Featured Cookbook

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1. Egg Free "Egg" Salad

2. Vegan Mayonnaise

3. Mint Chocolate Chip Cookies

Book Description

“Food is art. Food is healing. Food is the body’s medicine,” says Bo Rinaldi, natural food chef and co-author of VEGAN WORLD FUSION CUISINE. Making conscious and healthful food choices for our bodies means making healthful choices for our planet, stresses Rinaldi. Driven by this principle, the chefs at the Blossoming Lotus restaurant in Hawaii have compiled a cookbook designed to educate all of us in a philosophy and lifestyle geared toward changing not only our own health, but that of our environment and our global community.

... (more)

Vegan World Fusion Cuisine: Healing Recipes and Timeless Wisdom from Our Hearts to Yours

Authors: Mark Reinfeld and Bo Rinaldi

Date: November 2004

ISBN: 0975283715

Publisher: Thousand Petals Publishing

Hardcover

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Makes 3 1/2 cups

• 2 1/4 cups safflower oil

• 1 cup soy milk

• 1 tablespoon maple syrup or agave nectar

• 3/4 teaspoon sea salt, or to taste

• 2 to 2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed

• 1/2 teaspoon Dijon mustard

1. Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.

2. Slowly add vinegar or lemon juice until liquid thickens.

More From This Book:

1. Egg Free "Egg" Salad

2. Vegan Mayonnaise

3. Mint Chocolate Chip Cookies

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