Below is the schedule of Food Demos from the 2010 program.

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Nature’s Path recommends using organic ingredients as much as possible. When you eat a natural organic diet you know the food is good for your body and the planet. Using their wide variety of organic cereal to create snacks for other times of the day is easy to do. Join this popular sponsor to learn how to make healthy snacks that the whole family will enjoy.

You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies! Jennifer Cornbleet will tell you how in this demo. Jennifer is a renowned raw food chef, consultant and instructor. She’s the author of the best-selling Raw Food Made Easy for 1 or 2 People and Raw Food Made Easy. She shares easy no-bake recipes from her newly released book, Raw For Dessert. You’ll see you don’t have to toil in the kitchen in order to enjoy nutritious, delicious raw desserts. She is a faculty instructor at Living Light Culinary Arts Institute in Fort Bragg, CA.

South-of-the-border foods are one of the fastest growing cuisines in North America — and for good reason! Watch this experienced veggie team prepare popular dishes that combine proteins and a variety of fresh vegetables with just the right spice for scrumptious and nutritious eating.

Are you considering becoming a vegetarian or feeding your family more plant-based meals? Afraid your kids will turn up their noses and refuse to eat? Come to this demo by the parents of vegetarian kids to learn and sample recipes that are kid-proof and guaranteed to please all members of your family.

Have you wanted to go vegan but aren’t sure where to start? Do you have family or friends who are on the fence about it but think it’s “too difficult?” Hear Sarah Taylor explain how to achieve a vegan lifestyle easily. A vegan since 2002, she owns the company The Vegan Next Door where she works as a motivational speaker and trainer. Sarah’s book Vegan in 30 Days gives advice on how to go vegan, what to eat to be healthy, how to be prepared in the kitchen, and how to elegantly navigate social situations. Sarah holds a certificate in Plant Based Nutrition from Cornell University and is on the faculty at Dr. Joel Fuhrman's Nutritional Education Institute.

The Indian ladies who run this demo are favorites of past Veggie Fests. Their lively banter and savory recipes are sure to please. You'll sample traditional Indian treats cooked with love by women who grew up learning the art of spicing from their mothers. You won't want to miss their demo or samples!

Many are intolerant to foods with gluten but are unsure how to eliminate it from the diet or are reluctant to make the change. Please join our vegetarian cooks, who themselves have eliminated gluten, to learn the ins and outs of cooking for this diet. You can sample their creations while learning new and tasty recipes.

Together, Eileen and Mark Carlotto have been developing delicious gluten-free vegetarian dishes that are easy to prepare (and clean up after!). They’ll share pasta dishes made with fresh greens and other seasonal ingredients. Eileen, middle school art teacher, has studied meditation and followed a vegetarian diet for many years. She has been gluten-free for the past three years since being diagnosed with celiac disease. Her Italian husband Mark loves to cook and has been a vegetarian for six years. He has a PhD in electrical engineering and works in the aerospace industry.

Joining Veggie Fest for the fourth time, these talented presenters prepare tried and true raw recipes that the whole family can enjoy. This is one of our most popular demos and one that you won't want to miss as you sample yummy smoothies and traditional foods made raw.

Chef extraordinaire Alan Roettinger pairs his skill at creating delicious gourmet fare with the use of a wide array of plant-based ingredients to create easy recipes with clean, simple flavors. During this demo, Chef Alan will dish out pointers on what to have on hand and how to employ his special shortcuts to get great results. He has been a private chef for over 28 years. He has cooked in private homes, catered parties and provided specialty desserts for a broad spectrum of high profile clients, from entertainers to presidents. His books on cooking include Speed Vegan, Omega 3 Cuisine and Malibu's Cooking Again.

Southern cooks are legendary for their gracious style and down-home cooking. Renowned for their ability to transform fresh vegetables and grains into traditional and mouth-watering comfort foods, this creative demo will show you how to prepare southern delicacies that are sure to please.

Thai food has been a favorite with restaurant goers for many years. This exotic cuisine has special appeal because of its use of crunchy fresh vegetables and special flavors that usually incorporate hot, spicy, sweet and salty seasonings. Balance and variety are integral parts of successful Thai cooking. After this demonstration by Nicole you'll be able to impress your dinner guests with delectable, quick and easy appetizers that are sure to be enjoyed! Nicole is a long time professional caterer and personal vegetarian chef. She focuses on exploring different cuisines to help her create unique and exotic meals.

Some people think athletes need a meat-based diet for optimum performance. Not true! Many famous athletes competed as vegans or vegetarians. The famous Olympian Carl Lewis, tennis champ Martina Navratilova, and the great hoopster Bill Walton are just a few. This demo will share recipes and techniques for using a plant-based diet for the athletes in your family.

Two years ago Mona Grayson weighed almost 200 pounds. She had to drag herself out of bed each morning and dealt with brain fog, mood changes, and digestive problems. Though vegan, she was not healthy! When she chose to start eating more fresh raw foods, everything changed. She felt better, had more energy, and was so much happier. Her skin became smooth and she lost 46 pounds. Now she travels the country teaching and coaching people on eating raw foods. Join her demo — but first can stop by her website to pick up some of her favorite recipes (for free!): SomeLikeItRaw.com

For vegetarians looking for delicious and fun new recipes, and for anyone wanting to reduce or eliminate consumption of meat, the Veggie Power Burgers Cookbook opens a whole new world with veggie burgers and sauces from cuisines around the globe. Come join the family of cookbook author, Cathy Gallagher, who will be preparing veggie burgers with an international flair. We are sure that you will enjoy this demo where you will sample “Boston Baked Bean Burgers.”

Louise Hagler has been a true pioneer for vegan cuisine in the United States and worldwide. Recipe development began 40 years ago, trying to recreate the dishes she really liked by replacing meat, cheese, and eggs with vegetarian protein forms. Originally based on complete protein soyfoods, this quest expanded to include beans, seed, nuts, and grains from cultural cuisines around the world She shared recipes with friends in early communal living and eventually authored several books. Her publication The Farm Vegetarian Cookbook was a huge hit in the 60s. Her next endeavor was Tofu Cookery, which became a classic and best seller in the natural food trade. The newly revised 25th Anniversary Edition of this book came off the press in early 2008.

Summer is here and with that brings an abundance of delicious produce. Ray and Susan Glend will show us how easy it is to use the earth's bounty to make salads that can become a meal with little effort. They will be demonstrating how to put these salads together that become gourmet, not just run-of -the-mill creations.

We are pleased to have Markus Schramm of Manna Organics at Veggie Fest this year where he will be presenting a demo on his special Sour Bread Crostini with Carrot Hummus. Manna Bread is simple and wholesome, made from organic sprouted organic grains, seeds, fruits & nuts. It contains no salt, leavening, yeast, oil, or sweeteners. By fully germinating their grains, Manna converts the starches into easily digested natural complex sugars, similar to those found in fresh fruits. The sprouts are ground and hand-shaped into loaves, baked at a low temps, then packed and frozen to preserve shelf life. Markus is the founder and CEO of Manna Organics, LLC.

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