from the Complete Idiots Guide to Eating Raw

Sure to please the whole family, this pudding actually resembles an elegant mousse.

Yield: 3 cups
Prep time: 15 minutes
Chill time: 1+ hours
Serving size: [1/3] cup
2 cups avocado, mashed
6 TB. raw cacao powder
2 TB. raw carob powder
2 tsp. orange zest
4 dates, soaked
[1/4] cup date soak water
[1/4] cup agave nectar
3 TB. freshly squeezed orange juice

1. In the food processor with the s-blade attachment, blend avocado, cacao powder, carob powder, orange zest, dates, date soak water, agave and orange juice on high speed for 40 seconds until a smooth consistency is reached.

2. Enjoy right away or store in an airtight container in the fridge for 3-5 days.

Variations

Substitute [1/2] teaspoon of mint extract for orange zest.
Try adding 2 tablespoons of rose water.

Recipe courtesy of Jennifer Murray.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

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by Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

Q: I am interested in doing a “detox” for better health. My first question is what exactly is a detox and what if any foods should I avoid or focus on to help me through such a process?

Mark: First I would like to say that ‘detoxifying’ is a relative term. It involves going from a more toxic state to a state of less toxicity, or ideally to a state of optimal health.

Toxins Come from Many Places

There are many reasons why people have accumulated toxins in their body. Environmental pollution, poor food choices and even genetic predispositions can cause our body to retain certain harmful substances. When we have these accumulated toxins, our body does not function optimally. Digestion may be sluggish; we may have allergic reactions, feel lethargic and have a host of other symptoms that can mask as many common ailments.

Healing with Food

As you know, we are strong proponents of healing with food. Food plays such a central role in our lives. When we make healthier food choices, our body responds by functioning at a higher level. As I mentioned earlier, the idea of detoxifying is relative. Most everyone benefits from detoxing- from those on the standard American diet (SAD) to those on living foods diets.

So the types of foods and the types of cleanses we would recommend are relative to the current state of health of the individual. Generally when we consume ‘lighter’ foods compared to what we regularly eat, our body will begin a natural process of detoxifying. In all instances, we recommend using organically grown ingredients whenever possible.

Chose a Cleanse that’s Right for You

There are many different types of cleanses and fasts for people to try. Different strokes for different folks. Some people benefit from juice or water fasting, others may go on a fruit only fast, some benefit from doing cleanses that involve a simple diet of grains and vegetables.

Gentle Detoxing

For those who would like a gentle way to detoxify through use of diet we suggest the following. Pick a week where you can experiment with making some changes to your eating habits. Evaluate your current diet. If you are eating lots of heavy foods, such as red meat, try going a week without it. You may want to also eliminate dairy products, which has proven to be an incredible way to clear up allergies, asthma and congestion. Many times we have food allergies that we are unaware of until we do without the food for a certain period of time.

Fasting

Other things to look at ‘fasting’ from include fried and greasy foods, refined sugars and flours, wheat products, coffee and or caffeine. Limiting salt intake is also a great thing to strive for in your cleanses. It’s important to remember that although you may be enjoying the taste of these things now, you will often notice very positive changes in your health by fasting from any of them.

Eliminating Cooked Foods

One type of ‘fast’ that we enjoy is to eliminate all cooked foods from the diet. This can be for a day or a week or longer. . During this cleanse you may enjoy fresh fruits and vegetables, salads, smoothies, teas and juices. You can also enjoy small quantities of raw nuts and seeds. This can prove to be a powerful way to activate a natural cleansing or detoxing process.

Juice Fasting

If your diet is relatively healthy, you may want to experiment with a juice fast, or fruit and juice combination. Fresh squeezed lemon juice with water is an amazing drink to include as it helps reduce mucus, provides vitamin c and potassium. Grapefruits are a great food to include in a fruit cleanse. Along with the vitamin C, the rutin in the grapefruit acts as a natural blood purifier. See below for a simple and refreshing grapefruit salad.

Tea Cleanses

There are several teas that can also be enjoyed during cleanses, depending on which part of the body you are focusing on in the cleanse. This is a vast topic and is best covered in a future article. Some suggestions for teas for detoxing may include red clover or dandelion root which are used as blood purifiers. Kukicha tea has been used to assist in detoxing for those who have consumed a large amount of animal fats.

Supplementing Your Cleanse

Supplementing your cleanse with some green superfoods like spirulina or wheatgrass juice gives your body the important micronutrients it needs. New Greens by Pure Prescriptions, mixed with some fruit juice or water is one of my favorite additions to most cleanses. Please see below for a sample recipe.

Listen to Your Body

It’s important to listen to your body. Something to be aware of is a ‘cleansing reaction’. When our bodies begin to detoxify, these toxins are released and can sometimes cause symptoms to appear such as nausea, headaches etc. Let your body be the judge. This may be a sign that you are detoxing too quickly.

Move Your Body

Light exercise is a wonderful compliment to any cleanse. In addition to the release of ‘feel good’ endorphins and all the cardiovascular benefits of exercise, light exercise opens up the pores and allows toxins to be released through our largest eliminative organ – the skin. Sitting in a sauna a few times a week for up to 10 minutes will also release these toxins.

Keep it Fun!

Perhaps the most important thing to keep in mind is that this process of detoxifying through diet should be fun. Remember that we are journeying towards a state of optimal health and well being. Envision the healthier you and this can inspire you along the way.

Enjoy these recipes from our cookbook:

Simple New Greens Smoothie

• 10 ounces fresh apple juice or other fruit juice
• 4 ounces filtered water – or to taste for desired sweetness
• 2 tsp new greens by pure prescriptions
• 1 small banana
• 1 tsp hemp seeds-optional
• 1 tsp soy lecithin- optional
• 1 tsp flax oil- optional

Combine all ingredients in a blender and blend well. If you leave out the banana, you can stir all ingredients in a tall glass. You may also replace the banana with some other fruit, fresh or frozen.

Simple Grapefruit Salad

• 1 medium grapefruit
• ½ medium lime, juiced
• 1 small date- pitted and chopped small
• few mint leaves, minced

Peel grapefruit and divide into segments. Chop into small pieces. Combine with other ingredients in a small bowl and mix well. Enjoy.

Seek Out A Qualified Health Care Practitioner

Detoxing, fasting and cleansing is a vast topic. Please consult a qualified health care practitioner if you have any questions or concerns, if your health is challenged in any way and before engaging in longer fasts and cleanses. This information is not intended as a substitute for professional medical advice or treatment.

None of the above is intended as medical advice. Since every individual’s health condition and circumstance are unique, we recommend seeking the services of a qualified health care professional before using any of this information for medical purposes.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

Answer: We believe eating raw foods paves the way towards optimal health and the prevention of disease because the plants are in their most bio-available state. The World Health Organization estimates that a low intake of fruits and vegetables is the cause of major diseases such as heart disease, cancer and stroke. Major national health organizations such as the American Heart Association and the American Diabetes Association recommend including fruits and vegetables to prevent illnesses. What better way to meet these needs than with delicious raw foods?

Once a small movement, eating raw is now recognized as a delicious healthy main stream lifestyle with access to all of the ingredients, tools, foods, recipes and great books available today.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

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Answer: It’s an open secret in the health world that eating raw has a built in weight reduction mechanism. Raw foods have higher water content, fiber and nutritional values than their cooked counterparts.

Going raw also keeps you away from two of the main weight gain culprits – refined sugars and flours. Whatever the reason, we think the raw food diet is the best way to lose weight because it’s simply so satisfying!

The higher water content of raw foods encourages weight loss. When food is cooked, it loses its moisture and becomes denser. Raw foods, loaded with water, fill you up sooner. You wind up eating less because you are filling up on low calorie, nutrient rich foods. You may find yourself eating more frequent, lighter meals.

The water in raw foods is the water of life that is designed to sustain our bodies. Going raw naturally creates a light cleansing effect that purifies and assists our body in weight loss.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw (Complete Idiot’s Guide to)

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

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We are happy to announce that Blossoming Lotus Founding Chef Mark Reinfeld has been interviewed on Public Radio’s food show, The Splendid Table, now in its 14th year of broadcasting. This popular program was named “1999 Best National Radio Show on Food” by the James Beard Foundation, and “2000 Best National Syndicated Talk Show” by American Women in Radio and Television.

Mark Reinfeld discussed a Vegan Holiday Feast with host Lynne Rossetto Kasper the weekend of December 13th and 14th on over 200 stations across the United States, and world-wide via SIRIUS and XM satellite. Please help us spread the word by forwarding this newsletter to your friends and family.

Mark’s interview segment is included in the audio podcast here.

Question: Many times you will hear the word live foods or living foods used to describe a raw food diet. Is there a difference?

Answer: For many, the words are used interchangeably. For those ‘in the know’, there is an important difference. Raw foods consist of foods in their natural, unheated state.

Live foods can even contain greater amounts of vital nutrients and enzyme activity created through soaking, sprouting, blending and culturing. Culturing allows us to create specialty dishes and drinks such as sauerkraut, plant cheeses, yogurts and kombucha.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw (Complete Idiot’s Guide to)

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

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Live Moo Shu (courtesy of Jennifer Murray)

This flavorful combination of napa cabbage, fennel, and the sea vegetable hijiki is one of our all-time favorites when combined with our live hoisin sauce—a sweet and flavorful rendition of the Chinese cuisine staple.

4 cups napa cabbage, sliced into 1/2-inch strips
1 cup carrot, peeled and julienned or grated
1/2 red bell pepper, ribbed, seeded, and julienned
1 small shallot, thinly sliced
2 cups shiitake mushrooms, thinly sliced (or soaked dried black mushrooms)
1/2 large fennel bulb, julienned (optional)
3 Tbsp. sesame oil
3 Tbsp. nama shoyu
Pinch of salt
1/2 cup hijiki seaweed, soaked in warm water for 30 minutes
1 cup raisins
1 1/4 cups filtered water
1 tsp. garlic, minced
1 Tbsp. sesame oil
3/4 tsp. crushed red pepper flakes (or cayenne)
1 tsp. dulse flakes
1/2 tsp. unpasteurized barley miso
1/2 tsp. stone-ground mustard
16 leaves butterhead lettuce or 8 large chard leaves, stems removed

• In a large mixing bowl, combine the shredded cabbage, carrot, red bell pepper, shallot, mushrooms, fennel (if using), 2 tablespoons of the sesame oil, 1 tablespoon of the nama shoyu, and salt. Allow to marinate for 45 minutes.
• If dehydrating, dehydrate at 110°F for 45 minutes to soften the veggies. Remove, add the hijiki, and toss. Allowing the veggies to sit in the oil for 45 minutes, without dehydrating, will also soften them up a bit.
• Soak the raisins in the water for at least 1 hour. Place in a blender with the soak water.
• Add the remaining 2 tablespoons nama shoyu, garlic, remaining 1 tablespoon sesame oil, crushed red pepper flakes, dulse flakes, barley miso, and mustard and blend for 30 seconds or more, going from low speed to high speed until the raisins are blended smooth.
• To serve Chinese restaurant-style, place the vegetable medley on a plate. Stack the cabbage leaves on another plate and pour hoisin sauce into a small bowl. Tear off the desired size of chard leaf, wrap some veggies in it, and dip in the hoisin sauce.

Makes 16 wraps plus 2 cups sauce

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw (Complete Idiot’s Guide to)

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

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Once raw food is heated above a certain temperature, the food is considered to be cooked. Many define this point as the temperature where the particular food’s enzymes are destroyed.

Enzymes are the catalysts of life and that all foods come with naturally occurring enzymes. At around 100°F they are beginning to get a bit sluggish and by 118° F they are pretty much toast. Most raw foodists consider 116° to be the maximum threshold for enzyme potential.

Raw foods are loaded with enzymes and all of the vital nutrients our bodies need to flourish. Raw foods also have a high water content compared to cooked foods. The water found in fresh foods is in many ways superior to drinking water.

Raw foods abound with phytonutrients. These are the important vitamins, minerals and other nutrients found in plants that are known and still being discovered by science that are necessary for life to thrive. Eating raw means you are getting the highest concentration of phytonutrients emanating from the plant kingdom.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

MARK: We come across this question very often and have found that there are three simple steps you can take to get you on your way.

1. Begin Where You Are

The first step is to look at and accept where you are at with your eating. What is your current food intake? If you wish, keep a food log for a few days to a week. Keep track of everything you eat, including the snacks. This is a powerful practice as you can begin to locate the less than excellent food choices and begin to replace them with more healthful ones. Don’t play the judgment game with yourself. A recent study showed that the simple act of recording what we eat can help us lose weight. Remember the important thing is to take the first step. If your time or inclination does not allow you to keep a food log, that’s ok. Just take a mental note of where you are at right now. Accept that you are at where you are at and that this is the beginning of your journey towards more healthful living.

2. Hold an Intention of a Healthier Life

Hold an intention of creating a healthier, more vibrant you and commit yourself to do what you can to actualize this intention. If you are able to do this, you are 90% of the way there. This is what sets you aside from the 20 others who have given up on trying to improve themselves in this way. Create a vision of yourself of where you would like to be a year from now. What weight would you like to attain? What dress size or cholesterol level? If you feel inspired to write down these intentions, this can be another powerful inspirational tool for you to refer to along the way.

3. Gently Transition From Where You Are To Where You Would Like To Be

There are many theories surrounding what foods are healthy and what foods are not. Special diets abound, each one proclaiming to be the end all/be all to lose weight, feel great and stay young forever. We would like to suggest that every individual is biophysically unique and what is true for some of us, is not true for others. Your own body and own sense of well being is your best judge. Rigidly trying to adhere to an externally imposed diet is a formula for disappointment and relapse into old ways of eating. In most instances, we recommend taking baby steps, making changes slowly and gradually. (Of course, in some instances, health conditions necessitate dramatic and instantaneous changes to one’s diet and lifestyle.)

We feel people shouldn’t have a deprived feeling when making these changes. There are countless ways of replacing unhealthy food choices with exciting and delicious alternatives.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw (Complete Idiot’s Guide to)

Please visit www.veganfusion.com or www.blossominglotus.com for more information.

What does it mean to eat a Raw Food diet? Are you interested in learning more of the benefits of eating raw?

Mark Reinfeld and Jennifer Murray give us the answers with their amazing food wisdom. Mark Reinfeld founding chef of the award winning Blossoming Lotus Restaurant on Kauai. Mark is the author of Vegan World Fusion Cuisine Cookbook and the brand new soon to be released “The Complete Idiot’s Guide to Eating Raw”. Joining us for our conversation is Mark’s wife and co-author of the idiots guide to Eating Raw is Jennifer Murray.

Episode Highlights:

• What does it mean to eat a raw food diet
• Eating raw isn’t limited
• The nutritional aspects of being “raw”.
• Health benefits of eating raw foods

Please also listen to part 1 of the Raw Foods Guide series where Mark and Jennifer talk about what inspired The Complete Idiot’s Guide to Eating Raw. Stay tuned for more episodes in the near future.

Be sure to check out some of our previous episodes with Mark Reinfeld and Jennifer Murray here at Earth Harmony Home

• Vegan Fusion and The Blossoming Lotus
• 7 Minute Chef- learn 7 minute techniques
• Simple Grapefruit Salad – video
• Spirulina Popcorn – What’s the Secret – video
• Guacamole – Sensalicious Cooking – video

In our upcoming episode with Mark and Jennifer learn specific techniques for raw food preparation.

The Complete Idiot’s Guide to Eating Raw

Check out Mark’s previous book:

Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours

My Podcast Alley feed! {pca-7bede9656f1b79768e47e25d1cab3527}
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Vegan Holiday Menu

( click the links for the entire feast )

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Pumpkin Pie with Dairy-free Maple Whip

20 min prep / 1 hour cooking + pumpkin cooking time / 9” pie

1 pre-made 9” Pie Crust
1 medium Pumpkin (1 ¾ C cooked)
¾ C Almond butter
¼ C Soy milk
¼ C Maple syrup
¼ C Sucanat or organic sugar
3 Tbl Molasses
2 Tbl Arrowroot powder
½ tsp Vanilla extract
¼ tsp Cardamom powder
¼ tsp Allspice powder
¼ tsp Nutmeg, ground
1/8 tsp Clove powder

1. Preheat oven to 350°. Cut pumpkin in half and remove the seeds. Place face down on a well oiled or parchment paper lined baking pan. Bake until a knife easily goes through the skin and the flesh of the pumpkin, approximately 45 minutes.
2. Scoop out 1 ¾ C pumpkin, place in food processor or blender with remaining ingredients and process or blend until smooth.
3. Pour mixture into pie crust and bake until top is firm to touch, approximately 1 hour. Filling may puff up and rise above crust line as it bakes. It will fall back down as it cools.

Dairy-free Maple Whip

12.3 oz Silken tofu
3 Tbl Maple syrup or agave nectar, or to taste
2 tsp Lemon juice, fresh squeezed
½ tsp Vanilla extract
Pinch Cardamom powder
Pinch Cinnamon powder

1. Place all ingredients in a food processor or blender and process until smooth.

This concludes of Vegan Thanksgiving Feast series.  Enjoy creating your healthy, happy Thanksgiving meal.

Here are the links to all the recipes:

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )

Recipe from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

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Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Acorn Squash with Wild Rice Pilaf

30 min prep / 1 hour cooking / 4 servings
2 medium Acorn squash
1 C Wild rice (3 C cooked)
4 C Water or vegetable stock
½ tsp Sea salt
1 Tbl Olive oil
1 medium Onion, diced (1 C)
½ C Celery, chopped
1 Tbl Garlic, minced
1 C Pecans, toasted & chopped
½ C Cranberries, dried
1 Tbl Italian parsley, minced
1 tsp Sage, fresh, minced
1 tsp Rosemary, fresh, minced
1 tsp Thyme, fresh
1 tsp Vegetarian Worcestershire sauce (optional)
2 tsp Soy sauce, or to taste
¼ tsp Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste

1. Preheat oven to 375°. Rinse squash well, slice in half, scoop out seeds and place face down on a well oiled baking sheet. Bake until a knife can pass easily through any part of the squash, approximately 45 minutes. Set aside.
2. Place wild rice and 4 C filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well.
3. While squash and rice are cooking, place oil in a large sauté pan on medium high heat. Add onion, celery and garlic, cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water or stock if necessary to prevent sticking. Place in a large bowl with drained wild rice and mix well. Stuff into squash and bake for 10 minutes.

Variations
Substitute roasted chestnuts for pecans. Add ½ C corn and ½ C sliced mushrooms.

Cranberry Sauce

10 min prep / 15 min cooking / 2 ½ cups
4 C Cranberries, fresh or frozen
1 C Filtered water
¼ C Sucanat or organic sugar
¼ C Orange juice, fresh squeezed
2 Tbl Maple syrup or agave nectar
¾ tsp Cinnamon powder
½ tsp Ginger powder
¼ tsp Allspice powder
¼ tsp Nutmeg, ground
Pinch Cardamom powder
¼ C Pecans, chopped (optional)

1. Place cranberries and filtered water in a 3 qt pot over medium heat and cook for 5 minutes, stirring frequently. Add orange juice, sucanat, maple syrup and cook for 8 minutes, stirring frequently. Add the remaining ingredients, cook for 3 minutes, or until cranberries have “popped” and the sauce thickens.

Variation
For a sweeter version, replace water with fruit juice, such as apple or pear.

The Pumpkin Pie with Dairy-free Maple Whip is coming tomorrow!

Recipes from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

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Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy

25 min prep / 20 min cooking / 4 cutlets
16 oz Tempeh, sliced into 4 cutlets
1 Tbl Water
2 tsp Soy sauce
1 recipe Creamy Tahini Marinade (see below)
Crust
1 C Pistachios or Pecans, roasted no salt
½ C Blue corn chips, crumbled
2 Tbl Blue corn meal
1 Tbl Coconut, shredded & toasted, optional
1 tsp Cilantro, minced
½ tsp Cumin
¼ tsp Chili powder
Pinch Crushed red pepper flakes
• Sea salt, to taste

1. Preheat oven to 350°. Place soy sauce and water in a 9” x13” casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes. Prepare Creamy Tahini Marinade and pour over tempeh cutlets. Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.
2. While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine.
3. Remove tempeh from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, and serve while hot.

Creamy Tahini Marinade
¾ C Water
1 Tbl Soy sauce
¼ C creamy tahini
1 Tbl freshly squeezed lemon juice

Combine all ingredients in a small bowl and whisk well

Shiitake Mushroom Gravy

10 min prep / 15 min cooking / 3 ½ cups
1 Tbl Olive oil
1 medium Onion, ¼” dice (1 C)
¾ C Shiitake mushrooms, sliced thin
1½ Tbl Garlic, minced
2 C Water or vegetable stock
¼ C Soy sauce, or to taste
Pinch Nutmeg, ground
Pinch Cayenne pepper
Roux
2 Tbl Spelt flour
2 Tbl Olive oil
1 Tbl Filtered water

1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbl olive oil and 1 Tbl
filtered water and whisk until a thick paste is created. Set aside.
2. Place 1 Tbl of olive oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.
3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.

Next recipe for the Vegan Thanksgiving Feast:  Acorn Squash with Wild Rice Pilaf

Recipe from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw[ad#ad-2]

From appetizer to dessert follow the trail each day to a scrumptious, compassionate Vegan Thanksgiving Feast!  Each day this week we’ll offer you another recipe or two to add to your holiday menu plan.  Make this a Thanksgiving to remember with recipes from  Vegan Fusion World Cuisine …recipes that will tantalize your taste buds, stimulate your senses and just plain make you feel good!

Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Organic Mixed Green Salad with Toasted Pecan Vinaigrette

Pecan Vinaigrette

20 minutes / 3 ½ cups
1 C Water
1 C Pecans, toasted
½ C Safflower or sunflower oil
1 Tbl Maple syrup or agave nectar
5 tsp Apple cider vinegar, raw
1 Tbl Soy sauce, or to taste
¼ tsp Garlic, minced (optional)

1. Place all ingredients in a blender and blend until smooth.

Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.

Tomorrow we will share the recipe for Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy.

Recipe from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

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Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( coming Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Spinach Stuffed Mushrooms

25 min prep / 20 min cooking / 12 – 15 mushrooms
12-15 Stuffing mushrooms

1 recipe Lemon Herb Marinade (see below)
1 Tbl Olive oil
¼ C Shallots or onion, minced
½ C Cremini mushrooms, diced
1 large bunch Spinach, steamed & drained to yield ½ C
¼ C Tomato, chopped
1 tsp Basil, minced
1 tsp Italian parsley, minced
1 Tbl Nutritional yeast(optional)
¾ tsp soy sauce (optional)
½ tsp Mirin (optional)
½ tsp Garlic, minced
Pinch Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste
3 Tbl Bread crumbs for garnish
3 Tbl Pine nuts, toasted for garnish

1. Preheat oven to 375°. Wipe clean stuffing mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer.
2. While mushrooms are marinating, place oil in a small sauté pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.
3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.

Lemon Herb Marinade

1 C water
2 Tbl freshly squeezed lemon juice
1 Tbl soy sauce
1 Tbl minced Italian parsley

Combine all ingredients in a shallow dish and whisk well.

Recipe from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

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As a child I didn’t understand why humanity couldn’t accept others differences and see through to the similarities of the core truths in each of their religions.  As a child and growing teen this frustrated me a great deal.  As a result I pulled myself out of all “churches” and followed my own path of spirituality…one that rang true in my heart…one that focused on connection, not separation.  I focused on the similarities that are common to religious faiths.  I focused on the fact that I only saw and felt One God, One Source…and that this God was a kind and loving God.

I am forever grateful that my early path led me where I stand today.  I stand firmly rooted in my belief that we are One People under One God.  I stand true in my tolerance of other’s personal beliefs…and I pray that the core truths in each of them are what guides us all onward on our paths.

Compassion and The Golden Rule. Simple.  It seems to me this fits nicely with Deepak’s recent request to the people of the world to take a Vow of Non-Violence.  If we simply live compassionately (with Unconditional Love)…and live by The Golden Rule it seems to me we would be living heaven on earth!

I choose Compassion.  I choose The Golden Rule.  I choose to embrace my brothers and sisters across the planet and sing praises for our unity and understanding!

Peace, Love and Harmony!  Debra

**Please visit Charter for Compassion to learn more**[ad#ad-2]

I don’t know about you, but I LOVE that artists use their talent and their ‘star quality’ to shine on in sharing messages that reach the masses.  Dave Stewart, formerly of Eurythmics, birthed this song together with Bono some time ago.

When he saw what was happening in the U.S…w/Election ’08…when he saw that change could indeed come to America, and as a result to the rest of the world his inspiration took fire.  He co-created this amazing video with other starry friends like Colbie Caillat, Forrest Whitaker, Whoopie Goldberg, Jason Alexander, Macy Gray and many others as well as some incredible every day citizens, just like you and I.

Here are some notes from Dave Stewart explaining a bit about the song…and why it feels to him like such an inspired time for American Prayer:

“The song always contained one of my favorite passages from Dr. King, which was hauntingly delivered the night before he was assassinated. King says: “I just want to do God’s will. And He’s allowed me to go up to the mountain. And I’ve looked over. And I’ve seen the Promised Land. I may not get there with you. But I want you to know tonight, that we, as a people, will get to the Promised Land!” People long for a connection— whether it is to music, to their country, or to a big idea. Regardless of what happens in November, Senator Obama has reminded millions of people that they have the power to connect to bigger ideas. He is, in essence, the embodiment of a new anthem for change. He has continued King’s narrative from what was once thought of as a dream to a reality. I find it especially relevant that Barack Obama will accept the Democratic Party Nomination for President 45 years to the day of King’s “I Have a Dream” speech.
When we were originally writing the song, Bono was crafting the words in a way that would make people think about the fact that ‘America’ as a concept was a truly great idea, based on the bedrock of equality. I find it more pertinent than ever to release it now; to the moment America finds itself in, daring to re-imagine itself and its place in the world.”

I hope you enjoy “American Prayer” as much as I.  In times like these, in all times…I am ever grateful for messages of inspiration; especially those whose lyrics float on harmonic rainbows of sound as this one does!

Love, Peace and Harmony… ~Debra

It’s a NEW DAY…INDEED!  It amazes me how we can wake up one day and seriously find ourselves refreshed and filled with Hope, Courage and the Willingness and Determination to be the change we wish to see in the world.  This is always my prayer…and I have to admit, it feels a whole lot easier these days!  The road is long and perhaps steeped in some difficult times yet ahead.  But, hey…It’s a NEW DAY…filled with promise!  Are you feelin’ it??  :0)

If you’re a fan of pecan pie, this recipe is bound to satisfy as it bears a striking similarity to the flavor you love without all the refined ingredients.

Yield: 1 (8-in.) pie

Prep Time: 20 minutes

3 1/2 cups pecans

3 1/2 cups pitted dates

1/2 cup raisins, soaked

2 cups filtered water

1/4 cup date/raisin soak water

1 teaspoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup agave nectar

1. Place 3 cups pecans and 1 1/2 cups dates in a food processor fitted with an S-shaped blade. Blend on high speed for 30 to 40 seconds or until mixture sticks together and runs up the sides without falling into the center. You may need to add more dates.

2. Press crust into a pie pan, making a layer around the bottom and sides at least 1/4-inch thick. (No need to oil the pan.)

3. Place 1 cup dates and raisins in a small bowl with filtered water. Allow to soak for at least 20 minutes.

4. Place remaining 1 cup dates, soaked dates, raisins, 1/4 cup soak water, vanilla extract, salt, cinnamon, nutmeg, and agave nectar in a blender and blend on high speed until a thick, relatively smooth mixture forms.

5. Pour mixture into the piecrust and layer the top with remaining 1/2 cup pecans. Wrap and refrigerate for at least 2 hours. You want pie chilled so it keeps its form when sliced.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

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