Vegan in Bellingham

Like many of you, I have been busy dreaming about all of the delicious food I am going to be cooking, sharing, and most definitely enjoying this coming Thursday. But in the midst of all of this pre-Thanksgiving-recipe-reading & Pinterist Board-Making , I still have to eat. And I don't know about you, but one thing I love to come home to on a chilly November day is a nice warm and flavorful homemade soup. Earlier this week I was having some fun conversing on Twitter and Patrick asked me if I happened to have a good recipe for a lentil soup. Hence the subject of today's post (and tonight's dinner!) is my very own original recipe for my favorite homemade lentil soup. Now before I get started, I should clarify that this recipe actually calls for 2 cups of dried lentils. Lentils are a staple for me, so imagine my surprise when I opened up my pantry and discovered I was running low and had only about a cup left. But one thing you learn early on when cooking is that y...

I'd be willing to bet just about every vegan out there has experimented with the chickpea sandwich spread. It was one of my earliest vegan go-to dishes, and it will forever remain a staple of my vegan lunch-world. I love it because of how tasty, simple, and relatively inexpensive it is to make, and also because it reminds me a lot of the tuna fish sandwiches I used to eat in my pre-vegetarian childhood days. (There's always that whole comfort-food childhood association thing that we all know is very powerful.) Anyway, you probably have your own version of this sandwich spread, but for what it's worth, I am throwing mine out there for your consideration.  Vegan "Tuna" Chickpea Sandwich Spread 2 cans  (or around 4 cups) cooked chickpeas, rinsed and mashed. Juice of 2 smallish lemons (about 1/2 cup) 1 1/2 teaspoon Bragg Organic Sea Kelp Delight 1/2 Tablespoon spicy brown mustard 1/3 to 1/2 cup vegan mayonnaise 1 can black olives (sliced) Dil...