Holiday Helpers! Sweet and Sour Bean Balls

One of my favorite things about the holidays is the food. From appetizers to the main event to dessert to cocktails, I love celebrating with vegan food!

These sweet and sour bean balls are a great appetizer during the cold holiday months. Poke in a toothpick and your ready to go!

Hot, Sweet, and Sour Seitan Ribs with Lemongrass Bones

It's #ThrowbackThursday so I thought I'd throw it back to these amazing ribs from Fusion Food in the Vegan Kitchen. This was one of those recipes that gave me goosebumps. It's one of those things that my dad would eat. And he never likes to eat "weird vegan food." So, that, my folks, is a vote of approval if I've ever seen one.

Vegan MoFo VIII, Day 25: Garlic Orange Brussels Sprouts (and a giveaway!)

Garlic Orange Brussells Sprouts from Fusion Food in the Vegan Kitchen (page 125)

Tonight you get two recipes (from Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist!) for the price of one.  A wonderfully delicious recipe for brussells sprouts that makes a great side dish, plus a kick-ass recipe for Garlic Orange Sauce that tastes great on just about anything...tofu, seitan, brussells sprouts (duh) and works great as a dipping sauce for egg rolls and other finger foods.

Vegan Mofo VII, Day 16: Fusion Rice Bowl

Fusion Rice Bowl from Fusion Food in the Vegan Kitchen (page 69)

You guys!  Last night I went to Terry Hope Romero's Authors Worth Celebrating dinner at Mohawk Bend in LA.  So good.  A trio of salads, from her new book Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love, followed by a luscious Ethiopian Spiced Chocolate Flourless cake from Vegan Eats World: 300 International Recipes for Savoring the Planet.

One of the courses was the Polish Summer Soba Salad, which was a fusion of summer flavors.  I don't really like beets, but this salad was probably my favorite dish of the night...even with the beets! I was cracking up when Terry was talking about it and asked if it was still cool to say "fusion."  I hope so, Terry!  I hope so.

So with fusion on the brain, I thought it appropriate to share today's recipe from Fusion Food in the Vegan Kitchen.  This one is a bowl.  Most of my favorite bowls come in bowl form.  And I am giving y'all a few options for the sauce on this one, too.  Technically, you get 5 different recipes from the book in one post. You're welcome.

Vegan MoFo VIII, Day 7: Key Lime Coconut Cream Pie

Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen (page 164)

And, the first full week of MoFo comes to an end.  I think that deserves a piece of pie!  With tropical storms looming all around Baja and Southern California, I figured a Key Lime Coconut Cream Pie from Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! would fit the bill nicely.

So many times I have been asked, "Which one of your books do like the most?" and like a good mommy, I reply, "That's like asking me to choose which child I love most."  But, I will let you in on a little secret...it's this one.  This was the first time I did a book that did not utilize ANY store bought substitutions, like mayo, or cream cheese.  Everything in this book is made from scratch, and it is really representative of how I love to cook and eat.

Recipes from the NYC Vegetarian Food Festival: Spicy Korean BBQ Jackfruit Tacos

Spicy Korean Barbecue Jackfruit Tacos. Photo Courtesy of Vegan Kitchen TV

My book tour for Fusion Food in the Vegan Kitchen ended with a bang in New York City at the fourth annual NYC Vegetarian Food Festival.  I met so many amazing people there.  I met so many people who already had many of my books, and I even met a couple who told me that I helped them go vegan. How inspiring! I am pretty sure there were close to 10,000 people in attendance over the 

weekend.  You can check out some amazing photos, by Drew B. Photography, of the entire event here.

Fusion Food in the Vegan Kitchen is Going On Tour!

Spicy Seitan Potstickers (page 43) Photo by Wade Hammond Recipe can be found HERE.

Fusion Food in the Vegan Kitchen is going on tour.  We will start our Journey right here in California, and work our way all across the United States, ending our adventure in New York at the New York Vegitarian Food Festival, where I will be serving up some awesome Fusion Tacos.  I am keeping the schedule posted on the Calendar page HERE (or just click the Calendar tab above) and will update it as each date is comfirmed.  If there is a place you'd like to see me and my book, please leave a comment below and I will see if I can fit it in to the schedule.

Fee Fi Faux Pho! Fusion Food in the Vegan Kitchen is out now!

Sloppy Joe Pho from Fusion Food in the Vegan Kitchen (page 73).  Photo by Wade Hammond 

Fusion Food in the Vegan Kitchen is finally out! (I think Barnes and Noble already has it in stock and is able to ship in time for Christmas.) I am so excited.  I am so in love with this book.  I hope all of you love it just as much.  You will be blown away with the photos, and the recipes aren't too shabby either.  I really think this book has more of "me" in it than just about anything else I've ever done.

Fusion Food in the Vegan Kitchen: Sneak Preview Recipe! Lumpiyang Shanghai

Lumpiyang Shanghai served with Spicy Sushi Sauce for dipping

Here is a sneak preview of one of the recipes from my upcoming book, Fusion Food in the Vegan Kitchen.  It is a vegan version of a traditional Filipino street food called Lumpia.  It tastes great with the Spicy Sushi Sauce (the recipe for a new and improved mayo free version of this sauce is included in the book), as pictured, but it also tastes great seved with a sweet chili sauce for dipping.

Lumpiyang Shanghai
The earthy, meaty flavor of the mushrooms fills in nicely for the traditional beef or pork usually found in this Filipino inspired savory fried pastry.

2 tablespoons vegetable oil
10 ounces (about 3 cups) chopped crimini mushrooms
1 cup diced white or yellow onion
1 tablespoon minced garlic
pinch salt and pepper
2 cups vegetable broth (I really love the "Better than Beef" bouillon in this!)
2 ounces (about 2 cups, packed) finely shredded cabbage
1 cup green peas
1 cup shredded carrots
1/4 cup nutritional yeast
1 teaspoon dried parsley (or 1 tablespoon fresh chopped)
10 to 12 (8-inch) vegan spring roll wrappers
Additional vegetable oil for frying

Heat oil in a pot over medium high heat.
Add mushrooms, onion, garlic, salt and pepper and sauté until mushrooms have reduced in size by half and onions are fragrant and translucent.
Stir in vegetable broth, cabbage, peas, carrots, nutritional yeast, and parsley.
Bring to a boil, reduce to a simmer, and simmer for 25 to 30 minutes stirring occasionally until most of the liquid has been absorbed.  By doing this, the flavors of the broth are intensified and absorbed into the vegetables.
Remove from heat.
Lay one wrapper onto a flat surface
Add 1/4 cup (2 ounces) of filling to the wrapper, near the edge closest to you.
Fold over 1-inch of both the left and right edges toward the center.
Roll up like a burrito.
Seal the seam with water if necessary.
Repeat until all of the filling is used up.
In a frying pan add enough oil to equal 1/4-inch and heat to 350 F.
Add 2 to 3 rolls to the oil and fry for 3 to 4 minutes, until golden brown and crispy.
Flip and repeat on the other side.
Transfer to a plate lined with a kitchen or paper towel to absorb excess oil.
Repeat until all Lumpiyang are fried.
Serve with your favorite dipping sauce.

Yield: 10 to 12 pieces

Fusion Food in the Vegan Kitchen and Coconut Ginger Beet Ice Cream

A sampling of Wade's beautiful photos from the upcoming Fusion Food in the Vegan Kitchen.  From top left Spicy Korean BBQ Tofu Satay, Hot, Sweet and Sour Seitan Ribs with Lemongrass Bones, Jalapeno and Chimmi Corn Sushi Rolls, The International Fair of Tamales, a variety of fusion ingredients, Sloppy Joe Pho, Peruvian Aji Verde Potato Samosas, Indian Spiced Pumpkin and Jackfruit Chili, Pupusas Gorda topped with Creamy Cilantro Pepita Pesto Sauce and Sesame Carrot Coleslaw.

Guess what?  Fusion Food in the Vegan Kitchen is now available for preorder!  I am so excited about it, too.  What makes this book so different than anything I've ever done before?

"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, miso mac ’n’ cheese, and Mexican hot chocolate cake truffles. 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."

It has been so much fun writing and testing for this book.  And it was (and still is) a big pleasure to be working with Wade Hammond on the photography.  His modern take on food photography and styling really captured the true essence of these recipes.

To get you as excited about this as I am, I thought I'd share a recipe that is perfect for Spring... Coconut Ginger Beet Ice Cream!

Coconut Ginger Beet Ice Cream

Coconut Ginger Beet Ice Cream

This bright pink ice cream gets its color from the beets and has a little bite from the ginger.

1 cup (235 ml) water
1 average sized (6 ounces, or 170 g) red beet, chopped
2 inches peeled ginger
2 cups (470 ml) full fat coconut milk
2 cups (400 g) granulated sugar
1/4 cup (32 g) cornstarch
Scrapings from one vanilla bean
1 teaspoon pure vanilla extract
1 cup finely shredded coconut
2 tablespoons (30 ml) lemon juice

Add water, beets, and ginger to a blender and puree until smooth.
Add pureed mixture to a saucepan, along with the coconut milk, sugar, cornstarch and the scrapings from the vanilla bean.  Stir to combine.
Bring to a boil, stirring often.
As soon as it begins to boil, remove from heat and stir in vanilla extract, shredded coconut, and lemon juice.
Place in the refrigerator to cool for an hour or so, then follow the instructions on your ice cream maker.*

Yield: About 4 cups

*Making Ice Cream without an Ice Cream Maker
Although we all scream for ice cream, we also know that not everyone has access to an ice cream maker. Here are some simple instructions (although a bit more laborious) to make delicious homemade ice cream without one.
The purpose of an ice cream maker is to aerate the ice cream and prevent it from becoming too crystallized as it freezes. This can be accomplished with an electric mixer, as long as you have a few hours to spend. Don't worry. Most of that time is down time.
After following the recipe up to the point where it tells you to follow the directions on your ice cream maker, follow these simple steps.
Pour the ice cream mixture into a mixing bowl and chill in the refrigerator for two hours, then place it in the freezer for about a half hour.
Remove it from the freezer and beat with a mixer until creamy. Put back into the freezer for another half hour.
Repeat this process three times before placing it in the freezer for the final freeze. Usually overnight, for a nice, hard, firm ice cream.