Supporting Portland's Vegan, Vegetarian, and Veg-curious Community

Northwest VEG is a 501(c)(3) non-profit organization based in Portland, OR that works to educate and encourage people to make vegan choices for a healthy, sustainable, and compassionate world.
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Peter Singer - Free Lecture at Pacific University

September 10 (7:00 - 8:30 PM)

Peter Singer, one of the most well-known contemporary philosophers and an influential public figure, will be presenting, "The Most Good You Can Do: Effectively Aiding Humans and Other Animals." on the Forest Grove campus of Pacific University. He is the Ira W. DeCamp Professor of Bioethics at Princeton University. His book, Animal Liberation, is credited with starting the modern animal rights movement. His writings on ethics, medicine, health care, charitable giving, effective altruism, public policy, and animal issues have influenced not just countless philosophy students, but also well-known public figures.

The lecture will be at the Stoller Center on Pacific University in Forest Grove, Oregon (see map) and is FREE and open to the public. No tickets are necessary. Click here to visit the event FaceBook page.

A reception and book signing hosted by Northwest VEG and Pacific University will follow.

NW VEG Eastside Potluck and Presentation by Matt Ball

September 20 (5:00 PM)

After our community potluck, please help us in welcoming Matt Ball from Farm Sanctuary for his talk "The Path to Animal Liberation: Lessons from past movements and unique aspects of our work". Some animal advocates will cherrypick aspects of past social justice movements as a means of defending their chosen tactics. Doing so misses two important points: not every tactic of past social justice movements aided in advancing the cause, and there are significant differences between our efforts for animal liberation and past social justice movements. Matt will review the lessons of past movements as they relate to our current efforts for animals. He will also look at the specific lessons from our movement’s history, with a special emphasis on his quarter century as an advocate. Drawing on this history, he will outline a productive path to animal liberation.

This event will be at the Friends Meeting Hall, 4312 SE Stark St., Portland, OR. Come to the potluck at 5:00, the presentation at 6:30, or both! Please bring a plant-based (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. Need plant-based ideas? Click here. If you come alone, figure the amount to serve 4-6 generously; increase the amount 4 servings for each additional person in your party/family. Northwest VEG potlucks are alcohol-free events, and we start eating at about 5:15. For more information email A donation of $2-5 per person is suggested to help cover the cost of the room rental.

Julie's Gluten-Free Easy Berry Cobbler

July 3, 2015

By Julie Hasson, cookbook author and speaker at our upcoming Gresham potluck on Sunday, July 12.

This recipe has quickly become my very favorite! It’s so easy to make, makes a large dessert to feed a crowd, and can be customized to whatever fresh or frozen fruit you have on hand.

1 bag of Julie's Original Gluten-Free White Cake Mix
1 1/2 cups plus 2 tablespoons non-dairy milk
1/3 cup olive oil, canola or melted coconut oil
1 teaspoon pure almond extract or 2 teaspoons pure vanilla extract
5 rounded cups fresh or frozen (not thawed) raspberry, blackberries or blueberries (or sliced peaches or nectarines or a combo) About 1- 2 tablespoons granulated sugar, for sprinkling

Mix everything (except for the berries and sugar) together in a large bowl until smooth. Spread into a greased 9 x 13-inch glass baking dish. Evenly sprinkle berries and fruit on top of batter, lightly pressing it in, and sprinkle with sugar. Bake in a preheated 350°F oven for about 1 hour and 10 minutes, or until the top of the cake is firm to the touch and baked through. Depending on your oven, it might take an extra 15 minutes or so. Enjoy!

Variation: You can substitute 1 peach (or more), which has been peeled seeded and sliced, for 1 cup of the berries.
Tip: Strawberries are the only berry that doesn’t work as well for this recipe.

Portland Vegan Beer & Food Fest

September 26 (1:00 - 7:00 PM)

The Portland Vegan Beer and Food Festival will be taking place at Zidell Yards and feature local & regional craft beer. Hosting 50 of Portlands favorite vegan restaurants, carts, trucks, and vendors. We will also be bringing some of our favorites from this year's LA Vegan Beer and Food Festival.

Save $10 by buying your tickets now!

Upon entry you will receive your very own Vegan Beer & Food Festival glass and enjoy unlimited pours from 50 breweries featuring 100+ different beers. We do sell a non-drinking ticket as well. Also, we always have a few GF beers, and we will have handful of vendors that are GF as well. Food is not included in the ticket.