|Come cook with VegFest chefs|
|August 31, 2009|
Steven Storla, Contributing Writer
See how professional veggie chefs prepare some of their finest culinary delights and enjoy scrumptious samples. You can learn a lot by watching a pro put a dish together. Our chefs begin a full day of demos, beginning at 11 am; visit the VegFest website for the day's demo schedule: www.portlandvegfest.org.
Gabrielle Chavez: "Wild green smoothie and banana bread"
Learn how to make a tasty, fast, local, sustainable superfood green smoothie with weeds from a backyard near you. Gabrielle will show how to recognize the wild green edibles around town and country and also discuss growing your own year round green smoothie garden. Gabrielle will also demonstrate and sample a simple dehydrated banana bread with only three whole food ingredients. Gabrielle Chavez is the author of The Raw Food Gourmet: Going Raw for Total Well Being. Gabrielle has been a pioneer in the local raw vegan community. In 2004, she founded the Raw and Living Spirit Retreat held in the Portland area each summer.
Wesley Gordon Hannah: "Vegan lasagna"
Wes Hannah is the chef de cuisine and proprietor of the Blossoming Lotus Pearl and Irvington. Wes has been cooking vegan food for 18 years and has been working as a vegan cook for fifteen. Wes was introduced to veganism and animal rights in Memphis, where he began his culinary education. Wes continued to work with vegan food in Georgia and California before moving to Portland. Check out many of Wes' specialties at Blossoming Lotus: www.blpdx.com.
David Gabbe: "The joy of vegan cooking"
Featured will be a lively discussion of vegan cooking and nutrition along with a demo of quick and easy vegan dishes. Those in attendance should be pleased to experience tasty desserts composed of highly unusual combinations of beans and grains. David Gabbe is the proud father of two adult children raised as vegetarians (yes, they're still vegetarians). Since he began to teach vegetarian cooking and nutrition in Oregon in 1990, David has written five books, including From David's Pure Vegetarian Kitchen. David teaches cooking classes and has been a speaker at health symposiums, seminars, and conferences for over a decade (and a vegetarian for over a quarter of a century).
The Cancer Project, with Julie Hasson: "Eating right for cancer survival and prevention"
The Cancer Project is an independent affiliate of the Physicians Committee for Responsible Medicine (PCRM) that advances cancer prevention and survival through nutrition education and research. While making cancer prevention a top priority, just as importantly the project works to improve survival after cancer has been diagnosed by providing comprehensive information about the role of dietary factors in keeping people healthy. The Cancer Project's hands-on nutrition classes have become incredibly popular, helping cancer survivors and their families learn new tastes and easy food preparation skills. Julie Hasson is a passionate cook and teacher, author of 5 cookbooks and contributor to numerous cooking publications, plus is the host of the highly acclaimed internet cooking show, "Everyday Dish." She has also trained with The Cancer Project to present their nutrition and healthy cooking classes. www.cancerproject.org and www.juliehasson.com.
Isa Chandra Moskowitz: "Eclectic rice paper rolls"
Learn how to create the perfect hors d'oeuvre using fresh and fun seasonal ingredients. Isa Chandra Moskowitz is a Brooklyn native who began her vegan cooking journey almost 20 years ago at the age of 16. She's inspired by NYC's cuisine from all over the world, as well as her own Jewish heritage, and she loves to fuse the two. She runs the website The Post Punk Kitchen, and she's the author of Veganomicon: The Ultimate Vegan Cookbook, Vegan with a Vengeance, Vegan Cupcakes Take over the World, Vegan Brunch as well as the upcoming Vegan Cookies Invade Your Cookie Jar. She moved to Portland last year.
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