Winter 2014 free preview by Chickpea Vegan Quarterly

CHICKPEA MAGAZINE winter 2014

winter 2014 issue 14 design & content Cara Livermore sewindie.com sales & shipping Bob Lawton hooah.tumblr.com special thanks to Jenny at Pudgy Girl Bakery

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CHICKPEA MAGAZINE winter 2014

THANKS SO MUCH FOR CHECKING OUT THIS FREE PREVIEW OF OUR WINTER ISSUE! GET THE FULL VERSION HERE IN EITHER A HIGH-QUALITY PRINT OR EXTENDED DIGITAL EDITION. SUBSCRIPTIONS ARE ALSO AVAILABLE HERE. THANKS FOR YOUR SUPPORT!

CHICKPEA MAGAZINE winter 2014

alexbachert.com

drewtyndell.com

Alex is a 24 year-old vegan with a passion for food

Drew is a freelance artist, designer, photographer liv-

and fun. She enjoys meeting with her book club,

ing in Nashville TN.

experimenting with new raw recipes, and going on adventures. adventures-in-cooking.com Amanda’s appetite for most things is voracious, including her love for guacamole, television crime dramas, and all things consumable in bowls. She lives

Eva is an Oregon lass with a love for home-grown food. She enjoys cooking, eating, photography, and all things farm-related.

in Brooklyn and spends all her free time cooking and planning what to eat next.

happyheartedkitchen.blogspot.com Jodi is a homegrown Canadian girl currently living in

nicollemackinnon.contently.com Nicolle is a freelance writer, editor and social media consultant with an affinity for clean beauty, yoga and puppies. She also blogs for No More Dirty Looks, and is the social media manager behind the brand.

shakeguacandroll.com Ava writes vegan recipes from her tiny flat in London. When not obsessing over the many incarnations of fava beans, she likes cycling and hanging out with her dwarf rabbit, Aubrey Beardsley.

the middle of the French Alps. You can find her at the local café, filling her basket at the weekly market or exploring the mountains around her. She is always up for an adventure outdoors, and promises to bring snacks, most likely cookies.

lauriesadowski.com theallergyfreecook.com Laurie is a Niagara-based cookbook author and food writer who is currently studying and building programs in community music and arts. As a vegan with celiac disease, she often gets asked “what do you eat?” and her answer, usually, is “really good cake.”

theteapotexplodes.co.uk Freelance writer, cake baker, red-wine drinker, gardener and dress fiend, Charlotte Cox grew up in New Zealand but now calls London home. She’s spent years mastering the perfect black flick of cat eyeliner and in her spare time writes The Teapot Explodes.

poppiesandpapayas.blogspot.com With a Master’s degree in Nutrition, Selva is not only a passionate foodie but also an advocate for health. You can find her most often in the kitchen, in the mountains with her husband, or in the Seattle clinics as a dietetic intern.

CHICKPEA MAGAZINE winter 2014

Megan is a 29-year-old freelance journalist and passionate

thedrunkencoracle.tumblr.com

foodie. When she isn’t busy writing, she’s recreating her

Arthur Ravenscrag III lives in a remote mountain village.

grandmother’s recipes, cooking for picky step-children and

He spends his days taking photos and playing the keytar.

experimenting with new ingredients.

thimbleandberry.com Lysa likes to make things. She knits, bakes, writes and gardens in Brooklyn. She has unfortunate luck with plants, so the last one is questionable.

veegmama.com Stephanie is on a mission to live the good life as a writer, mom of 3, and blogger behind the vegan lifestyle blog, VeegMama.

Her ebook, VeegMama’s Guide to Going

Vegan will be available January 2015.

sweetkabocha.com rachellesartinigarner.com

Valentina is a 26 year-old Italian girl who studies holistic

Rachelle is a graphic designer and letterer who lives in

nutrition, loves to reinterpret typical Italian recipes, and

Chicago, IL with her husband and shiba inu. She currently

experiments with worldwide cuisine in a whole foods way.

freelances in design and lettering, and loves naps, tea, embroidery and podcasts. mylifelovefood.com Valeria is an Italian food and travel photographer and blogger based in London. When she is not behind the liebemarlene.com

camera, you can find exploring exciting seasonal markets,

Rhiannon is a freelance writer and blogger. She and her

foraging for berries, or reading old cookbooks.

husband Drew currently live in Tennessee, but they’ve got a case of wanderlust and aren’t really sure where they’lll end up next.

veronicalavenia.com Veronica is an Italian food writer who inherited from her

plantsontheplate.com Dorota is an inquisitive Polish girl biking around Milan, Italy. She has a natural inclination for exploring anything

parents her love for travel, passion for cooking and sustainable food. She lives in the countryside, in the South of Italy, with the sea that surrounds.

that is new and unknown to most. In her free time, she works on getting her bachelors in economics.

theveganette.blogspot.com Natalie Rae is a Jill of all trades and an advocate for crueltyfree living. Her persuasions toward doubling recipes and experimenting with flavors keep her tiny Brooklyn kitchen filled with happy eaters.

CHICKPEA MAGAZINE winter 2014

deerlybelovedbakery.blogspot.com Kayleigh runs a vegan bakery in her home town of Norwich, England. In her spare time she likes to watch dvd boxsets with her husband and cuddle her two schnauzers Aggi and Audrey.

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CHICKPEA MAGAZINE winter 2014

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CHICKPEA MAGAZINE winter 2014

words by Rhiannon Leifheit Tyndell

Once I got the hang of vegan baking, I decided to give

photos by Drew Tyndell

the old holiday cookie recipes a try. But those recipes of my great-grandma’s were daunting. Most of them

I know that there are plenty of recipes for vegan and

date back to the 1950s and ‘60s, to a time period

gluten-free holiday cookies out there - that there are

when most dessert recipes seemed to call for things

whole books full of them, and good ones, too. But

like condensed milk and pre-packaged cookies: ingre-

they aren’t my family’s cookies, not the ones I remem-

dients both rich and time-saving, but definitely not

ber.

vegan-friendly. After my husband and I decided to go gluten-free, adapting old-fashioned cookie recipes be-

For decades of Christmases, my family has been bak-

came twice as hard. Whereas converting a non-vegan

ing my great-grandma’s cookies, each December dig-

recipe into a vegan one turned out to be fairly simple

ging out the recipes scrawled down on index cards and

and straightforward, converting a gluten-filled recipe

scraps of paper. On Christmas Eve all the old favorites

into a gluten-free one is anything but. In fact, every-

came out, laid out across the dining room table un-

thing I read on the subject advised against it. “Don’t

der candlelight, arranged on platters and trays we’ve

even bother trying to convert regular cookie recipes, “

had since my sisters and I were kids. Our family has

most gluten-free bloggers tended to say. “Just follow

changed since then---my sisters and I have all gotten

mine instead.”

married, and there are new kids around now---but the Christmas Eve layout looks exactly the same as

But I did want to bother, and so I went to the grocery

it always has, with the same red tablecloth, heirloom

store and filled my cart up with substitute ingredients,

plates, and wooden Christmas pyramid that my Dad

buying everything from coconut milk to agar agar

brought home after one of his business trips to Ger-

powder to five different types of gluten-free flours. My

many. And the cookies---everything from the Thumb-

kitchen became a test lab as I attempted to convert my

prints to the Georgia Street Slices to the Chocolate

very favorite family cookie recipes. I researched, and

Cream Drops---are the same ones my family has been

I researched some more, and I experimented. Most

baking for fifty years.

of my first tries were failures; I ended up throwing out more than one batch of cookies. But one by one

After going vegan I figured that those cookies were

I managed to figure out each recipe. By making sub-

a thing of the past for me, that I would just have to

stitutions (mostly swapping out processed ingredients

get used to making very different vegan cookies of my

for whole ones, as listed below) and experimenting

own. As a seasoned baker but a novice vegan one, I

with different flours, I ended up with my very own

played it safe at first, following recipes that were al-

Thumbprints, Georgia Street Slices, and Chocolate

ready dairy and egg-free. I bought vegan holiday cook-

Cream Drops that tasted very similar to the ones I

books and introduced new cookies to the Christmas

grew up with. Only mine happened to be vegan, glu-

Eve spread, and they weren’t bad. But I still longed for

ten-free, and a little bit more healthy. But not too

the ones I’d grown up with.

healthy - it’s the holidays, after all.

CHICKPEA MAGAZINE winter 2014

Use agar agar powder. Derived from Use full fat canned coconut milk, equal

seaweed rather than animal byproducts

parts. For recipes calling for heavy

and easily found in most Asian grocery

cream, use coconut cream - you can

stores, agar agar can be used part-for-

buy specially labeled coconut cream

part in recipes calling for gelatin. Just

or you can refrigerate a can of regular

combine agar agar with a liquid, boil,

Use 1 cup non-dairy milk with 1 tea-

coconut milk overnight and scoop out

and place mixture into bowl or molds.

spoon apple cider vinegar, mix, and let

the top layer of cream. Need whipping

The liquid will quickly gel as it cools.

sit for a few minutes to curdle.

cream? Combine the coconut cream

No refrigeration time necessary.

with a bit of vanilla extract and a little sweetener and beat it in a mixer or by Use canned coconut milk plus a sweet-

hand for a few minutes, and the end re-

Use softened (but not melted) coco-

ener, boiled down. If your recipe calls

sult is much better than any vegan (or

nut oil. Tip: if coconut will clash with

for sweetened condensed milk, add

for that matter, non-vegan) whipped

the ingredients in your recipe or if you

one can of full fat coconut milk with

topping you can find in a store.

just aren’t crazy about the taste of it, go

1/4 cup maple syrup to a saucepan.

with the refined version. Unrefined (or

Bring to a boil, and then set tempera-

virgin) oil has a much stronger coconut

ture to low until liquid has decreased

Use flax seed gel. Boil whole flax seeds

to about 60% of the original amount.

in water and strain to remove seeds;

flavor, not to mention more nutrients.

the remaining liquid has a viscous, egg white-like texture. Tip: two table-

Use cashew cream, combined with an

Use chopped nuts or oats for a health-

spoons of remaining liquid is equal to

acid. Soak 3/4 cup raw cashews three

ier (and gluten-free) alternative. Many

one egg white. (for more on flax seed

hours to overnight, strain and rinse,

vintage recipes calling for processed

gel egg whites and meringues, check

put into blender with 1/4 cup of water,

cookie crumbs were dreamed up and

out Sophia Real’s article in the spring

1/2 teaspoon of apple cider vinegar,

published as advertisements by food

2014 issue).

and a pinch of salt. Makes enough for

brands in an effort to sell more of their

1/2 cup.

product. In most cases, the crunch of chopped walnuts or almonds will do

Use boiled down non-dairy milk.

just fine.

Evaporated milk is essentially just milk

Use unrefined natural cane or beet

with some of the water removed. To

sugar for white sugar, sucanat or turbi-

make your own vegan version, put two

nado sugar for brown. When in doubt,

Use arrowroot starch instead. Corn

cups of your favorite non-dairy milk

use organic. Liquid sweeteners tend to

starch may be technically vegan, but

(or double the amount of evaporated

work well in vegan baked goods and

it’s not always GMO-free, and arrow-

milk your recipe calls for) into a sauce-

even better in gluten-free ones. Use

root is a healthier and more useful sub-

pan, and boil it down until liquid is

agave or maple syrup instead of honey,

stitute anyway. Use it as a thickener in

reduced by half.

and if your old-fashioned recipe calls

frostings and pie fillings, or include it

for blackstrap molasses, by all means

in gluten-free baked goods for lighter

use it. It’s both rich in vitamins and

and softer results.

rich in flavor, and irreplaceable in gingerbread.

CHICKPEA MAGAZINE winter 2014

While it’s fairly easy to convert a standard recipe into a vegan one ingredient for ingredient, gluten-free versions will take more reworking. Experiment with different flours and trust your instincts. More than likely it will take a few tries.

There are gluten-free all-purpose flours available, but it’s best to use a combination of at least two different flours in each recipe rather than relying on one alone. Use flours to their best advantage, keeping flavor pairings in mind. For instance, garbanzo bean flour might taste out of place in your favorite holiday sugar cookie recipe, but some almond flour might be just the thing. My favorite gluten-free flour standbys are brown rice and oat, and I usually include a bit of arrowroot starch for softness.

It’s extra important in making gluten-free baked goods, as they tend to crumble and fall apart easily. Use flax eggs and chia seeds. Take advantage of recipes calling for puréed fruit and vegetables; canned pumpkin or a mashed banana will help bind and add moisture--not to mention flavor.

Use an electric mixer to whip air into doughs--it will make them lighter.

Chilling dough before baking helps cookies hold their shape better in the oven; in fact I’ve had the best luck refrigerating the dough for about an hour after forming it into cookies on the sheet. Baking cookies on a parchment-covered cookie sheet (rather than a silicone mat) will also help prevent them from spreading too much in the oven.

When attempting to make a standard recipe gluten-free, it’s usually a good idea to bake at a lower temperature for a slightly longer period of time.

CHICKPEA MAGAZINE winter 2014

Though I grew up thinking that the Georgia Street Slice was an original family recipe, I have a feeling it might be a middle American knockoff of Canada’s much more famous Nanaimo Bar. They’re similar. They both feature a vanilla custard filling layered between a crunchy cookie base and chocolate candy topping. They both, by all accounts, date back to the 1950s. And they both include processed ingredients typical of the era: Nanaimo Bars call for graham crackers, Georgia Street Slices are made with vanilla wafers, and both go heavy on the instant vanilla pudding powder. In this version I let dates, walnuts, and almond flour stand in for store-bought cookie crumbs and substituted vanilla-accented cashew cream for the instant pudding. The resulting bar is slightly more healthy, and naturally gluten-free and vegan. Makes 16 squares Ingredients

Instructions

1 1/2 cups pitted medjool dates

1. For the bottom layer, put dates, walnuts, cocoa,

1 cup chopped walnuts

almond meal, 1 tbsp coconut oil, 1 tsp vanilla, and

1/3 cup cocoa powder

salt into a large food processor, and pulse until

2 tbsp almond flour

combined. The mixture should hold together when

1/3 cup plus 3 tbsp melted coconut

pinched—if not, add another date or more coconut

oil, divided

oil. Press the dough into a greased 8 x 8 inch pan

3 tsp vanilla, divided

and let set in the refrigerator or freezer while you

1/4 tsp salt

make the middle layer.

2 cups cashews (soaked overnight)

2. To make the middle layer, strain and rinse soaked

1/4 cup maple syrup 2 tbsp coconut milk 2/3 cup vegan dark or semisweet chocolate chips

cashews and place into blender along with maple syrup, 1/3 cup coconut oil, 2 tsp vanilla, and a pinch of salt. Spread over bottom layer and chill. 3. In a small saucepan or double boiler, melt 1 cup

of semisweet chocolate chips with 2 tbsp coconut oil. Mix well and spread over middle layer. Chill. When chocolate layer has firmed, cut bars into two-inch squares. Keep in refrigerator or freezer.

CHICKPEA MAGAZINE winter 2014

Thumbprint cookies have been around for over one hundred years, but there’s a good chance that my great-grandma found her recipe in an early edition of Betty Crocker’s Picture Cookbook, which played a big part in making these holiday regulars around the country. Instead of the strawberry jam my family prefers I went for fig preserves to set off the more earthy flavors of the different flours involved. This is a very simple and subtle cookie, and the flavors can be easily changed by switching out the toppings. Use chopped hazelnuts or almonds, homemade apple butter or blueberry jam bought from the store. Adapted from Betty Crocker’s Picture Cookbook, 1950 Makes 18 cookies Cookie Ingredients

Fig Preserve Ingredients

Instructions

1 cup brown rice flour

3/4 cup dried black mis-

1. In medium bowl, sift and mix together all flours,

1/2 cup gluten-free oat flour

sion figs, de-stemmed

arrowroot, salt, and baking soda. In electric mixer,

1/4 cup almond flour

and halved

beat coconut oil, sugar, flax egg and vanilla until

1 tsp arrowroot starch

1/4 cup water

combined. Place bowl in refrigerator for 10 min-

1/4 tsp salt

1 tbsp lemon

utes to rest dough.

1/4 tsp baking soda

1/8 cup sugar

1/2 cup softened coconut oil

1/4 tsp vanilla

2. Cool metal cookie sheet in freezer for a few

1/2 cup natural cane sugar

1/8 tsp cinnamon

1 flax egg (1 tbsp flaxseed

1/8 tsp cloves

meal plus 3 tbsp water) 1 tsp vanilla 3/4 cup finely chopped walnuts

minutes and take out and line with parchment. Put chopped nuts into one bowl and some lukewarm water into another. Roll dough into one inch balls, then dip fingers into water and lightly tap dough to dampen—do not submerge into water. Dip and roll in walnuts, slightly pressing them into the dough, and place on cookie sheet two inches apart. Refrigerate for 20 minutes.

3. Preheat oven to 350F. Bake cookies for 5 minutes. Quickly take sheet out of oven, and with the end of a wooden spoon or a brave fingertip, press lightly into the middle of each cookie. Place sheet back in oven and bake for 9 to 11 minutes more, or until cookies are lightly browned and still slightly soft to the touch. If indentations have risen in oven, press again as needed. Transfer cookies to rack to cool. 4. To make preserves, put figs, water, lemon, sugar, vanilla, and spices into small saucepan over medium heat. Stir occasionally; when mixture comes to a boil, lower heat and simmer for about 8 minutes, or until a syrup is formed. Remove from heat. When mixture has cooled, put in food processor and pulse until no lumps remain. 5. With a 1/4 tsp measuring spoon, scoop out preserves and fill each cookie indentation. Allow preserves to set and store cookies between layers of waxed paper. r

CHICKPEA MAGAZINE winter 2014

words & photos by Eva Kosmas Flores There’s something strikingly beautiful about the first deep frost of this season. All of the winter shrubs’ vibrant leaves find themselves coated in a thin layer of glistening white dust, literally frozen in space, unable to move in even the slightest breeze. The whole landscape is still, almost as if it’s posing for a portrait, and it certainly looks lovely enough to paint. Capturing that kind of beauty and presenting it in an edible form seems like a daunting task, but with luck and the ever-versatile chia seed on our side, it’s not as tricky as you’d think. So join me in bringing a little bit of the outside in, and fill your kitchen with these frost-kissed candied herbs. Choosing herbs: The larger the surface area of the leaf, the easier it will be to candy the herb, since your brushing the surface of the leaf with the chia water to make it sticky. The broad leaves of mint and sage are great for candying. If you’re using an herb with narrow or small leaves, like rosemary, tarragon, oregano, or marjoram, it’s better to leave the leaves attached to the stem of the herb so you can just brush up and down along the attached leaves in a few broad strokes, rather than removing them and painting them one at a time (which would be very tedious).

Ingredients

Instructions

1 cup loosely packed fresh herbs

1. In a medium-sized bowl, stir together the chis seeds and water. Let them

1/4 cup chia seeds 1 1/4 cup water 1 cup ultra-fine baker’s sugar Tools blender or food processor 2 pastry brushes drying rack

soak for 10 minutes or until the water around the seeds becomes gel-like. Pour the mixture into a blender and blend on the lowest speed setting for 10 seconds., just to even out the consistency of the chia-water mixture. Pour the chai mixture into a bowl. 2. Lightly dip the brush into the chia mixture, trying to get as little actual seeds on the brush as possible. Gently brush the exterior of an herb leaf with the chia mixture in a thin and light layer. You don’t want to brush it on too thick otherwise the sugar will stick in too dense of a layer and you won’t be able to see

the details of the leaf through the sugar. Use the second pastry brush to gently pick off any chia seeds that may have stuck to the herb leaf. Wipe any chia seeds you pick up onto this brush on a paper towel to keep them from building up on the brush. 3. Use a small spoon to gently sprinkle the sugar evenly over the leaf until it is coated in a light dusting of the sugar. Give the back of the leaf a gently flick to get any excess sugar off (this keeps it from looking clumpy if you accidentally sprinkle on too much). Place the leaf on a wire rack to dry and repeat this process with the remaining leaves. Allow them to dry until they are stiff and crisp when poked (about 45 minutes). Use the candied herbs to decorate the below sweets, or any desired dessert.

CHICKPEA MAGAZINE winter 2014

Ingredients 3 cups flour 2 1/4 cups raw sugar 2 tsp baking soda 2 tsp dried rosemary 1 tsp salt 2 1/4 cups full-fat coconut milk 2/3 cup olive oil 2/3 cup unsweetened coconut flakes 4 tsp vanilla extract 2 tbsp apple cider vinegar Instructions 1. Preheat the oven to 350째F. 2. In a medium-sized bowl, mix together the flour, sugar, baking soda, rosemary, and salt. Set aside. 3. In a large bowl, mix together the coconut milk, olive oil, unsweetened coconut flakes, and vanilla extract. Add the flour mixture to the coconut milk mixture and stir until just incorporated. Add the cider vinegar and stir 6 times or until smooth. 4. Evenly distribute the mixture between 2 well-greased 8-inch cake pans and bake for about 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a wire rack before frosting*, layering, and serving.

*Get the frosting recipe in the full version of this issue, at chickpeamagazine.com! r

CHICKPEA MAGAZINE winter 2014

words by Alex Bachert What does winter mean to you? For me, it is a time to double up on cozy sweaters, sip some peppermint hot cocoa in front of the fire, and watch corny holiday movies with my family. It is also a season to catch up with friends, often over a home cooked meal or at restaurant, decked out in garland and twinkling lights. Winter is baking tray after tray of sweets to share with the office during the holiday cookie swap. Notice a pattern here? Winter seems to ignite an innate desire to share hearty, soul-warming food with others. Whether it is a lunch with friends, a dinner with family, or coffee and dessert with co-workers, thereâ&#x20AC;&#x2122;s no better way to celebrate the season than with food. As a vegan it can be challenging to plan a festive gathering that satisfies your moral standards, as well as your guestsâ&#x20AC;&#x2122; expectations. After all, not everyone is a vegetarian, and even fewer are vegan. That is why it is up to you, the vegan host, to show your guests just how delicious, satisfying, and festive vegan food can be. When planning a party there are a few basic, yet essential, elements to keep in mind.

CHICKPEA MAGAZINE winter 2014

The first step of planning any party is to identify who you would like to invite to the event. Once you establish the party roster, you can figure out what type of gathering youâ&#x20AC;&#x2122;d like to host and what foods are best to serve. If you are inviting guests into your home, they are most likely aware of your plant-based diet and may have an inkling that there will be a plethora of vegetables and grains, yet no pork, poultry, or any other animal byproducts. However, some may not know so you might want to want to casually remind your guests that your party will adhere to your preferences. People like to know what they are eating so why not just show them? Purchase or print cute place cards to put in front of each dish to help guests identify what it is and what is made of. Similarly, itâ&#x20AC;&#x2122;s a nice gesture to pick a dish that you know is often a fan favorite, as well as easy to recreate at home, and send guests home with the recipe. If they love it and have the recipe without having to ask, they might be inspired to share with friends! It seems as though the quantity and quality of vegan recipes has hit an ultimate high. Just about every online recipe hub offers plant-based dishes, not to mention all of the newest vegan cookbooks lining the shelves. With so many options, it can be challenging to narrow down the selection in order to create one cohesive and manageable menu. Here are a few tips for planning a delectable menu. By choosing dishes that incorporate fewer ingredients, the more likely it is that those with dietary restrictions will be able to try it and that picky eaters will have less of a reason to snub it. Focus on local, whole foods. When planning your menu, it is helpful to be mindful of incorporating fruits, vegetables, whole grains, and nuts to ensure that your guests are receiving a balanced meal. Shop local to get the best that your community has to offer! Variety is the key to a visually appealing spread. Luckily, winter is a time for an impressive variety of heirloom vegetables that look just as good as they taste. While individual plates may seem to be a more sophisticated approach, buffet style allows your guests the opportunity to sample each dish at their own pace. They can simply scoop a bit of anything that intrigues them and feel free to go back for seconds of their favorites. It also eliminates the pressure to finish a plate. As those who have previously planned parties know, itâ&#x20AC;&#x2122;s wise to create a game plan. Consider each dish and how long it will take you to prepare it. Prep work, such as soaking grains and chopping vegetables, as well as dishes such as dips, can be done a day in advance, which leaves more time during the day of the party. Your guest list is set, produce is purchased, prep work completed, and now all that is left is the act of actually creating the meal. One of the best tips for a successful meal is to prepare the food with love and joy. When you truly pour all of yourself into the food preparation, your guests will be able to taste and appreciate the effort that you put into the meal that they are about to enjoy. r

CHICKPEA MAGAZINE winter 2014

words & photo by Natalie Rae Good recipe photos by Hope Dickens lettering by Rachelle Sartini Garner Here are three warming recipes to accompany a luxurious Sunday spent puttering around your kitchen. These are my favorite sorts of winter days- nowhere to be, thick socks on, radio humming, snow slinking down between the buildings. Invite your neighbors over to enjoy this spicy and flavorful meal thatâ&#x20AC;&#x2122;s the perfect balance of homestyle rustic and effortlessly fancy. The soup is satisfying and aromatic, earthy with a bright zing-of-lime finish. Rev up the smoky spice meter on this dish by adding an extra chipotle pepper, equalized with a hearty hunk of homemade wheat bread. A few glasses of wine later, unveil the glory that is your apple tart, with its delicate almond custard and flaky golden crust, and as the blanketing snow mutes the sounds of the city, your tiny apartment will overflow with the sounds of deep delight and joy produced by friends who are eating a fabulous meal, together.

CHICKPEA MAGAZINE winter 2014

Ingredients 3 1/2 cups high-gluten flour 1 cup whole wheat flour 1 1/2 tsp salt 1 3/4 tsp yeast 1-2 cups warm water 1 tsp sugar Instructions 1. Stir together the flours, salt, and yeast. Stir together 1 cup of the warm water and the sugar until dissolved. Add them to dry ingredients. 2. Stir and knead the dough until it is springy and add more water or flour as you see fit. You want the dough to come together in a ball and still be a little sticky. Knead for ten minutes. 3. Place the ball of dough in an oiled bowl, cover it with a plastic bag and place it in a warm place for an hour and a half. 4. Punch the dough to deflate and shape it into a tight ball. Wrap the dough in a floured towel and let rest for another 20 minutes. 5. At this point, preheat the oven to 475째F and place a low dish filled with water on the bottom rack of your oven. 6. Place the dough on a floured baking pan and make an X-shaped slash on the top of the bread. Place in the oven. Reduce heat to 350 and bake for 30 minutes or until the bread is golden brown and sounds hollow when knocked. I usually spritz the oven with cool water every 10 minutes or so to ensure a nice crumb.

CHICKPEA MAGAZINE winter 2014

Ingredients 2 tbsp olive oil 1 large onion, diced 2-inch piece of ginger, peeled and minced 3 cloves garlic, pressed 1-2 chipotle peppers in adobo sauce diced 1 tsp turmeric 1 tsp cumin 4 cups vegetable broth (heated) 2 cups water 4 sweet potatoes, peeled and cut into small cubes 1 bunch kale, trimmed and chopped 1 tsp maple syrup juice of 1-2 limes fresh cilantro pepper salt to taste Instructions 1. In a large soup pot, heat the oil. SautĂŠ the onion over medium heat until translucent. Add the ginger root and garlic and stir. After a few minutes, add the spices and peppers and stir until fragrant. 2. Add the veggie broth, water, and sweet potatoes and bring to boil. Lower heat and let simmer until potatoes are cooked through, about 10 minutes. 3. Use an immersion blender to blend some of the soup to thicken the broth. Add the kale and maple syrup and stir until wilted. 4. Remove from heat and add lime juice and freshly ground pepper. Taste for salt/ spice and adjust accordingly. Garnish with chopped cilantro. r

CHICKPEA MAGAZINE winter 2014

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CHICKPEA MAGAZINE winter 2014

photo by Natalie Rae Good

CHICKPEA MAGAZINE winter 2014