2 & 3 Day Vegan Fusion Workshops
Please join chef and author Mark Reinfeld for his 2 or 3 day healthy cooking class program, specializing in the many health benefits of vegan cooking, raw food preparation, gluten free and plant based diets. Please check below for dates and locations.
Our 2 & 3 day cooking workshops teach you the basics of vegan and raw food cuisine preparation from award-winning author and Blossoming Lotus Founding Chef, Mark Reinfeld.
A sample of our gluten-free vegan and raw food menu includes:
Spinach Stuffed Mushrooms
Creamy Broccoli Bisque
Raw Pesto Pasta Puttanesca
Coconut Curry Tempeh over Quinoa Pilaf
Raw Chocolate Mousse with Macadamia Cream.
Sun-Dried Tomato Flax Crackers with Cashew Cheese
Raw Carrot Ginger Soup
Coconut Spinach Rice
Macadamia Nut Crusted Tofu with Golden Gravy
Organic Mixed Greens with Toasted Pecan Vinaigrette
Chocolate Dream Pie.
Upcoming 2 & 3 Day Vegan Cooking Workshops…
First ever Healing the Vegan Way 3-Day Workshop
Mt. Tabor Church
Those in Portland will be treated to a 2-day Vegan Fusion Holiday Feast Workshop offered by Vegan Fusion Teacher Deb
Stay tuned for more info
Grab Your Ticket Today!
What people are saying:
“I would recommend this workshop to anyone even remotely curious about vegan or raw cuisine….or even just for a fun time and some great meals!! I look forward to doing a 10-day training.” – Lisa Portnoff, 2-day vegan cooking workshop participant
“Mark is a wonderful inspiration for anyone who is curious about the vegan lifestyle, or for those who are already vegan and want to enhance their knowledge. He is very approachable and knowledgeable.” – Lori Arrechea, 2-day vegan cooking workshop participant
“Thank you for teaching me new ways to nurture myself as well as my family. [This] workshop has been inspiring and it has awakened me from ‘going through the motions’ of preparing meals for my family. Just being able to incorporate some of the things you have taught me, as well as some of the vegan menus will serve my entire family well.” – Dawn Ellis, vegan cooking workshop participant