Mark Reinfeld

Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2013 & 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i.” Mark is also the recipient of a Platinum Carrot Award for living foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs.

Mark received his initial culinary training from his grandfather Ben Bimstein, a renowned chef and ice carver in New York City. He developed his love for World culture and cuisine during travel journeys through Europe, Asia and the Middle East. His first cookbook, Vegan World Fusion Cuisine, coauthored with Bo Rinaldi and with a foreword by Dr. Jane Goodall, has won several national awards, including “Cookbook of the Year’, and a Gourmand Award for "Best Vegetarian Cookbook in the USA." Mark's newest book is The 30 Minute Vegan Soups On!, released in November of 2013. He currently offers culinary courses, trainings, and consulting services worldwide and online. Learn more about Mark at VeganFusion.com.

BBQ Tempeh Kebabs

BBQ Tempeh Kebabs

Mark Reinfeld
Rabbi Eric Yoffie, then president of the Union for Reform Judaism, once declared, "We need to think about how the food we eat advances the values we hold as Reform Jews.” In that spirit, here’s a great vegan recipe.
Vegan Borscht
Passover

Vegan Borscht

Mark Reinfeld
The base of the soup is the humble beet, which will be sure to let your cutting board, and your hands, know that it was used in the dish. For the full effect, serve with a dollop of vegan sour cream.