Going Green with Vegan Cuisine by Mark Reinfeld

A UN report entitled “Livestock’s Long Shadow” indicates that livestock production contributes to more greenhouse gasses than the entire world’s transportation industry combined. That’s a lot of gas! In addition to the global warming angle, there is a convincing case for switching to plant-based foods when you consider the following:

The environmental impact of a vegan diet is a fraction of that of a meat-based one. According to Conservation International, the average carbon emissions from an animal product based diet are 11 tons per year per person. The average emissions on a plant-based diet are 6 tons per year. Another interesting tidbit of information is that it takes approximately 3 ½ acres of land and 2500 gallons of water a day to support an animal product based diet. A plant-based diet utilizes only 1/6 of an acre of land and 300 gallons of water a day. According to the USDA, 1 acre of land can produce 20,000 pounds of vegetables. This same amount of land can only produce 165 pounds of meat

While all of this information may be persuasive on an intellectual level, when it comes to our food choices we are dealing with a primal instinct that is not so easy to change.

Here are ten suggestions for those wishing to include more plant-based foods in their diet as a way to go green.

1. Go slowly. It took years for you to develop your current eating habits. Most people are not willing or able to make radical changes overnight. Many times when people do make drastic changes, they find themselves falling back to old ways when the going gets tough. (Some people are of course ready to go cold Tofurky – only you can decide!)

2. Create a plan. Take a look at where you are at and where you would like to be. You can approach this in several ways. You can commit to having one vegan day a week for a month. Then go up to two days a week the second month, three days a week on the third month…(you get the idea) until you arrive at your desired outcome. Another way is to have vegan snacks for the first month, vegan snacks and breakfasts for the second month, vegan snacks, breakfasts and lunches the next month and so on. An even more gradual approach would be to have one vegan meal a week for the first month, two vegan meals a week for the second month… Make the changes at a pace you are comfortable with.

3. Choose wisely. Remember the importance of feeling satisfied at every meal. Look for vegan alternatives that come close to the taste and texture of the foods you are craving. There are many plant based products on the market now that can make this a delicious transition for you.

4. Invite a friend. It definitely makes it easier to change your diet and lifestyle if you have some support. A friend can help with recipe ideas, sharing meal preparation, and of course provide words of encouragement when needed. You can also join a localvegetarian society or find lots of support online. There are sites with discussion boards on every topic imaginable. Do a search for ‘vegan websites’ and you will be surprised at what you find.

5. Educate yourself. It’s extremely helpful for sticking to your convictions to learn about the full impact our food choices have upon our health and the health of our planet. Check out the following books for starters: Vegan Fusion World CuisineDiet for a New AmericaThe China Study, and The World Peace Diet.

6. Consider your health. It is clear that many of today’s major illnesses such as heart disease, obesity and certain forms of diabetescan be avoided and reversed with plant based foods. All health organizations recommend increasing daily servings of fresh fruits and vegetables as a way to optimize health.

7. Preserve the planet. The facts are staggering when you compare the environmental impact of a plant-based diet with a meat based one. It takes a fraction of the water, land and other resources to produce a vegan meal. Even Mark Bittman, acclaimed chef and author, goes vegan for most of the day as an effort to conserve the Earths limited resources.

8. Go to the source. Its good to consider where the meal on your plate originated. Think about the farmers that grew the food. What methods do they use? Is the food organically grown? How far away are they and under what conditions was the food shipped? Asking these questions will lead you to a greener, more sustainable lifestyle.

9. Remember Babe. Many do not realize the conditions under which most factory farm animals live. Actor James Cromwell became a vegan while  playing the character of Farmer Hoggett in the movie Babe after discovering the reality behind most meat production.  Whatever your personal beliefs, its true that we can make food choices that reduce suffering.

10. Take it easy. Please don’t beat yourself up if you find yourself falling back into old ways of eating. Simpy accept and acknowledge that it takes time to retrain your body and mind to eat in new ways and remind yourself why you are exerting the effort. Stick to your plan as much as possible and have fun!

Visit www.veganfusion.com for incredible vegan recipes, vegan cookbooks, vegan cooking classes and more!

December 5, 2010 at 9:08 am 2 comments

10-Day Vegan Fusion Cuisine Intensive, Seattle WA

May 9th – 13th & 16th – 20th, 2011

Seattle, Washington

We are very excited to be returning to Seattle for the third time to offer our popular 10-Day Vegan Fusion Cuisine Intensive

 

Prepare to transform your life and take your cooking abilities to the next level!

Please join us in the Emerald City for a two-week immersion
into the world of vegan and raw food cuisine

* 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 to a gourmet experience

Whether you are an experienced cook, looking to get a job in the vegan restaurant industry, or simply interested in deepening your knowledge of vegan foods, you can learn from the pros how to prepare healthy world-class vegan cuisine!

This is a life transforming experience and special opportunity to study intensely with Mark Reinfeld, the founding chef of the Blossoming Lotus Restaurant, winner of the 2006 ‘Ilima Award for “Best Restaurant on Kaua’i”. Classes will be taught at in the Fremont neighborhood – its an intimate setting where all of your questions about vegan food preparation will be answered.

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, Parfaits & Ice Cream
Friday – Raw Cuisine 3 – Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies

$1500/student

Includes special gifts, daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual.

Please visit our blog to see photos and the menu from previous chef trainings.

Please email info@veganfusion.com for more info and to register

 

“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 participantand 10-day Vegan Fusion Cuisine intensive 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 intensive 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 intensive 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 intensive 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 intensive 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 intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive student

Mark Reinfeld Healthy Vegan RecipesMark 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 over 20 years experience preparing creative vegan and raw food cuisine. He specializes in vegan 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 is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”.  To learn more about the healing quality of foods, he received a Masters Degree in Holistic Nutrition. For more information, please visit www.veganfusion.com


November 10, 2010 at 5:59 am Leave a comment

5-Day Vegan Fusion Cuisine Intensive – Portland, OR

May 27th – 31st, 2011

Portland, Oregon

Please join us in the Pacific Northwest for a 5-day immersion
into the world of vegan and raw food cuisine

 

Prepare to transform your life and take your cooking abilities to the next level!

* 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 to a gourmet experience

Whether you are an experienced chef, looking to get a job in the vegan restaurant industry, or simply a curious foodie interested in deepening your knowledge of vegan foods, you can learn from a pro how to prepare healthy world-class vegan cuisine!

This is a life transforming experience and special opportunity to study intensely with Mark Reinfeld, the founding chef of the Blossoming Lotus Restaurant, winner of the 2006 ‘Ilima Award for “Best Restaurant on Kaua’i”. Classes will be taught at the Tabor Space Coffee House in Portland– its an intimate setting where all of your questions about vegan food preparation will be answered.

 

Day 1 – Vegan Soups/ Salads & Dressings
Day 2 - The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes
Day 3 - Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls
Day 4 -Vegan Desserts/Raw Cuisine 1 – Smoothies, Pates, Pasta & Pudding
Day 5 – -Raw Cuisine 2 – Elixirs, Soups, Plant Cheeses, Ravioli, Parfaits & Ice Cream/Raw Cuisine 3 – Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies

$875/student

Includes special gifts, daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual.

Please visit our blog at www.veganfusion.com to see photos and the menu from previous chef trainings.

Please email info@veganfusion.com for more info and to register

 

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 intensive 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 intensive 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 intensive 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 intensive 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 intensive 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 intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive student

Mark Reinfeld Healthy Vegan RecipesMark 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 over 20 years experience preparing creative vegan and raw food cuisine. He specializes in vegan 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 is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”.  To learn more about the healing quality of foods, he received a Masters Degree in Holistic Nutrition. For more information, please visit www.veganfusion.com

 

November 10, 2010 at 5:44 am Leave a comment

10-Day Vegan Fusion Cuisine Intensive – Honolulu, Hawaii

January 10th – 14th & 17th – 21st

Oahu, Hawaii

Join us in tropical paradise complete with an ocean view for a two-week immersion into the world of vegan and raw food cuisine!

Prepare to transform your life and take your cooking abilities to the next level!

* 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 to a gourmet experience

Whether you are an experienced chef, looking to get a job in the vegan restaurant industry, or simply a curious foodie interested in deepening your knowledge of vegan foods, you can learn from a pro how to prepare healthy world-class vegan cuisine!

This is a life transforming experience and special opportunity to study intensely with Mark Reinfeld, the founding chef of the Blossoming Lotus Restaurant, winner of the 2006 ‘Ilima Award for “Best Restaurant on Kaua’i”. Classes will be taught in a beautiful private home on Oahua – its an intimate setting where all of your questions about vegan food preparation will be answered.

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, Parfaits & Ice Cream
Friday – Raw Cuisine 3 – Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies

$1500/student

Includes special gifts, daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual.

Please visit our blog at www.veganfusion.com to see photos and the menu from previous chef trainings.

Please email info@veganfusion.com for more info and to register

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 Reinfeld has over 20 years experience preparing creative vegan and raw food cuisine. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. Mark 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”. He is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. Mark offers vegan cuisine workshops and trainings internationally. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition. For more information, please visit www.veganfusion.com

~~~~~

“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 intensive 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 intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive 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 Intensive student

September 4, 2010 at 6:55 pm 1 comment

2-Day Vegan Holiday Feast Workshop

Learn to create a vegan holiday feast that will wow the most omnivorous of your friends and family. This hands-on two day workshop will focus on both cooked and raw vegan recipes that will empower you show off your culinary abilities this holiday season.

Portland, Oregon – October 23rd & 24th

Boulder, Colorado – November 6th & 7th

Frankfort, Michigan (near Traverse City) – November 13th & 14th

Los Angeles, California – December 4th & 5th

Noon – 5:00PM

Our stellar menu includes a selection of both cooked and raw food vegan cuisine
Day One
Herbed Polenta Triangles
Raw Carrot Brazil Nut Soup
Pecan Crusted Tofu with Golden Gravy
Wild Rice Pilaf
Organic Mixed Greens with Hazelnut Vinaigrette
Chocolate Fondue
Raw Holiday Elixir
Day Two
Raw Nachos
Roasted Squash Soup
Holiday Pate Stuffed Portobello Mushrooms with Cranberry Relish
Asparagus Hollandaise
Raw Pecan Pie
Holiday Nog

Cost: $285/student

Includes: Daily gourmet feasts and Vegan Fusion Cuisine recipe handout

To register and for more information please email info@veganfusion.com

These workshops are taught by Mark Reinfeld, co-author of four cookbooks and the founding chef of the Blossoming Lotus Restaurant. He is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. He has offered chef trainings across the country to clients that include Google, Credit Suisse First Boston, The Peninsula Spa, Aspen’s Explore Bistro, Malibu’s Pacific Coast Green’s, and more. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition from The Clayton School of Natural Healing.

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“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

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“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

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“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 intensive student

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“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 intensive student

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“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 intensive student

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“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 Intensive student

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“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 Intensive student

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“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 Intensive student

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“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 Intensive student

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“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 Intensive student

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“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 Intensive student

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“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 Intensive student

August 13, 2010 at 8:49 am 1 comment

Mayan Journeys – Vegan Fusion Retreat to Belize

February 6th – February 13th, 2011

Please join us before the prophetic 2012 in the mystical and magical land of Belize for our very first 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 http://www.belizeandreams.com/

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 is the following:

Sunday, February 6th – arrive Belize PM
Monday, February 7th – lunch and dinner classes and meals
Tuesday, February 8th – optional morning adventure*/ dinner class and meal
Wednesday, February 9th – lunch and dinner classes and meals
Thursday, February 10th – optional morning adventure* / dinner class and meal
Friday, February 11th – lunch and dinner classes and meals
Saturday, February 12th – optional full-day trip to Xunantunich Mayan ruins*
Sunday, February 13th – depart AM


Costs:
7 nights accommodations: $1050 – up to 2 people plus child/room
7 nights deluxe accommodations: $1400 – up to 2 people plus child/room
Meals (excluding alcohol) and workshop cost: $780/person

*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 cindyedwards@mac.com

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July 1, 2010 at 5:05 pm 3 comments

Los Angeles, California 2-Day Vegan Fusion Cuisine Workshop

Join us in sunny Marina Del Rey as we explore many of the basic techniques in vegan and raw food preparation. These are skills that will help you create a lifetime of health for you and your family!

August 28th & 29th

Noon – 5PM

Our gluten-free menu includes:
Day One
Cilantro  Pesto Stuffed Mushrooms
Raw Hot and Sour Soup
Macadamia Nut Crusted Tofu with Onion Mushroom Gravy
Coconut Spinach Rice
Rainbow Kale Salad
Raw Chocolate Mousse with Cashew Cream

Day Two
Wasabi Ginger Pate Nori Rolls with Mango Chile Sauce
Herbed Flax Crackers with Cashew Cheese
Raw Pesto Pasta Puttanesca
Grilled Tempeh with BBQ Sauce
Chocolate Ganache Pie
Gingerade Elixir
*  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 to a gourmet experience
$325/person
Includes:
Daily vegan trainings and gourmet meals
Vegan Fusion Cuisine recipe handout
To register and for more information please email info@veganfusion.com

Mark Reinfeld
Coauthor, The 30-Minute Vegan’s Taste of the East, The 30-Minute Vegan, The Complete Idiot’s Guide to Eating Raw, and Vegan Fusion World Cuisine
Mark Reinfeld is the author of four books and the founding chef of the Blossoming Lotus Restaurant. He is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs”. He has offered chef trainings across the country to clients that include Google, Credit Suisse First Boston, The Peninsula Spa, Aspen’s Explore Bistro, Malibu’s Pacific Coast Green’s, and more. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition from The Clayton School of Natural Healing.

June 23, 2010 at 6:07 pm 2 comments

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