CHICKPEA MAGAZINE SPRING 2015
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SPRING 2015 issue 15 design & content Cara Livermore sewindie.com sales & shipping Bob Lawton hooah.tumblr.com
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CHICKPEA MAGAZINE SPRING 2015
THANKS SO MUCH FOR CHECKING OUT THIS FREE PREVIEW OF OUR SPRING ISSUE! GET THE FULL VERSION HERE IN EITHER A HIGHQUALITY PRINT OR EXTENDED DIGITAL EDITION. SUBSCRIPTIONS ARE ALSO AVAILABLE HERE. THANKS FOR YOUR SUPPORT!
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msmelissameyer.com Melissa is a writer, editor, blogger, and social media consultant from New York. When she is not reading, or getting teary thinking about the overwhelming beauty of alpacas and sloths, she is cuddling with her rescue cats Atticus, Nico, and Edgar. She celebrates her 10 year vegan-versary this year.
mynaturalkitchenblog.com Christine creates gluten-free and vegan recipes for her healthy food blog, My Natural Kitchen. She loves to cook according to the season using natural, wholesome ingredients and finds endless inspiration at the local farmer’s market where she can be found most Saturday mornings. She lives in the Niagara region of Southern Ontario.
instagram.com/fantasticat
dine-dash.com
Jade is a 27 year old California native currently living
karolina-wiercigroch.com
in Dallas, Texas. Between working and yelling about
Karolina is a Polish food stylist and photographer
things on the internet, she hopes to open a vegan bakery/bookstore/community space.
currently living in Cambridge, England. She loves culinary travels, books, hot yoga and boozy brunches.
vegfoodevents.com paperdollparade.blogspot.ca
kbrightenevents.com
Born in Toronto and based in Munich, Sasha Gora
Karine Brighten is a renowned vegan event planner &
works as a curator and a writer who pens articles about
wedding planner based in the San Francisco Bay Area,
contemporary art, museums and food culture. She
and has worked in the business for over eight years. She
takes breakfast very seriously and rarely turns down
offers wedding planning services to local couples and
the opportunity to add maple syrup to a recipe.
wedding consulting services to couples across North America.
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CHICKPEA MAGAZINE SPRING 2015
alexbachert.com Alex is a 24 year-old vegan with a passion for food
bitbybitwellness.com
and fun. She enjoys meeting with her book club,
Marisa enjoys a well crafted latte in the morning,
experimenting with new raw recipes, and going on
staring at the moon in the evening, and all the little
adventures.
bits in between. As a 500-hour registered yoga teacher, holistic health coach, writer, and wide-eyed explorer, she specializes in helping others nourish their body and soul, allowing them to improve their lives bit by bit.
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.
nicolemaree.com Nicole is a healthy foodie, studying Nutrition in Brisbane, Australia. Nicole has written a series of nutritious ebooks on nurturing your digestive health. Nicole loves helping others create the most vibrant, healthy, blissful version of their life possible!
Drawn to beauty in its myriad forms, Anne has worked as a museum tour guide, in a sculpture studio, and as the Pastry Chef at Pure Food and Wine in New York City. She mostly eats cake and writes poems in her room.
veegmama.com Stephanie is living the good life as a writer, mom of 3, and creator of the vegan lifestyle brand, VeegMama. Her ebook, VeegMama's Guide To Going Vegan is now available on Amazon, and her lifestyle cooking
Patty is a cook for Jean-Georges Vongerichten, certified holistic health coach, former cheesemaker, and mom to Ishbel and Winter.
show, "The Good Life With VeegMama" is now showing on YouTube. When she’s not writing at her laptop or chasing her kids, you can find her cooking up something delicious or reading something wonderful.
wegannerd.blogspot.com Alka is a vegetable nerd from Poland. She cooks a lot, blogs a lot and has fun with her cat.
Amanda McDowell loves cooking almost as much as she loves eating. She also enjoys reading incessantly, long naps, her cat, and drinking as much coffee as possible.
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Recipes & Photos by Alicja Rokicka
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Chocolate Ingredients scant cup (200 ml) nondairy milk
Instructions Here we'll use two separate cups and then bring them together.
2 tsp favorite sweet
1. In a bowl, stir together the
sweetener (we like
chocolate ingredients. In a second
maple syrup!)
bowl, mix the orange juice and
2 tbsp chia seeds
chia seeds.
2 tsp carob or cacao
2. Pop them both in the fridge and let them set for 15 minutes. Once
Orange Ingredients
the timer has gone off, stir both
scant cup (200ml) fresh
mixtures. Cover, then refrigerate
orange juice 2 tbsp chia seeds
overnight in the individual cups. 3. The next day serve it by slowly pouring each layer in the serving
To Serve
cup. Add pieces of fresh orange
fresh orange
and sprinkle with chocolate chips.
Cream Ingredients
Cream Instructions
small can of chilled
1. Chill the unopened can of coco-
coconut milk 2-3 tbsp granulated sugar
nut milk in the fridge before you begin for 1-2 hours at least. 2. Once chilled, scoop the solid part into a food processor or cooled bowl
Ingredients
(then use a hand blender or mixer.)
1 ripe banana
Add sugar and start mixing it until
1/2 cup cooked millet
get a smooth, creamy mixture.
2 cups non-dairy milk (we’d recommend
Instructions
almond)
1. Boil the millet until it becomes a
pinch of salt
grits-like consistency.
2 tbsp fresh brewed
2. Add the millet to a medium pot,
coffee
then pour in the milk and salt. Cook it together for 15 minutes until the
chocolate chips
millet is cooked through. 3. Add it into a food processor, add coffee and ripe banana. Blend until smooth. 4. Serve with coconut cream.
Ingredients
Instructions
2 1/2 cups (250g)
1. Add cornflour, baking powder,
cornflour 1 cup + 1 tbsp (250ml) non-dairy milk
sugar, and salt into a bowl. Add milk and stir to combine. 2. Add peanut butter and stir un-
1 tsp baking powder
til consistent. Heat a large skillet
2 tbsp sugar
with a teaspoon of oil.
Ingredients
Instructions
2 tbsp peanut butter
3. Add a small amount of the
black tea bag
Make your favorite black
pinch of salt
batter into the pan, about 1-2
boiling water
tea. Brew it for 3 minutes
oil for frying
tablespoons for a single pancake.
oat milk with rose water
then add homemade rose
maple syrup
Brown on both sides and serve
nuts
hot with maple syrup and nuts.
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oat milk to taste.
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Ingredients 3/4 cup (100g) firm tofu
1 small medium-hot pepper
2 -3 large heaped tbsp chickpea flour
1/3 tsp baking powder
1/2-3/5 cup (120-150ml) non-dairy milk
1/2 tsp salt (the best kind for this is
1/2 red onion
black salt, kala namak)
2-3 cherry tomatoes
1 tsp nutritional yeast flakes
a few basil leaves
fresh black pepper
a few leaves cilantro or parsley
1 tbsp oil
Instructions 1. Cut the onion into long slices, then toss them in a hot non-stick pan with the oil. Halve the tomatoes and add them to the pan. 2. In a bowl, slowly pour milk into the flour until it resembles a thick pancake mixture. Add baking powder, salt, black pepper and nutritional yeast. Slice the pepper into a small dice and add it into the bowl. 3. Break the tofu with your hands and add to the bowl. Add the chopped basil. Stir to combine then pour into the pan. 4. Cook for 3 minutes, then reduce the heat and cover. Cook again for about 6-10 minutes, until the top is set. 5. Using a silicone spatula check if the omelette is still sticking - it should be golden brown and should easily lift. Transfer the omelet to a plate and enjoy!
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Words by Stephanie Dreyer When I first went vegan, I became fiercely passionate about my new lifestyle and wanted to share it with others so everyone could also feel as great as I did. I quickly learned that this turned many people off. My husband was shocked that his former carne asada loving wife was banning meat from the house, and my kids were confused as to why mommy wasn’t eating cheese pizza any longer. Although supportive in many ways, my husband struggled with some disconnection that my new lifestyle brought. While he admired me for what I was doing, he did not want to join me on the journey. Without his support, I was not able to raise my then 7, 4 and 1 year-old vegan. Frustration and heartbreak ensued. I was hurt and confused as to why my family would not join me in a vegan lifestyle. I was not going to choose veganism over my family, but I was not willing to give up my new lifestyle either. Five years later, we have found a way to make our vegan/omni family work. Veganism was my choice – a personal commitment that I made with full awareness and information. I wanted the decision to be the same for my family, not because I forced them to adopt the lifestyle. Once I was able to accept that I could not force my family to change, I got to work on what I could control. I shared my delicious vegan meals and watched them choose to replace the turkey in their tacos with my black bean filling. I switched out butter and mayonnaise with vegan versions in our fridges and pantries. I started making vegan alternatives of favorite baked treats that tasted so good that no one missed the old. I started engaging my children in discussions about the origin of their food. I began teaching them how to be mindful of their choices and acknowledge the process it goes through to get to their plate. I figured out what I could live with, without giving up my vegan values. Like any relationship, it is ongoing work that requires compromise, but living harmoniously in a vegan/omni household is possible. The following strategies have worked for my family and me.
Take some time to decide what you can and cannot live with. Then, sit down as a family and figure out what rules you can set up that respect everyone’s needs and values. For example, dairy milk was a deal breaker for me. I could not allow my family to consume it any longer once I learned the harsh realities behind the dairy industry. My husband agreed as long as I found an alternative that ensured our children were getting the appropriate nutrition. Another rule for us is cookware. We have separate pans and cutting boards for when my husband cooks it, which is another rule. My husband cooks his own meat if he wants to eat it. Here are some questions to consider when setting up your family’s ground rules: Will you allow meat and dairy in your house? If so, who will buy it and cook it? How will you structure meal planning? For example, will you cook two meals at dinner or decide to eat whatever the cook makes (or make your own)? Do you expect your family not to eat animal products when vegan meals are served? Aside from food, how will you handle animal products in your home, such as clothing, shoes, and furniture?
When I first went vegan, I cooked both vegan and meat dishes at mealtimes. When I entertained, I also cooked options for everyone. As I moved further into my transition, I came to a point where I could no longer prepare meat. Depending on your comfort level with animal products, below are a few ideas to make meal planning easier.
MIXED MEALS These are my answer to feeding a diverse family with picky eaters and varying likes and dislikes. I come up with a menu that is fun, interactive, and customizable. These meals allow everyone to select their own vegetables and fillings. If you are cooking meat, you set it out as one of the options instead of having to make a whole separate meal. Some ideas for these meals include tacos, noodle bowls, sushi rolls, pizzas, and pitas. Simply, prepare all of your toppings and fillings, and place them in the middle of the table and let everyone make their own taco, noodle bowl, sushi roll, and so on!
MEATLESS DINNERS
If you are feeding both vegans and carnivores in your house, try creating
a Meatless Dinner rule. Everyone agrees that dinner is vegan, which will simplify at least one meal for you. If that is too difficult at first, start with a meatless meal a couple times a week.
VEGAN WEEK Go vegan once a week every month. Make this a fun time to explore new foods and share how easy it is to give up animal products. Eventually, you may find that your family joins you in the lifestyle and Vegan Week becomes a permanent adventure.
I learned fast that preaching and forcing the issue was not going to convert my family to my side. Living vegan is the surest way I know to model for my kids how to be the change they wish to see in the world. By sharing my joy of being vegan, they are seeing how easy and delicious it can be first hand. It also gives me the opportunity to educate them every day. Their degree of acceptance is far beyond what it was 5 years ago, as is their interest and consideration of the lifestyle. I know this is a direct result of the influence I have had on them. Consider sharing your vegan lifestyle in a few different ways. Learn a few delicious, vegan recipes that you can put into your family’s meal rotation. Read vegan books and articles with them. Let them ask you questions and engage in a discussion. At mealtime, share the process of where their food comes from (for example, how vegetables are planted and harvested on a farm, then delivered to markets for us to buy.) Every family is different. What feels comfortable for yours will differ from another. Do what works best for you and your situation. Just as it is for you, the road to veganism is a journey for your loved ones too. If you do decide to bring your family along with you, approach it as you do yourself, easing into it little at a time, allowing everyone to get comfortable and confident as they go. r
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Words & Recipes by Marisa Atula There is something that happens near the end of every winter. It is less of a memory and more the excited anticipation of deja vu. This previously seen sensation starts with a light breeze, rustling fresh leaves, and weaving in between fingers, finally free from gloves. The sun is out but acts shy; behaving like a toddler hungry for attention but hiding every time they receive it. It seems the whole community is out, draped in thin sweaters and lighter boots. All of this is happening during a stroll through the local farmer’s market with fresh sights & smells, and the wonderful reminder that all of your favorites have once again sprung. It seems there is nothing more representative of spring than sprigs...bundles of fresh herbs, newly sprouted plant shoots, the small stems of flowers, all glowing with a new array of colors, wafting their bountiful aromas. Celebrate their vast and diverse return with these fresh recipes to awaken your senses and soul. All recipes are gluten-free & nut-free so everyone can enjoy them.
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Cups
Pesto
Soup
Topping oil
1 small head cauliflower,
1/2 cup fresh shelled peas
2 tbsp grapeseed or safflower oil
leaves from the 12 carrot tops
1/2 cup mint leaves
12 carrots (with greens/tops
1 small bunch of chives
chopped into small florets 1 cup chickpea flour
juice of 1 lemon
reserved)
1 tbsp olive oil
1 shallot
2 large shallots (or 1 small onion)
1/2 tsp sea salt
1 garlic clove
3 celery stalks
1 tsp ground black pepper
1/4 cup grapeseed or safflower oil
2 tsp sea salt
1 tsp sea salt
2 tsp ground black pepper
1 tsp ground cumin
1 tsp fresh thyme leaves
1 tsp ground black pepper
1 bay leaf (fresh or dried)
zest of 1 lemon
7 cloves garlic
1 tsp fennel pollen (found at most specialty food/spice
1 cup white wine (or 1/2 cup white wine vinegar)
stores)
3 cups water 10 cherry tomatoes (finely chopped)
Instructions 1. Preheat the oven to 375째F. 2. Place the chopped cauliflower in a large food processor and lightly pulse until coarsely chopped. Remove half of the cauliflower and reserve in a large mixing bowl. 3. Add the chickpea flour, shallot, garlic, and oil to the food processor and pulse until nearly pureed. Add the pureed mixture into the bowl of reserved cauliflower. Add lemon zest, salt, pepper, cumin, and fennel pollen and fold together. 4. Oil a nonstick mini muffin tin and fill each spot with 2 tablespoons of the mixture. Place on the top rack of the oven and let bake for approximately 15 minutes. 5. While the socca cups bake, add the shelled peas, mint, and lemon juice to a clean food processor and blend. 6. Once the socca cups are golden brown, remove from the oven and allow to cool slightly. Serve the pesto on top of the cups or alongside for dipping.
Instructions
1. Place a large saucepan over medium heat and add oil. Roughly dice the carrots, shallots, and celery and add to the pan. Stir, then season with half the salt, half the pepper, thyme, and the bay leaf. Roughly chop the garlic, add to the pan, and stir. Continue stirring for a few minutes until the vegetables being to release some fragrance and turn translucent.
2. Add the liquid (white wine/vinegar and water). Bring to a boil, stir, then reduce to simmer.
3. Blend with an immersion blender (if you do not have an immersion blender, then use a regular blender but be sure to let the soup cool before doing so). Bring to a boil, stir, reduce to a low simmer. Let the soup slowly simmer for 45 minutes.
4. Add the tomatoes and taste for seasoning (if necessary, add the remaining salt and pepper).
5. While the soup simmers, place the leaves from the carrot greens, the chives, olive oil, salt, and pepper in a small food processor and blend until smooth.
6. Once the soup is finished, serve a few ladlefuls into a bowl and drizzle with the green oil.
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a mand s by A
g Aldin
ted ere no h w t p e er exc
w
Revie
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Amy Chaplin Roost Books $35 in print
WHO THIS BOOK IS FOR Those looking to cook for health and pleasure
FIVE FAVE RECIPES Dill roasted plum tomato tart with pine nut crust Spicy black bean stew with crispy sweet corn polenta Curried socca with cilantro coconut chutney The whole chapter on tarts Heirloom bean bourguignon with celery root mash
As soon as this cookbook arrived I was overjoyed by how gorgeous it was. I’m pretty sure I bookmarked every page, and knew immediately it would become a staple. So, I did what I do with all of my new favorite cookbooks: I chose it as the next pick for my monthly cookbook club. A dinner party entirely comprised of Amy’s recipes! I couldn’t wait. I made the dill roasted plum tomato tart with pine nut crust and it brought the house down (Make it. Now. As soon as possible.) I kept reminding my guests that I didn’t actually come up with the recipe, but they were right to be excited — I can’t remember the last time a dish stayed on my mind for so long. And that truly is the beauty of this cookbook. My cookbook club is not vegan (and neither is this cookbook, entirely), so items like tofu ricotta or an eggless frittata are not a part of the natural fabric of many members’ kitchen. But we all agreed that the sage-infused tofu cheese layered into a butternut squash lasagna and the filling for the dill roasted plum tomato tart didn’t taste “vegan” or even particularly “healthy.” They were just purely delicious — a surprising transformation of ingredients that, as avid home cooks, was very inspiring. I had never made a tart in my life and was blown away by how simple the crust was! Why are we all not making tarts all the time, every day? But more than just recipes, Amy offers over 100 pages of pure, healthful information, including 40 pages of pantry essentials, from whole grains to seaweeds, oils and vinegars to pantry vegetables, herbs to freezer essentials. A guide to preparing different whole foods ingredients far surpasses standard health-food dictates: soak your beans and nuts, sprout your grains, blend your nut milks with filtered water. You may do those things, but do you know that sprouting grains removes phytic acid, which prevents nutrient absorption, or that scallions have antifungal effects, and celery helps build connective tissue, bones and joints? Amy doesn’t just share healthy recipes, she weaves her ingredients and the techniques for preparing them into the wider tapestry of living a whole foods lifestyle. I already knew I was on board. I just didn’t realize how much I had yet to learn.
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Terry Hope Romero Da Capo Press Lifelong Books $19.99 in print $9.20 for Kindle
WHO THIS FIVE FAVE RECIPES BOOK IS FOR Almond butter hemp dressing Those looking to
Matt Holloway & Michelle Davis
Pepperoni tempeh pizza salad
Review by Jade Degrio
discover the way of the Lentil pate bahn mi salad rolls killer salad
Curried tempeh & apple salad in radicchio
There’s this weird thing white people do. Well,
Kimchi black rice with Asian pear
there’s a lot of weird things white people do, but we
Terry Hope Romero, the bestselling cookbook author behind vegan
will focus on this one thing for now. White people
bibles like Vegan Eats World, Viva Vegan! and Veganomican (with
do this thing where they take on the elements of
Isa Chandra Moskowitz), has taken on the salad, promising to trans-
a culture they have actively worked to destroy as a
form notions of wilted greens, watery vinaigrettes and flavorless veg-
way to gain some kind of authenticity or depth that
etables with a collection filling, decadent, luscious, super-fresh salads
has otherwise been unattainable to them. It comes
tossed in vegan upgrades of old classics (did you ever think you’d be
in the form of tattoos or jewelry on bodies where
able to eat Thousand Island dressing again?) and ones destined to be-
it has never appeared before. You know, it’s your
come new favorites (Chia Chipotle Dressing, I have my eye on you.)
friend who had that bridal shower where everyone got Henna tattoos. Or it’s the guy you met that has a
From spring to winter, each chapter offers hearty, entrée-sized salads
tattoo in Hebrew that says “I am the light” because
utilizing the season’s peak produce, with tips on organizing your prep
apparently he has transcended his physical existence.
for delicious meals that can be repurposed all week long. For many
It’s pop stars wearing war bonnets or bindis. It’s Iggy
vegans, “salad” often means “that thing you have to eat at a not-very-
Azalea, and all of the things that she does. If you’re
vegan-friendly restaurant when out with friends that was never de-
remotely active on the Internet you know this type
signed to stand alone as a full meal.” Here, Terry illustrates the fluid
of behavior as cultural appropriation. It’s hardly new,
nature of salad construction — that whether it be nestled into radic-
and it’s at the heart of almost all American life - from
chio cups, spun around cold noodles, plopped into a breakfast bowl
Elvis to Adele, clothing and accessories, down to
and topped with sweet cashew cream, or deconstructed and served
how and where our food comes from.
Japanese bento box style, the possibilities for a handful of pantry staples and your weekly farmer’s market haul reach far beyond tossing
A couple years ago I started seeing recipes pop up on
some raw vegetables on top of chopped lettuce.
Tumblr - brightly colored photos of smoothies and kale salads with a text overlay riddled with profanity
Top your new creations with one of Terry’s crunchy, hearty salad top-
and in the tone and style of how white people think
pings, like Ginger Beer Tofu and Pickled Red Grapes, and you’ll nev-
black people talk.
er look at salad the same way again.
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The recipe cards linked back to a blog called Thug Kitchen,
Breeze Harper, PhD, published the seminal anthology Sistah
and after gaining attention and popularity the blog became a
Vegan: Food, Identity, Health and Society - Black female Veg-
cookbook. The creators of Thug Kitchen kept their identity
ans Speak in 2010, a collection of work from black-identified
hidden, and I can only assume it was either because they knew
vegan women that focuses on decolonization, spirituality, and
that what they were doing was of questionable taste or to re-
social justice. She continues this work online, providing a space
ally capitalize on those who bought into their bad joke. May-
for black women and other women of color to engage in discus-
be both? But once the curtain was lifted and a cookbook deal
sion. She is currently working on her third book, which focuses
was signed, Thug Kitchen was revealed to be a white couple
on the intersections of ethical consumption, alternative black
approaching 30 with misplaced ideas on how to address issues
masculinity, and hip hop philosophy. Sound familiar? It’s like
of class privilege and accessibility. Their attempts at using pro-
Thug Kitchen creators took on a project that was already being
fanity and digital blackface as a way to show that cooking is
explored and discussed by black vegans and made a mockery
cool miss the mark completely. Aside from the obvious issues
of it.
with cultural appropriation and a lazy sense of humor, there are larger issues with Thug Kitchen.
Fourth, Thug Kitchen profits off of this. Its creators released a cookbook, went on a book tour, and were financially com-
First, the word “thug” has moved well beyond its dictionary
pensated for the performance of a dangerous and violent ste-
definition and has come to be the safe way for white people to
reotype. Meanwhile, black men are hunted in the streets and
call black people a word that cannot be used in polite compa-
their murders justified by the usage of the very word and image
ny. It conjures a very specific image and narrative that is deeply
that turn a profit for its creators. This is especially noteworthy
rooted in racist stereotypes. It’s used by the national media, by
in the aftermath of murder of Michael Brown by the Ferguson
police, by politicians to devalue black lives and justify system-
Police Department, who released convenience store footage of
atic and institutional racism.
the man in order to make sure that the public perceived him as a “thug” rather than a person. Thug Kitchen is two more white
Second, Thug Kitchen relies on an idea which is prevalent
people gaining notoriety and profiting off of playing dress-up
within veganism - that veganism is inherently a white middle/
in a fictional and racist caricature of black culture.
upper-class movement. This completely erases the work that people of color have done within the animal rights movement
Issues of class and race within the vegan community need to be
and centers affluent white people at the center of community
discussed, but there are ways to have that discussion that do not
that is much more complex than that. It’s not that veganism is
involve devaluing and erasing the black voices that have already
a white movement; it’s that white people are placed at the front
started that discussion. Thug Kitchen fails at participating in
of any movement, and Thug Kitchen continues to do that. I
that conversation. It fails at humor, and it fails at adding inter-
mean, Angela Davis is vegan. I could probably end this here
esting or new recipes to an already large canon. If you want a
and now based on that alone.
cookbook written specifically by a black man, opt for Bryant Terry’s cookbooks. If you want a recipe for tacos or posole, get
Third, Thug Kitchen implies that there aren’t any black men
Viva Vegan. If you want a fun cookbook with humor and an
who make vegan food (ahem Bryant Terry?), that tradition-
accessible tone, get any book by Isa Moskowitz. If you want a
ally masculine black men aren’t vegan (Richard Campbell?),
cookbook and conversation about love and wellness then buy
that black people aren’t vegan, and that veganism needs white
The Lusty Vegan. If you want to know more about racism as
people pretending to be black in order to address issues of ac-
comedy and the violence of blackface, check out all the amaz-
cess and class. In reality there have always been people of color
ing things Chescaleigh says in her YouTube video “Here’s Why
working within veganism, and more recently there has been
Racism’s not “Just Comedy”. If you want to know more about
more focus on the animal rights work being done in commu-
systematic racism and mass incarceration read The New Jim
nities of color all over the country. After reading the work of
Crow by Michelle Alexander. Buy and read any other book
Queen Afua, another influential woman of color and vegan, A.
than Thug Kitchen.
CHICKPEA MAGAZINE SPRING 2015
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What was the biggest difference between developing Green Kitchen Travels and Vegetarian Everyday? Vegetarian Everyday was our first book so everything was new to us and we “freaked out” more times than with Green Kitchen Stories. It also felt very important that Vegetarian Everyday summed up our way of eating and included ALL the things we wanted to say. We didn’t feel that pressure with Green Kitchen Travels. Our goal was instead to simply share our love for food, travels and everything in between. David Frenkiel & Luise Vindahl
Which of your travels have most surprised, food-
Hardie Grant Books
wise? We were surprised how poor the vegetarian op-
$35 in print, $8.92 in Kindle David Frenkiel and his fiancé Luise Vindahl lead envious lives. To follow their blog, Green Kitchen Stories (or Instagram account @ gkstories), is to be constantly tempted by a luscious array of vibrant delicacies, either prepared in their own kitchen or captured on the street during one of their many travels. Their first cookbook, Vegetarian Everyday, focuses more on the lifestyle and homemade fare shared by David and Luise and their children — a compendium of the inspired creations they’ve concocted throughout their journey to becoming a healthier family. Their newest cookbook, Green Kitchen Travels, appeals to the same seasonal, whole foods cooking they love, but is inspired by the local food and colorful cultures they’ve encountered while traveling the world. Breakfast salads from Mexico, a caponata inspired by a road trip in Sicily, one of their first journeys together, bright holiday meals fusing wintery vegetables brought to life after trips to the US, and deep, fragrant spices lighting up authentic Moroccan cuisine. Fresh, approachable and educational — Green Kitchen Travels is a perfect book for trying on new flavors and vegetarian takes on exotic cuisines that might not be available where you live. Having just recently grown their family from three to four, there’s also an extended chapter on traveling with children, augmented with tips from their own experiences, from packing and snacks on the plane to why you should leave your rules at home. It’s an absolute gem of a cookbook, one that inspires over and over again with food that takes you on a journey in more ways than one. Here, David shares more about the book, including foods that have surprised them, navigating a child’s palette while on the road, and the importance of balance.
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tions were in Portuguese restaurants. They have great climate and grow lots of vegetables just like Spain, France and Italy, but don’t really have much tradition to cook vegetarian dishes. Asia is pretty easy for us as they use vegetables, coconut oil and dairy-free alternatives in a very natural way. The life you all lead — traveling constantly, holding workshops, exposing your young children to a multitude of exotic cultures — seems like an impossible dream to many. What would be your advice to anyone looking to embrace this type of lifestyle? I think we have made quite a lot of difficult choices that slowly have allowed us to travel more and more. Giving up my old day job as a magazine art director was one of those things. I loved my job and had a pretty solid income but I just got sick of the 9 to 5 pattern. So now, even though we have less money in our pockets we are free to go on all these adventures together as a family and it is definitely worth it. Holding workshops in the countries we visit has become a great way for us to finance our trip. And by doing so we also connect with local foodies, so we get tons of tips that help make our trip even better. Navigating a child’s palette in some of the cultures you visit has to present a few challenges — do you have any dining tips for people traveling with children (or just picky eaters)? We always try to borrow or rent apartments rather than staying in hotels.
CHICKPEA MAGAZINE CHICKPEA MAGAZINE SPRINGSPRING 2015 2015
It is cheaper, we get space for the kids and a kitchen (!) so we
keeping fit while we travel, but that is probably more because
can have some control over what we eat and what our children
we have two kids and no babysitter or preschool, so it’s hard
are eating. But with that said, one of the points of our trav-
getting some time alone to work out.
els is to experience local flavors and specialties, and we have always tried to include our daughter in this. We try all kinds
What dish do you dream about when you’re not travel-
of weird fruit from the market and let her choose local vegeta-
ing? We got the best wild berries in Scandinavia during late
bles and dishes at restaurants. It is okay not to like everything,
summer. They taste like nowhere else, very fresh and just mild-
just inspire your kids to be curious. When the kids are really
ly sweet. We always dream about getting home to a bowl of
small you can often ask the chef if they can just mash a sweet
fresh berries, a dollop of nut butter and some oat milk when
potato or make a simple stir-fry for the kids. They are often
we travel. So good!
very open to making some alterations to their menu when you show them a baby.
What are your favorite dishes in the book? Do you have any special stories about their development? There are sto-
When you’re traveling to a new culture, where do you
ries about almost all the recipes in the book, but we have a few
dive in to get to the heart of their food scene? We always
favorites.
try to do a bit of research before we leave by checking up the
What is your favorite cuisine to cook at home? What is
local vegetarian dishes, restaurants and cafes online. Nowadays
your favorite food culture to experience locally? We vary
we use our social networks a lot by asking our friends on Face-
quite a lot but we always come back to the Italian way of using
book, Twitter and Instagram for their tips.
good quality produce, few ingredients and simple and rustic recipes. We love the fresh flavors in the Vietnamese cuisine.
Another tip is simply to find some foodies on Instagram from
We sometimes try making it at home but it’s impossible to get
the country you are visiting and start ”stalking” them. Check
the same feeling as on the streets of Ho Chi Minh City.
their account to see what they are eating and where they go out. We follow a couple of food photographers in NYC, so
What was the hardest part about creating your second
when we were there last time we had written up a few brunch
cookbook? Any new lessons learned? The hardest part was
places where they often went. If you are not traveling to a west-
probably working together with the one you love. It’s difficult
ern country it can be a bit trickier. Our best advice is to follow
separating work and private time, especially when you are do-
your gut and not being afraid of talking to people. If we find
ing a cookbook. We were also on a bit of a deadline, which
a restaurant that we like, we always ask the owners or the chef
didn’t make it easier. We have promised ourselves that if we
if they have any other tips on good places. Going to markets
do another we should give ourselves more time. But since we
is also often a good way to meet locals and start talking about
are both last minute people, I have a feeling that we still will
food and recipes.
manage to feel stressed towards the end.
It’s difficult to travel a lot and to maintain a healthy diet.
You have talked on your blog about slowing down a lit-
How do you balance indulgence with nutrition while
tle bit. What can we expect next from the Green Kitch-
traveling — especially while on longer trips? If you have
en world? The honest answer is that we don’t really know in
your own kitchen it’s always easier. You can balance eating
which direction we want to go from here. We have recently
out with preparing your own food. But even when we do eat
launched a YouTube channel that we quite enjoy working
at restaurants, it doesn’t have to mean unhealthy eating. It of
with. It always feels very rewarding to try and learn new things.
course depends on where you are in the world, but we usual-
We are currently in Australia for a couple of months to focus a
ly manage to find delicious, whole food on most our travels.
bit more on our family and our newly born baby boy. We also
There is of course a higher ice cream rate when you are trav-
have a bunch of new and exciting recipe ideas with a slightly
eling in a warm country, but if you just make sure to balance
different approach than earlier, so we might start working on
it with fresh fruit and juices it’s nothing to worry about. We
another book when we return to Sweden. I don’t think we will
believe in having a wider perspective when it comes to health.
be able to slow down, instead we will try to be better at stop
You should eat to feel good, not bad. The hardest part for us is
working during evenings and nights.
CHICKPEA MAGAZINE SPRING 2015
27
Ricki Heller with Andrea Nakayanma Da Capo Press Lifelong Books $18.99 in print, $10.49 in Kindle
WHO THIS BOOK IS FOR Those looking for a how-to guide for thriving with Candida
FIVE FAVE RECIPES Raw chocolate chip cookie dough truffles Super stuffed sweet potatoes with creamy greens and chickpeas Herbed grain-free gnocchi Beans paprikash Grain-free fudgy brownies I was immediately struck by this cookbook not because
fungi like Candida (a yeast) may be entirely harmless.
I have Candida, or even know anyone who’s been diag-
But for others, their body’s specific microbial makeup
nosed with the disease, but because when it first fell into
may present Candida with all the tools it needs to wreak
my lap I had no clue what Candida is. As someone who
utter havoc on their health. Ricki is able to break down
champions food as medicine, this didn’t seem right. So
what Candida is, the cornerstones of the anti-Candida
what better way to learn about a disease than to cook
diet, and creates strategies for maintaining a successful
your way through its healing diet? I dove in, intrigued
anti-Candida diet and lifestyle with utter clarity. Gener-
by recipes for an Herbed Grain-Free Gnocchi (gnocchi
ally, content that veers towards the biological and scien-
made with almond butter?!) and chocolate chip cook-
tific makes me itch, mostly because it’s often difficult for
ie dough truffles spiked with protein-rich chickpeas.
me to wrap my head around. But Living Candida-Free
Creamy soups blended with raw walnuts, bright, flavor-
is remarkably accessible, a true one-stop shop to curing
ful vegetable hashes, homemade sauerkraut and a refresh-
an otherwise extremely debilitating disease through diet
ing mojito smoothie all presented new twists on some of
and lifestyle. More than just a cookbook, this is a valu-
my favorite comforting meals. Everything looked deli-
able science lesson, how-to guide, 3-stage dietary rehab
cious, but I still didn’t understand the disease. So what,
program and recipe archive all in one. And whether
exactly, is candida?
you’ve Candida or not, the book’s tips and well-articulated breakdowns of how the body functions shed illu-
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As part of her introduction Ricki brings up an interesting
minating insight into total wellness and the control we
point in that we are not what we eat, but rather, “what
have in keeping our personal health on track. A gift to
your body can do with what you eat.” So what if you’ve
anyone struggling with this disease, or those looking to
been trying to eat healthy, but something is still making
connect with or understand more about a loved one’s life
you drastically ill? The book explains that each of our
with Candida, this thoughtful, well-written guide is one
bodies has its own unique internal environment. In some,
to keep in mind.
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CHICKPEA MAGAZINE 2015 CHICKPEA MAGAZINE SPRING SPRING 2015
Branden Byers
Erin Gleeson
Adams Media
Stewart Tabori and Chang $35 in print, $16.99 in Kindle
WHO THIS BOOK IS FOR
FIVE FAVE RECIPES
Those who appreciate
Lentil and butternut let-
food with a rustic touch
tuce cups
(If you like Chickpea,
Cinnamon cauliflower
you’ll like The Forest
Accordion zucchini
Feast)
Sage chips Strawberry salsa
$19.99 in print, $9.99 in kindle
The adventurous, aspiring home-fermenter
Full disclosure: this is not a vegan book. There are chapters on fermented dairy,
WHO THIS BOOK IS FOR
tempeh
cooked
in bacon grease, as well as a recipe for a kimchi pizza (easily veganizable though…and yum.) So
FIVE FAVE RECIPES Brussels sprouts kimchi PB&K (peanut butter and kimchi) Sour watermelon rinds Juniper berry sauerkraut Chickpea and wild rice tempeh
while half the book isn’t really our speed, the other half is a realErin Gleeson has transferred her utterly charming
ly fabulous guide for someone looking to get more into the art of
blog, The Forest Feast, into an equally charismatic
home fermentation. Branden Byers, the host of FermUp, “a week-
cookbook of the same name. Featuring her signature
ly podcast and blog about anything and everything fermented” is
style of “photographic recipe illustrations,” Erin’s con-
contagiously passionate about fermentation. His enthusiasm for the
coctions are deceptively simple: a plate layered with
fermented transformation of basic ingredients is present on every
rounds of avocado and orange, apple and red onion
page, lending a welcome energy to a food-prep process that is quite
rings roasted until golden, a platter of mashed beets in-
scientific (and requires a bit of patience.) It’s slow food in the truest
fused with sweet potato and apple. But with each dish
sense of the movement, and there’s something really valuable about
comes a bit of her signature flair: a sprinkle of dried
the experience of understand the microbial makeup of our food, in-
fruit, a smattering of fresh herbs, a simple dressing and
cluding funky organisms like bacteria and yeast, and the effects that
a touch of flaky sea salt. Most require just a few steps,
living foods have on our bodies.
and little more than some chopping, tossing, maybe some roasting, and a rustic, non-fussy presentation —
For those interested in preserving their own goods, this book is a
perfect for those who want quick, fresh meals that are
great way to come at the practice from another approach. Think of
easy to whip up and pretty to boot. The whole book
how satisfying it would be to make miso soup with homemade miso,
has “show-stopping dinner party in minutes” written
to brew your own kombocha from scratch, or whip up your next
all over it. Every time I page through Erin’s book I’m
batch of friend rice with kimchi you fermented yourself ? And for
reminded about the beauty of simplicity. How some-
the basics especially, prep time is nearly non-existent. All you need
times the ingredients in our kitchens need little else
to do is put the ingredients together and offer the right environment
than a kiss of olive oil and mindful presentation. It’s a
for them to do their thing. And beyond the basics? Branden’s in-
humble reminder that the least fussy foods often have
ventive recipes are sure to offer welcome (and fragrant!) fodder for
the most vibrant effect.
unexplored territories in culinary inspiration. r
CHICKPEA MAGAZINE SPRING 2015
29
rich in folic acids Words & Recipe by Alex Bachert
A member of the B vitamin family, folic acids are essential to cell
I never thought I would see the day
ing it a nutritious and delicious addition
health. They protect cell damage
where I’d be sitting cross-legged on the
to any vegan chef ’s culinary collection.
and and play a pivotal role in the
floor of a small home in the middle of
Naturally gluten free, tapioca is an al-
development of our cells and brain.
a Malaysian jungle, fanning myself with
ternative to wheat and corn flours and
my hat, smiling at a complete stranger,
growing increasingly popular among
while sipping ginger tea and nibbling on
those who have food allergies or aver-
strengthens bones
cassava. I mean I had never even heard
sions.
Tapioca is rich in calcium, iron and
of cassava.
vitamin K; all which play a key Tapioca is traditionally used for sweet
role in supporting and maintaining
Cassava can be compared both in taste
treats such as pudding and bubble or
bone health and improving range of
and appearance to a potato. It has a very
boba tea. Both of these desserts use pearl
motion.
mild flavor and can be baked, steamed,
tapioca, which are small balls of starch
boiled, fried, or mashed. To prepare cas-
that turn chewy when cooked. This
sava, you simply peel off the outer layer,
gummy consistency also makes tapioca
cut into pieces, and proceed with your
a popular choice for other desserts and
encourages healthy weight gain
cooking method of choice.
gummy candies. Another sweet use for
High in carbohydrates, tapioca is a
tapioca is adding it to doughs to help im-
healthy, clean, and inexpensive way
A highly drought-resistant crop, cassava
prove the texture and moisture content.
to gain weight.
was originally cultivated in the northern
It’s extremely beneficial to bakery dish-
parts of South America and has since
es such as danishes because it traps the
spread to various other tropical regions
moisture in a gel which allows the pastry
in Africa and Asia. Extremely hardy, cas-
to stay fresh during storage.
sava can last for weeks in storage or even
contains high amounts of iron Iron is crucial for the production of red blood cells and delivering
months if left untampered with in the
It is also often used as a thickening agent
oxygen from the lungs to the
ground.
in soups and stews in order to create
muscles and other organs. Tapioca
body and thickness. Plus, tapioca can be
can help ward off fatigue, irritability,
Intrigued by the taste and texture of
added to vegetable and bean burgers as a
and headaches may occur.
cassava, I decided to do some research
binder and ingredient stabilizer.
Malaysia. I discovered that cassava is the
Tapioca can be found in most grocery
improves digestion
third largest source of carbohydrates on
stores in pearl or powder form. Smaller
Known to help soothe issues such as
the planet and is extremely rich in starch,
pearls work well for puddings, while the
constipation, indigestion, bloating,
as well as vitamins A, B and C. I also
larger versions are best for boba tea. Tap-
and flatulence, tapioca is beneficial
learned that cassava root is ground into a
ioca in powder or flake form is perfect
to digestive health.
flour-like substance that is used to make
for sauces, soups, and gravies.
on the root once I returned home from
Now that we know how to use tapioca,
protects heart health
discover how exactly it can benefit the
High in both omega-3 and omega-6
body.
acids and low in saturated fat,
tapioca, a popular addition to baked goods and beverages. High in health benefits, tapioca is also extremely versatile in the kitchen, mak-
tapioca can reduce bad cholesterol and help strengthen your heart.
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CHICKPEA MAGAZINE SPRING 2015
Ingredients 3 cups of non-dairy milk,
Instructions
1. It’s best to soak the tapioca pearls the night before you plan
I used vanilla almond but
to prepare the pudding. Measure out a 1/2 cup of pearls and
coconut would also work
submerge them in a bowl of water.
well 1/2 cup of small pearl
2. The next day, or when pearls are fully saturated, place in a saucepan over low heat and add the milk, salt, and maple
tapioca
syrup. Stir frequently until the tapioca becomes translucent.
1 cup water
You don’t want the pearls to appear white. There may be a
1/8 tsp sea salt 1 tsp pure vanilla extract 1/2 cup maple syrup
film on top from the milk; just skim it off as you cook.
3. Once the tapioca seems to be fully cooked, usually about 15 minutes, remove from heat and stir in the vanilla.
4. Allow to fully cool then pour into containers and refrigerate overnight before serving.
This treat can be enjoyed hot or cold, and pairs well with your favorite fruits! r
CHICKPEA MAGAZINE SPRING 2015
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