diff --git a/src/content/posts/2025-02-03-crispy-vegan-asian-fusion-festival-special-6692.md b/src/content/posts/2025-02-03-crispy-vegan-asian-fusion-festival-special-6692.md
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+---
+title: "Crispy Vegan Asian Fusion Festival Special"
+description: "Experience the Crispy Vegan Asian Fusion Festival Special, a dish blending crispy textures with the bold flavors of Asian cuisine, perfect for any food festival."
+tags:
+  - "vegan"
+  - "crispy"
+  - "festival"
+  - "asian-fusion"
+  - "comfort-food"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "Crispy Vegan Asian Fusion Festival Special"
+  imageSrc: "./src/media/2025-02-03-crispy-vegan-asian-fusion-festival-special-6692.png"
+  imageTitle: "Crispy Vegan Asian Fusion Festival Special"
+  imageAlt: "Image of 'Crispy Vegan Asian Fusion Festival Special' featuring golden-battered king oyster mushrooms on vegan tortillas, garnished with bell peppers, red cabbage, and spicy mayo on a minimalist table."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Celebrate the essence of today's Crispy Food Festival with a dish that highlights the best of crispy, comforting, and flavorful vegan cuisine. This special recipe features a delightful blend of textures and tastes that are sure to make it a festival favorite.
+
+## Ingredients
+
+- 1 cup of sliced king oyster mushrooms
+- 1/2 cup of panko breadcrumbs
+- 1/2 cup of rice flour
+- 1 teaspoon of smoked paprika
+- 1 teaspoon of garlic powder
+- 1/2 teaspoon of salt
+- 1/4 teaspoon of black pepper
+- 1 cup of sparkling water
+- 1 cup of assorted bell peppers, thinly sliced
+- 1/2 cup of red cabbage, shredded
+- 2 tablespoons of vegan mayonnaise
+- 1 tablespoon of sriracha sauce
+- 2 teaspoons of lime juice
+- Oil for frying
+- 4 soft vegan tortillas
+
+## Instructions
+
+- In a bowl, mix the panko breadcrumbs, rice flour, smoked paprika, garlic powder, salt, and black pepper.
+- Gradually add sparkling water to the dry ingredients, stirring until the batter is smooth.
+- Heat oil in a deep fryer or large pan to 350°F (175°C).
+- Dip each mushroom slice into the batter, ensuring it is fully coated, then carefully place in the hot oil.
+- Fry the mushrooms until golden and crispy, about 3-4 minutes, then remove and drain on paper towels.
+- In a small bowl, combine vegan mayonnaise, sriracha sauce, and lime juice to make a spicy mayo.
+- Warm the tortillas, then assemble by placing crispy mushrooms, bell peppers, and cabbage in each tortilla.
+- Drizzle with spicy mayo and serve immediately.
+
+Enjoy the crunch and the bursts of flavor with every bite of this festival-inspired treat. It's a perfect example of how traditional techniques and vegan ingredients can come together to create a dish that's both innovative and satisfying.
+
+*Hiroshi*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 320, Fat: 18g, Carbs: 34g, Protein: 6g&nbsp;</td></tr><tr><th>Preparation Time</th><td>30 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Gluten, Soy&nbsp;</td></tr></table>
+
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