Vegan in Bellingham

These are the best biscuits for decadent breakfasts sandwiches, biscuits and gravy, or if you craving a biscuit-like roll to accompany your dinner. I make these every Thanksgiving, and they are also one of my husband's favorite brunch items. Vegan Buttermilk Biscuits : Preheat oven to 450. In large bowl sift together 2 cups flour, 3 tsp baking powder and 1 tsp salt.  Cut in 1/4 cup vegan margarine. Stir 1 1/2 tablespoons of apple cider vinegar into 1 cup of unsweetened vegan milk. Add the "buttermilk"  to the dry ingredients and mix. Roll the dough out onto a floured surface and use a round cookie cutter to cut out biscuits. I usually stack two circles on top of each other so that they will break apart easily after they have baked. Bake for 12-18 minutes or until slightly golden on top.

I originally wrote this post in 2009 after receiving  " The 30 Minute Vegan " cookbook as a gift from my husband for Christmas. At that time, it was a book I had been wanting for ages. I love the idea of creating tasty healthy food quickly , especially on work nights.  I modified the following recipe a bit and increased the amount of some of the ingredients so that I would have a big pot of leftovers to feast on throughout the week. The original recipe is on page 158 of the book. Begin by pouring eight cups of vegetable broth into a large pot. Add 3 tablespoons Tamari (or regular soy sauce), and then also 1 and 3/4 cups of quinoa. (The recipe called for only 3/4 cup of quinoa, but I wanted a thicker quinoa dish rather than just a soup, so I increased the amount of quinoa by one cup). Add 1 chopped yellow onion, 2 1/3 cups chopped purple potatoes, (again, the recipe called for only 1 and 1/2 cups of potatoes, but I increased the amount), 1 cup diced carrots, 4...

Onions are amazing vegetables--not only are they versatile in that they can be used in a variety of ways when cooking, whether to add flavor to something, as part of a base or stock, as seasoning, or even eaten on their own--but they also have many health-boosting attributes, including cold and flu-fighting properties. Below is one of my all-time favorite recipes. I first had these at my mother-in-law's because they are also a family favorite--she then shared the recipe with me, although I am not sure of its origin--it is either from one of her cookbooks or an issue of Gourmet magazine. She told me these were easy to make, and at first I did not believe her because they tasted so good and she is an amazing cook who finds many things "easy" that others would find more difficult. But I was happy to discover that she was right--these are quite easy to make after all, and I love dishes that require minimal output for maximum flavor. These onions make a wonderful si...

This is a dish I tend to make in the fall. Every season has its beauty, and I do enjoy nice vibrant evening walks with colorful leaves that swirling around me in the breeze as the air begins to feel a bit crisper, a bit more tingly, just a little bit different. Fall cooking is also fun--hearty soups and tasty comfort foods, foods that make the house smell good and feel warm.  Anyway, it turned out awesome and it was tasty, cheap, and easy---perfect college food and proof that the students have been on my mind. You can make this dish without vegan cheese, but I happened to have some FYH Vegan Cheddar that I needed to use up, so I grated some on to the top, hence the orange color. Begin by pre-heating the oven to 350. This dish is basically a bunch of layers in a  9 x 13 glass casserole pan sprayed with non-stick spray. Start by spreading a single layer of thinly sliced red potatoes along the bottom. On top of that, add thinly sliced pieces of yellow onion, and then...

My mother-in-law is a fantastic cook. Everything she makes is delicious, and when I compliment her on a particular dish, she will often say "it's really easy to make," because she is one of those skilled cooks who doesn't realize that while it may be easy for her, and while she may even give me the recipe, my version still won't necessarily turn out as good as hers. There is one dish she makes that is in my top 5 favorites list, and she of course gave me the recipe, but for some reason, mine is never quite as good as hers! I still make it quite frequently any way and I always enjoy eating it. I think one key thing is to make sure you use a cabbage that is not too large. If you manage to get it right, this is a dish that turns out to taste absolutely lovely. It melts in your mouth with a nice rich and smooth flavor, and it makes a great side to any number of things. It's also fun to make on one of our chilly cloudy "summer" days because the ove...

The thing about a vacation is that while it is great when it's happening, once it's over, it can only carry you so far before the pressures and stresses of every day life leave you hungry for your next one. When I first wrote this post, it was a couple of months after I had gone to Victoria with my husband. Now it's years and years later and it really seems like a lifetime ago. While I may not be able to satisfy my vacation hunger at the moment, I can still try to create a mini-vacation-moment. People often say that smell is the sense most closely related to memory, but I think the sense of taste can be just as transportive, if not to a favorite place in the past, then to someplace entirely new. And before that first taste, there are also the oh-so-lovely, all-consuming moments of creation, of figuring out what flavors go well together, of making something new and delicious. There is something about pairing a delicious muffin with a cup of tea that soothes my soul, th...

To make the dough: ·         Mix 1 packet active dry yeast with 1/2 cup lukewarm water and 1 tsp sugar. Let this sit for a couple of minutes. Add 1/3 cup sugar, 3/4 cup unsweetened cashew milk, 1/3 cup olive oil, 3/4 tsp salt, and 1 tsp cinnamon. ·         Mix in 2 cups of flour, and then continue to add flour by the 1/2 cup full until you have used about 3 and 1/2 cups. ·         Knead mixture to form a soft dough and then place in a dishcloth covered bowl for an hour so that the dough can rise.    For the filling, mix together: ·         1/4 cup brown sugar, 1/4 cup regular sugar, 1T cinnamon, and 2T flour. ·         Then stir in ¾ cups chopped walnuts and ½ cup raisins.   Once the dough has risen, place it on a lightly floured surface and punch it down. Let it sit for ...