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

ORDER/INFO

Makes 8 large cookies

• DRY INGREDIENTS:

• 2 cups spelt flour

• 1 cup vegan chocolate chips

• 1 cup walnuts, chopped

• 3/4 cup rolled oats

• 1/2 teaspoon sea salt

• 3/4 teaspoon baking soda

• 1/8 teaspoon cinnamon powder

• Pinch nutmeg, ground

• WET INGREDIENTS:

• 2/3 cup maple syrup

• 2/3 cup safflower oil

• 2 tablespoons filtered water

• 1 teaspoon peppermint extract

1. Preheat oven to 350 degrees F.

2. Place dry ingredients in a large mixing bowl and mix well.

3. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes.

4. Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.

5. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.

Variations:

Replace walnuts with toasted pecans or macadamia nuts.

Replace chocolate chips with carob chips or dried fruits.

Add 2 tablespoons of cocoa or carob powder to above.

Try adding 1 tablespoon spirulina.

More From This Book:

1. Egg Free "Egg" Salad

2. Vegan Mayonnaise

3. Mint Chocolate Chip Cookies

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