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Plant-Based Gourmet MenuThe menu will feature organic local produce and gluten-free options and is subject to slight changes.
Morning BeveragesFreshly brewed coffee and tea will be provided along with natural sweeteners and non-dairy creamers.
Lunch OptionsSoft 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 firstname.lastname@example.org
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