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alyssakropp.com @lysskropp Alyssa is a writer, traveler, and chef's daughter currently based in Brooklyn, NY. When she isn't eating you can find her DJing or taking snapshots around the city.
theveggievillager.com @theveggievillager
mywifeisvegan.com my wife is vegan Mati Michael is a non-vegan home-cook that writes about the joys and challenges of living with - and cooking for - a vegan. From his home kitchen, Mati writes about the daily life of an inter-dietary household, and shares his experience to help others who find themselves in the same situation.
@veggievillager Jillian is a health enthusiast, passionate about holistic living through being conscious of the mind, body, and spirit connection. Jill takes on the formal roles of kinesiology student, waitress, personal trainer, researcher, harp player, and blogger. She is a free-spirited veggie-loving yogi that loves climbing rocks and mountains and finds balance through meditating and journaling by the sea.
kristyjqcheung.com @kristy.cheung Kristy is a visual designer and lifestyle photographer based in Toronto. Whatever the medium, whatever the moment, her aim is to engage audiences with imaginative execution. She feeds off all things visual, but writing is something she’s just starting to get comfortable with.
caseyjoylister.com @pinch_dash_glug Casey lives on the west coast of Australia, in a little beach house with a sprawling veggie garden, her boyfriend, some friends and her dog, Maple. She loves cooking healthy vegetarian meals, writing, photography, and an assortment of other creative pursuits.
@sevrenne Sevrenne lives in Montreal and studies environment and ecological determinants of health in society. She loves sunshine, riding her bike, sharing snacks, reading poetry, and growing plants.
@kristenkperry Kristen is a climate and environmental justice organizer who seeks to create caring communities and promote the growth of effective social movements. She loves cooking vegan meals to share, growing food and flowers, chilling with plants, instagramming vegan baked treats, and zipping around Montreal on her bike.
chocolateandchickpeas.co.uk @hn_stephenson Hannah is a vegan parent and baking addict who lives and writes in the seaside town of Southport, UK. You can usually find her lurking in her favorite bookshops or experimenting with dubious leftovers in the kitchen.
@cadeyrobyn Cadey lives with her partner Kieran, baby Wade and a menagerie of pets. She enjoys cycling, gardening, searching for new recipes and her favorite thing - a good cup of English breakfast tea.
myveganapron.blogspot.com @my_vegan_apron Anna has been living the vegan lifestyle for over seven years in the Chicagoland area along with her husband Jeff, daughter Hannah, and furry friend Kipper. She writes for her blog My Vegan Apron and has written two cookbooks.
alittlebaker.com @jessicabose @littlebakerjess Jessica is a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing her own food, and making friends with the dogs of LA.
@sunitirao Suniti lives and works in India as a Brand Manager for a creative agency called Border&Fall. On the side, she's currently working on a book about botanical species of the Western Ghats forests of India.
@selinjessa Selin lives in Montreal and studies computer science and biology. You can catch her daydreaming about health, justice, pita bread, and everything in between. She loves morning sunbeams and radical kindness.
Words by Alyssa Kropp alyssakropp.com
Being a chef's daughter, you eat more meals from the sushi place and pizza shop than an outsider would expect. My knife skills are lackluster. For some reason, it took me 25 years to be adequate at cooking. This is not atypical. What is atypical is being the vegetarian daughter of a chef, and when you grow up in said household, you always get the same questions, including: is your family vegetarian? How long have you been one? Did you ever eat meat? However, the most prolific was from those who knew my family, and centered around my relationship with my dad: What did your father say about it? Consequently, my years of being a vegetarian are intrinsically linked to him. I became a vegetarian at a time when it was a pain in the ass, well before tofu was abundant in grocery stores in rural Vermont. I revolted at 12, boycotting meat to the despair of my mother and all of my friends’ parents. Yet when I told my dad, he just nodded and went along with his tween daughter’s plan. He began to introduce me, slowly, to new vegetables and new ways of eating. He kept the PB&J but added new sides. Vegetarian tacos became a weekly tradition, with their ingredients spread across the counter waiting to be combined. I flourished under his guidance, even if I never directly thanked him.
It was in late August 2008 when my dad drove me the 2 1/2 hours north to the campus that would be my home for the next four years. His truck was packed with the standard freshman essentials like a laundry basket, notepads, and my first laptop. Yet hidden amongst the Target essentials were a few culinary necessities that stood out from normal, like the dark gray wok that had yet to be seasoned. When we arrived, we tucked things away in my dorm room, trudging up the newly swept stairs and into the eggshell white room overlooking a courtyard. I was in awe of having our own bathroom. My father marveled at the size of the mini fridge. We said hello to my roommate and wandered around campus. Strolling along the green walkways, the buildings were teeming with students jubilant in their return. Burlington is flush with amazing food, and we reveled in the options of finding something to eat. We shared a meal, and he walked me back to my new home.
My dad stands at 6’ 2” with dirty blonde hair that’s started to streak with silver. When I picture my father I imagine him hovering over a stove, steam rising from boiling water as he stirs a wooden spoon around the pot’s circumference. Standing tall he hunches over the range slightly, his bearish frame making the pots look doll like. He’s hard to miss walking down the street, let alone in a kitchen. We share the same features: the dirty blonde hair, the height, the humor. He is sarcastic and teasing to no end. I whip back remarks just as fast to see him laugh, a twinkle in his blue-green eyes. When I was younger, I would often be mistaken for someone other than my mother’s daughter, but with my dad people were astonished at our similarities. My step mom often says we’re the same person, that the only thing that separates us is his love for coconut and my disdain for it. Unfortunately for me, these similarities do not directly translate to cooking abilities.
Over the first few months, between classes and after late nights drinking, I found myself surrounded by students scrambling to quench their never-ending hunger. Jocks in sweatpants loaded up plates with hash browns and burgers, while girls in hippie skirts grabbed lackluster salads. The cafeterias scattered around campus were stock full of generic food. One was vegan. None were very good. This got old quickly, so I started to use the shared kitchen on the ground floor of my dorm building. I knew the basics and could always whip something together if I was hungry, but I never felt that connected to it. But I wandered into the co-op in downtown Burlington and bought ingredients that still had dirt on them, that smelled like the earth, and slowly began building my skills. I called my dad asking questions. How do you cook an eggplant? What is the best way to make a peanut sauce? I began to recall how he’d crack an egg on a flat surface and not the edge of bowl, and started imitating it. Each week brought more chances to try new things. What could I make with the seasonal squash from the farmer’s market? How can I incorporate maple syrup into every dish? As I began to cook, it became less of a chore and more a means of stress relief. A way to get away from studying, it cleared my mind and allowed me to focus. And while I was learning to revel in cooking for myself, I had two major fall-backs that helped me when I got stuck: my father, and my meal plan.
He left me with a long hug and then he was gone.
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My dad knows everything about food because he began his restaurant life in his early 20s. Before that he was a contractor, a newspaper boy, a jack of all trades. He was a bouncer at rock shows and spent days riding a motorcycle with people much tougher than I’ve ever hung out with. He is one of ten, a middle brother in a swarm of siblings brought up in Northern Jersey. His mother, a woman feared in her stature, used to boil her brussels sprouts until they became mush. He used to eat out of the house often. Now he lives in sleeveless t-shirts and baggy chef pants reminiscent of the ones TLC made popular in the 90s. He is made up of purely sweet things; empathetic, careful, sarcastic. I like to think he dreams in spices, saffron and cinnamon and basil that blend into dishes and his career. But what they don’t tell you is that as a chef, one misses holidays. The first and only family vacation we took was to Disney when I was too young to love roller coasters, when I still wanted to twirl a fork in my hair. My birthday falls around a holiday, so presents always came days later. The work came first, because he loved it, but because he also loved me.
A year after graduating I decided to move to NYC with no job, no prospects, and enough friends that they each fit on a finger on one hand. My dad helped me pack for the 6th time in 6 years; he placed everything I owned once again in the back of his small black Toyota and drove me the 6 hours south to the city. That apartment was on a tree lined promenade within walking distance to Prospect Park and in a neighborhood that was sparking new businesses every day. The room had no windows, and fit my bed and a clothing rack. But it had a kitchen, with a full range, and enough cupboards for my wok and cutting board. He helped me unpack again, walking up the three flights of stairs in the cold March winds. He muttered, noted he was getting too old for this. I agreed. He hugged me, told me to be safe, and drove off to his cousins. That first night I was nervous in the new city, and so I went grocery shopping immediately. I found the bodega around the corner and purchased a rainbow of peppers, cucumbers, a string of garlic. I brought them all back and instead of finding
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them homes, began to chop on my cutting board. Each slice a resounding knock, grounding me. This is when it seems like it was thoroughly through osmosis that I learned my dad’s preferences and quirks in cooking, that I don’t need to think about what to do next.
My dad once said to me in passing, “Sometimes I regret it, staying here to learn to cook for the money rather than going to Italy or France to work for pennies but learn from the best.” We’re a pair of dreamers, the two of us.
This year marks my 4th in New York City. I’ve met many new people, most who have slipped back into the pond but a handful that I hold dear. But in these years of introducing myself to new people, I have learned that I love telling everyone my dad is a chef. It is one of the first things I unintentionally mention upon meeting. It slips over my tongue and is out on the table quicker than you can say Sriracha. Part of it is that I love and live in a world obsessed with food, and part of it is the working class nature of it. I identify fully with the hours spent working, the flavor of late night dinners, the grease on your clothes, and I want to make sure these new people know that too. That they know I grew up in a house of people who use their hands, a home built through hard work with a flair of creativity. That I am made of homemade bread and careful planning with a pinch of sarcasm. So when these new people ask the inevitable vegetarian questions, it ultimately leads to what it’s like to be a chef ’s daughter? And I respond with this: I notice it when I’m peeling carrots, the strings running wet into the trash like a Halloween massacre. Notice it when I’m dicing an onion, cutting into it’s thin bulb vertically before slicing the rings, watching the pieces fall into minuscule purple translucent rectangles just like he showed me. It’s when I’m sifting through a myriad of recipes online or in the heft of a good cookbook. It’s the first taste of something so good that the voices in your head silence and all you can do is feel, tasting. It’s in these moments that I am a chef ’s daughter, that I’m home. r
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Words by Jillian Lacasse • theveggievillager.com
Since I can remember, my mother has owned a home daycare and has always made fruits and veggies the star of each meal through a new adventure. She would make up stories about the steamed broccoli on the children’s plates, encouraging them to fight the monsters out of the forest and float boats of sliced apples on peanut butter waves to make sure everyone got in their daily serving of culinary creativity. Just as she encouraged the daycare children to eat in community and develop early healthy eating habits, she instilled the same values in my life, resulting in me becoming an avid green lover and berry enthusiast. She would pack my lunch, always making sure that not only was my main meal filling and nutritious, but that there was always at least one serving of fruits and veggies. By second grade, I decided to become a vegetarian out of love for animals and my two mothers – biological and (mother) nature. My mom also never gave the children sugary fruit juices or soda pop and raised them to welcome water as their best friend. She has never limited my own sweet intake, however, from my experience and research in the health field, I have learned that mother nature has provided all the sweetness we need from fruit hanging off her branches. Now that I have grown up and work at a local vegan restaurant and serve families who have also embraced the plant-based lifestyle, I have learned
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that children will eat whatever you put on their plates. If you make green juices and hummus with veggies regular visitors at lunchtime, they will likely munch and crunch on them and start to ask for them when their tummies are empty. It always starts with you being a role model for them, but not restricting them, especially when they see the treats that other children are having at birthday parties and in their lunch boxes. Children are curious and want to share and explore new foods, so letting them make the choice to eat healthy with some sweets is how they can find balance. With the majority of what you can control, they will likely embrace your home cooking and will want to help in the kitchen by licking sticky banana oatmeal cookie batter off their hands or learning to cut carrots and throw them into the stock pot of vegetable noodle soup. (You never know, they might be the next Masterchef Junior!) So it might be easy to get your children to eat the good stuff, but what about your go, go, go schedule? You are busy dressing them, playing with them, getting them to school, cleaning the dirt from their hands and your hair and tirelessly working every day. So how can you make convenient and quick plant-based meals for them while also trying to scarf down some veggie goodness yourself? Here are my Basic B’s to planning every plant-based meal so that they are delicious and nutritious.
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Smoothies are liquid gold! They can be a sneaky and smart trick for children to get in their greens. They are easy clean up and can be a great way to get them involved in the kitchen.
Pairing a smoothie with some organic sprouted toast can also be a quick option, topped with banana, cinnamon and almond butter. A pumpkin seed butter or sunflower butter could be a good nut-free option.
Chia pudding is also another easy thing to make overnight (add in oats for a more hearty option) and top with fruit for a grab and go brain-boosting breakfast.
1 1/2 cups non-dairy milk 1/3 cup chia seeds 1 tsp ground cinnamon 1-2 tbsp maple syrup 1/2 tsp vanilla extract Stir (or shake) everything together in a sealable container, making sure there are no clumps of chia. Let sit for 10-15 minutes and shake again until consistent. (This will reduce any clumps in the final product.) Let chill in the refrigerator for a few hours at least. For best results, make this at night before bed and eat the next day. Eat/serve chilled.
1/2 cup frozen strawberries 1/2 a banana 2 handfuls spinach 1 cup coconut milk 2 tbsp flax seed Blend and enjoy!
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by Cara Livermore • serifandscript.co
I grew up attached to the television. I’d wake up and zone out to
There was plenty of teasing, and there still is. But even though
PBS every morning while waiting for the bus. I’d stay up super
my dad is the kind of person to try to kill any animal that graces
late for SNL, and stay up even later to secretly watch Adult Swim.
his yard (I’m working on it), he also makes every breakfast with a
But there was no TV show I watched more as a teen than The
vegan option, every dinner vegan-friendly, calls my mom out for
Simpsons. It was on right after school and played through until
not knowing non-vegan ingredients, and he even keeps soy milk
well after dinner. My family mirrored their family so closely, and
in the fridge. He dispenses food advice and asks me sometimes
I naturally found my childhood TV twin here in Lisa Simpson.
for some in return. (What does someone do with greens from the
Even though I wasn’t vegetarian like Lisa in high school, I still felt like an outcast, too frustrated with the people around her, compassionate, and endlessly creative and inventive. I really related
garden besides salads, anyway?) He even came up with the idea for this feature, and nagged me multiple times about it, until I had the perfect place for it.
to her, especially when it came to her relationship with her family.
Here’s his idea: Every hard-nosed blue collar guy isn’t as stubborn
I know a lot of vegans and vegetarians feel the same way - there’s
as you’d think. If a man who’s been hunting for 40 years can go
no better connection than “you don’t make friends with salad.”
from knowing nothing about what “vegan” is, to knowing how
I grew up in a family of hunters. Every fall, the kitchen of our tiny house was covered in various animal parts, the sink was filled with blood, and deer heads were boiled in the backyard. My dad is the kind of guy who excitedly yells “shoot it!” to virtually any animal he sees.
to make a tofu scramble, there’s more hope in people than we all think. And, in his words, it’s also way easier than most people think it is. There are just a few substitutions to make, and voila - it’s vegan. So I’m going to share what exactly it is that he does to create a huge holiday meal that’s vegan, without sacrificing on flavor or that crucial comfort aspect. A meal that no-one at the
But when I decided to go vegan, my family was surprisingly
party would know is anything but traditional. Just think of it as a
supportive from the start. (Maybe because I’m overly serious about
secret high-five between a Homer and a Lisa, if you wanna get all
everything I decide to do, they took me seriously. Ahem, Lisa.)
sappy sitcom ending about it.
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For a traditional Thanksgiving, Christmas, or Easter meal (the big three meals in our house that take place indoors), he’ll make every dish vegan that he knows how to. Then, I’m responsible for the main dish - like a Tofurky loaf or whatever I want to make. I’ll usually bring a dessert, too; my mom is in charge of desserts and baking is a little
Buy prepped and/
Use
coconut
oil,
or oil. Many store brands are accidentally vegan. Use
single animal product in detail here, so we’ll mention the ones that a person new to veganism might not know about.)
vegetable
or
mushroom stock instead. We buy we can add exactly as much as we need, and we don’t need to buy bulky containers of pre-made liquid chicken, and vegan beef stock that
of these labels, this is a best-case scenario.
all taste great.
to the bottom of the ingredients list on the back of the container. Don't rely on claims floating around the label like “natural” or “dairyfree” - even “dairy-free” cheeses & ice creams may still contain dairy. (Yep, it boggles our minds too.) For a fast read, head to the bottom of the list - allergens will be listed in bold - like “contains tree nuts” or “contains dairy, egg, and soy.” When it says “may contain ____” in bold by the allergens, this warning is for potential allergens, and that warning doesn’t necessarily mean it’s not vegan. If there is nothing in bold, then read through the full list. Consult one of the apps on page 28 if you’re unsure.
offer to go to the store with them to show them how to quickly read through labels. Offer to split the cost. If you want to be a part of the big family dinner, talk to the person cooking, and do some of that cooking yourself, too. Negotiate room in your kitchen. If you don’t want to put your main dish in the same oven at the same time as a giant turkey, figure out another time slot it can slip in. If you want separate cutting boards, or if you want to add in extra dishes the home cook wouldn’t normally plan for, having a discussion before the big cooking day will make your life much easier.
agave, coconut nectar, molasses, date syrup or brown rice syrup. (We from apples and tastes great with butter & bread.) Sugar is a common potentially non-vegan ingredient that people don’t know about. Some white sugar in the US is processed using animal bones. All certified organic sugars are vegan in the US. Beet, turbinado, and sucanat sugars
can
are vegan. Commonly found brands
be found everywhere nowadays.
Sugar in the Raw and Florida Crystals
Always buy unsweetened milks
are vegan sugars you can use.
Non-dairy
milks
during a big cooking session for best results, even when baking. Soy has the best thick consistency with a neutral flavor, but almond milk is also a good option. Full fat canned coconut milk is a great replacement for whole milk. Adding in a splash of vinegar or lemon juice to any of the above will curdle the milk and
If someone else is buying ingredients,
maple syrup, but you can also go for
Better Than Bouillon paste, because
If the packaging says “vegan” or has one
but these are a safe bet.) If it doesn’t have this demarcation, go directly
England, so our first choice is always
love the Honee brand - it’s made
stock. They have a vegetable, vegan
(I still double check the ingredients list,
of
liquid sweeteners. We live in New
There are a few things to learn about before you even go grocery
dairy, eggs, meat stock, lard, gelatin, or honey. (We can’t get into every
lots
energy wherever you need them.
coconut butter, vegan margarine,
Vegan means no products deriving from animals - so no meat, fish,
are
replacements when it comes to
more complicated to make substitutions, but we’ll get there.
shopping if you want to veganize your whole meal.
There
or frozen veggies to save on time &
Dandies
makes
great
vegan
marshmallows, and we’re finding them in more and more stores as years go by. Trader Joe’s even offers vegan mini marshmallows seasonally, so keep on the lookout for them!
make buttermilk. We don’t often use egg in our holiday cooking, except to bind some things together. Flax ‘eggs’ are a good overall replacement for eggs in most baking and cooking if you need a binder. (Recipe on page 44.) Tofu has a great texture similar to egg if you need a bulkier replacement in a meal. Aquafaba is
T h e re are a few vegan specialty whipped creams - So Delicious makes the best Cool-Whip-style whipped cream, and Soyatoo makes a canned kind that we’ve seen works for some people. But we just like to make it ourselves - recipe on the dessert page.
If me or my dad want to veganize a
perfect for making meringue but a
More substitutions throughout our
recipe and have never made it before,
little outside the scope of this piece,
recipes! :)
but I really want it, I look up the recipe well before the cooking day
so if you’re interested in a meringue
and try to make it to see if it lives up the high standards my family
topping, check out the loads of people
puts on a big meal. Be sure to make note of all the suggestions and
experimenting with it online.
substitutions we set out here in this article.
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Is It Vegan? isn't entirely perfect, but it's the best app we've found to easily check if a product or ingredient is vegan or not. (isitvegan.net)
Use Barnivore to check if an alcoholic drink is vegan or not. Vegaholic is an app you can use on the go, that uses info from Barnivore. (barnivore.com) Veganuary has a ton of great starter information & help for new vegans. (veganuary.com) Vegan Essentials is a good online store to find vegan ingredients you might not be able to get locally. (veganessentials.com)
We always have a little tray of hors de’oeuvres out in the living room to snack on while we’re cooking, and for non-cooks to snack on while they have to smell all the amazing food cooking in the kitchen. It’s a variety of pickles, olives, cheese, crackers, and slices of meat, usually - but we want to make that vegan. The vast majority of pickles and olives are vegan, unless they come coated or stuffed with cheese. Crackers, also, are often vegan - watch out for dairy ingredients, though. Instead of the charcuterie, keep fresh veggies, fruit, nuts, and hummus out. Holidays are the rare time of year where we buy a lot of pre-made vegan cheeses - the really nice kinds like Miyoko’s, Dr. Cow, Kite Hill, Treeline*, or Vtopian. They are all much better than what we could recreate at home, they’re crowd-pleasers (even non-vegans eat their way through them), and you’re supporting vegan businesses in the process. So good!
For the biggest meals of the year, we like to keep drinks simple. (A family fave: caramel vodka with apple cider.) Often, if we do want more complex drinks, we’ll give someone not cooking the job to mix drinks in another room. But these are simple drinks, like whiskey and ginger ale, or a big cranberry sangria. Non-alcoholic drinks: apple cider, sparkling water, vanilla almond milk. (for dessert!) Alcoholic drinks: wine, beer, hard cider, various liquor. Not all alcohol is vegan - consult Barnivore (above) to be sure before you buy. *Full disclosure: I photographed their products for their website as a freelancer, not affiliated in any way to Chickpea, but trust me when I say I love & devour all good vegan cheeses equally and I have no bias toward one or the other.
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Words & Photos by Mati Michael mywifeisvegan.com When choosing a vegan lifestyle, a person is acting for the benefit of the planet, their health and their ethics. But having to maintain a vegan daily routine can also blindside you. This is what happened to me when I fell in love with a vegan. It can also happen to you, if for example, your child came back from school vegan. Congratulations, you're now cooking for an inter-dietary household! The first thing that usually crosses your mind when you're the home-cook and you suddenly need to satisfy an inter-dietary family is: Will I need to cook twice now for each breakfast, lunch, and dinner? The simple answer is: No. And if you’re cooking for a large household while simultaneously holding a job and having to do most of it under time restraints, then the answer is: Hell, no! But I had to travel quite a long way to reach this realization.
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I met Kinneret almost 20 years ago as we served in the same army unit. It took many years and a failed marriage each until we found each other again, got reacquainted, and realized we were in love. From then it was just a few months until she moved in and our happily ever after begun. As time went by and we both realized our relationship was a real thing, each of us decided to live with the others' dietary choice. As a longtime enthusiastic home cook and foodie, I also believe that the old cliché is totally true: The way to a person's heart is through their stomach. Cooking for my love was an effective way of winning her heart, and once I did and we moved in together, it was a way of demonstrating my love for her.
After over two years of living and cooking together, I overcame the anxieties most home cooks feel when taking their first steps in cooking vegan food and maintaining a vegan routine in their kitchen. '
not knowing what to cook
'
getting to know new vegan ingredients whose names I could barely pronounce
'
learning new techniques of cooking
'
having to cook twice for each meal
And many other concerns and apprehensions that rose from having to acquaint myself with this new way of life. As time went by and the initial bewilderment subsided, I came to realize that many of the things I thought of as obstacles were in fact just misconceptions born of my own ignorance. I fell for a preconceived notion that cooking vegan food is more of a hassle than the cooking I used to do up until then. I found out that I have been cooking 'vegan food' for years, without labeling it as such, and that I continue using almost all of the ingredients and preparation methods as before. As for the new stuff, I enjoy the challenge of being creative and continue to strive to make delicious food we can share. Preparing vegan food, I now know, doesn't necessarily require extra effort or extra cooking.
This new way of living opened a small window for me to look into how vegans coexist with non-vegans. Being the person that has to get their own 'special' food made for them isn’t a pleasant role to fill. Eating and sharing food are important pillars of human interaction. Sitting at the family dinner table and not being able to share the food with others, eating from each other's plates, and not being able to join the fun as everyone gets a taste of an excellent dish, can make a vegan's communal eating experience lonely and isolating.
Eating together is the most effective and crucial opportunity for families to strengthen bonds and reaffirm mutual commitments. As dinner starts on the family table, cellphones are removed, the TV is turned off, and the time is for focusing attention on one another while sharing food and conversing. All these noble intentions receive a severe blow when one (or more) of the family members sitting around the table is singled out and excluded, even if it's 'just' with the food they eat. Though this exclusion might be subtle and not extend (as unfortunately it does in some cases) to heckling and\or derision on account of one person's choice to adopt a vegan lifestyle, the mere fact it is there undermines the goals of a family having a meal together.
All three entities mentioned above: the home cook, the vegan, and the family, must work to overcome these pitfalls. One way of doing so is by giving everyone around the family table – vegans and nonvegans – the same eating experience. During the preparation of the following 3 recipes, there is a point where by simply dividing what you make into two separate portions, you can easily continue making them into two versions of the same dish: one vegan, the other not. This represents little or no extra effort on the part of the home cook, and results in disarming the ill effects mentioned above. By providing a shared eating experience, no one around the family table is excluded anymore, and it can also serve to get non-vegans to try out vegan food, and who knows, maybe even find out they actually like it.
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This one is a great main course, which everyone here in Israel remembers from their childhood dinner table, with versions from all around the Mediterranean. It's also scalable from 4 to 10 or more portions with just an extra few minutes of preparation time, which makes it perfect for dinner with guests. To Stuff 2 bell peppers with a wide bottom 2 firm tomatoes 2 zucchinis * You can also stuff onions, potatoes or small eggplants. Stuffing 3 small heads of garlic, whole 2 onions, diced 1 cup rice 2 cups boiling water 2 tbsp paprika (or chili powder) 1 tsp cumin 1 tsp baharat (optional) parsley, loosely chopped cilantro, loosely chopped 6-7 mint leaves, loosely chopped juice of 1/2 a lemon salt & ground black pepper olive oil Sauce 1 onion, chopped small 1/2 tsp thyme 2-3 garlic cloves, minced hot pepper (optional) 2 tbsp tomato paste 1 can (14oz./400g) pureed tomato 1 tsp brown sugar salt & ground black pepper olive oil 2 cups boiling water
Instructions 1. Cut the tops off the veg you're going to stuff, and gently scoop out their flesh and seeds. 2. Roast your garlic. Put the heads of garlic in the oven and bake them for 10-15 minutes at 350°F (180°C). When the tops of the garlic heads gets slightly brown take them out of the oven and put aside to cool. When they can be handled, cut the bottom of each head with a sharp knife. Now hold the top of each head in both hands and squeeze. The cloves will come out soft, sweet and with a wonderful aroma. 3. Start your stuffing. In a medium pot on medium high heat, heat some oil. Chop one of the onions and cook until golden brown and soft. Add the rice, salt and pepper, and stir until all the rice is covered with oil. Add the 2 cups of boiling water. Stir and bring to a boil. Cover, turn down the heat to lowest, and cook for 20 minutes. Turn the heat off and keep the cover on for 10 more minutes. Take the cover off and stir. Move the rice to a mixing bowl and let it cool for a while. Chop the second onion and add it to the cooked rice. Add the grilled garlic, pepper, salt, paprika, cumin and Baharat. Chop the parsley, cilantro and mint and add them to the bowl. Add the lemon juice and olive oil and stir. If you're cooking for non-vegans as well, this is where you separate the stuffing into two bowls. 4. Make the red sauce. Cook the onion in oil on medium heat in a sauce pot. When it starts to get brown at the edges add salt, pepper, thyme, garlic, hot pepper and tomato paste. Stir and fry for 1 more minute. Add the pureed tomato and the brown sugar and stir. Bring to a boil, lower the heat and let it simmer for 25 minutes. Add 2 cups of boiling water and stir. 5. Stuff the vegetables and arrange them in the sauce with the open end facing up. Let simmer then cover and turn heat down to low. Let cook for 45 minutes. Open once or twice to pour sauce on top of stuffing. 6. Serve with a generous portion of red sauce on top.
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Every hiccup my wife has from spicy vegan food comes with a small smile of content, from us both. This lentilfortified vegan chili can take in many kinds of peppers, to become as hot and spicy as you like. You can enjoy this tasty vegan dish at any level of spiciness; it's all under your control. With one more tablespoon of sweet paprika instead of the chili powder, and more bell peppers instead of the hot one(s), you get a non-spicy vegan chili. Beware though: scaling-up the hot kind can become risky :) Ingredients 3/4 cup red lentils 3 cans (45oz./1300g) pinto and kidney beans (or any other kind you like) olive oil 1 onion 2 bell peppers (or 5-6 small ones) 6 garlic cloves 2 hot peppers 5-6 mushrooms 1 tbsp chili powder 2 tbsp paprika 2 tsp cumin salt & ground black pepper 2 cans (28oz./800g) pureed tomato 1 tsp brown sugar cilantro To Serve sweet corn avocado
Chickpea magazine #25 family
Instructions 1. Prep your ingredients. Rinse and drain the red lentils. Put all the canned beans in a strainer and rinse under the tap. Coarsely chop all the vegetables and mushrooms. 2. Heat olive oil and brown the onion and the bell peppers for 4-5 min. Add the garlic, hot pepper and mushrooms. Add all the spices and stir for 1-2 min, until all is covered and the spices give their aroma. Add the pureed tomato, sugar and 1 cup of boiling water, and stir to combine all. If you're cooking for non-vegans as well, this is where you separate the chili into two cooking pots. 3. As soon as it boils add the red lentils, stir, and bring back to a boil. Turn down the heat to low, cover and cook for 15 min. Add the cilantro and 1 cup of boiling water and stir. (You can keep some cilantro aside for garnishing later.) Add the beans, stir, turn the heat up and bring back to a boil. 4. Turn down the heat to low, cover and cook for 15 min. Take the cover off and cook for 10 minutes more. 5. Serve hot with some corn and avocado on top.
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The perfect main course when inviting people over for dinner, or just when the occasion calls for 'fancy food we don’t eat everyday'. This Italian centerpiece is surprisingly easy to make and the result can make the staunchest non-vegan go "wow". Ingredients 14-18 cannelloni tubes Stuffing 3 zucchinis 2 small heads of garlic, whole 1 onion cashew crème (below) parsley basil 1 tsp dried thyme 1 tsp dried oregano 1 tsp spicy paprika salt & ground black pepper Cashew Créme 10oz. (300g) fresh cashews juice of 1/2 a lemon 1/2 cup unsweetened almond milk 4-5 garlic cloves salt & ground black pepper Red Sauce 1 onion 2-3 garlic cloves hot pepper (optional) 2 tbsp tomato paste 1/2 tsp thyme 1 can (14oz./400g) pureed tomato 1 tsp brown sugar salt & ground black pepper olive oil
Chickpea magazine #25 family
Instructions 1. Make the cashew créme. Put the cashews and all the other ingredients for the crème in a powerful blender and let it rip until you get a nice creamy consistency. 2. Make the stuffing. Prepare the garlic heads as described earlier in the stuffed vegetables recipe. (Page 55.)Grate the zucchinis and put them in a cloth bag. Wring the bag tightly until most of the liquid drains. Chop the onion, parsley and basil. If you're cooking for non-vegans as well, do the following in two separate bowls, one with cashew crème, and the other with a non-vegan ingredient. Put the grated zucchinis, cashew crème, grilled garlic and all the other ingredients of the stuffing in a bowl and mix. 3. Prepare the red sauce as described earlier in the stuffed vegetables recipe (page 55) but this time you don’t need to add the boiling water at the end. 4. Stuff the cannelloni tubes: Hold the tube with one hand, covering the opening on one side, and stuff through the open end, making sure to fill the tube as tightly as possible. 5. Put all the stuffed tubes in an oven dish and pour the red sauce over them. I usually try to put the tubes on one level. If your oven dish is too small, you can stack them on a second level. In this case, add a cup of boiling water to the sauce, to make sure all the tubes are covered. 6. Put in an oven pre-heated to 350°F (180°C) for about 20-25 minutes. Make sure not to overcook, as it will result in dried crunchy tubes rather than soft, well prepared pasta. r
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Chickpea magazine #25 family
Recipes & Photos by Jessica Bose • alittlebaker.com
Chickpea magazine #25 family
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Queue the doorbell chime, ding-dong, and a pause. Moments later, the door creaks open to reveal a woman in her bathrobe looking down at me, knowing exactly what’s to come. “Hello Miss, would you like to buy a box of Girl Scout cookies?” I asked graciously. Before I knew it, Miss Bathrobe was off to recover her checkbook, returning with excitement at the chance to stock up on Samoas and Lemonades. “Thank you! Have a good day!” I said after the sale was made, when all I’m really thinking is, “score!” Once a year, I walked the neighborhood with my mother’s supervision to ask every resident on my street bold enough to open the door to a small girl in her brownie vest, if they would like to buy a box of Girl Scout Cookies. The truth is, most of them couldn’t resist either the cuteness that is a sweet Girl Scout or the cookies that she bore. I worked hard to become the top-seller of my troop, but do you know who worked twice as hard? My mom, who
The staple shortbread cookie. They’re the cookies that I never think I need until I brew a cup of tea and realize that I actually can’t live without the simplicity of this simple “buttery” shortbread. Ingredients 2 cups flour 1/2 tsp baking powder 1/2 tsp salt 1 cup non-dairy butter or solid coconut oil 1/2 cup cane sugar 2 tbsp unsweetened almond milk 2 tsp vanilla extract
lived a double life of both a bookkeeper and the top-seller’s mother, aka: the actual seller of said cookies. Props go out to her for being the best at convincing everyone she knew that they indeed could not live without 3 boxes of Thin Mints and 2 boxes of Tagalongs. Just saying, there should really be a badge for the proud parents of Girl Scouts. The hustle of Girl Scout season usually occurs during the winter months for about a 6-8 week period. That’s just enough time to stock up on Thin Mints, which happen to be the go-to cookie for vegans across America. While I know from plenty of experience that frozen Thin Mints are the absolute best, I’ve also noticed that a box of 8-month-old frozen thin mints don’t really hit the same mark. When you bite into a cookie, you want a crunch, a crumbly texture, and fresh flavor…preferably sans freezer burn. For the months that you find yourself missing the selection of vegan cookies delivered to you by adorably persuasive girls in uniform, I bring to you the top 5 Girl Scout cookies, all made from scratch and veganized. Bring on the nostalgia.
Instructions 1. Preheat oven to 350°F. Combine the flour, baking powder, and salt. Set aside. 2. In a separate bowl, use an electric mixer to cream the butter and sugar together. Add almond milk and vanilla. Then, add the flour and mix until fully incorporated. 3. Roll out the dough and cut into circles using a small round cookie cutter. Press each cookie with the back of a fork. 4. Place in the freezer for 5 minutes. 5. Bake for 8-10 minutes or until bottoms are slightly browned. Once baked, let cool on a wire rack. Keep cookies stored in a sealed container at room temperature.
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Chickpea magazine #25 family
Chickpea magazine #25 family
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Chickpea magazine #25 family
THANKS SO MUCH FOR CHECKING OUT OUR FREE PREVIEW!
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Chickpea magazine #25 family
Words & Photos by Casey Lister caseyjoylister.com
Eileen Jane Lister was my Nanna. She was born on the 30th of March, 1917. A hundred years ago. The 73 years that separated her birth and mine were long and eventful. In her twenties, she watched as her husband was sent off to war. Her morning papers brought news of bombs falling in the London blitz, the attack on Pearl Harbor and the decimation of Hiroshima. Later, she saw the Berlin wall rise, and fall, and watched as the first man walked on the moon. Martin Luther King delivered his ‘I have a dream’ speech and JFK was assassinated. The Vietnam war began, and her youngest child, my father, was nearly conscripted. The Cold War festered behind closed political doors as TVs and microwaves populated the paisley wallpapered interiors of brown brick houses. The internet was invented. Feminism and the civil rights movement brought us incrementally closer to an egalitarian society, and cassette tapes replaced vinyl (although not for long). My Nanna lived a whole life before I took my first breath, and I wish I had thought to ask her more about it when I still had the chance. I guess I was guilty of the same mistake most children make: I assumed that my grandparents had only ever existed in the world as grandparents. That they had always
Chickpea magazine #25 family
been wrinkled and grey, born with false teeth, with a proclivity for slippers and dressing gowns. It took me a full twenty years to realize what rich and adventurous lives they had lived before my arrival cast them into their roles of Nanna and Grandpop. But by the time I knew just how much wisdom they had accumulated, and how many things I wanted to ask them, my chance had gone. Now, instead, an aura of mystery surrounds my grandparents, and the lives they lived before we met. And if there is one ultimate mystery that has frustratingly eluded me all these years, it is the mystery that surrounds my Nanna’s cooking. You know those old worn-down books some people have, full of hand-written recipes in beautiful, curly scripts? Nanna didn’t make one. And, fool that I am, it never occurred to me to ask her how she made her tea taste so good, or to take notes on the specific way she buttered my bread, the various spices she threw into her soups. How on earth did you do it, Nanna? In the absence of concrete historical documents, I shall be relying on my rose-tinted memories (and repeatedly pestering my Dad for details), to recreate a few of my most favorite Nanna-dishes. I hope you like them too!
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When I’d go to her house for sleepovers, Nanna would make me a bed in front of the TV out of pillows off the sofa, then she’d bring me a bowl of ice cream covered in multicolored sprinkles and we’d watch cheesy game shows all night. I had a very specific method for eating the ice cream, one which I have since happily abandoned: I’d let it partially melt, then stir it vigorously until all the color came off the sprinkles and it turned into a kind of grey soup. I guess there’s no accounting for taste.
1 can of coconut milk and 1 can of coconut cream (this will make 3 1/2 cups in total. You can use all coconut cream, or all coconut milk, depending on how decadent you’re feeling. I think a 50:50 ratio is best) 3 -4 tbsp tamarind paste 1 tbsp glucose syrup or corn syrup 1/2 cup castor sugar
1/2 cup castor sugar 1/4 cup coconut flakes
Chickpea magazine #25 family
Fortunately, my adult self now prefers decidedly frozen ice cream. I’ve also been won over by more adventurous flavors, and although I’m still very fond of sprinkles, this particular ice cream goes especially well with a burnt coconut sugar shard. The tamarind and coconut combination gives it a creamy, light and refreshing flavor, and the shard adds a nice hint of bitterness. It also bizarrely makes me think of cornflakes… but that might just be me.
1.Mix the coconut milk, coconut cream, tamarind paste, glucose syrup and sugar with a whisk, until combined. Pour into a pre-cooled ice cream mixer, and let it churn until it goes cold and thick. Keep in a container in the freezer. 2.While the ice cream is churning, spread the castor sugar in an even layer on a tray lined with baking paper. Scatter the coconut flakes on top and put in the oven at 400°F (200°C) until the sugar has completely melted and gone a nice golden color (this will take about 40 minutes, and the coconut will go kind of burnt and black, but don’t worry, it’s supposed to!) 3.When the sugar has melted and gone a golden caramel color, remove the tray from the oven and let it cool. Once it’s cooled it will snap into pretty shards. Serve on top of a generous scoop of the coconut ice cream.
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It wasn't hard to remember the recipe for this one because my whole family still makes it all the time. This is a crunchy, zesty salad bonanza! I used to eat it with a big plate of homemade fries, dipping them in the vinaigrette at the bottom of the bowl. Perfection! It would also go nicely as a side to some barbecued tempeh or a big bowl of roast potatoes, or even some sticky soy-sauce fried tofu.
1 Lebanese cucumber (any cucumber will do, but I find Lebanese cucumbers are especially tasty, and no overly seedy) 2 tomatoes 1/2 a brown onion 1/2 tsp salt 1 tsp pepper juice of 1 lemon 1/2 cup white vinegar
1. Peel the cucumber, and score it by running a fork lengthwise down the cucumber. Do this all the way around, from top to bottom each time. This will make pretty little indents in the cucumber (see photo). 2. Halve and thinly slice your tomatoes. Place them in a salad bowl along with the cucumber. 3. Thinly slice the onion into rings. Put it in a strainer, and briefly pour boiling water over it to blanch it (by blanching the onion you stop it from being eye-watering but keep a lot of the yummy bite and flavor, so make sure to pour the water over for only a few seconds). Add this to your salad bowl. 4. Put the salt, pepper, lemon and vinegar in a sealed jar and shake to combine. Pour this dressing over the salad, and toss it to make sure everything is covered in the vinegar. It will look like it’s soaking in the vinegar - don’t worry, that’s the point. This salad definitely has kick, but I promise it’s delicious. It will keep for a day in the fridge, and is best eaten alongside something that can soak up all the vinegary goodness - like chips or baked potatoes, or a few hunks of really good french bread.
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Chickpea magazine #25 family
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Chickpea magazine #25 family
There’s an episode of Friends where Monica tries to work out the recipe of Phoebe’s late Grandmother’s famous cookies. The recipe is a secret, of course, which apparently died with Phoebe’s Grandmother. After hours of cooking and the creation of a hundred different versions of cookie, Monica realizes that Phoebe was misled about the origins of the recipe. It’s not a family secret; it’s printed on the back of every bag of Nestlé Toll House chocolate chips. That was the secret. Well, the same thing happened to me. I was going on and on to my Mum about Nanna’s glorious bright yellow mustard relish, lamenting the fact that I’d never asked her for the recipe when I had the opportunity. To which my Mum said,
1/2 head of cauliflower, broken into individual florets and chopped very finely (should fill about 3 cups once chopped) 3 onions, diced very finely 1 large cucumber, chopped into little cubes (should fill about 3 cups once chopped) 3 corn cobs 1/2 cup salt 3/4 cup + 2 tbsp (200mL) apple cider vinegar 3/4 cup + 2 tbsp (200mL) malt vinegar 1 1/2 (350mL) white vinegar 1/2 cup castor sugar 1/2 cup coconut sugar 1 tbsp mustard powder 1 tbsp curry powder 1 tbsp turmeric 1/2 cup cornflower
You’ll also need about 6-7 jamsized jars to store the relish in.
‘you know she used to buy it in jars from the store, right?’. Well Nanna you sly old fox, you had me fooled! But now I’ve made it myself, and you know what - it tastes exactly the same! So I’ll just tell anyone who asks that it is your famous family recipe, handed down through the generations, and no one will be any the wiser (aside, I suppose, for all the subscribers to this magazine… guys, this is our secret now). Nanna used to spread this relish thickly between slices of soft bread, filled up with tomatoes and lettuce. It was crunchy and delicious. If you’re into your fake meat deli slices, I can also confirm that it goes very well with them too! Bear in mind this recipe needs to sit overnight, so make it one day in advance of when you’ll need it.
1. Put your finely chopped cauliflower, onion and cucumber in a big bowl. Dissolve the salt in 2L of warm water, and pour over the vegetables so that they’re covered by the liquid. Leave them to sit in the fridge overnight. 2. In the morning, drain the vegetables, and put them in a big saucepan. Slice the corn off the cobs and add to the saucepan. Then pour in your vinegars, sugars and spices (everything but the cornflour), and give it a good stir. 3. Set to simmer over a low heat, stirring often, until the vegetables are tender. 4. While you’re waiting for the vegetables to cook, sterilize your jars and their lids by putting them in a big saucepan, fully submerged in boiling water. Leave this to boil while you finish cooking your relish. 5. Once your vegetables are tender, add the cornflour and continue cooking until the relish thickens. This won’t take very long, and it’s a good idea to stir the relish often while this happens, so that it doesn’t burn on the bottom. 6. Take your jars out of the boiling water, and put the hot relish straight into them. Fill them to the top, put the lids on tight, turn the jars upside down for a few minutes, and then put them upright again. As your relish cools, it should shrink a little inside each jar, making a vacuum and keeping the jar sealed. This will prevent your relish from going off, so it can be kept out of the fridge until you open it. Once opened it will last in the fridge for at least a week (but I find mine usually doesn’t last that long!) 7. Serve on fresh bread with salad like my Nanna did, or in a toasted sandwich with roast vegetables, or just crawl out of bed at 1AM and eat it straight out of the jar with a spoon while you listen to Ella Fitzgerald and Louis Armstrong and reminisce about the good old days. r
Chickpea magazine #25 family
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Words by Selin Jessa, Kristen Perry, and Sevrenne Sheppard One autumn day, our roommate
collectively
Kristen was gifted the largest,
importance
most
and
the
spectacular
assortment
of
trees
and
generosity
shrubbery, carrying a steady
tangible
stream of plants from across
a
rolled
interconnectedness in our day-
the
city
steps
to-day lives. A collective or
the
sunnier
into our foyer, we wondered
intentional living environment
apartment. We’ve welcomed box
how feasible it would be to
usually
after box of sweet potatoes
scoop it out and live right
people
inside, but, fortunately, we
space,
one
roommate who works at a nearby
have a real house. Our home,
another, often forming around
farm and rescues many of the
“Greenhouse,” is nestled in a
a
of
less-than-perfect
classic
values.
in
that would have otherwise been
not
all
Montreal
level
in
apartment:
most
places,
the
lead
-
mysteriously
into
share
and
common
theme
with or
set
experience
demonstrates
specifics look
of
resources,
time
Our
group
can
different
-
that
and
for
do
each
and
red
thrown
come
live
in
corners
of
our
peppers
away,
from
a
vegetables
and
bins
full
of worms for our burgeoning vermi-compost.
United
by
a
mint
unique group. Greenhouse came
shared
together after our experience
lovingly,
attached to our kitchen and
as
an
things, and cooking together,
insulated and newspapers. Over
experimental
sustainability
we have also gathered friends
the past year, ourselves and a
collective.
few friends have transformed
with
this
joy,
veranda
eclectic
a
who
a
to
precariously
green
sunroom,
the
means
Montreal
with dark twisty stairs that neighbors’
place
into
a
students
a
living Sharing
table
meals
ten
was
and
neighbors
to
our
to
many
green
contribute
food-related
a sort of informal DIY skill-
are intentionally growing the
of being accountable to the
share - from vegan bread, to
space for gratitude, supporting
university
funding
water kefir, to kimchi. We’ve
each
other
and
political
the
enormous
that
was
personal
the project, and the lack of
attempted to limit food waste
uncertainty,
balance between work and home
by
and gradually eating our way
in our space. We wanted to not
amounts
through a lifetime supply of
only live lightly, but feel
certain
vegan pumpkin soup.
lighter as well. The seeds of
pie, and we’ve become known
the Greenhouse philosophy were
for the plethora of homemade
thus planted: every aspect of
vegan snacks that go hand-in-
collective living should make
hand
life easier and more fulfilling
and parties. Despite a lack
for everyone involved.
of outdoor space, we’ve been
Collective
through
we
struggled
a
living
experiments, which function as
where
we
of
to
growing
with
home,
but
in
commitment
responsibility
collective
living
is
not
a
novel concept – it’s roots are far-reaching and can be found in many places at many moments in time. Since long before the
50
of
fosters
an
we
up
As
in
the
fifty-two
it
universe.
pumpkin
emphasizes
concept of a nuclear family,
Our collective was formed in
and before the advent of the
the
studio apartment, people have
from
lived
squash, we have also acquired
in
community.
Living
autumn
of
almost
2016.
Aside
house-sized
producing of
astronomical
pierogies
kind
with
of
our
and
a
autumnal
get-togethers
growing herbs and vegetables on
our
windowsills
and
veranda. We dream of someday building a hydroponic system, but
so
far
our
collective
Chickpea magazine #25 family
gardening is – much like many
nutritious,
of these experiments – a work
many
in progress.
our
In
a
society
where
we
are
constantly asked to celebrate competition and individualism, we
can
quickly
lose
sight
of
the
complex
network
of
interdependence that sustains us.
Living
collectively
in
this way cultivates a deeper appreciation
of
just
how
much we need each other. At Greenhouse, fairly
it
all
organically
emerges –
tea
and hugs for someone who is having a gloomy day, an extra load of laundry for someone who has been working late all
of
and
us
entire
joyful
way
talking and dreaming about.
have
eaten
in
Suppose your side had won, and
lives.
There
is
you had the kind of society
also something special about
that
choosing, as young adults, to
you live, you personally, in
sit around the table and eat
that
together - which is something
that way now!”
many of us did not do regularly as
children.
It
is
not
uncommon for our collective dinners to grow into kitchen dance-parties
and
fits
of
giggles. The concept of self care has received a lot of well-deserved
attention
in
recent years; we have found that connecting over food is a
powerful
way
to
practice
collective care.
We
you
wanted.
society?
are
How
Start
living
would living
that
way
now, surrounded by an everexpanding collection of mason jars and people we love, reimagining what it means to make a home as an emerging adult in an
increasingly
and
complicated
disconnected
world.
Living in a way that prefigures the kind of world that you want doesn’t necessarily mean packing up your belongings,
week. One very tangible way we
Building home and community
gathering your friends, and
use our collective capacity
through growing and cooking
forming a collective of your
to
another
food is just a part of our
own. Creating a better world
(quite literally) is through
journey in learning to live
starts, as most good things do,
a
more
the
with honoring the connections
by
Earth and each other. We and
we have with each other, the
in
our roommates all have roots
natural world, and ourselves.
nourish communal
using the
a
one cooking
system
Beehive
Vancouver.
system,
inspired
Collective Each
harmoniously
with
collective
in social and environmental
Food
member cooks dinner for the
activism, and through living
remarkable
whole
house
especially
week
collectively we are attempting
because
to put the work we are doing
these. Cultivating the happy,
how many people live in the
outside
into
loving, and supportive spaces
house), and so forth, keeping
meaningful
practice.
we all need to thrive can be
in
For
certain
restrictions at
per
an
community-builder
(or per cycle, depending on
mind
once
is
dietary
(shared
Greenhouse
us,
house
daily
collective
living
as
simple
honors
as
all
sharing
of
more
meals
helps to actively re-imagine
healthy and nourishing food
always
a world that is more joyful,
with your friends, neighbors,
vegan) and schedules (packing
compassionate, generous, and
and family. Make a big pot
tupperware for anyone who is
sustainable. Together, we hope
of
away during dinner). Preparing
to create something beautiful
housemates,
food for the collective helps
and loving to fill the space
party with produce harvested
us to remember how important
of the harmful systems that
from your garden, convince your
it is to look out for the
we are fighting to disrupt and
social circle that spending
people around us, encourages
dismantle.
four
us
to
share
are
the
it
hand-lettered
for
hours
you
and
throw
a
rolling
your dinner
pierogi
creativity
poster in our foyer reminds us
dough will be an uplifting,
and cultures, and allows us
that we are creating a living
enjoyable
to cooperate in improving the
alternative
food. Be creative. Be kind,
well-being of our community.
and capitalism, in the words
and
We
of Paul Goodman: “Suppose you
pretty good places to start.
have
all
our
A
tea
observed
that
this may be the most stable,
Chickpea magazine #25 family
had
the
to
competition
revolution
you
be
experience.
generous.
Share
Those
are
are
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A perfect recipe to use up the mushy bananas at the bottom of your fruit bowl and impress all of your friends. Ingredients 1 1/2 cups all-purpose unbleached flour 1/2 cup maple syrup 1/2 cup packed brown sugar 1 tsp baking soda 3-4 very ripe bananas (3 large or medium-sized, or 4 small) 2 “eggs” (we use Bob’s Red Mill egg replacer, but flax eggs or applesauce works well here too!) 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp nutmeg 1/4 tsp ground cardamom 1/4 tsp ground coriander 1 tsp vanilla 1/2 cup coconut oil pinch salt
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Instructions 1. Preheat the oven to 350°F and lightly grease a loaf pan with a bit of coconut oil 2. In a blender, combine the bananas, coconut oil (no need to melt it, unless you are in a very cold climate), egg replacer or flax eggs, vanilla, maple syrup, and brown sugar. Blend just until smooth. 3. In a large bowl, mix together the flour, baking soda, a tiny pinch of salt, and all of the spices. 4. Pour the banana mixture from the blender into the flour mixture, and stir to thoroughly combine. 5. Bake for 30-40 minutes, until a fork or toothpick comes out clean.
Chickpea magazine #25 family
Chickpea magazine #25 family
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Chickpea magazine #25 family
The soup equivalent to a hand-knit sweater on a crisp autumn day. Ingredients 1 medium butternut squash 1 tsp olive oil pinch of salt 1 large sweet potato 2 large carrots 1 large potato 1 tbsp coconut oil 1 onion 4 cloves of garlic 4 cups vegetable stock 1/4 cup curry powder 1 tbsp cumin 1 tsp sage 1 tsp pepper 1/4 tsp-1 tsp cayenne 1 15 oz. can coconut milk
Instructions 1. Use a fork to poke a few holes in the skin of the sweet potato. Chop the butternut squash in half lengthwise and remove the seeds with a spoon. Wash and dry the seeds, removing stringy flesh from them, then coat them lightly with olive oil and salt. 2. Place your squash and sweet potato on a pan, and bake at 425°F until the squash and sweet potatoes are soft (about 60-80 minutes). On the same pan, or another, lay out your squash seeds in a single layer to roast, being sure to stir them to avoid burning and remove them once they are evenly browned and crispy (around 30-40 minutes).
3. When your squash and sweet potatoes are almost done roasting, chop and sauté the onions in a large pot, with some minced garlic, curry powder, cumin, sage, pepper, and cayenne. Then add diced carrots and potatoes, sauté for a few more minutes, and add 4 cups of soup stock and bring to a simmer. 4. Take the squash and sweet potato out of the oven, remove their peels, and scoop the soft flesh into the pot. 5. Once the vegetables are all tender, pour in the coconut milk, bring back to a gentle simmer, and then use a hand blender to blend until smooth. Keep on low heat and stir regularly to avoid burning once it is blended! Adjust to taste with additional salt and spices as needed, and then serve hot to new or old friends in your favorite eclectic collection of bowls. 6. Garnish with roasted squash seeds, and anything else that you might want to add; maybe some green onion, sprouts and a slice of lemon, and then enjoy with toasted pita, croutons, or bread! r
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Chickpea magazine #25 family
Chickpea magazine #25 family
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Chickpea magazine #25 family
Chickpea magazine #25 family
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