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

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. I have used 1/4 - 1/2 the oil in every recipe so far and it has all tasted yummy.Fusion Food in the Vegan Kitchen is a most welcome addition to my library. I highly recommend it to anyone who wants to incorporate more plants into your diet without sacrificing powerful flavor.

I've been getting vegan cookbooks from the library lately because I get pretty bored fast and this was one of the first books (of probably 10 -15 so far) that I felt I just had to buy to have a copy. Pretty much every recipe is innovative and looks amazing. One of my main qualms with many other vegan cookbooks is that you will nearly always find recipes for hummus, tomato sauce, and falafel or some else that's been done 100 times and we know how to make already. This book doesn't re-do anything and you won't find these recipes anywhere else. They are interesting and exciting takes on ethnic fushion. The pictures are beautiful and most recipes have pictures (I often will find books somewhat inaccessible if there aren't enough photos). Stand-outs include mushroom spanakopenadas, Indian-spiced blackened tofu green salad, hot sweet and sour seitan ribs with lemongrass bones, spicy korean barbecue jackfruit burritos, and wasabi mashed potatoes. There's also a section of both alcoholic and non-alcoholic drinks, which I haven't had a chance to explore too much. I tend to cook low/no oil and low/no refined sugar, which this book is not but it's pretty easily adaptable to meet these goals. Highly recommended.

This is the best cookbook I have bought in a long time. It has inspired me to cook more! I love the flavor combinations in the recipes and agree with previous posters that the sauces alone (Creamy Sesame Sriracha!) are worth the entire book. The first recipe I made was the Asada Seitan Teriyaki tacos (not sure if that's the exact name). They were AMAZING. The homemade pinapple teriyaki sauce was so good, nice and sweet and combining that taste with the Asian coleslaw mix and the awesome sesame sriracha sauce- it was just so, so good. I also made the el paso egg rolls (baked) and I would say that next time I'll fry them instead as they didn't crisp up as much as I would have liked and they busted open. The taste of them, however, was awesome, and they paired well with the sriracha sauce too. I made the cotija tofu crumbles last night and I cannot believe how much they tasted like mexican cheese this morning! Totally using them tonight to make the fusion rice bowl. If you're looking for some new recipe ideas- you really should try this one out. I think I am seriously going to make every single dish in the book!

This book has a lot of pictures. Not one for every recipe but still is very nice. The Smoky Chili-Lime Sweet Potatoes are great. Very easy to do in oven. I also tried the Ginger-Coconut Carrot Bisque. This one too is very simple and good. Next I will be trying the Baked Avocado Fries. This too looks simple. I love everything about this book

Joni has created innovative and diverse recipes. This is a great book for anyone who has been vegan for awhile, and is tired of their same staples.

I just love this book. Does what is says: "takes plant-based cooking to a ne level".