Vegan Fusion...cookbooks, workshops, chef trainings and consulting
In This Issue
Holiday Feast Workshop
Vegan Fusion Retreat
10-Day Vegan Fusion Cuisine Intensive
5-Day Vegan Fusion Cuisine Intensive
2-Day Vegan Fusion Cuisine Workshop
Testimonials
Vegan Holiday Recipes
Quick Links
Books

30 Minute Vegan's Taste of The East
Taste of the East

Books by Vegan Fusion

Join The Vegan Fusion Mailing List
Join Our Mailing List
November /2010
Greetings!

The Holiday season is upon us once again. To celebrate, we are offering you a selection of recipes from our popular Holiday Feast Workshop (see below) so you too can create an epic Vegan feast for your family and friends. Be sure to also check out these raw holiday recipes by Jennifer Murray:
Raw Holiday Stuffing
Raw Pumpkin Pie

There is still space available in the upcoming Holiday Feast Workshop in Los Angeles, CA for those wishing to receive hands on training and experience the full menu in all it's deliciousness.

healthy vegan recipes belize vegan workshop retreatLAST CHANCE FOR BELIZE! Mayan Journeys Vegan Fusion retreat to Belize. We must confirm with our hosts the number of participants within a month. Please do not miss out on this once-in-a-lifetime retreat in a pristine tropical paradise for a week of delectable vegan and raw food cuisine. See below for details.


Please read on for a schedule of upcoming workshops and intensives. To register for any of these life transforming events, please email info@veganfusion.com and include the location of the event in the subject line.

This issue's kudos go to hotel mogul, Steve Wynn. Steve saw the movie Eating and his life was transformed.  He was so inspired that he purchased 10,000 copies of the DVD for all of his executives, chefs and employees, and has added a vegan menu to all of his hotel restaurants. He also happened to lose 15 pounds since going vegan!

"I've become an animal rights activist... I'm taken care of myself for the rest of my life. I've changed my will to show my concern for animal rights. Animal-based food kills people. This way by going vegan ... we get healthy and save animals. We're not doing this trying to lose weight. We're doing this because we want to get really healthy and live longer." - Steve Wynn

Check this article out for a great recap on The Rise of the Power Vegans.

Europe in the summer. 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 mark@veganfusion.com with "Europe events" in the subject line if you would like to receive more details on these exciting events as they become available.
2-Day Vegan Fusion Workshop

2-Day Vegan Holiday Feast Workshop




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 info@veganfusion.com

Mayan Journeys
Chef Al Portland Vegan Fusion

mayanVegan 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 http://www.belizeandreams.com/

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

Costs:
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

**SPECIAL**
$50 OFF FOR ALL THOSE WHO HAVE ATTENDED A VEGAN FUSION WORKSHOP OR INTENSIVE

*Optional activities (additional charges apply) include:
Mayflower Mayan hike to waterfalls
Monkey river nature tour
Snorkeling
Diving
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 cindyedwards@mac.com

10-Day Vegan Fusion Cuisine Intensives

10-Day
Vegan Fusion Cuisine Intensives


vegan workshops vegan recipes vegan cooking classes

 Honolulu, Hawaii
January 10th - 14th & 17th - 21st
**one space left**

Seattle, Washington
May 9th - 13th & 16th - 20th


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

Monday

Vegan Soups

Tuesday

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


$1500/student

Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual

**ONE ASSISTANT POSITION AVAILABLE FOR SEATTLE INTENSIVE - $500 OFF TUITION.
EMAIL FOR DETAILS**


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

 

 

"I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine intensive participant


5-Day Vegan Fusion Cuisine Intensive

5-Day
Vegan Fusion Cuisine Intensive

portland oregon vegan chef training vegan recipes vegan cookbook

Portland, Oregon
May 27th - 31st, 2011


This intensive, held at Tabor Space Coffee House, is for those who are wishing for more of an immersion than a weekend workshop provides. This special event will feature the highlights from the longer 10-day Vegan Fusion Cuisine Intensive. 

Friday,

May 27th

Vegan Soups/ Salads & Dressings

Saturday,
May 28th

The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes

Sunday,
May 29th

Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls

Monday,
May 30th

Vegan Desserts/Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding

Tuesday,
May 31st

Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Ice Cream/Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Live Pies



$875/student

Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual.

 

**ONE ASSISTANT POSITION AVAILABLE FOR PORTLAND INTENSIVE - $250 OFF TUITION.
EMAIL FOR DETAILS**


Please visit our blog at 
www.veganfusion.com to see photos and the menu from previous chef trainings.


Please email info@veganfusion.com for more info and to register

 
2-Day Vegan Fusion Cuisine Workshop

2-Day
Vegan Fusion Cuisine Workshop

discovery bay vegan workshop vegan recipes vegan cookbook

 

Discovery Bay, California

April 30th & May 1st



Learn the basics of Vegan and Raw Food Cuisine preparation from award-winning author and Blossoming Lotus Founding Chef, Mark Reinfeld.


Our Gluten-free menu includes:

Day 1

Spinach Stuffed Mushrooms
Creamy Broccoli Bisque
Raw Pesto Pasta Puttanesca
Coconut Curry Tempeh over Quinoa Pilaf
Raw Chocolate Mouse with Macadamia Cream

Day 2

Sun-Dried Tomato Flax Crackers with Cashew Cheese
Raw Carrot Ginger Soup
Coconut Spinach Rice
Macadamia Nut Crusted Tofu with Golden Gravy
Organic Mixed Greens with Toasted Pecan Vinaigrette
Chocolate Dream Pie


Cost is $285/person and includes Vegan Fusion recipes and daily gourmet feasts.

Please email info@veganfusion.com for more info and to register.


Testimonials
 Seattle Healthy Recipes


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





"The training is inspiring, delicious, easy and fun. Who knew vegan cooking could be taken to such an extraordinary level. Mark is a genius with food!" - Shelly Triplet, 2-day workshop participant

~~~~~

"Like making meals for a 5-star restaurant" - Becky Moody, 2-day workshop participant

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"Mark is a fabulous instructor and chef. His relaxed style is very conducive to learning. He covers a wide array of recipes from all over the world. I've taken bot the 10-day chef training and the holiday workshop. I would highly recommend any of his trainings - and cookbooks!" - Edith Schultz, 2-day workshop participant and 10-day Vegan Fusion Cuisine intensive participant

~~~~~

"The training far exceeded my expectations. I am not an experienced cook and I felt comfortable with all of the recipes." - Sierra Modro, 2-day workshop participant

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"This is an amazing course, especially for a non-vegan to realize how good vegan food really is!" - Emma Kettering, 2-day workshop participant

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"Mark demystifies vegan and raw food preparation techniques making healthy eating accessible, which is just what the general public needs." - Corinne Loveland, 2-day workshop participant

~~~~~

"I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine intensive participant

~~~~~

My two weeks spent at Vegan Fusion classes offered an amazing array of plant-based recipes alongside a comprehensive vegan culinary education. From soups and salads, to grains and beans, cooked foods and raw, I have learned more about vegan food preparation than I ever thought possible in such a short time. Mark is a most talented chef, who brings wit and creativity to the kitchen and much nourishment to the table. And the best part has been in the eating! - Diana Blend, 10-day Vegan Fusion Cuisine intensive participant

~~~~~

"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

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"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

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"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

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"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

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"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

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"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

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"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

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"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 VegCooking.com as being "poised on the leading edge of contemporary vegan cooking". Mark specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. 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".  To learn more about the healing quality of foods, he received a Masters Degree in Holistic Nutrition. For more information, please visit www.veganfusion.com
Vegan Holiday Recipes
vegan holiday recipes vegan workshop cooking classes 
Raw Carrot Brazil Nut Soup

30 minutes / 2-3 servings
makes 5 cups

Soup
3 cups carrot juice, fresh (approx. 3 lbs carrots)
cup Brazil nuts, soaked
cup avocado, mashed
1 tablespoon peeled and minced ginger
1 clove garlic
1 tablespoon lemon juice, fresh squeezed
1 tablespoons wheat-free tamari (optional)
2 tablespoons fresh mined Italian parsley
1 teaspoon seeded and diced jalapeno pepper
2 tablespoons thinly sliced green onion
Pinch crushed red pepper flakes
Sea salt, to taste
Black pepper, ground to taste

Raw Creme Fraiche
1/2 cup cashews, soaked in a few cups of water for 45 minutes or longer
1/2 cups water
2 teaspoons freshly squeezed lemon juice
Sea salt to taste

1. Prepare the soup by placing all ingredients except parsley, red pepper flakes, salt, pepper and cashews in a blender and blend until smooth. Transfer to a large bowl.
Add the parsley, red pepper flakes, salt and pepper and stir well.
2. Prepare the Creme Fraiche by draining the cashews and rinsing well. Blend with water and lemon juice, transfer to a small bowl and add salt to taste.
3. Serve soup with a dollop of the Creme Fraiche and garnish with colorful grated or chopped veggies.

Serving Suggestions
Garnish with grated carrots, beets, zucchini, jicama or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature.

Variations

Replace carrot juice with other veggie juices. Experiment with different nuts, seeds and herbs.

Pecan Crusted Tofu with Golden Gravy

Makes: 8 small cutlets (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes

Tofu Marinade
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon water
2 cloves garlic, pressed or minced
1 14-ounce package extra firm tofu, drained well

Tahini Spread
1/4 cup tahini
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 teaspoon soy sauce

Coconut Pecan Crust
1/2 cup plus 2 tablespoons chopped pecans
3 tablespoons dried shredded coconut
2 tablespoons minced Italian parsley
1/2 teaspoon ground cumin or chile powder, optional
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt, or to taste


1. Preheat the oven to 375F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets.

2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes.

3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency.

4. Place all of the crust ingredients in another bowl and stir well.

5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving.

Variations

~ Replace the tofu with tempeh or portobello mushrooms.

~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook.

~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts.

~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro.

Golden Gravy

Makes 4 cups

cup flour
cup + 1 tablespoon    safflower oil
1 cups onion, half moon slices
1 cup shiitake mushrooms, sliced
4 teaspoons garlic, minced
2   cups water or veggie stock
  cup nutritional yeast
cup wheat-free tamari or soy sauce
1 tablespoon dried or fresh sage, minced
  teaspoon fresh ground black pepper
sea salt - to taste

1. Create a roux by combining flour and cup oil in a small bowl and whisking well.

2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently.

3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste.

Serving suggestions
~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.

Variations
~ try replacing sage with other fresh minced herbs like parsley, dill or basil.
~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.

Raw Cranberry Relish
Makes 1/2 cup

1/2 cup dried cranberries, soaked for 30 minutes, drained
2 medjool dates, chopped (2 tablespoons)
1/2 teaspoon seeded and diced jalapeno
2 tablespoons freshly squeezed orange juice
1/4 teaspoon orange zest
1/8 teaspoon cinnamon
pinch cardamom or nutmeg
pinch allspice

1. Place all ingredients in a food processor or strong blender and quickly pulse chop. If you do not have a food processor, you can chop the cranberries and combine them with other ingredients in a bowl and mix well.

See also Chris Cringles Cranberry Sauce recipe in Vegan Fusion World Cuisine

Wild Rice Pilaf
Makes 5 1/2 cups

1 cup wild rice
3 cups water or vegetable stock
3/4 teaspoon sea salt
2 cloves garlic, pressed or minced, optional
1/2 cup thinly sliced celery
1/4 cup thinly sliced green onion
1/4 cup chopped walnuts
2 tablespoons minced Italian Parsley
1 tablespoon minced rosemary
1 tablespoon minced fresh sage
1/4 cup dried cranberries
ground black pepper to taste
1/4 teaspoon crushed red pepper flakes

1. Place the wild rice, water and salt and garlic if using, in a pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 45 minutes. Drain well.
2. Add to a large bowl with remaining ingredients and mix well.


Toasted Hazelnut Vinaigrette

20 minutes prep
Makes 3 1/2 cups

1 cup water
1 cup hazelnuts
cup safflower oil
1 tablespoon maple syrup or agave nectar
1 tablespoon plus 2 teaspoons raw apple cider vinegar
1 tablespoon plus 2 teaspoons wheat-free tamari, or to taste
1 teaspoon freshly squeezed lemon juice
1 small clove garlic, optional
pinch cayenne pepper
sea salt and ground black pepper to taste

1. Preheat oven to 375 degrees. Place hazelnuts on baking sheet and bake for 10 minutes. Allow to cool. Remove as much of the skin as possible.
2. Place all ingredients in a blender and blend until smooth.


Holiday Nog
Recipe courtesy of The 30-Minute Vegan

This recipe makes this yummy sweet beverage available to you at all times, not just the holidays. And no one gets freaked out about drinking eggs! For the creamiest nog, use the Silk creamer.

Makes 1 quart

1 quart Silk creamer or vanilla soy milk
cup maple syrup
1 teaspoon vanilla extract
teaspoon cinnamon powder
1 teaspoon nutmeg
teaspoon almond extract
2 tablespoons arrowroot powder
4 tablespoons cold water
 
1. Heat the soy creamer in a pot over medium heat. When it approaches boiling, reduce the heat to simmer. Whisk in all of the ingredients except the arrowroot and water.
2. Whisk the arrowroot and water together in a small bowl or measuring cup, and add to the pot.
3. Whisk until the liquid thickens, approximately 5 minutes. Pour into glasses. Sprinkle with cinnamon before serving. Happy Holiday!  
 
Variation
For those wishing for a thinner nog, use only 1 tablespoon of arrowroot dissolved in 2 tablespoons of cold water.


I am deeply grateful for your support!


Sincerely,


Mark



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