Mark Reinfeld – Vegan Fusion
Q: Did your travels influence you as a chef and your decision to become vegetarian?
My love of international travel (I have been to over 20 countries) definitely influenced my love for international cuisine. My switch to a vegetarian diet was mainly based on developing a love and compassion for animals I encountered when traveling, especially on the kibbutz in Israel, and travels in India and Nepal. It was later that I learned about the many health benefits and environmental benefits of eating a plant-based diet.
Q: How has your master’s in holistic nutrition helped you in your work?
I received the holistic nutrition degree because I wanted to learn more about the healing qualities of foods, something that has remained important to me through the years.
Q: Any advice for those wishing to include more plant-based foods in their diet?
I encourage people to get creative with salads as a starting point. Add beans, unique vegetables, toasted nuts and seeds, and grains such as rice or quinoa. All of this can turn a simple salad into a gourmet experience. I also encourage folks to include green smoothies with lots of superfoods into their daily regimen.
Q: What projects are you working on now?
I am just completing the manuscript for my sixth book, The 30 Minute Vegan’s Soups On. The book will be available in the fall and will feature over 100 innovative and delicious vegan soups – both cooked and raw. We are promoting the book as Vegan Soups for the Chickens’ Soul. (Let that sink in a minute.)
I was interested in the Ravioli recipe but there is no mention of how to make the sun-dried tomato sauce. Did I miss something? Thx for this recipe – it looks good enough to take to my raw food potluck!