i thought this might be a neat idea to see what we're looking forward to in the future, and not just what we're comfy with.
u could come back to the thread w/ the recipe and results once u've finally done it.

my future inspirations are:
borscht w/ korean flavors (sweet, spicy, vinegary)
miso mash potatoes
spicy korean food + creamy/yogurt based mediterranean food
savory pancakes w/ fruit/vege (squash, pumpkin, zuchinni, banana, carrot, berries, herbs)
radish puree as a sauce base

I try to do something new with whatever's fresh at the local farmer's market. We're in chili and squash season right now, so that's what I'm focusing on. For long term fun, I'm always trying to come up with new ways to cook with beer. I made a great seared scallop dish with bacon and Old Chub reduction not too long ago. Really turned out well. If you try a beer reduction be careful you don't go too far. I found that there's a very fine line between sweet and bitter.

im making powders out of vegetables and some fruit for unique seasonings lately

guess this wasnt such a popular thread lol. might be just a personal thing..

im intrigued by the idea of vegan asada. u guys are familiar w/ the mexican tradition?
i love mexican flavors, i've made korean/mexican tacos before, with kimchi fried rice, avocado, onion, cilantro, salsa and they were BOMB.
korean/mexican is all the rage in LA, where i live. most popularized in the contemporary food truck tradition.

my idea for asada is to use a traditional recipe, with tofu, cactus and soyrizo.