From: Vegan Fusion Newsletter [mailto:[address removed]] On Behalf Of Vegan Fusion Newsletter
Sent: Wednesday, November 02,[masked]:53 AM
Subject: Portland 10-day Immersion & Teacher Training - Holiday Recipes - World Vegan Potluck

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Vegan Fusion - Cooking Healthy Lessons, workshops, cookbooks & consulting   In This Issue 10-Day Vegan Fusion Cuisine Immersions Online Cooking Lessons Teacher Training 2-Day Vegan Fusion Holiday Feast Workshops Vegan Fusion Retreat in Belize Vegan Fusion Retreat in Peru Article Headline Vegan Tips & Tricks In the News Testimonials Vegan Fusion Mission Vegan Holiday Feast   Quick Links Books Taste of the East Become a fan on Facebook Follow Vegan Fusion on Twitter Vegan Fusion Blog Vegan Fusion Website   Join The Vegan Fusion Mailing List November 2011     Greetings!     Save the dates! We are excited to be offering another 10-day Vegan Fusion Cuisine Immersion and Vegan Fusion Teacher Training in Portland, Oregon. The immersion will take place from June 11th - 15th & 18th - 22nd. This will be followed by a Teacher Training from June 23rd - 25th. See below for details. ***November Specials***      ♥ 10% off Portland 5-Day or 10-Day Immersion if registered by  11/11/11    ♥ 10% Portland Teacher Training if registered by 11/11/11       REDUCED TUITION POSITIONS    Seattle - Dishwasher @ $500, Assistant @ $1000 PDX 5 day- Dishwasher @ $300,   PDX 10-day Dishwasher @ $500, Assistant @ $1000           *****        Pursuit of a Green Planet Worldwide Vegan Potluck TweetUp    The documentary film "Pursuit of a Green Planet", along with many famous chefs, celebrity artists, hip hop stars, environmental educators and health experts are hosting Worldwide Vegan Potluck Tweetup on Saturday, November 5, 2011 to generate awareness around the film's 30-day IndieGoGo fundraising campaign and create conversations about today's most important health topics. You are invited!   Host an event at your home and connect on Twitter using the #HipHopisGreen hashtag. Plus, you might win great prizes or a chance to be in the film! Invite your friends to bring a brown bag or vegan potluck item and gather at your home for a casual gathering at 3 PM in each time zone around the World on November 5th.     Be a part of the movement! See here for event details.        Belize Reminder! We need to confirm our reservations for this special Vegan Fusion event by December 1st. This is an unforgettable trip to the mystical land of the ancient Mayans. Plan for your winter getaway now! See below for details.   Create a Vegan Feast for the holidays. Please read on for our Vegan Fusion Holiday Feast Menu.      Read on for a schedule of upcoming workshops and immersions. To register for any of these life transforming events, please email [address removed] and include the location of the event in the subject line.      10-Day Vegan Fusion Cuisine Immersions    10-Day Vegan Fusion Cuisine Immersions            Portland, Oregon Nov. 6th - 10th & 13th - 17th *1 space left* Honolulu, Hawaii Jan. 30th - Feb. 3rd & Feb 6th - 10th  Seattle, Washington April 9th - 13th & 16th - 20th   Portland, Oregon June 11th - 15th & 18th - 22nd *10% off if registered by 11/11/11*                          Prepare to transform your life as you immerse yourself in the world of vegan and raw food cuisine! Whether you are a trained chef, foodie, novice or homemaker, we guarantee that you will learn the skills to create a lifetime of health: Experience greater confidence in the kitchen Save money by learning how to prepare more delicious and healthy cuisine on your own Learn new tips and tricks that will greatly enhance your culinary abilities Connect with others who share a similar interest in vegan and raw foods Deepen your knowledge of the healing qualities of vegan foods Discover new ideas for presentation that will transform an ordinary meal into a gourmet experience   Week 1 Monday Vegan Soups Tuesday Salads & Dressings Wednesday The World of Grains and Beans Thursday Tofu, Tempeh & Seitan Dishes Friday Casseroles and Sauces   Week 2 Monday Wraps, Spreads, Sandwiches and Rolls Tuesday Vegan Desserts Wednesday Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding Thursday Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream Friday Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies   $1500/student Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual    ***For the Seattle & Portland training*** There is room for one dishwasher at a reduced tuition of $500 and one assistant at a reduced tuition of $1000. Please email [address removed]  if you are interested in learning more about these reduced tuition positions.      Please visit the Vegan Fusion Website to see photos from previous immersions.     "I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine intensive participant    **This program is a comprehensive introduction to the techniques and recipes of vegan and raw food preparation. It is recommended for novice cooks up to classically trained chefs who are interested in learning  to work with vegan ingredients. If you have a lot of experience working with vegan and raw foods, please email us to see if this training is the right fit for you.**     **There will be a dishwasher at these intensives who will handle a majority of the dishes. Given the amount of food we prepare, and in the spirit of cooperation, everyone will be asked to assist with dishes and clean up**       Cooking Healthy Lessons Online Training   COOKING HEALTHY LESSONS     Welcome to the Vegan Fusion Online Chef Training - where REAL POWER FOODS come to life!   Through these lessons you will be empowered to reclaim your health and renew your confidence. The course is based on the 10-day trainings Mark continues to  offer around the world. This is the next best thing to being there in person. Each day of the training has been turned into an online lesson.   You will receive an in-depth chef training manual that will guide you through all of the recipes. There are videos and descriptions of the techniques utilized to support you and to empower you to make real changes in your cooking abilities.     TO LEARN MORE AND FOR INSTANT ACCESS TO OUR ONLINE TRAINING, PLEASE VISIT COOKINGHEALTHYLESSONS   Proceed at your own pace and you will learn all of the skills and techniques you need to become a world class culinary artist.   We take the mystery out of cooking healthy. The course consists of 10 in-depth lessons that cover a broad range of recipes. We include both cooked and raw food items, with the last three lessons devoted to the art of raw food preparation.   Take our online training... Attain your optimum health potential Save money while wowing your family and friends Feel better, look better and perform at your peak Have more fun and be more creative in the kitchen  Experience the satisfaction of knowing you are making a positive impact on our planet   If you are interested in your health and well being, learning how to prepare healthful foods is the #1 activity you can do for yourself and your family to have a healthier life. Our Online Vegan Chef Training includes: The complete 22 individual videos as a professional course with many culinary secrets   A 153 page manual and cookbook chock full of recipes, tips and secrets that will amaze you  Gifts, resources and treats worth hundreds of dollars Special announcement center with Webinar trainings that feature leaders in the field of health and wellness  One Full Year FREE Membership to Cooking Healthy Lessons While the 10-day training costs $1500, we are offering this special online version for only $97     This includes one year of membership in Cooking Healthy Lessons and a 10% discount on most of Mark's workshops and immersions. We will be providing additional recipes, videos, and special bonus gifts from leaders in the field of health and wellness.    VISIT COOKINGHEALTHYLESSONS       Vegan Fusion Teacher Training Vegan Fusion Teacher Training Vegan Fusion Teacher Training Graduates, April 2011   San Diego, California    December 2nd - 4th      Seattle, Washington April 21st - 23rd   Portland, Oregon June 16th - 18th   *10% off if registered by 11/11/11*      "The teacher training course was fantastic! We learned everything we would need to organize and present a cooking class. After taking turns demonstrating a recipe, I feel very confident that I could teach vegan cooking to either a few friends or a class of strangers in a relaxed and friendly way. As with all of Mark's classes, it was fun and delicious!"- Susan Hanson   Whether you are looking for a new stream of revenue, interested in doing outreach in your community, or both, please consider joining the Vegan Fusion teacher training course. In this teacher training, we will go over all the basics of conducting a cooking class in your community. We will go over menu development, shopping list creation based on number of students and yield of recipes, advertising and promotion for the class, preparing for the class, conducting the class, working with an assistant, fielding questions and everything else that goes into conducting a successful class. We will shop together on the second day and each participant will get to conduct a portion of the class for the others. This teacher training is the second level of a Vegan Fusion certification program. The certification process has three levels: Level One - successful completion of a 10-day Vegan Fusion Cuisine Intensive, or comparable real life experience preparing vegan and raw food cuisine. Level Two - successful completion of a 3-day Vegan Fusion teacher training program. Level Three - successful completion of the Vegan Fusion Teacher Training certification process. This level will have three tiers: 1. Single day demos and classes; 2. Two or three day workshops; and 3. Five or ten day trainings. Once a person successfully completes the certification process, we will offer them assistance in setting up a class in their community. We will work together to schedule and promote the class nationally through the Vegan Fusion Newsletter, social media etc. Vegan Fusion will handle registration and payment. The instructor will receive a flat fee payment for conducting the class. The payment will be determined by the number of students attending the class. The cost for the training is $950/person for the 3-day intensive.This includes the training, the teacher training manual, and daily meals on each day. If you are interested in securing a spot or for more information, please email [address removed].      2-Day Vegan Fusion Holiday Feast Workshop   2-Day Vegan Fusion Holiday Feast Workshop      Maui, Hawaii December 17th & 18th  Discover the basics of Vegan and Raw Food Cuisine preparation from award-winning author and Blossoming Lotus Founding Chef, Mark Reinfeld. You will learn how to create a Holiday Feast that will wow even the most omnivorous of your friends and family. This workshop is a wonderful introduction to many of the techniques that will enable you to create a lifetime of health for generations to come! Our Gluten-free menu includes: Day 1 Herbed Polenta Triangles with Pesto Raw Carrot Brazil Nut Soup Pecan Crusted Tofu with Golden Gravy Asparagus Hollandaise Cranberry Relish Chocolate Fondue Raw Holiday Elixir Day 2 Raw Nachos Roasted Squash Soup Holiday Pate Stuffed Portobello Mushrooms Wild Rice Pilaf Organic Mixed Greens with Hazelnut Vinaigrette Raw Pecan Pie Holiday Nog   Cost is $300/person and includes Vegan Fusion recipes and daily gourmet feasts.        Mayan Journeys - Vegan Fusion Retreat in Belize   Vegan Fusion Retreat in Belize  February 19th - February 26th, 2012  *SPACE MUST BE RESERVED BY DECEMBER 1st*   Join us during the prophetic 2012 as we return to the mystical and magical land of Belize for another incredibly transformative Vegan Fusion retreat. Learn how to prepare creative and delectable local vegan cuisine from Blossoming Lotus founding chef Mark Reinfeld in one of the most pristine and exotic destinations on the planet. Belize lies west of the Caribbean Sea on the Central American isthmus and is home to ancient archeological sites of the Mayan people, pristine beaches, coral reefs, tropical rainforests, exotic birds, wildlife and more. We will be staying at the luxurious Belizean Dreams located in Hopkins. For a virtual tour, please visit HERE We will shop together at local markets and then return to our villas to prepare and partake of daily gourmet vegan feasts. Our tentative schedule: Sunday, February 19th - arrive Belize PM Monday, February 20th - lunch and dinner classes and meals Tuesday, February 21st - optional morning adventure*/ dinner class and meal Wednesday, February 22nd - lunch and dinner classes and meals Thursday, February 23rd - optional morning adventure* / dinner class and meal Friday, February 24th - lunch and dinner classes and meals Saturday, February 25th - optional full-day trip to Xunantunich Mayan ruins* Sunday, February 26th - depart AM Costs: 7 nights accommodations:     Deluxe - top floor- $1150 up to 2 people     Ground floor 1- $975 up to 2 people     Ground floor 2 -$875 up to 2 people Workshop fee including all Meals (excluding alcohol) and transportation within Belize: $1650/person.   $500 deposit secures your spot   *Optional activities (additional charges apply) include: Mayflower Mayan hike to waterfalls; Monkey river nature tour; Snorkeling; Diving; Full-day trip to Xunantunich Mayan ruins To reserve your place and for transportation details, activity rates and for more information, please contact Cindy Edwards at [address removed] or call[masked].   Vegan Fusion Retreat - Sacred Valley, Peru Machu Picchu, Peru Vegan Fusion Retreat -   Sacred Valley, Peru   April 27th - May 6th, 2012    *SPACE MUST BE RESERVED BY JANUARY 1st* Prepare for the journey of a lifetime as we visit the land of the ancient Incans on this special Vegan Fusion retreat. The majestic Andes mountains, the mystical sacred sites, the beloved people of Peru - you will be amazed at the beauty and wonder of this magical destination. Our trip will take us from Lima, the capital of Peru, to the ancient city of Cuzco. From there we will travel to the Willka Tika luxury resort in the Urubamba Valley, the Sacred Valley of the Incas. This will be our home in the Sacred Valley and where we will have several cooking lessons on the art of vegan and raw food preparation by Chef Mark Reinfeld. Our voyage culminates in a full moon visit to Machu Pichu, one of the true wonders of the world. Highlights of the Vegan Fusion retreat include visits to: Special sites of Lima Pre-Incan pyramid of Huaca Huallamarca Ancient city of Cuzco Inca fortress of Sacsayhuamán The underground cave and temple of Kenko Tambomachay, the Baths of the Sacred Valley of the Incas Willka Tika resort in the Sacred Valley Pisac Market Ollantaytambo Inca fortress Agua Calientes and Machu Pichu    Price Register BEFORE  10/1/11: $2595/person double occupancy, $2895 single occupancy. Register AFTER 10/1/11: $2695/person double occupancy, $2995/person single occupancy. $500 deposit secures your spot   Please visit here for the complete itinerary and for more details To register, please email [address removed] with Peru Retreat in the subject line.     5-Day Vegan Fusion Cuisine Immersion 5-Day Vegan Fusion Cuisine Immersion Portland, Oregon May 25th - 29th, 2012 *10% off if registered by 11/11/11* This special event, held at Tabor Space Coffee House will feature the highlights from the longer 10-day Vegan Fusion Cuisine Immersion. Friday, May 25th - Vegan Soups/ Salads & Dressings Saturday, May 26th - The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes Sunday, May 27th -     Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls Monday, May 28th -   Vegan Desserts/Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding Tuesday, May 29th -    Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Ice Cream/Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Live Pies $875/student     Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual   Visit www.veganfusion.com to see photos and the menu from previous chef trainings   Please email [address removed] for more information and to register *** Reduced tuition positions available ***   There is room for one dishwasher at a reduced tuition of $300. Please email [address removed]  if you are interested in learning more about this reduced tuition position.      ***      Vegan Tips and Tricks Q: I want to eat more vegan meals but I am not sure where to begin. Any suggestions?  A:  One of the first things we recommend is to get creative with your salads. You can turn a simple lettuce salad into a satisfying gourmet experience by adding foods that create additional layers of flavors. Experiment with including any of the following ingredients: ·         marinated sun-dried tomatoes ·         croutons ·         sautéed / breaded mushrooms ·         tapenade raw food pates  ·         roasted red pepper ·         artichoke hearts ·         heart of palm ·         fresh baked tortillas, pita, crostini ·         caramelized onions  ·         roasted or grilled vegetables  ·         sautéing or "warming" the greens ·         sprouts such as sunflower or buckwheat beans like garbanzo, kidney, pinto or navy, preferably marinated or spiced nuts and seeds, raw or toasted, such as maple glazed almonds, walnuts, spiced cashews ·         edible flowers such as onion, chive, garlic, basil, sage, dill, guava, chrysanthemum, peas, fuchsias, borage, calendula, chamomile, mint, rose, squash blossom, nasturtium, marigold, dandelion and more.   In the News   Check in here for the latest in Vegan Current Events Making Water-Friendly Food Choices   Eating Vegan on the Road  Soy Protein May Benefit Heart Health  Raising Vegan Babies is the New Trend  Famous Post-50 Vegans and Vegetarians  How to Make School Lunches Healthier for Your Children   Q&A: Does Veganism Really Make a Difference?   Going Vegan: 'Jazzy Vegetarian' Host Laura Theodore Brings Plant-based Cooking to Public Television    Q&A With a Female Vegan Bodybuilder    Vegan: No Longer an Experiment    100-Year-Old Marathoner Fauja Singh Becomes PETA's Poster Boy    Be sure to follow us on Twitter for the most up-to-date information on all things vegan.     Testimonials   Please read what participants are saying about Mark's workshops and trainings "The workshop was fun, genuinely life changing and affirms the caring approach to nutrition I've been searching for." - Kim Hyland, 2-day workshop participant ~~~~~ "Mark makes his classes fun and involves all of the students, filling the time with prepping tips, food alternatives, vegan lifestyle tips, and food facts. He is very accommodating to various dietary needs and allergies when preparing the foods to show that a vegan lifestyle can be for everyone."  - Lori Arrechea, 2-day workshop participant ~~~~~ "Mark is an excellent teacher. He has made the 'world of vegan' less intimidating and very doable. In two days, he has expanded my repertoire immensely. I am very grateful and excited to pursue this lifestyle. Its delicious!" - Paige Buonocore, 2-day workshop participant ~~~~~ "I would recommend this workshop to anyone even remotely curious about vegan or raw cuisine....or even just for a fun time and some great meals!! I look forward to doing a 10-day training." - Lisa Portnoff, 2-day workshop participant ~~~~~   "Perfect food, perfect instructor, perfect class. Well worth your time and money." - Robin Malaussena, 2-day workshop participant   ~~~~~ "The training is inspiring, delicious, easy and fun. Who knew vegan cooking could be taken to such an extraordinary level. Mark is a genius with food!" - Shelly Triplet, 2-day workshop participant ~~~~~ "Like making meals for a 5-star restaurant" - Becky Moody, 2-day workshop participant ~~~~~ "Mark is a fabulous instructor and chef. His relaxed style is very conducive to learning. He covers a wide array of recipes from all over the world. I've taken bot the 10-day chef training and the holiday workshop. I would highly recommend any of his trainings - and cookbooks!" - Edith Schultz, 2-day workshop participant and 10-day Vegan Fusion Cuisine immersion participant ~~~~~ "The training far exceeded my expectations. I am not an experienced cook and I felt comfortable with all of the recipes." - Sierra Modro, 2-day workshop participant ~~~~~ "This is an amazing course, especially for a non-vegan to realize how good vegan food really is!" - Emma Kettering, 2-day workshop participant   ~~~~~ "Mark demystifies vegan and raw food preparation techniques making healthy eating accessible, which is just what the general public needs." - Corinne Loveland, 2-day workshop participant ~~~~~ "I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine immersion participant ~~~~~ My two weeks spent at Vegan Fusion classes offered an amazing array of plant-based recipes alongside a comprehensive vegan culinary education. From soups and salads, to grains and beans, cooked foods and raw, I have learned more about vegan food preparation than I ever thought possible in such a short time. Mark is a most talented chef, who brings wit and creativity to the kitchen and much nourishment to the table. And the best part has been in the eating! - Diana Blend, 10-day Vegan Fusion Cuisine immersion participant ~~~~~ "Mark has created a great 2-day workshop that is great for vegans and non-vegans alike. My mother and I traveled to Colorado from Portland and it was worth every penny! Thanks Mark!" - Theresa Heim-Stohler, 2-day workshop participant ~~~~~ "Three days goes by way too fast! I am truly inspired and motivated to delve into recipes i did not previously consider. My new motto after this workshop is NO FEAR. This was an amazing and unforgettable opportunity that I plan to never forget (at least until my mind fades)."  - Jo Tozzi, 3-day workshop participant ~~~~~ "Having been a professional chef on luxury yachts for the last eight years, I felt pretty comfortable preparing food for most cuisines and dietary restrictions, and thought this would be a fun way to get a few more recipes under my belt. This class was so much more, with a cloud sized dollop of inspiration on top! I learned so many helpful techniques and flavor combinations that I have already started creating recipes and writing my own vegan cookbook. I can not say enough about Mark's kind and thorough teaching or my awesome classmates. Learning, laughing, eating, cooking, coming together and sharing - I'm tempted to do the class again, just for kicks!" - Nicole Poirier, Seattle Vegan Fusion Cuisine immersion student ~~~~~ "This has been such a transforming experience. The knowledge that I have gained and the people that I was able to share this time with - it has been such a blessing. It is truly amazing, the power of ten days. I feel excited. I feel inspired. I feel ALIVE. Thank you!" - Kelly Hollins, Seattle Vegan Fusion Cuisine immersion student ~~~~~ "Taking this class brings each recipe and chapter of Mark's books alive and you are able to learn first hand all the details and special tricks to make each dish special. This is a truly unique opportunity to learn from a master chef the reason why The 30-Minute Vegan made the Amazon top 100 selling book list. Mark is precise, clear and calm in showing us the way of making absolutely extraordinary vegan meals. Every day is spent in a fun and engaging learning environment. Mahalo Mark!" -  Dave Niekerk, Seattle Vegan Fusion Cuisine immersion student ~~~~~ "I cannot put a value on this training. It has and will touch and change every part of my life for the better. I have learned skills I can use cooking for my family of six or in a work environment. I have developed ideas for business and enriched my love of humanity, the environment and myself!" - Lisa Ward, Kaua'i Vegan Fusion Cuisine immersion student ~~~~~ "The workshop is not only great for experienced vegans and vegetarians, but also for anybody who is just interested in healthy living. Even as a non-vegetarian, I learned so many incredible recipes that I can't wait to try!" - Aki Morita, Kaua'i Vegan Fusion Cuisine immersion student ~~~~~ "I've been vegan for many years. This chef intensive has given me the confidence and hands-on experience to support my healthy lifestyle and the health of my clients. My awareness and understanding of vegan food preparation and presentation make this training a big success for me. I highly recommend it." - Rivers Cynthia Blake, Kaua'i Vegan Fusion Cuisine immersion student ~~~~~ "The Vegan Fusion training has provided the opportunity for me to better my health, the health of the environment, and to develop potential business opportunities.  The course was so packed full of information, it's given me a holistic base of training from which to approach food preparation.  Mark is very friendly and focused on extending his knowledge to his students.  The ability to interact with him and ask specific questions that I had was invaluable to my overall understanding of cooking.  I feel this course was a great investment in my quality of life for generations to come! "- Kristin ten Broeck, Kaua'i Vegan Fusion Cuisine immersion student ~~~~~ "I was introduced to vegan dishes with new and exciting flavors. I am happy to say that my cooking abilities have gone up greatly, inspiring me to cook better and healthier food for my family and friends." - Kellie Pleas, Kaua'i Vegan Fusion Cuisine immersion student ~~~~~ "I have never had a bland meal since I attended the training!! I am now willing to experiment and take risks in my own cooking ideas showing me that I have gained a lot of cooking confidence. I am also experiencing a true shift in health as I work closely with the new techniques and recipes. My family has now committed to eating vegetarian at least five times a week and we are now drinking one green smoothie a day. I notice that when we eat out I am also choosing vegetarian food as it is just becoming what my body wants. This is just the beginning of a long and beautiful relationship with vegan foods and flavor-filled cooking." - Victoria Markham, Kaua'i Vegan Fusion Cuisine immersion student  ~~~~~ "Thank you so much for such an awesome, transformational, enriching, class! All the info is really beginning to set in and I am having so much fun with food and the kitchen! I wanted to let you know how much I enjoyed and appreciated the course! The world of food and cooking has a whole new set of glasses to look through....I get the biggest joy out of creating something yummy and sharing it with my family. Walking into the health food store is a totally different, amazing experience full of ideas, fun, and inspiration. The course runs much deeper than on the surface, and will be enriching loved ones and myself for a lifetime and more! Mahalo Nui Loa for spreading your love and passion of Vegan Cuisine" - Fawne Frailey, Kaua'i Vegan Fusion Cuisine immersion student   Vegan Fusion Vision Our Mission is to promote the benefits of the vegan lifestyle for the preservation of our health and the environment and to create a more peaceful world. Teaching others how to prepare stellar vegan cuisine is our way of bringing about positive change on the planet - a change that can be felt immediately and for generations to come.     Through our cookbooks, trainings, retreats and our online course, we aspire to empower people to take their health back into their own hands. Please read Mark's articles  Plant-Based Living is the Healing of the Nations and Earth Day Every Day - Going Green with Vegan Cuisine to learn more about why we do what we do. Mark Reinfeld Co-author, The 30-Minute Vegan,   The 30-Minute Vegan's Taste of the East, The Complete Idiot's Guide to Eating Raw, and Vegan Fusion World Cuisine Mark has more than 20 years of experience preparing creative vegan and raw food cuisine. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being "poised on the leading edge of contemporary vegan cooking". He is the co-author of four books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I'lima Award for "Best Restaurant on Kaua'i". Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America's top "innovative and trailblazing healthy chefs". Mark received his initial culinary training from his grandfather, Benjamin Bimstein, a renowned chef and ice carver in New York City. He developed his love for world culture and cuisine during travel journeys through Europe, Asia, the Middle East, and South and Central America. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for "Best Vegetarian Cookbook in the USA". For more information, please visit www.veganfusion.com Bo Rinaldi Chef, Entrepreneur, Restaurateur and Modern Day Visionary Bo Rinaldi has over 30 years of Innovation in Food and Technology as a founder, leader and visionary pioneer of the organic food movement.  A best-selling co author of cookbooks such as Vegan Fusion World Cuisine, The Complete Idiot's Guide To Eating Raw and now his latest work, The Complete Idiot's Guide To Green Smoothies, he enjoys sharing his knowledge with the vast worldwide audience.  Bo has combined decades of passion and enthusiasm in helping guide everyone he meets in understanding the wonders of creating healthy, natural and delicious fare.  Bo has been a vegan since 1960 and has managed, partnered or owned many companies in the organic movement, most notably now the Blossoming Lotus Restaurants, Vegan Fusion Chef Trainings, www.CookingHealthyLessons.com and Pure Prescriptions.  As a Chef, CEO Level Consultant and leader in the natural foods industry, Bo eagerly  shares his creative energy, expertise and insights in the innovative projects and outreach he is a part of globally, and is engaged  in the organic foods and technology arenas where transformation, innovation and  sustainable business models are key factors to success. Please visit www.blossominglotus.com to see some of his latest outreach. Bo has been featured on CNN, NPR, The Thom Hartmann Program, The Aware Show and Healing With The Masters,  as well as in articles in the NY Times, Newsweek and Fast Company. Bo enjoys conducting online webinars, public speaking engagements and presenting at health food conventions, as well as working closely with the leading researchers in the industry such as Dr. Michael Greger, Dr. Colin Campbell, Dr. Caldwell Esselstyn and in the past, Dr. William Connor. A world traveler who delights in creating healthy cuisine using techniques from all the world's cultures, Bo is also a partner in a sustainable land development company which owns miles of pure ocean front property in Ecuador, as described at www.bahiaecuador.com, where he helps operate a surf camp and Ecoresort.   Vegan Holiday Feast Vegan Holiday Feast    Raw Carrot Brazil Nut Soup 30 minutes / 2-3 servings makes 5 cups Soup 3 ½ cups carrot juice, fresh (approx. 3 ½ lbs carrots) ½ cup Brazil nuts, soaked ¼ cup avocado, mashed 1 tablespoon peeled and minced ginger 1 clove garlic 1 tablespoon lemon juice, fresh squeezed 1 tablespoons wheat-free tamari (optional) 2 tablespoons fresh mined Italian parsley 1 teaspoon seeded and diced jalapeno pepper 2 tablespoons thinly sliced green onion Pinch crushed red pepper flakes Sea salt, to taste Black pepper, ground to taste Raw Creme Fraiche 1/2 cup cashews, soaked in a few cups of water for 45 minutes or longer 1/2 cups water 2 teaspoons freshly squeezed lemon juice Sea salt to taste 1. Prepare the soup by placing all ingredients except parsley, red pepper flakes, salt, pepper and cashews in a blender and blend until smooth. Transfer to a large bowl. Add the parsley, red pepper flakes, salt and pepper and stir well. 2. Prepare the Creme Fraiche by draining the cashews and rinsing well. Blend with water and lemon juice, transfer to a small bowl and add salt to taste. 3. Serve soup with a dollop of the Creme Fraiche and garnish with colorful grated or chopped veggies. Serving Suggestions Garnish with grated carrots, beets, zucchini, jicama or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature. Variations Replace carrot juice with other veggie juices. Experiment with different nuts, seeds and herbs. Pecan Crusted Tofu with Golden Gravy Makes: 8 small cutlets (serves 4) Prep Time: 15 minutes Cook Time: 20 minutes Tofu Marinade 2 tablespoons soy sauce 1 tablespoon olive oil 1 tablespoon water 2 cloves garlic, pressed or minced 1 14-ounce package extra firm tofu, drained well Tahini Spread 1/4 cup tahini 2 tablespoons freshly squeezed lemon juice 2 tablespoons water 1 teaspoon soy sauce Coconut Pecan Crust 1/2 cup plus 2 tablespoons chopped pecans 3 tablespoons dried shredded coconut 2 tablespoons minced Italian parsley 1/2 teaspoon ground cumin or chile powder, optional 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground black pepper 1/8 teaspoon sea salt, or to taste 1. Preheat the oven to 375°F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets. 2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes. 3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency. 4. Place all of the crust ingredients in another bowl and stir well. 5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving. Variations ~ Replace the tofu with tempeh or portobello mushrooms. ~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375°F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook. ~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts. ~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro. Golden Gravy Makes 4 cups ¼ cup flour ¼ cup + 1 tablespoon    safflower oil 1 ½ cups onion, half moon slices 1 cup shiitake mushrooms, sliced 4 teaspoons garlic, minced 2 ½  cups water or veggie stock ¼  cup nutritional yeast ¼ cup wheat-free tamari or soy sauce 1 tablespoon dried or fresh sage, minced ½  teaspoon fresh ground black pepper sea salt - to taste 1. Create a roux by combining flour and ¼ cup oil in a small bowl and whisking well. 2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently. 3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste. Serving suggestions ~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets. Variations ~ try replacing sage with other fresh minced herbs like parsley, dill or basil. ~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy. Raw Cranberry Relish Makes 1/2 cup 1/2 cup dried cranberries, soaked for 30 minutes, drained 2 medjool dates, chopped (2 tablespoons) 1/2 teaspoon seeded and diced jalapeno 2 tablespoons freshly squeezed orange juice 1/4 teaspoon orange zest 1/8 teaspoon cinnamon pinch cardamom or nutmeg pinch allspice 1. Place all ingredients in a food processor or strong blender and quickly pulse chop. If you do not have a food processor, you can chop the cranberries and combine them with other ingredients in a bowl and mix well. See also Chris Cringles Cranberry Sauce recipe in Vegan Fusion World Cuisine Wild Rice Pilaf Makes 5 1/2 cups 1 cup wild rice 3 cups water or vegetable stock 3/4 teaspoon sea salt 2 cloves garlic, pressed or minced, optional 1/2 cup thinly sliced celery 1/4 cup thinly sliced green onion 1/4 cup chopped walnuts 2 tablespoons minced Italian Parsley 1 tablespoon minced rosemary 1 tablespoon minced fresh sage 1/4 cup dried cranberries ground black pepper to taste 1/4 teaspoon crushed red pepper flakes 1. Place the wild rice, water and salt and garlic if using, in a pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 45 minutes. Drain well. 2. Add to a large bowl with remaining ingredients and mix well. Toasted Hazelnut Vinaigrette 20 minutes prep Makes 3 1/2 cups 1 cup water 1 cup hazelnuts ½ cup safflower oil 1 tablespoon maple syrup or agave nectar 1 tablespoon plus 2 teaspoons raw apple cider vinegar 1 tablespoon plus 2 teaspoons wheat-free tamari, or to taste 1 teaspoon freshly squeezed lemon juice 1 small clove garlic, optional pinch cayenne pepper sea salt and ground black pepper to taste 1. Preheat oven to 375 degrees. Place hazelnuts on baking sheet and bake for 10 minutes. Allow to cool. Remove as much of the skin as possible. 2. Place all ingredients in a blender and blend until smooth. Holiday Nog Recipe courtesy of The 30-Minute Vegan This recipe makes this yummy sweet beverage available to you at all times, not just the holidays. And no one gets freaked out about drinking eggs! For the creamiest nog, use the Silk creamer. Makes 1 quart 1 quart Silk creamer or vanilla soy milk ¼ cup maple syrup 1 teaspoon vanilla extract ½ teaspoon cinnamon powder 1 teaspoon nutmeg ½ teaspoon almond extract 2 tablespoons arrowroot powder 4 tablespoons cold water   1. Heat the soy creamer in a pot over medium heat. When it approaches boiling, reduce the heat to simmer. Whisk in all of the ingredients except the arrowroot and water. 2. Whisk the arrowroot and water together in a small bowl or measuring cup, and add to the pot. 3. Whisk until the liquid thickens, approximately 5 minutes. Pour into glasses. Sprinkle with cinnamon before serving. Happy Holiday!     Variation For those wishing for a thinner nog, use only 1 tablespoon of arrowroot dissolved in 2 tablespoons of cold water.     We are deeply grateful for your support!  Sincerely, Mark, Bo and the Vegan Fusion Ohana

 

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