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