Recipes courtesy: Mark Reinfield, Chef, Cookbook Author and Plant-based Cooking expert.
Mark Reinfeld is a multi-award winning chef and author of cookbooks, including the best-
selling `30 Minute Vegan’ series and `Healing the Vegan Way’.
Spinach Stuffed Mushrooms
Creamy, cheesy and guaranteed to please, be sure to serve fresh out of
the oven. Experiment with different greens, and seasoning blends such as
Cajun, Ethiopian, or Moroccan.
Recipe courtesy: Mark Reinfield, Chef, Cookbook Author and Plant-based Cooking expert.
Serves 6 to 8
18 large cremini mushrooms
1 cup spinach, well washed and lightly packed
½ red bell pepper, seeded and roughly chopped
½ green bell pepper, seeded and roughly chopped
2 garlic cloves
½ cup vegan cream cheese
¼ cup nutritional yeast
¾ teaspoon sea salt
¾ cup yellow onion, roughly chopped
1 ½ tablespoons fresh oregano
1 tablespoon fresh rosemary
½ teaspoon black pepper
1. Preheat the oven to 400 °F. Remove the stems from the mushrooms and
place the stems in the food processor along with the remaining
ingredients. Blend for 20 seconds, or until a thick, chunky mixture
forms.
2. Stuff the mushroom caps with this mixture and bake them for 15 to 20
minutes, or until the mushrooms are slightly browned. The stuffing will
settle as it cools.
Macadamia Nut-Crusted Tofu
Recipe courtesy: Mark Reinfield, Chef and Author
This is a classic example of a crusted cutlet template and one of my
favorite ways to introduce people to the many joys of tofu. The base is
tofu which can be replaced with other cutlets. See variations below and
rotate through different marinades, crusts, and global seasonings.
Yield: 4 servings
1 pound extra-firm tofu
1 tablespoon soy sauce
1 tablespoon safflower oil or sunflower oil
1 tablespoon water
Tahini Spread
2 tablespoons tahini
1 teaspoon soy sauce
½ teaspoon garlic, minced
2 tablespoons water or more, depending on consistency of tahini
Crust
½ cup macadamia nuts
2 tablespoons dried coconut
¼ teaspoon ground cumin
⅛ teaspoon sea salt
⅛ teaspoon black pepper
1 tablespoon fresh cilantro, Italian parsley, basil, or herb of your
choosing, leaves only, minced
Preheat oven to 350°F. Slice the tofu into four cutlets. Or make
triangles by slicing the block of tofu diagonally and slice in half to
create four cutlets. Place on a baking dish with soy sauce, coconut oil,
and water. Marinate 5 minutes, flipping periodically.
While the tofu is marinating, prepare the tahini spread by placing the
ingredients in a small bowl and whisking well.
Place tofu, along with its marinade, in the oven and roast for 12
minutes. While the tofu is cooking, prepare the crust. Pulse-chop the
macadamia nuts in a food processor until they are coarse crumbs. Be
careful not to overprocess or they will turn into a paste. Transfer to a
bowl with the remaining crust ingredients and mix well.
Remove tofu from the oven and coat the top of the cutlets with tahini
spread. Liberally top cutlets with the crust mixture and bake for an
additional 5 minutes. Serve immediately.
Variations
~ Replace tofu with tempeh, portobello mushrooms or small eggplants cut
in half.
~ For optimal flavor, try toasting the coconut and macadamia nuts.
~ Replace all or some macadamia nuts with walnuts, pecans, cashews, or
pistachios.
~ Substitute spices and herbs ex. thyme, marjoram, caraway, mustard
seeds, or tarragon.
Golden Gravy
Recipe courtesy: Mark Reinfield, Chef and Author
This technique thickens gravy with a roux. Rotate through different
flours. Experiment with different mushrooms and types of onion. Add
global seasonings. For an oil-free version use a water sauté and replace
the roux with a cashew cream or replace roux with a slurry of tapioca
flour or arrowroot powder and water. Use a gluten-free flour mix for a
gluten-free version.
Yield: 3 cups
Ingredients
¼ cup flour – try gluten-free all purpose
¼ cup plus 1 tablespoon safflower or olive oil
1 cup yellow onion, thinly sliced
½ cup shiitake mushrooms, thinly sliced
1 tablespoon garlic, minced
2 ¼ cups water or vegetable stock
¼ cup nutritional yeast
3 tablespoons soy sauce
1 tablespoon flat-leaf parsley, minced
¼ teaspoon ground nutmeg
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
Directions
1. Create the roux by heating ½ cup of oil over medium-low heat. When
hot, whisk in the spelt flour and cook for just about 1 minute to make a
roux. Remove roux from hot pan so it doesn’t continue to cook and set
aside.
2. Place the remaining tablespoon oil in a saucepan over medium-high
heat. Add the onion, garlic, and mushrooms, and sauté until the onions
are translucent, about 5 minutes, stirring frequently. Add water and
bring to a boil. Lower heat to a simmer and add nutritional yeast, soy
sauce, parsley, and nutmeg stirring frequently.
3. Add the roux to the simmering liquid little by little by whisking in
to avoid lumps, simmer for 3 minutes. Add salt and pepper to taste.
Variations
~ Replace parsley with sage or other minced fresh herbs, such as dill or
basil.
Lemony Herbed Cauliflower Roast
Recipe courtesy: Mark Reinfield, Chef and Author
The ultimate in plant-based holiday roasts, serve this decorative loaf
as a side dish or as the centerpiece. Feel free to break out the
electric carving knife for a dramatic effect as carving. Top with
Cranberry Apricot Sauce with Crystallized Ginger.
Serves 4-6
Prep time 5 minutes,
cook time 55 minutes,
total time 60 minutes
Ingredients
1 large cauliflower
1 cup vegetable stock or water
3 – 4 tablespoons olive oil, divided
1 ½ teaspoons sea salt, divided
¼ teaspoon ground black pepper, try smoked
2 tablespoons freshly squeezed lemon juice
2 tablespoons chiffonade fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon chiffonade fresh sage
1 teaspoon garlic granules
½ teaspoon minced fresh rosemary
Directions
1. Preheat the oven to 425°F. Place the water in an 8 inch by 8 inch
casserole dish. Add the cauliflower. Drizzle with 1-2 tablespoons olive
oil, and top with ½ teaspoon salt, and the black pepper. Use your
(clean) hands to evenly coat the cauliflower.
2. Cover with aluminum foil, being sure not to have the foil contact the
food, and bake until the cauliflower is just tender all the way
through, approximately 45-50 minutes. Remove the foil.
3. Change oven setting to HIGH broil. Broil for 5 minutes, or until the
outside of the cauliflower turns a crispy brown. Remove from the oven.
4. Place the remaining ingredients in a small bowl. Baste cauliflower
well before showing off, slicing and serving.
Cranberry Apricot Sauce with Crystallized Ginger
Recipe courtesy: Mark Reinfield, Chef and Author
This sweet, tart and spicy cranberry sauce packs a surprising pungent
punch from the crystallized ginger. Serve as a topping on Lemony Herbed
Cauliflower Roast and/or as an accoutrement in your upcoming holiday
feasts.
Serves 6-8
Prep time 5 minutes
cook time 20 minutes
total time 25 minutes
Ingredients
10 ounces frozen cranberries or 3 cups fresh
½ cup chopped dried apricots
½ teaspoon orange zest
½ cup freshly squeezed orange juice
½ cup water
¼ cup diced crystallized ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
1 tablespoon maple syrup, or to taste, optional
¼ teaspoon crushed red pepper flakes, optional
Directions
1. Place cranberries in a small pot over medium high heat. Cook for 5
minutes, stirring frequently.
2. Add the remaining ingredients and cook for an additional 15 minutes,
stirring frequently. All of the cranberries should be broken apart. Add
small amounts of additional water to create desired consistency. Serve
warm or at room temperature.
Roasted Garlic Mashed Potatoes
You won’t miss the dairy in these creamy and buttery mashed potatoes.
Multiple variations are possible as you can see below. Top with Mushroom
Gravy before serving.
Serves 4
2 large russet potatoes, peeled and chopped (about 5 cups)
8 large garlic cloves, whole
1 tablespoon olive oil
3⁄4 cup unsweetened soy,oat or almond milk
2-4 tablespoons vegan butter
Sea salt and black pepper to taste
1. Preheat the oven or toaster oven to 400°F. Place about 2 inches of
water and a steamer basket in a medium pot and bring to a boil. Chop the
potatoes and place them in the steamer basket. Steam them until a knife
can pass through easily, approximately 15 minutes. Drain and place in a
large bowl.
2. While the potatoes are steaming, place the garlic and oil on a small
baking tray and roast in the oven until the cloves are soft and golden
brown, approximately 8 minutes. Place in a blender with the soy milk and
blend until smooth. Add to the potatoes.
3. Mash the potatoes and soy milk mixture with a sturdy whisk, potato
masher, or hand mixer until desired consistency is reached. Add the
salt, pepper, and vegan butter. Serve warm.
Variations
Try with other potatoes such as Red Bliss, yams or sweet potatoes. Some
people like to combine other veggies with their potatoes such as
carrots, peas and even steamed broccoli. Other potatoes may take 5 to 10
minutes longer to steam than the russets.
Try adding 2 tablespoons nutritional yeast for a cheesy flavor.
Add 2 tablespoons of minced rosemary.
Spice it up by adding 1 teaspoon toasted black peppercorns, ground in a
spice grinder or blender, or 1 seeded and minced hot chile pepper such
as jalapeño or Thai red chile.
Superfood Chocolate Bark
Recipe courtesy: Mark Reinfield, Chef and Author
Serves 6-8
Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes
Total Time: 20 minutes
Indulge in your chocolate cravings in a guilt-free way. Boosted with the
addition of superfoods such as maca powder, hemp seeds, goji berries,
and spirulina, these treats provide you with the sustained energy you
need to survive the holidays!
1 cup vegan dark chocolate chips
3 tablespoons cacao nibs
1 tablespoon hemp seeds
1 tablespoon maca powder
¼ teaspoon spirulina powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 tablespoons maple syrup, or organic cane sugar
1 teaspoon vanilla extract, optional
2 tablespoons goji berries
2 tablespoons coconut flakes, optionally toasted
2 candy canes, crushed into small pieces, approximately 2 tablespoons
1.Melt the chocolate in a double boiler. If you don’t have a double
boiler, add an inch or so of water to a small pot and place over medium
heat. Place a metal or glass bowl on top of the pot and add the
chocolate chips. Be sure that no water gets into the chocolate or the
texture will turn chunky. Cook until the chips are melted, approximately
10 minutes.
2. Meanwhile, line a small baking sheet or casserole dish with parchment
paper. You can optionally oil the sheet with coconut oil.
3. Remove the bowl from the stove. Add the cacao nibs, hemp seeds, maca
powder, spirulina, cinnamon, and cardamom, and stir well. Add the maple
syrup or sugar, and the vanilla, if using, and stir well.
4. Quickly spread the chocolate out onto the parchment paper with a
spatula, pressing down to be about ¼ inch deep. Top with goji berries,
coconut flakes, and crushed candy cane, and press down firmly into the
chocolate.Top with another sheet of parchment paper and press down so
that these ingredients are embedded in the chocolate.
5. Place in the refrigerator (or the freezer to speed things up) until
firm, approximately 15 minutes in the fridge or 10 minutes in the
freezer. Cut into desired shapes and enjoy! Store in a glass container
in the fridge for a week or longer.
BOOKS BY MARK REINFIELD
