Vegan Fusion...cookbooks, workshops, chef trainings and consulting
In This Issue
Holiday Feast Workshops
Vegan Fusion 10-day Intensives
Vegan Fusion Retreat
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30 Minute Vegan's Taste of The East
Taste of the East

Books by Vegan Fusion

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October /2010

Greetings from Seattle! I have two spots available on October 13th, 14th and 15th for anyone interested in attending the last three days of the current Vegan Fusion intensive, which is a raw food concentration. The menu for these days is the same menu for the stand alone 3-day raw food workshop where I go over many of the basic techniques and recipes in live food preparation. Cost is $425 for the full three days and includes the recipes and daily gourmet feasts. Please see below for the topics of each day and email if you would like to participate in this life-transforming experience.

Wednesday October 13th Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding
Thursday October 14th
Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream
Friday October 15th
Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies

I am in the planning stages
of a trip to Europe next summer to work on my next book, The 30-Minute Vegan's Taste of Europe. Currently in the works is a 2-day workshop in England in June, a raw feast in the Netherlands in July and the following retreats in France:
  • August 27th - September 3rd - Paris cooking week with a few side trips to markets and near-by beautiful kitchen gardens
  • September 4th - 12th - Loire Valley cooking and kitchen garden extravaganza
Please email with "Europe events" in the subject line if you would like to receive more details on these exciting events as they become available.

Props to President Bill Clinton for "being part of the experiment" - adopting a primarily plant-based diet in an effort to prevent and recover from heart disease. Please visit here to check out this historic video.

"I went on essentially a plant- based diet. I live on beans, legumes, vegetables, fruits. I drink a protein supplement every morning. No dairy. I lost 24 pounds and I got back basically to what I weighed in high school...I did all of this research and I saw that 82 percent of the people since 1986 who have gone a plant-based diet - no dairy, no meat of any kind -- no chicken, turkey, ...have begun to heal themselves. Their arterial blockage cleans up. The calcium deposit around their heart breaks up...

And so I thought, well, since I needed to lose a little weight for Chelsea's wedding, I'll become part of this experiment. I'll see if I can be one of those that can have a self-clearing mechanism." - President Bill Clinton

Mayan Journeys Vegan Fusion retreat to Belize.
We will need to confirm with our hosts the number of participants by the end of November. Please consider joining us in this pristine tropical paradise for a week of delectable vegan and raw food cuisine.
Please see below for details on this once of a life-time retreat.

Please read on for a schedule of upcoming workshops and intensives.
To register for any of the scheduled events, please call Mark at 808.822.0820 or email
and include the location of the event in the subject line.

Vegan Fusion Holiday Feast Workshops

2-Day Vegan Holiday Feast Workshops

Portland, Oregon - October 23rd & 24th

Boulder, Colorado - November 6th & 7th

*Frankfort, Michigan - November 13th & 14th

Los Angeles, California - December 4th & 5th
In this hands-on workshop, you will learn how to prepare a vegan feast that will wow even the most omnivorous of your friends and family.

Class goes from noon to 5pm on each day. Cost is $285/person and includes recipe hand-outs and daily gourmet vegan feasts.

This 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

To register for any of these events and for more information please call us at 808.822.0820 or email

*To register for the Michigan workshop, please email Karen Earl at to register and for more information.

Vegan Fusion Cuisine Intensives

10-Day Vegan Fusion Cuisine
Intensive in Paradise

healthy recipes oahu

Honolulu, Hawaii
January 10th - 14th & 17th - 21st


Prepare to transform your life as you immerse yourself in the world of vegan and raw food cuisine!

Whether you are a trained chef, foodie, novice or homemaker, we guarantee that you will learn the skills to create a lifetime of health:

  • 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 into a gourmet experience

Week 1


Vegan Soups


Salads & Dressings

Wednesday The World of Grains and Beans
ThursdayTofu, Tempeh & Seitan Dishes
FridayCasseroles and Sauces

Week 2

MondayWraps, Spreads, Sandwiches and Rolls
TuesdayVegan Desserts
Wednesday Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding
ThursdayRaw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream
FridayRaw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies


Please visit the Vegan Fusion blog to see photos and the menu from previous intentisives.

Mayan Journeys
Chef Al Portland Vegan Fusion

BELIZEVegan Fusion Retreat in 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

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:

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

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
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

 Seattle Healthy Recipes

Please read what participants are saying about Mark's workshops and trainings

"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 is described by 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". Mark offers vegan cuisine workshops, trainings and retreats internationally. To learn more about the healing quality of foods, he received a Masters Degree in Holistic Nutrition. For more information, please visit

I am deeply grateful for your support!



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