Cookbook Review: Vegan Fusion World Cuisine

 

Whether you are a vegan, a vegetarian, or just an individual looking for interesting ways to prepare healthy foods, you're likely to find a number of delicious recipes you will enjoy in Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi.

If you've had the good fortune to eat at one of the Portland or Kauai Blossoming Lotus restaurants, you're likely to recognize some of the delicious recipes as items from their menus.

Vegan Fusion World Cuisine opens with an introduction by Dr. Jane Goodall, in which she describes the book as "a manual for sustainable, non-violent living". The publication then provides information about the vegan lifestyle, including its fundamentals, values, and principles.

You'll also find information about organic foods and other products, things you need to know about GMO, and a great deal of additional information that will interest anyone interested in healthy eating and environmental responsibility.

You can download a few free recipes to try from the Vegan Fusion website, and you're likely to quickly realize that you'd love the opportunity to make all of the recipes from Vegan Fusion World Cuisine. In this vegetarian cookbook, the recipes are divided into several different sections, and are illustrated with strikingly beautiful photography. Many of the photographs liberally displayed throughout the book depict completed recipes, and others simply show beautiful images of nature.

Must-Try Recipes:

All of the recipes in Vegan Fusion World Cuisine look scrumptious, and are excellent choices for those who follow the principles of a vegan diet as well as for anyone who simply enjoys delicious, healthful cuisine.

Some of the most appealing vegan recipe ideas included in the book are:

  • Eternal Sunrise Smoothie
  • Grilled Portobello Mushroom Sandwich
  • Kaya's Kosmic Korn Bread
  • Roasted Red Pepper and Pine Nut Soup
  • St. Patrick's Potato Fennel Leek Soup
  • Super Shakti's Spanikopita
  • Transcendental Tropical Ratatouille
  • Many additional vegan delights

About the Authors

Mark Reinfeld is the founder of the Kauai Blossoming Lotus restaurant, where he serves as the executive chef. He has years of experience preparing gourmet vegan meals, and has been recognized as one of America's "Top Healthy Gourmet Chefs". Reinfeld received the 2006 Platinum Carrot award for living foods, presented by the Aspen Center of Integral Health.

Bo Rinaldi's lifelong passion for vegan cuisine began when he was 12 years old. At the age of 12, Rinaldi became a vegan as a way of coping with a sever allergy problem, and grew up to become a professional vegan cook and herbalist.

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Comments 2 comments

highwaystar 8 years ago

Hey mgwhite, thanks for your vegan tips, I appreciate your hubpages and passion for good healthy food, cheers!


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JerseyGirl 8 years ago from Jersey Shore

Great hub, thanks. I became a vegan was I was 17. When I met my hubby at age 21, I tried to mix up our ideas of food. He was a meat an potatoes guy. Almost couldnt get him to try a simple salad.

Now, at age 41, and with a 5 year old daughter, we all try to get up good, colorful meal ideas. All of which include fruits and veggies.

Hopefully, your readers will give it a shot. Its a better way of life, by far.

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