fbpx

Blog

Interview with Victoria Moran of the Main Street Vegan

Victoria Moran is the author of thirteen books, including Main Street Vegan and, with
JL Fields, The Main Street Vegan Academy Cookbook. Featured twice on Oprah, and voted
“Peta’s Sexiest Vegan Over 50” in 2016, Moran hosts the Main Street Vegan podcast and is
director of Main Street Vegan Academy, the exciting week-long intensive in NYC, training
vegan lifestyle

By |

Berry Chia Bowl with Pomegranate

Berry Chia Bowl
by Chef Mark Reinfeld
from The Ultimate Age-Defying Plan cookbook

Berries are back again, this time paired with potent chia seeds and pomegranate. Chia seeds are a powerful anti-aging food. When soaked, chia forms a delicious and satisfying pudding, complimented by sweet strawberry, date, and cardamom, for low glycemic and high fiber dessert

Total Yield: 12 ounces

Serving Size: 6 ounces

Number of Servings: 2

Prep time: 5 minutes

Soak time: 20 minutes

Total time: 25 minutes

Ingredients

1 cup water

¾ cup chopped strawberries

 ⅛ teaspoon ground cardamom

3-4 Medjool dates, pitted

¼ cup chia seeds

¼ cup coconut yogurt, store bought or homemade

2 tablespoons pomegranate arils

2 tablespoons cacao nibs

Directions

Place the water, strawberries, dates and cardamom in a blender and blend well. Transfer

to a bowl with chia seeds and mix well. Allow to sit until the liquid is absorbed, approximately 15 – 20 minutes, stirring occasionally.

      2. Transfer to individual bowls. Top with coconut yogurt, pomegranate arils and cacao nibs.

By |

Raw Vegan Ravioli by Chef Mark

Raw Ravioli with a Sun-Dried Tomato Sauce
by Chef Mark Reinfeld
from The 30 Minute Vegan: Taste of Europe

Using thinly sliced zucchini, beets, turnips, or watermelon radish as the “pasta” and a raw cheese like filling of cashews and pine nuts, a magical dish is born.

Serving Size: 18 raviolis

Ingredients

2 medium sized zucchini

Chiffonaded fresh basil or finely chopped fresh flat-leaf parsley

Diced black or kalamata olives

Notta Ricotta

By |

Vegan Neatballs by Chef Mark

Tempeh Neatballs
by Chef Mark Reinfeld
from The 30 Minute Vegan: Taste of Europe

 

Ingredients

2 tablespoons olive oil

1/2 cup finely diced yellow onion

3 garlic cloves, minced or pressed

16 ounces tempeh, finely diced finely

1/4 cup oat flour

3 tablespoons nutritional yeast

1 tablespoon wheat-free tamari or other soy sauce

1 tablespoon balsamic vinegar

2 tablespoons minced fresh basil

2 tablespoons minced fresh flat-leaf parsley

2 teaspoon

By |

Raw Vegan Pear and Berry Tart

Raw Pear Tart with Cashew Cream and Fresh Berries

by Chef Mark Reinfeld
from The 30 Minute Vegan: Taste of Europe

 

Serving size: 4-6 (One 9 inch tart)

 

Ingredients

1 cup finely chopped pitted dates (try Medjool)

1 1/4 cups chopped walnuts or pecans

Pinch of ground cinnamon

Pinch of ground cardamom

Cashew Cream:
1 cup raw cashews

1/2 to 3/4 cup water

2 tablespoons agave nectar, coconut nectar, or pure maple syrup

Pinch of sea salt, to taste

Topping:
2

By |

Plant-Based Moussaka by Chef Mark

Mousakka
from the 30 Minute Vegan: Taste of Europe

The mother of all Greek dishes and traditionally made with eggplant and tomatoes, versions of this dish are popular in many countries and regions including Turkey, Hungary, Slavic countries, and the Middle East. The Greek version typically includes minced meat and is made with a béchamel sauce.

Serving size: 6-8

Ingredients

2 tablespoons olive

By |

Vegan Superfood Buckwheat Pancakes

What’s light, fluffy, oil-free, and loaded with nutrients?
If you guessed these vegan buckwheat pancakes  .  .  .  you win a prize.
What’s the prize?
You get to have them for breakfast one day!

TOTAL YIELD: 24 OUNCES
Serving Size: 4 ounces
Number of Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

DRY:
1 cup buckwheat flour
1 cup flour, such as

By |

Adzuki Bean Tempeh Chili

A certified heartburn-free chili coming at you! 

TOTAL YIELD: 48 OUNCES

Serving Size: 12 ounces
Number of Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

1 tablespoon olive oil, or 3 tablespoons water
1 cup diced yellow onion
8 ounces finely chopped soy tempeh
1 (15-ounce) can adzuki beans
1 (14.5-ounce) can fire-roasted tomatoes
2 teaspoons chili powder
1/4 teaspoon chipotle powder (optional)
1 to

By |

Denver, CO 3-Day Vegan Fusion Teacher Training, November 11th-13th, 2019

Whether you are looking for a new stream of revenue, interested in doing outreach in your community, or both, please consider joining me for the Vegan Fusion teacher training course.

In this teacher training, we will go over all the basics of conducting a cooking class in your community. We will go over menu development, shopping

By |

Denver, CO 5-Day Vegan Fusion Cuisine Immersion November 4th-8th, 2019

We are very excited to be returning to Denver, CO for our popular 5-Day Vegan Fusion Cuisine Immersion. From November 4th-8th, 2019 prepare to transform your life and take your cooking abilities to the next level! Please join us in vegan heaven for a one-week immersion into the world of vegan and raw food cuisine.

By |