CHICKPEA MAGAZINE FALL 2015
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fall 2015 issue 17 design & content Cara Livermore sewindie.com sales & shipping Bob Lawton hooah.tumblr.com production assistant ChloĂŠ du Plessis andrewandchloe.org
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CHICKPEA MAGAZINE FALL 2015
CHICKPEA MAGAZINE FALL 2015
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adindadeboer.com Adinda De Boer is a freelance photographer and prop stylist. Originally from Holland, now in Hong Kong after living in Kuwait and Taiwan. Even though she has always loved food and travel, it was only a couple of years ago that she started working for a food company in the Middle East as an art director and stylist, where she truly fell in love with styling and photography.Â
Amanda’s appetite for most things is voracious, including her love for guacamole, television crime dramas, Malbec, and all things consumable in bowls. A writer, she lives in Brooklyn and spends all her free time cooking and planning what to eat next.
teandstories.com kearamcgrawcreative.com Aileen and Keara McGraw are 22-year-old Chicago-based twin sisters. Aileen writes, Keara illustrates, and both love the work that compassionate ideas unlock. They share a passion for nut butter, proven by matching peanut plant tattoos.
Austin lives with his partner in Boston where he likes to read obscure magical realism, eat dinner in the park under the stars, and watch anime until his heart’s content. He has been making a mess in the kitchen as long as he can remember and loves to use healthy, plant-based ingredients.
isabelwrites.wordpress.com cukiernia-marzen.blogspot.com I am 27 years old flight attendant, most of my free times spending in the kitchen. I am obsessed with vegan baking.
becleanshop.com Becky is a vegan business owner, wife and mom to a sweet old miniature dachshund named Scooby. A DC transplant lusting after a few good West Coast vibes, you can find her one of two places: working in her shop studio or eating food at any number of local, plant-friendly joints.
Isabel Putinja is a wordsmith who like words and enjoys playing with them in a variety of ways: as a writer, blogger and translator.
nelleclark.com Nelle Clark is a Seattle-based food and lifestyle photographer. She is inspired by Sunday brunches, lemon slices, and the colors of the Pacific Northwest.
twitter.com/dakotakim1
instagram.com/thisiskarlen
Dakota Kim is a food-obsessed writer working on a burlesque cookbook called Bombshell Bakers. She divides her time roasting CSA kohlrabe in her tiny Brooklyn kitchen, hunting reishi mushrooms with the New York Mycological Society, and foraging for black raspberries on her best friend’s farm upstate.
Karlen is a Southern transplant who landed in Buffalo, N.Y., in 2006. She is a writer and former librarian who enjoys reading, camping and experimenting with whole foods vegan cooking.
cristinnelson.contently.com theglutenfreechefblog.com
Cristin Nelson is a freelance food and travel writer whose words, recipes, and photos have appeared in publications including The Boston Globe, Vegetarian Times, and Edible Boston. She lives in Boston with her husband and her enthusiastic appetite.
Calvin Eaton is an author, teacher, baker, mostly vegan foodie and curator of the gluten free chef blog which features recipes, weekly meal plans, product reviews, and other articles and resources tailored to those with celiac disease, food allergies, and other foodies who believe in clean living and clean eating.
eatveganfood.com Ali Metzger is classically trained in french cuisine, earned her Bachelor’s degree in Restaurant Management, and is a 2nd-level certified sommelier through the international wine guild. In the past five years, Ali created her website,a vegan catering business, and Arizona’s first vegan food truck. Ali spends her spare time practicing yoga, hiking mountains, and advocating to end animal cruelty.
Alex Bachert is a 26-year-old vegan with a passion for food and fun. She currently resides in Brooklyn and can be found sipping on iced coffee, making lists in her notebook, and experimenting with new recipes.
nourishpdx.squarespace.com Erin Eberle is a creator of food and words. She is obsessed with cooking, wine, farming and the ocean. Erin happily resides with her wife and companion animals in Portland, OR.
instagram.com/xolgagax Olga is a seeker of all things beautiful. In her 25 years of journeying she has found a lot to love, including rabbits, Sigur Ros, and vegan crepes.
mykindcloset.com Stephanie resides with her husband in Newport, RI. She enjoys traveling, writing, gardening, and exploring emerging eco-friendly and vegan fashion designers. On her blog, My Kind Closet, Stephanie shares with her readers alternatives to animal-based fashion products and hopes to inspire others to expand their understanding of “ethical consumerism” to encompass both humans and animals alike.
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CHICKPEA MAGAZINE FALL 2015
Words & Photos by Adinda De Boer
A few months ago, I traveled through Japan. It was the first time I ate true Japanese food (other than the regular sushi or bbq dishes) and it absolutely blew me away. There are many dishes I tried for the first time. It was also the first time I got to know Japanese culture on a deeper level. I witnessed a traditional tea ceremony, performed by tea masters and practiced the art of Ikebana, a ritualized practice to honor the ephemeral life of a flower. What struck me the most was to witness the respect Japanese people have for nature, each other and most of all for food. During my stay in Japan I couldn’t help but notice bamboo in every corner that I looked. On the floor and walls of my ryokan, at the dinner table in the shape of cutlery or furniture, but also in my miso soup or as a crispy side dish. The existence of bamboo in everyday life in Japan is undeniable. I was flipping through my endless stream of bamboo photos, in the subway after a walk through a bamboo forest in Kyoto, when a nice lady next to me (a teacher and apparently looking over my shoulder) told me some stories about how the Japanese take life lessons from bamboo. Like that bamboo might look weak but is very strong. She said: “We must be careful not to underestimate others or ourselves based only on old notions of what is weak and what is strong. You do not have to be big and imposing to be strong. You may not be from the biggest company or the product of the most famous school, but like bamboo, stand tall, believe in your own strengths, and know you are as strong as you need to be.” Coming back to Taiwan, I felt inspired by my trip in a spiritual way, but also in the realm of food. By accident I came across a cookbook called Circle, written by Yoshihiro Imai, a Japanese chef based in Kyoto. The book is filled with very interesting Japanese recipes. You might think I’m talking about Okonomiyaki (a Japanese savory pancake with cabbage as a main ingredient) but I’m talking about Western style pizzas with Japanese toppings. The ingredients he uses and the combinations he makes were all new to me. I took one of his bamboo pizza recipes and changed it into a vegan one with ingredients that are easier to find in most markets. The flavor of a bamboo shoot is very typical and might be a little bitter because of the transit time from farm to the store. But roasted with a Nikiri sauce, tomato, onion, garlic base and a vegan parmesan topping, I find it really satisfying and delicious. I hope you enjoy it as much as I did.
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8 cups (1kg) white bread flour or Tipo ‘00’ flour 1 tsp fine sea salt 5 tsp yeast 1 tbsp golden caster sugar 4 tbsp extra virgin olive oil 2 3/4 cups (650mL) lukewarm water Sieve the flour(s) and salt onto a clean work surface and make a well in the middle. In a bowl with a spout, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flourdusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about 6-8 medium pizzas. Timing-wise, it’s a good idea to roll the pizzas out about 15 -20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about
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0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flourdusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
10 tbsp (150mL) soy sauce 2 tbsp dashi 1 tbsp mirin 1 tbsp sake Mix all the ingredients in a saucepan, heat just until it’s about to start boiling (but don’t let it boil), then remove from the heat and let cool.
sesame oil for frying 4 ripe plum tomatoes 1 large garlic clove, peeled and minced 1 large shallot, peeled and minced sea salt freshly ground black pepper Cut the tomatoes in pieces. Place a large non-stick frying pan on the heat and pour in about 1-2 tsp of sesame oil. Add the shallot and garlic, shake the pan around a bit and once they begin to brown slightly, add the tomatoes. Using a wooden spoon, mash the tomatoes as much as you can. You can also use a blender. Season with salt and pepper by taste. As soon as it comes to a boil, reduce heat and let it simmer for 5 minutes.
1 large bamboo shoot, roasted with skin attached 5 shiitake mushrooms, thinly sliced 1 half red chilli pepper, thinly sliced 1 quarter of a whole green onion, thinly sliced sesame oil pepper and salt Place the whole bamboo shoot into a wooden fire oven, with the skin attached. Roast until the skin is completely charred, then peel the skin and thinly slice the bamboo shoot. If you don’t like the somewhat bitter taste of the fresh bamboo shoot, you can simmer it in rice water (left over water where you cooked rice in) for about an hour or more, until it’s tender enough to poke a skewer through. Let it cool in the water. Peel after it’s completely cooled off.
On a lightly flour-dusted surface, roll a piece of dough out 20 minutes before you want to bake it. Directly move the dough onto a baking sheet or a pizza paddle. Spread the Nikiri sauce with a brush on top of the dough. On top of that, add the tomato sauce, around two generous tablespoons. Place the bamboo shoots slices on one side of the pizza, the shiitake slices on the other side . Gently tap the bamboo and shiitake slices with some sesame oil. Bake the pizza in a wood-fired oven in about 3-4 minutes or a regular oven for about 10 minutes or until it looks puffed, crispy and delicious.
3/4 cup raw cashews 3 tbsp nutritional yeast 3/4 tsp sea salt 1/4 tsp garlic powder Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
When the pizza leaves the oven spread the bamboo side with red chill pepper slices and the shiitake side with green onion. On both sides, some vegan parmesan cheese, pepper and salt. Enjoy! r
CHICKPEA MAGAZINE FALL 2015
CHICKPEA MAGAZINE FALL 2015
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words by Aileen McGraw illustration by Keara McGraw
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CHICKPEA MAGAZINE FALL 2015
Growing up, I never touched beef or burgers because I was afraid of mad cow disease. Irrational fear for a Chicago suburbanite? Probably. My first week vegan was as easy as eggless cake with the help of my mother, a cashier at Whole Foods who knew the cheapest and most practical products available. In college, I lived walking distance from grocery stores. Fears, family and fresh food proximity make my veganism easy. When friends tell me, “Being vegan is just too hard,” I’m quick to correct them. “No, it’s not. It’s easy!” I say. Friends respond with raised eyebrows. One friend
went a step further as we sat in black pleather chairs at The Chicago Diner, a famed “meat-free since ’83” eatery on the Windy City’s North Side. “For you,” he said. “It’s easy for you.” He’s right. I love that, for me, veganism’s greatest challenge is one of creativity. I love pushing boundaries when it comes to protein sources, and I will scour menus and shift around my shopping cart to build a meal that is at once soy-free, proteinrich and spicy. I believe that anyone can be vegan, but this belief begs more intricate questions: Veganism is open to all, but what of cost, history and stereotypes?
Anyone can be vegan. Parsing through the “ifs” that make this true reveal fault lines and strengths in our food pathways. This is the story of those who make a compassionate living from anything and everything— always plant-based and integrally life-based. You could call it vegan, but it’s something more. That’s what makes it accessible. For Laura Wright, it’s all about the season and the understanding. For Shane Stanbridge and Marie Chia, it’s about working with one another and with one’s community. For Bryant Terry, it’s about justice.
CHICKPEA MAGAZINE FALL 2015
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See the rest of this article in our full issue! You can get the full issue in
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extended digital issue with exclusive content, not found anywhere else!
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Subscribe in print or digital
for four issues per year of quality, beautiful articles, photography, stories, illustration and more.
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CHICKPEA MAGAZINE FALL 2015
words & photos by Nelle Clark
CHICKPEA MAGAZINE FALL 2015
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Arguably the best Vegan café in Seattle, Chaco is the perfect blend of comfort and good quality food. They have sandwiches (try the Artichoke Melt), grain bowls (try the Quinoa, Yam and Kale Bowl, or build your own) and breakfast served all day (try the Mushroom Spinach Quiche). Or stop by the new deli and bakery location for a casual lunch (the Savory Pockets are amazing) and plenty of tasty treats.
A one-man vegan hot dog stand traveling through Seattle on a bicycle, bringing some pretty over-the-top delicious hot dogs to the neighborhoods. His signature offering, The Elote, is topped with grilled corn, green onions, lime, avocado sauce and vegan sour cream. Or try the PDX, which was inspired by Portland and is topped with kimchi. Warning: you may need a fork (and a whole bunch of napkins) to eat these hot dogs, but I’m pretty sure you won’t mind.
Grab lunch (pizza, lasagna, soups and salads) or stop by in the morning for coffee and a pastry. This vegan and gluten-free bakery has a huge case that’s filled with everything from muffins and doughnuts to bread and scones. Try the soft and chewy peanut butter chocolate chip cookie or the not-too-sweet pecan studded cinnamon roll.
Inside this dive bar is a restaurant with a full menu of vegan tacos, sandwiches and snacks, with everything from a BLT (bacon-style seitan) to The Bell Toll (their take on a Philly cheesesteak). Try the fried pickles if you’re feeling adventurous!
Finally, a vegan taco truck in Seattle! Luchador Taco Co. opened this year and already they’re selling out before lunch. Everything on the menu can be ordered as a taco or a burrito, with options like Mole Tofu with Slaw and Chipotle Crema and Soyrizo with Cumin Lime Roasted Potatoes. Get there early and try the Al Pastor, with marinated mushrooms, pineapple, cilantro and pickled red onions; it’s the stuff dreams are made of.
Beloved by all Seattleites, vegans and non-vegans alike, Mighty-O Doughnuts uses all organic ingredients in its made-from-scratch mixes and glazes. With flavors like French Toast, Lemon Poppy and Blueberry Fritters you really can’t go wrong. Stop by early in the day for the best selection and a pretty decent chance that your doughnut will still be warm.
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CHICKPEA MAGAZINE FALL 2015
This vegan food truck has a deliciously flavorful menu with food “even carnivores love!” (And it’s true.) With an emphasis on local and organic produce, options like Beer Battered Avocado Tacos, Crispy Cauliflower Wings (glazed with their popular coconut buffalo sauce), and Bahn-Dot-Com (their take on the Bahn-Mi sandwich) will wow you. Wash it down with their refreshing truck-made limeade.
Plum has you covered for vegan eats in Seattle. Plum Bistro serves up classy brunch and dinner options (Pumpkin Spinach Ravioli, Pear, Butternut and Sage Flatbread) in a sophisticated café setting, or for a more casual lunch option (Smoothies, Sandwiches, Rustic One Pot Meals), stop by Plum Pantry downtown. The Plum Burgers food truck has a jaw-dropping selection of burgers, sandwiches and wraps (be sure to save room for a milkshake), and coming soon is Sugar Plum, a vegan creamery and sweets shop just a few blocks away from the Bistro.
An adorable vintage VW van converted into an ice cream truck, husband and wife owned Cookie Counter is the place to go for a fun treat on a warm evening. The classic chocolate, chocolate chip cookie with vanilla ice cream is delicious, but they also have a rotating selection of seasonal cookies and ice cream flavors. The ginger peach ice cream is amazing on their oatmeal cookies, or try the coffee ice cream sandwiched between two snickerdoodles.
Organic, gluten-free, raw and vegan, it doesn’t get fresher or healthier than Thrive. Try their famous Buddha Bowl, loaded with flavor and surprisingly hearty. If you love it, you can sign up for their culinary program and learn how to make it at home. They also offer a huge selection of smoothies, try the Celestial Sea (coconut, cacao, mint) or the Coconutty (finished with a pinch of pink Himalayan salt). Your body and your tastebuds will thank you.
Recently relocated to a bigger location near Green Lake, this is Seattle’s greasy spoon diner of veganism. Although they have a huge menu, their breakfast is highly recommended and served all day. You can’t go wrong, but the “Chiggen” and Waffles are a crowd pleaser, or try the Suns Over Seattle ham and cheese sandwich served on buttery sourdough bread. Just make sure you come hungry.
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A healthy and adorable café serving whole-foodsbased breakfast and lunch with plenty of satisfying vegan options. Grain bowls, hearty salads and flavorful sandwiches make up most of the menu, and everything is fresh and delicious.
This lovely all vegetarian spot is a great backdrop for a nice brunch or an evening out. Ask to be seated in the indoor patio, it’s filled with sunlight, greenery and even has a fountain. The menu changes seasonally, but their veggie flatbread pizzas (loaded with just about everything you would find at the market that week) are always amazing.
Although not a vegan spot, Full Tilt is known for having a great rotating selection of vegan flavors ranging from Crusty Punkin to Mayan Chocolate to Almond Joy. They’ve also got vintage pinball and other arcade games you can play if you want to stay and hang out a while.
A humble little spot, this 20-year-old café serves up vegetarian and vegan “soul food”, made with love and other ingredients that are good for your heart. The Avocado Migas is great for a hearty breakfast or lunch and the Bliss Burger is the standout for dinner.
This tiny juice bar is a beautiful and sunny spot to grab a delicious salad or sandwich to go along with their brightly colored juice. This is heartfelt food that pulls out all the stops. Try the Golden Beet and Stonefruit Salad (available seasonally) with mint, fennel and hazelnuts, or the fold-over flatbread veggie sandwich which comes smeared with their addictive carrot tumeric hummus.
Rachel’s Ginger Beer is a staple for many Seattleites. It’s refreshing with a kick, organic, local, and, let’s be honest, too pretty not to love! You can find them at any of the local farmer’s markets, down at Pike Place or in their new café on Capitol Hill, which serves up ginger beer cocktails along side their menu of fries. Have fun choosing from their extensive list of vegan dipping sauces including sweet chili, tartar, shiitake ketchup and paprikash. Go during happy hour!
This cozy vegetarian café has a super down-to-earth hippy vibe and plenty of vegan options. The food is top-notch; almost everything is made in house from scratch. The daily soup and salad specials are often show stealers, and the Tempeh Tacos are everybody’s favorite. Grab a pastry from the bakery case before you leave.
If you’re looking for hearty, spicy and well-loved vegan Asian food in Seattle, In The Bowl is your spot. They have four different types of meat substitutes and a huge menu of curries, soups and stir-fries. If more processed vegan meat isn’t your thing, they also have Fresh Veggie and Herb Rolls and Vegetable Pot Stickers served with their sweet and sour pineapple sauce. Make sure you try the roti, their savory bread that’s grilled and served warm.
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Not just for tourists, locals also enjoy spending a morning at the market. Wander through and find an amazing selection of fresh produce and flowers, shop for souvenirs or follow that amazing smell to Cinnamon Works and get a freshly baked cinnamon roll (the vegan ones sell out before the regular ones do!) While you’re there you can wander over to the Great Wheel to take a ride and see the view. (It’s more fun than the Space Needle.)
Right at the base of Lake Union, The Center for Wooden Boats is an amazing little museum where you can wander around the docks and look at the colorful hand made boats. If it’s a nice day you can even take one out on the water. Every Sunday morning they have a free sail, sign up to get a nice little jaunt around Lake Union and enjoy feeling the wind blow through your hair.
Owned by Pig Peace Sanctuary, all proceeds from this 100% vegan grocery store and mini market go toward supporting animals at the Sanctuary. They carry everything you can imagine from groceries and ready-to-eat food made by local vegan cafes, to books, cosmetics, clothes and supplements. The shop has a great vibe, it’s fun to just go in and wander and see what treasures you find.
Part of the Seattle Art Museum, the Sculpture Park is free, open daily and takes you from sculpture to sculpture on a nice stroll down by the waterfront. A great way to spend an afternoon and take in some classic Seattle views.
One of the best parks in Seattle, Volunteer Park is home to the Conservatory, which houses a curated collection of plants and is a beautiful space to get lost in for an afternoon. Close by is the Volunteer Park Watch Tower, and if you make it up all those stairs, you’ll be rewarded with breathtaking views. r
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CHICKPEA MAGAZINE FALL 2015
words by Amanda Aldinger
Clarkson Potter $19.99
WHO THIS BOOK IS FOR
anyone looking to get down and dirty with their spiralizer FIVE FAVE RECIPES beet rice nori rolls with chipotle-teriyaki sauce vegan chipotle carrot mac and cheese vegan celeriac alfredo with broccolini pesto turnips with shredded brussels sprouts pecan and carrot almond butter bars with chocolate drizzle THE BEST PART your meals have never been so colorful — plus, rice out of beets?! If you follow food blogs at all, then you’ve heard of Inspiralized, Ali Maffucci’s passionate homage to all things spiralized. When it comes to spiralizing, Ali has zero boundaries and takes no prisoners — carrots are spun into waffles, plantains become the base of savory huevos rancheros, wide strips of zucchini are woven into frittatas, baked strips of spicy jicama become “fries,” daikon become ramen noodles, and all manner of veg are broken down into rice-like chunks, perfect for adding new flavor profiles and fresh nutrients to stir-fries, casseroles, and a whole new world of burrito bowls (yes, please.) I’ve written often here about how day-to-day vegan cooking can get repetitive, even for the most ardent
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of home cooks. Vegans spend more time whipping up vegetable dishes than most, so when a cookbook comes along that inspires a new way of looking at the plant world, it opens up a ripe new sphere of culinary creativity. And while Inspiralized is not predominately vegan, it is wildly inventive, each recipe sparking an unconventional, unique approach to healthy food and an increased consumption of vegetables. As I was paging through the book, it was easy to see that most recipes can easily be made plant-based — instances of cheese, yogurt, honey, or meat can be easily subbed for vegan cheese, tofu, tempeh, cashew cream, coconut yogurt, or your favorite sweetener. The book is packed with spiralizing tips: which fruits and veggies last the longest, which should be eaten right away, how to obtain the perfect noodle, and how not to yield noodles so long they could stand in as jump ropes. (Ali once received a video from a reader whose son used a particularly long zucchini noodle for that very activity.) Nutritional information accompanies every recipe, as well as notes on which types of produce would make ideal substitutions. Best of all? These are recipes that are remarkably fast to put together, given that it only takes a spiralizer about thirty seconds to break down a vegetable. How can you possibly justify ordering Thai (again) when you can spin your favorite root into a curly tumble of fresh noodles in seconds? Weeknight cooking just got a little brighter.
CHICKPEA MAGAZINE FALL 2015
I have to stop Ten Speed Press, $29 beginning reviews in WHO THIS BOOK IS FOR this way, but I cannot the global eater speak highly enough of Heidi Swanson and THE BEST PART her sensational blog six unique cultures, one book 101 Cookbooks. And FIVE FAVE RECIPES now, this cookbook. pozole verde Heidi is the absolute nori granola queen of simple, rustic, vaghareli makai (spiced Indian globally-inspired food, corn) using bright, fresh salt-baked sweet potato ingredients culled spicy green soup from whatever is in season. She also possesses an uncanny ability to post a recipe on her blog for precisely what you’re craving in that very moment, with exactly the ingredients you already have in your pantry. This happens to me at least once a week, and every time it feels (and tastes) like a miracle. Simply put, this cookbook is an exploration of the meals, flavors and cuisines that have inspired and resonated with Heidi both near (her home in San Francisco) and afar: specifically, trips to Morocco, France, India, Italy, and Japan. It is Near which opens the book, and as you page through it, you actually see the produce from the farmer’s market come to life and spring into action — such as tiny tomatillos pureed into a green posole, saltbaked sweet potatoes topped with segments of grapefruit, a spicy green soup containing mostly fresh herbs, spun into a paste with almonds, and brought to life with toppings of lemon, roasted mushroom and shaved green olives. As you move into Far, the recipes remain as wonderfully fresh, but the ingredient list changes entirely, as each country is introduced with a list of pantry items comprising the flavor profile of that culture. Heidi’s gift is being able to keep each culture’s well-loved staples blindingly fresh, and so simple. There is no over-exerted preparation or precious techniques. This is food cooked with insatiable love, and it results in the kind of dishes that change your life never in a crowded restaurant, but always within the intimate, generous confines of an old soul’s well-worn kitchen. I have been looking forward to this book all year. It does not disappoint.
CHICKPEA MAGAZINE FALL 2015
Ten Speed Press, $35 WHO THIS BOOK IS FOR those looking to be inspired and to adopt a more conscious culinary lifestyle without compromising decadence FIVE FAVE RECIPES seeded pistachio and squash galette kale and black sesame sushi bowl avocado and lemon zest spaghetti deep-dish leek and greens pie mac and greens When it comes to sustainable, conscious, utterly scrumptious, vegetable-focused eating, Anna Jones has nailed it. And so has A Modern Way To Eat, a brilliant gathering of effervescent recipes that aspire to bring new ideas and fresh inspiration to a lifestyle that’s quickly gaining speed. I love fresh food, and am always down for a salad and a green juice. But I grew up in the Midwest — starch, carbohydrates, and decadent meals live deep in my bones. And I’m not the only vegan with those cravings. What Anna understands is that for this lifestyle to truly take the world by storm, it’s important that burgers, pancakes, pasta, sweets, and fritters are part of the equation. And that they can also be steeped in super foods, and dolloped with loads of added nutrition. In this book, Anna has merged a really wonderful level of inventiveness with a super straightforward approach. Her recipes are utterly brilliant, but she also inspires you take matters into your own hands at home, scattering lovely charts and choose-your-own-adventure-type layouts primed to inspire you to mix and match ingredients for easy sandwiches, bowls, hummus, pesto, spice-licked roasted veg, “killer roast dinner,” soups, and great salad fit to your tastes and/or what may be in season in your area. From these guidelines alone, you could go months making different, vibrant meals every day without ever actually cooking a formal recipe from the book. Every time I pick this book up, I feel so overwhelmingly inspired, which is exactly how cooking, and maintaining a vegan or veg-forward lifestyle is supposed to make you feel. Happy, healthy, energized, motivated, and connected to the world and resources around us.
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Vegan Heritage Press $22.95 WHO THIS BOOK IS FOR those looking to explore the art of Indian cuisine, vegan paneer blessedly included FIVE FAVE RECIPES avocado naan chickpea spinach stew with lentils and quinoa mashed potato fritters tofu and spinach curry South Indian chickpea flour fudge This book is a veritable master class in Indian cooking. If you’re like me, and have always professed your love of Indian food but rarely strayed beyond Tikka Masala or vegetables in a spicy Vindaloo sauce, get ready for a whole new approach to Indian cuisine. As Richa fries, stews, bakes, and curries her way through India’s diverse culinary landscape, we are introduced to a multitude of flavor profiles, layered with exotic spices that likely have not seen the inside of your pantry. Fennel-like asafetida brings an essence of leeks or garlic to stews and vegetables, as well as helpful digestive properties; black salt (often reviled for its sulfurous, egg-like flavor) is carefully layered into sauces, adding a welcome hit of sourness; carom seeds are fried in oil and incorporated into lentil dishes, breads, and crackers; dried mango tenderizes with a burst of acidity in sweet-sour dahls or sambhar. The header notes for each recipe read like a short culinary history, sharing the dish’s proper
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Indian name, which region of the country it comes from, how it is typically made, and what qualities any unique ingredients bring to the over flavor palette, as well as substitutions one can make based on dietary needs or what you may more likely have on hand. It’s incredibly thoughtful, and resoundingly comprehensive. Despite their ease, these are the type of seeminglycomplex recipes that are perfect for wowing friends, wooing a new lover, or for just generally impressing anyone you’re looking to bowl over with your culinary prowess (that includes yourself, by the way.) Richa brings a lush depth of flavor to the vegan table, alongside a healthful sensibility that will leave you both nourished and deeply satisfied. If you’re at all interested in Indian cooking, or simply looking to make magic with an alluring new cast of ingredients, this gem will definitely be a welcome addition to your library.
CHICKPEA MAGAZINE FALL 2015
Gena Hamshaw Ten Speed Press $22.99 WHO THIS BOOK IS FOR devout followers (or willing disciples-to-be) of Gena’s Food52 New Veganism column FIVE FAVE RECIPES butternut squash mac and cheese kabocha squash and tofu curry mushroom, chard, and quinoa enchiladas snow pea, cabbage, and mizuna salad with smoky tempeh corn chowder with chive oil Gena Hamshaw is a wonder of a woman. Simultaneously, she is the mind behind the fabulous blog, Choosing Raw, cookbook author of the same name, the savant leading Food52’s vegan coverage with her New Veganism column, and all around champion for a healthy, nutritious, soul-satisfying lifestyle.
them feel like new, exciting additions to our kitchens, rather than weird vegan substitutions.” One of the best parts of Gena’s technique and style is that she doesn’t hit you over the head with veganism. Rather, she presents clean, bright, flavorful food that just so happens to also be vegan.
Food52’s Vegan cookbook doesn’t mince words with its title. It is exactly what you think it is: a great, simple, straightforward, utterly scrumptious vegan cookbook. Completely uncomplicated, it achieves in bound, hardback form what the column has been quietly championing for years: introducing the wonders and nuances of vegan cooking to an audience that’s not at all vegan, and is maybe even averse to vegan cooking. In their introduction, Food52 creators Amanda Hesser and Merrill Stubbs admit to being wary of vegan cooking, and unsure of how vegan recipes would land with their audience. They describe the ways in which Gena has opened their eyes, saying, “Over time, Gena has gradually introduced us to things like nutritional yeast and cashew cheese and made
And it’s those reasons that I adore Gena, and this cookbook. When my partner and I were devouring the book’s butternut squash mac and cheese one Sunday night (I laughed when I saw it is supposed to serve 6-8. We loved it so much it barely served 2.) I wanted to fist pump the air and high-five everyone. Gena’s ability to transform long-loved, quintessential comfort foods — those steeped in sensory nostalgia — into plant-based dishes is so on-point. Becoming vegan doesn’t strip you of your love (or need!) for big, sloppy, saucey bowls of savory goodness. If you want to cook for someone who doesn’t ever think they could like vegan food, this is your book. And seriously, try the mac and cheese as soon as possible. r
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By Becky Waddell Owner of Be Clean Vegan Skincare Shop @becleanshop becleanshop.com Photos by Morgan Hungerford West @pandaheadblog pandaheadblog.com Floral Design by Michelle Samson @taffyfloral cargocollective.com/taffy
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Thanksgiving is one of my favorite holidays. I love that we have a day devoted to simply being thankful for our existence, and the incredible joy, sorrow and growth we get to experience alongside friends, families and partners. It’s a time I really value for reflection and cultivating warmth; it’s a time when I can allow myself to be supported by the incredible abundance that surrounds me each day.
and inviting community of vegans and vegan allies just waiting to spread the love. I recently did just that, and a few of us got together to share stories and a compassionate meal over a beautiful Thanksgiving table at Woolf Lavender Farm in rural Virginia, about 2 hours from DC. What better place to celebrate Earth’s great bounty than this beautiful land, which faces Piedmont Mountain range and Shenandoah National Park.
I suppose it’s a little odd that I have such warm feelings about Thanksgiving. I don’t have a large family and most of my adult holidays were spent on quiet college campuses. Because of that, I almost consider it to be the holiday for misfits and loners. No one wants their friend’s friend’s friend to be alone, even if they are only an acquaintance. In that way, the Thanksgiving table is kind, welcoming and compassionate.
Our host, Kelley Atlas Bauche, fell in love with the land after her travels in France: “I am not sure if I was the attracted to the bees that were attracted to the lavender or the lavender itself, but, as I watched the life swirling around the plants, I fell in love with both bee and plant and wanted to create that myself.” Embraced by her deep appreciation for these delicate beings, a humble simplicity provided our meal’s backdrop.
Sound familiar? Maybe it’s not the misfit’s holiday. Maybe it’s the vegan’s holiday. So why is Thanksgiving so tough for us? Between our own feelings of frustration and the discomfort our families might feel when a plant eater is at the table, there is such sweet relief when we can find our kind “turkey day” community. My Thanksgiving celebration has historically been pretty small. Growing up, it was a quiet but special holiday with my mom. The last few years it’s been just me and my husband, though last year I celebrated alone with my dog. A tiny community was fine when I was living in vegan-friendly and tightknit Corvallis, Oregon because it didn’t feel isolating. But when we moved to bustling, meat-loving DC, I knew my kind community needed to grow. Our nation’s capitol is not very obviously vegan-friendly. But, if you look hard enough, you’ll find an eager
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Authentic appreciation of the giving ground ushered in the meal’s discussion. Joe Yonan, Food and Dining Editor at the Washington Post, shared that for the last few years he has spent the harvest holiday on a family farm. “It’s the perfect setting for Thanksgiving because the connection between the land and the table, and our thankfulness, is crystal clear.” Maybe it’s sentimental, but the older I’ve grown, the more I appreciate opportunities to reflect on the things I value most. Alexandra Dawson, author of the blog In My Bowl, agrees. “I cherish those magical few hours where my entire family and closest friends step away from the chaos of the everyday and truly live in an afternoon of gratitude and togetherness.” Though most of us were still only acquaintances, we, too, savored the opportunity to build new friendships and traditions. “What’s everyone
thankful for?” The quintessential Thanksgiving tradition of recognizing what we appreciate in life sparked a fun conversation and gave us a chance to share new traditions. “I love trying a new recipe every year,” explained Susannah Compton. Kate Sornik nodded in agreement. She explained that her family is always intrigued by her plant-based dishes at Thanksgiving, ”Anything I’ve prepared or suggested has at least been tried by almost everyone at the table. I think that’s a pretty big win!” It’s those small victories that mean so much to us, such as convincing a family member to at least try something new, different, and dare I say, nontraditional, during Thanksgiving. But around our vegan table, we’re all thrilled to try something new. Suzanne Simon shared that not only has her Thanksgiving tradition changed, but her understanding of food overall: “I have learned more about food beyond what is simply on my plate: everything from farming practices, how to grow my own, each vegetables’ unique character and how to prepare old recipes in a new way.” My hope is that everyone here helps to cultivate a new vision of what a plantbased Thanksgiving (and beyond) could be. And what’s so deeply encouraging is that this group is full of people who are able to demonstrate their passion through their food. We all cooked something that spoke to us, and it showed. For example, Valerie Grange appropriately brought a warming, nourishing pumpkin soup, while Kate, inspired by her vegan bars, transformed a plain pecan pie into a festive plate of pie bars. I’m hopeful this creative passion will help grow the vegan community in our traditionfocused town.
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Sharing in one another’s holiday vision has been deeply satisfying. Everyone here, everyone who has enjoyed a meal on this beautiful farm, has put their unique touch on things. In big ways and small ways, they have also shared that plant-friendly spirit with the broader DC community. Although not everyone here was vegan, we all support the expansion of healthy, plant-based lifestyles in our nation’s capitol. And we are thankful to have had the opportunity to come together and celebrate both this humbling holiday and the warm, engaged and creative vegan and vegan-friendly community members of Washington, DC.
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Ingredients 1/8 cup olive oil or 2 tbsp vegan butter 2 cups vegetable broth 1 cup water 1 1/2 cups full fat coconut milk 3 large garlic cloves, pressed or minced 1 large yellow onion, finely chopped 4 cups pumpkin, peeled, seeded, and cubed 1 tsp sea salt 1/4 tsp freshly ground black pepper 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/2 tsp cloves 1/4 cup roasted pumpkin seeds 2 tbsp chopped fresh parsley option for dash of cayenne pepper or hot sauce Instructions
We are constantly on the lookout for sweet potato dishes and love this combination of spicy and sweet. The caramelized onions and generous amount of olive oil help produce a wonderfully rich and comforting dish that is perfect for the holidays or a simpler supper with friends. Serves 6. Ingredients 2 medium vidalia or other sweet onion 3 tbsp olive oil 3 garlic cloves, chopped kosher salt and freshly ground pepper 1-2 tbsp Chipotles en adobo five to six sprigs of fresh thyme, destemmed
1/4 cup olive oil 1/4 cup water or vegetable stock kosher salt and freshly ground black pepper 3-4 large sweet potatoes, peeled and cut into thin slices
1. Over medium heat, warm the olive oil or melt the Earth Balance in a large saucepan.
Recipe Directions 1. Pre-heat oven to 350 degrees (175°C).
2. Sauté the pressed or minced garlic cloves and finely chopped onion until golden brown. Add the pumpkin cubes and season with sea salt, freshly ground black pepper, nutmeg, cinnamon and cloves. Add the vegetable broth and water and bring to a boil, cooking until the pumpkin is very tender.
2. Slice onions very thin. Add three tablespoons of olive oil to a sauté pan over medium heat, add onions, and cook for about 20 minutes until brown and dark in color. Add garlic and cook for a few more minutes.
3. Empty contents of saucepan into a blender and add half (3/4 cup) of the full fat coconut milk. Puree the mixture carefully. 4. Return pumpkin puree to saucepan and add remaining coconut milk, stirring constantly until the soup is blended and simmering. 5. Serve the hot soup in individual, pre-warmed soup bowls, or in small individually sized pumpkin shells garnished with a drizzle of coconut milk, roasted pumpkin seeds, freshly chopped parsley and optional dash of cayenne pepper or hot sauce. recipe by Valerie Grange Owner, Buddha B Yoga Centers buddhabyoga.com @buddhabyoga
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3. In a food processor, blitz together the chipotles or chile, thyme, olive oil and stock. Add a generous pinch of salt and black pepper. 4. Lightly grease a medium size baking dish or 8’inch cast iron pan with olive oil. Layer the cut sweet potato in the dish, scattering each layer with the caramelized onion. Once you have layered all ingredients, pour the chipotle sauce over the top. Season with a little more salt and pepper. Cover with foil and bake until the potatoes are tender about 25-30 minutes. At about halfway through the cooking process remove the foil so that the top becomes golden in color. (The broiler can also be used to achieve a crisp top once the potatoes are fully cooked.) Let the gratin sit for at least 15 minutes. Serve warm or at room temperature. recipe by Suzanne Simon & Ariel Pasternak of Chaia Tacos chaiadc.com @chaiadc Chaia DC
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recipe by Katelyn Sornik of Kate Bakes Bars katebakesbars.com @katebakesbars Crust Ingredients 2 1/2 cups dates 2 1/2 cups walnuts 1 cup pecans 1 cup shredded coconut Topping Ingredients 6 tbsp vegan butter 1 cup brown sugar 2 tsp vanilla extract 1 tbsp brown rice syrup 3 cups pecans Instructions 1. Pre-heat oven to 350°F (175°C) and spray a 9”x13” pan with coconut oil spray. 2. In a food processor, pulse dates until broken up into small pieces. Add in walnuts and pecans and blend until well incorporated with dates. Finally add in shredded coconut and blend until finely chopped and well mixed. Spread evenly into the bottom of the greased pan and set aside. 3. In a large bowl, combine the brown sugar, vanilla extract and brown rice syrup. Melt butter and stir into the bowl until thoroughly mixed. Add in pecans and mix until all pecans are well coated. 4. Starting at one end of the pan, pour mixture evenly across the crust. Bake for 20-25 minutes. 5. Let cool for half hour then cut into 12 squares. Can be stored in an airtight container in the fridge for one week. r
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