This figure has 4 parts. The top left is The Soul Bowl, which contains lively, tender collard greens, seasoned black-eyed peas, creamy mac and cheese, smooth and creamy mashed sweet potato, both the yellow and purple varieties, and fried enoki mushrooms that were crispy on the outside and tender and juicy on the inside, standing in for fried chicken. The top right is the French Toast, which is fluffy and served with vegan scrambled eggs house-made using mung beans and mixed with chopped veggies and melty vegan cheese and more of those crave-worthy fried enoki mushrooms. The bottom left is the Watermelon Salad, which consisted of juicy sweet watermelon with Follow Your Heart deliciously rich, creamy, tangy, and salty plant-based feta crumbles, basil, mint, and lime vinaigrette. The bottom right is Black Girl Veggies owner, Sho O’Neal.
We were impressed and delighted by our meal from Sho O’Neal of 100% #vegan, gluten-free, and incredibly delicious Black Girl Veggies. She is at portlandfarmersmarket.org at PSU in #PDX on Sat and the King Market on Sun.
#VeganSoulFood #SupportBlackOwnedBusinesses #BlackWomanOwnedBusiness
