Review: Fusion Food in the Vegan Kitchen

From the Publisher:

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.

My Thoughts:

I love reading cookbooks, cooking blogs, Pinterest, food magazines, etc. It is a guilty pleasure. However, as I get older, I have to listen to my body, and she is getting more finicky about what she will tolerate (minimal oil, zero fried foods, no marlin, limited dairy). In addition, I have a taste profile even though I prefer vegan and vegetarian food - so Asian/American (but non plantation) fusion is my favorite. 

I do not prefer high fat, high sugar, super cheesy, raw or "hippie"  sprouty food. If you are nodding your head, borrow this book from the library and give some recipes a try.

I am most excited for:

Nori Garlic Ranch (Japanese and American fusion)

Hot, Sweet, and Sour Cabbage (China & USA)

Lumpiyang Shanghai (Philippines & USA)

I especially want to try the lumpia above in the air fryer. More to come.