Vegan in Bellingham

Sometimes I get into a cooking rut, usually when I am tired or have been really busy and cooking starts to feel more like an obligation than a joy, which I think is an absolutely terrible feeling to have. Then I have to choose to become inspired again, and this usually happens in a number of ways. Sometimes it's a new cookbook, but it can also be dining out and having either a particularly good or particularly bad meal at a restaurant. Or other times it is as simple as me deciding to put on some good music and rummage through the fridge for creative cooking ideas. It can be very liberating to clear off the largest kitchen counter in order to fill it up again with every item there is in the veggie bins, and ponder "What can I make with all of this?" And often I can even turn it into a game with myself--a true challenge in creativity--to take the basic flavor concepts of what I know I like, but make myself come up with something new without the aid of any cookbooks. The lib...

My go-to vegan scrambled "egg" recipe is below: In a food processor, combine: 1 package Mori-Nu silken firm or extra firm tofu 2 and 1/2 tablespoons unsweetened vegan milk 2 tablespoons nutritional yeast 2 tablespoons cornstarch or potato starch 1 generous tablespoon tahini 1/2 teaspoon onion powder 1/4 teaspoon turmeric pinch of smoked paprika 1 teaspoon black salt Spray a medium to large sized non-stick pan with non-stick olive oil spray, and place over medium heat. Pour the egg mixture into the pan and cover with a lid. If you have a glass lid, it's a little easier to keep an eye on the cooking process. Flip the egg mixture over in sections once the underside starts to get firm. Lower or raise heat as needed. Once the tofu mixture is thoroughly cooked, you can melt some vegan cheese over the top if you so desire. Serve with or on toast, next to a side of hash browns, or by itself, and enjoy!