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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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 global warming is to reduce activities that produce the greenhouse gases that cause the earth’s temperature to rise. To help achieve this goal, we must carefully examine the amount of resources it takes to support our lifestyles. One way is by looking at our carbon footprint – a measure of how much greenhouse gases our actions produce in terms of carbon dioxide.

According to a 2006 UN Report ‘Livestock’s Long Shadow’, raising livestock for food consumption is responsible for 18 percent of all greenhouse gases emitted. That’s more than the entire transportation industry around the world combined!

As you can see, there are many reasons people choose to go veg. So don’t be intimidated if someone you know adopts this form of eating. Ask a few questions. You might be surprised at the answers.

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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 kill and believe we are meant to be stewards and caretakers of the earth and its inhabitants. These people do not wish to support practices that inflict harm or suffering on any creature who has the capacity to feel pain.

The small family farm where husbandry practices engendered a certain respect for animals used for food is becoming a thing of the past. Today, most of the world’s meat, dairy, and egg production occurs on massive factory farms owned by agribusiness conglomerates. Farming has become big business, and profits dictate how the animals are treated – which means they’re often kept and transported in overcrowded and unsanitary conditions.

image source

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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 (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 all about.

A vegetarian diet is one that does not include meat, fish or poultry. Vegan food contains no animal products or byproducts. It’s vegetarian without the dairy or eggs. The lifestyle of a vegan is also free from animal products. This means no leather handbags, no silk shirts, no products tested on animals, and so on. Because vegan foods do not include any animal products, they’re often referred to as plant-based foods. The reasons people choose to become vegan are many, as you will discover as you read this article.

A Little History

The Vegetarian Society was formed in England in 1847 to provide a forum for vegetarians to share their love of all things vegetarian. One hundred and forty people from diverse backgrounds and social positions attended the first meeting, and the society has grown into a robust movement with branches around the world.

In 1944, members of the Vegetarian Society who wanted to focus solely on veganism formed the Vegan Society. Donald Watson was the first president, and he actually first coined the word vegan. Today, the Vegan Society is a vibrant international organization that continues to promote its message.

image source: flickr

Famous Vegetarians

Throughout history, great thinkers, philosophers, artists, and musicians have embraced a vegetarian lifestyle. Pythagoras, Leonardo da Vinci, Albert Einstein, Mahatma Gandhi, Albert Schweitzer, and Nikola Tesla were vegetarians. Woody Harrelson, Alicia Silverstone, Demi Moore, Natalie Portman, Joaquin Phoenix, Casey Kasem, and so many other celebrities also eat meat-free. Even musicians such as and Bob Dylan and Natalie Merchant are vegetarians. The list also includes Vincent Van Gogh, George Bernard Shaw, Dr. Jane Goodall and even the original Ronald McDonald.

Albert Einstein, best known for his famous, mind-bending E=mc2 equation, thought a vegetarian diet was the key to health for us and for the planet. He even went so far as to say, “Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”

Whether they’re members of the Vegetarian or Vegan Society or your next-door neighbor, each vegetarian and vegan has his or her own reasons for eating meat-free. Most people embrace the veggie way because of health, environmental, or ethical reasons.

In our next post we will go into the reasons why people choose vegan and vegetarian lifestyles.

ABOUT THE AUTHOR: Mark Reinfeld is the founding chef of the Blossoming Lotus Restaurants and a recipient of a 2006 Platinum carrot award given by the Aspen Center of Integral Health to ‘Americas Top Healthy Gourmet Chefs’. He is a recognized authority in the field of healthy cuisine. Mark is the coauthor of Vegan World Fusion Cuisine, winner of 9 national awards. His latest book, The Complete Idiot’s Guide to Eating Raw coauthored with Jennifer Murray and Bo Rinaldi is available through booksellers everywhere. Please visit www.veganfusion.com or www.blossominglotus.com for more information.

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