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

Newman, Joni Marie

Softcover

ISBN 10: 1592335802 ISBN 13: 9781592335800

Publisher: Fair Winds Press, 2013

Synopsis

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.

About this title

Review:

Spicy Korean Barbecue Sauce
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Spicy Korean Barbecue Sauce

This sassy barbecue sauce has no tomatoes! It gets its red color from roasted red peppers that you can roast on your own, or use ones already roasted and packed in water.

Directions

Add all the ingredients except the red pepper flakes, sesame seeds, and scallion to a blender and blend until smooth. Stir in the red pepper flakes, sesame seeds, and scallion. Pour into an airtight container and store in the refrigerator for up to 2 weeks.

Yield: 2 3/4 cups (650 ml)

Ingredients

• 3 tablespoons (45 ml) soy sauce or tamari
• 2 tablespoons (30 ml) sesame oil
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) agave nectar
• 1/2 teaspoon powdered ginger
• 1 tablespoon (10 g) minced garlic
• 10 ounces (280 g) roasted red peppers
• 1 cup (235 ml) water
• 1 tablespoons (4 g) red pepper flakes
• 2 teaspoons (6 g) black sesame seeds
• 3 tablespoons (18 g) finely chopped scallion

About the Author:

Joni Marie Newman is the author of _<_

About this edition

• Publisher: Fair Winds Press
• Publication date: 2013
• ISBN 10: 1592335802
• ISBN 13: 9781592335800
• Binding: Paperback
• Number of pages: 176