Proper Eats - Portland, OR

served with bread

organic local seasonal mixed greens topped with seasonal veggies, seaweed-gomasio and choice of dressing.

a bed of fresh spinach covered with avocado, locally grown hazelnuts, cranberries and topped with shredded beets and carrots.

fresh organic arugula, local pears, pecans, shredded beets and carrots, served with raspberry vinaigrette dressing.

organic, seasonal mixed greens, house made kraut, olives, avocado and cucumber, topped with shredded beets and carrots and served with cashew-nori dressing.

fresh made tabouli (organic bulgur, parsley, lemon juice, olive oil) served over a bed of seasonal mixed greens.

a small serving of organic seasonal mixed greens and cucumber topped with grated carrots and beets, sprinkled with seaweed gomasio.

romaine lettuce, herbed croutons and shredded beets and carrots tossed in house caesar dressing and topped with grilled tempeh.

mesculin mix and seasonal veggies with choice of hazelnut arugula pesto, miso-tahini, hummus or sunseed

marinated tempeh, baked and served on daves killer rye bread with caramelized onions, house made kraut and our vegan reuben sauce.

marinated tempeh, caramelized onions and asian slaw, cooked in homemade bbq sauce, served on bread.

spinach, cucumbers, carrots, red onion, kraut and miso-tahini wrapped in an organic flour tortilla.

lightly steamed veggies, brown rice or quinoa and tofu or tempeh, tossed in our hazelnutarugula pesto, served in a tortilla (or bowl)

lightly steamed veggies, brown rice or quinoa, tofu or tempeh, and miso-tahini served in a tortilla (or bowl ) and topped with avocado.

a mix of seasonal steamed veggies, salsa, and your choice of black or pinto beans, brown rice or quinoa, topped with guacamole and corn pumpkin-seed relish. wrapped in an organic wheat or white flour tortilla (or bowl).

organic blue corn chips topped with rice or quinoa, black beans, salsa, vegan cashew cheese, corn-pumpkin seed relish and guacamole. sub tillamook cheddar no charge

rice noodles cooked in peanut sauce with ginger-lime tofu, asian slaw and broccoli, served on a bed of spinach and garnished with lime.

steamed veggies, black or pinto beans, brown rice or quinoa and seasoned tofu or tempeh. sprinkled with seaweed gomasio.

pan-fried and cornmeal breaded tempeh, quinoa and pinto beans, served over sauteed greens, topped with tofu-cilantro sour cream and corn pumpkin-seed relish.

dehydrated mushrooms, onions and cabbage, plus a walnut-mushroom meat, fresh avocado, shredded beets and carrots, all wrapped in 3 collard leaves and served with a small side salad with our carrot-ginger dressing.

three corn tortillas stuffed with seasoned tempeh and steamed veggies, tofu-cilantro sour cream and served with sides of brown rice, black beans, salsa, guacamole, and corn chips. topped with corn pumpkin-seed relish.

a baked splendor of seasonal veggies and red lentils layered with mashed yam, yukon and red potatoes. topped with mushroom gravy and served on a bed of sauteed greens

chickpeas stewed in tomatoes and onions, served over white basmati rice, with a side salad of romaine lettuce, shredded beets and carrot with creamy coconut dressing.

three slices of lightly baked bread, encrusted with garlic, olive oil and herbs.

a serving of organic blue corn chips and salsa.

asian slaw and sunseed spread, wrapped in a collard leaf, served with carrot-ginger dressing.

a beautiful plate of seasonal fruits.

creamy spread of soaked sunflower seeds, tahini, avocado and spices, blended and served with apples, pears and chips.

with cashew vegan cheese or tillamook cheddar, spinach and topped with salsa and avocado.

a medley of seasonal veggies and pita bread served with our house-made hummus.

with earth balance