#Fusion Cuisine

[chanaleah]

okay jumblr what do we think

Reblog for sample size ❤️

[subestu]

Round 1: Introduction

[foodshowxyz]

Banh Mi Croissant 🥐 🤤

[deliciously-vegan]

Za’atar-infused Empanadas

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Filling

1 tbsp olive oil 1 onion, peeled and diced

4 cloves garlic, peeled and minced 1 block extra-firm tofu, crumbled 4 large handfuls of fresh spinach 1 can (398 ml) palm hearts (half-moons), drained

¼ cup za’atar 1 tsp sea salt ¼ tsp black pepper

1 cup vegan mozzarella cheese shreds

Heat olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two.

Add the crumbled tofu, fresh spinach and palm hearts. Cook, stirring frequently, for about 5 minutes.

Stir in the za'atar, sea salt and black pepper. Remove from heat. Allow to cool for about 15 minutes.

Stir in the vegan cheese shreds.

Dough

3 cups all-purpose flour 1 cup semolina flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheets with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

[the-faramir]

My wife took a picture and asked me to post it. This is what I made for today's brunch:

Spiced arepas de queso (from a totally non-traditonal fusion recipe based on what I had in my spice cabinet) with beans and corn. I was out of cotija cheese, so I used feta instead.

(This is my vegetarian wife's plate. I had ham with mine.)

[easternmind]

Eastermind began with posts about Japanese food, namely my earliest attempts to cook Asian-style dishes at home. My skills have somewhat improved since. I always like to give my noodle soup dishes the smallest Portuguese-Japanese fusion twist by adding an unexpected element; in this case, a slice or two of fine salpicão de lombo, a smoke-cured pork loin, which has a pungent aroma but does not interfere with the flavour profile - instead, I find that it elevates it.

Please enjoy a hearty, warm meal of your own some time soon.

[steven-universe-renaissance]

https://archiveofourown.org/works/49461976

[oodlenoodleroodle]

My quest for homemade vegan mooncakes has morphed into a quest to make mooncake-joulutorttu hybrids. Fusion cuisine, baby!

First test today is a semi-failure (joulutorttu dough will not keep the mooncake pattern on its surface), but they are still cooling so I haven't tried them yet so I don't know how the joulutorttu jam fared...

But if the jam didn't fail then the next step is using mooncake dough and joulutorttu jam.

Terra Vegane Megga Exx is playing the role of egg wash, and whether that is enough of an egg wash for mooncakes I don't know yet (what is the purpose of the egg wash anyway? is it just to get the golden color to make the mooncakes look like a golden moon type thing, because Megga Exx is making the joulutorttu golden at least...)

[mrvelocipede]

Look, you can put all those things on a pizza crust, and call it a pizza, but what it is is a misshapen sandwich, and you're not fooling anyone.

[yahoo201027]

Day in Fandom History: November 6…

When Connie tells Steven that her parents want to meet his parents, Steven, worried about making a bad impression, convinces Pearl, Amethyst, and Garnet to fuse into one giant gem for the upcoming dinner with Connie’s family. “Fusion Cuisine” premiered on this day, 9 Years Ago.

[smackdownhotel]

Tonight’s special

Firecracker 🧨 hotdog 🌭 fried rice 🍚

[fyeah-stimboards-and-moodboards]

Nonbinary Shiny Espeon stimboard to celebrate finally getting one through a surprise-traded shiny eevee!! uses mostly Glitter and sweets related stims

x/x/x/x/🍏/x/x/x/x

[obeekris]

*Me, looking at my bowl of Japanese udon-style noodles, "Italian-style" store brand frozen meatballs, and brand name chunky salsa*

Oh yeah, I am totally into fusion cuisine.

[deliciously-vegan]

Jackfruit Bulgogi Empanadas

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Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

2 cans (540 g each) young green jackfruit, drained and rinsed

1/4 cup soy sauce 1/4 cup pure maple syrup (or agave) 2 tbsp black bean paste 2 tbsp sesame oil 2 tbsp rice wine vinegar 1 tsp garlic paste 1 tsp ginger paste 1 tsp gochujang 1/2 tsp black pepper

1 Asian pear; cored, peeled and grated 

1 tbsp olive oil 1 white onion, peeled and chopped

1/4 cup sesame seeds (white or black) 3-4 green onions, chopped

Place jackfruit in a food processor and blitz a few times. Transfer to a large glass mixing bowl.

Pour the; soy sauce, maple syrup, black bean paste, sesame oil, rice wine vinegar, garlic paste, ginger paste, gochujang, and black pepper into the food processor (no need to clean in between) and blitz a few times. Pour sauce over top of the jackfruit. Stir to coat well.

Squeeze out the excess juice from the grated pear and stir into the jackfruit mixture. 

In a large saucepan, heat 1 tbsp of olive oil over medium-low heat. Sauté the white onion for several minutes. Add cooked onion to the jackfruit mixture along with the sesame seeds and green onions.

Stir mixture well then set aside to marinate for at least one hour.

Assembly

Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop about one tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Alternatively, use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk.

Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Store leftovers in fridge. (They freeze nicely too.)

[hungry-little-owl]

15 November: dinner at Gastrono-ME in Bury St Ed

amazing. just. amazing! I had chicken kebabs that came with so many delicious veggies on a naan slathered in hummus. it was incredible, the pomegranate seeds added delightful little bursts of tart sweetness in the otherwise savory and spicy dish. my husband got the veg korritos, Korean cuisine-inspired burritos, and he said they were exceptional. we also got haloumi fries to start, and omg i just love haloumi so much. it makes me giggle when i chew it though cuz it squeaks so much! delightful 🧀

tbh when I was done with the kebabs and most of the other stuff I was so full, so I rolled the hummus naan up to take home and I added tuna in it the next day for lunch. it was almost as good with tuna!

10/10, full marks and full tummy 😋

also the decor was a whole vibe 💡

[wangramen]

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