The 30-Minute Vegan is here!!!

Busy vegans, rejoice! A fun and user-friendly guide, The 30-Minute Vegan is for people who want to cook fresh and healthy vegan cuisine, but don’t have a lot of time. With over 175 simple and delectable whole foods recipes, The 30-Minute Vegan demystifies the art of vegan food preparation for both experienced cooks and novices alike, with chapters devoted to smoothies and satiating beverages, snacks, wraps, rolls, wholesome suppers, guilt-free comfort food, and of course divine desserts.

Limeade, Watermelon Cooler, Almond Milk and Tropical Smoothie

Zucchini Roll Ups

 

Macadamia Crusted Tofu with Roasted Southwest Asparagus and Corn

With a foreword by renowned cookbook author, Deborah Madison, this revolutionary book contains Mark and Jennifer’s favorite recipes that can be prepared in 30 minutes or less. With at-a-glance cooking charts, delicious raw foods recipes, kid-friendly dishes, and exciting menu suggestions for every occasion, The 30-Minute Vegan is an essential everyday cookbook for vegan cooks everywhere.

Some of our favorite recipes include:

Fig Hazelnut Milk ~ Raw Cinnamon Roll ~ Maple Almond French Toast ~ Grilled BBQ Tempeh Sandwich ~ Mexican Salad with Carob Mole Dressing ~ Live Mango Gazpacho ~ Batter Baked Tempura Vegetables ~ Jalapeno Poppers ~ Macadamia Nut Crusted Tofu with Pan-Seared Oyster Mushrooms ~ Chocolate Ganache Pie ~ Superfoods Elixir and many more!

Raw Chocolate Sesame Bon Bons

Some recent reviews…

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

“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.”
– Ellie Krieger, author of “The Food You Crave” and host of Food Network’s Healthy Appetite

“One of the very best vegan cookbooks of all time. Fabulous recipes, healthy food, clear directions, and delicious results!”
– John Robbins, author of Healthy at 100, The Food Revolution and
Diet for a New America

“Don’t let a lack of time keep you from making a healthy choice! These quick, delicious recipes will see you through even the busiest mealtimes with good taste and style.”
– Jennifer McCann, author of Vegan Lunch Box and Vegan Lunch Box Around the World

 

Meet the Chefs Dinner at Elements Restaurant

Here is a video from our second day of Chef Training at Elements Restaurant. Jennifer and I hosted a ‘Meet the Chefs’ dinner in the restaurant’s VIP room.

Elements Restuarant, Amsterdam

Here are some photos from the Chef training program we offered at Elements Restaurant in Amsterdam. Last night we served a ‘Meet the Chefs’ dinner in the restaurant’s VIP room.

Chef Training at Elements Restaurant

In the kitchen

Serving it up!

Raw Wasabi Ginger Pate Nori Rolls with Mango Chile Sauce

Chef training

Raw Chocolate Fudge with Raspberry Coulis, Pineapple Cannoli, Raw Key Lime Ice Cream

Meet the Chefs Dinner, Elements Restaurant

J-Love in the house!

Elements Restaurant kitchen

Cannoli filling preparation

Elements Restaurant

John, Werner, Eva and Rene

Getting ready for dinner

Rene Ameling

Meet the Chefs Dinner

In the kitchen

Front end preparation at Elements Restaurant

Vegan Fusion Chef Training at Elements Restaurant, Amsterdam

Today we worked with the students at Elements Restaurant in Amsterdam. The restaurant is part of a University sponsored hotel and restaurant management program. All of the servers, managers, chefs and cooks are students getting real life training. Join us for an interview with Rene Ameling, manager of the program.

The restaurant will be serving a Vegan Fusion 4 course meal as one of their menu options for the next few weeks.

Recipe: Key Lime Ice Cream with Raspberry Sauce

Try this innovative Key Lime Ice Cream with Raspberry Sauce courtesy of The Complete Idiots Guide to Eating Raw coauthor, Jennifer Murray.

Yield: 2 cups

Prep Time: 15 minutes

Freezer Time: 3+ hours minimum

Lime Ice Cream

2 cups avocado, mashed

6 TB. plus [3/4] tsp. freshly squeezed lime juice

[1/2] tsp. lime zest

[3/4] cup agave nectar

[1/2] tsp. vanilla extract

Pinch sea salt

[1/4] lb. fresh or frozen raspberries

Pinch cardamom

1. Place avocado, 5 tablespoons lime juice, lime zest, [1/2] cup agave nectar, vanilla extract, and salt in a food processor fitted with an S-shaped blade or a strong blender. Process on high speed for 40 to 60 seconds, stopping occasionally to scrape down the sides.

2. Freeze in an airtight container for at least 3 or 4 hours to overnight. Depending on the temperature of your freezer, you may need to let ice cream thaw before serving.

Raspberry Sauce

[1/4] lb. fresh or frozen raspberries

[1/4] cup agave nectar

[3/4] tsp. freshly squeezed lime juice

Pinch cardamom

3. While ice cream is freezing, place raspberries, remaining [1/4] cup agave nectar, remaining [3/4] teaspoon lime juice, and cardamom in a food processor fitted with an S-shaped blade. Process on high speed for 25 seconds.

4. Strain through a fine mesh strainer to remove seeds. Refrigerate to chill at least 30 minutes. Pour into a small bowl, and top with [1/2] cup scoop of lime ice cream and serve immediately. Enjoy the flavors as well as the colors!

Note: The best time to use an avocado for this recipe purpose is one that’s at that perfectly stage of ripeness. Just a little before or after this point and you may need to adjust the flavors slightly to accommodate the stronger as the flavor of the avocado is stronger. More agave nectar might may be desired, but go slowly when adding lime juice or zest. A good way to check for ripeness is to remove the stem end and stick a toothpick into the avocado. If it goes in easily, it is ready. If there’ is a stronger stronger-than-desired avocado flavor, the delicious raspberry sauce covers it wonderfully.