faux-meat spaghetti toppers
zucchini noodles in a tomato-basil sauce topped with a giant meat-free ball of vegetable protein
healthy and humane cuisine
Image: Portobello's Chef Aaron Adams in the kitchen by Darryl James.
WWeek 2015
WWeek 2015
Willamette Week’s reporting has concrete impacts that change laws, force action from civic leaders, and drive compromised politicians from public office. Support WW's journalism today.