|Vegan Fusion - workshops, consulting, cookbooks, and online culinary lessons
|Join The Vegan Fusion Mailing List|
We are very grateful for everyone's continued support of our works. Please enjoy these holiday recipes from the Vegan Fusion Holiday Feast Workshop. Give them a try this holiday season and show your guests how incredibly delicious and totally satisfying vegan cuisine can be.
We are happy to announce a recently scheduled 10-Day Vegan Fusion Culinary Immersion in Portland beginning on July 15th and a Vegan Fusion Teacher Training on July 27th. Please see below for details.
*** NOVEMBER SPECIALS ***
Register by November 20th and receive the following discounts -
$200 off the Portland, OR 10-Day Vegan Fusion Culinary Immersions in May and July
$150 off the Vegan Fusion Teacher Trainings on Maui HI, and in Portland OR
*** Reduced Tuition Positions ***
Portland, Oregon 10-day Immersion, May 6th
Dishwasher Position - $500 Tuition
Portland, Oregon 10-day Immersion, July 15th
Assistant Position - $1000 Tuition
Dishwasher Position - $500 Tuition
Read on for a schedule of upcoming workshops and immersions. To register for any of these life transforming events, please email firstname.lastname@example.org and include the location of the event in the subject line.
| Belize Winter Solstice Retreat|
Winter Solstice Retreat in Belize
with Special Musical Guest Shimshai
December 16th - 23rd, 2012
Join award-winning vegan chef and author Mark Reinfeld and internationally acclaimed musician Shimshai in the prophetic 2012 in the mystical and magical land of Belize. Come celebrate the Winter Solstice and welcome in the new era according to the Mayan Calendar!
On this epic retreat, you will immerse yourself in the local Belizean culture, enjoy world-class vegan cuisine with award winning author and Blossoming Lotus Founding Chef Mark Reinfeld and transport yourself with the mystical music of Shimshai during a special Winter Solstice Concert
Belize lies west of the Caribbean Sea on the Central American isthmus and is home to ancient archaeological sites of the Mayan people, local Garifuna culture, pristine beaches, coral reefs, tropical rain forests, exotic birds, wildlife and more. Please visit here to see photos from our last Vegan Fusion retreat to Belize.
We will be staying at the luxurious Belizean Dreams located in Hopkins. For a virtual tour, please visit http://www.belizeandreams.com/.
Our tentative schedule:
Sunday, December 16th - arrive Belize PM/ Welcome reception with Garifuna Drummers and Dancers
Monday, December 17th - Optional Lunch at Mayan Cultural Center/ Evening class and dinner with Chef Mark Reinfeld
Tuesday, December 18th - Optional overnight trip to Xunantunich Mayan Ruins
Wednesday, December 19th - return from Xunantunich/ Dinner in town of Hopkins
Thursday, December 20th - Optional morning adventure*/ Solstice Feast and Concert with Shimshai
Friday, December 21st - Optional morning adventure*/ Evening class and dinner with Chef Mark Reinfeld
Saturday, December 22nd - Optional full-day boat trip to outer Cayes, with snorkeling and sunset cruise
Sunday, December 23rd - depart AM
Cost: Includes 7 nights accommodations and all meals, excluding alcohol and gratuities:
Double Occupancy - $1950/person
Single Occupancy - $2460/person
*Optional activities (additional charges apply) include:
Full Day trip to Xunantunich Mayan Ruins, overnight stay in San Ignacio
Full Day Boat trip to outer Cayes, including snorkeling and sunset cruise
Mayan Cultural Center Tour,
Mayflower Mayan hike to waterfalls
Monkey river nature tour
Diving and More!! To reserve your place and for transportation details
, activity rates and for more information, please contact Cindy Edwards at email@example.com
Whether singing the ancient Sanskrit mantras of India, the traditional folklore songs of South America, or performing his original works of divine inspiration, Shimshai's music invokes a sentiment of ancestral devotion and a dedication to higher consciousness. Shimshai is gifted with the innate ability to deliver his message flawlessly in several languages; most profoundly the universal language of Love and Oneness.
Surrounded by music from birth and formally trained on piano in his native state of Washington, today Shimshai performs effortlessly on guitar and other strings, piano, flute and woodwinds. His unique blend of reggae, jazz, kirtan, and folk, infused with a worldbeat influence, provides a diverse palette of musical expression and attracts a wide range of listeners.
| 10-Day Vegan Fusion Culinary Immersions|
10-Day Vegan Fusion Culinary Immersions
Prepare to transform your life as you immerse yourself in the world of vegan and raw food cuisine!
San Diego, California
December 3rd - 7th & 10th - 14th
** TWO SPACES REMAINING ** Maui, Hawaii
January 21st - 25th & January 28th - February 1st
May 6th - 10th & 13th - 17th
**$200 off if registered by 11/20**Portland, Oregon
July 15th - 19th & 22nd - 26th
**$200 off if registered by 11/20**
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
Salads & Dressings
The World of Grains and Beans
Tofu, Tempeh & Seitan Dishes
Casseroles and Sauces
Wraps, Spreads, Sandwiches and Rolls
Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding
|Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream|
Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies
Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual
*REDUCED TUITION POSITIONS AVAILABLE*
Portland, OR 5/6 Dishwasher - $500 tuition
Portland, OR 7/15 Dishwasher - $500 tuition
Assistant - $1000 tuition
Please email firstname.lastname@example.org for more information about these positions
Please visit the Vegan Fusion Website to see photos from previous immersions.
"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
**This program is a comprehensive introduction to the techniques and recipes of vegan and raw food preparation. It is recommended for novice cooks up to classically trained chefs who are interested in learning to work with vegan ingredients. If you have a lot of experience working with vegan and raw foods, please email us to see if this training is the right fit for you.**
**There will be a dishwasher at these intensives who will handle a majority of the dishes. Given the amount of food we prepare, and in the spirit of cooperation, everyone will be asked to assist with dishes and clean up**
| Cooking Healthy Lessons Online Training|
COOKING HEALTHY LESSONS
Welcome to the Vegan Fusion Online Chef Training - where REAL POWER FOODS come to life!
Through these lessons you will be empowered to reclaim your health and renew your confidence.
The course is based on the 10-day trainings Mark continues to offer around the world. This is the next best thing to being there in person. Each day of the training has been turned into an online lesson.
You will receive an in-depth chef training manual
that will guide you through all of the recipes. There are videos and descriptions of the techniques utilized to support you and to empower you to make real changes in your cooking abilities.
TO LEARN MORE AND FOR INSTANT ACCESS TO OUR ONLINE TRAINING, PLEASE VISIT COOKINGHEALTHYLESSONS
Proceed at your own pace and you will learn all of the skills and techniques you need to become a world class culinary artist.
We take the mystery out of cooking healthy. The course consists of 10 in-depth lessons that cover a broad range of recipes. We include both cooked and raw food items, with the last three lessons devoted to the art of raw food preparation.
Take our online training...
- Attain your optimum health potential
- Save money while wowing your family and friends
- Feel better, look better and perform at your peak
- Have more fun and be more creative in the kitchen
- Experience the satisfaction of knowing you are making a positive impact on our planet
If you are interested in your health and well being, learning how to prepare healthful foods is the #1 activity you can do for yourself and your family to have a healthier life. Our Online Vegan Chef Training includes:
- The complete 22 individual videos as a professional course with many culinary secrets
- A 153 page manual and cookbook chock full of recipes, tips and secrets that will amaze you
- Gifts, resources and treats worth hundreds of dollars
- Special announcement center with Webinar trainings that feature leaders in the field of health and wellness
- One Full Year FREE Membership to Cooking Healthy Lessons
While the 10-day training costs $1500, we are offering this special online version for only $97
This includes one year of membership in Cooking Healthy Lessons and a 10% discount on most of Mark's workshops and immersions. We will be providing additional recipes, videos, and special bonus gifts from leaders in the field of health and wellness.
| 5-Day Vegan Fusion Culinary Immersion |
|5-Day Vegan Fusion
This special event will go from 11AM until 4PM each day will feature the highlights from the longer 10-day Vegan Fusion Culinary Immersion.
Madison, WisconsinJune 10th - 14th, 2013
Paris, FranceSeptember 23rd - 27th, 2013$1050/student
Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual
Vegan Soups/ Salads & Dressings
Day Two -
The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes
Day Three -
Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls
Day Four -
Vegan Desserts/Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding
Day Five -
Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Ice Cream/Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Live Pies
| Vegan Fusion Teacher Training |
Vegan Fusion Teacher Training
November 17th - 19th
February 2nd - 4th, 2013
** $150 off if registered by 11/20 **
May 18th - 20th, 2013
** $150 off if registered by 11/20 **
June 15th - 17th, 2013
** ONE SPACE REMAINING **
July 27th - 29th, 2013
** $150 off if registered by 11/20 **
"The teacher training course was fantastic! We learned everything we would need to organize and present a cooking class. After taking turns demonstrating a recipe, I feel very confident that I could teach vegan cooking to either a few friends or a class of strangers in a relaxed and friendly way. As with all of Mark's classes, it was fun and delicious!"- Susan Hanson
Whether you are looking for a new stream of revenue, interested in doing outreach in your community, or both, please consider joining the Vegan Fusion teacher training course.
In this teacher training, we will go over all the basics of conducting a cooking class in your community. We will go over menu development, shopping list creation based on number of students and yield of recipes, advertising and promotion for the class, preparing for the class, conducting the class, working with an assistant, fielding questions and everything else that goes into conducting a successful class.
We will shop together on the second day and each participant will get to conduct a portion of the class for the others.
This teacher training is the second level of a Vegan Fusion certification program. The certification process has three levels:
Level One - successful completion of a 10-day Vegan Fusion Cuisine Intensive, or comparable real life experience preparing vegan and raw food cuisine.
Level Two - successful completion of a 3-day Vegan Fusion teacher training program.
Level Three - successful completion of the Vegan Fusion Teacher Training certification process. This level will have three tiers: 1. Single day demos and classes; 2. Two or three day workshops; and 3. Five or ten day trainings.
Once a person successfully completes the certification process, we will offer them assistance in setting up a class in their community. We will work together to schedule and promote the class nationally through the Vegan Fusion Newsletter, social media etc. Vegan Fusion will handle registration and payment. The instructor will receive a flat fee payment for conducting the class. The payment will be determined by the number of students attending the class.
The cost for the training is $950/person for the 3-day intensive.This includes the training, the teacher training manual, and daily meals on each day. If you are interested in securing a spot or for more information, please email email@example.com.
"Mark's easy going and patient style made my experience of the Vegan Fusion Teacher Training positive and invaluable in terms of my confidence cooking with an audience. Mark has a natural way or offering suggestions for improvement. His sincere desire to help his students improve and gain confidence in our abilities was apparent throughout the entire training. I feel inspired after this weekend and grateful for Mark's devotion to the vegan movement." - Rachel Zgonc, Vegan Fusion Teacher Training participant
| Vegan Fusion Europe Tour 2013|
Europe beckons once again! The Vegan Fusion 2013 European Tour is beginning to take form. We are planning an exciting array of events including a Vegan Fusion workshop and culinary immersion, a water therapy spa tour and a Whole Health weekend retreat for our friends overseas. We will keep you posted as the schedule unfolds. For now...
- 2-Day Vegan Fusion Workshop, Stafford England. August 17th & 18th, 2013 from 11AM until 5PM. This special workshop will include recipes from Mark's recent book, The 30 Minute Vegan's Taste of Europe. Early Bird cost is $400 US/person which includes recipes and daily gourmet vegan feasts. ONLY SIX SPACES REMAINING.
- 5-Day Vegan Fusion Culinary Immersion, Paris France. September 23rd - 27th, 2013, 11AM until 4PM. This will be our first culinary immersion in Europe. Could you imagine a more perfect place for it occur than in Paris? Early Bird cost is $1050 US/person. Please see above for menu.
Please read what participants are saying about Mark's workshops and trainings
"The workshop was fun, genuinely life changing and affirms the caring approach to nutrition I've been searching for." - Kim Hyland, 2-day workshop participant
"Mark makes his classes fun and involves all of the students, filling the time with prepping tips, food alternatives, vegan lifestyle tips, and food facts. He is very accommodating to various dietary needs and allergies when preparing the foods to show that a vegan lifestyle can be for everyone." - Lori Arrechea, 2-day workshop participant
"Mark is an excellent teacher. He has made the 'world of vegan' less intimidating and very doable. In two days, he has expanded my repertoire immensely. I am very grateful and excited to pursue this lifestyle. Its delicious!" - Paige Buonocore, 2-day workshop participant
"Mark's expertise in the kitchen and the design of this course is outstanding. Equally important to note is the level of generosity and desire to meet everyone where they are that Mark expresses in his kind, humorous way. To me this is the most powerful inspiration for change in the world. I know that my kitchen skills have improved and so has my every day choices of how to consume and be a better humanitarian." Heather, 10-day Vegan Fusion immersion participant
"Your course is life-changing and I cannot thank you enough. This endeavor of yours is a great gift and desperately needed!" - Grace, 10-day Vegan Fusion immersion participant
"This time we have all spent together has touched and changed me forever. - H.C. , 10-day Vegan Fusion immersion participant
"I would recommend this workshop to anyone even remotely curious about vegan or raw cuisine....or even just for a fun time and some great meals!! I look forward to doing a 10-day training." - Lisa Portnoff, 2-day workshop participant
"The class will give you nutritional knowledge, a myriad of vegan and raw food preparations tips and lessons, confidence, and enough experience that you can return home to your kitchen and begin to prepare professional, tasty, attractive and nutritional meals for self, family, and friends. It is a must do!" - Donna Nikzi, 10-day Vegan Fusion immersion participant
"The Vegan Fusion immersion is excellent for all levels from beginner cook to advanced chef! Mark is really easy going and knowledgable and created a super relaxed learning environment." - Darby Jack, 10-day Vegan Fusion immersion participant
~~~~~"I learned so much and Mark has a very special spirit for teaching" - Barb, 10-day Vegan Fusion immersion participant
"Thanks for such an inspirational course! Your humor and easy going attitude made it a truly wonderful learning experience."- D.J., 10-day Vegan Fusion immersion participant
"Thank you for giving me wings to fly in my kitchen and out in the world. Bringing the message of compassion, nutrition and tantalizing taste. You are so appreciated! - D.N., 10-day Vegan Fusion immersion participant
"We have been fed wonderful food and enough knowledge to prepare a lifetime of banquets and with delightful camaraderie. Thank you for the precious time you honored us with. - S.B., 10-day Vegan Fusion immersion participant
"Perfect food, perfect instructor, perfect class. Well worth your time and money." - Robin Malaussena, 2-day workshop participant
"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
"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 immersion 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
"This is an amazing course, especially for a non-vegan to realize how good vegan food really is!" - Emma Kettering, 2-day workshop participant
"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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion 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 immersion student
| Vegan Fusion Vision|
| Our Mission is to promote the benefits of the vegan lifestyle for the preservation of our health and the environment and to create a more peaceful world. |
Teaching others how to prepare stellar vegan cuisine is our way of bringing about positive change on the planet - a change that can be felt immediately and for generations to come.
Through our cookbooks, trainings, retreats and our online course, we aspire to empower people to take their health back into their own hands. Please read Mark's articles Plant-Based Living is the Healing of the Nations and Earth Day Every Day - Going Green with Vegan Cuisine to learn more about why we do what we do.
Award-winning chef, entrepreneur and author of The 30 Minute Vegan's Taste of Europe, 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 is the winner of Vegan.com's 2011 Recipe of the Year Award and has more than 20 years of experience preparing creative vegan and raw food cuisine. He was the executive chef for the North American Vegetarian Society's 39th Annual Summerfest, one of the largest vegetarian conferences in the world. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being "poised on the leading edge of contemporary vegan cooking". He is the author of five 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 holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America's top "innovative and trailblazing healthy chefs".
Mark received his initial culinary training from his grandfather, Benjamin Bimstein, a renowned chef and ice carver in New York City. He developed his love for world culture and cuisine during travel journeys through Europe, Asia, the Middle East, and South and Central America. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for "Best Vegetarian Cookbook in the USA". For more information, please visit www.veganfusion.com
Chef, Entrepreneur, Restaurateur and Modern Day Visionary
Bo Rinaldi has over 30 years of Innovation in Food and Technology as a founder, leader and visionary pioneer of the organic food movement. A best-selling co author of cookbooks such as Vegan Fusion World Cuisine, The Complete Idiot's Guide To Eating Raw and now his latest work, The Complete Idiot's Guide To Green Smoothies, he enjoys sharing his knowledge with the vast worldwide audience.
Bo has combined decades of passion and enthusiasm in helping guide everyone he meets in understanding the wonders of creating healthy, natural and delicious fare. Bo has been a vegan since 1960 and has managed, partnered or owned many companies in the organic movement, most notably now the Blossoming Lotus Restaurants, Vegan Fusion Chef Trainings, www.CookingHealthyLessons.com and Pure Prescriptions.
As a Chef, CEO Level Consultant and leader in the natural foods industry, Bo eagerly shares his creative energy, expertise and insights in the innovative projects and outreach he is a part of globally, and is engaged in the organic foods and technology arenas where transformation, innovation and sustainable business models are key factors to success. Please visit www.blossominglotus.com to see some of his latest outreach.
Bo has been featured on CNN, NPR, The Thom Hartmann Program, The Aware Show and Healing With The Masters, as well as in articles in the NY Times, Newsweek and Fast Company. Bo enjoys conducting online webinars, public speaking engagements and presenting at health food conventions, as well as working closely with the leading researchers in the industry such as Dr. Michael Greger, Dr. Colin Campbell, Dr. Caldwell Esselstyn and in the past, Dr. William Connor.
A world traveler who delights in creating healthy cuisine using techniques from all the world's cultures, Bo enjoys speaking and sharing his lifelong passion of a the wonders of a plant based lifestyle with everyone he meets.
| Vegan Holiday Feast Recipes|
|Vegan Fusion Holiday Feast
Please enjoy the following recipes from our Vegan Fusion Holiday Feast Workshop
Raw Carrot Brazil Nut Soup
Makes 5 cups
3 ½ cups carrot juice, fresh (approx. 3 ½ lbs carrots)
½ cup Brazil nuts, soaked
¼ 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.
Garnish with grated carrots, beets, zucchini, jicama or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature.
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)
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
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 375°F. 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.
~ 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 375°F 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.
Makes 4 cups
¼ cup flour
¼ cup + 1 tablespoon safflower oil
1 ½ cups onion, half moon slices
1 cup shiitake mushrooms, sliced
4 teaspoons garlic, minced
2 ½ cups water or veggie stock
¼ cup nutritional yeast
¼ cup wheat-free tamari or soy sauce
1 tablespoon dried or fresh sage, minced
½ teaspoon fresh ground black pepper
sea salt - to taste
1. Create a roux by combining flour and ¼ 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.
~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.
~ 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
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
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
Makes 3 1/2 cups
1 cup water
1 cup hazelnuts
½ 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.
Raw Pecan Pie
Makes one 8-inch pie
1 1/2 cups pecans
1 1/4 cups medjool dates, pitted
2 tablespoons shredded coconut
1 1/2 cups medjool dates, pitted
1/2 cup raisins
1/2 cup date/raisin soak water
2 teaspoons vanilla extract
1/8 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom or nutmeg
2 tablespoons maple syrup or agave nectar
1/2 cup pecans
1. Make the crust by placing the crust ingredients in a food processor fitted with an S-shaped blade. Blend on high speed for 30 to 40 seconds or until mixture sticks together and runs up the sides without falling into the center.
2. Press crust into a pie pan, making a layer around the bottom and sides at least 1/4-inch thick. (No need to oil the pan.)
3. For the filling, place 1 cup of the dates and all of the raisins in a small bowl with filtered water. Allow to soak for at least 20 minutes.
4. Place the remaining 1/2 cup dates, soaked dates, raisins, 1/2 cup soak water, vanilla extract, salt, cinnamon, cardamom, and maple syrup in a blender and blend on high speed until a thick, relatively smooth mixture forms.
5. Pour mixture into the piecrust and layer the top with remaining 1/2 cup pecans. Wrap and refrigerate for at least 2 hours. You want the pie chilled so it keeps its form when sliced.
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
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon powder
1 teaspoon nutmeg
½ 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!
For those wishing for a thinner nog, use only 1 tablespoon of arrowroot dissolved in 2 tablespoons of cold water.