Vegan Fusion Chef Services

Are you looking to incorporate more healthy foods into your life?

Blossoming Lotus Chefs and authors Mark Reinfeld and Jennifer Murray

We have over 20 years of experience preparing delicious natural foods, specializing in living foods

♥ Custom-created meals for pick up or delivered to your home ♥ Private classes and healthy lifestyle training ♥ Specializing in live food cuisine ♥ One-on-one supervised cleanses and fasts ♥ Using fresh organic and locally grown ingredients

Ask about our mainland private chef services!

Contact us at info@veganfusion.com or
call 808-822-0820 for a free initial consultation

Mark Reinfeld
Coauthor, The 30-Minute Vegan, The Complete Idiot’s Guide to Eating Raw, and Vegan Fusion World Cuisine

Mark Reinfeld is the author of three 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.  Mark has offered private chef services in Malibu, The Hamptons, Hawaii, and New York City. To learn more about the healing quality of foods, Mark received a Masters Degree in Holistic Nutrition from The Clayton School of Natural Healing.

Jennifer Murray
Coauthor, The 30-Minute Vegan, and The Complete Idiot’s Guide to Eating Raw

Jennifer Murray co-developed the original menu for the award-winning Blossoming Lotus Restaurant as well as the Lotus Root Juice Bar & Bakery. She is currently working on her third cookbook due out next summer. Jennifer teaches classes nationally and internationally. Designing fun, mouthwatering food that looks as good as it tastes is her way of spreading vegetarianism.

The Traveling Vegans – return to Kaua’i

It’s been a while since the last Traveling Vegans update. Our time in Europe and on the mainland was incredible. We posted regularly while we were traveling. Visit here for an archive of our European Adventure.

Since we last wrote, our new book, The 30-Minute Vegan has been released. It’s off to a great start and is being promoted at Borders Books nationwide. Check it out at a store near you!

Mark also appeared on CBS 4 Denver to share a few recipes from the book. Visit here to see the video clip.

We have been back on Kaua’i for the last week – enjoying the beaches  and working on recipes for our next book on Asian vegan cuisine – details to follow!

In the cyber world, we have been using Twitter almost daily to post updates on the most up to date vegan news and events from around the World. Please visit here to follow us on TWITTER, so we can share this information in more real time.

Here is a sampling of  the latest greatest twitter posts

• V is for vegan http://bit.ly/WHldu
• Twitter vegan advocacy http://bit.ly/vjfC4
• Please share your reviews of The 30-Minute Vegan on our Amazon page http://tinyurl.com/n7no3j
• Twenty-one day vegan kickstart http://bit.ly/FYI4p
• Vegan wedding series: working with caterers http://tinyurl.com/rdj5×3
• VERY IMPORTANT ARTICLE!! The Meat of the Problem – http://bit.ly/579OP

We are in the beginning stages of our next Vegan Fusion Newsletter.  Please visit here to be placed on our mailing list.

To a wonderful Summer!

Hanalei, Kaua'i

Alissas Pumpkin Chocolate Chip Cookies

30 min prep / 15 min cooking / Yield 3 dozen

15 oz. cooked pumpkin
1/3 cup apple sauce
1 cup sucanat
2 1/4 cups spelt flour
4 TBL baking powder
1 TBL ground flax seed
2 tsp filtered water
1/4 tsp nutmeg powder
3/4 tsp cinnamon powder
1/4 tsp pumpkin pie spice
1/2 tsp sea salt
1 cup chocolate chips

Loving Preparation
Preheat oven to 375.Combine all ingredients in a large bowl and mix well.
Place on a well oiled cookie sheet and bake for 13-15 minutes.

Recipe: Cashew Cream Squares

Image by dr.coop via Flickr

Cashew Cream Squares -
Recipe courtesy Shellee Rae, of Ashland Oregon

7 to 10 minutes / 10 to 12 servings (depending on size)

Ingredients
3/4 cup raw organic cashews
1 1/3 cup raw organic walnuts
1 1/4 cup shredded (sugar-free) coconut
8 good-sized soft pitted dates (Medjools are my favorite)
1/4 Tsp Celtic sea salt
2 1/2 Tbl raw amber agave nectar

Loving preparation
1. In A 7-cup Cuisinart (Preferably),process cashews and walnuts until crumbly. Add dates, salt and 3/4 cup of coconut, blend for a minute or so, then add the agave nectar.

2. Turn on the food processor and watch carefully – once the oil begins to separate from the nuts
- about 3 minutes (you’ll see it start clinging to the sides of the processor) the ‘batter’ is done.

3. Press the batter down into a 4×9 glass pan (the oil will rise to the top – do not pour it off!)
Then sprinkle the remaining coconut over the oil-topped batter and place in refrigerator…once the oil congeals the coconut becomes the ‘frosting’…you can add more coconut until all of the oil is absorbed.

Once chilled, cut into Squares.

Serving suggestions:

Serve room temperature or chilled alone with one of the following:

-fresh raspberries blended with a little agave and drizzled over the top
-cashew cream drizzled over the top (cashews agave and a tiny bit of water in the vita-mix until smooth)
-fresh strawberries and cashew cream drizzled over the top (It’s like Strawberry
Shortcake!)

Chicken-Free Noodle Soup

Chicken-Free Noodle Soup

20 min prep / 35 min cooking / 4-5 servings

Ingredients

8 C Filtered water or vegetable stock
1 C Thin noodle pasta, uncooked
1 ½ C Onion, chopped
¾ C Celery, sliced thin
¾ C Carrot, sliced thin
¾ C Parsnip, sliced thin
2 Tbl Garlic, minced
1 ½ C Chicken-style seitan,
½” chop (see Glossary)
2 Tbl shoyu, or to taste
1 ½ Tbl Italian parsley, minced
1 Tbl Dill, minced (1 ½ tsp dry)
• Sea salt, to taste
• Black pepper, ground to taste

Loving preparation

Image via Flickr

1. Place water or stock, onion, carrot, parsnip, celery and garlic in a large pot, cook over medium heat for 20 minutes, stirring occasionally.
2. Add seitan and cook for 5 minutes, stirring occasionally. Add remaining ingredients, reduce heat to low and cook until pasta is done, approximately 8 minutes, stirring occasionally.

Que Bella Asparagus Risotto

Image via Wikipedia

Que Bella Asparagus Risotto

20 min prep / 25 min cooking / 3-4 servings

Ingredients
2 Tbl Olive oil
¼ C Shallots, diced
1 C Arborio rice
2 Tbl Lemon juice, fresh squeezed
3 ½ C Filtered water or vegetable stock
4-6 large Asparagus, steamed until just soft, sliced, 1 ½ C
¾ C Coconut, soy or rice milk
2 Tbl Nutritional yeast
1 Tbl Tahini
1 Tbl Mirin
1 ½ tsp Basil, minced
1 ½ tsp Italian parsley, minced
½ tsp Sea salt, or to taste
¼ tsp Black pepper, ground to taste
¼ tsp Saffron strands soaked in 2 Tbl warm filtered water
Pinch Crushed red pepper flakes
• shoyu, to taste (optional)

Loving preparation
1. Place oil in a large sauté pan on medium high heat. Add shallots and cook for 3 minutes, stirring constantly. Add rice and cook for 2 minutes, stirring constantly. Reduce heat to medium, add lemon juice and stir well. Slowly add water or stock, stirring constantly, cook until all liquid is absorbed, approximately 20 minutes.

2. Add remaining ingredients including steamed and sliced asparagus, gently mix well and enjoy.

Variations
For roasted squash risotto, replace asparagus with 1 C of roasted squash

Recipe: Quick & Easy Herbal Vinegar

Herbal Vinegar

Add a few sprigs of rinsed and dried fresh herb to a 16 ounces glass bottle of white wine vinegar. Place bottle in a sunny place for 2 – 3 weeks. The longer it stays in the sun the more flavor it will absorb. Try with tarragon, basil, chives, dill, lavender, rosemary, sage or thyme. Also, try with 3 TbL crushed fresh garlic.

image source

Recipe: Quick and Easy – Herb Infused Oil

Basil Oil – Use to enhance the flavor of any dish calling for oil.

For one cup, blend 1 cup of olive oil with 2 cups of fresh basil that has been rinsed and dried. Blending for a few minutes will heat the mixture and allow more of the basil flavor to be released. Strain well into a jar and store in the fridge for up to a week. You may also pour into a plastic squeeze bottle and use to create beautiful green oil garnishes.
image source

Go Green with Vegan Cuisine this Earth Day Part 3

After reading our first article on Going Green with Vegan Cuisine this Earth Day you might be convinced that including more vegan foods in your lifestyle is good for you and the planet. After reading our second article, you may feel empowered to introduce some of these foods. But where to begin?

Here we reveal one of the secret weapons in your efforts – dessert! Perhaps in no other category of food preparation does the light of vegan cuisine shine so brightly. Visit your local health food store or pick up a vegan cookbook to discover the bounty of rich and decadent sweets that can be created without using dairy or eggs. There are even several incredible brands of plant based ‘ice cream’ which are soy, rice or coconut based. Be sure to sample a few until you find your favorites.

Vegan baking has come a long way. Cow’s milk can be replaced with soy, rice and almond milk. Eggs can be replaced with ground flax seeds, applesauce and even blended silken tofu. For more information on vegan baking, check out our book, Vegan Fusion World Cuisine.

We leave you with one of the most popular recipes. You will never miss the dairy or eggs in these cookies and they are a guaranteed crowd pleaser.  Serve them up at your Earth Day Celebration!

Mint Chocolate Chip Cookies

Image by roboppy via Flickr

25 minutes prep/15  minute cook / 8 large cookies

Ingredients

Dry
2    cups                spelt flour
1    cup                vegan chocolate chips- try sunspire brand
1    cup                walnuts – chopped
3/4    cup                rolled oats
1/2    tsp.                sea salt
3/4    tsp.                baking soda
1/8    tsp.                cinnamon
1    pinch                nutmeg

Wet
2/3    cup                maple syrup
2/3    cup                canola oil
2    Tbl.                 filtered water
1    tsp.                peppermint extract

1. Preheat oven to 350 °F.  Place dry ingredients in a large mixing bowl and mix well.  Combine wet ingredients in another large bowl.  Add wet to dry and mix well.  Refrigerate for 15 minutes.

2. Place 8 scoops on a well oiled baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.

3. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying

Go Green with Vegan Cuisine this Earth Day Part 2

We mentioned in our last Earth Day article how important it is for those who care about our environment to look at the impact their food choices have on the Earth’s limited resources. Here are five 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. 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 Cuisine, Diet for a New America, The China Study, and The World Peace Diet.

5. Be gentle.
Please don’t beat yourself up if you find yourself falling back into old ways of eating. Simply 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.

Here is another recipe from that is typically made with animal products. This is for a hearty main course from our book Vegan Fusion World Cuisine that will satisfy ominivores and vegans alike.

Image via Wikipedia

Shepherd’s Pie

45 min prep / 1 hour 10 min cooking / 9” x 13” casserole
10-12 medium Potatoes, ½” cubes (approx 12 C)
1 C Coconut, rice or soy milk
2 Tbl Olive oil
¾ C Onion, diced
1 Tbl Garlic, minced
¾ C Carrots, ½” cubes
½ C Celery, sliced thin
½ C Red bell pepper, diced
½ C Mushrooms, sliced thin
2 lbs Tofu, extra firm, crumbled
¾ C Peas
¾ C Corn, fresh or frozen
¼ C Tahini
4 tsp soy sauce
2 Tbl Basil, fresh, minced (1 ½ tsp dry)
2 Tbl Italian parsley, fresh, minced
1 ½ tsp Sea salt, or to taste
1 Tbl Thyme, fresh minced (½ tsp dry)
1 tsp Sage, fresh minced (½ tsp dry)
2 tsp Barley malt syrup
½ tsp Black pepper, ground to taste
½ tsp Crushed red pepper flakes
¼ tsp Cayenne pepper, or to taste

1. Preheat oven to 350°. Place potatoes in a large pot with filtered water. Bring to a boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with coconut milk and mash well. Add salt and pepper to taste. Set aside.

2. While potatoes are cooking, place oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for 10 minutes, stirring frequently. Add water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place in a large mixing bowl with remaining ingredients except potatoes and mix well.

3. Place tofu vegetable mixture in a well oiled 9”x13” casserole dish. Top with mashed potatoes, using a spatula to create a smooth surface. Score pretty designs on top with a fork. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.

Serving suggestion
Serve with Mushroom Gravy (see below).

variations
Potato layer may be placed on the bottom, topped with the tofu layer. Once refrigerated, this creates a more solid foundation, and allows for different sized pieces to be cut and served individually.

Mushroom Gravy
10 min prep / 15 min cooking / 3 ½ cups

Ingredients
1 Tbl Olive oil
1 medium Onion, ¼” dice (1 C)
¾ C Shiitake mushrooms, sliced thin
1½ Tbl Garlic, minced
2 C Filtered water or vegetable stock
¼ C soy sauce, or to taste
Pinch Nutmeg, ground
Pinch Cayenne pepper

Roux
2 Tbl Spelt flour
2 Tbl Olive oil
1 Tbl Filtered water

1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbl olive oil and 1 Tbl filtered water and whisk until a thick paste is created. Set aside.

2. Place 1 Tbl of olive oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.