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I’m back home from Portland, and it’s time for a fourth and final recap post about the ’13 Vida Vegan Con.
My first post had me hopped up on sugar and caffeine, thanks to Voodoo Doughnut and Stumptown Coffee Roasters. My second post was all about the swag. My third post was food porn from Saturday’s Portland Vegan Breakfast Showcase. This one will be a little mix of my favorite things from the whole weekend experience.
THURSDAY, MAY 23rd…
Before I got to Oregon, I first stopped in the Lynnwood REI to look at the Vibram FiveFingers shoes. The shoes fit and they were on sale…Score! Later during the weekend, I took my first short walk in them– about 3/4 mile– over the Morrison Bridge.
Then, I met my parents for a quick rendezvous in Centralia, WA, before checking into my hotel room at Hotel Fifty.
It was raining, but I was in the mood to walk, instead of drive, to the White Owl Social Club for a “meet and greet” pre-conference party.
Literally the first people I recognized at the meet and greet were none other than Jasmin Singer and Mariann Sullivan, from Our Hen House. Vegan celebrities! I am HUGE podcast fans of the hens.
I stopped to chat with Jasmin. She was standing next to Carrie from Carrie On Vegan. What a funny coincidence that Jasmin was just at that moment telling Carrie about the vegan restaurant inside Portland’s Adventist Medical Center.
(I had suggested to Jasmin and Mariann via email last year that they dine at the Living Well Bistro while staying in Portland last Fall. They did! Here is the post about the bistro that I sent to the hens.)
For dinner that evening, the Thai Salad at Veggie Grill really hit the spot.
When I turned on the T.V. in my hotel room, I learned that the Skagit River bridge collapsed. I drove over that bridge every work day. Yikes!
FRIDAY, MAY 24th…
I slept like shit and woke up way too early. I remedied that situation with a vegan cream-filled donut and a soy latte. After a shower, I was off to the Portland Art Museum to pick up my official Vida Vegan Con badge and the immense Swag Bag of Wonder. (Good thing I’ve been lifting weights ’cause that sucker was heavy!)
Before the 11:30 a.m. kick-off to the conference, I ate lunch a few blocks away, at Loving Hut. I always love trying out new vegan restaurants. I had the Spicy Cha-Cha.
Once I got inside the Exhibitor Hall, I started to wonder why I ate lunch! I was confronted with booth after booth of vegan food samples. I tried Tofurky pot pie, Nasoya potato salad and Teese nachos. I spooned WayFare (oat-based) ice creams and puddings, and I went back for the Coconut Bliss over and over. I sipped cups of KeVita. I nibbled on Missionary Chocolates truffles. Those are just a few examples!
The first class I attended was a class on Compassionate Parenting, even though I’m not a parent and don’t plan to be. Sayward Rebhal, author of Vegan Pregnancy Survival Guide, was the class moderator.
The reason I went to that class was to see one of my vegan heroes, Dreena Burton. She is a mother of 3 vegan kiddos and author of more than 3 healthy vegan cookbooks. (She’s also much taller than I’d imagined!) Dreena’s blog is an excellent resource for vegan parenting. Be sure to check it out!
Another highlight from Day 1 was Ginny Messina’s class, “Vegan Nutrition: Keeping Your Blog Current & Reliable.” Ginny is The Vegan R.D.
After classes, we were treated to more food samples from Veggie Grill. At the end of the day, I was plenty full so I didn’t need to go out for any dinner. I went back to the hotel room to…what else?…blog!
SATURDAY, MAY 25th…
I slept like a rock on friday night and woke up refreshed. Awesome! I avoided the 4+ Starbucks’ that I saw on the way to the conference venue. Instead, I got my soy latte fix at Public Domain (hint: it’s way better tasting and the barista makes a pretty design with the foam) before diving into the Portland Vegan Breakfast Showcase.
After breakfast, I attended a class by Fran Costigan–the queen of vegan desserts. Interesting tidbit: Fran was once hired by the Esselstyn family to make a wedding cake. No, it wasn’t oil free…it’s cake! Fran said that each Esselstyn is “more good looking than the next”!
The “Build-a-Bowl” lunch buffet featured plenty of protein: greens, beans, “raw walnut meat” (taco flavored), tempeh, tofu, and more.
Following the afternoon classes, I must have been feeling lucky, because I found a 20 dollar bill (!) in the middle of the sidewalk. I later donated it to Chimpanzee Sanctuary Northwest. It was the obvious thing to do!
On Saturday evening, I went back to Veggie Grill for an All Hail Kale Salad. There are only 2 things I need daily: coffee and kale.
After dinner, I enjoyed a walk over the Morrison Bridge, along the riverfront trail, over the Hawthorne Bridge (right before the drawbridge went up), and back to my hotel.
SUNDAY, MAY 26th…
I did a lot of walking during the weekend. It was my goal to not use my car once I got to the hotel. I fulfilled that goal. I enjoyed walking downtown. I enjoyed walking over the Willamette River. And I enjoyed walking in the park on Sunday morning near the Portland Art Museum. I was quite content being alone with my thoughts.
The last day of the conference started with a breakfast buffet. I tried some soaked chia seeds for the first time (bottom of picture). Delicious!
Even better than eating breakfast was chatting with Dreena Burton while eating breakfast. I love her.
Before I go right into lunch (what can I say, I’m obsessed with food), I’ll mention how cool it was to attend a class by Terry Hope Romero. If you don’t know who that is, then I assume you don’t like Vegan Cupcakes. That’s okay. You’ll find something you like in Veganomicon: The Ultimate Vegan Cookbook.
Lunch was a sandwich buffet. I passed by the breads and opted for green leaves. The Upton’s Naturals Bacon Seitan was scrumptious. Upton makes some damn fine food! (I also had more of that yummy walnut meat.)
Ice cream: My favorite food IN THE WHOLE WORLD, period.
While trying to resist eating all the vegan ice cream in the place, I stopped by the booth for All Things Vegan Radio and VegNet Bend. I have a special tie to Bend, Oregon, so of course I had to stop and introduce myself to Judy and Barb. Some day I’ll coordinate a trip to Bend so I can join one of their monthly potlucks.
I attended one afternoon class before driving 3 hours to get back home. I had one final opportunity to snap a picture of Jasmin, from Our Hen House.
My first Vida Vegan Con experience was fantastic. As much as I loved all the vegan food, I do know for sure that the best part for me was just being in the presence of so many fellow vegans.
We’re ALL changing the world for animals. :-)
When in Chicago…Eat at The Chicago Diner! There are 2 locations. We went to the Logan Square one…
THE RADICAL REUBEN
THE SOUL BOWL
CHOCOLATE PEANUT BUTTER CAKE
FRENCH TOAST COMBO, PANCAKE COMBO
Need I say more?
1/2 C EACH: millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)
Combine the dry ingredients. Blend the wet ingredients. Mix together. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
2 1/2 C all-purpose flour
3/4 C spelt flour
4 1/2 t baking powder
1/2 t baking soda
1 t salt
1/2 C non-dairy milk (I used homemade rice/Brazil nut)
1/2 C fresh-squeezed orange juice (approximately 1 juicy Valencia)
1/3 C agave nectar
1 t vanilla extract
Zest of 2 lemons and 2 oranges
6 T coconut oil, cold (portion out 1 T measurements onto parchment and refrigerate until cold/solid)
Combine the dry ingredients in a large bowl. Cut the coconut oil into the mix with a pastry cutter. Add the wet ingredients and stir just until combined.
Turn out onto a floured surface. Pour a teaspoon of olive oil in your clean palms and lightly knead the dough to form a uniformly thick circle. With a pastry cutter, divide into 12 wedges.
Bake at 375 degrees on a Silpat liner (if you have one) for 15 minutes. Cool on a wire rack. Serve with jam.