Sunday, December 15, 2013

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

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.

My friend, and fabulous photographer on this project, Wade Hammond, is sponsoring a giveaway on his blog as we speak.  Here is a peak at one of Wade's amazing photos and the recipe that accompanies it in the book.

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

Faux Pho Broth
This broth is very flavorful. You can use it in the Sloppy Joe Pho, below, or make your own combination of ingredients to create a noodle bowl. I used to eat Pho almost everyday when I worked in Venice Beach, and I did it off of a Pho Bar, where there were about 30 different veggies and other toppings so I could create my own bowl every time! Wouldn't it be fun to have a Pho party? I think it would be, so I think I just might plan that soon...

6 cups (1410 ml) low sodium vegetable broth
1/3 cup (80 ml) soy sauce or Tamari
1/4 cup (40 g)  diced white or yellow onion
1 tablespoon (6 g) fresh minced ginger
1 tablespoon (10 g) minced garlic
1 whole cinnamon stick
1/4 teaspoon aniseed

Add all ingredients to a pot, stir and bring to a boil.
Reduce to a simmer, and simmer for 30 minutes.
Strain out solids and keep hot over low heat until ready to serve.

Yield: 6 cups (1.5 L)

Sloppy Joe Pho
This is a pretty loose interpretation of a Sloppy Joe and of Pho! But the end result is a savory soup that warms your insides! I call for rice vermicelli (aka Rice Sticks) noodles, but you can use any kind of noodles that you like. (And, yes, I know it is pronounced fuh.)

1 recipe Faux Pho Broth, divided
1 (10 ounce) package Rice Vermicelli noodles, prepared
2 tablespoons (30 ml) olive oil
1 medium bell pepper (any color), diced
1 cup (160 g) diced white or yellow onion
1 teaspoon minced garlic
2 tablespoons (34 g) tomato ketchup
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
3/4 cup (72 g) TVP (Textured Vegetable Protein), small granules (or finely chopped seitan)
1/4 cup (25 g) chopped green onion, for garnish
1/4 cup (4 g) chopped cilantro, for garnish
1 fresh jalapeno, sliced, for garnish, optional
Sriratcha sauce, optional

In a pan, heat oil over medium heat.
Add bell pepper, onion, and garlic. Sauté until fragrant and onions are translucent, about five minutes.
Stir in ketchup, paprika, and black pepper.
Add in one cup of the prepared broth.
Stir in TVP. Remove from heat, cover and let stand 10 minutes.
Assemble soup.
Divide noodles evenly between four large soup bowls.
Top with a generous helping of the Sloppy Joe mixture
Add in broth.
Sprinkle the top with green onion, cilantro and jalapeno slices if using.
Squirt in a smidge of Sriratcha, if desired.

Yield: 4 main dish servings

9 comments:

  1. Yum! That looks AMAZING! I can't wait to get a copy and get cooking thanks for sharing this recipe :)

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  2. I am super stoked about your book! If no one buys it for me for solstice, I'm gonna order it myself right after the holiday (I'm on a buying-things-for-me ban til after Dec. 25th). :-) That sloppy joe pho LOOKS AMAZING!!!

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    Replies
    1. Bianca...I am pretty sure this is coming to you via the publisher for providing a quote for the book! I already sent your address to the publisher, so it should be arriving soon.

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    2. Yay! Thank you so much! Guess what? It was on my front porch when I got home yesterday! It looks GORGEOUS! I can't wait to make something from it.

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  3. I just made the pho broth... added rice noodles, green beans, onion, zucchini, carrots, and celery. AMAZING!!!! Thank you!

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    Replies
    1. Oh, I am so glad you liked it! It's one of my favorite broths.

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  4. Yay! Congrats on the book coming out! Also, this pho looks pho-cking fantastic. I have a rogue Thai Basil plant in my backyard and have been thinking of making pho to use it in. Now I have a super solid recipe for it! :)

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  5. [ Smiles ] Thank you for sharing this lovely vegan recipe and LOVE and Light to all of those who visit your blog on a regular basis!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni