Linguini with Market Fresh Vegetables

After my visit to Portland, I came back inspired to cook. After restocking my refridgerator with market fresh ingredients, I decided to make some pasta. I made linguini with broccoli, peas, tomatoes, and vegan chicken. Very simple and very tasty. To flavor the pasta, I used extra virgin olive oil, nutritional yeast, fresh garlic, salt, black pepper, and a little vegan margarine. Buon Appetito!

That's all folks!

Well, I guess that sums up my trip to Portland, Oregon. Below are some items I brought back, most of which I bought at Food Fight! On the right, you will find earrings and an Indian spice blend from the Saturday Market.

Portland Vacation: The Food, Part 3

Van Hanh Vegetarian Restaurant

Bun Rieu-Vietnamese Tomato Rice Noodle Soup

Tofu with Broccoli and Lemongrass served with Brown Rice

Blossoming Lotus-Pearl

Cashew Hummus Wrap

Soy Curls

Green Salad

Portland Vacation: The Food, Part 2

SweetPea Vegan Bakery

Bacun Scallion and Veggie Cream Cheese

Chipotle and Bacun Scallion Cream Cheese

BBQ Seitan Sandwich

Vegan Creme Filled Chocolate Doughnut

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Laurel Thirst Public House

The Breakfast Spread

Vegan French Toast

Tofu Scramble Burrito with homefries

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Hungry Tiger Too

Portland Tofu Scramble with Biscuits and Gravy, served with a housemade "Cheese" sauce

Vegan Taco

Homefries

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Portabello Vegan Trattoria

Arugula Salad with Fresh Figs and Pecans

Gauo Cheese with Figs and Green apples

Vegan Gnocchi with Pesto and Zucchini

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Jasmine Thai Restaurant

Summer Rolls with Tofu and Peanut Sauce

Massaman Curry with Tofu and Curry Vegetables with Rice Noodles

Portland Vacation: The Food, Part 1

Vita Cafe

Mexican Corn Cake-corn, roasted peppers, salsa, guacamole and vegan sour cream

Denver Scramble-homemade seitan, peppers, onions and mushrooms