Northwest Veg
Vol. 57
"The greatness of a nation can be judged by the way its animals are treated."
--Mahatma Gandhi

Latest News...
» Plant-based lifestyle featured on Dr. Oz show
» NW VEG Events and Bites
» Race for the Animals on June 25
» VegFest Update: Dr. Neal Barnard Keynote Presenter
» Featured Volunteer Opportunities
» Something's Blossoming: Business Partner Spotlight
» Vegan Fusion - Cooking Classes Around the World
» Volunteer Spotlight
» Recipe of the Month: 'Cheddar' Melt
» Check out our Business Supporters
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Plant-based lifestyle featured on Dr. Oz show

Last Wednesday (April 27) Dr. Oz featured Neal Barnard, T. Colin Campbell, Caldwell Esselstyn, and Rip Esselstyn in promoting the wonderful benefits of a plant-based lifestyle and also highlighting the film Forks Over Knives. You can catch the show's four five-minute segments online: Dr. Oz Videos. And if you've got friends and family in (or near) major cities around the country, encourage them to see Forks Over Knives as it rolls into theaters in over 25 cities in May!

NW VEG Events and Bites

For our complete calendar, visit

May Dineout on May 14
Something new! We’re going to Vancouver this month! We need an adventure in the home of the American Goldfinch, the apple, the state vegetable… did you guess the Walla Walla sweet onion? So we’re off to the Bamboo Hut ( Come join in some Vancouver fun on Saturday, May 14 at 5:30 pm. Contact Cat at Look forward to seeing you!

Portland Potluck on May 15
Join NW VEG for our monthly potluck event on Sunday, May 15 from 5:00 to 8:00 p.m. At 6:30 p.m., join us for a lively presentation and health Q & A by David Gabbe author of David's Vegan Home Cooking. David has been teaching vegan cooking for over 20 years. The potluck will be held at the Friends Meeting Hall located at 4312 SE Stark St. in Portland. Come for the talk, the potluck, or both! For more info on this potluck and presentation go to: A donation of $2-5 per person is suggested to help cover the cost of the room rental.

Vancouver, WA Potluck on May 19
The Vancouver potluck is being held a week earlier than usual, on Thursday, May 19 at 6:30 p.m. in the Oak Room of the Marshall Center located at 1009 E. McLoughlin in Vancouver, WA. The location is right over the bridge at I-5, exit 1C and is very quick to reach from Portland. Immediately following the potluck at 7:30 p.m., Dr. Armaiti May, a vegan veterinarian from Los Angeles, will discuss vegan diets for cats and dogs, her experience as a vegan in veterinary school, and also will answer common veterinary questions. For more info on this potluck and presentation go to:

Vegan Scavenger Hunt
Join your fellow veg-head adventurers in taking on vegan Portland on May 21 at 10 a.m. In this race, teams of 2-4 people will solve clues and complete challenges which will lead them to vegan businesses in Portland. Besides having a great time, you're sure to discover some great new options in Portland's amazing vegan scene. Please find us on Facebook (TryVeganPDX group) or (Viva La Vegan group). It's gonna be awesome! The scavenger hunt is being held at Colonel Summers Park Pavilion, SE 17th Ave and SE Taylor Street in Portland.

Race for the Animals on June 25

Are you registered to run or walk in Northwest VEG's 2nd annual 5K/10K Race for the Animals on Saturday, June 25 in beautiful Forest Park? If not, sign up today at By participating you will help generate awareness of the benefits of following a plant-based lifestyle. You will also be raising money for NW VEG's education and outreach programs - and you'll be promoting a healthier you!

This event is open to everyone of all ages and abilities. Register before June 1 to ensure you get an organic Race t-shirt. Registration is $25 ($5 discount for Northwest VEG members), and an extra $10 with a t-shirt.

VegFest Update: Dr. Neal Barnard Keynote Presenter

The planning of VegFest 2011 is well underway, and we’re excited to announce that Dr. Neal Barnard will be our keynote speaker! Dr. Barnard is a clinical researcher, author, and one of America’s leading advocates for health, nutrition, and higher standards in research. He is also the founder and president of the Physicians Committee for Responsible Medicine (PCRM). Dr. Barnard has been featured on Oprah and Ellen, and his nutrition program is appearing on PBS stations across the country (hopefully in Portland soon). His newest book, 21-Day Weight Loss Kickstart, recommends foods that help tame the appetite and boost metabolism. If you or someone you know is interested in exploring the health benefits of a vegan diet (and receiving tips and recipes) we encourage you to try out PCRM’s 21-day Vegan Kickstart. Visit to get started.

VegFest is being held September 17-18, 2011. We are updating the VegFest website weekly! Check out all of the current details at

Featured Volunteer Opportunities

Northwest VEG’s mission is to educate and encourage people to make plant-based choices for a healthy, sustainable, and compassionate world. You can help us fulfill this mission as a volunteer! Here are a few of our greatest needs:

Eastside Potluck Coordinator
Race for the Animals Support
Public Relation/Media Guru
VegFest Volunteers

Something's Blossoming: Business Partner Spotlight

Business Spotlights are a regular feature in the NW VEG Thymes; please support our Business Partners! To see a complete list of these Supporters, visit

The sun shines through the window of Blossoming Lotus, creating many a spectrum in the bubbles of my apple mimosa. The atmosphere is elegant, yet comfortable. I'm excited to be dining in one of the most popular vegan restaurants in Portland - and even more thrilling is the fact that I'm chatting with Bo Rinaldi, long-term vegan entrepreneur and co-owner of Blossoming Lotus. "It's a good time to be eating plants," he says. Looking down at my pumpkin-stuffed French toast with a strawberry-banana-glazed topping I couldn’t agree more. The entire dish – the entire restaurant – is 100 percent vegan, 100 percent organic, and incredibly local.

Vegan Fusion - Cooking Classes Around the World

On a recent weekend in April, I had the opportunity to meet with Mark Reinfeld who was in Portland to kick-off his new Vegan Fusion Teacher Training program. If you’re not familiar with Mark by name you are probably familiar with at least one of his popular vegan cookbooks (Vegan Fusion World Cuisine, The Complete Idiot’s Guide to Eating Raw, The 30-Minute Vegan and The 30-Minute Vegan’s Taste of the East) or the restaurant he co-founded with Bo Rinaldi, The Blossoming Lotus.

After closing the original Blossoming Lotus location on Kauai (see the Business Partner Spotlight on Blossoming Lotus) Mark decided to combine his three loves - cooking, teaching, and traveling - and began offering a variety of vegan and raw food classes around the world. He also continues to expand his cookbook offerings, using the exotic locations of his workshops and retreats to inspire new titles, such as the upcoming The 30-Minute Vegan’s Taste of Europe.

Volunteer Spotlight

This month's Volunteer Spotlight feature introduces one of the new editors of the NW VEG Thymes, Anne Kornfeld.

1. How long have you been veg and why?
It's been a part of my life since 1984, when I went away to college in Ohio. Also, I was influenced by a religious community in Dorena, Oregon as well as being a regular reader of other vegetarian publications. I think at that time vegetarianism was mostly an intellectual decision. Animal rights and PETA were just coming into their own at that time. It was much more radical, and organizations like the Earth Liberation Front influenced what many of my friends and I did when we made choices to eat more consciously.

Recipe of the Month: 'Cheddar' Melt

From David's Vegan Home Cooking

This thick and orange "cheese" sauce bursts with flavor - not fat. Drizzle it on top of baked corn chips, brown rice, beans, and fresh or steamed veggies for a delicious and satisfying meal or snack!

2 cups non-dairy milk
1 cup roasted red pepper (chopped) (store-bought)
1/4 cup tahini or cashew butter
3 tablespoons each: fresh lemon juice and arrowroot
3 tablespoons nutritional yeast flakes
1 tablespoon toasted sesame oil
1 tablespoon Dijon-style or stone-ground mustard
2 medium garlic cloves or 1 teaspoon powder
1 1/2 teaspoons onion powder
3/4 teaspoon salt

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