Vegan Fusion - recipes for an inspired life 

 

In This Issue
Dr. Jane Goodall
Spring Recipe
Online Culinary Course
5 Day Vegan Fusion Culinary Immersion
Teacher Training
2-Day Workshop
In The News
Testimonials
Vegan Fusion Mission
Quick Links
Books

Taste of the East



Join The Vegan Fusion Mailing List
Join Our Mailing List
April 2014

 


Just a quick hello to share this Grilled Vegetable and Quinoa Salad recipe, courtesy of the new book Vegetarian to Vegan, by Sarah Taylor and Mark Reinfeld.

Also, in honor of Dr. Jane Goodall's birthday
earlier this month, and in anticipation of the upcoming 10th Anniversary release of our Vegan Fusion World Cuisine cookbook, we are sharing Dr. Goodall's foreword to the book. Please enjoy!

***
   

*** Reduced Tuition Positions ***                                

      

London, England 5-day Immersion,  

July 14th, 2014  

Assistant Position - $750 Tuition
   

Miami, Florida, 10-day Immersion,  

October 6th, 2014

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 info@veganfusion.com and include the location of the event in the subject line.

 

  In Honor of Dr. Jane Goodall

Dr. Jane Goodall and 10th Anniversary of Vegan Fusion World Cuisine   
 
 
goodallVegan Fusion World Cuisine
Foreword Dr. Jane Goodall
Founder, The Jane Goodall Institute,
UN Messenger of Peace

"We are living at a critical time in human history. Our population is increasing at a terrifying rate - there are more than six billion human beings on the planet. The gap between the poor and the rich has widened. Millions of people live in degrading poverty on less than $2.00 per day, while the urban elite around the world enjoy increasingly luxurious and quite (environmentally) unsustainable lifestyles.

We are facing massive loss of wilderness, desertification, widespread pollution, global warming, extinction of species, violence, war and a whole host of social injustices. It seems that there are destructive forces in the world, arising from greed, ignorance and a lack of respect for other people and other life forms that threaten life on the planet as we know it today. I have three young grandchildren, and when I think of how much of the planet we have destroyed since I was a child, I feel deep shame.

Is there anything that can be done to put the brakes on our plunge to destruction, to reverse direction? Of course there is. The trouble is that as individuals we feel helpless in the face of such massive destruction, misery and injustice. We lose hope and fall in to apathy. Yet if each one of us each day considered the ecological and social implications of our actions, if each one of us made ethical choices in what we bought, our business practices, our consumer-driven economy would change overnight. Individual actions, collectively, can-and do-affect policy making. Of course, thanks in part to electronic communication, more and more people have begun to understand this.

Many of us, however, do not fully appreciate the far reaching consequences of what we choose to eat. It is important to understand that transforming grain into animal protein is horribly wasteful, and has serious adverse effects on the environment. On the other hand, a diet based on organically grown plant foods is both healthy and environmentally sustainable. Gradually transitioning towards such a diet would be one of the wisest choices you could make if you are concerned with your health, the health of the planet and the future of our children.

The Blossoming Lotus is a pioneer in bringing this healing awareness into our hearts and homes. Their Vegan World Fusion Cuisine Cookbook serves as a manual for sustainable, non-violent living, painting a picture of a world without boundaries, where all cultures are celebrated and all people are treated with respect and caring.

The creative and delicious recipes in this book come from all corners of the globe, as do the wisdom quotes and inspirational photography. There is much here that will encourage you and help you discover the sense of well being, wholeness and lightness that results from a vegetarian diet."

~ Dr. Jane Goodall, 2004

Jane Goodall began her landmark study of chimpanzees in Tanzania in June 1960, under the mentorship of anthropologist and paleontologist Dr. Louis Leakey. Her work at the Gombe Stream Chimpanzee Reserve would become the foundation of future primatological research and redefine the relationship between humans and animals.

In 1977, Goodall established the Jane Goodall Institute (JGI), which continues the Gombe research and is a global leader in the effort to protect chimpanzees and their habitats. The Institute also is widely recognized for establishing innovative, community-centered conservation and development programs in Africa, and the Roots & Shoots education program with more than 6,000 groups in 87 countries.

Dr. Goodall travels an average 300 days per year speaking about the threats facing chimpanzees, other environmental crises and her reasons for hope that humankind will solve the problems it has imposed on the Earth. She continually urges her audiences to recognize their personal responsibility and ability to effect change through consumer action, lifestyle change and activism.

Dr. Goodall's scores of honors include the Medal of Tanzania, the National Geographic Society's Hubbard Medal, Japan's prestigious Kyoto Prize, the Prince of Asturias Award for Technical and Scientific Research 2003, the Benjamin Franklin Medal in Life Science, and the Gandhi/King Award for Nonviolence. In April 2002 Secretary-General Annan named Dr. Goodall a United Nations "Messenger of Peace." In 2003, Dr. Goodall was named a Dame of the British Empire by Queen Elizabeth II, the equivalent of knighthood.

Her list of publications includes two overviews of her work at Gombe-In the Shadow of Man and Through a Window-as well as two autobiographies in letters, the spiritual autobiography Reason for Hope and many children's books. The Chimpanzees of Gombe: Patterns of Behavior is the definitive scientific work on chimpanzees and is the culmination of Jane Goodall's scientific career. She has been the subject of numerous television documentaries and is featured in the large-screen format film, Jane Goodall's Wild Chimpanzees (2002).
  
 Grilled Vegetable and Quinoa Salad

 

quinoaGrilled Vegetable and Quinoa Salad

courtesy of Vegetarian to Vegan 

  

Botanically classified as a seed, and commonly considered a grain, quinoa is a superfood of the ancient Incans of South America. It is high in protein and contains all essential amino acids.

 

This is a simple recipe that can serve as a template for any vegetable and grain dish. You can replace the quinoa with any variety of rice, millet and even rice pasta. For the grilled vegetables, you can use the Maple Balsamic Marinade below, or simply drizzle with oil, salt, and pepper before grilling. The vegetables can be raw, roasted or sauteed. Experiment with different herbs to create designer salads du jour.

  

  

Serves 6-8

  

3 1/2 cups filtered water or stock

2 cups quinoa

3/4 tsp sea salt

3 1/2 cups assorted grilled vegetables, chopped (onion, bell peppers, zucchini, mushrooms, and or corn)

1/2 cup kalamata olives, sliced

1/2 cup green onion, sliced

1/4 cup fresh herbs, minced (cilantro, oregano, basil, parsley, dill, mint or assortment)

2 tablespoons balsamic vinegar

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon lemon zest

1/4 tsp crushed red pepper flakes

Wheat-free tamari, sea salt and ground black pepper to taste

  

  1. Place quinoa grain in large bowl and over with fresh cool water. Swish around and drain off the water. Repeat until water runs clear.

  2. Place quinoa, salt, and water or stock in a 3 quart pan and bring to boil. Reduce heat to simmer, cover and cook until liquid is absorbed, approximately 10 minutes. (If quinoa is already prepared, use 5 1/2 cups cooked quinoa for this recipe.) Place in a large bowl.

  3. Place vegetables in the Balsamic Marinade (below) for 5 to 10 minutes, or lightly drizzle with oil, and salt and pepper. . Grill vegetables and chop into small pieces. Add to bowl with quinoa and remaining ingredients and gently mix well.

  

  

Maple Balsamic Marinade

Use this simple marinade for grilled vegetables, or for roasting tofu or tempeh cutlets.

  

Makes approximately 3/4 cup

  

1/4 cup filtered water

3 tablespoons wheat-free tamari or soy sauce

2 tablespoons olive oil or coconut oil

1 tablespoon maple syrup

2 teaspoons balsamic vinegar

1 teaspoon minced garlic or ginger

Pinch cayenne pepper

  

Place all ingredients in a medium size bowl and whisk well.



 
 

10-Day Vegan Fusion Culinary Immersions


 10-Day Vegan Fusion Culinary Immersions  
 
  

vegan workshop vegan classes vegan cooking class seattle       

 
Seattle2012

       
  
Portland, Oregon
May 5th - 9th & 12th - 16th, 2014  

  

Portland, Oregon
August 11th - 15th & 18th - 22nd, 2014 

Miami, Florida
October 6th - 10th & 13th - 17th, 2014
 
 
            
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

Thursday

Tofu, Tempeh & Seitan Dishes

Friday

Casseroles and Sauces

 

Week 2

Monday

Wraps, Spreads, Sandwiches and Rolls

Tuesday

Vegan Desserts

Wednesday

Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding

Thursday

Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream

Friday

Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies

 

COST: $1500/student

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

discount

***REDUCED TUITION POSITIONS AVAILABLE***      

 

  

  

Miami, FL  10/6/14   

Assistant - $1000 tuition  

Dishwasher - $500 tuition

 

Please email info@veganfusion.com 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

 

Mark Reinfeld Healthy Cooking Lessons Vegan Recipes Vegan Workshop

 

Welcome to the Vegan Fusion Online Culinary Course

 

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.

  

VISIT COOKINGHEALTHYLESSONS

 

 

madison5-Day Vegan Fusion Culinary Immersion




 fiveday5-Day Vegan Fusion
Culinary Immersion


 
This special event will go from 11AM until 4PM each day will feature the highlights from the longer 10-day Vegan Fusion Culinary Immersion.

London, England
July 14th - 18th, 2014

COST: 850 British Pounds/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
 

Visit www.veganfusion.com to see photos and the menu from previous chef trainings


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

 

Vegan Fusion Teacher Training


teacherVegan Fusion Teacher Training  


 

   

Portland, Oregon 

May 17th - 19th, 2014

* ONLY ONE SPACE REMAINING * 

     

Madison, Wisconsin   

June 16th - 18th, 2014

    

London, England  

May 17th - 19th, 2014

** Cost is 800 British Pounds ---
ONLY ONE SPACE REMAINING **

 

Portland, Oregon 

August 23 - 25th, 2014

 

 

"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.

Please visit our website to learn more about the level three certification.

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.

COST: $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 info@veganfusion.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
 

 

 

2 Day Workshops

holidayVegan Fusion 2-Day Workshop



 
Madison, Wisconsin
June 14th & 15th, 2014
11AM - 5PM



In this part hands-on/ part demo style workshop, you will learn how to prepare a vegan feast that will wow even the most omnivorous of your friends and family

 


Our stellar gluten-free menu includes a selection of both cooked and raw food vegan cuisine

 

Day One 

Spinach Stuffed Mushrooms  

Creamy Broccoli Bisque

Raw Pesto Pasta Puttanesca  

Coconut Curry Tempeh over Quinoa Pilaf  

Raw Chocolate Mousse with Macadamia Cream   

 

Day Two

Sun-Dried Tomato Flax Crackers with Cashew Cheese  

Raw Carrot Ginger Soup  

Coconut Spinach Rice  

Walnut Crusted Tofu with Golden Gravy  

Organic Mixed Greens with Toasted Pecan Vinaigrette Chocolate Dream Pie 

 

 

COST: $295/person
includes recipe hand-outs and daily gourmet vegan feasts  

 

To Register: Please email us and mention Madison, Wisconsin in the subject line. A welcome letter with additional information will be emailed once registration and payment is confirmed.   

 

 

 

In The News



Check in here for the latest in Vegan Current Events
 
Be sure to follow us on Twitter for the most up-to-date information on all things vegan
 
Testimonials
 
Seattle Healthy Recipes


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

~~~~~

"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
  
~~~~~

"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

~~~~~

"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
 

In the News

Check in here for the latest in Vegan Current Events

Be sure to follow us on Twitter for the most up-to-date information on all things vegan

Vegan Fusion Vision
vegan recipes vegan workshops vegan classes earth
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.



Mark Reinfeld
Vegan Recipes Vegan Classes Mark Reinfeld Vegan Workshops

Award-winning chef, entrepreneur and author of Soups On!,
The Taste of Europe, The 30 Minute Vegan, The Taste of the East, The Complete Idiot's Guide to Eating Raw, and Vegan Fusion World Cuisine



"...The male equivalent to a vegan Rachael Ray-his recipes are flavorful and approachable and certainly have the same potential for mass appeal." - Publishers Weekly

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 2012 and 2013 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



vegan recipes vegan classes vegan workshops Bo Rinalidi
Bo Rinaldi

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.




 



We are deeply grateful for your support!


Sincerely,


Mark, Bo and the Vegan Fusion Ohana

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