Traveling Vegans – Cinque Terre, Italy

After Villa Lina, we began our trek back to Amsterdam. We stopped off at Cinque Terre, along the magnificent Italian Riviera. Cinque Terre consists of 5 villages (Monterosso, Vernazza, Manarola, Corniglia, and Riomaggiore) along the Mediterranean coast, that are connected by a walking trail with breathtaking ocean vistas. Its so beautiful, the entire area is a UNESCO World Heritage Site!

Cinque Terre, Italy

Cinque Terre, Italy

Cinque Terre, Italy

Cinque Terre, Italy

Cinque Terre, Italy

Cinque Terre, Italy

Cinque Terre, Italy

Live Foods for Summer

Cover via Amazon

DR: Can you please share some information on the healing qualities of a food that is abundant in the summer?

There are an abundance of tomatoes available in the summer – many exciting and delicious varieties! Tomatoes are rich in lycopene, an antioxidant that has been linked with good heart health and offers protection against various other diseases. No other food has as much of this important nutrient as the tomato. Please make sure to use organic tomatoes whenever possible.
While you are enjoying your tomatoes, you can contemplate this bit of folklore. Centuries ago, the French believed that tomatoes had aphrodisiac qualities and named them pommes d’amour or ‘love apples’.

Please check out our newly released book, The Complete Idiot’s Guide to Eating Raw, coauthored with Jennifer Murray and Bo Rinaldi to earn more about the healing qualities of foods as well as the simple tools you need to prepare your own delicious and healthful meals. The book is available on our website, veganfusion.com, at our restaurants or in bookstores everywhere.

DR: I’m sure you have a great recipe that makes use of tomatoes. Care to share?

But of course. Here you go. The sauce for the ravioli makes use of tomatoes.

Recipes courtesy Jennifer Murray.

Turnip and Pine Nut Ravioli

Yield: 32 raviolis
Prep Time: 25 minutes
Soak Time: 2 hours minimum
Dehydrator Time: 30 minutes (optional)
2 large turnips, peeled
2 TB. olive oil
1 cup pine nuts, soaked at least 2+ hours
2 cups macadamia nuts, soaked at least 2+ hours
1 TB. fresh rosemary, minced
4 tsp. fresh parsley, minced
4 tsp. fresh thyme, minced
2 TB. nutritional yeast
1 tsp. salt
1 tsp. freshly ground black pepper
1 TB. apple cider vinegar
[1/2] cup rejuvelac (or filtered water), (as needed)

1. Using a vegetable peeler or a mandoline, to cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110 degrees F for 30- to 45 minutes to soften “noodles.”
2. Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in Add to a food processor fitted with the s-an S-shaped blade, and process blend on high speed for 10 seconds.
3. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.
4. Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.

Variation: Instead of Alternatives for the turnips, in these raviolis are many. Ttry watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.

Sun-Dried Tomato Sage Sauce

Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum
[1/4] cup sun-dried tomatoes
1 cup filtered water
2 cups roma tomatoes, chopped
[1/2] cup sun-dried tomato soak water
2 TB. beets, shredded
2 TB. olive oil
1 TB. fresh basil, minced
1 TB. fresh parsley, minced
1 tsp. nama shoyu (or to taste)
1 tsp. nutritional yeast
[1/2] tsp. fresh oregano
[1/2] tsp. fresh thyme
[1/2] tsp. salt
[1/4] tsp. freshly ground black pepper
1 TB.1[1/2] tsp. rubbed sage
agave nectar to taste

1. Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.
2. Place sun-dried tomatoes, Blend with roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; and blend on high speed for 40 seconds or until you reach desired the consistency of tomato sauce.

Traveling Vegans – Villa Lina, Italy

After Rome, we visited with our friend Paola who owns and runs Villa Lina historic villas, in a town called Ronciglione, near Rome. Please check out their website to get a full picture of how incredible it is. Villa Lina is on over 80 acres of land with vineyards, orchards, gardens and trails. The land is rich with history.

We discussed the possiblity of creating a raw food retreat there in the Summer of 2010. Please email Mark@veganfusion.com if you are interested in receiving information as our plans develop.

Upper pool

The dogs of Villa Lina

Ronciglione, Italy

The crew at Villa Lina

Vineyards

Olympic pool

Villa Lina

Jennifer and friends

Ronciglione, Italy

Traveling Vegans – Rome, Italy

Rome is a magical city. Its one of those places where the history is so a part of the present. We visited many of the major sites including the Roman Forum, Colosseum, St. Peter’s Basilica and the Vatican. We even got a glimpse of the pope!

Colosseum, Rome

Sistine Chapel

Forum, Rome

Ceiling of Sistine Chapel

Forum, Rome

Sistine Chapel

The pope at St. Peter’s Basilica

The 30-Minute Vegan available for pre-order

We are excited to announce that our next book, The 30-Minute Vegan, is now available for pre-order. The book, with a foreword by renowned cookbook author, Deborah Madison, contains over 175 of our favorite recipes that can be prepared in 30 minutes or less.

Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.

Here are some of the reviews…

Rory Freedman, coauthor of the New York Times bestseller Skinny Bitch
“A must-have for every kitchen, The 30 Minute Vegan is everything a cookbook should be—these recipes are fast, easy, and ridiculously good.”

Ellie Krieger, author of “The Food You Crave” and host of Food Network’s Healthy Appetite
“This book is filled with delicious, exciting, healthful recipes that are accessible for everyone. You’ll love it whether you’re a vegan, or you just want to eat like one once in a while.”

John Robbins, author of The Food Revolution and Diet for a New America
“One of the very best vegan cookbooks of all time. Fabulous recipes, healthy food, clear directions, and delicious results!”

Visit here to discover locations where the book is available.

Visit here to check out more reviews.

The 30-Minute Vegan

Traveling Vegans – Assisi, Italy

After Siena, we were off to Assisi, the birthplace of St. Francis. We were excited to visit this city. Our Vegan Fusion World Cuisine contains a photo of the magnificent cathedral. Assisi is breathtaking. Most of the buildings are build from pink limestone. Many narrow streets, with colorful flowers and vistas of the surrounding countryside.

Assisi, Italy

Assisi, Italy

Assisi, Italy

Assisi, Italy

Assisi, Italy

Assisi, Italy

Olive trees

Assisi, Italy

Assisi Cathedral

Assisi Cathedral

Traveling Vegans – Siena, Italy

After Florence, we spent the night in Siena, a remarkably well-preserved Medieval city, with a huge and active central square. A couple of times a year they even have a horse race in the square called the Palio di Siena.

We visited the home and saw the relics (including the thumb!) of St. Catherine, the patron saint of Siena.

Jennifer in Siena

The hills of Tuscany

Jennifer in Siena

Siena, Italy

Piazza Del Campo, Siena

Saint Catherine of Siena’s former home

Siena, Italy

The Duomo of Siena

Hemp soft-serve anyone?

Traveling Vegans – Florence, Italy

After our week in the Dolomite area, we journeyed to Florence, the birthplace of the Renaissance. We visited Michelangelo’s David, the Uffizzi Gallery and got to spend time with our friend Jerrod from Kaua’i. In the Uffizzi Gallery we heard the classic museum line from an American woman. She peeked her head into a large room of paintings and turned to her husband and said “More of the same.”

Sunset in Florence, Italy

Ponte Vecchio, Florence Italy

Ponte Vecchio, Florence Italy

Replica of Michelangelo’s David

Mark, Jennifer and Jerrod

Traveling Vegans – Northern Italy

After Venice, we spent a week up at our friend’s place in a little village called Coltura – by the foothills of the Alps. We had a deep sense of history in the small villages we visited in the area. We took a road trip through the Alps that was filled with heart opening beauty at every turn. The Dolomites are mystical – sheer cliffs along side lush green meadows and tiny alpine villages. We were surprised to learn that German is the primary language in much of the area.

Near Coltura, Italy

Chino’s wine vat for homemade wine

Italian Alps

Castelrotto, Italy

Italian Alps

Turquoise lake

Majestic Alps

Breathtaking!

Heavenly Arame Salad

Recipe courtesy of Vegan Fusion World Cuisine

35 Minutes prep / 3-4 servings

Salad

2 cups purple cabbage, julienned, 2 ” long

1 cup grated carrots

1 cup fresh or frozen corn

1 cup diced red bell pepper

1 cup of Arame, soaked in warm water until soft; then drained

1/2 cup diced green onion

2 tablespoons minced cilantro

2 tablespoons diced pickled ginger

Dressing

1/2 cup water

1/4 cup freshly squeezed lemon juice

2 tablespoons raw tahini

1 tablespoon agave nectar

1 tablespoon soy sauce, or to taste

crushed red pepper flakes/ diced fresh hot chiles to taste

Soak arame for a minimum of 15 minutes. Drain and rinse very well. Remove as much excess liquid as possible.

Combine all salad ingredients in a large bowl and mix well.

Place all dressing ingredients in a small bowl and whisk well. Add dressing to salad ingredients and gently toss well.