Supporting Portland's Vegan, Vegetarian, and Veg-curious Community
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Health Conference
Health Conference
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Plant-Based Menu
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2014 2013 2012 2011 2010

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, sauteed 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