A Holiday Recipe from Blossoming Lotus Chef Mark Reinfeld

Outrigger Hotels and Resorts > Trip Ideas > Hawaiian Islands > View From Here - Outrigger Travel Blog > A Holiday Recipe from Blossoming Lotus Chef Mark Reinfeld

Plan a trip

Check Availability  

Special rates require proof of eligibility at check-in.

You're one step closer to paradise...

< Blog Home

A Holiday Recipe from Blossoming Lotus Chef Mark Reinfeld

Posted by: Kim Steutermann Rogers
Dec 23, 2011

Remember the famous vegan restaurant on Kauai? The world-famous, award-winning, delicious Blossoming Lotus? The restaurant where my carnivorous husband said, and I quote, "I could eat here every night?" Well, they haven't re-opened, sadly. Let's take a moment to mourn Kauai's loss. It still brings pause to my day, and I am not exaggerating when I say that. Especially this time of year when I'd like to treat myself to a fabulously prepared vegan meal--and here's the important part--made by someone else. Because vegan cooking--and I mean the uber-yummy dishes that chef Mark Reinfeld created for Blossoming Lotus--are a tad time-consuming. For someone living on Kauai, they typically require multiple trips to a few different grocery stores and markets and, at that, you have to be prepared to make substitutions. Cooking to a recipe can be challenging when you live on Kauai. (For those of you reading this who live here, am I right?) It's a good lesson in flexibility, a reminder that I can often use.

Now, I haven't always eaten vegan, and I don't profess to always eat a vegan diet in the future, but I did attend a vegan cooking workshop last weekend on Maui presented by the one-and-only Mark Reinfeld. Mark shared a variety of amazing tricks in the kitchen--the garlic one still gets me--and said a plethora of quotable things. My favorite could be, "I like a mellow kitchen. That's just how I roll."

I'll be writing more about my experience at the Maui cooking retreat, but, for now, I want share a recipe for the holidays. One that won Mark yet another award--2011 Recipe of the Year, in fact, by people who know vegan cooking. While I haven't made or eaten it, I'd bet good, hard-earned cash that the dish will satisfy the carnivores in your life. Because that's how Mark rolls--satisfying, good food for for all palates. And, yes, I am flying in the face of food writing gurus everywhere, Dianne Jacob included, and gushing again. But seriously.

Here it is:  The award-winning Mediterranean Pistachio Crusted Tofu with Saffron Quinoa Pilaf.


Wendy McIlroy | Dec 24, 2011 03:08 AM

From the title, I was hoping Blossoming Lotus had re-opened. Sigh. Still, I will save and look forward to trying this recipe!

Kim | Dec 24, 2011 01:58 PM

I know, Wendy, we can only hope. But I believe in miracles, and I believe Mark does, too. So, one day, I hope. For now, Mark is traveling the world--your neck of the woods, included--teaching vegan cooking classes. Check out his website, if you're so moved. I highly recommend his classes and cookbooks. Happy holidays.

Leave a Response:

Let's talk story. Share your reactions, your thoughts, your impressions. Just keep it civil. And, please, use your name not an impersonal code word or user ID. The fields marked with an asterix are required; however, your email will not appear anywhere. Nor will it be used for promotional purposes.

(P.S. If you cannot easily read the CAPTCHA numbers/letters, click on the blue arrow button below, and you'll get a new, hopefully easier set.)

Processing... Processing


Older Posts

< Previous
More >
Toll-Free US, Canada & Guam: 1-866-956-4262 - Toll-Free Australia: 1-800-608313 - Worldwide Phone: +1-303-369-7777
Copyright: © 2010-2014 Outrigger Hotels Hawaii