NW VEG Events
Northwest VEG Board Meeting - March 10 (10am-12pm)
NW VEG members are always welcome to attend board meetings and join in our discussions with advance notice. Contact NW VEG Secretary Jill@nwveg.org for locale and more information.
Portland Potluck (Eastside) & Talk: Diet and Function - March 18 (5:00-8:00pm)
Join us for our monthly vegan potluck! Following the potluck, Steven Bailey, N.D. will talk about how to optimize health with a vegan diet and why some struggle in their changes to the healthiest eating patterns. Dr. Bailey has practiced Naturopathic Medicine since 1983, when he founded the Northwest Naturopathic Clinic in Portland. The talk and potluck will both be at the Friends Meeting Hall, 4312 SE Stark, Portland. Come to the potluck at 5pm, the talk at 6:30pm, or both.
Vancouver Potluck & "Healthy, Local Foods for All" Presentation - March 29 (6:30-9:00pm)
Join us for our monthly Vancouver vegan potluck followed by a discussion of the importance of localizing our food system and making healthy food accessible to all community members. Liz Beck, Nutrition Education Coordinator, will highlight the new Gleaning Clark County program where gleaning volunteers harvest surplus fruits/vegetables from farms and then transport that bounty to people in need. Liz will also discuss preparing affordable locally grown food.
The potluck will be at the Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver, WA 98663. Very quick to reach from Portland. Exit at the East Mill Plain Blvd Exit (1C), head east 0.1 miles, and it is just south on Fort Vancouver Way. [See map] Come to the potluck at 6:30pm, the talk at 7:30pm, or both.
Note for the potlucks: Please bring a vegan (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. If you come alone, figure the amount to serve 4–6 generously; increase the amount 4 servings for each additional person in your party/family. For more information, email firstname.lastname@example.org.
Community Veg Bites
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Vegan Go Cheesy Dairy-Free cooking class - March 21 (6:15-7:45pm)
Do you love cheese - or miss it? Come see how much fun it is to make your favorite delicious "cheese" dishes including cheesy spreads, dips, sauces, and even hard blocks of "cheese" - all without dairy or guilt! These incredible vegan cheesy creations are made only with natural, animal-free and gluten-free ingredients and can be used just like the "real things."
This class is free and will be taught by David Gabbe and held at West Slope Library. Pre-registration required, call (503) 292-6416.
The Vegetarian Advantage at Adventist - March 22 (7:00-9:00pm)
If you are looking for ways to enjoy better health and prevent serious disease, research shows that eating plant-based foods can have many health advantages. Don Hall, DrPH, CHES, author of The Vegetarian Advantage, will review some of this research and help you discover many ways to improve your health through better nutrition. Click here for more info.
Community Health Fair at Hood View Junior Academy - April 1
Check out the Community Health Fair in Boring, OR. Learn about the health benefits of a plant-based diet and physical activity, complete with vegan cooking demonstrations, breakout sessions with local health experts, health screenings by Adventist Health, a 5k run and a kids' fun run, exhibitor booths and showings of the acclaimed documentary "Forks Over Knives." A free vegan meal will be served to the first 150 guests. www.hvja.org Interested in volunteering? Contact Kari at email@example.com
Vegan Chocolate, Chia and Daryl Hannah, Oh My!
Follow the yellow brick road to this year's Better Living Show at the Portland Expo Center, March 23-25 featuring Daryl Hannah as the Keynote Speaker. For the 5th year in a row Blue Ocean Events delivers a memorable array of vendors and features that answer so many questions about how to be more sustainable and green in your daily life. Chef Al and Donna B! head up the Vegan Village for the 4th year, a section on the show floor jam packed with great vendors, organizations and products.
Feeling "over the rainbow" about this year's Vegan Village co-sponsor So Delicious Dairy Free, host of the screenings of "Vegucated." Vegan Village is even bigger and better this year and welcomes Adventist Medical Center, Artisana, Back to the Roots, Beanitos, Cafe Mam, Fungi Perfecti, Garden Bar, Hurraw Balm, HealthForce Nutritionals, Lucy's Cookies, Mamma Chia, Manitoba Harvest Hemp Products, Taza Chocolate, Vibrant Health, VitaCrisp and more. Visit the NW VEG booth and then stop by across the aisle for some wine and bread and cheese from Frey Vineyards, Rainier Organic Bakery and Daiya. Check the schedule, bring your friends and family and make a weekend of it. Click your heels three times and come on down to support your local Vegan Village and shop green. Free Admission. There's no place like green! Vendor/Sponsor Contact: Donna B! firstname.lastname@example.org. Click here for more info.
Are you interested in volunteering at Northwest VEG's table at the show? We could use your help! Please email email@example.com.
Ask an RD: Alison Ozgur
Alison is a registered dietitian specializing in health and fitness nutrition. She has
nearly twelve years of experience helping clients reach their nutrition and weight
loss goals. Do you have a question for Alison? Email us at firstname.lastname@example.org
Q: "I'd like to incorporate more whole foods into my diet. What are some
of the best foods I should try to incorporate right away?"
A: You have made an excellent decision adding whole foods into your diet! Start by increasing your intake of fiber-rich foods. Excellent choices include: lentils, beans, wheat berries, oatmeal, and split peas.
Vegetables contain fiber as well and should also be increased. Make sure to include all colors of vegetables for maximum health benefits. Best choices include: kale, broccoli, purple cabbage, carrots, garlic, turnips, and red/orange/yellow peppers.
Q: "I'm a bit confused about Omega 3's. Should I just eat flax seeds and walnuts and other sources, or should I be supplementing with DHA and EPA?"
Board Member Spotlight on Keith Iding
We're excited to feature Keith Iding, a truly thoughtful and compassionate board member. Thanks for all that you do, Keith!
Q: Can you describe your path to a plant-based diet?
A: When I was a kid, no one I knew talked about vegetarians. It just wasn’t on the radar, but I definitely did not care for meat with bones and veins and stuff showing. I identified with
animals, thought they were all my friends, but the reality then was that you had to eat meat to
be healthy. I remember as a teen that I had an album by the Association, and a band member,
Gary Alexander, was described on the back cover as not eating meat. I was amazed at that
disclosure and the idea was planted that one might not need it to survive.
In my 20's I joined a study group that included some older lifelong vegetarians, people in their
70's and 80's, and they were looking and sounding pretty good. That was when I decided to
give it a try - I had dinner with a vegetarian friend and his wife, and they shared their favorite
recipes and sources to get me going. I actually never looked back, just proudly stuck to the
change, because I didn't have to feel guilty any more. Then I struggled with the idea of milk
and cheese and eggs, and whether they had nutritional or ethical validity. I decided that it
was more important to be consistent with my values and I went vegan almost 20 years ago, in
time to make that a lifestyle by the time my son came along. We raised him vegan and he has
always been a healthy looking example, big and strong for his age. Going plant based has been
nothing but positive.
Q: How did you first get involved with Northwest VEG
Business Supporter Spotlight: David's Vegan Kitchen
By Trista Cornelius, Contributing Writer
David Gabbe teaches over 100 cooking classes a year, has been vegetarian (then vegan, and then gluten-free) for at least 30 years, and has published numerous books. His most recent book, David's Vegan Home Cooking, includes recipes such as Tofu Mozzarella Strips, Chocolate Broccoli Cake, and Miso Tortilla Soup. Through trial and error, student feedback, and the scrutiny of his family, he's created many satisfying meals from whole grains, fruits, vegetables, and modest amounts of seeds, nuts, and nourishing oils such as coconut, flax, and olive.
When asked what inspired him to convert his whole family to a plant-based diet, Gabbe said he recalls no specific reason, but that "enlightenment can strike like a 'bolt from the blue' or simply waft in an open window on butterfly wings. Then again, that last supper over at Aunt Molly's that featured one huge, greasy rump roast may have been the last straw!"
In the '90s, Gabbe believed a vegan lifestyle could bring "healing light" into a dark, suffering world, so he wrote his first cookbook, Why Do Vegetarians Eat Like That? After the book was widely reviewed in Oregon and Washington newspapers, community colleges and other groups asked him to teach vegan cooking classes, which he has been doing ever since.
New Business Supporter: PlantFit Training Studio
Welcome to healthy workouts with our newest NW VEG business supporter and the newest business in the vegan mini-mall. PlantFit Training Studio is located at 1227 SE Stark Street, right off the parking lot in the vegan mini-mall. We pursue health and fitness while embracing compassion for all living beings. We offer personal training, group classes, and nutritional recommendations. Our training is universally scalable and can be utilized by anyone, regardless of age, gender or experience. To find out more, visit us at www.plantfitpdx.com. Show your current NW VEG membership card for a 10% discount on all products and services.
Please support our NW VEG Business Supporters. For a complete listing, visit nwveg.org/businesses
Recipe of the Month: Pad Thai - Veggie Style
Homemade Pad Thai - oh my! If you're looking to create your own veggie-rich, low-fat, whole-grain version of Pad Thai, this is the recipe for you. Check out more recipes created by Veg Food & Fit.
- Juice of 1/2 lime
- 1 1/2 Tablespoons soy sauce
- 5 medjool dates
- 1 Tablespoon tamarind paste
- 1/4 cup peanut butter
- 1/2 cup water
Stir fry ingredients:
- Place all the ingredients in a blender, adding a little water to start, and blend until smooth. Add as much water as needed to create a smooth consistency (texture of molasses).
- Set aside until stir fry is done cooking.