Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!

by Joni Marie Newman

Overview

This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, jalapeno mac ’n’ cheese, and Mexican hot chocolate cake. Traditional, with a twist! Author and California native Joni Marie Newman will treat you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer's market—no store-bought faux meats, mayos, cheeses, or the like. Recipes will also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen.

Product Details

ISBN-13:	9781610588799
Publisher:	Fair Winds Press
Publication date:	12/01/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
File size:	28 MB
Note:	This product may take a few minutes to download.

About the Author

Joni Marie Newman is the founder of justthefood.com and the author of 10 vegan cookbooks, including 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, Hearty Vegan Meals, and Vegan Food Gifts. Joni is well-known in the vegan community and frequently speaks at vegan conferences, cooking demos, and other events. She likes to spread the vegan love on Twitter @JoniMarieNewman.

Joni Marie Newman is the founder of justthefood.com and the author of 10 vegan cookbooks, including 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, Hearty Vegan Meals, and Vegan Food Gifts. Joni is well-known in the vegan community and frequently speaks at vegan conferences, cooking demos, and other events. She likes to spread the vegan love on Twitter @JoniMarieNewman.

Table of Contents

Introduction 8

Chapter 1 It's All in the Sauce, Baby! 14

Fusion Sauces and Condiments

Chapter 2 Hors D'oeuvre, Hors D'oeuvre? 28

Small Bites and Starters

Chapter 3 Mélange in a Bowl 50

Soups and Salads

Chapter 4 The Twisted Table 74

Main Dishes

Chapter 5 Nibble and Nosh 104

Sides and Snacks

Chapter 6 Whet Your Whistle 128

Elixirs and Libations

Chapter 7 A Sweet Finish 144

Desserts

Acknowledgments 166

More Thanks! 168

About the Author 169

Index 170

Editorial Reviews

"In her vibrant new cookbook, California native and self-taught cook Newman (Vegan Food Gifts) shares vegan recipes that blend Indian, Mexican, Korean, Filipino, and other international flavors. Playful fusion dishes such as miso mac and cheese, tamale shepherd's pie, and Mexicannoli emphasize fresh ingredients over premade meat and dairy substitutions and encourage readers to try new techniques (e.g., freezing and thawing tofu to release extra moisture, incorporating ground seaweed into condiments). Cooking tips appear throughout, as well as icons denoting gluten-, nut-, and soy-free choices. VERDICT Featuring some exceptionally bold sauces, drinks, and small plates, this well-balanced collection will tempt adventurous vegans. Highly recommended." — Library Journal

"Another book that will help take your home vegan cooking to the next level is Fusion Food in the Vegan Kitchen by Joni Marie Newman. Not content to rely on the dishes of just one country, Newman presents recipes that combine flavors and styles of two or three different countries or cultures." - Nashville Scene

From the Publisher

01/01/2014
In her vibrant new cookbook, California native and self-taught cook Newman (Vegan Food Gifts) shares vegan recipes that blend Indian, Mexican, Korean, Filipino, and other international flavors. Playful fusion dishes such as miso mac and cheese, tamale shepherd's pie, and Mexicannoli emphasize fresh ingredients over premade meat and dairy substitutions and encourage readers to try new techniques (e.g., freezing and thawing tofu to release extra moisture, incorporating ground seaweed into condiments). Cooking tips appear throughout, as well as icons denoting gluten-, nut-, and soy-free choices. VERDICT Featuring some exceptionally bold sauces, drinks, and small plates, this well-balanced collection will tempt adventurous vegans. Highly recommended.

Library Journal