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 [...]
Continue reading...Thursday, November 6, 2008
( image source ) 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 (Complete Idiot’s Guide to) World scientists agree that global warming poses a great risk to humanity and life as we know it. The key to reducing [...]
Continue reading...Wednesday, November 5, 2008
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 (Complete Idiot’s Guide to) Reasons for Becoming Vegetarian Many people become vegetarians because of religious or ethical convictions that prohibit the killing of animals. Some simply don’t think it’s cool to [...]
Continue reading...Monday, November 3, 2008
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 (Complete Idiot’s Guide to) November 1st was World Vegan Day. In celebration of this day I would like to share a bit about vegans and what the vegan diet is [...]
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Tuesday, December 16, 2008
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