Dineouts are starting again, beginning this month. Join us for a special event dineout at Walk the Wok, which was featured in Northwest VEG's February newsletter. The restaurant will be open on this day only to people who register for this dineout, so we’ll have the whole restaurant to ourselves! Walk the Wok is in the former location of Loving Hut and has the same great menu. We need to support good vegan businesses like this to keep them going.

Enjoy their Golden Beauty, General Tso's Divine, Noble Broccoli, Sweet and Sour Divine, Golden Wontons, and more. You can view Walk the Wok’s full menu online at Grubhub. Their sauces are what make these dishes great. Come join us for a memorable experience!

We will meet Sunday, March 24, at 5 pm. Pre-registration is required for this dineout. If you need to cancel, please contact the host listed in your registration confirmation. Click the button below to register.

Pre-registration is required for this event. Click the button below to register.

If you need to cancel, please contact the host listed in your registration confirmation.

Dr. Michael Klaper

Moving Medicine Forward



Dr. Michael Klaper spoke live via videoconference to the Vancouver potluck attendees recently about his program,

Moving Medicine Forward. To see the full video, click here.

About Veggie Grill

By Susan Hanson

In April 2023, I wrote a story about my favorite burger spot, Next Level Burger. Their goals are to serve delicious vegan food throughout the country using only organic produce and GMO-free ingredients and to pay livable wages to their employees. Now Next Level Burger, along with VegInvest has acquired Veggie Grill to take it to the next level. Veggie Grill’s menu will stay the same for now, but there may be some changes in the future. And, as of two weeks ago, everything is organic!

Veggie Grill was started in 2006 in Irvine, California, to help change America’s food culture for the better—for people, animals, and the planet. There are now a total of 17 Veggie Grills in California, Oregon, Washington, and Massachusetts. And luckily for us, there are two Veggie Grills in the Portland metro area: in downtown Portland on Taylor Street and in Beaverton.

Veggie Grill’s menu includes burgers, bowls, salads, wraps, sides and more. The menu changes seasonally, and there are always specials!

Recipe of the Month

Creamy Lemony Dijon Dressing

By Linda Tyler, The Gracious Vegan

Author of The Plant-Based Anti-inflammatory Cookbook

This dressing tastes a bit like creamy Italian dressing, but the lemon and Dijon notes pull it over the Alps toward France. The lemon gives it such a fresh flavor. You could substitute tarragon for the parsley and really up the Frenchiness.

Makes about 1 cup

Put all the ingredients in a blender, or a container to use with your immersion blender, and blend them together until smooth.

●    Juice from 2 medium-large lemons (about 1/3 cup)

●    2-3 cloves garlic, peeled and sliced

●    1/4 cup water

●    1/4 cup tofu (any kind, but I use silken)

●    1/4 cup tahini (or cashew or almond butter)

●    2 Tablespoons (lightly packed) parsley leaves (or 2 teaspoons dried)

●    2 teaspoons Dijon mustard

●    1/4 teaspoon onion powder

●    1/4 teaspoon salt

●    Pinch black pepper



Store in the refrigerator. It is ready to use, but if you wait a day, the flavors will blend nicely and you may also need to stir in additional water. Lasts at least a week in the refrigerator.