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A Plate for the Planet: How a Plant-Based Diet Can Help Create a Sustainable Future - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.chefmarkreinfeld.com/workshop-calendar daily 0.75 2025-10-24 https://www.chefmarkreinfeld.com/workshop-calendar/3-day-vegan-fusion-workshop-maui-hawaii monthly 0.5 2025-04-14 https://www.chefmarkreinfeld.com/workshop-calendar/4-week-vegan-cooking-immersion monthly 0.5 2025-10-24 https://www.chefmarkreinfeld.com/workshop-calendar/change-plate-change-fate-diabetes-remission monthly 0.5 2023-10-16 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/23d8b5e2-09e2-4e2c-90de-46b91753b807/ChangePlateChangeFate-Vegan-Culinary-School.jpeg Workshop Calendar - Change Your Plate, Change Your Fate - Eating Your Way To Diabetes Remission- Weekly Series Begins 9/5/23 - Ends 11/14/23 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/8e0143c8-be0b-4c33-a798-2bd937edab69/JohnGobbleHead2023-Online-Vegan-Cooking-Course.jpg Workshop Calendar - 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He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i". Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall. https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/83ca6018-d87c-4fc6-8ebe-856ee72762a7/American-Culinary-Federation-Vegan-Chef-Certification-Course.png Home - Chef Mark Reinfeld - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.chefmarkreinfeld.com/contact daily 0.75 2025-04-01 https://www.chefmarkreinfeld.com/apply123 daily 0.75 2025-06-30 https://www.chefmarkreinfeld.com/vegan-cookbooks daily 0.75 2025-04-01 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1643407163802-KRB4B3D947STY1WWRSHS/AgeDefyingCoverFinal.jpg Cookbooks https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1643407385442-CPZ8DNTLT23TU7LUP5C6/HealingTheVeganWayCover.jpg Cookbooks 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https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1650412710217-FGDY40KA2LABXZNQKQZ0/Nourish-vegan-Plant-based-diet+300b.jpg Workshops https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/714e7ade-cf20-4259-af09-8fe957d3843c/Vegan-Fusion-Institute-Living-Beyond-Cancer.jpg Workshops https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1675799593539-ABO9QX13TDQWZ3Q52V81/unsplash-image-7MAjXGUmaPw.jpg Workshops https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1675801004196-96NRRYG15WN8AIA9AIRF/unsplash-image-c6mdgjKg_hE.jpg Workshops https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1675801320610-N5Z6NMH64H9TDXNMW3XC/unsplash-image-kcRFW-Hje8Y.jpg Workshops https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/90e9f9c2-eb4d-48ee-843a-5f34979139d5/IMG_3695.JPG Workshops - Vegan Culinary Workshops & Immersions Chef Mark Reinfeld has been teaching vegan culinary classes, workshops, immersions and teacher trainings all over the world for the last 25 years. These events are fun, informative and even life-changing. Courses vary in length from 2 days to 10 days. You can view our current calendar here. https://www.chefmarkreinfeld.com/vegan-chef-mark-reinfeld daily 0.75 2023-06-13 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1642689333715-2BCDN4MR4ETSZQXMMFXX/Chef+Mark+Social+Media+Profile.jpg Meet Chef Mark Reinfeld - Meet Chef Mark Reinfeld Founding Chef, Vegan Fusion Institute “…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 An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld has over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. Chef Mark is the recipient of a Platinum Carrot Award – a national award given by the Aspen Center for Integral Health to America’s ‘top innovative and trailblazing healthy gourmet chefs’. Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i". Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall. https://www.chefmarkreinfeld.com/vegan-chimichurri-street-tacos-recipe daily 0.75 2022-03-01 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/aade237e-7d07-4236-9c82-093fddc22a4a/Vegan-Culinary-School-Vegan-Chimichurri-Street-Tacos.jpg Vegan Chimichurri Street Tacos - Vegan Chimichurri Street Tacos Photo credit Olivia Wallace. Take a walk on the wild side with these fun and flavorful tacos filled with seitan, the high protein wheat-gluten, that can take on the texture and flavor of meat. Top with a zesty Argentinian chimichurri sauce and experience vegan fusion cuisine at its finest. Serve warm. Vegan Chimichurri Street Tacos Serves: 4 Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients 1 tablespoon olive oil or 3 tablespoons water 8 ounces seitan, beef style, chopped or crumbled, liquid reserved 4 large or 8 small corn tortillas 1 cup baby arugula ½ cup thinly sliced cherry tomato ¼ cup vegan sour cream store bought or homemade - see below ¼ cup pumpkin seeds, optionally toasted Chimichurri Sauce ½ cup to ¾ cup olive oil 1 cup finely chopped flat-leaf parsley ¼ cup finely chopped cilantro 3 tablespoons freshly squeezed lemon juice 3 tablespoons diced shallots 2 tablespoons minced garlic 2 teaspoons seeded and diced jalapeno pepper 1 ½ tablespoons sherry vinegar 1 ½ tablespoons red wine vinegar 1 ½ teaspoons dried oregano 1 teaspoon sea salt, or to taste ⅛ teaspoon ground black pepper ¼ teaspoon crushed red pepper Directions Create the chimichurri sauce by combining all of the ingredients in a bowl and whisking well. You can also place the ingredients in a blender and blend. Prepare the rest of the fixings. You can optionally warm the tortillas by heating in a dry saute’ pan. Place a saute pan over medium high heat. Add 1 tablespoon oil. Add the seitan and cook for 5 minutes, or according to package instructions, stirring frequently. Remove from the heat. Assemble your tacos. Place the tortillas on a plate. Add arugula, top with heated seitan. Drizzle with chimichurri sauce. Top with cherry tomatoes, a dollop of vegan sour cream and a few pumpkin seeds before serving. Vegan Sour Cream Makes 1/4 cup vegan sour cream Prep Time: 5 minutes Total Time: 5 minutes Ingredients ¼ cup vegan mayonnaise 1 teaspoon freshly squeezed lemon juice Directions Combine ingredients in a bowl and whisk well. https://www.chefmarkreinfeld.com/easy-vegan-stroganoff-recipe daily 0.75 2022-03-01 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/7835fc30-84c4-449f-9371-283fc5b77143/Vegan-Culinary-School-Vegan-Stroganoff-Recipe.jpg Vegan Stroganoff Recipe - Vegan Stroganoff Photo credit Olivia Wallace. We know what you are thinking…”I could go vegan but I just can’t give up my stroganoff.” Well let us allay your fears with a creamy and satisfying plant-based version of this popular dish with Russian origins. Seitan is a high protein, wheat-gluten based alternative to meat. For a gluten-free version, omit the seitan or replace with cubed extra firm tofu or tempeh. Give it a try with any of the serving suggestions below and you will be the talk of the town throughout Eastern Europe. If you are interested, you can check out a blast from the past video with Chef Mark Reinfeld and Ashley Boudet, ND on how to prepare the Vegan Stroganoff recipe (see end of page). Vegan Stroganoff Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients 1 tablespoon olive oil ½ cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed ½ teaspoon ground nutmeg, optional ½ cup vegan mayonnaise such as vegenaise 1 ½ tablespoons freshly squeezed lemon juice 2 teaspoons wheat-free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat-leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish Directions Place a saute pan over medium high heat. Add the oil. Add the onion, and cook for 2 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic, if using, and cook for 1 minutes, stirring constantly. Add the mushrooms, and nutmeg, if using, and cook for 5 minutes, stirring frequently. Add the seitan and cook for 7 minutes, stirring frequently, and adding small amounts of water if necessary to prevent sticking. Reduce the heat to low. Add the vegenaise, lemon juice, tamari, and crushed red pepper flakes if using, and mix well. Cook for 5 minutes, stirring occasionally. Add the parsley, season with salt and pepper to taste, and mix well. Top with nutritional yeast and smoked paprika. Garnish with parsley sprigs before serving. Serving Suggestions Over noodles: Cook 12 ounces of vegan pasta according to package instructions, try with ribbon noodles or bowtie noodles. Top with stroganoff and serve warm. In stuffed mushrooms: Preheat the oven to 400°F. De-gill 4 large portobello mushrooms. Transfer to a baking sheet gill side up. Lightly oil with olive oil. Sprinkle with salt and pepper, and a splash of lemon juice if desired. Cook until just tender, approximately 15 minutes, depending on the size of the mushrooms. Fill with stroganoff and serve warm. In phyllo cups: Precook phyllo cups according to package instructions. To make your own cups, preheat the oven to 350°F. Cut 3 phyllo sheets into roughly 3 inch by 3 inch squares. Baste each square with melted vegan butter, olive oil, or melted coconut oil, and place 3 or 4 squares inside a muffin tin. Cook until just golden brown, approximately 15 minutes. Fill with stroganoff and serve warm. https://www.chefmarkreinfeld.com/evaluation daily 0.75 2023-11-17 https://www.chefmarkreinfeld.com/vegan-recipes/vegan-quiche daily 0.75 2023-03-01 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/3501eecf-aa4e-464a-b8c2-c3d12ef5f98b/Vegan-Culinary-School-+Vegan-Quiche.jpg Vegan Quiche - Garden Herb Vegan Quiche Photo credit Olivia Wallace. Real men (and women) eat tofu quiche! This rich and satisfying, egg and dairy free version of the popular brunch item will leave you craving a second helping. And the Italian herbs and seasonings will transport you to the Mediterranean. So grab a soy cappuccino and enjoy! Garden Herb Vegan Quiche Serves: 6-8 Prep Time: 20 minutes Cook Time: 45 minutes Cooling Time: 15 minutes Total Time: 70 minutes Ingredients 1 9-inch premade pie crust 14 ounces firm or extra firm tofu, well drained ¼ cup unsweetened almond, soy or other plant-based milk 3 tablespoons tahini 3 tablespoons nutritional yeast 3-4 cloves garlic, pressed or minced 1 ½ teaspoons Italian Seasoning mix ¼ - ½ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper ¼ teaspoon chipotle powder or smoked paprika 1 teaspoon wheat-free tamari, optional ½ cup chopped sun-dried tomatoes ¼ cup chopped kalamata or other olive ½ cup grated vegan cheese, optional ¼ cup thinly sliced green onion or diced red onion 2 tablespoons finely chopped flat leaf parsley 2 tablespoons chiffonade fresh basil Directions Preheat the oven to 375°F. Poke a few holes at the bottom of the pie crust with a fork and cook for 10 minutes, or according to package instructions. Meanwhile, place the tofu, almond milk, tahini, nutritional yeast, garlic, Italian Seasonings, salt, pepper, chipotle powder, and tamari, if using, into a food processor and process until smooth. Transfer to a bowl with the remaining ingredients and mix well. Taste and add more salt if desired. Transfer to the pie crust, spread evenly with a spatula, and cook until the top is golden brown, and cracks appear on the surface, approximately 35 minutes. Allow to cool for 15 minutes before slicing. Enjoy warm. https://www.chefmarkreinfeld.com/vegan-matzah-brei daily 0.75 2022-04-10 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/35d22296-9291-41a3-83d3-18575075840c/Vegan-Culinary-School-Vegan-Matzobrei.jpg Vegan Matzah Brei - Sweet Matzah Brei This vegan version of the Passover staple uses ground flax seeds to replace the eggs traditionally used in matzo brei. Ours is served with a decadent cardamom scented sweet vegan crème, using soaked raw cashews for the base. Sweet Matzah Brei Serves: 6-8 Prep Time: 20 minutes Cook Time: 45 minutes Cooling Time: 15 minutes Total Time: 70 minutes Ingredients CINNAMON CASHEW CRÈME 1 cup raw cashews ¾ cup water ¼ cup sugar or desired sweetener to taste ¼ teaspoon ground cinnamon Pinch sea salt .......................................................................... MATZAH BREI 3 tablespoons ground flax seeds or chia seeds ¾ cup water ¼ teaspoon ground cinnamon ⅛ teaspoon ground cardamom 2-3 tablespoons oil or vegan butter - less if using a non-stick pan 5 matzahs 3 tablespoons desired sweetener to taste Pinch sea salt .......................................................................... GARNISH Fresh berries Mint leaves Directions Prepare the cashew creme. Place the cashews in a bowl with ample water to cover. Allow to sit for 30 minutes up to a few hours. Drain, and rinse well. Transfer to a blender with the remaining ingredients including the ¾ cup water and blend until creamy. Add more water if necessary to reach desired creaminess. While the cashews are soaking, prepare the matzah brei. Place the flax seeds, water, cinnamon, and cardamom in a small bowl and whisk well. Allow to sit for 10 minutes, stirring occasionally. Run the matzah under warm water until just soft. Be careful not to over soak. Crumble into a bowl into small pieces (¼ to ½ inch is ok). Add the sugar and pinch of salt, and mix well Place a large sauté pan over medium high heat. Add the oil. Transfer the matzah mixture evenly to the pan. Allow to cook for 5 minutes, stirring frequently. Add the the soaked flax seed mixture and mix well so that it is evenly dispersed through the matzah. Flatten with a spatula so that one large ‘pancake’ is formed, approximately ¼ inch thick. Allow to cook for 3 minutes. Using a spatula, divide the pancake into four equal pieces, flip each piece and cook for 5 minutes, or until it starts to brown. Be careful not to burn. Flip once again and cook for an additional 2 minutes. To serve, top with cashew crème, fresh berries and garnish with a mint leaf. You can also create a double-layered matzah brei and place cashew crème between the two layers. https://www.chefmarkreinfeld.com/vegan-breakfast-tart daily 0.75 2022-03-27 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/16c243ff-299b-4285-8bcb-8cb052bf0c21/Vegan-Culinary-School-Breakfast-Tart.jpg Vegan Breakfast Tart - Sun-dried Tomato & Fennel Breakfast Tart With a crunchy crust and a creamy and savory filling, this breakfast tart takes advantage of varied protein leaders like almonds, garbanzos, and cashews and combines them with fennel’s subtle sweetness and sun-dried tomato’s intense, concentrated saltiness for an exquisite flavor. You can’t beat fennel for its light, bright flavor and affinity for gently soothing the belly. You can also get your morning vitamin C from this mineral and fiber-rich bulbous plant. Enjoy this tart on those special occasions and gourmet brunches. Sun-dried Tomato & Fennel Breakfast Tart Makes 1 8-inch tart or 8 individual mini-tarts Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients Crust 1 cup slivered almonds 1 ¼ cups garbanzo flour 1/2 teaspoon sea salt 1/4 cup water 3 tablespoons oil, or additional water to desired consistency Filling 1 cup raw cashew pieces ¾ cup water ¼ cup diced shallot 3 cloves garlic, pressed or minced ¼ cup diced sun dried tomato ¼ cup finely chopped fennel 3 tablespoons chiffonade sorrel, or basil 2 tablespoons nutritional yeast 1 tablespoon freshly squeezed lemon juice ¼ teaspoon smoked paprika or cayenne ¾ teaspoon sea salt or to taste ⅛ teaspoon ground black pepper ¼ cup thinly sliced red onion Directions Preheat the oven to 350°F. Place the almonds in a food processor and process until finely ground. Transfer to a bowl with the remaining crust ingredients and mix well. Form into a ball. Dough should be slightly moist. Roll out to slightly more than ¼ inch thick with a rolling pin and place in a well- oiled 8-inch tart pan. You can also press dough with your hands directly into the pan. Finish the edges by pinching with your thumb and index finger. Bake for 10 minutes. Remove from the oven. Meanwhile, place the cashews in a bowl with ample water to cover. Allow to sit for 20 minutes. Rinse and drain well. Transfer to a blender with the ¾ cup water and blend until creamy. Transfer to a bowl. Add the shallot, garlic, sun dried tomato, fennel, sorrel, nutritional yeast, smoked paprika, salt, and pepper, and mix well. Pour into the tart shell. Top with red onions, place in the oven, and bake for 30 minutes or until golden brown. Allow to cool slightly before slicing. Variations You can make mini-tarts by dividing the crust dough into eight. Press crust ingredients into the bottom of a well-oiled muffin tin. Bake for 10 minutes. Add filling and bake for an additional 10 minutes or until golden brown. Replace the almonds with pecans or hazelnuts. Replace the cashews with macadamia nuts. Add ½ cup corn, diced bell peppers, or diced mushrooms. Try sautéing the red onions until just soft before adding them to this dish. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-pear-tart daily 0.75 2024-02-26 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/6a005f24-30be-48e4-a9b1-f244f39b62cc/Vegan-Cooking-School-Raw-Vegan-Tart.jpeg Vegan Pear Tart - Raw Pear Tart with Cardamom Cashew Cream & Fresh Berries Recipe adapted from The 30-Minute Vegan’s Taste of Europe Photo Credit: Amaya Green Gracing the tables of French nobility since the times of Marie Antoinette, the pear tart makes a perfect finale to any gourmet feast. With a walnut date crust and a cardamom cashew cream topping, this raw recipe demonstrates how living foods can be strikingly delicious as well as vibrantly healthful. Raw Pear Tart with Cardamom Cashew Cream & Fresh Berries Makes 1 9-inch tart Prep Time: 30 minutes Total Time: 40 minutes Ingredients Crust 1 cup finely chopped pitted dates (try Medjool) 1 1/4 cups chopped pecans pinch of ground cinnamon pinch of ground cardamom Cardamom Cashew Cream 1 cup raw cashews 1/2 to 3/4 cup water 2 tablespoons coconut nectar, or sweetener to taste 1/4 teaspoon ground cardamom pinch of sea salt Toppings 2 tablespoons freshly squeezed lemon juice 2 tablespoons coconut nectar or sweetener to taste pinch of ground cinnamon pinch of ground nutmeg 2 large ripe pears, sliced into 1/2-inch strips 1 pint fresh berries, rinsed and drained well mint leaves Directions Place the cashews in a small bowl with ample water to cover. Prepare the topping: Place the lemon juice, maple syrup, cinnamon, and nutmeg in a large shallow dish and mix well. Add the sliced pears and gently coat well. Prepare the crust: Oil a 9-inch tart pan. Place the pecans in a food processor and process until finely ground. Add the dates, cinnamon, and cardamom and pulse-process until the ingredients are just ground up. Do not over-process or your crust will be too gummy. Transfer to the tart pan and press down firmly to create the crust. The mixture should be holding together. If not, return to the processor and process a bit further. Depending upon the moisture of the dates, you may need to add a small amount of water or liquid from the topping to help hold the crust together. Prepare the cashew cream: Drain and rinse the cashews well. Place them in a strong blender along with the 1/2 to 3/4 cup of water and sweetener. Blend until creamy. The amount of water you will need will depend on the strength of your blender. Spread an even layer of the cream over the crust. Creatively place the pear slices on top of the cream. Try forming a spiral where each pear slice slightly overlaps the one next to it. Decorate with fresh berries and mint leaves. If you have more time, chill for 15 minutes or more before serving. https://www.chefmarkreinfeld.com/coaching daily 0.75 2024-05-30 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/e81b7d94-48d5-4839-b28c-6a8fa8161cc4/Chef-Mark-Reinfeld-Vegan-Culinary-School.jpeg Coaching - One on One Coaching & Culinary Training with Chef Mark Do you want to pursue your plant-based culinary education and explore options for how to best utilize your passion and skills in the vegan culinary world? Are you looking for more individualized attention than a typical class entails or is your schedule so packed that you want the flexibility that one-on-one training provides. Send us a note and let us know what you are looking to accomplish to see if one-on-one coaching and culinary training with Chef Mark is a good fit for you. RATES: Two Hours of Coaching - $495 Four Hours of Coaching - $949 https://www.chefmarkreinfeld.com/top-10-vegan-kitchen-hacks daily 0.75 2022-04-29 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1651253013162-J6OGBSM4T9FZ0IELKW24/unsplash-image-hv1MrBzGGNY.jpg Top 10 Vegan Kitchen Hacks - Top 10 Vegan Kitchen Hacks Here are some of my top tips for improving your creativity and confidence in the plant-based kitchen. 1. Template recipe concept Break out of the recipe trap and use several recipe formulas instead—one for a salad, a soup, a smoothie, a bowl. The template recipe style of recipe development will greatly expand your creativity in the kitchen. To view recipes as a template, you look at a recipe in the most general form possible and break it down into its component parts. By changing just one of the component parts, you create an entirely new recipe. 2. Monk bowls The monk bowl consists of combining a grain, a green, and a protein in one meal. It is another perfect example of a template recipe and is an intuitive way to look at meal creation that allows for so much variety and flavor combinations. Revolutionary in its simplicity, the monk bowl is an easy, delicious way to introduce healthful eating. >> Grain component. Rotate through different types of rice, millet, quinoa, brown rice pasta, and so on. >> Green component. Change it up to serve your favorite vegetable or vegetables—raw, steamed, roasted, grilled, sautéed. >> Protein component. Legumes, tofu, or tempeh. The tofu or tempeh can be roasted, sautéed, or grilled, and made with various marinades. Legumes can be boiled, refried, or made into patties. Dried spices can be added to your legumes to create even more variety. Most monk bowls can be prepared from beginning to end within 20 to 30 minutes. One of our main go-to meals is a monk bowl with quinoa, steamed vegetables, and roasted tempeh or tofu, served with a side salad. We love adding a simple topping of hemp or flax oil, wheat-free tamari, and nutritional yeast. You can get more creative by serving yours with any number of different sauces or dressings, such as peanut, barbecue, sweet-and-sour, or others. 3. Global spice blends One of the top tips for bringing the world of flavors to your table is to create global spice blends. Store-bought or homemade versions of Italian, Mexican, Indian, Ethiopian, Moroccan, Cajun, and more are all at your fingertips. 4. Vegan umami Umami is a flavor you’ll want to incorporate into your meals for a satisfying, deep, flavorful taste. Think savoriness. Umami exists in any plant-based foods that contain the amino acid L-glutamate. There are several ingredients to achieve umami: tamari, nutritional yeast, miso paste, mushrooms, nori, and sea vegetables. Add any of these to boost the flavor in your dishes! 5. Master core techniques: cashew cream One of the most versatile techniques, especially in raw cuisine, is to create a cashew cream by blending water and cashews. Once created, this cream can be adapted for sweet and savory flavor profiles. Adding maple syrup will create a dessert cream, and adding lemon and nutritional yeast can create sour cream and cheese flavors. 6. Transitional food/analogue products As vegan and plant-based lifestyles are becoming more accessible, we are seeing mainstream markets carrying analogue products—products that aim to replicate the flavor and texture of animal products. Although these products are typically highly processed and contain higher levels of sodium, they are incredible in helping people transition to a plant-based diet. There are plant-based versions of chicken, pork, beef, and even salmon. Some of my favorites include Beyond Meat, Field Roast, and Tofurky. 7. Prepare in advance Preparing your meals in advance is key. It is easy to lose sight of your health goals when you are in a rush and not prepared. On your least busy day, start planning and organizing your meals for the week. Put together salads and overnight oats in mason jars, use frozen vegetables and fruits to create daily smoothies, and cook your rice or quinoa in bulk for easy use during the week. Search online for meal prep recipes for inspiration. 8. Build your pantry items and kitchen gear Every kitchen needs to have pantry staples, as well as the proper kitchen gear. Having both of these parts in your kitchen will make your journey to cooking and health a lot easier.Having a well-stocked pantry will allow you to create a vast array of vegan dishes with the least amount of effort and prevent you from not being able to cook at home. Consider this list of pantry staples: fresh fruits and vegetables, non-dairy milks, nutritional yeast, fresh herbs (basil, thyme, parsley), nuts and seeds, beans, quinoa and rice, pasta, oils and vinegars, seasonings (salt, pepper, cayenne, chili powder, paprika), protein (tofu, tempeh, seitan, Beyond Meat), dried fruit, sriracha, tahini, and miso paste. As for the kitchen, here is a list of key tools you’ll want: chef’s knife, cutting board, blender, food processor, pots, pans, measuring cups and spoons, spatulas, baking sheets, casserole dishes, citrus juicer, juicer, and mixing bowls. 9. Zen out To simplify the preparation and cleanup of the dishes you are preparing, try to minimize the equipment. See whether you can cook your veggies in the same pot as the pasta, use the same bowl for different recipes, and so on. Also, before beginning any preparation, create a clean work area and gather all your necessary ingredients and kitchen gear. 10. Food is medicine Each time you eat something, ask yourself whether that food will serve as fuel to “turn back the clock” and optimize your health and nutrition. To help get plant-based foods in the rotation, take what you are eating and think “plus one.” What one thing can I add to my plate to add a bit more nutrition to what I am eating? Maybe it’s adding a few fresh berries to your cereal, sprinkling some sunflower seeds or chia seeds on your vegan yogurt, or adding a handful of fresh arugula the next time you break out a frozen vegan pizza. These plant-based tips can help create a positive space in the kitchen by cutting cooking time down and giving us delicious, healthy meals. https://www.chefmarkreinfeld.com/submitted daily 0.75 2022-04-29 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/e66cb357-6fb8-4281-9dd5-78010b8936f9/unsplash-image-CrK843Pl9a4.jpg Congratulations - Your Form Has Been Submitted https://www.chefmarkreinfeld.com/vegan-firecracker-cauliflower daily 0.75 2025-07-20 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/33a35813-083d-4585-b981-5b441fdb82da/Vegan-Culinary-School-Firecracker-Cauliflower-Recipe.jpg https://www.chefmarkreinfeld.com/vegancornchowder daily 0.75 2025-09-16 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/13a08872-848c-4b5e-bac2-0f880ecf481f/VeganCookingSchool-Creamy-Vegan-Corn-Chowder.jpeg Vegan Corn Chowder - Creamy Corn Chowder with Fire Roasted Tomatoes and Dill Photo credit Olivia Wallace. Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Use fire roasted corn for a double fire roasted effect. Serves 5-7 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 4 ½ cups water or vegetable stock 1 cup diced yellow onion 1/2 cup sliced celery 4 large cloves garlic 3 cups corn, fresh or frozen organic, divided 3/4 cup cashews, raw, roasted unsalted, or toasted 1 14.5 ounce can diced organic fire roasted tomatoes or 1 ½ cups chopped fresh tomatoes 1 tablespoon minced fresh dill 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon chipotle powder or ½ teaspoon smoked paprika, optional 1 ½ teaspoons sea salt, or to taste ¼ teaspoon ground black pepper Directions Place water in a 2 quart pot over medium high heat. Add the onion, celery, garlic and 2 cups of the corn, and cook for 15 minutes, stirring occasionally. Add the cashews and stir well. Transfer to a blender and blend until creamy. Return to the pot. Add the remaining ingredients, including the remaining cup of corn, and stir well before serving. https://www.chefmarkreinfeld.com/vegan-air-fried-arancini daily 0.75 2022-07-27 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/75c11549-fa24-4ebe-b9e3-2df8ae678814/Air-Fried-Arancini_vegan_consulting.jpg Vegan Air Fried Arancini - Vegan Air Fried Arancini Crunchy on the outside, rich and creamy on the inside, these vegan arancini are a perfect party dish. Of Sicilian origin and traditionally made with risotto. Serve with warmed marinara sauce. Vegan Air Fried Arancini Yield: 12-14 croquettes Prep Time: 15 minutes Total Time: 60 minutes Ingredients 5 cups vegetable stock or water 2 tablespoons olive oil or 1/4 cup water ¾ cup shallot or yellow onion, minced 1 tablespoon garlic, minced 1 cup shiitake or crimini mushrooms, small dice 1 ½ teaspoons Italian spice mix ½ teaspoon sea salt, or to taste ⅛ teaspoon ground black pepper ¾ cup arborio rice ¼ cup nutritional yeast 1 small lemon, zested and juiced 2 tablespoons fresh flat leaf parsley, minced 2 tablespoons fresh basil, chiffonade ¼ cup vegan mozzarella, grated, optional ½-¾ cup bread crumbs Olive oil spray Directions Heat the vegetable stock in a small pot over medium heat until just before it boils. Reduce heat to low. Place the oil in a medium sauté pan over medium-high heat. Add the shallot and sauté for 3 minutes, stirring frequently. Add the mushrooms, Italian spice mix, salt and black pepper, and sauté for 5 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the arborio rice and stir well. Add a few ladles of vegetable stock and cook until almost all of the liquid is absorbed, stirring constantly. Continue this process until the rice is just tender, approximately 25 minutes. Transfer to a bowl. Add the nutritional yeast, lemon zest, lemon juice, parsley, basil, and shredded vegan mozzarella if using, and stir well. Allow to sit at room temperature or place in the fridge until the mixture is cool enough to handle. Meanwhile, place the bread crumbs in a small bowl. When the mixture is cool enough to handle, form into balls approximately 2-inches in diameter. Roll each ball in the breadcrumbs until evenly coated and place in the air fryer. Spray with olive oil. Set the temperature to 400°F and air fry for 5 minutes. Carefully flip the croquettes with tongs, spray with olive oil, and air fry for an additional 5 minutes. Serve warm. Variations ~ For a quicker and easier version, you can cook the arborio rice and stock in a separate pot. Place the arborio rice and 2 cups of water in a small pot over high heat. Bring to a boil. Cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat. Allow to sit for 10 minutes with the lid on. Fluff with a fork. Follow step 2, skip step 3, and follow the remaining steps. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-bbq-tempeh-kabobs daily 0.75 2023-06-14 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/01765f04-55d4-4628-9909-bb93f53ec89a/Vegan_Cooking_School_Vegan_BBQ_Tempeh_Kabobs.jpg Vegan BBQ Tempeh Kabobs - Vegan BBQ Tempeh Kabobs Photo credit Olivia Wallace. BBQ Season is ON! Time to break out the tempeh, the high protein cultured soy patty with origins in Indonesia and with a hearty nutty flavor. Top your kabobs with a homemade BBQ Sauce and crank up the grill. Short on time? Use a store bought BBQ Sauce. Serve over rice or quinoa with grilled corn on the cob. Vegan BBQ Tempeh Kabobs Makes 4 large or 8 small kabob skewers Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients Olive oil, salt and pepper for basting Kabobs 8 ounces tempeh, 1 inch cubes 1 tablespoons wheat-free tamari 1 tablespoon olive oil 1 tablespoon water 1 medium yellow bell pepper, 1-inch pieces 2 small zucchini, 1 inch slices ½ medium red onion, thick rings cut into 1-inch pieces 8 medium cherry tomatoes 8 cremini or button mushrooms BBQ Sauce Makes approximately 2 cups (enough for a double recipe of kebabs) One 6-oz. can tomato paste 1/2 cup - ¾ cup water 3 tablespoons molasses 1 tablespoon maple syrup 2 tablespoons raw apple cider vinegar 2 teaspoons smoked paprika 1 1/2 teaspoons chili powder 1/4 teaspoon chipotle chile powder 1 teaspoon sea salt, or to taste 1 teaspoon wheat-free tamari soy sauce, optional 1/4 teaspoon ground black pepper Directions If using bamboo or wood skewers, soak in water for 30 minutes. Meanwhile prepare the kabobs: Place the tempeh, tamari, olive oil, and water in a bowl and mix well. Allow to sit for 10 minutes, stirring occasionally. Combine BBQ sauce ingredients in another bowl and whisk well. Preheat a grill. Place a small amount of olive oil in bowl and add a pinch of salt and pepper for basting. Decoratively arrange tempeh and vegetables on skewers, finishing each with a cherry tomato. Grill until char marks appear and tempeh and vegetables are cooked through, approximately 10 minutes, depending upon the heat of the grill. Baste liberally with olive oil mixture and BBQ sauce. Top with remaining BBQ sauce before serving. Variations Add Brussels sprouts that have been boiled for 8 minutes or until just tender before placing on the skewers. You can optionally heat the BBQ in a small pot over low heat if you serve a batch on the side. https://www.chefmarkreinfeld.com/vegan-sweet-potato-black-bean-sliders daily 0.75 2022-09-08 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/2815b4d2-20d9-495d-985d-b5accbf1284b/Vegan_Culinary_School_Vegan_Sweet_Potato_Sliders.jpg Vegan Sweet Potato Black Bean Sliders - Sweet Potato Black Bean Sliders with Chipotle Mayo Photo credit Olivia Wallace. Celebrate the arrival of fall with these Mexican themed sweet potato patties. Add the ingredients listed in the variations for a spicy kick to your sliders. Serve on baguette slices or mini buns with a Chipotle Mayo (recipe follows) and all the fixings. Sweet Potato Black Bean Sliders with Chipotle Mayo Makes approximately 18 appetizer-sized sliders Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients ⅓ cup quinoa ⅔ cup water 1 ¼ teaspoons sea salt, or to taste, divided 1 large sweet potato, peeled and chopped ½ cup cooked black beans ¾ cup breadcrumbs, divided ¼ cup thinly sliced green onion 2 tablespoons finely chopped cilantro 2 teaspoons ground cumin 1 teaspoon wheat-free tamari soy sauce, or to taste, optional ½ cup garbanzo flour, optional Vegetable oil for sautéing Fixings such as thinly sliced red onion, thinly sliced tomatoes, vegan cheese, sliced pickles and your faves. Directions Place the quinoa, water, and ½ teaspoon sea salt in a small pot over medium high heat. Bring to a boil. Reduce the heat to low, cover, and cook until all liquid is dissolved, approximately 15 minutes. Remove from the heat and fluff with a fork. Keep covered until ready to use. This should yield approximately 1 cup of cooked quinoa. Place the sweet potatoes in a pot with water and bring to a boil. Cook over high heat until the potatoes are just soft, approximately 20 minutes. Drain well, mash with a fork and measure out 1 ½ cups for this recipe. Combine the following in a large bowl and mix well: cooked quinoa, cooked sweet potato, remaining ¾ teaspoon sea salt, black beans, ¼ cup breadcrumbs, green onion, cilantro, cumin, tamari if using, and garbanzo flour, if using. If you wish you can place this mixture in the refrigerator for 15 - 30 minutes. Place remaining ½ cup breadcrumbs in a small bowl. Form small patties with about ⅛ cup mixture and coat with bread crumbs. Add oil to a sauté pan over medium high heat. Place patties in pan and cook for 3-5 minutes on each side, until golden brown. Serve with the fixings and enjoy! Variations Add ¼ teaspoon chipotle powder, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon ground black pepper along with the cumin. Chipotle Mayo Makes ¾ cup mayo ¾ cup vegan mayonnaise, such as Vegenaise original 2 teaspoons freshly squeezed lime juice ½ teaspoon chipotle powder Place all of the ingredients in a small bowl and whisk well. https://www.chefmarkreinfeld.com/vegan-pumpkin-chili-recipe daily 0.75 2022-10-04 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/bb913287-515f-4c63-a617-a836d28680cc/Vegan_Culinary_School_Vegan_Chili.jpg Vegan Pumpkin Chili - Vegan Pumpkin Chili Photo credit Olivia Wallace. Take a break from your pumpkin carving to enjoy this hearty chili. Adzuki beans originate in East Asia and the Himalayas are nutrient packed source of fiber and protein that are said to have a warming effect on the body - perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (see below), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro. Vegan Pumpkin Chili Serves 4-6 Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Ingredients 1 tablespoon olive oil or water 1 cup diced yellow onion 4-5 cloves garlic, pressed or minced 8 ounces finely chopped soy tempeh 1 15 ounce can adzuki beans or 1 ½ cups cooked 1 14.5 ounce can fire roasted tomatoes or 1 ½ cups diced fresh tomatoes 1 cup water or vegetable stock 2 teaspoons chile powder ¼ teaspoon chipotle chile powder ½ teaspoon ground cumin ½ cup pumpkin puree or 1 ½ cups roasted and cubed pumpkin, see note 2 tablespoons freshly squeezed lime juice ½ teaspoon sea salt or to taste 1 tablespoon wheat free tamari, optional 2 tablespoons minced cilantro Directions Place a medium sized pot over medium high heat. Add the oil. Add the onion and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce the heat to medium. Add the adzuki beans, fire roasted tomatoes, chile powder, chipotle powder, and cumin, and cook for 15 minutes stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir well. Cook for 5 minutes. Add the cilantro and stir well before serving. Variations Soak 1 dried guajillo chile in hot water until soft. Deseed, chop, and add to chili along with tomatoes. Replace the adzuki beans with black bean NOTE: To roast the pumpkin, preheat an oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet and roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha. Vegan Sour Cream Ingredients ½ cup vegan mayonaisse such as Vegenaise original 2 teaspoons freshly squeezed lemon juice Directions Combine all ingredients in a small bowl and stir well. https://www.chefmarkreinfeld.com/vegan-recipes/lemony-herbed-cauliflower-roast daily 0.75 2022-10-12 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/4fa4fae5-d50e-45db-ae9a-14b4ab599cfa/vegan_cooking_classes_vegan_cauliflower_roast.jpg Lemony Herbed Cauliflower Roast - Lemony Herbed Cauliflower Roast The ultimate in plant-based holiday roasts, serve this decorative loaf as a side dish or as the centerpiece. Feel free to break out the electric carving knife for a dramatic effect as carving. Top with Cranberry Apricot Sauce with Crystallized Ginger. Lemony Herbed Cauliflower Roast Serves 4-6 Prep time: 5 minutes Cook time: 55 minutes Total time: 60 minutes Ingredients 1 large cauliflower 1 cup vegetable stock or water 3 - 4 tablespoons olive oil, divided 1 ½ teaspoons sea salt, divided ¼ teaspoon ground black pepper, try smoked 2 tablespoons freshly squeezed lemon juice 2 tablespoons chiffonade fresh basil 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon chiffonade fresh sage 1 teaspoon garlic granules ½ teaspoon minced fresh rosemary Directions Preheat the oven to 425°F. Place the water in an 8 inch by 8 inch casserole dish. Add the cauliflower. Drizzle with 1-2 tablespoons olive oil, and top with ½ teaspoon salt, and the black pepper. Use your (clean) hands to evenly coat the cauliflower. Cover with aluminum foil, being sure not to have the foil contact the food, and bake until cauliflower is just tender all the way through, approximately 45-50 minutes. Remove the foil. Change oven setting to HIGH broil. Broil for 5 minutes, or until the outside of the cauliflower turns a crispy brown. Remove from the oven. Place the remaining ingredients in a small bowl. Baste cauliflower well before showing off, slicing and serving. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-cranberry-apricot-sauce daily 0.75 2022-11-14 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/68df3074-6fc4-4f43-b210-f82950804792/Cranberry_Apricot_Sauce_Vegan_Culinary_School.jpg Vegan Cranberry Apricot Sauce with Crystallized Ginger - Cranberry Apricot Sauce with Crystallized Ginger Photo credit Olivia Wallace. This sweet, tart and spicy cranberry sauce packs a surprising pungent punch from the crystallized ginger. Serve as a topping on Lemony Herbed Cauliflower Roast and/or as an accoutrement in your upcoming holiday feasts. Cranberry Apricot Sauce with Crystallized Ginger Serves 6 to 8 Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Ingredients 10 ounces frozen cranberries or 3 cups fresh ½ cup chopped dried apricots ½ teaspoon orange zest ½ cup freshly squeezed orange juice ½ cup water ¼ cup diced crystallized ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom ⅛ teaspoon ground nutmeg 1 tablespoon maple syrup, or to taste, optional ¼ teaspoon crushed red pepper flakes, optional Directions 1. Place cranberries in a small pot over medium high heat. Cook for 5 minutes, stirring frequently. Add the remaining ingredients and cook for an additional 15 minutes, stirring frequently. All of the cranberries should be broken apart. Add small amounts of additional water to create desired consistency. Serve warm or at room temperature. https://www.chefmarkreinfeld.com/vegan-recipes/baked-vegan-latkes daily 0.75 2022-11-29 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/b550f02d-af9f-409f-bea0-ba6c58f79e69/Vegan_Latkes_Vegan_Culinary_School.jpeg Baked Vegan Latkes - Baked Vegan Latkes Photo credit Amaya Green. No Hanukkah meal would be complete without latkes, or potato pancakes. Of Eastern European origin and traditionally made with eggs, we use ground flax seeds to hold it all together. Please see below for a few of the many variations that are possible. Take a break from spinning the dreidel and serve with Vegan Sour cream (recipe below) or apple sauce. Baked Vegan Latkes Makes 8 large Latkes Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Ingredients 1 large russet potato, peeled and grated (2 cups) 1/4 cup minced yellow onion 1/4 cup plus 1 tablespoon all purpose flour or gluten-free flour blend 1 tablespoon ground flax seeds mixed with 3 tablespoons water or 3 tablespoons egg alternative like JUST 3/4 teaspoon sea salt, or to taste A pinch of crushed red pepper flakes, (optional) 1/4 teaspoon paprika, try smoked Directions Preheat the oven to 400°F. Oil a baking sheet well. Place all the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes. Place in the refrigerator for 10 minutes. Scoop about 1/4 cup of the mixture for each latke on to the prepared baking sheet. Flatten to about 1/4- inch thick. Bake for 8 minutes. Flip the pancakes and bake, until golden brown, about 8 minutes, before serving. Variations For traditional latkes, you can fry the pancakes in a liberal amount of oil. Cook until both sides are golden brown, about 5 minutes, pressing down with a spatula and flipping occasionally to ensure even coating. Place on a paper towel after frying, to absorb some of the oil.Soak 1 dried guajillo chile in hot water until soft. Deseed, chop, and add to chili along with tomatoes. Make smaller latkes by using 2 tablespoons, instead of 1/4 cup of the batter for each pancake. Replace 1 cup of grated potato with grated sweet potato or yam. Add 1 tablespoon of minced fresh dill, parsley, or basil. Add 2 tablespoons of finely chopped green onion. Add 1 pressed or minced garlic clove and 1/2 teaspoon of seeded and diced chile pepper. Add 1/2 cup of peeled and grated parsnip or carrot. Create Italian latkes by adding 1 tablespoon of Italian Spice Mix. Go Mexican by adding 1 tablespoon of minced fresh cilantro and 1 teaspoon each of chile powder and ground cumin. Add 1/2 cup of grated vegan cheddar or mozzarella-style cheese for an over-the-top latke experience. Vegan Sour Cream Ingredients ½ cup vegan mayonaisse such as Vegenaise original 2 teaspoons freshly squeezed lemon juice Directions Combine all ingredients in a small bowl and stir well. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-superfood-chocolate-bark daily 0.75 2022-11-29 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/3bb0dd01-5f49-4cae-9160-852cab960d4c/Vegan_Chocolate_Bark_Vegan_Cooking_School.jpg Vegan Superfood Chocolate Bark - Vegan Superfood Chocolate Bark Photo credit Olivia Wallace. Indulge in your chocolate cravings in a guilt-free way. Boosted with the addition of superfoods such as maca powder, hemp seeds, goji berries, and spirulina, these treats provide you with the sustained energy you need to survive the holidays! Vegan Superfood Chocolate Bark Serves 6-8 Prep time: 10 minutes Cook time: 10 minutes Cool time: 10 minutes Total time: 30 minutes Ingredients 1 cup vegan dark chocolate chips 3 tablespoons cacao nibs 1 tablespoon hemp seeds 1 tablespoon maca powder, optional ¼ teaspoon spirulina powder, optional ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 2 tablespoons maple syrup, or organic cane sugar 1 teaspoon vanilla extract, optional 2 tablespoons goji berries 2 tablespoons coconut flakes, optionally toasted 2 candy canes, crushed into small pieces, approximately 2 tablespoons Directions Melt the chocolate in a double boiler. If you don’t have a double boiler, add an inch or so of water to a small pot and place over medium heat. Place a metal or glass bowl on top of the pot and add the chocolate chips. Be sure that no water gets into the chocolate or the texture will turn chunky. Cook until the chips are melted, approximately 10 minutes. Meanwhile line a small baking sheet or casserole dish with parchment paper. You can optionally oil the sheet with coconut oil. Remove the bowl from the stove. Add the cacao nibs, hemp seeds, maca powder, spirulina, cinnamon, and cardamom, and stir well. Add the maple syrup or sugar, and the vanilla, if using, and stir well. Quickly spread the chocolate out onto the parchment paper, pressing down to be about ¼ inch deep. You can use another sheet of parchment paper to press down. Top with goji berries, coconut flakes, and crushed candy cane, and press down firmly into the chocolate. Place in the refrigerator (or the freezer to speed things up) until firm, approximately 15 minutes in the fridge or 10 minutes in the freezer. Cut into desired shapes and enjoy! Store in a glass container in the fridge. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-kale-artichoke-dip daily 0.75 2023-02-07 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/e69db45b-6e19-45bf-8e46-83656f814535/Vegan-Fusion-Institute-Vegan-Culinary-School-Vegan-Cheesy-Kale-Artichoke-Dip.jpg Vegan Kale Artichoke Dip - Vegan Cheezy Kale Artichoke Dip Photo credit Olivia Wallace. Looking for a super simple and quick recipe to serve at your next potluck or baby shower? Then this creamy, satisfying, zesty, and nutritious dip is for you! Serve directly in a small casserole dish with vegetable crudite or crackers for dipping. Or stuff in tomatoes, bell peppers, a scooped out bread roll, and even a roasted beet (see note). Garnish with a sprinkle of smoked paprika, diced colorful bell peppers, chopped olives and/or fresh minced dill or parsley. Vegan Cheezy Kale Artichoke Dip Serves 6-8 Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Ingredients 16 ounces vegan cream cheese, try Miyoko’s brand ¾ cup chopped artichoke hearts ½ cup frozen and defrosted kale or spinach, chopped, 5 ounces 2 tablespoons nutritional yeast 1 tablespoon freshly squeezed lemon juice 2 teaspoons minced garlic ¼ cup thinly sliced green onion 2 tablespoons chiffonade fresh basil 1 ½ teaspoons Italian Seasoning Sea salt, ground black pepper, and crushed red pepper flakes to taste Directions Preheat oven to 350°F. Combine all of the ingredients in a bowl and mix well. Transfer to a small baking dish, and bake for 20 minutes. Serve warm or at room temperature. Note To serve in a roasted beet. Preheat the oven to 400°F. Place a medium sized beet on a parchment paper lined baking sheet and bake until a knife can easily pass through the beet, approximately 40 minutes, depending on the size of the beet. Allow to cool. Peel off the outer skin, slice the very top off of the beet. Using a spoon, scoop out the center of the beet and fill with the artichoke dip before serving. Variation You can mix ½ cup of breadcrumbs in a small bowl with 2 tablespoons olive oil. Spread evenly on top of casserole dish before baking. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-gold-milk daily 0.75 2025-07-13 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/0461714a-8dc2-48df-88c5-e4071e8acfd4/Vegan-Fusion-Institute-Vegan-Culinary-School-Gold-Milk.jpeg Vegan Gold Milk - Vegan Golden Milk A traditional beverage from Ayurvedic cuisine, sweet and velvety golden milk is a potent and delicious way to incorporate the many incredible benefits of superfood turmeric into your diet. The spices used traditionally here are known to help increase absorption of its medicinal properties, as well as add extra nutrients. Enjoy warm or cold. Store the turmeric paste in a glass jar in the refrigerator for up to 10 ten days. Create different variations by altering the milk and sweetener. Vegan Golden Milk Serves 3-4 Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes Ingredients Turmeric Paste 1/4 cup ground turmeric 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon, optional 1/8 teaspoon ground cardamom, optional Pinch of cayenne pepper, optional 1/2 cup water Milk 2 cups soy, oat, coconut, or almond milk 1-2 tablespoons turmeric paste 1 teaspoon coconut oil, optional Maple syrup, coconut nectar, or agave nectar to taste, optional Directions Create the turmeric paste: Place the turmeric, black pepper, cinnamon, cardamom, and cayenne in a small saucepan over medium heat. Add the water and stir well until a thick paste is formed. Allow to cool and place in a small glass bowl. Prepare the milk: For a warm beverage, place the soy milk in a small saucepan over low heat. Stir occasionally and be sure not to burn. For a cold beverage, place the soy milk in a blender. Add 1-2 tablespoons of the turmeric paste to the soy milk and stir or blend well. Add the coconut oil, if using, (omit for the cold version), and sweeten to taste before serving. https://www.chefmarkreinfeld.com/apply daily 0.75 2024-03-01 https://www.chefmarkreinfeld.com/online-vegan-chef-training daily 0.75 2025-04-01 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088531510-SWG3KVHDU7LK5EM7K11G/IMG_1825.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088310352-MGWK8AHP3DF05BNEGAT5/IMG_1847.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c3d22d8c-be99-4e76-b5ba-3e6850d06811/IMG_1867.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088642856-D7MGQOLSB3F7PITX9FC2/IMG_1859.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/2dcc54b9-f6b8-41f8-90fa-3f07514161ea/IMG_1829.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/43a6ea2d-c08d-4fbd-9a9f-fb6c9732e487/IMG_1816.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c38a7e8f-a2ac-4047-8880-8c369cba2c2b/Chef+Mark+Social+Media+Profile.jpg Online Chef Training https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/15fb843f-1cb1-417a-ae42-264f4c6824ef/American-Culinary-Federation-Education-Approved-300.jpg Online Chef Training https://www.chefmarkreinfeld.com/vegan-chef-training-course-full daily 0.75 2025-02-11 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088531510-SWG3KVHDU7LK5EM7K11G/IMG_1825.jpg Vegan Chef Training Certification Program https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088310352-MGWK8AHP3DF05BNEGAT5/IMG_1847.jpg Vegan Chef Training Certification Program https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c3d22d8c-be99-4e76-b5ba-3e6850d06811/IMG_1867.jpg Vegan Chef Training Certification Program https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088642856-D7MGQOLSB3F7PITX9FC2/IMG_1859.jpg Vegan Chef Training Certification Program https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/2dcc54b9-f6b8-41f8-90fa-3f07514161ea/IMG_1829.jpg Vegan Chef Training Certification Program https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/43a6ea2d-c08d-4fbd-9a9f-fb6c9732e487/IMG_1816.jpg Vegan Chef Training Certification Program https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c38a7e8f-a2ac-4047-8880-8c369cba2c2b/Chef+Mark+Social+Media+Profile.jpg Vegan Chef Training Certification Program Hall Of Fame Vegan Chef Mark Reinfeld https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/a081cead-598e-4f14-b786-548d4c51d7ed/ACF-LOGO.png Vegan Chef Training Certification Program https://www.chefmarkreinfeld.com/vegan-recipes/vegan-greek-salad-with-tofu-feta daily 0.75 2023-04-02 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/96019824-e698-4118-b9c5-07ff38f4c693/Vegan-Greek-Salad-Vegan-Culinary-School.jpeg Vegan Greek Salad with Tofu Feta - Vegan Greek Salad with Tofu Feta Tangy and delicious, our feta is made from tofu and is marinated with fresh herbs, lemon juice and miso paste. It pairs wonderfully with the salty olives, briny capers and juicy cherry tomatoes in our Vegan Greek Salad. Throw down a few plates and enjoy! Serves 3-4 Prep time: 20 minutes Cook time: 5 minutes Total time: 25 minutes Vegan Greek Salad with Tofu Feta Ingredients 14 ounces extra-firm tofu, quartered ¼ cup freshly squeezed lemon juice 1 tablespoon light miso paste 1 tablespoon nutritional yeast 1 teaspoon fresh oregano, minced 1 tablespoon fresh flat-leaf parsley, minced ½ teaspoon sea salt, or to taste ¼ teaspoon freshly ground black pepper Dressing 2 tablespoons olive oil 2 teaspoons red wine vinegar ¼ teaspoon crushed red pepper ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 teaspoon agave or coconut nectar or maple syrup Salad 1 cup cucumber, seeded and diced small 1 cup cherry tomatoes, halved ¼ cup red onion, thinly sliced 1 tablespoon capers 2 tablespoons fresh mint, chiffonade 2 tablespoons flat leaf parsley, chopped About 6 cups salad mix or lettuce of choice (4 ounces) 8 to 12 pitted kalamata olives Instructions Place a steamer basket in a 3-quart pot filled with ½ inch of water. Place over medium-high heat and bring to a simmer. Place the tofu in the steamer basket and cook covered for 5 minutes. Remove from the heat and run under cold water. Place the remaining tofu feta ingredients in a small bowl and whisk well. Crumble the tofu into the bowl and stir well. Allow it to sit for at least 5 minutes and up to overnight. The longer it sits the better! Combine dressing ingredients in a small bowl and whisk well. Combine cucumber, tomato, red onion, capers, mint and parsley in a small bowl and gently stir. Place the salad mix in a large bowl and toss with half of the dressing. Top with the cucumber tomato mixture and the feta mixture and drizzle with the remaining dressing. Top with olives before serving. https://www.chefmarkreinfeld.com/vegan-culinary-keys-preview daily 0.75 2025-04-01 https://www.chefmarkreinfeld.com/vegan-recipes/vegan-pineapple-fried-rice daily 0.75 2023-05-05 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/aeb1f588-f70d-44c6-9e36-1b26f3e60c90/Vegan-Pineapple-Fried-Rice-Vegan-Chef-Certification.jpg Vegan Pineapple Fried Rice - Vegan Pineapple Fried Rice The Hawaiian’s answer to the stir fry, this dish is exotic, colorful, and bursting with flavor. Juicy pineapple cubes in a savory rice that is infused with a pineapple vegetable broth blend - yum! For best results, cook the rice the day before, spread on a baking sheet, and allow it to cool overnight in the refrigerator. Lots of variations possible. See below for some suggestions. Serves 4-6 Prep time: 20 minutes Cook time: 60 minutes Total time: 70 minutes Vegan Pineapple Fried Rice Ingredients 1 cup long grain brown rice 2 1/4 cups vegetable stock or water 3/4 teaspoon sea salt (less if the stock contains salt) 1 cup pineapple cubes, small dice 1 teaspoon soy sauce or to taste 1/2 teaspoon 5-Spice powder 1/4 teaspoon crushed red pepper flakes 1 1/2 tablespoons toasted sesame oil or 1/4 cup water 1 cup yellow onion, thin slices 1/2 cup extra-firm tofu, shredded 1/4 teaspoon ground turmeric 1/4 teaspoon kala namak (optional) 3 garlic cloves, minced 3/4 cup frozen pea and carrots 1/4 cup red bell peppers, small dice 2 tablespoons fresh cilantro, minced 1/4 cup green onion, thinly sliced Black and white sesame seeds 1/5 cup cashews or peanuts (optional) Instructions Place rice, 2 cups of vegetable stock and salt in pot over medium high heat. Bring to a boil. Cover, reduce heat to simmer, and cook until all liquid is absorbed, approximately 40 minutes. Meanwhile, place 1/2 cup of pineapple cubes into blender with 1/4 cup of stock, soy sauce, 5-spice powder, and chile flakes and blend well. Set aside. Place oil in large sauté pan or wok over medium high heat. Add onion and sauté for 3 minutes, stirring frequently. Combine tofu, turmeric, and kala namak if using, in a bowl and mix well. Transfer to the sauté pan along with the garlic and sauté for 3 minutes, stirring frequently. Reduce heat to medium, add the rice, and sauté for 5 minutes, stirring frequently. Add the blended pineapple, peas and carrots, and red bell pepper and cook for 3 minutes, stirring frequently. Add remaining pineapple and cook for 3 minutes, stirring frequently. Remove from the heat. Add the cilantro and gently stir well. Garnish with green onion, sesame seeds and cashews, if using, and serve warm. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-grilled-portobello-mushroom-sandwiches-with-chimichurri-sauce daily 0.75 2023-06-16 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/b18932e7-e47f-4cd4-a912-394d0b8f1a50/Vegan-Chef-Certification-Course-Portobello-Mushroom-Sandwiches.jpg Vegan Grilled Portobello Mushroom Sandwiches with Chimichurri Sauce - Grilled Portobello Mushroom Sandwiches with Chimichurri Sauce These grilled portobello mushroom sandwiches are a delicious and satisfying plant-based meal that's perfect for warm weather. The meaty texture and rich flavor of the mushrooms pair perfectly with the tangy and herbaceous chimichurri sauce, and the addition of fresh vegetables adds extra nutrition and crunch. Enjoy! Serves 4 Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Grilled Portobello Mushroom Sandwiches with Chimichurri Sauce Ingredients 4 large portobello mushroom caps, stems removed 2 tbsp. olive oil Salt and black pepper, to taste 4 whole grain burger buns 4 slices vegan cheese, optional 1 red onion, thinly sliced 1 large tomato, sliced 1 avocado, sliced 1/2 cup chimichurri sauce (recipe below) Instructions Prepare the Chimichurrri Sauce. Preheat a grill or grill pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season them with salt and black pepper. Grill the mushroom caps for 4-5 minutes per side, or until they are tender and charred. You can optionally top with a slice of vegan cheese and grill until melted. Toast the burger buns on the grill for 1-2 minutes. Assemble the sandwiches by placing a grilled portobello mushroom cap on the bottom half of each bun. Top each mushroom cap with sliced red onion, tomato, and avocado. Drizzle the chimichurri sauce over the vegetables, then place the top half of the bun on each sandwich. Serve the sandwiches immediately, with any remaining chimichurri sauce on the side. Chimichurri Sauce Chimichurri sauce is a flavorful Argentinean condiment traditionally used as a marinade or sauce for grilled meats that is also wonderful on plant-based foods such as grilled vegetables, tofu, tempeh or seitan. Ingredients 1 cup fresh parsley leaves, tightly packed 1/4 cup fresh cilantro leaves, tightly packed 3-4 garlic cloves 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes (adjust to taste) Salt, to taste Black pepper, to taste Instructions Start by finely chopping the parsley and cilantro leaves. You can use a knife or a food processor, but make sure not to puree them. Mince the garlic cloves finely. You can also use a garlic press if you prefer a smoother texture. In a bowl, combine the chopped parsley, cilantro, and minced garlic. Add the red wine vinegar, extra virgin olive oil, dried oregano, and red pepper flakes to the bowl. Mix well to combine all the ingredients. Season the sauce with salt and black pepper according to your taste preferences. Start with a pinch of each and adjust as needed. Allow the chimichurri sauce to sit at room temperature for about 15-20 minutes to let the flavors meld together. Taste and adjust the seasoning if necessary. Transfer the sauce to a jar or airtight container and refrigerate until ready to use. Chimichurri sauce can be kept in the refrigerator for up to a week. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-fire-roasted-gazpacho-recipe daily 0.75 2023-09-25 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/4a81f0de-bcdc-4a03-a120-1d88310e05e8/vegan-culinary-school-chef-certification-course-gazpacho-recipe.jpeg Vegan Fire Roasted Gazpacho Recipe - Fire Roasted Gazpacho Recipe photo courtesy Amaya Green Nothing cools you off in the heat of summer quite like a bowl of chilled gazpacho. This recipe is a smoky twist on the classic Spanish dish. Its a refreshing and vibrant summer soup that bursts with flavors. Grilled tomatoes, fresh corn, bell peppers, cucumbers and chili powder create a depth of flavor while providing a gentle heat, while the aromatic herb cilantro and a touch of sherry vinegar balance out the soup perfectly. Serve chilled for a light and satisfying meal. Serves 4 - 6 Prep time: 20 minutes Total time: 30 minutes Fire Roasted Gazpacho Ingredients 5 cups tomatoes, grilled, deseeded and chopped (or use fire roasted tomatoes) 1/2 cup red onion, minced, divided 1 cup cucumber, seeded and diced, divided 1/2 teaspoon jalapeño, seeded, minced 1 teaspoon garlic, minced 1 1/2 teaspoons sea salt, or to taste 1/8 teaspoon ground black pepper 2 tablespoons freshly squeezed lime juice 2 teaspoons sherry vinegar, optional 1 teaspoon cumin, ground, optionally toasted 1/2 teaspoon chili powder and/or chipotle powder Pinch cayenne powder 1/2 cup corn, fresh or frozen and thawed 1/4 cup red bell pepper, small dice 1 1/2 tablespoons cilantro, minced Instructions In blender, add tomatoes, 1/2 cup cucumber, 1/4 cup red onion, jalapeño, garlic, salt, pepper, lime juice, cumin, chili powder, and cayenne. Blend until creamy. Transfer to a bowl along with remaining ingredients. Stir well and refrigerate until thoroughly chilled. Taste and adjust seasoning. Serve in chilled bowls. https://www.chefmarkreinfeld.com/best-vegan-plant-based-kitchen-gear daily 0.75 2026-03-15 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1691689445772-BONZLI8Z5O0UKA6UOZ26/Vegan-Plant-Based-Vegetarian-Cooking-School-Cooking-Classes-Kitchen-Gear https://www.chefmarkreinfeld.com/vegan-chef-training-course-frn daily 0.75 2026-02-09 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088531510-SWG3KVHDU7LK5EM7K11G/IMG_1825.jpg Chef Training Food Revolution Network https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088310352-MGWK8AHP3DF05BNEGAT5/IMG_1847.jpg Chef Training Food Revolution Network https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c3d22d8c-be99-4e76-b5ba-3e6850d06811/IMG_1867.jpg Chef Training Food Revolution Network https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088642856-D7MGQOLSB3F7PITX9FC2/IMG_1859.jpg Chef Training Food Revolution Network https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/2dcc54b9-f6b8-41f8-90fa-3f07514161ea/IMG_1829.jpg Chef Training Food Revolution Network https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/43a6ea2d-c08d-4fbd-9a9f-fb6c9732e487/IMG_1816.jpg Chef Training Food Revolution Network https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c38a7e8f-a2ac-4047-8880-8c369cba2c2b/Chef+Mark+Social+Media+Profile.jpg Chef Training Food Revolution Network Hall Of Fame Vegan Chef Mark Reinfeld https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/a5dfd789-4640-432c-8e26-ecd9bc2ca4aa/American-Culinary-Federation-Vegan-Chef-Certification-Course.png Chef Training Food Revolution Network https://www.chefmarkreinfeld.com/vegan-recipes/vegan-black-bean-plantain-soup daily 0.75 2023-09-18 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c33d51ad-f844-4e55-ab69-ddb215dbe480/Vegan-Chef-Certifcation-Course-Black-Bean-Plantain-Soup.jpeg Vegan Black Bean Plantain Soup - Vegan Brazilian Black Bean Soup with Baked Plantain Recipe courtesy of The 30-Minute Vegan: Soup’s On! Recipe photo courtesy of Amaya Green Indulge in the vibrant flavors of Brazil with our Vegan Brazilian Black Bean Soup paired with Baked Plantains. This hearty and aromatic soup combines the richness of black beans, the sweetness of plantains, and a medley of spices to create a truly delightful dining experience. With a touch of orange zest and a sprinkle of cilantro, this recipe promises a burst of exotic flavors in every spoonful. Serves 6 - 8 Prep time: 20 minutes Total time: 30 minutes Vegan Brazilian Black Bean Soup with Baked Plantain Ingredients Baked Plantains 2 ripe plantains, 1/2 inch sliced on diagonal (2 cups) 1 tablespoon maple syrup or sweetener of choice 1 tablespoon freshly squeezed orange juice 2 teaspoons oil Pinch sea salt Pinch chile powder, try chipotle Pinch ground cinnamon Black Bean Soup 2 teaspoons ground cumin 1 teaspoon chile powder 1 1/4 cups diced yellow onion 4 large cloves garlic, pressed or minced 1 teaspoon jalapeño, seeded and diced 4 cups vegetable stock or water 1 1/2 cups coconut milk or additional vegetable stock 2 15-ounce cans black beans, or 3 cups cooked 3/4 cup diced carrot 1/2 cup diced red bell pepper 1 cup fresh or frozen corn 1/2 teaspoon orange zest 1/4 cup freshly squeezed orange juice 2 teaspoons sea salt, or to taste 1/4 teaspoon ground black pepper 1/8 teaspoon chipotle chile powder, optional 1/8 teaspoon ground clove, optional 1/4 teaspoon liquid smoke, optional 2 tablespoon finely chopped cilantro Instructions Preheat the oven to 375°F. Place the plantain ingredients in a small bowl and mix well. Transfer to a well-oiled baking sheet and bake until golden brown, approximately 15 minutes. Carefully place on a serving plate so the plantains do not stick to the pan as they cool down. Meanwhile, place a 3 quart pot over high heat. Add the cumin, and chile powder and cook for 1 minute, stirring constantly. Add the onion, garlic, and jalapeño, and stir well. Reduce the heat to medium high, add the vegetable stock, coconut milk, black beans, and carrots and cook for 10 minutes, stirring occasionally. Add the red bell pepper, and corn, and cook for 5 minutes, stirring occasionally. Add all of the remaining ingredients except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well. Top each serving with a few pieces of plantain and enjoy. Variations You can sauté the spices in 1 tablespoon of oil before adding the onion. Replace the black beans with pinto, kidney, adzuki or your favorite. Replace the carrots, bell pepper and corn with assorted vegetables including chopped kale, parsnip or cauliflower. https://www.chefmarkreinfeld.com/vegan-fusion-chef-collective daily 0.75 2024-10-10 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088531510-SWG3KVHDU7LK5EM7K11G/IMG_1825.jpg Vegan Fusion Chef Collective https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088310352-MGWK8AHP3DF05BNEGAT5/IMG_1847.jpg Vegan Fusion Chef Collective https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c3d22d8c-be99-4e76-b5ba-3e6850d06811/IMG_1867.jpg Vegan Fusion Chef Collective https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088642856-D7MGQOLSB3F7PITX9FC2/IMG_1859.jpg Vegan Fusion Chef Collective https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/2dcc54b9-f6b8-41f8-90fa-3f07514161ea/IMG_1829.jpg Vegan Fusion Chef Collective https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/43a6ea2d-c08d-4fbd-9a9f-fb6c9732e487/IMG_1816.jpg Vegan Fusion Chef Collective https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1695079219185-OVBMMP6DIEA2PL217I6M/image-asset.jpeg https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1695928928309-UKNM1ZM1LPY8OSA9HWXZ/image-asset.jpeg Vegan Fusion Chef Collective - 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Vegan Curried Pumpkin Soup Recipe courtesy The 30-Minute Vegan: Soup’s On! Recipe photo courtesy of Amaya Green Warm up your fall evenings with this delightful Curried Pumpkin Soup. With its rich and creamy texture, this recipe combines the earthy sweetness of pumpkin with the aromatic spices of curry and cumin. Topped with a hint of cilantro and crunchy pumpkin seeds, it's a comforting bowl of autumn goodness that can easily be customized with different squash varieties or a Mexican twist for a delightful variation. Serves 6 - 8 Prep time: 20 minutes Total time: 30 minutes Curried Pumpkin Soup Ingredients 5 cups vegetable stock or water 1 1/4 cup diced yellow onion 3/4 cup diced celery 1/2 teaspoon seeded and diced hot chile pepper 4 large garlic cloves 4 cups pumpkin, 1/2 inch chop 1 1/2 teaspoons curry powder 1/2 teaspoon ground cumin 2 teaspoons sea salt, or to taste 1/4 teaspoon ground black pepper 1 1/2 cups unsweetened coconut milk, soy milk, soy creamer, or oat milk 2 tablespoons finely chopped cilantro 1/4 cup toasted pumpkin seeds Instructions Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally. Add the coconut milk, carefully transfer to a blender, and blend until creamy. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally. Top with pumpkin seeds before serving. Variations Replace the pumpkin with any squash such as butternut, acorn or buttercup. Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican flair. https://www.chefmarkreinfeld.com/vegan-collective-member-directory daily 0.75 2023-10-10 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1618497259178-6XJGK9GR6YAVBQL5L519/20140301_Trade-151_012-2.jpg Vegan Collective Member Directory https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694583486-2PQT0LQ193RL7MCB6DX4/20140228_Trade+151_0046.jpg Vegan Collective Member Directory https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694644871-IC85FNH781UNZSZEGHDR/Aro+Ha_0428.jpg Vegan Collective Member Directory https://www.chefmarkreinfeld.com/membership-sign-up daily 0.75 2026-01-14 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1701113514174-XY7E4CWZVRJM7MAGXG5U/image-asset.jpeg Chef Collective Membership Sign Up Form - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.chefmarkreinfeld.com/vegan-culinary-keys-ebook daily 0.75 2023-12-15 https://www.chefmarkreinfeld.com/vegan-fusion-chef-collective-virtual-gathering-registration daily 0.75 2024-05-15 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/e7f6811d-9be9-4ea6-a978-f290fafd2b1e/Pete-Cervoni-Vegan-Chef-Vegan-Consulting-Vegan-Cooking-School.jpeg Vegan Fusion Chef Collective Virtual Gathering Registration - Make it stand out Featuring Vegan Chef Pete Cervoni https://www.chefmarkreinfeld.com/duplicate-best-vegan-plant-based-kitchen-gear daily 0.75 2023-12-01 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1691689445772-BONZLI8Z5O0UKA6UOZ26/Vegan-Plant-Based-Vegetarian-Cooking-School-Cooking-Classes-Kitchen-Gear https://www.chefmarkreinfeld.com/vegan-recipes/vegan-chocolate-lavender-truffles daily 0.75 2024-02-09 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c73dd34b-6fab-4af6-a390-8d007709bbfe/vegan-chef-certification-roman-odintsov.jpg Vegan Chocolate Lavender Truffles - Vegan Lavender Infused Cocoa Dusted Truffles Recipe courtesy of The 30-Minute Vegan’s Taste of Europe Recipe photo courtesy of Roman Odintsov Yes, the relaxation-inducing herb of spas and wellness centers has innovative applications in the culinary world. Here it is used to infuse flavor to these ambrosial and heavenly chocolate delights. Adjust the sweetener to taste, as some chocolate chips have more sugar than others. Makes 20 truffles Total time: 30 minutes Vegan Lavender Infused Cocoa Dusted Truffles Ingredients 2 tablespoons culinary-grade lavender flowers 1/2 cup regular (not light) coconut milk 2 tablespoons unsweetened cocoa powder 1 1/4 cups vegan dark chocolate chips 1 tablespoon pure maple syrup, coconut nectar, or desired sweetener to taste 1 teaspoon vanilla extract 1/8 teaspoon ground cardamom Lavender flowers, for garnish Instructions Place the coconut milk in a small pan over very low heat. Add the lavender flowers and allow to simmer for 15 minutes, stirring occasionally. Strain out the flowers and discard. Transfer the milk to a small bowl. Add the maple syrup, vanilla, and cardamom, and stir well. Place the cocoa powder on a small plate. After ten minutes of heating the coconut milk, melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don’t have a double boiler, you can place a glass or stainless-steel bowl on top of a pot with 1 to 2-inches of boiling water in it.) When the chocolate is melted, add the contents of the bowl with the warmed coconut milk and stir well. Place in the refrigerator until firm enough to scoop, approximately 5 minutes. Using a small scoop or a rounded tablespoon, form small balls. Place on the plate with the cocoa powder and cover the each ball entirely with a light dusting. Sprinkle each truffle with a few lavender flowers. Place on a parchment paper lined baking sheet. Refrigerate until firm, approximately 10 minutes. Variations Place a pitted cherry, or a 1/2-inch piece of candied ginger, vegan marshmallow, or dried fruit such as papaya, fig, or apricot in the center of the chocolate ball before dusting with cocoa. Dust with vegan powdered confectioners’ sugar, dried coconut, or hemp seeds, instead of cocoa. Add 1/2 teaspoon of chipotle chile powder to the melted chocolate. https://www.chefmarkreinfeld.com/vegan-recipes/vegan-blueberry-pancakes daily 0.75 2024-03-19 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/9ef797d0-cb73-4196-b1d8-c928b878233c/vegan-chef-certification-vegan-cooking-school-Blueberry-Pancakes..jpg Vegan Blueberry Pancakes - Vegan Blueberry Pancakes Recipe and photo courtesy Chef Mark Reinfeld Look no further for fluffy and scrumptious vegan pancakes that get an extra nutrient burst from fresh blueberries. Experiment with other berries or sliced or chopped fruit like bananas, mango or peaches. Top your pancakes with additional fresh fruit, nuts and seeds, and sweetener of choice. Makes 6 small pancakes or 4 large pancakes Prep time: 15 minutes Total time: 35 minutes Vegan Blueberry Pancakes Ingredients 1 cup almond milk or other plant-based milk such as oat or soy 1 teaspoon apple cider vinegar 1 cup all purpose flour 1 tablespoon baking powder ⅛ teaspoon ground cinnamon Pinch of sea salt ¼ cup ripe banana, mashed ½ teaspoon vanilla extract 1-2 tablespoons sweetener of choice, optional ½ cup fresh or frozen blueberries Oil or oil-spray, for cooking Instructions Create a plant-based buttermilk by combining the almond milk and vinegar into a small bowl. Stir and allow to sit for 5-10 minutes. Meanwhile, sift the flour, baking powder, cinnamon, and salt, into a mixing bowl and whisk together. Add the mashed banana, vanilla, almond milk with vinegar, and sweetener, if using, and stir until just blended. Do not over stir. Batter should be pourable but not thin. Allow to sit for 5 minutes, while you heat up the griddle, skillet, or non-stick saute pan on medium high heat. Test to see if the griddle is hot enough by sprinkling a few drops of water on it. If they bubble up, it's hot enough. Lightly oil and wait a couple of minutes for the oil to heat up. Pour approximately ¼ cup of the batter for smaller pancakes and just less than ½ cup for larger pancakes onto the griddle for each pancake. Pancakes can be between ¼-½ inch thick. Cook until bubbles form on the edges of the pancakes and close towards the center. Press blueberries into the pancakes and carefully flip. Cook until you see steam coming out from the bottom and the bottom looks light brown. Serve with your favorite toppings and syrup. https://www.chefmarkreinfeld.com/vegan-fusion-chef-collective-1 daily 0.75 2024-10-10 https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088531510-SWG3KVHDU7LK5EM7K11G/IMG_1825.jpg Chef Collective (Copy) https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088310352-MGWK8AHP3DF05BNEGAT5/IMG_1847.jpg Chef Collective (Copy) https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/c3d22d8c-be99-4e76-b5ba-3e6850d06811/IMG_1867.jpg Chef Collective (Copy) https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/1653088642856-D7MGQOLSB3F7PITX9FC2/IMG_1859.jpg Chef Collective (Copy) https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/2dcc54b9-f6b8-41f8-90fa-3f07514161ea/IMG_1829.jpg Chef Collective (Copy) https://images.squarespace-cdn.com/content/v1/61bbfd926bdbc704aabc18e9/43a6ea2d-c08d-4fbd-9a9f-fb6c9732e487/IMG_1816.jpg Chef Collective (Copy) 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You can’t beat fennel for its light, bright flavor and affinity for gently soothing the belly. You can also get your morning vitamin C from this mineral and fiber-rich bulbous plant. Enjoy this tart on those special occasions and gourmet brunches. Sun-dried Tomato & Fennel Breakfast Tart Makes 1 8-inch tart or 8 individual mini-tarts Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients Crust 1 cup slivered almonds 1 ¼ cups garbanzo flour 1/2 teaspoon sea salt 1/4 cup water 3 tablespoons oil, or additional water to desired consistency Filling 1 cup raw cashew pieces ¾ cup water ¼ cup diced shallot 3 cloves garlic, pressed or minced ¼ cup diced sun dried tomato ¼ cup finely chopped fennel 3 tablespoons chiffonade sorrel, or basil 2 tablespoons nutritional yeast 1 tablespoon freshly squeezed lemon juice ¼ teaspoon smoked paprika or cayenne ¾ teaspoon sea salt or to taste ⅛ teaspoon ground black pepper ¼ cup thinly sliced red onion Directions Preheat the oven to 350°F. Place the almonds in a food processor and process until finely ground. Transfer to a bowl with the remaining crust ingredients and mix well. Form into a ball. Dough should be slightly moist. Roll out to slightly more than ¼ inch thick with a rolling pin and place in a well- oiled 8-inch tart pan. You can also press dough with your hands directly into the pan. Finish the edges by pinching with your thumb and index finger. Bake for 10 minutes. Remove from the oven. Meanwhile, place the cashews in a bowl with ample water to cover. Allow to sit for 20 minutes. Rinse and drain well. Transfer to a blender with the ¾ cup water and blend until creamy. Transfer to a bowl. Add the shallot, garlic, sun dried tomato, fennel, sorrel, nutritional yeast, smoked paprika, salt, and pepper, and mix well. Pour into the tart shell. Top with red onions, place in the oven, and bake for 30 minutes or until golden brown. Allow to cool slightly before slicing. Variations You can make mini-tarts by dividing the crust dough into eight. Press crust ingredients into the bottom of a well-oiled muffin tin. Bake for 10 minutes. Add filling and bake for an additional 10 minutes or until golden brown. Replace the almonds with pecans or hazelnuts. Replace the cashews with macadamia nuts. Add ½ cup corn, diced bell peppers, or diced mushrooms. 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