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pdxveg.bsky.social
PDX VEG
@pdxveg.bsky.social
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Empowering you to be vegan 🌱
For the 🐥, your 💚, our 🌎
Vegan Mentor Program 📚
Veg Challenges 🤗
www.pdxveg.org
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pdxveg.bsky.social
PDX VEG @pdxveg.bsky.social · Oct 1
We are delighted to report that participants in our most recent Veg Challenge, which took place in July, made significant progress in reducing their consumption of animal products! The full report is here: www.pdxveg.org/2025_report.
On the left is a 9 x 9 grid showing photos of two chickens, a turkey, a duck, a pig, a heart-shaped arrangement of fruit, a cow, a sheep, a school of fish, and two rabbits. On the right is a plot showing the before and after animal product consumption of 33 people who took the July Veg Challenge. Consumption per week decreased from 4.50 to 1.0 servings (median) and 9.62 to 4.41 (average). This decrease was significant based on the sign test, which yielded a one-tail p value of 0.0022. In this plot, each respondent was assigned one or two letters, and the before results are shown as red circles and the after results as green squares. We sorted the data by the lowest to highest consumption before the Veg Challenge. 20 of the participants decreased their animal product consumption (the green squares are below the red circles) and 6 increased their consumption.
pdxveg.bsky.social
We enjoyed returning to 100% #vegan Vtopian in #PDX for another tasty lunch. They have some new menu items that are flavorful and satisfying.
📸: #1 Calzone, Arugula Salad, Rigatoni
The top left is the #1 Calzone, which was filled with pesto, luscious, creamy plant-based mozzarella, and seasonal mushrooms with herbs and garlic oil. The top right is a side of Arugula Salad that was made with pickled radish, chia seeds, chive and dill crumbles, toasted almonds, lemon vinaigrette. The bottom left is the Rigatoni, which consisted of rich and chunky pumpkin seed pesto, pickled Jimmy Nardello peppers, toasted pumpkins seeds, and basil. The bottom right is a view of the inside of Vtopian.
February 8, 2026 at 2:05 PM
pdxveg.bsky.social
For delicious comfort food in a venue that features punk and metal shows, 100% #vegan bar.blackwaterpdx.com in #PDX consistently delivers. They show convincingly that being kinder to ourselves, the other animals, and our 🌎 does not require giving up great taste.
📸: Bacon Bleu Burger, Pierogies
The top left is the Bacon Bleu Burger, which consists of a hearty, seasoned house patty made from black beans, wheat gluten, and beets, plant-based bleu cheese, mushrooms, onions, smoky, thick-cut pig-free Thrilling Foods bacon strips, and burger sauce. The top right shows the outside of Black Water. The bottom left shows one of Black Water’s windows, which is painted with a skeleton hand holding a blue rose and says Full Bar, All Vegan Menu, and All Ages Shows. The bottom right is the Pierogies, crispy dumplings with a creamy potato and onion filling. Srved with rich and tangy plant-based sour cream.
February 7, 2026 at 2:11 PM
pdxveg.bsky.social
It is always a joy to visit 100% #vegan Rad Magic Subs in #PDX. Their irresistible comfort food shows that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.
📸: Pesto Beef, Loaded Baked Potato Soup, Pea Salad, Ube Funfetti Cake from 222 Pastry
The top left is half of a Pesto Beef Sub. It consisted of meaty umami-rich cow-free roast beef, vegan pepperoni, vegan cheese, arugula, creamy herby house-made pesto ranch, tomato, pepperoncini, red onion, and Italian seasoning, plus Mama Lil’s peppers on a light, crispy, and golden brown Vietnamese style French roll. The top right is the Loaded Baked Potato Soup, which consisted of baked Oregon Russet potatoes crushed into a thick, rich, and creamy broth, and topped with pig-free and gluten-free bacon bits, plant-based cheddar shreds, and green onions. The bottom left is the Pea Salad, which consisted of organic green peas, plant-based cheddar cheese, a pinch of red onions, and pig-free bacon bits in a slightly sweet, creamy, smoky dressing. The bottom right is an Ube Funfetti Cake Slice made by Allie Fiery of 100% vegan 222 Pastry. It consisted of rich and moist Funfetti vanilla cake, luscious ube buttercream, and edible silver stars.
February 6, 2026 at 2:11 PM
pdxveg.bsky.social
We were impressed with our meal from namufoodcart.com, a food cart in #PDX that serves up Korean and Hawai’ian food with some flavorful and nourishing #vegan options. They have a separate vegan menu, a dedicated vegan grill, exceptionally generous portion sizes, and very reasonable prices.
The top left is an Aloha Plate, which consisted of lively, spicy, saucy organic tofu, rice, comforting, chewy yakisoba noodles, grilled pineapple, and spinach. The top right is the Namu food cart. The bottom left is The Lot food cart pod at SE 50th and Division, where the Namu food cart is located. The bottom right is a Plate, which consisted of tender, meaty, flavorful and saucy Korean BBQ organic jackfruit, rice, teriyaki, sesame spinach, and sweet, tangy cucumber salad.
February 5, 2026 at 2:22 PM
pdxveg.bsky.social
For innovative and crave-worthy 100% #vegan pan-Asian cuisine in #PDX, norahpdx.com is a great choice. Everything is so full of vibrant and intensely satisfying flavors.
📸: Noodle Soup, Charred Cabbage, and Miso Corn Fritters
The top left is the Noodle Soup, which consisted of rice noodles, meaty five spice braised tofu, cabbage, broccoli, carrot, bean sprouts, cilantro, and crunchy fried garlic in a deeply flavorful, multidimensional, and nourishing vegetable consommé. The top right is the Charred Cabbage, which was firm but also tender and had smoky crisp edges with a rich and smoky cauliflower cream sauce, and green herbs. Served with a lemon wedge. The bottom left is the Miso Corn Fritters. Made with miso, corn, lime leaf, onion, and cilantro, crispy outside with juicy veggies inside, these had a great choice of ingredients and were delightful. Served with a lively and flavorful green curry sauce. The bottom right shows the inside of Norah’s Alberta St. restaurant.
February 4, 2026 at 7:55 PM
pdxveg.bsky.social
Meals from 100% #vegan @mistaconespdx.bsky.social in #PDX are fabulous because Polo and Carlos serve up crave-worthy 🌱-based versions of street food from L.A. and Baja California as well as a celebration of their roots: Queer, Chicanx, Mexican, family, culture, and community. Trans POC eat free.
The top left is the Al Pastor Torta, which consisted of savory, seasoned, meaty house-made pig-free al pastor seitan, shredded lettuce, pico de gallo, and garlic cashew crema on a fresh, fluffy telera roll from Dos Hermanos Bakery. The top right is the Quesadilla Asada, which consisted of savory, seasoned, meaty house-made cow-free asada seitan and house-made melted sunflower cheese in a large flour tortilla, topped with garlic cashew crema, cilantro, and cow milk-free cotija crumbles. The bottom left is a Brownie that was house made with walnuts, pecans, and chocolate chips, and was dense and intensely chocolaty with a fudgy center. The bottom right is a drawing of a person with a mustache, green eye shadow, and bright pink lipstick wearing a sombrero. Underneath it says Mis Tacones in bright pink lettering.
February 3, 2026 at 2:03 PM
pdxveg.bsky.social
Sinfully crave-worthy 100% #vegan soul food from award-winning #BlackOwned Dirty Lettuce in #PDX is a perfect way to celebrate #BlackHistoryMonth. They veganize classic Cajun, Creole, and Southern dishes, keeping all the great taste while leaving animals off the menu.
This is a BBQ Ribs Dinner Plate. It comes with 2 sides. We added an additional side and an appetizer. The BBQ ribs are made with seitan and are meaty and smoky and covered in an intensely flavorful sweet and tangy BBQ sauce. The three sides are: (1) The Cajun mac and cheeze, which is creamy and comforting with lively Cajun spices, (2) Creole Red Beans & Rice, which is lively, hearty, saucy, and comforting, and (3) Cornbread, which is light, fluffy, and sweet.  The appetizer is Fried Cauliflower Bites. These are tender inside a crunchy aromatic cornmeal breading. Served with house-made savory, rich, and tart remoulade sauce.
February 1, 2026 at 2:11 PM
pdxveg.bsky.social
100% #vegan DC Vegetarian in #PDX serves up delicious comfort food. They demonstrate that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.
📸: Pastrami Reuben, Caesar Salad, Chocolate Chip Cookies
The top left is the Pastrami Reuben, which consisted of a very generous amount of meaty, savory, seasoned, house-made thinly sliced and lightly grilled pastrami seitan, sauerkraut, melty cow milk-free cheese, and vegan Thousand Island dressing on grilled marble rye bread. The top right is the Caesar Salad, which consisted of organic romaine, capers, almond parmesan, and herby, rustic croutons in a creamy, tangy garlicky Caesar dressing. The bottom left shows two Chocolate Chip Cookies. Packed full of chocolate chips, these soft and chewy cookies with crisp edges were delightful. The bottom right shows one of DC Veg’s windows. It says DC VEG on top, with three red stars underneath and FRESH SEITAN on the bottom. There is also a flyer with information about the PIRC HOTLINE and another one that says “This is a safe space”.
January 31, 2026 at 2:10 PM
pdxveg.bsky.social
Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. They show without a doubt that being vegan is not about deprivation.
The top left is the Obon Pickle Bowl. This beautiful, exciting, and fun dish has seasoned sprouted brown rice topped with 3 kinds of house-made tsukemono (Japanese pickles), and 3 kinds of osozai (small Japanese vegetable side dishes) each of which rotate. When we went the tsukemono were salted lemon cabbage, amasu pink cauliflower, and daikon amazake, and the osozai were kinpira gobo, shiraae with tatso and bok choy, and braised ginger kombo. Such a brilliant variety of delicious bites. All of this comes with a cup of house-made miso soup with a choice of 3 innovative and delightful flavors: Aleppo chilis with lima bean miso, buddha’s hand with hominy miso, or garlic with white soy miso. The top right is the Yaki Udon, which consists of their fantastic firm and chewy handmade udon noodles stir fried with vegetables, shimeji mushrooms, fried tofu, and garlic sauce. Topped with aonori, sesame seeds, green onions, and pickled gingery beets. The bottom left is the Matcha Pound Cake, which consists of matcha cake topped with anko (sweet adzuki bean paste) and plant-based whipped cream. The bottom right shows the outside of Obon Shokudo.
January 29, 2026 at 2:03 PM
pdxveg.bsky.social
We are so lucky in #PDX to have 100% #vegan lillapdx.com, which serves up delicious Italian food including pasta, pizza, and more. Their veganized versions of traditional Italian dishes are both elegant and comforting, keeping all the flavor and satisfaction while leaving #animals off our plates.
The top left is the Artichoke Rigatoni, which consisted of artichoke cream, rigatoni pasta, capers, sundried tomatoes, red onions, eggplant, and mint. Topped with plant-based parmesan. The top right is the Eggplant Tower, which consisted of crispy but also tender thinly sliced, breaded, and fried eggplant layered with chunky house marinara, house plant-based mozzarella, and plant-based parmesan. The bottom left is the Beet and Fetta Salad, which consisted of poached beets, golden raisins, toasted walnuts, tofu feta, Anjou pears, mixed greens, and ginger citrus vinaigrette. The bottom right shows the inside of Lilla.
January 27, 2026 at 2:09 PM
pdxveg.bsky.social
Worker-owned, family-friendly, and queer-run jaderabbitpdx.com in #PDX serves up crave-worthy and innovative pan-Asian cuisine. The 100% #vegan dishes include dim sum, rice bowls, and noodle dishes and soups, with many gluten-free options.
This figure has 9 parts. In the top row, the left is Ham Siu Gok, the middle is Fried Chili Oil Wontons, and the right is Beefy Kimchi Potstickers. In the middle row, the left is Jade Rabbit Dumplings, the middle is a needle point that says You Win Sum You Dim Sum, and the right is Char Sui Bao. In the bottom row, the left is Pineapple Custard Bun, the middle is PNW SOB (non-alcoholic), and Sol Ring (non-alcoholic).
January 25, 2026 at 2:14 PM
pdxveg.bsky.social
The #vegan options at theturningpeel.com in #PDX are amazing. The uniquely delicious thin crust of their sourdough Neapolitan pizzas is wonderfully chewy, with a bubbly, airy rim, and a pleasant amount of char.
📸: Lime-and-a-Coconut (Vegan Version of Weekly Special)
This is the vegan version of the Lime-and-a-Coconut pizza, a weekly special. It consisted of a coconut preserved lemon crème fraiche base, meaty plant-based lemongrass pork, lemon leaves, red bell pepper, red onion, and luscious creamy house-made tofu and cashew-based ricotta. It was finished with mint and extra virgin olive oil.
January 23, 2026 at 2:00 PM
pdxveg.bsky.social
The uniquely delicious and award-winning Sri Lankan cuisine of 100% #vegan and BIPOC worker-owned @mirisata.bsky.social keeps us coming back for more and continues to delight us. Everything is bursting with vibrant flavors.
📸: Sweet & Sour Tofu Special, Roast Paan, Pineapple Upside-Down Butter Cake
The top left is the Sweet & Sour Tofu Special, a saucy, sweet, tangy, and savory tomato-based stir-fry with crispy, meaty breaded tofu from Ota Tofu, pineapple, ginger, garlic, rampe, lime juice, red onions, and banana peppers. The top right is the Roast Paan, a very generously sized piece of leavened coconut bread, twice cooked so it was crispy on the outside and light and fluffy on the inside. The bottom left is the Pineapple Upside-Down Butter Cake – a delicious pineapple twist on the popular Sri Lankan butter cake. The bottom right is the outside of Mirisata.
January 21, 2026 at 2:05 PM
pdxveg.bsky.social
Happy Martin Luther King Jr. Day! A great way to celebrate and continue his legacy is to #SupportBlackOwnedBusiness. Here are 9 fantastic choices for #vegan meals from #BlackOwnedBusinesses in #PDX.
The 9 photos are numbered left to right starting at the top: 1) Jollof Meal Vegan from Akadi PDX, 2) Veggie Combo plus Bederjan Tibs from Bete-Lukas, 3) The Soul Bowl from Black Girl Veggies, 4) Soul Bowl with BBQ Tofu from CoKieas’ Kitchen, 5) Vegan Strawberry Cupcake from DB Dessert Company, 6) Fried Chicken Plate from Dirty Lettuce, 7) Jerk Tofu from Jamaica House, 8) Vegan Combo Plate from Kabba’s Kitchen, 9) Diri Blan, Sòs Pwa, & Legim (Vegan Option) from TapTap PDX.
January 19, 2026 at 2:11 PM
pdxveg.bsky.social
It is always a joy go to 🌱-based, macabre, mystical 100% #vegan mementomoricafe.com in #PDX. Their one-of-a-kind deliciousness and joyfully fun and spooky vibe show that you don’t have to sacrifice great taste and fun while being kinder to yourself, the other animals, and our 🌎.
The top left is the Cubano Sandwich. The crave-worthy combination of Prime Roots pig-free ham, soy curl pig-free pork in house mojo sauce, and melty Vevan Foods cow milk-free cheddar was intensely satisfying. The top right is the BABA YAGA Sand-witch, which consisted of sweet and savory house cranberry scream cheeze, meaty Prime Roots turkey-free deli slices, lettuce, and tomato on toasted sourdough. The bottom left is Frank Monster Toast. This delicious caprese-inspired mourning toast had juicy tomatoes, baby spinach, melty Vevan Foods cow milk-free mozza/monster-ella cheese, pesto cream cheese, and a sweet and syrupy balsamic glaze drizzle on a toasted sourdough. The bottom middle is a Cookie Butter Muffin that was fluffy and tender, topped with crumbles and a delightfully gooey drizzle. The bottom right is a MIDSOMMAR Skull Cake. Their take on their banana caramel chai, this was a chai cake with banana pieces and a banana drizzle.
January 17, 2026 at 2:13 PM
pdxveg.bsky.social
The crave-worthy Detroit-style pizzas and more of 100% #vegan Boxcar Pizza in #PDX are always a joy and show that being vegan is not about deprivation. Such a win for all of us, the other animals, and our 🌎.
📸: Bacon Damn Sure Pizza, Kale Caesar Salad, 222 Pastry Fluffer Nutter Cake Slice
The top left is the Bacon Damn Sure Pizza, which consisted of luscious melty GOOD PLANeT Foods cow milk-free cheddar and mozzarella, jalapeños, pig-free bacon, cow-free beef, red onions, and ranch and BBQ drizzles. on a thick sourdough crust with crispy edges and a light and airy crumb inside. The top right is the Kale Caesar Salad, which consists of kale, creamy, tangy, and garlicky plant-based Caesar dressing, grated cow milk-free parmesan, ground pepper, sea salt, and crunchy croutons plus lively, seasoned, crispy, meaty Buddy’s Steaks fried plant-based chicken. The bottom left is a Fluffer Nutter Cake Slice made by Allie Fiery of all-vegan 222 Pastry. It consisted of tender and rich vanilla cake with luscious peanut butter and marshmallow buttercream frosting. The bottom right shows the outside of Boxcar Pizza.
January 16, 2026 at 2:14 PM
pdxveg.bsky.social
mestizopdx.com serves up innovative and delicious Latin American cuisine with some amazing #vegan options and everything is 100% #gluten-free. Their creative 🌱-based versions of classic Latin American dishes are full of vibrant, deep, and intensely satisfying flavors.
The top left is the Hongo del Norte, which consisted of farm and wild oyster mushrooms, spinach, roasted corn and peppers, tomato, coconut guajillo, and rice pilaf. The top right is the Brussels Sprouts, which were firm but tender with smoky crispy leaves and crunchy shallots with a spicy, sweet, and tangy chili pineapple sauce. The bottom left is the Empanada De Champinones, which were made with organic masa, tender mushrooms, spinach, and vegan mozzarella. Served with pikliz (vibrant, tangy, and sweet Haitian pickled vegetable relish), and creamy, savory mojo aioli. The bottom right is a view of the Mestizo dining room.
January 14, 2026 at 2:02 PM
pdxveg.bsky.social
Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. They show without a doubt that being vegan is not about deprivation.
The top left is the Okaya. To celebrate the Festival of Seven Herbs or Nanakusa no Sekku, the already amazing okayu has some great new additions. This one has turnips and daikon greens along with creamy and comforting brown rice Japanese congee, umami-rich shio koji marinated shiitakes, umeboshi, roasted seasonal squash, savory seasoned tofu crumbles, scallions, and kakiage (savory fritters comprised of onions, cabbage, and other seasonal ingredients). The top right is the Okonomiyaki, a cabbage and onion pancake with fried tofu and ginger-pickled beets, topped with house tonkatsu sauce, house-made tofu-based mayo, house furikake, and shichimi. The bottom left is the Curried Korokke, made with Japanese sweet potatoes plus raisins, curry spices, and panko, and served with tangy, sweet tamarind sauce. The bottom right is the Apple Miso Caramel Panna Cotta with Kinako "Snow”, made by Camellia Vegan Patisserie. It consisted of smooth, rich, and creamy miso caramel-infused panna cotta that was topped with fuji apple gelée, chantilly cloud dollops, kinako (toasted soybean powder), infused powdered sugar "snow" dusting, and a tuile decoration.
January 12, 2026 at 2:09 PM
pdxveg.bsky.social
We treated ourselves to a crave-worthy, creative, fun, savory, and sweet meal from vegan-friendly Honey Butter Country Fare and 100% #vegan Hail Snail, both located at www.arborbeerlodge.com in #PDX.
The top left is the Mustard Fried Chik’n & Funnel Cake from Honey Butter Country Fare, which consisted of a powdered sugar funnel cake made with a sweet batter that was fried to form a light, crispy, swirly cake topped with a big piece of savory, meaty “chicken-fried” tofu with house-made bee-free honey mustard sauce. The top right is a Savory Snail from Hail Snail, which consisted of smoky Thrilling Foods pig-free bacon, Eat Just egg, Follow Your Heart cheese, and sweet and spicy Rose City Pepperheads Lip-Smackin’ Loganberry pepper jelly on a tender fluffy savory roll. The bottom left is the Bee from Hail Snail, which consisted of pecans, maple cream, toasted coconut, crushed Newman-O’s, and royal purple icing on a fluffy, tender cinnamon roll with a delightfully gooey filling. The bottom right is a Linus and Lucy Loaded Corn Dog (vegan version) from Honey Butter Country Fare, which consisted of a cornbread-battered dog that had a crispy coating and was fluffy inside made with a Better Balance dog that was hand-dipped and fried golden brown, topped with sweet and savory house peanut butter sauce, crunchy garlic n’ onion chili oil, and a sprinkle of green onions.
January 11, 2026 at 2:23 PM
pdxveg.bsky.social
We are inspired by the talent, drive, determination, and sense of adventure that Carina Comer brings to 100% #vegan carinasbakery.com. The innovative and delicious creations, including 2 amazing New Year’s specials, that she produces by veganizing classic family recipes from Sweden, are delightful.
On the left is the Hummus Plate Smörgås, an open-faced sandwich with house-made hummus on limpa, a traditional Scandinavian rye bread with a light and tender crumb, aromatic spices, and a hint of sweetness (our choice) or gluten-free bread, topped with roasted squash, carrot lox, cucumber, radish, and pickled onion. Great choice of delicious ingredients. On the right is the New Year’s Swedish Split Pea Soup. Thick, chunky, herby, hearty, and comforting, this traditional Swedish classic with a lucky twist has split peas simmered with black-eyed peas, garden veggies, and their signature spice blend.
January 10, 2026 at 2:12 PM
pdxveg.bsky.social
We enjoyed another fabulous brunch from 100% #vegan epifpdx.com in #PDX. The menu is full of creative and crave-worthy dishes that show so convincingly show that being vegan is not about deprivation. Such a win for all of us, the other animals, and our 🌎.
📸: Empanada, Quiche, Chicky Sandwich
The top left is the Empanada, a crave-worthy and very generously sized baked empanada that was filled with fluffy mung bean egg, lively soyrizo, vegan cheddar, and mushrooms inside a flaky, buttery shell. It was topped with a vibrant tomato-carrot sauce and served with potatoes. The top right is the Quiche, which consisted of mung bean egg, house-made smoky vegan gouda, mushrooms, and scallions on top of a buttery flaky crust. It was drizzled with a vibrant tomato-carrot sauce and served with potatoes. The bottom left is the Chicky Sandwich, which consisted of a meaty fried chicken-free patty, avocado, apple, lettuce, tomato, ají amarillo sauce, and chive aioli. The bottom right shows the outside of Epif.
January 9, 2026 at 2:02 PM
pdxveg.bsky.social
It is always a joy to visit 100% #vegan radmagicsubs.com in #PDX. Their feel-good comfort food is irresistible and shows you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.
📸: Steak & Shroom, Arugula Bacon Date Salad, 222 Pastry Cake Slices
The top left is one half of the Steak & Shroom, which consisted of meaty, tender, thick-cut umami-rich grilled mushroom seitan slices, tangy, flavorful balsamic mushrooms, grilled onions, plant-based cheese slices, horseradish, arugula, Mama Lil’s peppers, and a parsley and pepita spread on a fresh baked French baguette. The top right is the Arugula Bacon Date Salad, which consisted of arugula with crispy smoky chopped pig-free bacon, dates, red onion, and toasted Oregon pumpkin seeds with house-made sweet and tangy bee-free honey mustard dressing. The bottom left is a slice of Chocolate Cream Cheese Cake made by Allie Fiery of 100% vegan 222 Pastry. It consisted of chocolate cake and luscious chocolate cream cheese buttercream. The bottom right is a slice of Pineapple Upside Down Cake, also made by Allie Fiery. It consisted of roasted pineapple cake, brown sugar simple syrup soak, luscious caramel buttercream, and a maraschino cherry on top.
January 6, 2026 at 2:15 PM
pdxveg.bsky.social
All-vegetarian, mainly vegan cokieaskitchen.com in #PDX serves up delicious soul food dishes that are flavorful, comforting, generously sized, and reasonably priced. The #vegan versions of comfort food classics show that being vegan is not about deprivation.
The top left is 3 Vegan Tacos – (1) smoky mushrooms with onion and cilantro, (2) seasoned tofu with tomato, onion, and cilantro, and (3) smoky, tender jackfruit with tomato, red and yellow bell pepper, onion, cilantro, and pineapple, all in soft flour taco shells. Served with savory, saucy black beans and rice. The top right is Vegan Gumbo, which consisted of herby vegan sausage and an assortment of vegetables in a hearty roux with spicy, bold flavors poured over rice and topped with fried okra that was crispy outside and tender inside. The bottom left is a Garden Salad, made with lettuce, arugula, red and orange bell peppers, pepperoncini, cucumber, tomato, and mushrooms. The bottom right is the CoKiea's Kitchen food cart.
January 3, 2026 at 2:11 PM
pdxveg.bsky.social
Wishing you a happy, healthy, rewarding, and meaningful New Year! We welcomed the new year with a fabulous Lankan-Chinese feast from all-vegan and BIPOC worker-owned @mirisata.bsky.social. This is also available today.
The Lankan-Chinese feast consisted of: Deviled Pork – meaty breaded and fried 🐷-free soy curls stir-fried in their famous sweet and spicy deviled sauce with onions, banana peppers, tomatoes, and curry leaves Cashew Fried Rice – with carrots, cabbage, and scallions. Tempered Carrots – carrots sautéed with a "tempering" of aromatic spices. Cucumber Sambol – thinly sliced cucumber with red onions and chilies. Lankan-Chinese Chili Paste – full of flavor and 🔥. Parippu – mild lentil curry made with mustard seeds, cinnamon, and coconut milk. Vegetable Chop Suey – carrots, red onions, cabbage, napa cabbage, and baby corn. Stir-fried “Egg” Noodles – springy 🐔-free 🥚 noodles, scallions, onions, and carrots. Pol Sambol – grated coconut salad with onions, chilies, and lime juice. (bottom center) Chickpea Curry – hearty and protein-packed. (middle center) Seeni Sambol – caramelized onion chutney with tamarind, chilies, and sugar. (right center) Papadams and Fortune Cookies (not shown)
January 1, 2026 at 2:07 PM
pdxveg.bsky.social
We enjoyed our first visit to 100% #vegan thedustedcup.com, a cozy café in #PDX that serves up delicious, creative, and nourishing 🍄‍🟫 drinks, 🌱-based meals, and treats.
📸: Grilled Portobello Sandwich, Maitake Chocolate Chip Pumpkin Muffin, Double Chocolate Chaga Muffin, House Bacon Cheeseburger
The top left is the Grilled Portobello Sandwich, which consisted of a juicy seasoned portobello, melty plant-based cheese, organic spinach and red onion, and sweet-chili smoky shiitake sauce on toasted sourdough. The top right is a Maitake Chocolate Chip Pumpkin Muffin. The bottom left is a Double Chocolate Chaga Muffin. The bottom right is the House Bacon Cheese, which consisted of a hearty and nourishing smash patty made from black beans, TVP, chaga, herbs, and spices, melty plant-based cheese, and pig-free bacon, topped with organic spinach, pickles, red onion, and a smoky maitake sauce.
December 28, 2025 at 2:12 PM