Joni Marie Newman - Fusion Food in the Vegan Kitchen

Being a world traveler, I cant help but drool when flipping through Fusion Food in the Vegan Kitchen. Theres no reason why ethnic food cant be delicious and cruelty-free. Jonis new cookbook will become a staple in your kitchen, if you are ready for a culinary adventure around the world. CHRISTY MORGAN, The Blissful Chef, author of Blissful Bites: Vegan Meals That Nourish Mind, Body, and PlanetFusion Food in the Vegan Kitchen is a solid addition to a vegan (or veg-curious!) cookbook collection. Joni Marie Newmans recipes begin with the familiar, but with one or two interesting twists, she transports the cook to another country. Her recipe creations are perfect for your next vegan dinner party.

The Indian-Spiced Pumpkin and Jackfruit Chili will be a new staple in this house! JL FIELDS, co-author, Vegan for Her: The Womans Guide to Being Healthy and Fit on a Plant-Based Diet From Spicy Korean Barbecue Jackfruit Tacos to Italian Grilled Corn, Fusion Food offers an inventive and unique take on global cuisine. Joni takes the best highlights of regional and ethnic dishes from across the world and puts them together in ways that only a talented and creative chef can master. Now we can pretend to visit two or three countries at the same time! BIANCA PHILLIPS, author of Cookin Crunk: Eatin Vegan in the Dirty South Armchair travels have never tasted better! Innovative, fresh, and bursting with the flavors of the world, Joni Marie Newmans inspiring new book, Fusion Food in the Vegan Kitchen is a must-have for anyone who loves food. Its that simple! COLLEEN PATRICK-GOUDREAU, bestselling author and creator of The 30-Day Vegan Challenge Welcome to culinary world harmony, courtesy of mix-master, Joni. Her ability to make seemingly disparate flavors play wonderfully together also serves as an important peaceful metaphor. DYNISE BALCAVAGE, author of Pies and Tarts with Heart, Urban Vegan, and Celebrate Vegan, and blogger at urbanvegan.net

125 COMFORT FOOD CLASSICS,
REINVENTED WITH AN ETHNIC TWIST! JONI MARIE NEWMAN
Photography by WADE HAMMOND 2014 Fair Winds Press
Text 2014 Joni Marie Newman
Photography 2014 Rockport Publishers First published in the USA in 2014 by
Fair Winds Press, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, MA 01915-6101
www.fairwindspress.com All rights reserved. DYNISE BALCAVAGE, author of Pies and Tarts with Heart, Urban Vegan, and Celebrate Vegan, and blogger at urbanvegan.net 125 COMFORT FOOD CLASSICS,
REINVENTED WITH AN ETHNIC TWIST! JONI MARIE NEWMAN
Photography by WADE HAMMOND 2014 Fair Winds Press
Text 2014 Joni Marie Newman
Photography 2014 Rockport Publishers First published in the USA in 2014 by
Fair Winds Press, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, MA 01915-6101
www.fairwindspress.com All rights reserved.

No part of this book may be reproduced or utilized, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher. 18 17 16 15 14 1 2 3 4 5 Digital edition published in 2014 Digital edition: 978-1-61058-879-9
Softcover edition: 978-1-59233-580-0 Library of Congress Cataloging-in-Publication Data available Cover and book design by Michelle Thompson | Fold & Gather Design
Photography by Wade Hammond This book is dedicated to those who dedicate their lives to the betterment of the lives of animalsanimal rights activists and the farm animal sanctuaries. To the vegan bloggers and cookbook writers. To the vegan shop owners and new product inventors. You make the world a better place for the animals, both human and non-. And for that, I thank you.

WHAT IS FUSION FOOD? I was lucky enough to have been born in sunny Southern California, and am lucky enough to still live here to this day.

One of the most amazing things about this place is the intense diversity of both the people and the cultures. People from all over the country and the world gravitate to California for one reason or another. Maybe its our breathtaking sandy shorelines along the mighty Pacific Ocean, or our close proximity to Mexico. Maybe its the ability to go surfing at the beach in the morning, and then head to the mountains to snowboard in the afternoon. Maybe its to chase a Hollywood dream. Or, maybe its just simply for the warm sunny weather, which lends itself to long growing seasons and makes fresh produce available all year round.

Whatever the reason that people come, the result is a fortunate one: California is now a microcosm of the world, home to some of the most amazing and creative restaurants and cuisines ever. If you want authentic Chinese, weve got it. Jewish deli? Absolutely. Korean? Indian? Ethiopian? Mexican? Japanese? Filipino? Italian? Peruvian? Brazilian? Vietnamese? Southern barbecue? Of course! Almost every town, big city, or suburb has just about every kind of restaurant imaginable. Our diverse culture has also bred its own cuisine, known as California Fusion. California Fusion cuisine began showing its roots in the early 1980s as chefs began to focus on sourcing only fresh and local ingredients, and using those ingredients to reinvent traditional ethnic recipes.

And we liked it! So much so that its taken on a life of its own. Restaurants such as Michaels in Santa Monica, the Imperial Dynasty in Hanford, Chez Panisse in Berkeley, and Ma Maison in Los Angeles all pioneered the way for many others to mix and match ingredients and cooking styles from all over the world into new and interesting dishes. But it wasnt just the ingredients that made these dishes so special. The flavors and textures just screamed California

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