Northwest Veg
September 2010
Vol. 49
"I was so moved by the intelligence, sense of fun and personalities of the animals I worked with on Babe that by the end of the film I was a vegetarian."
-- James Cromwell

Latest News...
» The Event of the Year is Finally Here!
» VegFest Features 'Ask the Experts'
» Register now for 'Enhancing Health with Plant-Based Nutrition'
» VegFest Thanks Our Sponsors
» Fascinating Health Professionals to Speak at VegFest
» An Interview with Vegan Chef to the Stars, Tal Ronnen
» Chef Tal Ronnen's Timbale Recipe
» VegFest Chef Demos are all the Rage
» Business Partner Spotlight on Proper Eats
» Quick and Easy Asian Salad Rolls
» Recipe of the Month: Unbaked Blackberry Cobbler
» Upcoming Events
» Business Partners
» Member Discounts
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The Event of the Year is Finally Here!

The 6th Annual Portland VegFest is finally upon us! VegFest celebrates and promotes sustainable, compassionate and healthy food choices and lifestyles. This year's spectacular event will feature 100 exhibitors including samplers, vendors, non-profits and restaurants. Come one, come all! Everybody is invited to delight in samples of vegan ice creams, energy bars, breads, spreads, nut butters, burgers, chocolate, vegan mac and cheese, juices, hummus, yogurt, flavored tofu and, oh my, there's so much more. And don't forget to check out our amazing speaker line-up. We've got a wonderful array of leaders in the health and wellness field-not to mention celebrities like Chef Tal Ronnen (featured on Oprah and Ellen) who will be demo'ing on Saturday and Sunday.

VegFest is being held the weekend of September 18-19 from 10 a.m. to 6 p.m. on both days at the Oregon Convention Center in Exhibit Hall A. The admission is $5 per day. Children ages 10 and under are free.

Click here to download a $1 off coupon.


VegFest Features Ask the Experts

Got questions? We've got answers! The "Ask the Experts" table at VegFest features one-on-one Q&A with experts in nutrition, cooking, health, raw foods, veganic gardening, athletics, vegan parenting, and more. Experts will be available--even during breaks when nothing else is scheduled--so you won't have to miss anything in order to get your personal questions answered.

Be sure to check out the "Ask the Experts" schedule on the VegFest website.

Register now for 'Enhancing Health with Plant-Based Nutrition'

This professional health conference is a golden opportunity for you to find out the latest information on plant-based diets with respect to clinical nutrition, the effects of diet on chronic disease prevention and control, and on designing an optimum plant-based diet. Interest in plant-based diets is growing, and Portland, Oregon has become a center for that developing interest. This conference offers continuing education credits for many medical professionals, but others with strong interests in health and diet issues are welcome to attend. The conference includes five fascinating speakers--Dr. Michael Klaper, Dr. Milton Mills, Dr. Gordon Saxe, Dr. Michael Greger, and Brenda Davis, RD.

For more information and to register for the conference go to or contact profconf2010(at)aberle(dot)net.

VegFest Thanks Our Sponsors

How does Northwest VEG manage to ensure VegFest is affordable for everyone to attend? Why, our sponsors of course! We're ever so grateful for their generosity and their commitment to nurturing compassion, sound environmental practices, and healthy living in our community and beyond. We hope you will take the time to thank them as well as patronizing their businesses. This year's VegFest is proud that long-time sponsor Integrated Medicine Group showed their support as a top level sponsor alongside TriMet, who encourages VegFest attendees to take eco-friendly transportation. Premier vegetarian lifestyle magazine VegNews signed on as a VegFest Media Sponsor, and shares the spotlight with the highly-rated Portland Tribune.

Two of our favorite local companies Dave's Killer Bread and Bob's Red Mill signed on as Gold Sponsors of the event and are joined by other delightful companies Manitoba Harvest Hemp Foods and Turtle Mountain.

The remarkable number of Silver Sponsors has been awesome as well; beginning with perennial sponsor Book Publishing Co. They are joined by many beloved veg-friendly companies such as Luna & Larry's Coconut Bliss, Equal Exchange, Pulmuone Wildwood/Emerald Valley, The ReDirect Guide, Theo Chocolate, Toby's Family Foods/Genesis Juices and Turtle Island Foods.

To find out more about our delightful sponsors, visit our Sponsor's page at

Fascinating Health Professionals to Speak at VegFest

This year's two-day Portland VegFest features six fascinating health professionals who rock the world of veg living: Dr. Michael Klaper, Dr. Milton Mills, Brenda Davis, RD, Dr. Michael Greger, Dr. Gordon Saxe, and Dr. Richard Heitsch.

"Changing our diet also means freeing ourselves from the powerful taste addictions we have acquired to the fast food and processed foods that are cheap and loaded with salt, sugar, fat and other taste seducers that keep us craving them. Not an easy extrication to effect..." -Dr. Michael Klaper

Our keynote speaker, Dr. Michael Klaper, earned his medical degree from the University of Illinois College of Medicine, and after working


An Interview with Vegan Chef to the Stars, Tal Ronnen

NWVEG: What led you to your passion for cooking healthy, tasty vegan food?

TR: I was frustrated with vegan options when eating out. I grew up in and around NY and had two parents that were foodies. We were exposed to amazing food growing up. After I became veg, I missed the dishes I ate growing up and wanted to create food that was just as good as the non-veg food I had enjoyed.

NWVEG: After cooking for celebrities like Oprah and Ellen and finding The Conscious Cook on the New York Times best-seller list and as a top 10 cookbook for last fall, you've become famous. What are you most excited that your celeb status has allowed you to do?


Quinoa, Avocado, and Sweet Potato Timbale with Roasted Tomatillo Dressing

I made this dish for the reopening of a Fort Lauderdale restaurant called Sublime, and it became one of the best-selling salads there. Sublime is a great place owned by animal activist Nanci Alexander-she gives all the profits to organizations that promote animal welfare and a vegan lifestyle. This salad is hearty, thanks to the sweet potato and quinoa, and also makes an...


VegFest Chef Demos are all the Rage

Our chef demonstrations have always been one of the most popular features at VegFest and this year is no exception. NW VEG is excited to have onboard, Chef Al Chase, who honed his chef skills at the Culinary Institute of America. Chef Al's focus is on a farm/garden-to-the-kitchen seasonal approach to bringing nutrient-dense, delicious organic, plant-based cuisine to the table. He offers trainings, workshops, and consultations through his organization, Culinary Awakenings.

Raw food guru Jennifer Cornbleet is transforming the way people think about raw. Through her nationwide lectures, classes, hands-on workshops, and consultations, Jennifer promotes her passion for healthy, vegan, raw food. Her books include Raw Food Made Easy for 1 or 2 People and Raw for Dessert. Her recipes have been featured in publications from the Chicago Tribune to the New York Press to Cooking Light magazine.


Business Partner Spotlight on Proper Eats

I live near the Gateway to the Columbia River Gorge, so I don't make it to North Portland all that often, but when I do, I enjoy visiting Proper Eats, one of my favorite veg eateries in Portland. Each time I walk into Proper Eats, I feel like I've stepped into a 1950's hip jazz club, a quaint coffee shop, and an old-timey country store all rolled into one very pleasant establishment.


Quick and Easy Asian Salad Rolls

In this video, Pete from Portland's Vege Thai restaurant shows you how to successfully roll up tasty ingredients in rice paper to create one of their popular appetizers. Just watching this will make you want to try it. Salad rolls go great with Thai peanut sauce for dipping.

Pete will also be doing a cooking demo at this year's VegFest, where he'll be sharing lots of hints about Asian-vegan food preparation.

Stay tuned to our new 'Quick and Easy' demos for great ideas to make your vegan cooking successful!

Recipe of the Month: Unbaked Blackberry Cobbler

This cool cobbler is perfect for a hot summer day - or any time of year, really! Mix it up and add any berry that you like and top it with some non-dairy vanilla ice cream.

  • 4 cups blackberries (or other berries) (fresh or defrosted)
  • 1/2 cup medjool dates (pitted and packed)
  • 1 Tablespoon lemon juice

  • 1 cup rolled oats
  • 1/2 cup almonds (or other nuts)
  • 1/2 cup medjool dates (pitted and packed)
  • 1/4 teaspoon salt
  • 4-5 Tablespoons water
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