Fruit

Enhancing Health with
Plant-Based Nutrition

Friday, September 26, 2014 8:30am-5pm

Oregon Convention Center
Oregon Ball Room
777 NE MLK, Jr. Blvd., Portland

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Conference 2014

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Purpose and Objectives

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Plant-Based Menu

Continuing Education Credits

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Plant-Based Gourmet Menu

The menu will feature organic local produce and gluten-free options and is subject to slight changes.

Morning Beverages

Freshly brewed coffee and tea will be provided along with natural sweeteners and non-dairy creamers.

Lunch Options

Soft tacos with either corn or flour tortillas featuring Tofurky tempeh, sautéed fajita vegetables, plant-based cheese, and pico de gallo.

Raw tomato gazpacho soup with a refreshing avocado salsa.

Zucchini and yellow squash “pappardelle” pasta with a tahini vinaigrette.

Farro and kamut dish with whole grains from Bob's Red Mill, fresh corn, peaches, mint, and lime.

Frisse and mizuna salad with tomato and cucumber and a minestrone vinaigrette dressing.

A decadent dessert from Petunia's Pies and Pastries.




Thank you to our amazing donors:






Interested in donating to our menu? Please contact Chelsea Davis at chelsea@nwveg.org