6 minute read
Changing the World for the Better, One Meal at a Time
By MaryRose Denton
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Arecent Sunday evening, I find myself sitting next to my favorite guy, outside a local downtown Bellingham, Washington, brewery. We are sipping our cool ales and enjoying the last rays of a waning sun. A feeling of peace and normalcy flutters around on the light breeze. What could make this delightful scene even better? Dinner, from my favorite food truck!
Outside the brewery, the familiar green food truck with the fist logo is parked off to one side. This is Sage Against the Machine. Owners Tara and Nate Johnson have been inside all afternoon cooking and serving up their version of down-home vegan fare, with a flair! Come early, is the best advice, for even though their open hours list until 7:00 pm, they typically sell out each evening.
How it all Began
Tara’s quest began seven years ago. She desired a healthier lifestyle, experimenting with various vegan recipes to find the ones her family would enjoy. Her love for cooking quickly turned into a passion. What she did not expect was to find love, community, and a sustainable small business. She took all her favorite recipes and turned them vegan. Now they are what’s for dinner on the menu.
She has been an off-and-on vegan for most of her life. As someone who loves to throw big dinner parties and feed people, opening a food truck seemed like a natural extension for her tasty talents. “I woke up to what is in our food and what is being done to it,” Tara said. For this reason, she chose the name Sage Against the Machine, inspired by the 90s alternative rock band, Rage Against the Machine, whose music and lyrics spoke to action and revolutionary change. Tara and Nate hold the same intention, hoping to inspire positive change in the food industry. “Changing the world for the better, one meal at a time.”
Tara grew up in Oregon, moving around some before finding her way to Bellingham. Once she did, she knew this was her community. She was home.
Finding love, community, and a new adventure
It also led her to love. She met her husband Nate not long after moving to the Northwest. Having only a few social contacts, Tara took a chance at online dating. Her chance paid off. Tara and Nate married two years ago, the same year they jumped into purchasing a food truck and began their next adventure.
Nate grew up in Montana, home of the meat and potato dinners. After meeting Tara and enjoying her cooking, he went vegan. “I don’t really miss a thing,” he says. Both Tara and Nate worked in the restaurant business, bringing years of knowledge to the table before stepping out on their own with the food truck. Now, they are
Photos (clockwise from opposite page): Fiesta Bowl & beer; Southwester Veggie Wrap & beer; Line forming for service; Nate at work; Tara at work; Delivery of Fiesta Bowl; Three dinner entrees.
inseparable, literally. They work together, go home together, and play together.
The green food truck with the fist logo on the front has become a welcome icon around Bellingham, at such venues as Kulshan’s Brewery, Menace Brewing, and Stones Throw Brewery. Every Thursday, the truck can be found at the Whatcom Humane Society, with Tara and Nate giving back to the community with their time as well as 10 percent of the profits from the day. All to benefit animals.
With Tara’s desire to feed the world in a healthy, sustainable and cruelty free way combined with Nate’s infectious positivity, they have transformed themselves into a dynamic duo, serving good and nutritious food.
What is on the menu. Tara, as master chef, creates the menu for Sage Against the Machine, taking familiar, comfort food recipes and adjusting them, vegan style! From stand-by appetizers like chips and queso (a 59
carrot-based queso that will have you forgetting about the cheese) to classic vegan wraps to my favorite, the Fiesta Bowl. It is a combination of local and seasonal greens, kidney beans, rice, corn chips, shredded cabbage, and the pièce de résistance; their cilantro, lime, chile sauce! It truly is all about the sauce. And there are several in the Sage Against the Machine arsenal, and all delicious.
Most of the menu boasts a Southwestern flair but Tara and Nate never back down from experimenting with ideas or flavors. One latest creation stems from Nate’s love of a Reuben sandwich, only this time all the flavors of sauerkraut, dressing, and barbecue jack fruit are generously portioned over a bed of corn chips! The Reuben Nachos is born. Enjoy any or many of their vegan delights while washing it down with a local ale.
difference to the world at large, but mostly each other.
Their next adventure? They are looking into a brick and mortar version of Sage Against the Machine, where they can expand their vegan menu and throw a much larger dinner party.
RECIPE Quinoa Salad
Ready in 45 minutes Makes 2 meal-size salads Author: Tara Johnson
Ingredients Salad
½ cup uncooked quinoa, rinsed 2 cups packed baby spinach, roughly chopped 2 cups halved cherry tomatoes ⅓ cup thinly sliced red onion 1 medium carrot, peeled 1 avocado, cubed (optional)
Vinaigrette
3 tablespoons apple cider vinegar 2 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon chopped fresh cilantro 2 tablespoons agave nectar Freshly ground black pepper, to taste
Preparation
1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool. Think pizza. And why not? As Nate says, “We are just two people living the dream.”
Find Sage Against the Machine on FB. To contact Tara or Nate, email them at
¼ cup of craisins
½ to 1 tsp Dijon mustard, to taste ¼ teaspoon salt
livinthedream360@gmail.com
2. To prepare the vinaigrette: Whisk of the ingredients until emulsified. together all
3. To prepare the carrot: First of all, feel free to just chop it as finely as possible using a sharp chef’s knife Or grate the carrot on a box grater.
4. To assemble the salad: In a large serving bowl, combine the craisins, tomatoes, red onions, carrots, roughly chopped spinach, and cooked quinoa.
5. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. Season to taste with salt (up to an additional ¼ teaspoon) and black pepper.
Serve. Garnish with the avocado. optional cubed
