Fusion Food in the Vegan Kitchen

Author and food blogger Joni Marie Newman, will share her latest cookbook Fusion Food in the Vegan Kitchen at Watchung Booksellers tomorrow, February 27.

Fusion Food in the Vegan Kitchen combines the best of both worlds — comfort food and ethnic cuisine. Already popular in California, Joni Marie Newman’s experimental type of cooking is quickly taking the vegan world by storm. And the vegan world is growing, especially in Montclair with many options, including Chef Sally Owens and her weekly “Pop Up” Vegan dinners and the new Mundo Vegan.

Fusion Food in the Vegan Kitchen’s focus is not only on fresh, local ingredients, but also on 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.

Joni Marie Newman is the founder of Just the Food and the acclaimed author of five vegan cookbooks, including 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, Hearty and Vegan Meals.

Newman shared this recipe with us:

Fusion Food in the Vegan Kitchen

Spicy Seitan Pot Stickers
Yield: 36 pieces

These little dumplings are a fun appetizer. They really satisfy my salty, spicy, savory cravings. I love to serve them with a variety of dipping sauces, including simple soy sauce! Another way to serve them is floating in your favorite broth. They can be made ahead of time and frozen for easy reheating later, too.
  • 1 recipe prepared Sesame‑Sriracha Seitan Crumbles (recipe follows)
  • 1/2 cup (90 g) Cotija‑Style Tofu Crumbles (recipe follows)
  • 2 tablespoons (12 g) finely chopped chives
  • 1 package (36 pieces) vegan pot sticker wrappers
  • oil, for sautéing (optional)

Toss together the seitan crumbles, tofu crumbles, and chives in a small mixing bowl until well incorporated.

Lay one wrapper on a flat surface. Add 1 teaspoon of the filling to the center of the wrapper. Dip your

fingertips in water and run the water around the edge of the wrapper. Fold the wrapper over, into a half-moon shape, and press the edges together to seal. You can also use a fork to crimp the edges if desired. Repeat with remaining thirty-five wrappers and filling. Coat with a thin layer of oil. Add the pot stickers in a single layer to a steamer and steam for 10 minutes, or until hot and moist. They can also be sautéed in a bit of vegetable oil until golden and crispy, if desired. Serve immediately, or freeze for later use.

Sesame‑Sriracha Seitan Crumbles
Yield: Just over 1 cup (150 g)

  • 1/2 cup (72 g) vital wheat gluten flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup (60 ml) water
  • 1 tablespoon (15 ml) Sriracha sauce
  • 1 tablespoon (15 ml) soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon (15 ml) vegetable
  • oil, for sautéing

Add the flour and spices to a large mixing bowl and mix well.

In a separate bowl, combine the water, Sriracha, soy sauce, and sesame oil. Add the wet mixture to the dry and combine using your fingertips. Break the dough apart into little crumbles. Heat the vegetable oil in a frying pan over medium high heat. Add the crumbles to the pan and sauté for 3 to 4 minutes, or until browned and dry.

 

Cotija-Style Tofu Crumbles
Yield: 2 cups (340 g)

Traditional cotija is a bland, salty, crumbly Mexican cheese similar in texture to feta. It is most often used as a topping for soups, salads, enchiladas, and tacos.

  • 1 block (12 ounces, or 340 g) extra-firm or super-firm tofu, drained and pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder
  • 1 tablespoon (15 ml) rice vinegar

In a mixing bowl, using your fingers, crumble the tofu until it resembles crumbled feta. Mix in the spices and vinegar until well incorporated. Allow to sit overnight before using, to allow the tofu to absorb the flavors.

 

Sound delicious? Then definitely attend her book signing tomorrow night:

Meet the Author: Fusion Food in the Vegan Kitchen
Thursday, February 27 at 7 pm
Watchung Booksellers, 54 Fairfield Street, Montclair, NJ, 07042
Free