October 23, 2013

That Vegan Thing: Portland food fest invites vegans to the party

Chris McClay, owner of Modern Vegan, shares the recipe she’ll feature at Harvest on the Harbor on Saturday.

By Jeff Peterson

Harvest on the Harbor is coming up this weekend and the Convention and Visitors Bureau of Greater Portland is expanding its culinary palate. In addition to seafood, meat and dairy-based desserts, this year they will showcase some vegan and vegetarian options.

One of the exhibitors will be Chris McClay. She is the founder and owner of a company called Modern Vegan, whose mission is to educate and support individuals and families who want to incorporate more plant-based meals.

McClay has teamed up with The Pepper Club in Portland to present her latest service, Modern Vegan Meal Delivery. They purchase ingredients, prepare meals and deliver them to anyone interested in trying dishes with no animal products.

Saturday at the Ocean Gateway Pavilion from noon to 2:30 p.m. and 4 to 6:30 p.m., McClay and the restaurant will serve up pecan-coriander cakes.

The recipe for this delicious and very healthy dish follows.

McClay also will be on hand Saturday to answer any questions about the new service and the food.

Enjoy this year’s Harvest on the Harbor and that vegan thing.

For more information on McClay and some of her recipes go to modern-vegan.com.

For more on the event, go to harvestontheharbor.com.

PECAN-CORIANDER CAKES

1 package organic extra firm tofu

3/4 cup toasted pecans, finely ground or hand-chopped

2 tablespoons ground coriander

2 tablespoons chopped cilantro

1/4 cup wheat free soy (I use Sanjo wheat free soy)

1/4 cup ground flax seed

1 tablespoon of black pepper

1 squirt of sirachi (hot sauce, optional)

In a large bowl combine all ingredients and mix with hands to form even mixture. Line a cookie sheet with parchment paper. Place 1/2 cup scoops on parchment line pan. Recipe should make 8 scoops. Bake 20 minutes. Then serve with Tunisian sauce, brown rice and vegetables.

Tunisian Sauce:

1 head of Italian parsley (triple wash and remove stems)

2 to 3 ripe tomatoes

5 cloves of garlic

1 tablespoon coriander

1 tablespoon cumin

1 teaspoon red pepper flakes

1 teaspoon salt

Juice of 1 lemon

Pour on top or dip cakes in the sauce. Whatever you prefer.

Jeff Peterson anchors 5 to 7 a.m. on CBS 13 and 7 to 8 a.m. on FOX 23 and is a vegan.

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