Mark Reinfeld – Essentials of Plant-Based Cuisine

Description

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Mark Reinfeld – Essentials of Plant-Based Cuisine
OVERVIEW

Join Chef Mark Reinfeld for a culinary adventure as he covers the fundamentals of vegan cooking while fusing together the best flavors and techniques from around the world. Whether you are simply looking to up your culinary game, or are interested in becoming a vegan chef, this course is a convenient and inexpensive way to gain skills and confidence in the kitchen.  In this first course of the two-part series developed in conjunction with Vegetarian Times, you’ll discover tips and techniques for making everything from soups, salads and dressings to entrees and desserts, with recipes to inspire creativity in your plant-based kitchen. Learn more in Mark’s second course in the series, Raw Food Fundamentals.
TABLE OF CONTENTS

Introduction

The Vegan Fusion Approach

Vegan Soups

Vegan Dressings

Vegan Salads

Vegan Legume Dishes

Vegan Grain Dishes

Plant Proteins: Tofu and Tempeh

Vegan Sauces

Plant-Based Cheeses and Casseroles

Vegan Wraps, Rolls, Sandwiches and Spreads

Vegan Breakfasts

Vegan Desserts

Seitan and Vegan Pizza
You’ll Learn

How to cook with a recipe template
Tips and techniques for creating non-dairy creamy and delicous vegan soups
The blueprint for turning simple salads into a gourmet experience
How to work with legumes and grains
Tips and techniques for cooking with tofu and tempeh
How to build your own healthy and delicious Monk Bowl
Recipes for plant-based wraps, rolls, spreads and sauces
How to create your own designer vegan pizza

INSTRUCTOR
Mark Reinfeld
An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld has over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. In 2017, Chef Mark was inducted into the Vegetarian Hall of Fame. He was also the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i”. Mark’s first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA” and has a foreword written by Dr. Jane Goodall.
Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers vegan consulting services, including chef trainings and recipe development, for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appétit Management, Sabra, Aramark, Sodexo and more.
Chef Mark’s mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine – for our health, the planet, and for a more peaceful world.