Food

Plant Power

Bellingham Vegan Restaurant Week

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What: Bellingham Vegan Restaurant Week

Where: Throughout Bellingham

More:

WHEN: Through Sun., Sept. 26

Info: http://www.bellinghamvegfest.org

Wednesday, September 22, 2021

It’s not a coincidence that Bellingham Vegan Restaurant Week coincides with the City of Bellingham’s ALL IN for Climate Action Week—both of which are taking place through Sun., Sept. 26

As more people wise up to the fact that plant-based alternatives to food items such as meat, dairy and eggs are more humane and use far less of the Earth’s resources on the way from the farm to their dinner plates, they’re also making the connection that embracing a vegan or vegetarian lifestyle is not only beneficial for their bodies, it’s also good for the planet.

Bellingham Veg Fest founders Tamara Pavesi and Selena and Justin Holmes are already tuned in to this timely topic, and they’ve made it their mission to educate fellow community members about animal rights by organizing outreach activities and events, giving a platform to nonprofits whose mission is to protect and care for the environment and its critters, and celebrating vegan-friendly businesses who offer “thoughtful and intentional” food options.

That last mandate pertains in part to the second annual Vegan Restaurant Week, when area diners will have the opportunity to expand their palates and their minds at approximately 20 restaurants and mobile eateries who’ve signed on to provide plant-based specials throughout Sunday.

“Bellingham has many restaurants who are committed to expanding their animal-free dining options and this weeklong event will showcase what they have to offer,” organizers say. “From burgers to pizza to tacos to much, much more, you won’t believe all there is to eat.”

At the Alchemy Creamery food truck, a sweet treat dubbed a “Whatcom Sundae” will be conjured from a gluten-free waffle bowl with vegan maple and nettle ice cream drizzled in caramel and topped with Glacial Rock candy. (Find them Wednesday at Wander Brewing Co., Thursday at Stones Throw Brewery, Friday at Menace Brewery, and Sunday at Kulshan Brewery.)

Boundary Bay Brewery’s house-smoked jackfruit sandwich (pictured) is also worth a try. With the addition of grilled pineapple, yellow submarine sauce, pickled onions and peppers, you’ll want to dig in, ASAP. Nearby, Cosmos Bistro will offer fall succotash bowls, delicata and spinach lasagne with house salad and garlic bread, as well as spicy sweet potato tacos, and Emerald City Smoothies will be blending up a vegan tropical berry mix.

More specials abound, whether it’s an apple turnover at Holly Meat Pies, New Mexico Tamale’s vegan versions of enchiladas, flautas, burritos, bites, desserts and more, or New Public Food Truck’s carne asada fries and deep-fried coconut “shrimp” with orange marmalade dipping sauce. At Otherlands Brewery, the options include a mushroom po’boy, sweet potato chipotle veg wrap, vegan potato and onion pierogi served with beer mushrooms, vegan latkes, summer heat corn salad, and Caesar salad.

Count on Pepper Sisters to get on the meat-free bandwagon, as well. Marinated portobello mushroom fajitas with guacamole and roasted guajillo salsa, whole wheat tortillas, beans, rice and salad is sure to entice, but they don’t stop there. Polenta fries with roasted red pepper chipotle ketchup, vegan queso blanco dip, and vegan pumpkin cheesecake are also among the specials, and I’m getting hungry just thinking about them.

Smokey vegan “salmon” lox at Sage Against the Machine, seitan French dip with Cascadia shiitake jus at Sammies Vegan, Bengan/Bharta fire-roasted eggplant at Simmering Tava, salted caramel chocolate cheesecake and vegan clam chowder at Sconegrown, and a vegan waffle dubbed “Coconut Cascade” at Sweet as Waffles are also on the Bellingham Vegan Restaurant Week lineup (among others).

Some of the eateries mentioned above—New Public, Sage Against the Machine, and Sammies Vegan, for example—already have dedicated vegan menus, and would probably be thrilled to talk about why they made the decision to delve into the world of plant-based cooking, whether it was for their own health or the well-being of the planet. They’ll also be able to point you to their bestselling offerings, so take notes and get eating.

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