fun recipe for us to try. Let’s dive in!<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"Raw<\/a><\/figure>\n\n\n\n

HC: Please tell us a bit about your story and your culinary journey.<\/strong>
Y:<\/strong> I\u2019m a raw vegan chef & educator, bestselling author and TEDx speaker<\/a>. I actually have a law degree but decided to leave the corporate world to discover my passion in life, which turned out to be raw vegan cuisine. <\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

As a Certified Raw Food Teacher, I help people all over the world make delicious and beautiful raw vegan food.<\/p>\n\n\n\n

Currently, I offer 24 online vegan cooking courses on ice cream, cheese, tempeh, mooncakes and Asian cuisine. <\/p>\n\n\n\n

I\u2019m really excited with my raw vegan uncooking courses on Korean, Japanese, Indian, Thai, Malaysian, Indonesian and Vietnamese food as not many other chefs focus on raw vegan Asian food. You can check them out here<\/a>. <\/a><\/p>\n\n\n\n

I also wrote a bilingual (English & Chinese) print book on \u201cGuilt-free Desserts\u201d which was published by Seashore Publishing and made it to Kinokuniya Malaysia\u2019s Best Sellers list. <\/p>\n\n\n\n

\n\n\n\n

HC: When, why, and how did you make the switch to raw vegan?<\/strong>
Y:<\/strong> In the early 1990s, I became aware of how meat wasn\u2019t good for our bodies – I read about this in books, magazines and newspaper articles so I started cutting down on chicken, beef, and lamb. Unfortunately, I was also brainwashed by the general public telling me that I needed to have protein<\/a> and thought I had to get that from fish. So for a long while I was more or less a pescetarian<\/a>, eating mainly vegetables and some fish\/seafood<\/a>. <\/p>\n\n\n\n

Fast forward to 2014, I made my very first fully raw vegan meal and in 2015 I started transitioning from pescetarian to vegetarian to vegan. In 2016, I became vegan.<\/strong><\/p>\n\n\n\n

Health<\/a> was the main reason why I embarked on a raw food journey. I suffered from eczema for more than 30 years. This was completely healed after I went on a raw vegan lifestyle. I used to fall sick with the common cough and cold every month but that stopped because a raw vegan diet naturally supports the immune system and decreases inflammation<\/strong>. I experienced better digestion<\/strong>. Surprisingly, raw vegan food is actually gentle on your digestion – digestion is speedier and more comfortable. There was a very obvious increase in energy levels<\/strong>. <\/p>\n\n\n\n

I talk about all these during my presentations, demos and personal consultations so that more people are aware of the direct correlation between food and health.<\/p>\n\n\n\n

Later on, I also learnt about the horrors of the meat and dairy industry<\/a>. I was so shocked by how much cruelty to animals has been caused just because humans crave the taste of meat. Coupled with the negative effect animal agriculture has on the climate emergency, it totally made sense to be vegan<\/a>. <\/p>\n\n\n\n

\n\n\n\n

HC: People often think raw food is bland and boring; how would you challenge this opinion?<\/strong>
Y: <\/strong>I\u2019ve been working on busting that myth for the past few years!<\/p>\n\n\n\n

I\u2019m also very passionate about Asian food so I\u2019ve focused on developing raw food recipes on the following, NONE of which are bland or boring \ud83d\ude42<\/p>\n\n\n\n

Malay<\/a>
Vietnamese<\/a>
Indonesian<\/a>
Japanese<\/a> 
Thai<\/a>
Indian<\/a>
Korean<\/a>
And you can browse more courses here<\/a>.<\/p>\n\n\n\n

\n\n\n\n

HC: What’s your favourite dish to cook?<\/strong>
Y:<\/strong> I love Rendang because it\u2019s so flavoursome; I’ve made many versions of raw vegan Rendang using mushrooms, jackfruit and even cauliflower. <\/p>\n\n\n\n

My favourite is my Indonesian Rendang recipe with king oyster mushrooms. It has 26 ingredients but I feel it\u2019s worth making once you take a bite.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

HC: What are your top 5 favourite vegan restaurants?<\/strong>
Y:<\/strong> This is such a tough one as I\u2019ve enjoyed so much vegan food all over the world!<\/p>\n\n\n\n

<\/p>\n\n\n\n

1. Plant, Food + Wine<\/a> <\/h2>\n\n\n\n

in Venice, California for their raw food. I\u2019ve made many of their recipes during my culinary training and it was a dream to be able to visit and enjoy both the cooked and raw food there. <\/p>\n\n\n\n

<\/p>\n\n\n\n

2. Sayuri Healing Food<\/a><\/h2>\n\n\n\n

Fantastic raw food in Bali. Very creative dishes!<\/p>\n\n\n\n

<\/p>\n\n\n\n

3. Sala<\/a><\/h2>\n\n\n\n

in KL for their Nasi Lemak and their burritos. <\/p>\n\n\n\n

<\/p>\n\n\n\n

4. Yang Shin<\/a><\/h2>\n\n\n\n

in Taiwan for their vegan dim sum. This is a vegetarian dim sum place but they do have plenty of vegan options. My firm favourite Pure Veggie House in Hong Kong has closed, unfortunately.  <\/p>\n\n\n\n

<\/p>\n\n\n\n

5. Daehwa<\/a><\/h2>\n\n\n\n

for vegan Korean food. I always make sure I pay a visit whenever I\u2019m in Singapore. <\/p>\n\n\n\n

<\/p>\n\n\n\n

\n\n\n\n

HC: Would you like to share an easy recipe?<\/strong><\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

\t\r\n\t

\r\n\t\t\r\n\t\t
\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t

Mushroom Basil<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t
\"1\"2\"3\"4\"5 (No Ratings Yet)
<\/span><\/div>
Loading...<\/div>\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\tBy Raw Chef Yin<\/span>\t\t\t\t\t\t–<\/span>\t\t\t\t\t\tServes: 2<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time: 30 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t–<\/span>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 2 hours<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t

A simple all raw, mushroom based stir-fry.<\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t

\r\n\t\t\t\t\t\t\t\r\n\t\t\t

<\/span>Ingredients<\/span><\/h3>\r\n\t\t\t\r\n\t\t\t
    \r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3\/4 cup oyster mushrooms, shredded<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 clove garlic, minced<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 Thai chilli, finely sliced<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 tablespoon organic soy sauce <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 tablespoon coconut palm sugar<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 tablespoon miso<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • \u00bd red chilli, finely sliced<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 3 stalks Thai basil, leaves only<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • White pepper, to taste<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
    \r\n\t\t\t\t\t\t\t\r\n\t\t\t

    <\/span>Instructions<\/span><\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
    \r\n\t\t\t\t1<\/span>\r\n\t\t\t\t
    \r\n\t\t\t\t\t

    Place soy sauce, sugar and miso in a bowl and whisk till combined and miso paste is dissolved. <\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

    \r\n\t\t\t\t2<\/span>\r\n\t\t\t\t
    \r\n\t\t\t\t\t

    Add rest of ingredients in and using hands, mix till mushrooms are well-coated with sauce.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

    \r\n\t\t\t\t3<\/span>\r\n\t\t\t\t
    \r\n\t\t\t\t\t

    Dehydrate for 2 hours at 45 Celsius.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t