Mark Reinfeld, chef extraordinaire and best-selling author of numerous Vegan cookbooks, including the recent 30 Minute Vegan series, has created a new Vegan Fusion Culinary Academy which offers a variety of classes in the cooking of vegan and raw food cuisine.
“Our goal is to teach and train people on plant-based cuisine and provide them with tools for living an inspired life,” said Reinfeld. “We are certifying teachers and working with them to set up vegan cuisine teaching centers worldwide. Many describe the experience as life-changing.”
The Vegan Fusion Academy, located in Miami, Florida, offers a variety of courses, including one- and two-day introductory classes; five- and ten- day immersion culinary courses, three-day advanced teacher trainings; and three-month chef certification programs. CME credits are available for doctors, nurses, and medical students. The Academy also offers Vegan Fusion Chef Certification and job placement services and career development support. They have partnered with Lynn Kitchen of The Cafe of Dreams to add lifestyle and business coaching programs to the culinary curriculum.
The curriculum is a combination of classroom teaching combined with hands on culinary experience with plant based foods in the kitchen. The courses teach all about the numerous health and environmental benefits of a plant-based diet and help people learn, experience, and achieve greater levels of creativity and confidence in the kitchen.”
“Learning how to cook amazing raw, natural foods and tasty Vegan recipes isn’t hard,” says Reinfeld. “We synergize the elements of health, taste and presentation into culinary masterpieces that cannot be compared”.
For more information visit Vegan Fusion Culinary Academy
Here’s a sample of one of the incredible recipes that are taught at the Academy, excerpted from The 30 Minute Vegan’s Soups On:
Creamy and satisfying, try this flavorful, fall themed soup, served in ornamental pumpkins and topped with Candied Pepitas.
- 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 (try toasting)
- 2 teaspoons sea salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 1/2 cups soy creamer, coconut milk, soy milk or rice milk, or almond milk
- 2 tablespoons finely chopped cilantro
- 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 soy creamer, 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.
Variation: 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 theme.