Strawberry lemonade: American cuisine, fusion cuisine, or "deluding ourselves" cuisine?

For dinner last night I steamed up some Trader Ming's Vegetable (read: Edamame) Shu Mai with Ponzu sauce. 

And then I threw together a Mexican-Indian hybrid thingamajig called a "Dosadilla," the insanely-simple recipe for which I got out of my trusty Robin Robertson's Vegetarian Quick-Fix book. 

It involves making mashed potatoes, throwing in some sauteed peas and onions and stirring in some curry powder.  Ta-da!  And then, I guess, the tortilla is the "Mexican" part. *koff koff*

We had strawberry lemonade and, for dessert, leftover Mabon klingon-forehead pie.

Leah ate more than half the shu mai on her own.  She ate a square painstakingly cut out of the middle of her dosadilla, which was fine by me, because I got to have the rest of it.  And then CK called dibs on the rest of the pie, pie, pie.

Dood. We couldn't be more white if we tried.

(Photos from here and here.  A recipe for easy-ish-looking eggplant shu mai here.)