Fall 2013 by Chickpea Vegan Quarterly

CHICKPEA MAGAZINE fall 2013

fall 2013 issue 9 design & content cara livermore sewindie.com sales & shipping bob lawton hooah.tumblr.com

grab a print or digital copy chickpeamagazine.com/shop find us in stores chickpeamagazine.com/stockists contribute to future issues chickpeamagazine.com/contribution general info chickpeamagazine.com bob@chickpeamagazine.com 2

CHICKPEA MAGAZINE fall 2013

TABLE OF CONTENTS 06 Make Your Own Hard apple cider 16 fair trade vanilla bean

42 a-ma: thai food for thai people

22 weekly food diary

49 an ode to oats

26 lil kitchen: jamming

58 we grew this

32 dating the omni 37 tofu: a love letter

38 diy candle holders

66 portland, Or city guide 80 my vegan story

CHICKPEA MAGAZINE fall 2013

06 Eva Kosmas adventures-in-cooking.com 16 Heather Villa hlvilla.wix.com/heathervillawrites 22, 90 Amanda Aldinger sassafraseats.wordpress.com 26 lea krajl jager nameless-lil.tumblr.com 32 Juventina Hahn 37

paula moore

38 jackie sobon veganyackattack.com 42

Lok Yung Yam

49 Gubb Marit Stigson maritsblogg.blogg.se 58 Line Tscherning Damgaard peaceloveveganfood.wordpress.com 66 Lauren Kodiak laurenkodiak.com 80 Lisa Dawn Angerame lisasprojectvegan.com

CHICKPEA MAGAZINE fall 2013

words & photos by eva kosmos

Making your own hard cider is surprisingly simple, it just requires owning the right materials and having a bit of patience. There are many different ways to make hard cider; some make it with carbonation, some without, some with extra sugar, some with added apple flavorings, and so on. This guide focuses on a simpler method that creates a slightly sweet and lightly carbonated hard cider. But before we delve into the details, it’s helpful to understand the general concept of how brewing works. To brew an alcoholic beverage, a strain of brewing yeast is added to a liquid. The yeast consumes the sugar in the liquid and expels two things from its sugar consumption, alcohol and CO2, also known as carbonation. There are many variables to this equation, like brewing time, the amount of sugar in the liquid, the temperature the brew is fermenting at, etc. But if you follow the directions outlined here, you’ll come out with a tasty and solid batch of cider, and can feel free to experiment with these variables in your next batch. It should also be mentioned that this guide is for making hard cider in a 1 gallon glass carboy jug. There are 5 gallon carboys out there that allow you to make much more cider at once, but they are enormous, and for the average home brewer and potential apartment dweller, they’re a bit too large to handle on your own once they’re filled with cider. A 1 gallon carboy, on the other hand, can easily be managed by one person, even when completely full of liquid. So to begin, we’ll start with the things you’ll need, the types of yeast, and the criteria for your sweet cider base.

CHICKPEA MAGAZINE fall 2013

Things Youâ&#x20AC;&#x2122;ll Need (2) 1 gallon glass carboys #6 rubber stopper (also known as a bung) with hole (made to fit in the 1 gallon carboy) 1 airlock 1 small bottle of Star San (sterilizer) 1 funnel 1 gallon sweet cider (options discussed below) 1 packet or vial of brewers yeast (options discussed below) 1/2 tsp yeast nutrient 5 feet of 5/16 inch thick food grade flexible plastic tubing 1 small-sized auto siphon tool 1 carboy brush (for cleaning out old carboys) 3 tbsp xylitol (optional natural alcohol sugar) 1 hydrometer 1/4 cup brown sugar 1/2 cup boiled water (6) 500 ml flip cap glass bottles

Types Of Yeast

You can consult your local brew shop for types they recommend, but you can generally use dry white wine yeast for fermenting cider, as well as certain ale yeasts. There are also cider-specific yeasts on the market, but they are usually more expensive. Below are some recommended strains. Wyeast Sweet Mead (liquid) Danstar Windsor Ale Yeast (dry) Lalvin D-47 (dry) Lalvin E-1118 (dry) Nottingham Ale Yeast (dry)

Criteria for Sweet Cider Base

The sweet cider should be pasteurized to eliminate interfering bacteria. Try to find a sweet cider that has been cold pasteurized, as this preserves the natural flavors of the cider. Ideally, your cider should be cold pasteurized and organic with fruit sediment towards the bottom. Whole Foods 365 brand cider is perfect for this, and it even comes in a glass 1 gallon glass carboy.

CHICKPEA MAGAZINE fall 2013

Part I: Sterilize One of the most important aspects of cider making is to sterilize your equipment to prevent bacteria from contributing off flavors to your cider. Dilute the Star San according to the package directions and give the carboy, funnel, rubber stopper, and airlock a good soak in the solution for 15 minutes. Remove and allow to dry in a clean location.

Part II: Combine & Ferment 1. Fit the funnel onto the carboy and empty the cider into the carboy, being careful not to splash the cider around the top of the jug. 2. Add the yeast according to the packet directions, but keep in mind that it is better to have a bit more yeast than less. Most 5 gram brewing yeast packets are good for 5 gallons of cider; if this is the case itâ&#x20AC;&#x2122;s best to empty 1/4 of the packet into the carboy and save the rest for another batch. 3. Add the yeast nutrient and give the jug a gentle swirl to knock off any yeast nutrient or yeast kernels that may have gotten stuck around the inside of the neck of the bottle. 4. Fit the airlock inside of the hole in the stopper, and fit the stopper inside of the neck of the carboy. It should be nice and snug to keep out any dust or pests. Fermentation works best when the carboy is kept out of direct sunlight at temperatures between 60 and 75 degrees Fahrenheit. After a few days youâ&#x20AC;&#x2122;ll see many bubbles around the top, which indicates that the fermentation process is active. Allow it to ferment for 2 weeks, or until there are hardly any bubbles around the top of the cider.

CHICKPEA MAGAZINE fall 2013

Part III: Racking the Cider At the end of the 2 weeks, you will notice that there will be a layer of sediment, also known as lees, at the bottom of the carboy. This is dead yeast and other particles that we want to get rid of so they don’t contribute off flavors to the brew as it continues to ferment. 1. Gently remove the rubber stopper and airlock from the carboy, taking care not to shake the jug. (You don’t want to stir up the sediment at the bottom.) 2. Dilute the Star San according to the package directions and give your second, empty carboy, rubber stopper, airlock, tubing, and auto siphon a good soak in the solution for 15 minutes. Remove and allow to dry in a clean location. Place the clean carboy on a flat surface next to the cider carboy, also known as the primary carboy. 3. Heat up one end of the plastic tubing in boiling water to make it pliable, then gently nudge it over the straw of the auto-siphon until sealed. Place the other end of the plastic tubing in the empty carboy. Hold the auto siphon and lower the bottom end into the primary carboy so that the bottom of the siphon is about halfway into the jug. It is important that you hold onto the siphon, because if you let go and let it fall to the bottom, it will start siphoning all the sediment that we are trying to leave behind. 4. Start the siphon by pulling/pumping up and down on the straw with your other hand. Continue pumping to keep the siphon going, and lower the siphon into the primary as necessary to continue pumping the cider, taking care not to go low enough to suck up any sediment. Stop pumping when there’s about 1 inch of cider above the sediment. 5. Remove the tubing from the carboy filled with the clean cider and fit it with the rubber stopper and airlock. Allow it to ferment with the same temperature and light restriction for 3 weeks-2 months. The longer it sits, the more the flavors will mellow. You can even let it sit for several months, but if you do it’s a good idea to rack it again at the two-month point to get rid of any additional sediment.

CHICKPEA MAGAZINE fall 2013

Part IV: Bottling & Carbonation 1. After the desired period of time has passed, you will notice that more sediment has settled to the bottom of the carboy. To avoid accidentally bottling any of the sediment, rack the cider once more into another sterilized carboy using the methods described in Step 3, making sure to sterilize the glass flip cap bottles in the Star San as well. 2. To determine if the cider is ready for bottling, pump a sample of the cider into the plastic tube the hydrometer came in. Place the hydrometer in the tube, wide end down, and allow it to float to its resting level. To be ready for bottling, the level of the cider should line up with 1.005 S.G. on the hydrometer. If it’s slightly lower it’s okay, if slightly more then fit the carboy with the stopper and airlock and let it ferment a few more days. 3. Once you are finished testing the cider, dissolve the brown sugar in the boiled water and add the mixture to the cider in the carboy. Give it a good swirl to help distribute the mixture evenly. Adding the brown sugar at this point reactivates the yeast, which results in a bit more alcohol and a tinge of carbonation. 4. If you want a slightly sweet brew, you can add the xylitol at this point as well and give the jug a swirl. 5. To bottle the cider, use the same auto-siphon techniques outlined in Part 3, but take extra care not to pump too vigorously as the small bottles fill up quickly and you don’t want the cider spilling out over the sides. Leave about 1 inch of headspace at the top of the bottles, and tightly flip the rubber stopper over and secure it into place. Repeat this process with all of the bottles. 6. Allow them to sit at room temperature for about two weeks, then open one of the bottles and taste it to see how the carbonation is coming along. Remember, the warmer the temperature of your home the more the yeast is activated and the faster the cider will carbonate. 7. If you’re happy with the level of carbonation, move all the bottles into the refrigerator and consume them as you’d like. If you want more carbonation, leave the remaining unopened bottles at room temperature for another week and test again. Make sure you do not forget about them, because over carbonating can cause the bottle to explode or turn into a geyser when opened. But as long as you move your bottles into the refrigerator once the desired carbonation is reached, you’ll be fine. 8. And once they’re in the fridge, you’ve completed the final step of the process! Now sit back, relax, and reward yourself with a nice cool sip of tasty homemade cider.

Helpful Resources

www.midwestsupplies.com www.brewsupply.com www.howtomakehardcider.com Craft Cider Making by Andrew Lea

CHICKPEA MAGAZINE fall 2013

words & recipe by heather villa

CHICKPEA MAGAZINE fall 2013

Eula baked. She was my grandmother, sweetening my days with her confections. When she asked me what kind of cake I’d like for my birthday, I eagerly suggested vanilla with chocolate frosting. She agreed. At my party, I savored a slice of cake and drank coffee. I didn’t know any other kid who had access to such amazing cake or coffee. I loved my tenth birthday. The chocolate used in the icing likely didn’t come from a fair trade source, and neither did the coffee from a can. We didn’t even know about fair trade as we innocently indulged. And as far as I know, my grandmother may have used artificially flavored vanilla in the cake batter. But now I know about fair trade.

Recently, I casually asked my daughter, who will soon celebrate her tenth birthday, to tell me what she knows about fair trade. She replied, “Coffee. And it’s something that’s fair.” My daughter needed a clearer perspective. I told her, “Fair trade provides people a better life. For instance, farmers who harvest fair trade chocolate are able to take care of their families. The farmers’ children aren’t forced to work, but can attend school, just like you.” My husband added, “Fair trade products cost a little more, but when we pay a bit more, we help others.” Then one ordinary day, I learned that there’s so much more to fair trade. I, too, like my grandmother and mother, like to bake. I credit not my grandmother, but my mother for teaching me how to make scones. Ready to make scones, I reached for some vanilla extract. After all these years, I finally questioned the origins of vanilla. I looked at the label on the little glass jar. There was no fair-trade logo, and there wasn’t even a drop of vanilla left in the jar. That day I didn’t make vanilla scones. Before I purchased more vanilla I wanted to find out the story of vanilla. I searched the Internet and within seconds I discovered Ndali Estate in Uganda at www.ndali.net, where fair trade vanilla is purchased from farms, processed, and exported. When I contacted Lulu Sturdy, the managing director, I had no idea she’d be in the middle of harvesting vanilla.

CHICKPEA MAGAZINE fall 2013

I patiently waited for several days, until 58 tons of green vanilla beans were harvested. The harvest came after farmers carefully tended the soil and hand pollinated each and every vanilla bean flower. Following the harvest, Sturdy shared there’s still, “Lots of hard work for the next nine months.” The vanilla must be blanched, sweated, fermented, dried, and conditioned. Plus, she and the employees will get the last year’s harvest ready to be exported. During all the hard work throughout each season, the vanilla farmers know, without a doubt, they will be paid enough money for food, shelter, education, medical needs, and clothing. When consumers pay a fair price for vanilla, the farmers are paid a fair price. And that fair price equals hope for those people. Paying a fair price is only a part of the Ndali’s model. The safety of the workers and preservation of the environment are backed by a sustainable economic model. For instance, while the consumers of fair trade vanilla experience a flavorful and quality product, the employees experience economic and environmental stability. And because Ndali supports organic farming, harmful pesticides are avoided, resulting in a safer working environment for the farmers, and processors.

Part of the success of the operation is the result of Sturdy, who figured out a way to turn her family’s property into a successful fair trade organic operation, along with the dedicated employees. Ndali Estate purchases vanilla beans from 1,200 Mubuko farmers. The farmers have learned about the economics and communication needed to run successful farms. Mbusa Joesph, Chairman of Mbuku Vanilla Farmers Association, another link to the success of fair trade vanilla in Uganda said, “Mubuku started as a fair trade group right from the grass roots of the village, with no apparent educated leaders, a challenging mountainous geographical terrain stretching to 200 km, and zero cash flow.” Since 2005 Ndali Estates and the vanilla farmers from the surrounding have prospered together. The success of one depends on the other. Over the last several years, lives have changed. Kato Bernerd, the Ndali Estate processing manager said, “Before working at Ndali I was a local bus driver. I felt over-worked, restless and unhappy. Now my work is big but I love it. With my profits I bought a piece of land and two plots in a trading centre which I have developed with buildings.” I also learned Bernerd shares his success with his family, and is able to provide his children with an education. He also gives back to his community, often contributing to others in need.

Joesph also shared, “Most of the funds our government uses to run this country (Uganda) come from donors. But if there are people out there who seriously want to help us, the best way you can do this is through paying fair trade prices to farmers. When we receive the fair trade price for our vanilla, we receive 100% of that money for our work, and we have 100% control over how to use it.” My hope is when my daughter is an adult, fair trade won’t be an alternative, but the norm. Until then, I’ll search for fair trade products that extend beyond chocolate and coffee. And maybe someday, when my daughter bakes a cake for her grandchild, she’ll use fair trade vanilla. Hopefully, soon, Ndali Vanilla beans, extract, and powder will be available for retail in the United States. In the meantime, the vanilla beans hide out in several varieties of commercially-produced desserts, Lush Cosmetics, and many other brands in the U.S. Ndali Vanilla may be purchased online from www.amazon.co.uk.

CHICKPEA MAGAZINE fall 2013

Ingredients 2 cups whole wheat flour ¼ cup turbinado sugar 1 tbls aluminum-free baking powder ½ tsp salt 3 tsp ground whole vanilla bean (one inch of a vanilla bean, equals one tsp) 1 cup coconut milk Instructions 1. Consider using fair trade, organic ingredients. 2. Preheat oven to 400° F. 3. Snip approximately three inches off of a vanilla bean. Grind in coffee grinder until fine. 4. In a large mixing bowl, add flour, sugar, baking powder, salt, and ground vanilla beans. Mix together. 5. Slowly pour the coconut milk over the mixture and blend, working quickly. If the dough seems dry, add water, one tablespoon at a time, until the ingredients stick together. 6. Lift the mixture out of the bowl, transferring to packing pan or cast iron skillet. 7. Gently shape the dough to form a round, approximately one inch tall and eight inches in diameter. 8. Cut uncooked dough into eight wedges (like a pie), and slightly pull apart. 9. Place in the oven and bake for about 20 minutes. Note: If specks of ground vanilla remain in your coffee grinder, your next pot of coffee will be wonderfully flavored with hints of vanilla.

CHICKPEA MAGAZINE fall 2013

writing vegan: a food journal by Amanda Aldinger I am a writer who has continually found it difficult to write about her own life. Until I started journaling about food. The idea came to me in April, when I read that one of my favorite food bloggers ( Jenny Rosenstrach from Dinner: A Love Story) had been chronicling her dinners since 1993. Even though I had tried and failed a million times at keeping my own journal, I was pretty sure that if there was one thing I could always find words for, it was food. Suddenly, writing came effortlessly. It was wonderful! The simple task of discussing what I had eaten that day evolved into pages of emotional scripture, with a single entry sometimes taking up to an hour to produce. Although not one year ago you would have found me enjoying chips y queso and low-cal margaritas at an (ironic, not ironic?) third date with my boyfriend at On The Border, the chain Mexican restaurant, the beginning of this project corresponded with my journey to becoming a whole foods worshipper. As a born and bred, meat and potatoes Midwesterner, becoming a disciple of coconut oil, organic CSAs, nutritional yeast and community gardening represented quite the transformation. An exploration of successes, messes and delicious, nourishing food, here I share with you a week’s worth of entries from my personal journal.

brunch I woke up and went straight to my community garden in Brooklyn to pick cherry tomatoes,

which have been growing rapidly due to unrelenting rainfall. (Gardening is the only thing this steady rain has been good for.) I had a handful of those with sprouted toast for breakfast. Their crisp exterior gives way to something sweet and succulent – there’s nothing like a tomato picked fresh from your garden. Plus, I’ve never gardened before, so I’m sure their taste is elevated by my own pride at being able to grow anything at all.

snack More cherry tomatoes and a bit of vegan freezer fudge: fudge

made with oat and almond flour, sucanat, hemp milk, banana, vegan chocolate chips and vanilla. All mixed together, and then frozen. Crazy delicious.

dinner Dinner with a friend at Bell Book and Candle in the West Vil-

lage, which I had never been to. They procure most of their produce from a rooftop garden, a concept I love. To start, I had the pistachio and asparagus soup – it was unbelievable. I’ve used nuts as bases for sauces and soups in place of cream before, but never pistachios. I can’t wait to give this a try. And then I had the grilled and roasted seasonal vegetables, which were insane. With such elegant simplicity, the vegetables were transformed into the most beautiful possible versions of themselves. Artichoke, asparagus, roasted red pepper stuffed with mushrooms, fava beans, and a mix of zucchini and squash were all served with homemade hummus and romesco sauce. I can’t wait to go back.

CHICKPEA MAGAZINE fall 2013

breakfast Every morning I try and juice for breakfast. I love a good green juice, but one of my favor-

ite combinations is fennel, cabbage, pineapple, ginger and lemon – it does wonders for digestion (whatever, Activia!). Mint is really good here, too, but I didn’t have any on hand. No matter what, I include lemon and ginger – the combination of the two produce a fresh spiciness that takes every juice to the next level. I usually drink a bit at home and then take the rest to work.

lunch I bring my lunch to work every day. It’s cheaper and healthier than eating out, I get a much better variety of food throughout the week, and I have this habit of cooking for 10 anyway, so it’s an easy way to use up all my leftovers. Today it was vegetable chili, pulled from the freezer.

dinner

I just recently bought the “Forks Over Knives” cookbook, which is entirely unprocessed and vegan. No one is paying me to say this: everyone should have it. The first recipe I tried was pasta with a pureed cauliflower sauce. To make the sauce, you boil cauliflower with any preferred seasonings in veggie broth, and then puree it in a blender. I added nutritional yeast because obviously everything tastes better when it’s nice and cheesy. I roasted some spaghetti squash, sautéed some butternut squash, red peppers and onions, and topped it all with the cauliflower sauce. It was so delicious – you’d never know you were eating a meal entirely of vegetables. Although the recipe called for pasta, I wanted to be all veggie tonight. Next time I will sub out the butternut for a green veggie, or just make it with pasta. That was a lot of squash for one meal.

breakfast I’m obsessed with this show, Luther, so I’ve been staying up until 2AM to watch it on Netflix. Thus, same juice as Monday. Usually I spin on Tuesday mornings, but today I slept in a bit. It felt amazing. Sorry, fitness.

lunch Today I had an all day meeting for work uptown. Lunch was catered

in. While people pretty much always provide vegetarian options these days, they’re not as likely to think as far as vegan, so I packed my lunch. I’m really glad I did – there was nary a vegan option in sight, save for some fruit, which I did snack on. I brought a sandwich on flax seed bread, with homemade spicy hummus, avocado, cucumbers from my CSA and cherry tomatoes from my garden. This was, in a variety of ways, the most domestic sandwich I’ve ever consumed. I also packed carrots and hummus for snacking on throughout the day.

dinner I picked up a couple ears of corn at the market last week. If there’s one thing you learn growing

up in Iowa, it’s that summer is not summer without sweet corn. I was also craving a baked sweet potato, so I made my own version of elote (Mexican corn on the cob, usually made with cheese and crema) roasted it all, and topped it generously with Earth Balance. Like, really generously. A blend of cumin, cayenne and paprika brought my favorite, spicy Mexican flavors into play, while the nutritional yeast added a welcome cheesiness. It was really delicious, except next time I will roast the corn for only 15 minutes instead of 20, as it was just slightly overcooked. Don’t worry, nothing a little extra vegan butter can’t fix.

CHICKPEA MAGAZINE fall 2013

breakfast Candy for breakfast: a smoothie with blueberries, hemp milk, hemp seeds, cacao powder, almond butter, banana and a bit of ice.

lunch One of my favorite simple meals: smashed avocado on toast, with loads

of sea salt. Best with crushed red pepper, but the spice rack in my desk drawer is not nearly as developed as in my kitchen. (Note to self: why not?)

dinner This is my new favorite summer salad. I picked up the CSA and was so excited for all the delicious fruits and veggies I get to play with this week: blueberries, cherries, cucumbers, potatoes, beets, mixed greens, parsley, scallions, a head of lettuce, and some gorgeous white and green beans. A CSA is like Christmas every day. I made a chopped salad with mixed greens, roasted beets, pear, walnuts and lots of quinoa. All drizzled with fig-infused balsamic vinegar.

breakfast Same smoothie as yesterday. I made a double batch and kept one frozen at work…which took me about 2 hours to un-thaw, as it was housed in what I discovered was my very effective new thermos.

lunch Lunch with a friend at one of my very favorite places: Bareburger, an organic burger joint (even

organic wine! For when you are not dining during the work day.) I usually have the quinoa burger, but I was craving a salad today, so I got the Asian: broccoli slaw, watercress, pickled mangos, dried edamame, carrots, cucumbers, and a peanut sesame ginger dressing. Peanut sauce dressings are like crack for me. We also got fries with curried ketchup, which is good enough to make you rethink the merits of traditional ketchup all together.

dinner Full disclosure: the original intro to this piece

promised I would provide a week free of any nights where I had popcorn for dinner (truthfully, those weeks are few and far between.) That ends tonight. I was so excited to make Pad Woonsen with a spicy almond butter sauce. I had all these delicious, frozen CSA veggies to sauté, and was going to toss them with tamari, a gingery pho broth, spices and mung bean noodles. And then my veggies unthawed as a soft, limp mess that just felt sad. And then I felt sad. And then I started eating chips and hummus, and then I finished off the hummus, and then I made a giant batch of popcorn with coconut oil, and then I was like, “who are you?” and then I opened a bottle of rosé.

CHICKPEA MAGAZINE fall 2013

breakfast

I love soup for breakfast, especially when it’s super savory. Today I had a “Summer Friday,” one of five extra Fridays off gifted by my work throughout the summer. I went to a spin class, and on the walk home was craving a warm, salty, noodle-y soup. And voila! The flavors of last night’s disaster transformed themselves into something simple and elegant. I combined some pho broth with tamari and scallions, added a bit of salt, and then brought it to a boil and let it cook for about 5 minutes. I added mung bean noodles (or glass noodles, if you’re ordering them at a Thai restaurant) and cooked them in the broth, poured it all into a bowl and called it a day.

snack I felt very fancy when ordering the “St. Regis” from Urban Rustic in Brooklyn. Apple, lemon and double ginger. The queen of juice.

dinner Mexican Dream. Why is it a dream? Because it’s quick, easy

and can be assembled into whatever Mexican dish your heart desires. I have been making variations of this since grad school and its decadence, combined with the fact that its leftovers are beautiful when smashed on toast for breakfast, make this a favorite go-to. Tonight’s dream consisted of brown rice cooked with cayenne and cumin, guacamole (this is the star – whenever I say I’m craving Mexican, what I really mean is I want to bathe in guacamole), sautéed zucchini, peppers and onions, tofu sour cream spiked with cayenne, and black beans. I layered it all into a bowl and went to town.

brunch Spinach, apple, lemon and ginger juice. Then, my boyfriend and I went to Smorgasburg, which

is a huge food market in Brooklyn open only on Saturdays. I had a quinoa and chickpea sandwich from the Bombay Sandwich Co. Such colorful, artistic presentation! The quartered triangles were each layered with tamarind/date and green apple chutneys, pickled carrots and crunchy chickpea flakes. Although the flavors were involved, the sandwich was surprisingly light. Enough so that I had room for Alchemy Creamery, a company that has mastered the art of vegan ice cream. I doubled up and got chocolate chai and peanut butter. Both were delicious, although the rich, decadent peanut butter was the star.

dinner Starving, yet indecisive: the worst combination ever when trying to decide what

to eat. After resigning myself to the fact that this problem wouldn’t be solved any time soon, I opened a bottle of rosé (this is how I troubleshoot things, apparently?) and paged through a few cookbooks for inspiration. Ultimately, I let my farmer’s market wares be my spirit guide and wound up cooking a spicy eggplant, broccoli and onion ratatouille with tomato sauce over quinoa pasta. I wanted the sauce to be more creamy and less acidic, so I tossed in some nutritional yeast (another theme of the week), which brought the entire dish together and made it feel truly indulgent. There’s an unparalleled satisfaction that comes from putting together a dish that’s simple and easy, yet so flavorful. And to think I almost defaulted to Thai takeout.

CHICKPEA MAGAZINE fall 2013

comic by lea krajl jager

CHICKPEA MAGAZINE fall 2013

words by juventina hahn

navigating a food-centric dating culture, finding value in lifestyle differences, and playing the field like the confident, growth-mindset-oriented vegan that you know you are. When I texted my boyfriend to let him know that I’d be writing a piece for a vegan magazine he jokingly responded with “I just finished a steak with parmesan asparagus, I don’t think I’m allowed to look at anything vegan for 30 minutes.” He also responded with sincere congratulations, an energy that matched my own, and an intention to “break the rules” and peruse the website immediately. It’s that balance between good-natured banter and unwavering interest and support in my lifestyle that have made it possible for me to have entirely positive relationships with omnivores. That doesn’t mean I haven’t dated my fair share of individuals who’ve taken a head-tilt-inducing delight in forcing me to defend my lifestyle choices. To those folks, I

gently said, “if I wanted to legitimize the way I live and decisions I make, then I could talk to most anyone, why do you think these are the conversations I want to have with someone I’ve been seeing for ten weeks?” Those relationships usually wrapped up pretty quickly, but I’m not bitter; I’m just learning. What I’ve found throughout each of my vegan-omni dating scenarios is that if I am serious about this person and I feel respected, then I need to consider how my veganism functions in the context of our relationship. Doing so can be an ongoing process, and one that begins the very first time you order a salad (“no chicken, no cheese, no cream-based dressing, if the roll on the side comes buttered, forget that too”) or mention your veganism.

CHICKPEA MAGAZINE fall 2013

It’s not a secret: food dominates social situations. As a vegan, I’ve found my personal preferences for navigating potlucks, birthday gatherings, holiday celebrations, and small group outings to sushi or ice cream. I’ve even exchanged best practices for uncomfortable situations with vegan family members and friends. Generally, vegans are pros at balancing veganism and food-centered socialization. Then, why might it feel difficult to open up about your vegan lifestyle on a first or second date? If you don’t already know your date’s dietary preferences, chances are the person sitting across the table from you is not vegan. Although veganism is certainly trending, we’re still a rare breed. So, when you find yourself, separated from your date by just a table and a small unlit and unscented candle, it may feel awkward to bring up your veganism. Or maybe it won’t. Either way, you’re going to have to open your menu and order dinner. If the first few dates go well, there will be more menu opening and ordering to come. In fact, much of what you’ll share initially will be food experiences. There’s no reason to hide your veganism. That’s easy for me to say because I’m vegan loud and proud, but I haven’t always been that way. I understand the shyness associated with rejecting brownies your boss made for your small five person office and the embarrassment of personally spurring a 35-minute ordeal just to determine whether you can eat the bread on your table: first you ask the waiter, later you talk to a manager, then a cook, and then you look through the allergen information binder on your own. I feel for you, but this is our lifestyle and our choice. It’s worth telling your boss “no thanks,” it’s

CHICKPEA MAGAZINE fall 2013

worth the process to us. If it were easy and convenient, more people would do it. We’re not martyrs, but we’re willing to make a statement through the social difficulties we encounter each time we sit down with a group of omnivores at a brunch place that invariably has “egg” in the restaurant name and in every menu item. Telling a friend that you don’t want his baked goods never becomes easy. Which is precisely why a significant other (SO) should hold our choice to be vegan with the utmost deference. If a potential SO takes issue with your lifestyle, that’s actually something you’ll want to know as early as possible. In the process, if you realize you have a problem with dating omnis, that’s also an important self-discovery. For your sake, say it before you order, when you order, or after you order, but just say it. “I’m vegan.”

Even after I’ve filled a date in on my lifestyle choice, I can’t help but to imagine what thoughts or impressions this information prompts my date to have. Does he think I’m weird? An animal lover? A liberal arts college alumni who only buys used clothing? While all of these are true for me, I’d prefer to not have so many preconceptions attached to my diet and lifestyle. I also hate wondering if a date believes we’re incompatible because of my veganism. Admittedly, I was on OKCupid long enough to know that “love meat, won’t go out with vegitarian [sic]” and “could never date a vegan” are common statements found in profiles on the popular dating website. It’s a little demoralizing. Yet it’s good to know that I’m not entirely delusional; some omnivores do see dating a vegan as an unendurable hardship they can easily dodge with an incomplete sentence. This is all to say that a measure of the discomfort surrounding dating an omnivore comes from that very certain voice in the back of your head saying, “this is a deal-breaker,” or, “he thinks this is a deal-breaker,” or, to make it interesting, both. In social psychology, deal-breakers that quickly manifest themselves are also known as “gating features.” Katelynn McKenna, a psychologist at NYU, describes gating features as discernible characteristics such as attractiveness, shyness, or a stigmatized quality like stuttering that promptly put an end to the possibility of a relationship. Ultimately, gates prevent people from pursuing someone different from their ideal partner or different from themselves.

To a vegan, an omnivorous diet may serve as a gate, and vice versa. There are a lot of assumptions attached to diet and lifestyle in the same way that there are assumptions attached to dress. It’s cognitively fulfilling to efficiently group or categorize others and then infer a frightening amount of information about them. Deep down, we all know better than to make hasty value judgments about someone because of his physical appearance, the way he speaks, or what he has on the plate in front of him. Not to mention that historically we’ve learned to knock down gate after gate. Dating across cultures, religions, educational backgrounds, race, socioeconomic classes: we’ve learned that difference serves us well. Difference encourages empathy, compassion, and personal growth. Though some people will stop at the gate, omnivore-vegan relationships can be fruitful and fulfilling if a joint willingness to negotiate lifestyle difference exists. As these negotiations begin, it’s best not to thrust your new omni into a vegan-overload. I mean this in two ways. First, think about vegan food exposures that are accessible to your omni SO. A steak house doesn’t sound fun to you? Well, a place that serves exclusively seitan bacon and trying-to-be-meat substitutes may not be the most accessible restaurant to your SO starting out. Your SO will spend plenty of time checking out places on Yelp and scouring menus to be sure that you will leave dinner full and smiling. Pay it forward by making sure there are at least a few non-intimidating options, like a fresh salad with quinoa or a black bean burger and sweet potato fries, for your date. Secondly, consider that in the back of your omni SO’s head there may be a very certain voice asking “Is X judging me!?” or “Is X trying to convert me!?” or, for good measure, both. Assuming your SO is experiencing some of these thoughts, this is a nuanced issue requiring not just open communication but also a commitment to accepting your SO as he is.

CHICKPEA MAGAZINE fall 2013

In no way am I questioning your powers of persuasion or the ethics surrounding a vegan lifestyle, but your job in dating someone as a vegan is not to make him/her vegan. To reiterate: if you need to date a vegan to feel happy, only date vegans. Dating someone so you can change him, in whatever way, never ends well. Never date omnivores with the intention of opening their eyes and transforming the way they live. However, sharing your lifestyle with your omnivore SO, exposing him to new cuisine or cruelty-free products, and even delving into the moral foundations of veganism all work in the context of a relationship. In the same way that vegans do not like to defend the decisions they make, omnivores get a little sensitive in this area too. True, vegans defend their choices more often than omnivores who relish in a mainstream lifestyle, but still, no one likes to feel like the person they’re dating questions their choices… no one. Situated on either side of a vegan-omni relationship, sensitivity and respect is important. Your SO should most definitely not try to make you a “sometimes” vegan or a “flexible” vegan if that’s not something you already implement. On the vegan end of things, we should not try to convert our SO’s. It’s tempting, I’ll be the first to admit it, especially with all of the animal rights, anti-factory farm, food politics literature available. We have the logical piece by piece arguments, our own moral foundations and understandings, it’s there – ammo! But if you two are going to share a vegan lifestyle, it will happen. The focus, and what comes first, is a mutual understanding and respect of one another’s lifestyles. Omnivores can get especially touchy around vegans because we, inherently and inadvertently, problematize what’s on their plate. Many of us were omnivores at one point. When we eat in the presence of omnivores we call into question the ethics of what is on their plate, we bring to the forefront the absent referent, and we do so whether or not we want to and whether or not we breach the topic verbally. It’s difficult to sit down to dinner with us! That’s not to say we’re not worth it (and we are). That’s also not to say it isn’t a good thing our very presence at meal times causes such problems for omnivores (sometimes being vegan speaks for itself and we can keep our mouths closed as we chew on something plantbased and delicious). This is just to say, that even without the arguments, we are making our point. To that end, let an SO make his/her point, share his/her (non-mean-spirited, non-vegan-hating) perspectives, and demonstrate a mature level of respect. In the end, omnis and veggies alike just want to hear, “I respect your opinions in all regards; I respect you. This doesn’t mean I agree with you, it means I respect you living the way you want to live.”

CHICKPEA MAGAZINE fall 2013

I’ve always made it clear that when it comes to my veganism, one way I enact my beliefs is by not spending my money on goods that include animal products. Fast forward to wedding bells – I’d never pay for a large catering order consisting of meat or cheese. Not all vegans feel this way; this is my personal preference and the way I’ve chosen to “vote with my dollars.” Does this mean I’d need to let a potential SO know within the first five dates that our wedding catering options may be limited? No, definitely not. What it means is that always being forthcoming about the ways your lifestyle reflects your beliefs and how steadfast those beliefs are, is important. Veganism, for many, goes beyond a dietary preference. My veganism dictates the way I eat, shop, dress, spend, and more. For that reason, sometimes I think exclusively entering relationships with vegans might simplify my life. Part of me felt wholly compelled to make the thesis of this article “don’t date omnivores, just don’t do it!” But really, you can have a vegan relationship with a supportive omnivore, or a supportive dinosaur, or a supportive anyone. You just need to negotiate the terms of a functional, enriching, and enjoyable relationship with one another. That’s a much more uplifting claim.

For me, the terms of a “vegan relationship” are non-static: contingent upon my current partner and dialogues we’ve shared about our relationship. What characterizes a “vegan” relationship for me right now? The money I spend in the context of the relationship is only on vegan products. When we cook together, what we make is vegan. When my veganism draws us into an awkward situation, I feel awkward not because my partner pressures me or makes me feel as if my veganism causes unnecessary problems, but because I am an awkward person. I feel supported in my lifestyle choices. I know that moving forward in the relationship, the way I live, spend, and participate in society will not have to change because of my partner’s preferences. My veganism and relationship are equally strong in that sense; neither wavers because of the other. Such balance is entirely achievable with the right person, regardless of diet or lifestyle. If I can strike this equilibrium, I’d venture that just about anyone can. If it helps, I’m wishing you minimal gating, disturbing amounts of communication, respectful dialogues, and plenty of shared vegan eats in your relationships. Go get ‘em.

CHICKPEA MAGAZINE fall 2013

words by paula moore The first time I ate tofu was at a Thai restaurant in Maryland, with my new friend, Mary Ellen. It was also my first time eating Thai food—and my first time eating at a “real” restaurant. Growing up, my family almost never went out to eat. Stopping by Burger King on a Saturday afternoon was a rare treat. For special occasions, we might go to Shoney’s for hot fudge cake. My parents said it was frivolous to spend money on restaurant food. It was “frivolous” to do a lot of things in our house. It was frivolous to go to a concert, or throw a dinner party, or take a vacation that didn’t involve staying with relatives. (How I dreaded summer vacations, when I’d be carted off to my grandmother’s house in West Virginia). This obsession with frivolity had something to do with being frugal, but more to do with being afraid. My parents are not risk-takers. They avoid new places and new people and pretty much any new experience if they can’t easily predict the outcome. So it felt a little rebellious to be sitting in that Thai restaurant, eating tofu red curry. It was the latest in a string of little rebellions.

CHICKPEA MAGAZINE fall 2013

I was living on my own for the first time and had started a new job as a writer for an animal rights organization. With my new friends from work, I was going on adventures, drinking soy mochas at midnight, meditating on Sunday mornings at the Shambhala center, even flying halfway across the country to see our favorite band. And eating tofu. As a new vegetarian, I of course had to try the quintessential vegetarian food. Nearly two decades later, I’m too old to be drinking coffee at midnight (I need my eight hours), and I stay in my own time zone for shows. But the tofu stuck. I’m now vegan, and I’ve learned how to transform tofu into almost anything. I know how to blend it to make creamy puddings and sauté it with diced veggies for “scrambles,” and how to make fish-friendly “tuna” salad with crumbled tofu and kelp powder. These days, when you can walk into almost any supermarket and find Gardein “chick’n filets,” Silk almond milk, and Daiya cheddar slices, perhaps eating tofu doesn’t seem all that daring. But still, I get a little thrill whenever I open a new package. When I look at that clean, white block, I don’t see just stir-fries and pots of chili. I see new doors opening.

CHICKPEA MAGAZINE fall 2013

words & photos by jackie sobon I know that some of us use canned foods either for convenience or to use foods that may not be in season, such as beans or tomatoes. Of course, while looking out for BPA-free cans is great, we will still have a couple of cans left over, going into the trash. Or not. This is a great way to turn those food-carriers into rustic, outdoor candleholders.

What you’ll need empty can permanent marker awl 1 or 2 old towels or t-shirts hammer or mallet vice or two bricks (to hold the can in place) sheet of paper spray primer spray paint of your color choice optional: spray clear coat tea light candles Note: You can also use acrylic paint with a brush to paint the outside for a more rustic/textured look.

instructions 1. Clean the can thoroughly and draw dots onto the can in whatever pattern you would like. In my examples I did a chevron pattern, a fade and a diamond design. Tip: Have more dots toward the base of the can, where it’s stronger. Also, the more holes you pierce, the weaker the can will be. 2. Next, stuff the old towel or tee into the can. If you have small pieces of wood, wrap it up with the towel and place it in the can. This is to help the can hold its shape when you punch holes into it. 3. Secure the can in a vice or on the ground between two bricks; cover the bricks with another towel or tee to keep the can from getting scratched up. 4. Carefully place the awl point on a marked hole and tap with the hammer/mallet, tapping twice or one hard tap works. Tap it just until the hole is about 2mm wide. Repeat that until you’ve covered your entire design, it helps if you start at the top of the can and move down, toward the base. 5. Once you’ve finished, clean the can once more and line the inside of the can with a sheet of paper, then spray a coat of primer onto the outside of the can (following the instructions on the paint). 6. After the primer has dried, spray your color of choice onto the outside of the can, you may need to apply a second coat after the first has dried. At this point you can leave the paint as is, or apply a clear coat for glossiness. 7. Wait a day before lighting the candle inside of the can. These candleholders look best in clusters, around rocks or seasonal plants.

CHICKPEA MAGAZINE fall 2013

a-ma: thai for thai pe 42

CHICKPEA MAGAZINE fall 2013

i food eople CHICKPEA MAGAZINE fall 2013

words by lok yung yam photos by Caroline Caton At about one o’clock every afternoon, I walk into a tiny restaurant. To call it a hole-in-thewall spot would give it too much credit. Run solely by a middle-aged couple who insist on identifying themselves as Chinese despite having been born and raised in Thailand, the restaurant is little more than two long tables and room for vats of food. The space is at once comfortably and appropriately small, leaving room for only three burners, one of which is directly connected to a portable gas tank. The vegetables, stored in the drink refrigerator, are cut on the dining tables when business slows down after lunch. The small-scale nature of the business fosters a brand of familiarity I seldom see in a developing almost-metropolitan city like Bangkok, where ostentation usually takes precedence. Located just outside the heart of the Bangkok business district, A-Ma draws the mix of Thai locals, working expats, and the occasional tourist. Owing to its proximity to Wat Sri Maha Mariamman (known colloquially as Wat Khaek because it is apparently also impossible for locals to pronounce), A-Ma relies primarily on a Buddhist vegetarian customer base. Though 95% of the Thai population subscribes to Theravada Buddhism, often referred to as the “lesser” stream of Buddhism, strict vegetarianism isn’t common. Local tradition dictates only that practicing Buddhists abstain from meat on certain days based on the lunar calendar called wan phra, or monk day. I am painfully reminded each time it comes around when I have to push through a packed A-Ma with people literally spilling out of the restaurant. This brand of part-time vegetarianism makes up the bulk of

the abstention from meat in Thailand, self-consciously short of fully vegetarian practitioners, who are often considered “better” Buddhists. I have more than once been referred to as hi-so— an appropriation of “high society”—in reference to my superhuman ability to maintain a meatless diet year-round. The owners of A-Ma have never mentioned it. I first stumbled across the restaurant exploring the area around my workplace. A-Ma is just far enough off from the main tourist area that most people would miss it, nestled in a small street—an alley, really—branching off Silom, one of Bangkok’s two major roads. I was initially drawn to the yellow, triangular flags streaming across its front, marking it as a Buddhist vegetarian establishment, meaning that it’s vegan and then some—strict Buddhists follow a vegan diet without garlic, onions, and other aromatics. Otherwise virtually identical to the adjacent location, I didn’t particularly have high hopes for A-Ma until I walked in, past the sneeze guard, to be greeted with six full vats of familiar Thai dishes. Though pointing is usually the safest option, I’ve taken the time to learn most of the Thai dishes in the market. Gaeng naw mai, or bamboo shoot curry, is a perennial favorite that I had previously never tried because it generally involves a generous sprinkle of minced pork. The veganized version looked every bit as authentic and misleadingly simple. A unique amalgamation of the culinary behemoths of India and China, Thailand’s food looks a bit of both, adapted for local ingredients. Asking about the composition of any Thai dish other than pad thai will elicit a list of ingredients foreign even to the rest of Southeast Asia, and that doesn’t take into account the “red curry paste,” treated as a single ingredient composed of its own exhaustive list of Thai herbs and spices.

CHICKPEA MAGAZINE fall 2013

Cooked in and served out of the same six-gallon cauldron, the curryâ&#x20AC;&#x2122;s been slaved over on a tiny little electric stovetop until the flavors from kaffir lime leaves, little Thai chili peppers, galangal root, and several other untranslatable ingredients impart flavors evenly into the thin almost-broth curry. Vaguely reminiscent of Indian curry, the lesser-known Thai version is distinctly tropical, relying mostly on coconut milk for body. Fresh julienned bamboo shoots absorb this concoction and become the star of the dish. The curry is suitably street food-worthy, every bit as authentic as its meaty street market counterpart. Vegetable and spice-heavy in the first place, Thai food hardly loses out in the absence of pork.

CHICKPEA MAGAZINE fall 2013

The man behind the counter haphazardly ladles curry onto a plate of brown rice as he continues explaining the actual process of cooking the dish, which deceptively sounds like it involves little more than putting ingredients in a pot and letting them simmer. His wife interrupts him in Thai, so I move along down the line to pay her the equivalent of $1.13 the meal has set me back before I pick up the utensils of choice in Thailandâ&#x20AC;&#x201D;a fork and a spoonâ&#x20AC;&#x201D;and take a seat. Etiquette dictates that one has to get rice in every bite of a meal along with whatever one is eating. The brownish purple rice soaks up all the coconut milk in the curry and pairs perfectly with the crunchy bamboo shoots. This is the kind of food I would find at night at a street-side food stall, and I mean that in the most flattering way possible. I devour everything on the plate almost as quickly as if I were actually eating street food.

CHICKPEA MAGAZINE fall 2013

A-Ma somehow bridges the gap between my desires to experience authentic local culture and uphold my ethical beliefs. For the longest time, I believed that if I wanted vegan Thai food in Thailand—much more difficult than American Thai restaurants would lead us to believe—I’d have to settle for $15 macrobiotic brown rice salad marketed exclusively toward expats and tourists. I would walk by amazing homemade dishes in bold primary colors knowing I’d have to forgo the plastic stool and folding table on the sidewalk side of Bangkok due to a few chunks of fish. A-Ma changed the game in a fundamental way by not pandering to a foreign audience and instead catering to local tastes with minor adjustment. If their goal is to keep us out, however, they’ve failed miserably. I end up going back many, many times over.

oats full bg words & recipes by gubb marit stigson As a young kid I had the very common problem of not being able to get out of bed in the morning. My father would lift me up like a package, my arms and legs still hot from sleeping, carry me downstairs and place me in front of the kitchen table where he’d serve me my usual breakfast. Every day he’d prepare a bowl of oatmeal porridge, simply cooked in water with a pinch of salt and then served quite runny with homemade lingonberry jam and semi-fat cows’ milk.

“ode to oats” lettering

As you can guess from this childhood story, oats have always been mandatory in my kitchen. My first and most obvious way of using this super grain is quite unsurprisingly in porridge, starting with my dad’s unpretentious one. I make it with half the usual amount of liquid, turning it into a firm lump of hardly cooked oats, with frozen berries melting on top. I’ve made porridge with banana and cocoa, with frozen kale, pumpkin seeds and dried apricots. I’ve also put oatmeal porridge in bread, mixed with porter and grated apple, or fried as patties served with butter and cinnamon. I’d say two things in my life have meant a lot in my relationship with oats. The first one is my decision to start studying. Lack of time and money opened up for the possibility of oats to make their way from the breakfast table, to be fine for lunch, dinner and drunken midnight snacking. Oats are cheap, always accessible, dry which makes them perfect to store and stock up on, and it’s oh so easy and quick to make a meal out of them. If you light some candles it’s even cozy! You can ask just about anyone; they will have a bag in their pantry. The second thing that opened up my love affair with oats was becoming vegan. All of a sudden oats where everywhere, in vegan milk, cream and ice cream, in custard, yoghurt and smoothies, making it a serious competitor to the more common soya and rice products.

CHICKPEA MAGAZINE fall 2013

There is indeed something special about oats. Substitute products made from the goods mentioned above can be questioned in both environmental, ethical and health aspects. Soya and rice are both often exposed to fertilizers and pesticides, poisoning the grounds and the field workers. Mass production of soya (often grown as animal food) leads to forest devastation and rice plants swallow enormous amounts of water. Keeping in mind that I’m writing this from the point of view of a Scandinavian, I would like to argue that the growing of oats grains has a better (or, less) impact on the environment. Maybe it’s me having a naïve view of my favorite crop, but as I read about it for the research of this article I feel that oats are the kinder option. Growing just fine in colder climates, it is a resistant plant that doesn’t need a lot of caretaking to generate a good harvest. Oats are also perfect for people suffering from gluten and soya intolerance. Soya has been questioned in a health aspect, accused of causing things like early puberty and increased risk of developing breast cancer. Instead, oats are praised for lowering cholesterol levels and providing healthy fats, fibers, vitamins and antioxidants, qualifying it as superfood.

Another person who’s under the spell of oats is Lauren, the girl behind the blog The Oatmeal Artist. Lauren was the one who introduced me to overnight oats and mocha oatmeal and you can trust her to post a recipe for oatmeal on an almost daily basis, one more daring then the other. I asked her what she thinks is the best thing about oats: What I truly love about oatmeal is how versatile it is. The reason I can imagine so many recipes for oatmeal is because it’s just a base for hundreds of flavorful combinations. An apple by itself is just a snack, but an apple diced up and mixed into oatmeal is suddenly a cheap and comforting meal. The possibilities are virtually endless. The obvious following question was about her own favorite oatmeal: If I could only promote one oatmeal recipe, it would be Fudgy Banana and Peanut Butter Oatmeal. It’s incredibly easy and uses basic pantry items, so I can almost always make it, even if I’m low on groceries. It combines mashed banana and unsweetened cocoa powder, stirred up to create a sweet and fudgy base. At the end, you stir in globs of peanut butter. It tastes so decadent, but it’s so nutritious, and there’s no added sugar!

Oats do have a huge variety to them. Some I’ve mentioned above, but other often visited oat-based goodies are flapjacks, granola, müsli, pie crumble, healthy scones and oatmeal cookies. They’re also a good ingredient to perfect the texture in vegan patties and burgers. Lately I’ve also learned the possibility of savory porridge (imagine risotto in five minutes, but for the patient chef, try my whole grain version). For this article I’ve put together a few recipes where I put the oats in the spotlight.

CHICKPEA MAGAZINE fall 2013

OAT MILK

Oatto

In this one you can go ultra simple and be done in four minutes, or you take the road to oat milk luxury perfection and give it hours before you pour this silky milk on a bowl of bran flakes. This milk is also of course perfect for baking and cooking. Keep in mind though that this doesn’t contain the vitamins that the store bought kind is often enriched with.

This one is amazing. Imagine the creamy comfort of a really nice risotto, but without the heavy weight on the environment that the growing of rice generates. I believe that this version of the classic dish will bring more nutrition to your system as well. We’re using a whole grain oat which is quite common in Sweden. When we created the recipe, our cultivation boxes happened to be full of green herbs but really you can put just about anything into your oatto. Saffron, mushrooms or even beetroot of you ask me!

Makes 2 cups

Ingredients ¼ cup regular rolled oats 2 cups water a pinch of salt (optional) a splash of rapeseed oil (optional) Suggestions for flavoring and sweetener: 1 pitted date, a pinch of vanilla powder, a splash of maple syrup, a hint of cinnamon…. you get the picture. Instructions for the lazy oat milk maker: combine oats, water and optional ingredients in a bowl or blender. With a hand mixer or in a blender, give the mix a go until the oats are completely powdered and mixed with the water. Transfer to a bottle and store in fridge for up to five days. Remember to shake before using! Instructions for the ambitious oat milk maker: Combine oats, water and optional ingredients in a bowl and store in the fridge overnight. After mixing the ingredients together, prepare a coffee filter, cheesecloth, or mesh bag to pour the milk through, cleaning it from oat pulp and other bits and pieces from ingredients used. Make sure you get as much liquid as possible to run through. This step will still reduce the final volume of milk. Transfer to bottle and store in fridge for up to five days. Use the leftover pulp for bread or cookies. Yum!

CHICKPEA MAGAZINE fall 2013

Serves 2-4

Ingredients 1 small yellow onion or 2 shallots 1 clove garlic a splash of canola/rapeseed oil 1 cup oats around ¾ cup white wine 2- 2 ½ cup vegetable broth 1 handful of fresh mint 1 handful of fresh parsley 1 tbsp nutritional yeast (optional) juice from ¼ of a lemon (optional) Instructions 1. Prepare the broth and put it to the side on low heat to stay hot. 2. Chop up the onion and heat the oil in a pan. Cook the onion in the oil on medium heat for a couple of minutes, or until softened. Crush the garlic and add to the pan. Cook for another minute and then stir in the grains, then pour in the wine and increase the heat. 3. Once the liquid is simmering, turn it down and let it absorb. Start adding the broth, about ½ cup at the time. Let it absorb before adding more. Stop when you’ve reached preferred texture for the grains. 4. Chop up the herbs and add them toward the end, together with yeast flakes and lemon if preferred. If needed, add salt and black pepper. 5. Heap it up on two plates, sprinkle some herbs on top and serve immediately. We had some oven baked carrots and eggplant as leftovers and they made a beautifully companion to the oatto.

CHICKPEA MAGAZINE fall 2013

Cloudberry ice cream Serves 2

In Sweden we have this lovely, sweet, super healthy golden berry growing on the swampy grounds of our inner forests. This recipe was created when my friend and I found a hand driven ice cream machine and I had a splash of homemade cloudberry jam left in my freezer. In Sweden it’s common to use oat cream for whipping which, with its firm texture makes a perfect base for ice cream. Ingredients 1 pack (almost 1 cup) oat cream for whipping ½ cup milk of choice (we used oat) a pinch of vanilla powder ¼ cup cloudberry jam - find it in the international aisle (or in Ikea) or substitute with apricot jam Instructions 1. Combine all the ingredients in a bowl and put it in the fridge for about 30 minutes. 2. Pour the mixture into your ice cream machine and start cranking (or if yours is driven by electricity, just press start). After about 10-15 minutes you should have two lovely portions of this Scandinavian flavored ice cream. 3. You can put just about anything in there. Our other favorites are saffron, any liqueur combined with dark chocolate, dark chocolate with salt licorice, the possibilities are nearly endless.

CHICKPEA MAGAZINE fall 2013

Ginger & cinnamon oatmeal with raisins and fresh apple Serves 2

This oatmeal is my own cheap breakfast version of the vitamin-boosting apple-ginger-carrot juice. The spices are mandatory but you can easily swap the fresh apple for apple sauce, or change the regular raisins for sultanas or cranberries. For this one we had almond milk but Iâ&#x20AC;&#x2122;d actually recommend oat milk, especially if you choose apple sauce. Ingredients 1 cup regular rolled oats 2-2 Â˝ cup liquid (we simply used tap water) 1 tsp freshly grated ginger (or more) 1 tsp cinnamon (again, add more if you prefer a stronger taste of it) a pinch of brown sugar (optional, we liked the sweetness of just the raisins) a handful of raisins 1 apple of your favored breed Instructions 1. Combine oats, liquid, ginger and cinnamon in a pan and bring to boil. If you want sugar, add it at this point. 2. Cook on medium heat until preferred texture, I like mine quite stubby. 3. Arrange in bowls, throw on the chopped apple and the raisins then add a splash of you favorite milk. If you want to, you can also add the apples earlier if you prefer them hot and mushy.

CHICKPEA MAGAZINE fall 2013

words, recipes & photos by line tscherning damgaard Being vegan in Denmark is probably a lot like being vegan in most developed countries. It’s getting easier everyday, just yesterday another hot dog stand started selling vegan hotdogs in the city closest to my home. Still, I decided to make it even easier on myself by moving to the countryside with a bunch of friends to grow our own food. There are six of us, two vegans, one vegetarian and three omnivores, but me being the one who cooks the most meals of the bunch, we eat vegan at our house, and everybody loves it. We moved to our big ol’ farm late last summer. The apples were about ready for picking and because we have four very productive apple trees and three equally rich plum trees, our attempts at producing our own food and drinks started right away. We made apple juice; pure, clean apple juice. We made plum marmalade and eventually our apple juice accidently turned into apple cider, very sparkly and tasty. I think those sparkles sparked something in all of us, we had to step it up and be as self sufficient as we could. That was a year ago. I now know there is nothing quite like pulling your own crisp carrot from the ground on a sunny day in the garden. The scent of ripe strawberries can literally wake you up in the morning. New potatoes are great, but new ones that you eat half an hour after digging them from the soil are greater. I also know that growing your own food is hard work, but is it worth the hassle? No doubt. Spring hit Denmark very late this year so it was not until the beginning of April that the frost had left the soil in our garden and we could start prepping our future garden.

We had asked around for the best way to move the grass and reduce the amount of weeds that would sprout once spring really set in. We decided on putting in the hours and sore muscles needed to remove the top 6-8 inches of soil, hence getting rid of as many roots as we could.

Everything turned out amazing! Our only let down was the cauliflower, but we blame that on our very tame pheasant Henri Frazzano who nibbled on the cauliflower sprouts as soon as they broke free of the soil. The snail fence was no challenge for our friend.

We are lucky enough to know an organic hobby sheep farmer, Kurt, who gave us unlimited access to sheep dung. We borrowed a trailer and went back and forth a few times until we had about a 5 inch layer covering our 1600 square feet of bare soil.

The spinach and radishes were the first fruits of our labour, and I am not lying when I say the clouds broke, a ray of sun hit our faces, birds were singing and as I recall it someone gently played the violin as we took our first bites, it was just THAT good.

We then rented a rotary cultivator to loosen the soil and get the sheep manure mixed in. It worked perfectly. We made a path through the garden and Jane’s dad, a blacksmith, was nice enough to make us ”slug fences”, a small galvanized metal fence bent outwards at the top to prevent snails and slugs from getting into the garden. They have worked really well, at least we think so; there are no slugs in our crops and they can be a huge problem in our region.

Since then we have spent endless hours weeding out everything we did not sow ourselves, and probably an equal amount of time consuming and preserving our green treasures.

We started sowing about a month later, around mid-May. We had already sprouted some of our crops in the windowsills; things like salad, spinach, cauliflower and hokkaido pumpkins got a head start indoors. Here goes the complete list of what we sowed: Leeks, three kinds of potatoes, hokkaido, red and white onions, spinach, four types of salad, radishes, beet roots, two types of carrot, cauliflower, white cabbage, collared greens, black cabbage, dill, parsley, broad beans, sugar snap peas, regular peas, strawberries and zucchini.

CHICKPEA MAGAZINE fall 2013

All summer we enjoyed potatoes, but we could not get through all of them, which we had predicted and therefore grown different types of potatoes. One of which is the ”raja,” a pinkish potato that will keep well when stored correctly, so now we have potatoes well into the fall season. We grew tons of spinach, sowed it a few weeks apart over the course of the summer which meant we had enough to blanch it, drain it really well and freeze it in little balls ready for a vitamin boost when winter hits us. I was very keen on growing hokkaido pumpkins, but I did not realize that each plant has about 5-10 pumpkins, which meant that since I made 10 plants we have around 80 pumpkins! That is a lot!

Luckily pumpkins last a very long time when dried properly after harvesting. You bring the ripe hokkaidos into the house and find the warmest spot possible, close to the fireplace is ideal at a temp around 77°F (25°C for us Europeans) for about ten days. The stalk should then be completely dry. When dry, you can keep them at around 53°F (12°C) all the way until the new year. I guess we’ll be eating plenty of hokkaido soup, ravioli, risotto, bread, pies, ice cream, and sandwich spreads. If we still have some by Christmas I think I’ll make pickles or jam. Half the leeks we have grown are winter leeks, so they are about ready now, but can be harvested throughout the winter. Other than that, whatever leftover produce we have in our garden we harvested as late as possible and cooked it in the oven with plenty of vegan garlic ”butter” and the herbs we have dried. It’s still way better than the store bought varieties.

Apart from the obvious advantages of growing our own produce, such as very cheap if not entirely free food, pesticide free meals, little to no pollution from transport and fertilizer, REALLY tasty meals and nice tans from working under the sun most of the summer there is something meditative, almost spiritual, about it. It just makes sense, it feels right, we learn something every day and obviously you don't need 1600 square feet of garden to get started. Radishes in a pot in the window is a good start, and I tell you, radishes grow fast. This year we are planning on making both cherry, plum and apple wine/cider. As I'm writing this we still haven’t started the process, but judging from last year’s accidental apple cider bubbles we have something good in store. This garden just keeps giving and to pay back what we took, we will take a few trips to get sheep manure from Kurt's house and cover the ground with that before the frost kicks in again.

CHICKPEA MAGAZINE fall 2013

Serves 2 Ingredients ½ hokkaido pumpkin 2/3 cup (100g) risotto rice 1 large onion, finely chopped 4 cloves of garlic, finely chopped oil for frying ½ cup of white wine 2 1/8 cups (½l) hot vegetable stock (make sure it's homemade or a quality store bought) a small handful of nutritional yeast (optional) a good tbsp vegan shortening juice and a bit of zest from a lemon salt and pepper a handful of chopped chives Instructions 1. First peel and chop the hokkaido into squares and put them in the oven at 350°F (175°C) until they are tender, about 15 minutes, depending on the size of your squares. 2. While the hokkaido is in the oven, make your risotto.

• Fry the onion and garlic in a pot at medium heat, until they turn translucent.

• Add the rice and let that fry for a minute or so, then pour in the white wine, let it slowly absorb while you occasionally stir, to get the starch from the rice to make that great risotto cream. • When the wine is nearly gone, add some broth and continue stirring and adding broth until the rice is cooked, which according to Italians take exactly 17 minutes from when you put the rice in the pot. But taste your way to tender rice with a nice bite. 3. When the risotto is done, stir in the warm hokkaido pieces, the nutritional yeast, the shortening, lemon juice and a pinch of zest. Stir it in, put a lid on and let it rest for 3 minutes. 4. Just before serving have a taste, add salt and pepper if needed and mix in the chives.

CHICKPEA MAGAZINE fall 2013

Serves 2 Ingredients 10 dumpling skins/wonton sheets ( I buy them at the local asian market and because they are so good I haven’t gotten round to making my own vegan pasta.) ½ hokkaido pumpkin 4 oz. (100g) tofu ½ finely chopped medium onion 2 chopped cloves garlic oil salt pepper a good handful of sage leaves (At the end of the garden season we pick all the left over herbs and dry them inside for the winter.) zest of half an organic orange salt and pepper Instructions 1. Peel and cut the hokkaido into squares, then pop it in the oven for about 15 to 20 minuttes, until tender/soft. Slowly fry the onions and garlic, add the crumbled tofu and the soft hokkaido. 2. Fry this gently for a few minutes, add the handful of sage and orange zest. Have a taste and put in as much salt and pepper as needed. If the orange flavor is too weak add some now. Take the pan off the heat. 3. Line up 20 wonton sheets and have a bowl of cold water near by. Put a generous spoonful of filling on 10 of the sheets, leaving enough space for the sides to stick with the top sheets. With a finger, wet the top sheet and assemble all ten ravioli. At the end use a fork to really press the two sheets together sealing in the filling. (The ravioli will last 24 hours in the fridge, so when cooking for a bunch of people you could do this part in advance.) 4. Gently drop them in a big pot of boiling water and boil for about 5 minutes. 5. Serve with a drizzle of olive oil, more sage leaves and a good pinch of freshly ground pepper.

CHICKPEA MAGAZINE fall 2013

Makes about 12 Ingredients ½ hokkaido pumpkin (baked until soft in the oven, then mash into a puree) 4 cups flour (I used only wheat, but you could probably substitute a third for whole grain) ½ cup lukewarm water ½ cup plant based milk, your choice, I used soy 1 cup dark brown sugar (you could use muscavado) 7 tsp (20g) yeast 1 tsp salt 1 tsp grated ginger Filling Ingredients 200g (1 cup) vegan shortening 4 tbsp cinnamon 1 cup of brown sugar Instructions 1. Dissolve the yeast in the water and let set for five minutes. 2. Add milk, salt, ginger, hokkaido puree, and sugar, then whisk. Sift in the flour a little at a time while mixing it in. 3. When your dough lets go of your hands (you might need to add more or less flour), leave it in a warm spot for 30 minutes to rise. 4. Stir the ingredients for the filling. 5. Once the dough has risen, put some flour on the table, and start rolling your dough into a big rectangle-like-pancake, sort of like pizza dough in thickness. With a knife smear the filling all over the dough, leaving the last inch free. 6. Roll the thing. Cut it into about 12 pieces. Put each roll in individual muffin cups. Set aside at a warm spot to rise again for about half an hour and do not preheat the oven, just pop them into a cold oven. 7. Bake at 350°F (175°C) for about 25 minutes, until a fork comes out clean from the center of a roll.

CHICKPEA MAGAZINE fall 2013

WORDS BY LAUREN KODIAK photos by jay long Nestled in the Willamette Valley—between beautiful mountains, sprawling vineyards and foggy beaches—lies Portland, Oregon, a food- and nature-lover’s paradise. Voted #2 in PETA’s Top Vegan-Friendly Cities of 2013, Portland is a vegan wonderland for locals and visitors alike. Perhaps the most prized aspect of Portland is its thriving culinary scene. With unparalleled access to the bounty of the Pacific Northwest, Portland is a veritable playground for chefs. High-quality ingredients (at times foraged directly by the chefs themselves) make their way onto every plate. It’s this proximity to fresh produce that allows for innovative and flavorful cuisine to reign supreme. The city is relatively small, divided into close-knit neighborhoods. Compared to burgeoning metropolises like New York, Los Angeles and San Francisco, navigating Portland is a dream. With three kinds of public transportation (bus, train and streetcar), pedestrian-friendly streets and plenty of dedicated bike lanes, cars become unnecessary luxuries. For you to glean a better understanding of the city’s layout, I present Portland’s quadrants: Southeast (SE), with the bustling Belmont, Hawthorne and Division streets; Northeast (NE), with the eclectic Alberta Arts District; Northwest (NW), with the posh Pearl District and Nob Hill areas; and Southwest (SW), with the most “downtown” feel, home to Portland State University. There’s also North Portland, which includes the charming Mississippi and St. Johns neighborhoods. Burnside Street divides the city from north to south, and the Willamette (rhymes with damnit) River divides the city from east to west. Each quadrant has its own vibe and is loved fiercely by its inhabitants. Most travelers flock here in the summer months—when the sun takes more permanent residence and the temperatures near perfection—but fall is an equally beautiful (and less crowded) time to visit. The rain typically starts in late October, but it’s really nothing to worry about—just grey skies and a consistently light drizzle. This mild year-round weather leaves Portland in a perpetual state of lush green. The vibrant flowers and blossoming trees that line the streets are a constant reminder of the vitality and awakened spirit of the city. For all its unique charms, Portland becomes increasingly difficult to leave. With close access to swimming, hiking, camping, biking, skiing and rafting, plus all the perks that come with living in a city, it’s truly the best of both worlds. No stranger to all things weird, Portland will welcome you—regardless of your bizarre hobbies or eccentricities—with open arms. And with compost bins and LEED-certified buildings blanketing the city, Portland’s unwavering commitment to sustainability moves to the forefront. Moreover, the wildly supportive creative community fosters a sense of collaboration that inspires countless makers and artists to pursue their passions. Not too many other places in the world can compare to this quirky, accepting and idyllic spot.

CHICKPEA MAGAZINE fall 2013

Cherokee Rose Inn A completely vegan Bed & Breakfast, this classic craftsman home sits in the heart of the Belmont district in southeast Portland, close to public transportation, bars, restaurants, shops and coffee at the incomparable Stumptown Coffee. Nearby is the picturesque Laurelhurst Park, perfect for a picnic lunch or an early morning run. Cherokee Rose’s proprietress, Sandy Miller, has been vegan for over twenty years, and serves hearty breakfasts every morning.

The Ace Hotel An eco- and design-conscious downtown hotel with impressive features like free bike rentals and pet-friendly rooms. If you’ve arranged different accommodations, snap a few photos in the lobby’s photo booth or grab a soy latte at the adjoining Stumptown Coffee. For happy hour, head next door to Clyde Common for a craft cocktail.

CHICKPEA MAGAZINE fall 2013

Get back issues, subscriptions, digital adfree copies, and much more at the chickpeamag store. chickpeamagazine.com/shop

CHICKPEA MAGAZINE fall 2013

Back to Eden Grab a smoothie or lunch (quiche, salads) at this gluten-free and vegan bakery, but save room for the real showstopper here: dessert. Specifically, the vegan soft serve, with flavors rotating weekly. Keep an eye out for pumpkin soft serve in October and November.

Blossoming Lotus A fan-favorite spot, with plenty of gluten-free, soy-free and raw options, Blossoming Lotus offers brunch (try the Pumpkin Cinnamon Roll), lunch, dinner and a great happy hour. The menu changes often depending on the season, but you can’t go wrong with the Live Nachos, the Green Goddess Bowl or any of the cocktails.

Canteen Housed in an old drive-through coffee shop, Canteen is the perfect one-stop spot for fresh juices, meals, and coffee, beer or wine. For breakfast, try the oatmeal, which is anything but boring thanks to the addition of hazelnuts, cacao nibs and coconut milk. For lunch or dinner, try the Portland Bowl, with its infamous NW Sauce. Juices and smoothies are a great grab-and-go option—favorites include the Post Standard, Ginger-Berry and Maca & Friends.

Homegrown Smoker Vegan BBQ No trip to Portland is complete until you’ve eaten at one of its many food carts. Homegrown Smoker serves vegan BBQ that rivals the meaty stuff. Mainstays include Tempeh Ribs, Smoked Soy Curls and Frito Pie. Fill up on classic southern sides like BBQ Beans, Sweet Potato Fries and Mac-Nocheese. Make sure to wash it all down with an Arnold Palmer, a blend of minted sweet tea and lemonade.

Missionary Chocolates Founded by a naturopathic physician, Missonary’s vision is to build an integrative healing center in Portland, funded by chocolate. The vegan, gluten-free truffles are sold in stores around town, but Missionary Chocolates also has a retail space in NE Portland. The rich, coconut cream-based truffles have inventive flavors like Meyer Lemon Explosion, Peppermint Perfection and Spicy Cinnamon Chipotle.

CHICKPEA MAGAZINE fall 2013

Native Bowl This vegan cart serves up grub made from scratch, emphasizing local ingredients. Choose from five jasmine rice bowls—Broadway, Alberta, Couch (pronounced Cooch), Mississippi and Hollywood—all named after Portland streets. The flavorful bowls include items like Garlic Tofu, Barbecue Soy Curls, Peanut Ginger Sauce, Lemon Tahini Sauce and plenty of veggies. Save room for the mouth-watering Chocolate Cup, a fudgy chocolate cake topped with dark chocolate sauce.

Papa G’s Vegan Organics An all-organic vegan deli with hot options like Coconut Curry and Mac and Cheeze, a cold salad bar, soups, sandwiches and plenty of gluten-free and raw items. Papa G’s prides itself on making everything in-house (including growing sprouts for the salad bar) and using non-GMO ingredients.

Petunia’s Pies and Pastries Another gluten-free and vegan bakery (Portlanders are spoiled, to say the least) for when you’re craving something completely decadent. Try the Pumpkin Chocolate Chip Whoopie Pie, the Pumpkin Ginger Cheesecake, the Pumpkin Maple Babycakes and the Pumpkin Spice Muffin.

Portobello For those wanting a beautiful, fine-dining experience, Portobello consistently gets rave reviews. Dishes like the Beet Tartare and Cauliflower a la Plancha are thoughtfully crafted and plated. Everything is seasonal, sourced locally and of the highest quality. They also do a killer brunch, complete with Cornbread Waffles and Tofu Benedicts with Cashew Hollandaise.

Red and Black Cafe A completely worker-owned cooperative restaurant and event space, with a focus on animal rights and environmental sustainability. Try the Tempeh Reuben, Roasted Beet Salad and Black Dragon Noodles. Check the calendar for events featuring social justice activists, musicians, authors and filmmakers.

Sweet Hereafter/The Bye and Bye Complete with mason jars full of booze and heavily tattooed patrons, the Sweet Hereafter (SE) and Bye and Bye (NE) are unapologetically hip. They also have some of the best vegan food in town. Where else can you order a side of Brussels sprouts with your beer? Try the Buffalo Sub, the Eastern Bowl and the Tofu Banh Mi.

CHICKPEA MAGAZINE fall 2013

A.N.D Cafe Vegetarian breakfast and lunch spot, with plenty of vegan options. Try the Blue Corn Waffles (add the vegan chocolate chips), Raw Taco Salad and Super Vegano Burrito. There’s Lion Heart Kombucha on tap, or, for a boozier option, have a Bloody Mary with house-infused vodka.

Brass Tacks Sandwiches Brass Tacks offers four vegan sandwiches and a list of vegan substitutes so you can build your ideal sandwich. Vegan options include salami, herb turkey, agave smoked ham, white bean meatballs, smoked cashew cheese and a handful of sauces like tomato jam and garlic aioli.

Departure This swanky restaurant at the top of the Nines Hotel in downtown Portland has an entire vegan menu, complete with sushi, BBQ Tempeh Buns and Vegetable Udon Noodles.

Dove Vivi Two vegan cornmeal crust pizzas on the menu, but the Corn Cashew—with fresh sweet corn, cashew cheese and caramelized onions—is the clear winner.

Harlow/Prasad Harlow (SE) and Prasad (NW) are two vegetarian restaurants (under same ownership) with plenty of vegan options like grain bowls, soups, salads, juices and smoothies.

Hungry Tiger Too An entire vegan menu. $2 vegan corn dogs on Wednesdays. What’s not to like?

Junior’s Cafe There might be a wait at this popular breakfast spot, but you won’t regret sticking it out. Fill up on tofu scrambles, vegan French toast and vegan potatoes (with a spicy tofu sauce).

CHICKPEA MAGAZINE fall 2013

LucLac Vietnamese Kitchen Located in SW Portland, LucLac is consistently packed with the downtown lunch crowd on any given day. Their Vegan Pho, with its slightly sweet broth and delicate rice noodles, is extremely affordable and large enough to split or take home for a second meal.

Los Gorditos Very vegan-friendly, with a separate vegan menu and grill. Try the spicy homemade soyrizo in everything from tacos and burritos to sopes and tortas.

PokPok While only a handful of the dishes from this iconic Portland restaurant can be prepared vegan, they’re well worth it. Standout items include the Papaya Salad and the Khao Soi, a spicy noodle soup with house-pressed coconut milk—which, I must say, is my personal favorite dish in town.

Sizzle Pie With nine vegan pies on the menu, this late-night pizza joint is super vegan-friendly. There’s also a makeyour-own option with toppings like Daiya, Creamy Basil Cashew Spread, Soy Curls and Seitan Chorizo.

Vita Café/Natural Selection These two vegan-friendly restaurants, with the same owner, sit side by side on Albert Street in Northeast Portland. At the laid-back Vita Cafe, options include the Vegan French Toast, Vegan Club Sandwich, Vegan Nachos and Vegan Burger. Natural Selection is aimed at those who want expertly executed, primarily plant-based foods that don’t rely on fake meats or cheeses. $40 will get you an exquisite four-course meal (items can be purchased a la carte), with a vegan option for each course. Like many of Portland’s finest farm-to-table greats, this menu changes often, depending on what’s freshest at the moment.

Voodoo Doughnut I’d be remiss if I didn’t talk about Voodoo Doughnut. The lines almost always wrap around the block, so prepare to wait. Flavors vary, but they always carry a full line of vegan doughnuts.

Wolf and Bear’s This food truck, with two locations (SE and N Portland), serves some of the best falafel in town. Make sure to cover it liberally with the spicy skhug sauce.

CHICKPEA MAGAZINE fall 2013

The only thing that rivals the Portland food scene is the Portland drink scene. Beer aficionados and wine enthusiasts alike will feel right at home. Make sure to visit any of the breweries, distilleries and urban wineries in town; many offer free tours and tastings. Some suggestions:

BrewerieS Deschutes Brewery, Cascade Brewing Barrel House, Breakside Brewery, Amnesia Brewing, Basecamp Brewing and Coalition Brewing.

Distilleries Eastside Distilling, House Spirits Distillery, New Deal Distillery, Stone Barn Brandyworks and Vinn Distillery (all part of Portland’s famed Distillery Row).

Urban Wineries Clay Pigeon Winery, ENSO Winery, Seven Bridges Winery and the SE Wine Collective.

Since it rains, albeit lightly, for a large portion of the year, Portland is well-equipped with indoor entertainment. In true Portland fashion, most (if not all) involve alcohol in some way—even the independent cinemas, which have been affectionately dubbed, “brew ‘n’ view” theaters.

Museums The Portland Art Museum has free admission on the fourth Friday of every month from 5-8 p.m. The Oregon Museum of Science and Industry has great interactive exhibits for children, as well as OMSI After Dark, a 21+ event for adults.

Independent Theaters Laurelhurst Theater, Cinemagic, the Baghdad, Cinema 21, and Living Room Theaters.

Music Venues Doug Fir Lounge, Wonder Ballroom, Aladdin Theater, Mississippi Studios.

CHICKPEA MAGAZINE fall 2013

Portland State Farmers Market The farmers market at PSU takes place every Saturday from March until December 21st. You’ll be hardpressed to find a more vibrant, bustling farmers market—it’s truly one-of-a-kind. Stop by Black Sheep Bakery’s stand for a Pumpkin Molasses Scone or a Pumpkin Pie Bar.

Sauvie Island Just 10 miles north of Portland, you’ll find this serene island oasis. If it’s a particularly nice day, ride bikes around the island, admiring the view of Mt. Hood. Make sure to stop by Kruger’s Farm and the Pumpkin Patch for quintessential fall activities like hayrides, hot apple cider-drinking and pumpkin-picking.

Vegan “Mini-Mall” Yes, Portland has a vegan mini-mall. Are you surprised? This vegan microcosm houses Sweetpea Baking Company, The Herbivore Store, Food Fight! Grocery, and Scapegoat Tattoo. You could seemingly spend an entire afternoon here—enjoying a coffee and pastry, refreshing your wardrobe with a new outfit, stocking up on essentials like Soy Curls (made in Oregon!) and getting a tattoo to fit in with the locals.

Powell’s City of Books Powell’s, one of the largest new and used bookstores in the world, is a must-visit. (You’re going to need a book for the plane ride home, after all.) Housing over one million books, it takes up an entire city block. If you can’t wait to dig into your new read, grab a warm beverage in the adjoining World Cup coffee shop and settle in for a few hours. With as many as 6,000 people visiting a day, there’s great people-watching to be had.

Hoyt Arboretum Part of Portland’s appeal is its proximity to nature. In Washington Park, just west of downtown, you’ll find almost 1,000 species of trees and shrubs at the Hoyt Arboretum. Take a walk on any of the 21 trails (that cover 12 miles total) and relish in the wonder of Oregon’s beauty. It’s free and open daily.

Columbia River Gorge Just 20 miles east of the city, the Columbia River Gorge awaits. With countless day hikes, ranging from easy to expert, you can’t go wrong. Latourell Falls, an easy 2.4-mile loop, is always a crowd-pleaser. And the more challenging Angel’s Rest offers staggering views of the steep-cliffed gorge. Breathe in the fresh air, admire the foliage and make sure to stop at Multnomah Falls, one of the country’s highest waterfalls. It’s certainly a sight to behold. And, before your visit, make sure to check out Northwest VEG, a non-profit based in Portland that offers a plethora of resources, events and classes.

CHICKPEA MAGAZINE fall 2013

MY VEG AN STO 80

CHICKPEA MAGAZINE fall 2013

words & recipes by lisa DAWN angerame I grew up on Long Island, New York in a typical American household. My mother cooked almost all of our meals and we ate standards like spaghetti and meatballs, steak, tuna croquettes, and macaroni and cheese. Chicken was served in infinite combinations with everything from pineapples to artichokes to wine to Campbell’s mushroom soup. Looking back, I was always a little turned off by poultry, because it looked too much like the bird it had been. Fish too - it smelled like it should still be in the water. When I was a teenager, I found out that baby calves are taken from their mothers, confined to a small stall, and then within months, killed for veal. I was so shocked that I successfully got it banned it from our house.

When I went away to college in Los Angeles, I tasted my first avocado – the richness, the buttery-ness, the indescribable bliss – and encountered a lot of delicious food I had never heard of, like arugula, butternut squash, sourdough bread, and fajitas. Since I had control over my food choices, I began to eat less meat, poultry and fish.

CHICKPEA MAGAZINE fall 2013

Fourteen years ago, I found yoga. What started as physical practice soon took on deeper dimensions of learning about life, the human mind, and our role on this planet. One year on a yoga retreat in Montana, I met a guy who suggested I read Diet for A New America by John Robbins. He had been watching the way I ate and asked me if I was vegan. Up to that point, my concept of vegan had been very vague. It was based on meeting one – this sort of angry guy who was wearing “textile” shoes and loudly denouncing everyone else’s food choices. Although I did hear what he was saying, I was not exactly inspired to follow him. I read John Robbins’ book, though, and it changed my life. I have since learned that this book is the tipping point for many veg-curious people. Robbins does an incredible job outlining exactly how animals are raised for food – the debeaking of chicks and tail docking of piglets without anesthesia, the antibiotics and hormones necessary to keep the animals barely healthy, as well as the horrible conditions in the slaughterhouses for the human workers. A light bulb went on in my head. There is too much cruelty and sickness in the food system and I no longer wanted to be a part of it. But for my whole life, I had been conditioned to eat a certain way and I was at a loss. What do you eat if there is no animal protein on the plate? No eggs? No cheese? I set about re-educating myself by reading everything I could get my hands on. From Dominion by Matthew Scully to Dr. Dean Ornish’s Program for Reversing Heart Disease to The World Peace Diet by Will Tuttle, Ph. D. to Farm Sanctuary by Gene Baur, I discovered a new and different way of thinking that made sense to me. I felt relieved, free, and totally inspired to commit myself to a vegan lifestyle which was further reinforced by my 2008 training and subsequent teaching of the Jivamukti Yoga method. But, I still didn’t know what to eat. I started going to vegan restaurants in New York City like Candle Cafe and Angelica’s Kitchen. They offered creative, interesting dishes along with veganized standbys like Reuben sandwiches and macaroni and cheese. I started to think that it might not be that hard to cook this way and checked out some vegan cookbooks. Quite frankly, I was intimidated. The staples of the vegan kitchen were enough to throw me over the edge: millet, quinoa, tofu, tempeh, kale, tahini, beans, and lentils? I’d had lentil soup before, but, seriously, what else could you possible do with them?

I finally worked up the courage and attempted broccoli-millet croquettes from Veganomicon by Isa Moskowitz. I never cooked millet before – I had never even eaten it – but I had made croquettes with my mother so I thought, how hard could this be? It was a total failure. I had big pot full of broccoli and millet that would not form into croquettes. It was so frustrating and I didn’t have a clue as to how to salvage the wreckage. I stopped trying to cook for a while. Then, while watching a cooking show one day, it dawned on me. Why not substitute vegan ingredients like tofu for chicken or fish, beans for meat, oil for butter, and vegetable stock for chicken stock? I started experimenting and, through many kitchen disasters, I taught myself to cook. I veganized my mother’s staples, Googled recipes for marinades and side dishes, and slowly but surely built a repertoire of meals like baked ziti with cashew ricotta, lentil meatballs and spaghetti, and tofu served in infinite combinations with everything from pineapples to teriyaki sauce to scampi style to grilled with fresh herbs. I was so proud I even started a blog called Lisa’s Project: Vegan to document the progress I was making and to publish my new recipes. Last year, I completed a Certificate in Plant Based Nutrition through eCornell, an online program that was created by Dr. T. Colin Campbell, the author of The China Study and one of the stars of the film Forks over Knives. The course teaches a holistic view of plant-based nutrition and its relationship to health and disease. There were sections on the role diet plays in such diseases as diabetes, obesity, heart disease and certain cancers and how they can be prevented and reversed through diet. We were taught the fundamentals of nutrition, and exactly what protein is, how much of it we really need, and that plants offer plenty of it. I am now even more confident in my dietary choices and the best part is that I have the education to back it up when people ask, “How do you get your protein?” I have learned through this journey that cooking is a skill that, like anything else, needs to be learned. Now, I’m married with a four-year-old boy and we are a happy vegan family. I cook almost every meal at home and do so in about a half hour. I have fully embraced the vegan way of life and I know that our choices are contributing to our health, the health and welfare of the animals, and that of the planet.

CHICKPEA MAGAZINE fall 2013

zucchini dill pancakes Makes about a dozen Ingredients 1 overflowing cup shredded zucchini 1 tsp + 1/4 tsp salt 2 tbsp chopped red onion 1 flax egg (1 tbsp ground flax + 3 tbsp water) 1/4 cup chickpea (garbanzo bean) flour 1/2 tsp baking powder 1/2 tsp dill sunflower oil Instructions 1. Grate the zucchini with a box grater. Place in a strainer over a bowl and sprinkle 1 teaspoon of salt on top. Mix with a fork then let it sit for at least 20 minutes to bring out the water. Important: donâ&#x20AC;&#x2122;t skip this step or else the pancakes will be watery and will not stay together! 2. Coarsely chop the onion. Place it into the food processor and chop finely. 3. In a small bowl, make the flax egg by combining the ground flax and water. Whisk together. It will thicken up in a few minutes. 4. Using the back of a fork, press the zucchini against the strainer to press out any remaining water. 5. In a new bowl, combine the zucchini, onions, flax egg, chickpea flour, baking powder, dill and a 1/4 tsp of salt, mixing until thoroughly combined. 6. Heat up 1 tbsp of sunflower oil in a non-stock skillet. Using a tbsp measure, scoop up the pancake mixture and drop into the pan, 6 at a time or as many as you can fit into your skillet. 7. When the edges start to brown, flip them over and flatten them with the back of a spatula. Brown the other side. 8. Add another tbsp of oil to the skillet for the second round. 9. Drain the pancakes on paper towels. Serve warm or at room temperature.

CHICKPEA MAGAZINE fall 2013

grilled tofu, slaw, & avo Serves 4 Ingredients 1 15.5 oz. package of extra firm tofu 2 cups thinly sliced onions 2 cups thinly sliced red cabbage 2 cups of fresh (2 cobs) or frozen corn 1 tbsp olive oil 2 ripe avocados 1 small cucumber the juice of 1 lime olive oil, for grilling salt and pepper Instructions 1. Press the tofu using a tofu press or line a plate with paper towels, place the tofu on the paper towels, top with paper towels, and then place a heavy pot filled with cans on top. Press for at least 30 minutes. 2. Thinly slice the onions and red cabbage. Heat a tbsp of olive oil in a skillet and add the onions. Toss around and cook on a medium flame until the onions are translucent. Turn the flame down and add the cabbage. Cook until itâ&#x20AC;&#x2122;s wilted but still bright red. 3. If using fresh corn, cut the kernels off the cob and add to the onions and cabbage. Toss around and cook for a few minutes. If using frozen corn, cook until the corn is thawed. Either way, it will take only a few minutes. Season with salt. 4. Cut the avocados in half and remove the pit. Scoop out the avocado flesh into a bowl and gently mash it. Peel and deseed the cucumber and cut into a small dice. Combine the avocado and cucumbers together and season with the lime juice and a pinch of salt. Mix well. 5. Heat an indoor grill pan and brush with olive oil. 6. Cut the tofu into 4 squares. Brush the top side with olive oil and season with salt and pepper. Place the tofu, seasoned side down, onto the grill and do not move it for a few minutes. Lift up the tofu and check for grill marks. Rotate the tofu a half turn on the same side to get crosshatch grill marks. Grill for a few minutes. 7. Brush the top side with olive oil and season with salt and pepper. Flip and cook the other side, turning halfway to get the crosshatch grill marks on the second side. 8. Serve the tofu with the cabbage and corn slaw and top with a big serving of avocado mash.

CHICKPEA MAGAZINE fall 2013

a-b-c-q stew Makes 6 servings Ingredients

1 medium onion 2 cloves of garlic 3 carrots 3 cups vegetable stock 1/2 cup uncooked pasta (makes 1 cup cooked pasta) 2 cups cooked chickpeas 1 cup cooked quinoa 1 cup frozen green peas olive oil salt and pepper

Instructions

1.Cook the quinoa, pasta, and chickpeas ahead of time. 2.Chop the onion into a small dice. Heat a small amount of olive oil in a soup pot and sautĂŠ the onions until translucent. Mince the garlic and add to the onions and stir. 3. Peel and slice the carrots into small dice and add them to the pot. Stir and cook for a minute. Season the vegetables with a dash of salt. 4. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook for as long as it takes to make the pasta, about 10 minutes. 5. Add the quinoa, chickpeas, and green peas to the soup and bring it up to heat. Add the pasta and stir to combine. 6. Serve in big bowls, warm or at room temperature.

CHICKPEA MAGAZINE fall 2013

vanilla caramel ice cream Makes 1 quart Ingredients

2 13.5 oz. cans organic coconut milk 3/4 cup vegan cane sugar 1 tsp vanilla extract 1 cup Medjool dates 1 cup water 1 tsp lucuma powder 1 tsp maca powder 1/4 tsp fine salt

Instructions

1. Combine the coconut milk, sugar and vanilla extract in a bowl and whisk together. Refrigerate for at least 2 hours. 2. Pit the dates. Place the dates, water, lucuma and maca powders, and salt in the Vitamix or blender until it forms a thick sauce. 3. Pour the coconut milk mixture into an ice cream maker and churn for 10 minutes, or according to the machineâ&#x20AC;&#x2122;s instructions. 4. Pour the caramel sauce into the ice cream maker and churn for 2 more minutes or until combined. 5. Pour the ice cream into a freezer safe container and freeze overnight to set. 6. Serve in cold bowls.

CHICKPEA MAGAZINE fall 2013

thanks for reading :) subscribe or buy a print or digital copy chickpeamagazine.com/shop find us in stores chickpeamagazine.com/stockists wholesale inquiry & customer service sales@chickpeamagazine.com contribute to future issues chickpeamagazine.com/contribution

CHICKPEA MAGAZINE fall 2013