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

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  • Sesame-garlic ginger miso dressing

    • CRCarroll6 on May 14, 2017

      Enjoyed this... It was a little thick after stored.

  • Cabbage-fettuccine Alfredo

    • happyeater on May 25, 2015

      Made this recipe against my better judgment. Read like cabbage with a heavy cream sauce - and that's what it was. Waaaaay too much sauce and too heavy for cabbage. Not a bad tasting sauce but too thick and heavy. Since I have tons leftover, will need to think about what I could use it for. Topping for broccoli? Also, if you have a Vitamix, don't bother with heating sauce on stove to thicken. Just run for couple of minutes in the Vitamix and it will thicken.

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  • ISBN 10 1306316316
  • ISBN 13 9781306316316
  • Published Jan 01 2013
  • Format eBook
  • Page Count 178
  • Language English
  • Countries United States
  • Publisher Fair Winds Press

Publishers Text

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.

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