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Veggie Fest Food Demos

Veggie Fest Food Demos

Join us for these exciting vegetarian, vegan, and raw food demos by:

  • Restaurant and Commercial Chefs
  • Cookbook Authors and Coaches
  • Guest Chefs

You'll get great ideas for new dishes to make, plenty of inspiration, and tasty free samples too! 

Check out the demo descriptions below to see which ones are most interesting to you, then... 






Karyn Calabrese Photo

 Karyn's Raw with Karyn Calabrese

Delectable Raw Cuisine 

Sunday, August 16 at 2:00 in Tent #2, (Raw, GF, Vegan)


If you don’t take care of your body, the most magnificent machine you’ll ever be given, where will you live?” -Karyn Calabrese

Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless energy and enthusiasm. The Karyn’s brand including her vegan restaurants, a holistic spa, Inner Beauty Center, natural supplements, catering, home meal plan and skincare/makeup line has endured major success and continues to thrive.

For more information, visit Karyn's website: www.karynraw.com  


 Native Foods

Drew Swint_Native Foods

Native Foods Cafe

With Drew Swint

Satuday, August 15 at 2:00 pm in Tent # 2 (Vegan), Edamame Hummus with Whole Wheat Chips

Sunday, August 16, 12:00 pm in Tent #2 (Vegan), Gluten Free Peanut Butter Parfait


We are very happy to have Native Foods Café at Veggie Fest this year. 

Native Foods Café was founded in 1994 in Palm Springs, California bringing into harmony their passion for fresh food and compassion for animals and the environment. Their food is made fresh daily—from their homemade tempeh and seitan, to their Native Cheese, to their sauces and drinks, dressings and desserts too! The entire menu is 100% plant-based as they strive to create a compassionate dining experience serving up homemade meals that are good for you, your family and the environment. https://www.nativefoods.com/


Drew is an Upstate NY Native, who travelled to Providence, Rhode Island where he received his Degrees in Baking and Pastry Arts, Culinary Arts, and Culinary Food Service Management. Drew moved to Chicago two years ago in pursuit of a Culinary Career in the big city. Along comes Native Foods Café, Drew is recruited to start NFC's first Catering Program and launch it Nationwide. He is here this weekend to show you some party favorites which will sure be a hit at your next event. We hope you enjoy!

 Natures Path

Candace_Natures Path


Nature's Path 

Saturday, August 15 at 5:30 pm in Tent #1, Curried Snack Mix and Qi'a Chaat 

Sunday, August 16 at 5:30 pm in Tent #1, Curried Snack Mix and Coconut Pudding Snacks with Pumpkin Flax Granola


We're proud to have Nature's Path as a Veggie Fest sponsor and pleased to present their demo.

With Nature's Path, it’s more than just digging into a bowl of cereal. It’s eating food that is real and healthy and organic and delicious. 

Nature’s Path is a family-run, passionately independent, sustainably-driven, deliciously-healthy organic food company that believes in "leaving the earth better than we found it". At Nature’s Path, they live for healthy, great-tasting organic foods. Growing organic, healthy foods in a sustainable way is their passion and the cornerstone of company.

Filled with superfoods, Nature's Path makes sure its recipes taste delicious—and pack a very healthy punch too. In their demos, Nature’s Path will be presenting easy and delicious recipes using their organic products.

Candice Macalino, Nature's Path's Marketing Event Manager, will be demonstrating for Nature's Path. She is an excellent and interesting presenter and you will enjoy her presentation.





Manna Organics

Saturday, August 15 at 4:00 pm in Tent #1, Bavarian Tofu Cutlets and Vegan French Toast

Sunday, August 16 at 4:00 pm in Tent #1, Manna Burgers (Vegan) and German Potato Salad-Swabian Style (Vegan & GF)


Manna Organics, LLC is a family owned and operated bakery, located in Lisle, IL.  The bakery began operations in 2007, when they acquired Nature’s Path's sprouted Manna Bread®division.
They make their signature Manna Organics Sprouted breads, artisan Bavarian style sourdough breads.  Their breads, trail mixes, and also bulk organic ingredients are certified, gluten free and organic.

Markus Schramm, owner and operator of Manna Organics will showcase his products in two demos at Veggie Fest.




Angela Dennison

whole Foods Naperville

Whole Foods Wheaton





Whole Foods Market with Angela Dennison

Saturday, August 15 at 11:30 am in Tent #1, Cashew Cream Fruit Parfait (Vegan, Gluten-free)

Saturday, August 15 at 2:30 pm in Tent #1, Stuffed Mushrooms with Kite Hill Almond Ricotta (Vegan, Gluten-free)


Whole Foods Market was founded in Austin, Texas, when four local businesspeople decided the natural foods industry was ready for a supermarket format.  They look for the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture.  We are proud to have them as a sponsor at Veggie Fest.


Angela Dennison is the Health Eating Specialist at Whole Foods Market Naperville. She has over 10 years’ experience in the natural & organic food industry and specializes in plant-based cooking & plant based nutrition. Angela believes that every time we eat, we should keep the focus on nourishing, not just feeding ourselves. She hosts many cooking classes for Whole Foods Market’s healthy eating program, Health Starts Here that is based on whole-foods, healthy fats, nutrient dense & plant-strong meals. Angela has a B.S. in Nutrition from Benedictine University in Lisle.

For more information on Health Starts Here, visit: www.wholefoodsmarket.com/healthy-eating
For healthy tips, questions or for a free consultation email Angela.Dennison@wholefoods.com


Veggin' Out and About

with Danielle Bussone, Author of Time For Change: Whole Foods For Whole Health!” and Co-founder of food and travel blog, Veggin’ Out And About!


Saturday, August 15 at 12:30 pm in Tent #2, New England Clamless Chowder (Vegan and Gluten-free)
Sunday, August 16 at 1:00 pm in Tent #1, Coconut Curry with Indian Spices

(Both Demos Vegan and Gluten-free)

Danielle Bussone is a free-lance writer, a certified wellness coach, a graduate of Cornell University’s certification program in plant-based nutrition, and an avid cook. After discovering the healing powers of food, she became fascinated with creating dishes that were not only health-promoting but bursting with flavor. She is author of, “Time For Change, Whole Foods For Whole Health!” which was released January 1, 2015, by Danrich Publishing, LLC.
Danielle and her husband Rich, co-founded Veggin’ Out And About!, a food and travel blog for plant-based diners. She serves as a restaurant reviewer and writer for Veggin’ Out And About!, as well as editor for contributors from across the globe.
Danielle is currently working on several cookbooks of plant-based cuisines from the US and around the world. She and Rich divide their time between SW Virginia and East Tennessee, where they live with two dogs and two cats, collectively known as their “Beloved Monsters.” 
   Vimi Shukla

Flavors of India

Sunday, August 16 at 11:30 am in Tent #1, Moong Daal and Gingery Tofu with Bell Peppers (Vegan, Gluten-free)

Indian food is a creative combination of spicy, savory, sweet & flavorful ingredients. As the practice of vegetarianism spreads, many of us strive to master techniques in creating vegetarian dishes. In this demo you'll learn a few vegetarian Indian recipes which you will hopefully enjoy recreating at home.

Vimi Shukla Vimi is passionate about cooking and is always exploring new possibilities. Her family inspires her to try out new dishes, and it gives her immense pleasure when people enjoy her new creations. She is always looking ways to make heart healthy, delicious and wholesome meals which satisfies head and heart both.

 Laurie Sadowski

Alergy-free Baking (Discussion about Gluten-free Vegan Baking)

Saturday, August 15 at 3:00 pm in Tent #3 

Sunday, August 16 at 4:30 pm in Tent #3


Author Laurie Sadowski’s love of food began at a young age, but her creativity in the kitchen began when she was diagnosed with celiac disease. Her love of vegan, gluten-free food and helping others resulted in working as a food writer and becoming a published cookbook author. Her books, The Allergy-Free Cook Bakes Bread (2011), The Allergy-Free Cook Bakes Cakes and Cookies (2013), and The Allergy-Free Cook Makes Pies and Desserts (2014) are devoted to gluten, dairy, egg, and soy-free baked goods that taste just like the real thing. Learn more at lauriesadowski.com



Ray's Down-home Breakfast

Sunday, August 16 at 4:00 pm in Tent #2, Scrambled Tofu & Vegetables and Southern Grits/Rice (Vegan)


Ray Glend is an entrepreneur and veteran. For over 40 years he’s had an interest in a healthy lifestyle including food, sports, and spirituality.


Ray has completed 4 Ultra Marathons and 7 Chicago Marathons. And coached other athletes to successfully complete marathons using good race-walking techniques and dietary regime for training and recovery.


Ray loves to cook and has studied food preparation with several leading health advocates. He likes to explore international cuisine and blend traditional with non-traditional recipes. Ray’s unique creations drew crowds at Chicago’s “Real Men Cook” Fathers Day Events. Visit Ray at his Sunrider Booth at Veggie Fest for all of your supplement needs.


Acooba Scott, Food Blogger, Acooba.com

Saturday, August 15 at 4:00 pm, Vegan Sushi

Acooba Scott is an accomplished vegetarian and vegan chef, specializing in family and homestyle vegetarian cuisine. Acooba and her husband have raised 4 children, completely vegetarian from birth, and offer classes and workshops in support of a healthy vegetarian family lifestyle.

A vegetarian for over 25 years, and a founding member of Veggie 411, Acooba is the author of Pie Cups on Parade and Vegan Sushi. She shares tips, techniques, and recipes to help make a vegetarian lifestyle deliciously sustainable.


Talya's Ayurvedic Kitchen with Talya Lutzker


Saturday, August 15 at 1:30 pm in Tent #3, Vegan Mango Lassi, Kale Summer Salad (Vegan, Gluten Free)

Sunday, August 16 at 12:00 pm in Tent #3, Sole, Cashew Summer Cheese, Sweet Orange Date Roles (Vegan, Gluten Free)


Talya Lutzker has always been fascinated with health, the human body & food. For more than twelve years, shehas studied all three, not only as an Ayurvedic Practitioner, Nutrition and Health Counselor, but also as a Massage Therapist, Anatomy Teacher, Yoga Student and Certified Yoga Instructor.

She was diagnosed with psoriasis at the age of 12, and suffered for years from cracked itchy skin. She was told repeatedly by doctors, “there is no cure and there’s no known cause”. She just had to live with it. Aspiring to be model-beautiful, she also suffered from eating disorders throughout most of her college years. 

Through a lot of research and self reflection, she decided to delve wholeheartedly into Ayurveda where her lifelong passion for health, food and cooking was fully & finally met.  She has cooked her food, based in Ayurvedic principals, for the past 7 years. Within the first 6 months of adapting Ayurvedic nutrition, most of her physical ailments healed. Psoriasis that had debilitated her for nearly 20 years practically disappeared.

She became a Certified Ayurvedic Practitioner at the Dhyana School of Therapeutics in Sebastopol in 2003 and practices in Santa Cruz California. www.talyaskitchen.com 



Becoming Vegan: Nutrition with Vesanto Melina, Dietitian

Saturday, August 15 at 12:00 pm in Tent #3,  A Discussion on Becoming Vegan: Nutrtion with Sampling of Gardein Fishless Filet (Vegan)

Sunday, August 16 at 3:00 pm in Tent #3, A Discussion on Becoming Vegan: Nutrition with Sampling of Gardein Mandarin Crispy Chick’n (Vegan)


Vesanto Melina is a Registered Dietitian and co-author of 10 best-selling books that are classics on vegan nutrition, and now in 7 languages. Her Becoming Vegan: Comprehensive Edition and Becoming Vegan: Express Edition (both with Brenda Davis, published by Book Publishing Co) are award winners including star rating from the American Library Association as “the go-to-book” on vegan nutrition. Other books are Becoming Raw with Brenda Davis and Cooking Vegan with chef Joseph Forest. Vesanto’s beautiful and captivating presentations inspire those 

who are fine tuning their plant-based diets. Her websites are

http://nutrispeak.com/ and http://becomingvegan.ca/


Sampling at the end of the presentation will be supplied by Gardein foods.

Beverly Bennett 

The Vegan Chef, Beverly Bennett


Saturday, August 15 at 4:30 pm in Tent #3, Spiralizing is Amazing

Sunday, August 16 at 1:30 pm in Tent #3, Chia & Kale: Two Superfoods for a Super You!

Both demos Vegan and Gluten-free

Beverly Lynn Bennett is an experienced vegan chef and baker, writer, and animal advocate who is passionate about showing the world how easy, delicious, and healthful it is to live and eat as a vegan. A certified food-service operations manager, she earned her culinary arts degree in 1988 and gained much practical experience in the years that followed, working in and managing vegan and vegetarian restaurants and natural foods stores.

Vegan since the early 1990s, Beverly is the author of Vegan Bites: Recipes for Singles, Chia: Using the Ancient Superfood, Kale: The Nutritional Powerhouse, The Complete Idiot's Guide to Vegan Cooking, The Complete Idiot's Guide to Gluten-Free Vegan Cooking, and others. Her work has appeared in many national and international print publications, on public television and DVD, and all over the web. She has hosted The Vegan Chef website at veganchef.com since 1999, and lives in the very vegan-friendly city of Eugene, Oregon.



 Do Terra

Audree Lee

The Mouth is the Starting Line

With Dr. Beri and Audree Lee

Sunday, August 16 at 2:30 in Tent #1, Power Ball Bites (Vegan and Gluten-free)

doTERRA® International, LLC produces and distributes exceptionally high quality CPTG Certified Pure Therapeutic Grade® essential oils. In addition to a premium line of essential oils the company also offers products that are naturally safe, purely effective, and infused with CPTG® essential oils.

In their demo, Dr. Beri and Audree Lee will be featuring  a recipe using doTERRA® essential oils. These nutrient packed power bites are great for days when you just need a little extra boost. Infused with Wild Orange essential oil, they will help keep your body full of energy during your busy day.  About 90% of doTERRA's essential oils are be taken internally and that gives a great nutritional boost.


Rah Rah Raw 

Rah Rah Raw

with the Raw Team

Saturday, August 15 at 1:00 pm in Tent #1, Flax Seed Crackers with Pate and Fresh Peach Pie (Vegan, GF)


We are always happy to have our friends the Raw Team do a demo at Veggie Fest. Katie, Malik and Ellen with other friends are organized and friendly. They present a lot of fun and interesting information about being raw!


Natures Path
Nature's Food
Native Foods Cafe
Natural Awakenings
Natural Awakenings
Butler Foods
Butler Foods
Butler Foods
Butler Foods
Butler Foods



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