Yep. I am a walking cliché. I believe that this term usually has a  negative connotation attached to it, but I own that baby with PRIDE. I AM A CLICHÉ—HOLLER.

It is true. When you think of all things Seattle and Pacific Northwest, I embody them. You know that show Portlandia? How it takes all of the stereotypes of Portland and mimics them—it wouldn’t be as funny if it weren’t so god damn true. This is also the case in Seattle.

Yes, I wear flannel and drive a Subaru. Yep, I have a black lab, a raised garden bed and I listen to NPR. Uh huh, I totally ride a bike that is from the 80s, I have super fair skin and I am a vegan. And yes, I practice yoga regularly and try to go to a farmers market every weekend. I want to hike, snowshoe and climb mountains. My roommate and I are going to start brewing beer. I drink coffee like it is water, and sling lattes like nobody’s business. To top it all off, I am insanely attracted to men with big, full faced beards.

I am a Subaru commercial in the flesh—and I OWN THAT SHIT.

I wrap all of that up and live my day-to-day reveling in all of that stereotypical nonsense.

I am what I am, and proud of it.

So on that note: here is an awesome vegan falafel recipe I whipped up today while listening to John Prine as a drooling hound dog padded behind me, looking for scraps.

I tossed the falafel and dressing together over a bed of spinach and cucumber… it was the perfect lunch. I have a shit ton of left overs as well, so I had it for dinner and will probably be eating it for the next few days. I do enjoy a good leftover.

Quick and Easy Falafel with Homemade Green Goddess Dressing

Adapted from The Moosewood Restaurant Cookbook

• 1 tbsp olive oil
• 1 cup chopped onions
• 1 cup chopped red peppers
• 3 cloves of garlic
• 1 tbsp coriander
• 1 tbsp cumin
• 1 tsp salt
• Dash of Cayenne pepper
• 1 can rinsed garbanzo beans
• 1 package of firm tofu
• Handful of fresh parsley
• ¼ Cup Tahini
• 1 tbsp soy sauce
• ½ cup bread crumbs

Preheat oven to 350 degrees

Sautee garlic and onions for five minutes in some olive oil.

Add in red peppers and cumin, coriander, salt and cayenne pepper.

In a food processor, combine tofu, chick peas, soy sauce, tahini and parsley—pulse until well mixed, but don’t turn it into a paste…

Mix everything together in a big bowl and add the bread crumbs

Spoon out ½ portions onto a well oiled baking sheet.

Bake those puppies for 30 minutes or until golden brown. Mine were perfect after 30 minutes.

For dressing:

• 1/2 cup tahini
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tbsp lemon juice
• 1/2 tsp salt
• 3 cloves garlic
• 1/2 cup water
• 2 tbsp dried parsley
• 1/2 cup oil

Combine all ingredients, except for oil into a food processor and puree until smooth and creamy.

Slowly add oil until well mixed.