Amsterdam Workshop 1

We had a wonderful time during the workshop on Saturday. We prepared and enjoyed 16 different dishes, including breakfast, lunch and dinner – with desserts of course! The menu included cooked and raw items. (Our next workshop on Sunday is all raw.) One of the students, Jacolien Pleijzier, told us it was one of the best days of her life. So sweet!

The venue, Restaurant Elements, is awesome. The restaurant is managed and run by students of a University sponsored cooking school. Our new friend Rene Ameling, supervises the students and ensures that all flows smoothly. Tomorrow we will be offering a class to the students on a Vegan menu. This menu will be served at the restaurant for a few weeks as a Vegan Fusion option. On Wednesday, Jennifer and I will be hosting a Meet the Chefs dinner and book signing. Pictures and video to follow!

Jennifer in action

Mark in action

Restaurant Elements

Rene Ameling and Trudy

Polly-Grace preparing Raw Cinnamon Rolls

Raw Cinnamon Rolls awaiting frosting

Jennifer Murray

preparing live flax crackers

Lunch – Raw Sesame Kale Salad, Herbed Flax Crackers with Cashew Cheese, Charlie’s Relief Tuna-free Salad

in the kitchen

Dinner – Raw Pasta Puttanesca, Curried Lemon Rice, Macadamia Tofu with Pesto Creme Sauce, Southwest Asparagus and Corn

Chocolate Ganache Pie with Raspberry Coulis

Mark and Jennifer

Organic Mixed Green Salad with Toasted Pecan Vinaigrette – Vegan Thanksgiving Feast

From appetizer to dessert follow the trail each day to a scrumptious, compassionate Vegan Thanksgiving Feast!  Each day this week we’ll offer you another recipe or two to add to your holiday menu plan.  Make this a Thanksgiving to remember with recipes from  Vegan Fusion World Cuisine …recipes that will tantalize your taste buds, stimulate your senses and just plain make you feel good!

Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Organic Mixed Green Salad with Toasted Pecan Vinaigrette

Pecan Vinaigrette

20 minutes / 3 ½ cups
1 C Water
1 C Pecans, toasted
½ C Safflower or sunflower oil
1 Tbl Maple syrup or agave nectar
5 tsp Apple cider vinegar, raw
1 Tbl Soy sauce, or to taste
¼ tsp Garlic, minced (optional)

1. Place all ingredients in a blender and blend until smooth.

Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.

Tomorrow we will share the recipe for Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy.