Portland Oregon Chef Wins Vegan Recipe of the Year Award For 2011
Mark Reinfeld was awarded the 2011 Recipe of the Year from Vegan.com for a magnificent and mouthwatering gourmet dish entitled, “Mediterranean Pistachio Crusted Tofu with Saffron Quinoa Pilaf”.
This is a remarkable, healthy dish that can be prepared in a wide assortment of variations. It’s also simply one of the most delicious vegan entrees you’ll ever taste.
The recipes can be found at: Mediterranean Pistachio Crusted Tofu | Saffron Quinoa Pilaf
Reinfeld is partner with Bo Rinaldi in Vegan Fusion. Mark has over 20 years of experience preparing creative vegan and raw food cuisine and offers vegan fusion workshops and training internationally and online. He and Rinaldi specialize in vegan, vegetarian, raw food and gluten free plant-based diets.
Reinfeld is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He 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 through Europe, Asia and the Middle East. He has Masters Degree in Holistic Nutrition.
His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and with a Foreword by Dr. Jane Goodall, has won several national awards, including ‘Cookbook of the Year’, ‘Best New Cookbook’, ‘Best Book by a Small Press’ and a Gourmand Award for ‘Best Vegetarian Cookbook in the USA ’. In addition Mark coauthored The Taste Of The East, The 30-Minute Vegan and The Complete Idiot’s Guide to Eating Raw.
Mark and Bo currently offer online vegan cooking lessons as well as vegan consulting, recipe development, workshops, and retreats in both North America and Europe.
For more information including free holiday recipes visit www.veganfusion.com
This is a remarkable, healthy dish that can be prepared in a wide assortment of variations. It’s also simply one of the most delicious vegan entrees you’ll ever taste.
The recipes can be found at: Mediterranean Pistachio Crusted Tofu | Saffron Quinoa Pilaf
Reinfeld is partner with Bo Rinaldi in Vegan Fusion. Mark has over 20 years of experience preparing creative vegan and raw food cuisine and offers vegan fusion workshops and training internationally and online. He and Rinaldi specialize in vegan, vegetarian, raw food and gluten free plant-based diets.
Reinfeld is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He 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 through Europe, Asia and the Middle East. He has Masters Degree in Holistic Nutrition.
His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and with a Foreword by Dr. Jane Goodall, has won several national awards, including ‘Cookbook of the Year’, ‘Best New Cookbook’, ‘Best Book by a Small Press’ and a Gourmand Award for ‘Best Vegetarian Cookbook in the USA ’. In addition Mark coauthored The Taste Of The East, The 30-Minute Vegan and The Complete Idiot’s Guide to Eating Raw.
Mark and Bo currently offer online vegan cooking lessons as well as vegan consulting, recipe development, workshops, and retreats in both North America and Europe.
For more information including free holiday recipes visit www.veganfusion.com
Disclosure: I did not receive any products nor was paid for this post. I was provided info from the company or PR firm to share. Any expressed opinions are my own and personal thoughts. No other compensation was given.
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