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Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! Paperback – December 15, 2013


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Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! + The New Chicago Diner Cookbook: Meat-Free Recipes from America's Veggie Diner + The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
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Product Details

  • Paperback: 176 pages
  • Publisher: Fair Winds Press (December 15, 2013)
  • Language: English
  • ISBN-10: 1592335802
  • ISBN-13: 978-1592335800
  • Product Dimensions: 9.3 x 7.6 x 0.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #486,350 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Spicy Korean Barbecue Sauce
Spicy Korean Barbecue Sauce
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Spicy Korean Barbecue Sauce
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

Review

"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



"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." â?? Library Journal


More About the Author

Joni is just a regular gal who loves to cook and bake...ESPECIALLY for friends and family. Self taught, and still learning, she spends most of her spare time in the kitchen.

When she is not in the kitchen, she really enjoys knitting, painting, wasting endless hours on the internet, walking with her husband and the girls, traveling, reading, swimming, and most of the other stuff regular gals enjoy.

A California native, she is currently residing in Trabuco Canyon, in a small cottage, with her four legged girls, Maxine and Annie, and her extremely delicious husband, in one of the last rural towns in Southern California.

It is in this home that she creates delicious and cruelty free delicacies for the world to enjoy. Through her food, she hopes to help people to understand that it is not necessary to murder or torture another living creature in order to have a tasty supper.

Visit her website for tasty recipes and other helpful information at www.justthefood.com and follow her on Twitter @JoniMarieNewman

Joni can be contacted at joni@justthefood.com.

Customer Reviews

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There are even recipes for desserts and libations.
BookMinx
This is a great book for anyone who has been vegan for awhile, and is tired of their same staples.
Angelina Landeros
They have been versatile, easy to prepare, and DELICIOUS!
Amazon Customer

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Amazon Customer on February 26, 2014
Format: Kindle Edition Verified Purchase
I bought this book a couple of weeks ago, and I find myself returning to it again and again when preparing meals. I am a vegan and my spouse eats meat. So far, he has dug into every recipe I have tried, with not even the tiniest whine about how "this would be better if it were made with beef".

Pros:
* The sauces. Oh, the sauces! This book is worth the purchase price for the sauces alone. So far, we have tried the creamy sesame sriracha, cilantro lime chili, garlic-orange sauce, spiced ketchup, and the hot, sweet, and sour sauce. They have been versatile, easy to prepare, and DELICIOUS!
* If you have carnivores in your household, many of the recipes in this book serve as great "crossovers" - the meat eaters in your life will hardly notice they are eating hot, sweet, and sour BEAN balls or sesame meatloaf that contains no actual meat.
* The vast majority of the recipes are made with ingredients that you probably already have in your pantry if you skew your cooking toward the plant-based. If you are new to plant-based or Asian cooking, there is a handy chapter early in the book that describes some of the more "novel" ingredients and provides suggestions about where to find them.
* Each recipe is clearly tagged for easy browsing: "gluten free", "quick and easy", "nut free", "low fat", etc.

Cons:
* If your preference is for whole foods only, be aware that several recipes in the book call for TVP (textured vegetable protein), seitan, tofu, or noodles. The noodles are pretty easy to sub with whole grains, but some of the other "meat-like" dishes would have me scratching my head if I tried to convert them to completely unprocessed.
* Many of the recipes call for more oil than I am comfortable using.
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4 of 4 people found the following review helpful By BookMinx on February 18, 2014
Format: Paperback
I'm a fan of fusion cooking--taking elements from different cuisines and mixing them in one dish--and have been doing it for years. The way I think about it, seemingly disparate cuisines have similarities: Italian ravioli and spaghetti and Chinese dumplings and lo mein; Slavic rice-stuffed cabbage and Greek rice-stuffed grape leaves; the spicy cumin and coriander flavors of both Mexican and Indian foods. To me, Newman's fusion concoctions make sense. And while I'm not a vegan, I'm not adverse to experimentation. In this case, it's easy--there are many cultures that don't consume the vast quantity of animal-based products that we do in the US. Combine two or three of them, and there's no need to use meat or dairy.

Take, for example, Newman's recipe for Korean Barbecue Satay, which mixes elements from Korea (the sauce) and Indonesia (the technique). The sauce is flavorful enough to give slabs of skewered tofu a nice kick in the pants. The recipe for El Paso Egg Rolls stuffed with black beans, corn, and avocado will be familiar to anyone who's eaten a similar dish at Chili's or Cheesecake Factory. There are so many things going on in it, so many textures and flavors, that nobody will miss the meat or cheese.

In that vein, we tried a recipe for pizza, something usually found topped with both meat and cheese. Newman's version involves a crisp crust, a Thai-style peanut sauce, and a salad of cabbage and sliced fennel. We didn't have cabbage on hand, but we did have sugar snap peas and asparagus, so I substituted. The combination of crisp and fresh with the contrast of creamy peanut sauce was really stupendous. I can see myself making this recipe over and over, using whatever vegetables that are on hand.The dish was even visually beautiful, the proverbial feast for the eyes.
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2 of 2 people found the following review helpful By Susan G. Davis on February 20, 2014
Format: Paperback
I own A LOT of cookbooks, 90% of them being vegan. When I got this I expected to flip though and find one or two recipes that interested me. To my surprise I was filling the pages with bookmarks wondering what to make next! The photos are gorgeous and make me want to eat the book itself.
Simply put- refreshing new innovative dishes that are flavorful and easy to understand recipes.
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1 of 1 people found the following review helpful By J. Greer on April 10, 2014
Format: Paperback
Flavorful and easy to follow recipes that Omnivores like my husband and I thoroughly enjoy! We find we have most ingredients in our pantry so this cookbook fits right in and we're able to keep cranking out delicious meals without much additional effort. Way cool cookbook and I would definitely recommend to friends, family and YOU!
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