Healing the Vegan Way- Mark Reinfeld

Last week I was fortunate to attend a lecture/ cooking class at the Great Sage vegan restaurant. Mark Reinfeld, accompanied by Kelly Parker and Madeline Davis (from Veg Works), presented how to make delicious meals based on recipe templates.
It was perfect. Since neither Leah not I ever stick to a recipe, it was a presentation that was tailored for the "creative chef" or the "chef with missing ingredients."

His first recipe was Raw Carrot Brazil Nut Soup.
6 cups soup
4 cups fresh carrot juice
1/2 cup Brazil nuts
1/2 cup peeled and pitted avocado
1 TB fresh lemon juice
1 TB fresh peeled minced ginger
2 tsp peeled and minced fresh tumeric
2 tsp seeded and diced jalapeno
1/2 tsp sea salt
1/8 pepper
pinch of chipotle powder
1 cup fresh or frozen (thawed) corn
1/2 seeded diced red bell pepper
2 tsp fresh dill

 1.Place the 2 cups of carrot juice in high speed blender. Add all of the remaining ingredients except corn and dill and pepper.
2. Add the remaining 2 cups of carrot juice and blend well. Transfer to a bowl. Add corn, pepper and dill. Mix well before serving. Serve chilled.
It was amazing. mark topped it with a tiny bit of  cashew cream.


Possible Substitutions:

1. the kind of juice
2. the avocado could be switched with sweet potato
3. alter the spice mix and or the nuts.
Just those few changes you have at least 15 plus different recipes!

Mark, Kelly and Madeline

I highly suggest that this is an excellent book to add to your library. More in another post!

Bonus: Here is a link  about Mark's cooking from the Washington Post. Check it out!
Easiest way to approximate ground beef in a taco- vegan