summer 2014 by Chickpea Vegan Quarterly

CHICKPEA MAGAZINE summer 2014

summer 2014 issue 12 design & content cara livermore sewindie.com sales & shipping bob lawton hooah.tumblr.com

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CHICKPEA MAGAZINE summer 2014

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CHICKPEA MAGAZINE summer 2014

abcdsofcooking.com brooklyndelhi.com Chitra is the owner of Brooklyn Delhi, a smallbatch Indian condiments company. Her first cookbook on South Indian vegetarian cooking is due out March 2016 with Ten Speed Press.

gabrielaiancu.com Gabriela Iancu is an Atlanta-based visual artist working with photography, food, text, flowers and mixed media (film, alternative printing, styling). Her photographic style evokes tablescapes invegetableswetrust.com

of perceptual, intimate and atmospheric climates that focus on food and lifestyle.

Alexander Harvey is a 21 year old vagabond from England, he bakes and blogs at invegetableswetrust.com heartybite.blogspot.com Gina is a 24 year old passionate cook from gerAmandaâ&#x20AC;&#x2122;s appetite for most things is voracious, including her love for guacamole, television crime dramas, Malbec, and all things consum-

many. She spends her time dreaming about food, creating/eating new recipes & taking pictures of succeeded meals.

able in bowls. A writer, she lives in Brooklyn and spends all her free time cooking and planning what to eat next. thekitchensofpinchanddash.com beahelman.com

Jessica is a mama, whole foods cook and stylist living in sunny Florida. As co-author of a set of

Beatrice is a serious cactus lover in her twenties

seasonally inspired cookbooks and co-founder

who spends ninety percent of her free time sam-

of Seoulâ&#x20AC;&#x2122;s SPACE she hopes to inspire others to-

pling iced tea. She does freelance photography,

wards happiness by sharing the simple pleasures

article writing, and blog postin.

in life.

CHICKPEA MAGAZINE summer 2014

forealslife.com juliagartland.com Morgan is a full time mama and food blogger. She loves Julia Gartland is a food & lifestyle photographer

iced mochas, learning new skills and most of all deli-

based in Brooklyn, NY . She runs the blog, Sassy

cious vegan food. She even named her cats after foods.

Kitchen, a gluten-free, seasonal cooking site.

readeat.pl Justyna is a cooking addict. Most of her times

Rachel is currently an undergraduate student with a passion for gardening, cooking, living simply, and creating community.

spends in the kitchen among vegetables, taking photos or just sit with dozens of cookbooks. ambermoments.wordpress.com lauriesadowski.com

Sadie is a 22-year-old film photographer who can

Laurie really loves food of the vegan kind. But she also

be found adventuring, collaging, or working on the

has celiac disease, which means she has to stay strict-

latest issue of her collaborative zine, We Dream in

ly gluten-free. So she started baking, got a few cook-

Analogue. She is currently finishing up her majors

books published (three so far), started doing recipe

in Sociology & Gender and Women's Studies at

development and freelance food writing... all while

UW-Madison.

studying and building a career in arts and healthcare. thesweetlifeonline.com chefmargopage.com Margo is a 20 somthing vibrant vegan. A vegan personal chef by day and a vegan blogger by night! Lover of all things vegan, outdoorsy, crafty, and fun!

Sarah is a classically trained pastry chef and long time vegan. She is the author of In the Raw, a raw desserts cookbook and blogger behind the popular vegan blog, The Sweet Life. She writes, bakes, and enjoys the sweet life in Portland Oregon.

paperdollparade.blogspot.ca megancolefreelancer.wordpress.com

Born in Toronto and based in Munich, Sasha Gora

Megan Cole is a hungry, 28-year-old freelance jour-

works as a curator and a writer who pens articles

nalist from Victoria, B.C. When she isn't tapping

about contemporary art, museums and food culture.

away on her keyboard, or researching new stories,

She takes breakfast very seriously and rarely turns

she's busy trying to keep cats and deer out of her gar-

down the opportunity to add maple syrup to a recipe.

den, and experimenting in the kitchen.

CHICKPEA MAGAZINE summer 2014

To a lot of people the grill is the official inaugurator of summer. I don’t know if we would agree with that particular dad-aphorism, but grilling is definitely a good way to greet warm weather. This year’s first barbecue includes all the classics -- with courses, even! Chips & smoky guacamole to start, then tempeh kebabs, beet burgers and portobello burgers for the main course, plus matcha lemonade and alcoholic grapefruit iced tea to drink. Of course you’ve got to have the basics too. Corn grilled in their husks, fresh watermelon and cantaloupe. You can decide which course those last few fit into, though we suggest holding the sweet fruits for dessert (or at least between courses). That’s why barbecue is so great, we suspect. The mixture of charred and fresh foods. Was the first bite of corn too hot? Grab a slice of watermelon! Too much garlic? Have a chipfull of guacamole! Getting hungry just thinking about barbecue? Turn the page!

CHICKPEA MAGAZINE summer 2014

recipe by Justyna Ledwoch recipe by Justyna Ledwoch Marinade ingredients

Kebab Ingredients

3-4 tbsp canola oil

1 package (about 180g)

3-4 tbsp soy sauce

smoked tempeh

Ingredients 10 portobello mushrooms 2-3 tbsp canola oil 6 tbsp soy sauce

2 tbsp red vinegar

1 red bell pepper

2-3 tbsp balsamic vinegar

juice from one large or-

1 large onion

2 garlic cloves

1 large zucchini

salt

ange 1-2 tsp orange skin

pepper

2 garlic cloves salt

Instructions

pepper

Prepare the marinade by mixing soy sauce, vinegar, garlic,

zaâ&#x20AC;&#x2122;atar

canola oil, salt and pepper. Put portobellos in the marinade and set aside for about 20 minutes. Grill on both

Instructions 1. Cut vegetables and tempeh into large pieces.

sides until soft, about ten minutes depending on the heat of your grill.

2. Prepare the marinade. Juice the orange. Grate 2 tsp of orange skins, remembering to wash the skin with hot water before. Mince garlic cloves. Mix all the marinade ingredients well.

recipe by Justyna Ledwoch Ingredients

3. One or preferably more hours before serving put all

2 cups hot water

the vegetables and tempeh into plastic bag or container

1/2 tsp matcha

and add the marinade. Mix well. you can add the flesh

1 tbsp minced ginger

of the orange and remove it before the preparation of

3/4-1 cup brown sugar

the kabobs. Set aside in the refrigerator.

1/2 cup lemon juice

4. Place the vegetables and tempeh on wooden skewers, remember to alternate the types of veggies. Season with salt, pepper and zaâ&#x20AC;&#x2122;atar. Grill until veggies are soft and slightly burned.

1.4 liter cold water Instructions Stir the matcha and minced ginger with hot water. Set aside for 10 minutes. Add the rest of the ingredients and put in the refrigerator until cold. Serve with ice cubes.

CHICKPEA MAGAZINE summer 2014

PRO

CHICKPEA MAGAZINE summer 2014

OMO

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CHICKPEA MAGAZINE summer 2014

recipe by Justyna Ledwoch

recipe by Justyna Ledwoch Ingredients

Instructions

Ingredients

1 medium-large beetroot (200g)

1. Cook the millet. First wash it

1 large avocado (like Hass)

3/4 cup millet (150g)

under warm water and dry it. In

1/2 small red onion

1/2 cup sunflower seeds (65g)

a saucepan, toast the millet over

1/2 tomato

1/4 cup sesame seeds (60g)

medium heat for 4-5 minutes or

juice from 1/4 to 1/3 lime

1/3 cup cashews (50g)

until it turns a rich golden brown

2 tsp smoked paprika

1/2 medium yellow onion

and the grains become fragrant.

salt

2 tbsp canola oil

Be careful not to let them burn.

pepper

2-3 tbsp potato starch 2 tbsp chopped parsley 2 medium garlic cloves 2 tsp soy sauce salt, pepper, tabasco to taste

2. Add water and salt (for 3/4 cup of millet you need to add about 1 1/2 cup water). Bring to a boil. Reduce the heat to low and cook covered for about 15-20 minutes. Do not sit too

much, because it may break the grains. Remove from the heat and keep covered for about 10 minutes.

Instructions Cut avocado lengthwise around the pit. Scoop the avocado flesh using teaspoon. Put the flesh into a bowl and mash it with a fork or a potato masher until smooth. Add lime juice. Cut the part with seeds from tomato and chop finely. Mince red onion and add it in along with the smoked pa-

3. While the mil letâ&#x20AC;&#x2122;s cooking, grate the beets. Grind the cashews into a

prika. Mixed all the ingredients together.

coarse flour. Mince the parsley, onion, and garlic.

Season with salt and pepper. r

4. Once the milletâ&#x20AC;&#x2122;s cooked, add the grated beet to the millet along with sunflower seeds, sesame seeds, cashew flour, parsley, canola oil, onion, and garlic. Season it with soy sauce, tabasco, salt and pepper. Mix it well, add potato starch gradually, checking if you can do patties. 5. Form patties (about 10) and grill them on both sides fo 10-15 minutes each until warm and slightly burned. You can also prebake them in the oven for 10 minutes on each side and finish on the grill.

CHICKPEA MAGAZINE summer 2014

words & photos by Sasha Gora 16

CHICKPEA MAGAZINE summer 2014

The history of cooking is a history of fire. A

spices like cardamom, cinnamon, all spice,

want any uninvited flavours crashing your

house’s hearth used to be its centre, but the

nutmeg, dried ginger or freshly grated, spice

dessert. A clean grill does not smoke when

modern, urban kitchen has few traces of ac-

mixes such as the hazelnut-based dukkah or

hot. The more delicate the fruit (figs and

tual fire. This is perhaps what makes cook-

even a little chili (with watermelon for ex-

berries) the less time it needs on the grill

ing over an open flame outside so exotic, so

ample), fresh herbs like rosemary, mint, or

and the more fibrous the fruit (rhubarb and

enticing. The attraction to fire leads some to

thyme, toasted coconut, brown sugar, coco-

pears), the longer. Don’t crowd the grill and

refer to summer simply as barbecue season

nut sugar, a drizzle of good extra virgin olive

use oil or syrup to prevent the fruit from

– the season to cook and to eat outdoors.

oil or balsamic vinegar (especially for figs,

sticking.

watermelon and strawberries), and a pinch Grilling leaves its marks; whereas, boiling

of sea salt. Or use the grilled fruit itself as a

Grilled Strawberry Rhubarb Summer

and sautéing do not. Traditionally, boil-

topping for ice cream and cake.

Crumble, Grilled Peaches with Maple-Candied Walnuts and Coconut Maple Ice

ing has been considered the most refined of cooking methods and grilling the most

If a piece of fruit is big enough to not fall

Cream, Rosemary Figs with Salty Pine Nuts

primitive, but incidentally grilling is also

between the grates of a barbecue and if it is

and Balsamic Vinegar - these are all desserts

the most social, the most entertaining, and

ripe but not yet bursting, then it is good to

that you can more or less mix and match.

the best suited to long summer nights.

grill. Pineapple is a classic and can be paired

The rhubarb and strawberries start off the

with anything from chili to rosemary and

grilling season and the late summer fruits,

Savoury foods dominate the barbecue, but

toasted nuts to orange liquor, or eaten as is.

figs and peaches, conclude it. Depending on

grilling is an excellent method for trans-

Stone fruits – apricots, peaches, plums and

your barbecue and cooler situation, you can

forming the plenty that is summertime fruit

even cherries – also grill well. Strawberries

either make these recipes at home or pack

into an easy yet interesting dessert. Just like

are great, but other berries are tricky be-

them up and bring them to the park or lake.

roasting, grilling caramelizes a fruit’s sugars,

cause of their size. That said, you can throw

The recipes all serve 2 (some with leftover

making its juices bubble and its taste extra

some blueberries, raspberries or blackber-

sauces and accompaniments), which means

sweet. More than just sweet, it becomes

ries onto a grilled nectarine or peach for a

that it is easy to double or triple or even to

smoky and complex.

bit of fruit stuffed with fruit action. Some

quadruple them according to how many

fruit begs for citrus (such as mango with

people you’re cooking for.

At its most basic, you can string a bunch of

lime juice and perhaps some toasted coco-

fruit onto skewers, brush them with a neu-

nut or fresh mint and chili.) If you’re add-

The cooking times for grilling vary widely

tral tasting oil (such as unscented coconut

ing freshly squeezed lime or lemon juice for

according to the size of the fruit, its water

oil or grapeseed), simple or maple syrup,

that extra tang, you might as well grill the

content, how ripe it is, what part of the grill

throw them onto the grill and cook until the

citrus as well to deepen the flavour. Cut the

it is on and the temperature of the grill.

fruit is tender and tattooed with grill marks.

citrus in half and place it cut down size on

Therefore, the recipes are less about cooking

Call it fruit skewers, a grilled fruit salad, or

the grill for a minute or two. Although olive

times and more about signs of doneness. A

simply dessert. Serve grilled fruit as is, or for

oil isn’t ideal for grilling because of its low

good rule of thumb is to cook all fruit until

a little more oomph, employ toppings, gar-

smoke point, it is a good way to jazz up fruit

it is tender and wears grill marks but isn’t

nishes and sauces. The options are endless

that has already met the flame. Plums and

showering the flames with juice or melt-

- sauces such as cashew cream, more maple

figs, for instance, both love olive oil.

ing with the touch of a fork, or completely charred. A little black, however, is good as it

syrup, melted chocolate, or a boozy reduction: nuts and seeds (candied or toasted),

Always begin with a clean grill, as you don’t

CHICKPEA MAGAZINE summer 2014

adds a smoky flavour.

A crumble is normally baked and so I am liberally borrowing the word for this des-

Ingredients

2 cups strawberries (about 9 ounces or

4 cups rolled oats 2 cups coconut flakes

250g)

sert as it employs all of the components of

2 stalks rhubarb

1 1/2 cups walnuts, coarsely chopped

a crumble â&#x20AC;&#x201C; warm fruit, a crispy topping,

1 tbsp maple syrup

1/8 tsp sea salt 5 tbsp olive oil

and a vanilla sauce of sort to take it from an A to an A+.

Instructions

1/2 cup maple syrup

1. Preheat the grill to medium-high. Trim Feel free to use any granola, although ol-

off the ends and leaves of the rhubarb. If

Instructions

ive oil, maple syrup, coconut flakes and

your grill has adequate length, keep the

1. Preheat oven to 300F.

walnuts make a dream team for pairing

rhubarb stalks whole. If not, cut them in

with strawberries and rhubarb. If ginger is

half. Brush the rhubarb all over with the

your jam, certainly add some dried ginger

maple syrup.

to the granola or some fresh ginger to the cashew cream (instead of or with the vanilla, as you like). Prepare the granola and cashew cream in advance. The granola keeps for weeks in an airtight container and, when refrigerated, the cashew cream lasts a week.

2. In a large mixing bowl, combine the rolled oats, coconut flakes and coarsely chopped walnuts and salt. Stir in the ol-

2. Place the rhubarb on the grill and

ive oil and maple syrup and mix well to

cook for a couple minutes until it begins

combine.

to char. Flip each stalk and continue to cook. At this point add the strawberries as they need less time. Once the strawberries have slightly brown grill marks, flip them over. Continue to cook until you can easily pierce the rhubarb with a knife and it is limp when you pick it up. 3. Remove the rhubarb and strawberries from the grill. Chop the rhubarb into bite-size chunks and, depending on the

3. Line a baking sheet with parchment paper and spread the mixture evenly onto the baking sheet. Place in the oven and bake until golden brown and well toasted (about 35-40 minutes), making sure to give it a good stir every 10 minutes. 4. Set the granola aside to cool and then transfer to an airtight container to store. Keeps for several weeks.

size of the strawberries, chop them into halves or quarters. 4. Divide the fruit into two bowls. Add any juices that have leaked onto the cutting board. Top with a couple tablespoons, about 3 or 4, of granola and then dollop a generous spoonful or two of cashew cream on the side.

CHICKPEA MAGAZINE summer 2014

Ingredients 1 cup raw, unsalted cashews, soaked at least 4 hours or preferably overnight 5 medjool dates, pitted 1 vanilla bean, scraped tiny pinch of sea salt 3/4 cup water Instructions 1. Soak the cashews in water for at least 4 hours, preferably overnight. The softer the cashews the creamier the cashew cream. 2. About an hour before making the cashew cream, pit the Medjool dates and put them in a bowl with a 1/2 cup of water, leaving them to soak. 3. Drain the cashews and place them in a blender. Donâ&#x20AC;&#x2122;t drain the dates as you need their soaking liquid. Add the dates and their liquid to the blender. Cut the vanilla bean in half and scrape the seeds into the blender and add a wee pinch of salt. Blend on high speed for 3-5 minutes until completely smooth. If the cream is too thick, add more water 1 tbsp at a time. 4. Transfer the cashew cream to a jar and store in the fridge for up to a week.

CHICKPEA MAGAZINE summer 2014

Ingredients Peaches are a textbook example of fruit that barbecues well.

1 cup walnuts, kept whole

Keeping with the classics, I’ve paired them with coconut ma-

1/4 cup maple syrup

ple ice cream and maple-candied walnuts. Because maple syr-

pinch of sea salt

up features heavily in the nuts and ice cream, I’ve brushed the peaches with a neutral tasting oil, but if you want even more

Instructions

maple flavour, use maple syrup instead.

In a dry skillet, toast the walnuts over medium heat until fragrant. Add the maple syrup, the salt and give them a good stir

For the ice cream, I’ve included instructions both for and

and cook until the walnuts absorb the maple syrup, about 2-3

without an ice cream maker. An ice cream maker yields cream-

minutes. Remove from heat and spread them evenly onto a

ier ice cream, but ice cream has existed longer than ice cream

piece of parchment paper to cool. Store any leftovers in air-

makers and tastes just as good (albeit a bit coarser).

tight container for a couple of days.

Ingredients 4 peaches 1 tbsp neutral tasting oil (grapeseed or unscented coconut oil) or maple syrup, for brushing Instructions 1. Preheat the grill to medium-high.

Ingredients 1 can (400ml) full-fat coconut milk 1 1/2 tsp vodka 1 vanilla bean, seeded 1/8 tsp sea salt 3 tbsp maple syrup Instructions for an ice cream maker

2. If your peaches are already quite sweet, brush both sides of

In a bowl mix together all of the ingredients until well com-

the peaches with neutral tasting oil. If you fancy them sweet-

bined, a good 30 seconds. Transfer to the ice cream maker and

er, use maple syrup instead. Place the peaches cut side down

continue according to the manufacturer’s instructions.

on the grill and cook until they are warmed through and grill marks appear. They should be lightly charred. Flip the peach-

Instructions without an ice cream maker

es and continue to cook them until they are tender, but aren’t

In a loaf pan, whisk together all ingredients until well com-

falling apart.

bined, a good 30 seconds. Cover with plastic wrap and freeze

3. Remove the peaches from the grill and cut each piece in half (so that you now have quarters.)

for 45 minutes. In this time, the edges will begin to freeze. Remove from the freezer and give it another good stir with the whisk, making sure to break up any ice that has formed.

4. Scoop the ice cream into two bowls. Top with the peaches

Return to the freezer and then repeat this after 30 minutes.

and then sprinkle the maple glazed walnuts on top. Serve im-

Continue to do so until frozen, about 3 hours in total.

mediately.

CHICKPEA MAGAZINE summer 2014

This is a dessert in which sweet flirts with savoury. Make sure to use good balsamic vinegar, one that is slightly on the thicker side, so that its flavour really stands out. If your figs arenâ&#x20AC;&#x2122;t too sweet or you have a helpless sweet tooth, you can brush the figs with maple syrup instead of neutral tasting oil. Ingredients 6 plump figs scant 1/4 cup toasted pine nuts 1/4 tsp sea salt 6 short rosemary sprigs (about 13-14 cm) or 3 long rosemary sprigs neutral tasting oil for brushing, such as grape seed oil or unscented coconut oil drizzle of extra virgin olive oil, to garnish 1 1/2 tsp balsamic vinegar, or more to taste Instructions 1. In a dry skillet, toast the pine nuts until golden. Remove from heat, add a pinch of salt, and give the skillet a good shake. Set aside. 2. Preheat the grill to medium-high. While the grill is heating, prepare the figs by cutting off the hard stems. Remove the lower leaves on the rosemary sprigs. Use a wooden skewer to pierce each of the whole figs through its centre. Remove the skewer and skewer the figs onto the rosemary sprigs. Lightly brush the figs with oil. 3. Grill the first side of the figs until warmed through, about 2 minutes, and then flip and continue to grill the second side until they are lightly brown and bursting with juice, about another 2 minutes. If youâ&#x20AC;&#x2122;re figs are small, they might need less time and if they are large, they might need more. 4. Remove the figs from the heat and cut them in half. Divide them amongst two plates, sprinkle them with the salty pine nuts and drizzle them olive oil and balsamic vinegar on top. r

CHICKPEA MAGAZINE summer 2014

story by Amanda Aldinger

Those who say vegans can’t be athletes haven’t met sixteen year-old Tia Blanco, the fierce female surfer who is hailed across the globe as the sport’s most impressive young star, having won numerous championships and currently holding court at sixth in the world for her division. A member of Surfing America, Tia also embraces her activist spirit and whole foods lifestyle by being a member of of the Drug Free Surfer (DFS) team, an organization that promotes clean living in the world of extreme sports. Born in Puerto Rico, and having lived in Hawaii and now California, the ocean runs deep in Tia’s blood, going all the way back to when she was first introduced to the waves by her Coast Guard father at three years old. Now a proud vegan, Tia’s diet has become a fundamental and passionate arc to her story, just as integral to her craft as the dedicated exercise routines she maintains week by week. I caught up with Tia while she was in Florida for the Ron Jon/Vans Junior Pro to talk daily rituals, keeping clean on the road, and how veganism has empowered her to become a better athlete.

CHICKPEA MAGAZINE summer 2014

CHICKPEA MAG: So when did you de-

and family, because there are so many

because my dad’s side of the family is all

cide to transition into a vegan lifestyle?

preconceived notions about what veg-

surfers so I was really born into it.

TIA BLANCO: I started the transition about eight months ago, thanks to my

anism is. What sorts of challenges have you faced?

CHK: I’ve never been surfing before — I grew up in the Midwest, where there are

Aunt Virginia and Uncle Manny who

TB: I get a lot of criticism, but one of the

exactly no places to surf. What’s your fa-

have been vegan for a long time and in-

challenges is traveling. It can be difficult

vorite thing about surfing?

spired my family to eat clean. They have

to find fresh organic vegetables and fruit,

impacted my family greatly, and are the

but we try to do our best. My coach-

reason why my parents turned vegetarian

es and peers will ask me questions like,

and raised me vegetarian. They told us

“How do you get your protein?” It’s very

about The China Study, and told us to

easy for vegans to get enough protein in

watch the Forks Over Knives documen-

their diet, through vegan fuel like beans,

tary. After that I basically just did my

legumes, quinoa, tempeh, leafy greens

own research, was completely in awe and

and nuts. I feel like if people just did

CHK: What does a typical day look like

decided to become vegan.

their research their criticism would stop.

for you in terms of diet and exercise?

CHK: Did you do it cold turkey?

But it’s really not their fault. Society has told us that you only get your protein

TB: It wasn’t really hard for me because

from meat, so I understand, but I do en-

I was vegetarian prior to that, so it was

courage them to do more research.

basically cutting out the dairy. I had my family to do it with me so I had support. When your family is cooking vegan meals it’s a little easier! CHK: As an athlete, how has transitioning into veganism affected the way you train? Have you had to make any major adjustments?

TB: The way it makes you feel — it’s such a big stress reliever and getaway from the real world. You can just get out there and feel the sunshine and be one with the ocean, one with nature. I love the lifestyle and rush you get from it.

TB: I wake up every morning, get my blender out, and put in some kale, spinach, bananas, soy milk and dates. I try to change it up but it usually revolves

CHK: What were some of the things that

around those items. I toast some Ezekiel

surprised you when you started conduct-

bread and I’ll put coconut oil on that. Af-

ing your own research?

ter that it kind of depends what the swell

TB: I was really heartbroken when I saw videos of animals being slaughtered. I mean I knew that animals were killed, but I didn’t know that they were tortured before they were killed in the

is like, but then I typically go surfing or do a little bit of schoolwork. For lunch we usually have a fruit platter and cook up some quinoa and have some broccoli and spinach with hummus on the side.

TB: I’ve actually noticed that my en-

slaughterhouses. So that was my biggest

I have four different exercises that I do

ergy levels and performance are much

eye opener. Health wise, when I read The

throughout the week: yoga, tumbling

higher. I just feel like I have more ener-

China Study I learned about how animal

and then two sessions with my trainer.

gy throughout the day. My endurance is

protein can cause diseases and how you

So my next thing of the day is probably

much stronger, my trainer has noticed,

should seek out more vegan protein be-

one of those exercises. For dinner, it’s

so overall it has definitely impacted my

cause that’s the healthier way to eat, so

completely up to my mom and what she

training for the better. I feel like a happi-

that was very eye-opening as well.

feels like making, but I would prefer that

er person, if that makes sense. I just feel more alive. CHK: When I first became vegan I had to really navigate eating out with friends

CHK: When did you start surfing?

she makes her lentil soup because that’s my favorite thing to eat. Then we relax,

TB: I started surfing when I was three

have some family time, and just take it

years old. It’s in my blood you could say,

easy. That’s a pretty typical day for me!

CHICKPEA MAGAZINE summer 2014

CHK: What are some of your favorite vegan

foods do a good job of holding me over if

Moore because they’re the best surfers in

restaurants to visit when you’re home?

there’s nothing left to eat.

the world right now for their gender.

TB: Daphne’s Greek Café has some vegetar-

CHK: Who are some of your favorite vegan

CHK: What’s something about you that

ian plates that are good, and are easily made

idols?

people might find surprising?

TB: I already said my aunt…but in terms of

Besides surfing, I like to paint, hike and do

celebrities, I am really inspired by Natalie

yoga. Those of you who know me already

Portman because she’s super beautiful, and

know that I’m pretty shy, but sometimes

CHK: You’re on the road so much…do you

Ellen because she’s really funny. I heard

people perceive that wrong. It’s on my list

have any packing or travel advice for vegans

Usher was vegan a couple months ago and I

of things to work on! r

who are always on the go?

was really excited about that.

TB: I go to Trader Joes and stock up on

CHK: What about athletic idols?

vegan by holding the cheese. I also like Veggie Grill and Native Foods Café, which cater to vegans and are really good, too.

Kind bars, nuts, dried fruit, healthy cereals, almond butter and rice crackers. Those

TB: I look up to Kelly Slater and Carissa

PHOTO CREDITS Sina Blanco Aaron Nakamura

indian recipes

CHICKPEA MAGAZINE summer 2014

recipes by Chitra Agrawal

CHICKPEA MAGAZINE summer 2014

This is the first year we got corn in our farm share.

Ingredients

When these guys arrived I was reminded of a very sim-

1 1/2 pounds summer squash (yellow

ple stir-fried corn recipe my mother would make for

or green zucchini), cut into 1/2

1/2 cup grated fresh coconut

me flavored with just cumin seed, black pepper, lemon

inch thick rounds

1/2 tsp cumin seed

2-3 green chilis

and cilantro. These particular ingredients together give

3 cups unsw. vegan coconut yogurt

1/2 tsp black mustard seeds

you a nice mix of sweet, spicy, herby and sour. I believe

small bunch cilantro leaves

1/4 tsp turmeric powder

this recipe was one she grew up eating in Bangalore and

2 tbsp chana dal

salt to taste

was known in our house as corn palya (palya = stir-fry

For Serving

Instructions

in Kannada). You really don’t need to add much to

2 tsp vegetable oil

1. In a pan, fit a steamer with water below, but just at

the corn because it’s already so flavorful. I adapted my

pinch of hing / asafetida a level that is below the steamer and not touching it.

mother’s recipe slightly by using the basil and leeks I got

1 dried red chili

Place cut summer squash in the steamer basket. Turn

that week. They gave the corn a nice herby and earthy

1/2 tsp cumin seeds

the heat to medium/high and when the water starts

flavor that went really well with the lemon.

1/2 tsp mustard seeds

to boil, turn to medium and cover. Steam for about

4 fresh curry leaves

15 minutes or until tender. Immediately immerse the

Ingredients

Instructions

4 corn cobs, kernels

*Easy method to shave

shaved off cob (2 cups)

corn off cob: just stand

2 tbsp coconut or vegeta-

it upright and run your

ble oil

knife as close to the cob as

1/2 tsp cumin seeds

you can get. The kernels

1 leek, white & green

will just come right off.

parts chopped small 1/2 tsp fresh ground black pepper 2 tbsp basil, chopped juice of half a lemon

1. Heat the oil under medium-high heat in a frying pan. Add in the cumin seeds. When the seeds

squash in a bowl of cold water to avoid overcooking. 2. In a blender, put in the chana dal and grind until powder. Have about a 1 cup of water by the blender. Add in coconut, green chilies, cilantro, cumin seed, black mustard seeds, turmeric powder and slowly add water as needed so that you can a well ground paste. You want this to be as smooth as possible but by adding in enough water. For this recipe, I added in about 3/4 cup water. When you have a nice paste, add in your yogurt and/or buttermilk. Blend this well. 3. In a pan place the steamed summer squash, the yogurt curry and salt to taste. Put the heat on medium. You want the mixture to boil once. At this time, turn the heat off.

start to brown, turn the

4. In a small saucepan, heat the oil under medium heat and add in the hing, black

heat to medium and add

mustard seeds and cumin seeds. When the mustard seeds start to pop and the

in the leeks. Cook the leeks for about 3-5 minutes, until

cumin seeds start to brown, turn the heat to low and add in your curry leaves and

they are cooked down. Mix in the black pepper.

dried red chili, broken in half. Coat everything with oil and pour this oil mixture

salt to taste

2. At this point, add in the corn kernels and salt to taste.

on top of the yogurt curry.

Fry the corn for just a few minutes, it doesn’t take long

5. Serve majjige huli with hot rice. You can also chill it if you like, but tradition-

to cook. Turn the heat off.

ally at home, we would eat it after it was just prepared.

3. Squeeze lemon and mix in the chopped basil. Add

*When eating curry the next day, do not heat it.

salt to taste.

CHICKPEA MAGAZINE summer 2014

Ingredients 4 tomatoes, chopped 1 cup masoor dal or red lentils 6 cups water Growing up my mom would buy tomatoes from a local farmstand and I’d eat them whole just like fruit. I love tomatoes so much, I sign up for an heirloom tomato share on top of my regular farm share every year because it kills me that their season is so short. Tomato rasam is the South Indian equivalent to Italian pasta sauce in many ways. It’s eaten in the home most everyday, but the difference is it’s spicy, usually made with lentils and eaten plain or on rice. ‘Rasa’ in rasam is actually a Sanskrit word that means juice and rasam is most usually prepared with tamarind or tomatoes. There are several different varieties. Rasam is actually the most common name for it and comes from the South Indian language of Tamil. The kind I grew up

1 tbsp oil (peanut, sunflower or corn is best) 1/4 tsp turmeric powder 5 fresh curry leaves 2 tsp rasam powder – MTR is good brand (ingredients below)* 1 tsp brown sugar or jaggery (unrefined cane sugar) salt to taste 1 tbsp coconut or vegetable oil pinch of asafoetida or hing 1/2 tsp cumin seed cilantro leaves for garnish Instructions 1. Wash masoor dal or red lentils thoroughly. Put, dal and water in a pot under medium high heat. This dal has a tendency to foam. Keep removing the foam and throw it away in the sink.

eating is referred to as saaru in my mother’s language of

2. When the water is boiling and you have gotten rid of the foaminess, add the

Kannada and most often is made with tomatoes, tam-

oil, turmeric, curry leaves, tomatoes and mix it all up. Cook until the lentils

arind and a lentil called toor dal or split pigeon peas.

are soft and falling apart – about 40 minutes.

The flavoring comes from a spice mixture called saarina pudi (saaru powder), which you can make at home or also buy at the Indian market made from red chili, coriander seed, black pepper, fenugreek seed, cumin, mustard seed and asafetida. If you’re using really fresh to-

3. When the dal is finished cooking add the rasam powder. Put the pot on medium heat and let it boil. Make sure that the powder is homogeneously mixed and that there are no lumps. Let it boil to a golden brown color ~ 15 minutes.

matoes, you don’t need to use tamarind really because

4. Add brown sugar or jaggery and some salt to taste. Let it all boil. At this

they have enough sourness to them. I modified the

point also you can add more water if you want a more soupy consistency. (I

original recipes to use red lentils or masoor dal because

like mine to be medium in weight but everyone has their own preference.)

they cook faster – with the house so hot already I don’t

After saru has come to a boil for 5 minutes, remove from heat.

want to have my stove on for longer than it has to be. *rasam powder is made from red chilli, coriander seed, black pepper, fenugreek seed, cumin, mustard seed, asafoetida

CHICKPEA MAGAZINE summer 2014

5. In a small pan take 1 tbsp of oil and heat it under a medium flame. Add asafoetida and cumin seed. When the cumin seed is golden brown and fragrant, pour over the saru. Add cilantro for garnish. 6. Serve over rice or drink plain. r

indian recipes

CHICKPEA MAGAZINE summer 2014

reviews by Amanda Aldinger

CHICKPEA MAGAZINE summer 2014

THE OH SHE GLOWS COOKBOOK

THE WILD VEGAN COOKBOOK

by Angela Liddon

“Wildman” Steve Brill

Available now from Avery

Available now from Harvard Common Press

$25 in print, $14.95 in Kindle

$27.95 in print, $11.49 in Kindle

who this book is for

New cooks, new vegans, dessert-lovers, breakfast-lovers, those

Adventurous eaters, those interested in foraging for their food,

who crave hearty, vegan renditions of traditional comfort food

lovers of exotic ingredients

five fav recipes

the best part

Perfected chickpea salad sandwich

A hearty 29-page introduction provides a solid entry into the

Creamy tomato soup with roasted Italian chickpea croutons

world of wild foods. Organized by ingredient, each section

Sweet potato & black bean enchiladas with avocado-cilantro

shares historical and cultural information about the plant, allow-

cream sauce

ing you to comfortably cozy up to these alluring eats.

Homemade yolos Beat the heat frozen dessert pizza

five fav recipes Fiddleheads almondine

the best part

Ramp guacamole

Angela’s story. Her tale of how she transformed a fraught rela-

Cow parsnip cheese buns

tionship with food into passionate veganism and one of the best

Scalloped milkweed

vegan blogs (and now cookbooks!) around, leaves you feeling

Cattail pollen cornbread

able to take on the world, one delicious meal at a time. Without question, “Wildman” Steve Brill is one of the world’s Having interviewed Angela for our winter issue, it’s no secret

top experts on foraging and the art of cooking with wild foods. A

that I am an unabashed superfan. It was Angela’s blog that real-

veritable encyclopedia, this vast collection of recipes (more than

ly inspired my first attempts to cook as a vegan, and her ability

500, utilizing over 150 different plants) unveils an entirely new

to transform even the most basic of ingredients into delectable,

approach to food—one in which both basic and exotic dishes are

colorful meals filled with comforting goodness inspires me every

spiced up with a colorful cast of plants, weeds and berries foraged

time I visit her site. Angela’s rich creamy soups, hearty pastas and

from the outdoors. Like any book that utilizes difficult-to-find

casseroles, and insanely decadent desserts (seriously, these reci-

ingredients (unless you live in the woods) there’s a bit of plan-

pes will make you the star of any dinner party) completely upend

ning involved. But that’s beside the point. Steve’s cookbook pro-

the staid stereotypes about the taste of vegan and health food.

vides a welcome reminder about our, and our food’s, connection

You want to get someone on our side? Give them this cookbook.

to the Earth and how the sustainable sourcing of what we eat

No matter how long the ingredient list, Angela’s cooking style

is becoming ever more essential to the environmental health of

never feels complicated. These are dishes that nurture with ut-

our planet. These are inventive, gorgeous meals created with the

most grace and a palpable respect for the healing properties of

freshest ingredients possible—there’s truly no other cookbook

food. Just when I thought my girl-crush couldn’t get any stron-

like it.

ger, this cookbook arrived at my door. Her food really does make you glow.

CHICKPEA MAGAZINE summer 2014

SAVING THE SEASON Kevin West

VEGGIE BURGERS EVERY WHICH WAY

Available now from Knopff

Lukas Volger

$35 in print, $13 in Kindle

Available now from The Experiment $16.95 in print, $9.99 in Kindle

who this book is for Those want to learn more about the art of preserving and home

who this book is for

canning, as well as the cuisine and culture of food perservation

For those who are always on the hunt for the best homemade veggie burger

the best part The organization of the book by season; the food-laden literary

the best part

references, quotes and works of art scattered throughout, inter-

No burger is complete without a hearty bun and array of flavorful

spersed with historical essays on food culture by West and other

condiments. Down to making your own gluten-free hamburger

contributors.

buns and three different recipes for fries, Lukas has us covered.

fave fave recipes

five fav recipes

Picked asparagus with tarragon and green garlic

Seeded edamame burgers with brown rice and apples

Watermelon rind pickles

Baked falafel burgers

Pinecone syrup

Red lentil and celery root burgers

Pickled beets with star anise

Curried eggplant and tomato burgers

Cherry preserves with pinot noir

Butternut squash, black bean and chestnut burgers

A passionate ode to food and the unique pleasures proffered by

Lukas attacks the veggie burger with gusto, refusing to submit

each individual season, Saving the Season is so much more than

to a culture of packaged, processed slabs that are only thrown

a cookbook. As West notes in his introduction, to participate

on the grill in consolation by carnivores who have no idea how

in his recipes is to enter into an in-depth course on home can-

to feed their veg-eating friends. Simple bean and rice burgers

ning and preserving. If you’re doing it right, it should take you

are balanced by recipes with a more complex fusion of flavors,

about a year. He has done an incomparable amount of research

providing endless options for vibrant patties infused with a

on the rich history of food preservation, and there is nothing

variety of beans, fresh herbs, sharp vinegars and an army of su-

to fear if you’ve not canned before. A lengthy introduction to

perfood veggies for tons of added nutritional value. Vegan and

the process, including all the tools you’ll need and some valuable

gluten-free recipes are helpfully noted, and his insistence on us-

information about canning safety, provides an easy entrée into

ing whole foods ingredients extends into fresh, colourful sides,

a kitchen filled with colorful jams, vinegary pickled vegetables

made-from-scratch sauces, seeded buns and rock-salted pretzel

mixed with fresh herbs, and a whole section on ways to spice up

rolls. Gone are the days of uninspired barbeques. This is a book

your drink with sugary, citrusy cocktail syrups. Filled with sto-

that goes straight from market to grill, inspiring a zesty comin-

ries from West’s youth in the South and his many travels as an

gling of ingredients that you’d be hard-pressed to see even on the

adult, this is a book you’ll read through often, with recipes and

menus of the most forward-thinking vegan restaurants.

tales to inspire all year long.

CHICKPEA MAGAZINE summer 2014

THE NEW VEGETARIAN COOKING FOR EVERYONE Deborah Madison Available now from Ten Speed Press $40 in print, $18.99 in Kindle

who this book is for Anyone seeking out the bible of vegetable-based cooking

five fav recipes Green mix sauté with coconut and turmeric White miso soup with aburage and seven-spice powder Peruvian potatoes with peanut sauce and garnishes Chilled mung bean noodles with dulse and crushed peanuts Asparagus and artichoke ragout

the best part 19 chapters. 650+ pages. More information about vegetarian home cooking than you could ever imagine.

Even if you have never done so much as put pan to stove, once you’ve read Madison’s extensive tome you’ll be ready to host the most epic of all dinner parties, showcasing your new status as master home cook. Originally published in 1997, Madison has extended and republished her James Beard Award-winning cookbook to include over 200 additional recipes and a wealth of new information about veganism and vegetarianism to accommodate and support the vast changes and advances in plant-based eating since Vegetarian Cooking For Everyone was released. The book’s dishes are not complicated. Rather, they provide a kaleidoscopic overview of basic vegetables and the fundamentals of cooking, including stocks, sauces, vinaigrettes, beans, pasta and bread. Alternate sections on sandwiches, stir-fries, stews, soups and desserts allow you to build from the diverse recipes you’ve studied, coaxing the highest depths of flavor from the purest of ingredients. This is a book that begs to be referenced every time you enter the kitchen and one that should eventually be falling apart with overuse, only to be passed onto the next generation. What excites me most about The New Vegetarian Cooking For Everyone is the opportunity to use its recipes as a jumping off point for taking my favorite vegetables and meals to new heights, transforming that summer smattering of fresh-from-the-market veggies into something worthy of a renowned chef. Proof that the best meals need not be complex, Madison’s book shows home cooks everywhere that decadence is founded in simplicity, arriving on the plate with great impact when fresh ingredients are lovingly and thoughtfully prepared from the comfort of one’s own kitchen.

VEGAN ICE CREAM Jeff Rogers Available now from Ten Speed Press $16.99 in print, $9.78 in Kindle

who this book is for Ice cream lovers, dessert-lovers, those who are lactose-intolerant but still need their fix

five fav recipes

the best part

coconut macaron chocolate chip

Date-sweetened sauces take every scoop to the next level

peanut butter chocolate chip gingersnap

what this book is for

carrot cake

A guide to crafting your own ice cream at home. Putting health first (there’s

jalapeño heaven

even a chapter on raw ice cream) these recipes turn dessert into a superfood.

CHICKPEA MAGAZINE summer 2014

RAWSOME VEGAN BAKING Emily von Euw Available now from Page Street Publishing Co. $19.99 in print, $8.89 in Kindle

five fav recipes rawdical raisin cacao cookies with oats super sexy cacao cashew cupcakes carrot cake with cashew cream cheese frosting triple-threat chocolate cake with avocado cacao ganache & ginger chocolate sauce totally tahini cups with coffee cream filling

A recent visit to Emily von Euw’s dazzling raw food blog, This Rawsome Vegan Life, reminded me just why I had fallen in love with her in the first place. In the instructions for a nourishing Banana Berry Bowl, Emily included four ingredients under the header of “Decorations.” Not toppings, add-ins, or extras. Decorations. “Although I get excited over everything I put in my mouth, it makes the eating experience even more fun when you decorate your food like art,” she explained. “My food IS art, after all. Let’s get nuts.” This same celebratory energy permeates every inch of Emily’s writing, dripping from the page just like the decadent caramel filling found in more than one of the entirely-raw desserts in her new cookbook, Rawsome Vegan Baking. I mean, this is the girl who called a seven-day fast from solid foods a Liquid Feast, who makes green juice sound like a veritable party with names like Kale Me Baby, and who has successfully transformed raw food—a dietary concept which can make even the most hardcore of health nuts crave a burger—into a brilliant blog title and decadent lifestyle that seems anything but virtuous.

Emily’s passion is grounded in far more than her artistic sensibility. Rather, in both her cookbook and blog, she speaks openly about her quest to live as harmoniously with the earth as possible. It is through this, one of the most vibrant and compelling aspects of her personal narrative, that her recipes spring to life, filled with the joy of someone who cooks with a deep sense of appreciation and love for the nutritional gifts plants offer.

“Everything I eat, I want to be really excited to eat, otherwise it’s not worth consuming,” she says. “When you eat food, you become the food, and I really want to become everything that I’m eating. Like soaking nuts to make them sprout, I love the aspect of living foods. Because we’re alive, so we should eat living foods. When I eat food it’s a symbiotic relationship. I don’t just want one party to win, I want everyone to benefit.”

CHICKPEA MAGAZINE summer 2014

At twenty years old, with one cookbook

change the idea that to have a delicious

how much the maca powder—which I’d

out and a second on the way (look for her

dessert it has to be unhealthy. Because all

been storing in my fridge only for tropi-

new book on smoothies and juices this

my recipes are super good for you but I

cal smoothies, because I had no idea how

December), it might seem that Emily al-

don’t think they’re sacrificing anything in

else to use it—transformed the typical

ways had her sights on being a dominating

terms of flavor.”

raw cookie dough bite into something rich and caramel-like. Even now, as I flip

force in the health food world. Not the case though, she says. “I never planned on

Furthermore, her recipes bridge the culi-

through the pages, I keep waiting to see

it being a career, it was really more of a

nary parallel to church vs. state: cooking

some exotic ingredient, something that

dream that this would be able to be my

vs. baking. Mastering Emily’s desserts

costs an exorbitant amount of money

job at some point. I didn’t think it was

requires little more than typical vegan

and is only found at some specialty store.

actually going to happen, so I’m eternally

pantry staples (nuts, dates, various liquid

But recipe after recipe I’m proven wrong,

thankful.” She became vegan as a result of

sweeteners and cacao powder) and the

as the simplest of superfoods are trans-

what she considers “a triangle of reasons.

ability to run a food processor. Not only

formed into creations that will leave you

It’s the best choice for the planet, for our

do her recipes take the sinfulness out of

seriously wondering why you aren’t eating

animal friends and for our own health. It

traditional dessert culture, but they com-

like this every day of your life, and how

really is the best decision you can make to

pletely blow away the notion of baking

people can possibly continue toxifying

try and keep the way you eat sustainable

as exceedingly difficult or scientific. Sans

dessert with over-processed ingredients,

and cruelty-free, and to achieve that long-

dehydrator? No problem, just pop your

hormone-laden dairy additives and end-

term wellness that people seem to find

confections into the oven on the lowest

less hours of baking.

very difficult to attain.”

setting. Out of almond butter? Use peanut, or even tahini! More of a raw agave

More than just a dessert warrior, Emily’s

Emily doesn’t believe that food should be

person than a maple syrup lover? You got

recipes illustrate a quest for achieving

considered sinful, which is why produc-

it—many of her recipes just call for your

total wellness—encouraging her readers

ing a book filled with healing, good-for-

“preferred liquid sweetener.” If you’re

and fellow home cooks to align body and

you desserts inspired by their over-pro-

one who is generally scared away by the

spirit with the transcendental nature of

cessed, guilt-laden counterparts was so

intimidating sturm und drang of baking

delicious food, while keeping health at

important. She disagrees with the culture

(like me), uncovering the decadent ease

the forefront. “I’m trying to challenge

around desserts, and the notion that

with which raw vegan desserts seamlessly

myself eternally and to just keep improv-

they’re only for special occasions—that

come together is like being let in on the

ing, because whenever I’m the best I can

particular sweets should only be meted

culinary world’s most succulent secret.

be, which will never happen because it’s always a journey, that’s going to get me

out for particular moments. “If you really think about it, if I’m going to be sharing

At the end of the day, this is the type of

closer to knowing myself and the world

something with someone I want it to be

cookbook that really has the power to

around me. And that’s what I’m here for,

good for them—not just in flavor, but in

change your perspective on food. When

to always increase understanding and

all aspects. Not to be a downer, but I don’t

I made Emily’s Rawdical Raisin Cacao

enlightenment. For me it’s definitely a

really want to give something unhealthy

Cookies with Oats (which took no more

spiritual thing. It’s building your body as

to someone I care about. I’m trying to

than five minutes) I was blown away by

you’re living in the world around you.” r

CHICKPEA MAGAZINE summer 2014

THANKS FOR CHECKING OUT THIS FREE PREVIEW! YOU CAN GET A PRINT COPY, A SUBSCRIPTION, OR A DIGITAL VERSION WITH BONUS CONTENT RIGHT HERE AT OUR ONLINE SHOP.

CHICKPEA MAGAZINE summer 2014

story byLaurie Sadowski

recipes by Sarah McMinn

Fact: ice cream is the ideal dessert. Something about that silky smooth creaminess, whether it’s dotted with cookie dough, loaded into a banana split, or swimming in hot fudge, can make nearly anyone swoon—especially in the summertime. Now, chances are, somewhere in the world, there are people who are satisfied with a single scoop. But for the majority of us, it’s the sundae that allots itself the role of The Ultimate Dessert (TUD). And here’s the best way to make it happen.

CHICKPEA MAGAZINE summer 2014

NO ICE CREAM MAKER?

UPPING THE

NO PROBLEM.

ICE CREAM ANTE Having such easy access to storebought vegan ice creams is a treat, but learning how to churn from scratch allows for endless possibilities. When you ditch dairy and eliminate eggs, you have to find alternatives to making that traditional custard out of heavy cream and yolks.

If you don’t have the fancy machine, don’t worry… just set aside an afternoon of free time. Prepare the ice cream according to the recipe’s directions, then pour the mixture into a shallow dish, such as a baking pan. Let it cool to room temperature, then transfer it to the freezer. After 45 minutes, remove it from the freezer and stir vigorously to break up the just-starting-to-freeze pieces. Put it back in the freezer, then continue to do this every 30 minutes for about 4 hours, until soft serve consistency. You can enjoy it then, or transfer it to a container

Thankfully, Sarah’s Vanilla Bean Ice Cream has

and serve about five hours later, for a firmer texture.

the basics covered—the fat percentage in coconut milk is similar to that of heavy cream, making for a smooth base with nary the flavor from the fruit itself. The added cornstarch solves the issue of finding the right mouth feel and improving scoopability.

EXTRA TIPS AND TOOLS The ice cream maker canister should be as cold as possible; make sure it chills in the freezer for at least 48 hours before using, taking it out only when you’re ready to churn.

But if the base for Vanilla Bean is too, well, vanilla,

Similarly, the ice cream base needs to be cold, so plan to let it refrigerate for at

here’s how to adapt it to (a few of ) the flavors of your

least 8 hours.

dreams.

CHOCOLATE

Most frequently, it’s best to pour the ice cream base into the canister after turnadd 6 tablespoons cocoa

powder in the saucepan with the coconut milk, sugar, and salt mixture. Whisk well to combine.

P E A N U T B U T T E R (or any nut butter) whisk 1/2 to 3/4 cup into the thickened mixture before cooling. Tahini is delicious here, too.

M I N T add 2 teaspoons mint extract in with the vanilla extract.

ing on the maker, to avoid getting any frozen solid ice cream on the sides of the bowl. Ice cream gets smooth and scoopable from the air that is added to it while churning, so be sure to only fill your maker about three-quarters of the way full. Straight out of the maker, the ice cream will be soft-serve. To firm it up, put it in the freezer for about 5 hours. After about 24 hours, and depending on the recipe, homemade ice cream can be pretty hard due to the lack of preservatives, so let it stand at room temperature for about 20 minutes before serving.

S T R A W B E R R Y puree enough strawber-

For those who don’t want to wait, adding 2 tablespoons of neutral alcohol, such

ries to make 3/4 cup. Let simmer until reduced to

as vodka, or 1/4 teaspoon xanthan gum, improves scoopability right out of the

half the amount. Whisk into the thickened mixture

freezer.

before cooling. The best way to store homemade ice cream is in a shallow, flat container, with a layer of plastic wrap pressed onto the top (then covered with a lid), which prevents ice crystals from forming.

CHICKPEA MAGAZINE summer 2014

VANILLA BEAN ICE CREAM

CHOCOLATE GANACHE

serves 4

6 oz. chocolate chips

makes about 1 cup

1/2 cup full-fat coconut milk 2 cans (14oz.) full fat coconut milk 1/2 cup granulated sugar 1/4 tsp salt 2 tbsp cornstarch 2 vanilla beans, split lengthwise and scraped 1 tsp vanilla extract

1. In a small pan heat the coconut milk to a scald â&#x20AC;&#x201C; just before boiling point. 2. Place the chocolate chips in a small bowl. Once coconut milk is ready, pour over the chocolate chips and cover for 3 minutes. Remove cover and stir together until the chocolate and cream are fully combined. Ganache will be thick and glossy.

1. Whisk together 1/2 cup coconut milk, corn-

3. Store in an airtight container at room temperature. Gently re-warm just

starch, vanilla bean seeds, and vanilla extract

before use.

until the cornstarch is fully incorporated. Set aside. 2. In a medium-sized saucepan heat up the re-

CARAMEL SAUCE

maining coconut milk, sugar, and salt, stirring

make about 1 cup

until sugar has completely dissolved. Add the cornstarch mixture and stir to combine. Bring

1 cup sugar

to a boil, stirring often. Once boiling, whisk

1/2 cup water

continuously for 2 full minutes until cornstarch

1 tbsp corn syrup

is completely cooked and mixture begins to

1/2 cup coconut milk (or soy creamer)

thicken. 3. Remove the ice cream base from heat and let cool to room temperature. Transfer to a clean bowl, cover, and place in the refrigerator for 4-6 hours, until chilled all the way through. 4. Prepare the ice cream according to the man-

1. Place sugar, water, and corn syrup in a very clean saucepan, stirring together so that sugar is completely hydrated. Bring mixture to a boil. Once boiling, do not stir again. Agitating the sugar will cause crystallization. 2. Continue boiling for about 10 minutes until the sugar has melted and begins to turn a deep golden brown.

ufacturerâ&#x20AC;&#x2122;s instructions. Once ready, transfer

3. Immediately remove from heat and slowly add coconut milk (or creamer)

the ice cream to a loaf pan, cover, and place in

while whisking. Whisk until coconut milk is fully combined.

freezer for 2-3 hours, until frozen all the way through. 5. Remove ice cream 10 minutes before serving.

CHICKPEA MAGAZINE summer 2014

4. Pour caramel sauce through a sieve into a jar and allow to cool to room temperature. The caramel will thicken as it cools. Store at room temperature for up to five days.

CANDIED NUTS makes about 1 cup 1 cup pecans, walnuts, peanuts, or slivered almonds 1/4 cup brown sugar 1 tbsp vegan margarine 1. Heat a medium skillet over medium heat. Add margarine and brown sugar and stir together. 2. Add nuts, stirring constantly, until butter and sugar are completely melted and fully coating the nuts. Remove from heat and transfer nuts to parchment paper to cool completely.

COCONUT WHIPPED CREAM makes about 1 cup 1 can (14oz.) full fat coconut milk, chilled overnight 1/4 cup powdered sugar 1 tsp vanilla extract 1. Skim off the solid top half of chilled coconut milk and place in bowl. 2. Add powdered sugar and vanilla extract and whisk together until thick and fluffy, resembling the texture of whipped cream.

CHICKPEA MAGAZINE summer 2014

TOPPINGS, MIX-INS, AND

HOW TO SERVE

MIXING IN EVEN MORE

For TUD, an extra oomph is necessary. We have the Chocolate Ganache, Caramel Sauce, and Candied Pecans, but there’s always room for more.

Let’s be realistic—the combinations will never

All mix-ins should be stirred in by hand, or added to the maker in the last

end. For TUD…

minute of churning, otherwise, it will hinder the incorporation of air.

…Crumble in baked brownies, cookies, biscotti, cake, pie crust… really, anything leftover from a

PEANUT BUTTER SAUCE

The “secret” to the

recent baking spree.

best peanut butter sauce is, simply, melted peanut butter. Specifically,

…Roll and freeze marble-sized balls of cookie

melted JIF (if you’re in the US) and Extra Creamy Kraft (if you’re in Can-

dough, then stir them into fresh churned ice

ada). I’m not talking about the natural stuff. These varieties contain mo-

cream. By freezing the dough first, you won’t

lasses, are slightly salted, and melt into an uber creaminess that becomes

melt the ice cream base, and they’ll better hold

firm once poured on the ice cream.

their shape.

CONES AND SPRINKLES

Let’s Do Organic…, a

division of Edward and Sons, makes a variety of vegan and gluten-free options for sugar cones, regular cones, ice cream bowls, and assorted sprin-

…Pour the caramel sauce, peanut butter, chocolate sauce (and so on) into the maker during the last 30 seconds of churning.

kles. Other brands, including Goldbaum’s and Barkat make gluten-free

Stir in the Candied Pecans, baked pastry crust,

and vegan cones. Many other brands are vegan by default—just peek at

and roasted fruit, and you have yourself a

the ingredients and you’re good to go.

pie-flavored concoction that requires only the a la mode. Or, save yourself a step and crumble in

For those keen on creating their own cones and bowls, I’ve developed a recipe that is featured in my third book, The Allergy-Free Cook Makes Pies and Desserts, which will be available in the late summer.

FRESH (ROASTED) FRUIT

leftover pie. Steep chai tea bags in warm milk before making your ice cream base, then add coconut, cacao nibs, and candied ginger for a summery twist on

The best way to

a warm winter drink. r

add fruit to your ice cream is to cook it down or, even better, roast it first. Because fruit holds so much water, it can become rock solid once its in the freezer, making for not-so-pleasing bites in the ice cream-eating process. Roasting or cooking the fruit helps evaporate the water, and it adds to the flavor intensity, as well.

CHICKPEA MAGAZINE summer 2014

photos and guide by Jessica Perlaza and Dawn Kang

It’s easy to dismiss Orlando as a conglomeration of theme parks, hotels, and conference centers, but a look beyond the tourist hotspots reveals a bustling local scene that has plenty to offer visitors who prefer an earthier experience. Away from the spectacles of Disney World or International Drive, Orlando’s many lakes and lush, green neighborhoods make it clear why it’s nicknamed The City Beautiful. The scent of honeysuckle hangs thick in the air as does the Spanish moss from majestic southern live oaks. Flowering vines with exotic names like bougainvillea grow along power lines, while pigeons fly by white ibises and tiny lizards dart along the concrete. Orlando is an urban jungle that pulses with temperate and tropical life year-round. With mother nature providing such bounty in this region, it’s no wonder that fresh, local produce takes center stage in the food scene. Add to that a vibrant immigrant population bringing flavors from Latin America, Southeast Asia, and the Caribbean plus a growing number of award-winning chefs elevating the farm-to-table culinary game and it’s understandable why Orlando is gaining recognition as a foodie destination. With more than 51 million tourists dining in the city each year, options for a variety of dietary needs and budgets are easily found. Despite Orlando’s urban sprawl, getting from place to place isn’t as difficult as it might seem. Although a few of our recommendations are tucked away in the farther reaching corners of the city, some of the best spots in Orlando can be found in centrally located neighborhoods like hipster haven Audubon Park, the affluent shopping and dining district of Park Avenue in Winter Park, College Park, Lake Ivanhoe, and the the Mills 50 / ViMi district with its international, homegrown vibe. With this May’s debut of Central Florida’s new SunRail, most of these neighborhoods can now be easily accessed via public transport. To further facilitate getting around town, Orlando Bike Share will be rolling out its program this summer, with racks of rental bikes set up in all of the aforementioned neighborhoods so visitors can cycle around the city’s urban trails and bike paths to get around town with ease. While Orlando’s most famous tourist attractions use a larger-than-life approach to captivate people from around the world, its neighborhoods offer a delightfully down-to-earth experience for visitors wishing to taste the local flavor and soak in the natural beauty and abundance of Florida’s subtropical wetlands.

CHICKPEA MAGAZINE summer 2014

An incredible number of hotels can be found Southwest of

State Parks and Natural Springs | Florida has one of the largest con-

downtown near the sprawling tourist areas of Disney, Univer-

centrations of freshwater springs on Earth and just North of Orlan-

sal and International Drive. But we challenge you seek out a

do you’ll find a chain of springs whose crystal clear blue-green waters

different side of Orlando. As tourism has yet to trickle over

are perfect for a swim on a sweltering summer day. The springs pro-

to the downtown area, hotels are few and far between and all

vide a respite from the city, a look inside the real Florida landscape

too corporate, if you ask us. If you haven’t yet tried it, we sug-

and opportunities for camping, hiking, horseback riding, canoeing,

gest Airbnb or VRBO, both excellent websites to assist you in

kayaking, fishing, and wildlife sighting.

finding a charming and well-appointed place in the heart of the local scene.

Blue Springs State Park | A designated manatee refuge in winter, and

AIRBNB.COM red thread guest house | A charming Orlando family offers guests

a bright and airy private studio with separate entry. Enjoy a homemade vegan breakfast made with organic local ingredients served al fresco in the house’s enchanting garden oasis.

VRBO.COM

a magnet for cave divers from around the world in spring and summer. Deleon Springs Old Spanish Sugar Mill | Cook your own vegan, gluten-free pancakes (all you can eat!) on the built-in griddle at your table. Enjoy them served with fresh fruit, nuts and a side of veggie sausage before taking a dip in the spring, a natural swimming pool adjacent to the restaurant.

Thornton Park Guesthouse

Rock Springs | Come early before the park fills to capacity and be sure

Thornton Park Bungalow

to stop before the park’s entrance to rent an inner tube for a lazy day

HOTELS The Grand Bohemian Hotel | Located in the center of downtown,

this high rise boutique hotel is the area’s most luxurious. Enjoy live jazz in the hotel’s Bosendorfer Lounge and celebrate the experience in art and music. EO Inn and Spa | A small boutique hotel situated on the cobble-

stone streets of historic Thornton Park. A stay here puts you within walking distance to the farmers market at Lake Eola, downtown, and many of the popular tree-lined neighborhoods that surround it.

on nature’s lazy river. playa linda at canaveral national seashore | A sanctuary for both people and wildlife, this secluded beach just an hour drive from the city spans 24 acres of undeveloped coastline set inside 57,000 acres of protected land. Sea turtles nest on its shores and several endangered species call this their home. If sleeping on the beach sounds like your thing, reserve your own private island that can only be reached by kayak or canoe for a real back-country camping experience. leu gardens | Once a private residence, the gardens are now open to the public to share in its botanical splendor. An afternoon can easily be spent meandering under the shade of the wondrous trees native to the region.

CHICKPEA MAGAZINE spring 2014

ic brewery South of Vermont and east of

etoile | Etoile is a clothing, home goods and

Colorado. In keeping with the tradition of

accessories boutique in the indie hip Milk

audubon park farmers market | If you hap-

the German Purity Law (Reinheitsgebot)

District specializing in vintage, handmade

pen to be in town on a Monday evening,

of 1516, the folks at Orlando Brewing are

and local brands for men and women.

include this market on your trip to Star-

committed to brewing their beer with just

dust for dinner. The market (held in the

four ingredients - only the highest quality

Stardust parking lot) is a weekly gathering

water, hops, yeast and malted barley.

Pick your own fruit at a variety of farms within an hour’s drive from central Orlan-

of growers, chefs, artists, handicrafters, and neighbors where you can listen to live mu-

imperial wine bar | Imported furniture store

sic, sample vegan desserts and pickled veg-

by day, wine bar with acoustic music, rotat-

gies, and pick up some herbal tinctures and

ing food trucks and a cozy beer garden by

A Natural Farm for strawberries from Janu-

homemade orange peppermint toothpaste.

night, this Lake Ivanhoe spot is worth a

ary through March.

visit.

Lake Catherine Blueberries for blueberries

east end market | Inspired by the likes of

do.

from mid April through the end of May.

Chelsea Market and Pike Place Market and

the thirsty topher | This intimate hideway

Showcase of Citrus for oranges, grapefruits

closely linked to the Slow Food movement,

bar near Lake Ivanhoe features craft beer,

and tangerines from October to May.

East End Market brings Florida’s farmers

organic wine, sake and a tiny but lovely out-

and food artisans to the mainstream. At this

door patio.

enzian | A non-profit movie theater show-

epicenter of local food you’ll find craft cof-

ing independent and foreign films. Bring

fee, freshly baked bread, local beer on tap,

a blanket and pack a picnic for Popcorn

a flower shop, documentary screenings and

Flicks in the Park, a screening of new and

cooking classes, to name just a few.

rifle paper | Pick up those postcards along

old classics on the front lawn the second

with some adorable recipe cards at this

Thursday of the month.

eat more produce | A cute little neighbor-

beautifully curated stationery shop in Win-

hood grocery with local produce, staple

ter Park.

florida school of holistic living | A non-profit offering natural health and sustainable liv-

pantry items, wine, freshly made smoothies bookmark it | A tiny independent book

ing classes and workshops (herbalism, tai

store on the upper level of East End Market

chi, fermentation, foraging, art therapy)

leaves and roots | This herbal heaven is worth

stocked with a binge-worthy selection of

and hosting regular full and new moon

the trip to the shady strip mall in which it’s

fantastic food books.

drum circles in the garden at Dandelion

and friendly service.

Cafe.

located to stroll its aisle after aisle of herbs, seeds, and spices. Nutritional yeast, hemp

pure blends organic spa and apothecary | A

seeds, chia seeds, cacao nibs - they have it

beautiful building in Hannibal Square,

timucua white house | A non-profit art and

all.

Winter Park’s newest neighborhood, Pure

music venue that hosts free potluck con-

Blends stocks only the finest in skincare.

certs every Sunday evening.

Check out Juara, a 100% vegan line from orlando brewing | This dive bar and work-

Indonesia and their spa pedicures where

yoga | College Park Yoga, Shine On Yoga,

fresh fruit makes a special appearance.

Full Circle Yoga, Orlando Power Yoga

ing brewery was the first certified organ-

CHICKPEA MAGAZINE spring 2014

artichoke red vegan market | A neighborly all vegan mar-

skyebird juice bar and experimental kitchen | Located

ket where you can find everything for the vegan pantry

within the walls of East End Market, Orlando’s newest

from nutritional yeast to coconut ice cream to locally

gastro-hub, this colorful juice bar serves up green juic-

made hot sauces (a great souvenir!). Stock up on snacks

es, smoothies, kombucha on tap, spicy lemonade and

to keep you going while out sightseeing or at the not so

raw food in a jar. Skyebird is so invested in eliminating

vegan-friendly theme parks.

waste that they serve everything, even takeout orders, in glass mason jars.

cafe 118 living cuisine cafe | Serving modern raw cuisine, Cafe 118 is on the pricier side but the quality of the

the vegan hot dog cart | Could there be anything better

locally sourced ingredients and care in preparation and

after a night of drinking than a juicy hot dog smoth-

presentation cannot be missed. Try the shiitake mush-

ered in vegenaise, sweet red onions and sauerkraut?

room lasagna with macadamia ricotta and don’t miss

We think not. This cult fave has been a staple on the

the pumpkin tart for dessert.

Orlando scene for more than fifteen years. And what’s even cooler? Their craft toppings are sourced from local

ethos | The TGIF of vegan food, Ethos is the perfect

growers.

option when dining with non-vegan company. With menu items like mac n’ cheese, shepherd’s pie and the

veggie garden | Vietnamese temple food is the specialty

Hippie Wrap, there is something for everyone. We

here. Try the pho made with a fragrant homemade veg-

loved the chickpea salad sandwich.

etable broth or the bun, crunchy and refreshing.

rhapsodic bakery | A tiny and super sweet vegan pastry

wheat berry cafe | This raw cafe and juice bar is outside

shop with lots of gluten free options as well. Stop in and

of the central area but with its beautiful, bright interi-

sit for a while as you enjoy a cup of organic tea or fair-

or and deliciously fresh menu, it is well worth the trip.

trade coffee with your habanero mocha cupcake. They

Try the soft taco and don’t miss the Grasshopper, a thin

also make custom cakes for weddings and birthdays in a

mint girl scout cookie disguised as a green smoothie!

dizzying assortment of flavors.

CHICKPEA MAGAZINE spring 2014

black bean deli | Black bean platters are 100% vegan and include

this busy lunchtime spot popular with the Vietnamese locals.

rice, beans, sweet plantains and salad. Fried yuca with mojo is

The vegetable broth pho comes loaded with tofu and veggies,

an excellent add-on.

served with a generous side of sprouts and fragrant Thai basil for the perfect bowl.

bubbles and ice | This asian dessert shop’s bubble tea and shaved snow can be made with soy milk upon request. They also have

powerhouse cafe | Amidst the swanky restaurants of Park Avenue

green juices and smoothies made in house.

in Winter Park, you’ll find this unpretentious family owned cafe serving fresh mediterranean fare. Try the PowerHouse

dandelion communitea cafe | Located in a 1920’s house, Dan-

sandwich - a pita stuffed with hummus, avocado, super fresh

delion is Orlando’s gathering place for those seeking organic,

veggies and sprouts.

vegetarian food and a vibrant sense of community. Dandelion pioneered this movement in Orlando and has since taken over

stardust video and coffee | This hipster hangout has much more

an entire city block, by supporting small homegrown businesses

than just espresso, tea and handlebar mustaches (and, of course,

such as Shine on Yoga and the Florida School of Holistic Liv-

a photo booth). Their chalkboard menu boasts unexpectedly

ing. Eat at Dandelion (our favorite is the Polynesian Banana

awesome food. We love the Lulu, a pickled beet salad, and the

Fantasy wrap) and share in their vision for health and happi-

Boddhisatva Bowl.

ness. the pop parlour | Handcrafted gourmet popsicles are just the drunken monkey coffeehouse | A no frills spot to get some work

thing to cool you off in the Florida heat. Made from organic

done or play a game of Trivial Pursuit while enjoying your

and local ingredients, pop flavors change daily and there are

hemp (or almond, soy, rice, flax) milk latte. Also home to some

always lots of vegan options like pineapple cilantro and straw-

delicious homemade soups and an assortment of pre-made veg-

berry champagne. Grab one for your stroll around Lake Eola.

an sandwiches and wraps, perfect for packing a picnic lunch. tony’s deli | This hole in the wall spot serves up Lebanese home hubbly bubbly falafel shop | Chipotle-style mediterranean bowls

cooking. Menu changes daily but the family-style spread be-

are the specialty at this colorful cafe with super friendly service

hind the counter always includes several green salads and bean

and uber fresh ingredients. Get your bowl loaded with veggies,

salads, tabouli, hummus, babaganoush, rice and fresh pita.

hummus, falafel and lentils. Dawn (community organizer, student and teacher of flow, noinfusion tea | An organic tea house, perfect for sharing a pot of

madic koala) and jess (mama, nurturer, kindler of glow) met in

tea with a friend or for spending an afternoon writing postcards

the far east and are two of the co-founders of SPACE, a commu-

and doodling in your journal. If you get hungry, try the water-

nity wellness oasis in the center of seoul. Now both stateside, they

melon gazpacho or tempeh tacos.

continue to cultivate and share their vision of living by the wisdom

pho 88 | You’ll find half a dozen vegan options on the menu at

of our roots with their newest project, KWÁLATI. r

CHICKPEA MAGAZINE spring 2014

CHICKPEA MAGAZINE summer 2014

recipe & photo by Gabriela Iancu You can savor the best seasonal fruits by making your jam at home. Raspberries are full of flavor, but use them when they are just ripe. It is good to know that they are low in pectin and have low acid too, therefore, use moderate citric juice amounts (lemons, oranges, grapefruits, etc.). You can mix them though, in 1:1 ratio with blackberries or blueberries, in a “just riperipe” fusion. Any combination you will choose, just remember you have endless possibilities with the summer fruits. And don’t forget to remember your childhood with a spoonful of your sweet homemade fruit jam! Makes 4 cups Ingredients 3 pounds fresh raspberries 3 cups white, granulated sugar 4 tsp vanilla extract 2 tsp finely grated lemon zest 3 tbsp grapefruit juice Instructions 1. Combine the raspberries, lemon zest, vanilla extract, grapefruit juice and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10-15 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, stirring occasionally, for 20 minutes or until jam is reduced by one-quarter. Cook for 5-10 minutes, stirring more frequently as jam thickens, until it has the consistency of very loose jelly. Remove from heat. 2. Spoon the hot jam evenly among four sterilized preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and process the jars in the boiling water bath for 5-10 minutes. 3. Set aside to cool completely. Label and date.

CHICKPEA MAGAZINE summer 2014

recipe by Margo Morrill

CHICKPEA MAGAZINE summer 2014

s tr a wb er r y J am 2 pounds of strawberries 1/2 cup lemon Juice 1 tbsp lemon zest 2 inch piece ginger, minced 1 cinnamon stick

1. Clean the strawberries and quarter them. 2. Place all ingredients in a large pan. Bring burner to medium heat. Mix and incorporated the ingredients. When sugar granules are melted turn burner up to medium high heat. The syrupy jam will begin to simmer. Hold at a simmer. Do not boil. Stir frequently.

1 cup evaporated cane sugar

3. Continue to cook until jam coats the back of a cold spoon. Place spoon in the freezer and

1/2 cup maple syrup

allow to get cold when ready to test remove spoon and coat with jam. If the jam begins to coat or stick to the back of the spoon the jam is done. I cooked my jam for around 30 min-

utes. I wanted to make it extra thick for the strawberry newtons! 4. Fill two jelly jars with the jam and allow to cool. While you are waiting for the jam to cool you can move onto the newton dough.

Ne wto n s 2 1/2 cup quinoa flour

1. Cream together the brown sugar and margarine. Add the coconut cream and continue

3 oz. vegan margarine, at room

to mix until fluffy. Add the corn starch mixture and stir until incorporated.

tempature 1/2 cup packed brown sugar 2 tbsp coconut cream/canned full-fat coconut milk 4 tbsp corn starch whisked with 2 tbsp water 4 tbsp green tea matcha powder 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp cinnamon 1/2 tsp salt

2. Whisk all dry ingredients in a medium bowl. Add wet ingredients to the dry ingredients and mix until a soft dough starts to form. Turn the dough out onto counter top to create a round dough ball. Wrap with plastic wrap and place in refrigerator for at least 2 hours. It can be held in the refrigerator for 24 hours if need be. 3. Preheat the oven to 350째F. 4. Place the chilled dough out on a floured surface. Roll out to about a 1/4 inch thick dough (you can make yours thinner if you prefer, but remember the thinner the dough the more delicate it is going to be.) 5. Cut the dough into two equal halves. Place the jam down the center of the dough. Try to spread the jam evenly, leaving enough dough to wrap the jam. Now, grab one side of

the dough and wrap it over the jam, trying to keep it even. Take the other side of the dough and wrap the jam overlapping the dough and fold the ends up. 6. Transfer the newton log to a baking sheet carefully. I like to put my seams face down on the tray so that I know no jam is going to leak out during baking. 7. Place in the oven for 25 minutes. Remove from oven and let sit to cool at least 2 hours. You may cut your Strawberry newtons into the desired shape you want. Serve.

CHICKPEA MAGAZINE summer 2014

recipe by Gina Capitoni Sunshine Mango Turmeric Yoghurt Ingredients 1 ripe mango 1 banana 1 tbsp peanut butter 2/3 cup vegan yoghurt 1/2 tsp turmeric powder Chia Pudding Ingredients 1/4 cup chia seeds 2/3 cup hazelnut milk 1/4 tsp ground cardamom 1/2 tsp vanilla powder To Serve one handful of pomegranate seeds a few sprigs of fresh mint Instructions 1. The night before, mix together the chia seeds, nut milk and spices in a bowl for about 2 minutes until a creamy gel forms. Place it in the fridge overnight to soak. 2. In the morning, cut the mango and banana roughly and blend them along with the other ingredients in a food processor. You can add some sweetener, prefreezed bananas or ice cubes, to adjust to your liking. 3. Pour the mango yoghurt over the chia pudding. Assemble with pomegranate seeds and some mint leaves. Enjoy! r

CHICKPEA MAGAZINE summer 2014

story & photos by Beatrice Helman I’ve been a vegan for almost four years and I’ve never thrown a dinner party. This is not because I run in a circle of dinner party adverse human beings; my friends are particularly dinner party friendly. And it isn’t because I’m one of those people who don’t cook, because I do. It’s because I’ve always had a fear of rejection. What if my mostly non vegan friends wouldn’t eat it, or ate it and hated it - what if they had to order burgers from the place down the street because I had failed them? What if I couldn’t feed them like I can feed myself ? It seemed best to avoid the possibility all together.

I grew up with my father’s food history. With an Armenian grandmother who

grew up in Egypt and moved to the United States speaking no English, he grew up watching her clip leaves off neighbors’ grapevines and haggle at the supermarket. She did better at the farmers market, where prices were more negotiable. By the time I met her, she was ninety two, still rolling her own grape leaves and making her own kofta. She would roll together lamb, garlic, herbs and onions into balls, right there in front of my small five year old face. They would go into a pot on the stove in her small galley kitchen while I kicked out my legs and waited, dreaming of tangy yogurt soup with warm kofta. She’s the only person I ever met who called my father Billy, and it was never just one serving in her house. It was two or three, or as many as she could get in you. My mother tried to mimic her, but gave up and the Armenian grocery store became our new best friend. Lamejun - thin Armenian pizzas, also known as lahmejun - were a daily happening in our house. Crispy, rolled with babaganoush and hummus, they were our staple. When my mother went all the way to Patterson, New Jersey for za’atar and lamejun, it seemed like the normal and reasonable thing to do.

I became a vegan four years ago when I realized that I could do without meat and

dairy. This meant that while tabbouleh, hummus, grape leaves and most other mezze could stay, kofta and lamejun had to go. A reliance on fresh ingredients and herbs could stay, and legumes could remain a staple. Harissa and Dzhash would have to change. Both involve meat, whether it be mixed with wheat or water. Determined not to live off pickles, I set about redefining my essentials.

CHICKPEA MAGAZINE summer 2014

I turned more and more to salads, grain and otherwise. Instead of seeking out ingredients at the farmers market, I let what was there dictate what I would be eating. I developed an affinity for quinoa instead of bulgar, and quinoa scallion tabbouleh with chunky, chopped cherry tomatoes became extremely important to me as an individual. I developed an abnormal dependence on lemon and mint, whisking them into a dressing and dousing asparagus with it. I pureed my own hummus, using the small green edamame and black eyed peas at the farmers market. I steamed carrots and covered them in olive oil, zaâ&#x20AC;&#x2122;atar, cumin, and paprika. I learned that you could pickle pretty much anything, beets included. I ate eggplant, cut into thick steaks, slathered in chickpea hummus and tahini. It turns out that chickpeas can be grown in upstate New York, which seemed like a sign if there ever was one. I personalized the kale salad. I made babaganoush that had a high eggplant to garlic ratio. I soaked and roasted chickpeas, learning that a spiced chickpea is the key to picking up grey days. I made truly gigantic portions of cucumber, tomato and raw purple onion salad, topped with with olive oil and fried tofu slivers. Mezze became a meal, although I wasnâ&#x20AC;&#x2122;t sure anyone else would see it that way. With the start of spring came something else: a fierce and swelling desire to share my Veganism with the people I love. Both my Armenian history and Veganism are parts of myself that I usually experience singularly. A dinner party seemed like the way to expose my friends to both my history and philosophy. I started to set the pieces in motion - inviting people here and there, reading cookbooks. It was during a recipe for what seemed like an impossibly confusing thin crust pizza that I realized: I needed to make mezze.

The dinner party was set for a Friday. On Thursday, I went to the farmers market and

found small, edible pansies, fresh kale, huge bunches of spinach and wild Chinese mustard greens. There were black eyed peas and black soybeans, which I had never seen before but decided needed to be whipped into a hummus. I found leftover potatoes, fat asparagus, a few cocktail tomatoes, and some puffy vegan bread. The next day involved the soaking and cooking of both beans, as well as the chopping of about five bushels of parsley. Quinoa was washed, cooked and drained. Tomatoes were salted, peppered, olive oiled and chopped. Avocado was mashed with paprika while the black soybeans were both whipped for hummus and mixed with kale, the mustard greens, and spinach to bring an earthy note to the salad. Potatoes were sliced in half, seasoned, and a parsley leaf pressed onto each. After being baked for an hour, they crisped and bubbled perfectly, a parsley leaf branded onto each side. On my mother’s advice, and because small artichokes have started popping up, a raw avocado and artichoke salad was included in the menu. This involves soaking the artichoke in water and vitamin C so that it doesn’t brown, and then slicing it very thinly. Add some balsamic and you’ve got yourself a salad. Black eyed peas are delicious on their own, and even better when mashed with a little cumin and za’atar to create a spread.

The key to a dinner party is cooking for people you love and trust. It might have been my

first one, but once I got started, and had asparagus on the stove, potatoes on the oven and peas in the blender, the idea of failing seemed entirely manageable. Effort and intention seemed like the important part. It could have been a result of the incredible gratuity my guests showed. One talked me out of embarking on a Cuisinart-sized meltdown. At six o’clock, the table was set, food was on the table, and the sun was still out. Avocado on toast with olive oil, lemon, and paprika started the night off right. Within minutes, the potatoes and carrots were gone; next to go was the hummus. In a typical novice move, I made far too much salad; there’s only so much kale people can eat, but leftovers are an important part of any meal. When the sun set and the party moved inside, people snacked on black soybeans with sugar and salt. Black soybeans, it turns out, are good all on their own. It wasn’t a perfect party, but it was the first of many. And by the end of the night, nobody needed takeout. r

CHICKPEA MAGAZINE summer 2014

photo by Sadie Dempsey recipe by Rachel Gerry After choosing to not use mainstream deodorants and finding natural deodorant brands ineffective, I resolved to make my own. Now, years later, I have settled on a recipe and have never gone back to store bought deodorant, as this deodorant works well and is inexpensive to make. It is also wonderfully simple, with only 3 core ingredients that are likely to already be in your pantry. Yield 1/4 pint Ingredients 1/4 cup baking soda 1/4 cup cornstarch or arrowroot powder 3 tbsp coconut oil 10 drops sweet orange essential oil 5 drops vanilla essential oil Instructions Combine all ingredients, with a spoon or your hands. If you choose to use your hands donâ&#x20AC;&#x2122;t worry if the mixture seems much softer than a solid deodorant should; it will harden once the coconut oil returns to room temperature. Once the ingredients are fully mixed, transfer to a jar or re-used deodorant tube. Other scents to try Jasmine essential oil Lavender and Eucalyptus essential oils Tea tree oil r

CHICKPEA MAGAZINE summer 2014

story by Megan Cole The table is set. Old plates, some chipped and faded, line the outside of the kitchen table as the tired workers come in from the

“As a kid growing up in New York City,

farm. Serving platters are mounted with an

I loved sour pickles,” he says. “I wasn’t

assortment of riches both handmade from

thinking about fermentation. Nobody

the farm, and from local purveyors. As ev-

was explaining to me that they were fer-

eryone sits down and starts moving food

mented, but this flavour that is only creat-

onto their plates, the mother quickly leaps

ed through fermentation is a flavour that I

up from the table and pulls a cloth off a tall,

found very compelling. I was drawn to the

cream coloured clay crock on the counter.

flavour of fermentation.” As he grew up fermentation continued to weave its way in and out of his life, and

For centuries, whether it was a farm table or

when he was in his mid-20s he was follow-

a medieval banquet table, fermented prod-

ing the fermentation diet, where he first

ucts of some kind were included in almost

began to connect certain fermented foods

every meal. From beer and mead, to sauer-

with good digestion and health.

and bacteria. “Shortly after he discovered those things in a fermentation context, there was the says. “In the popular imagination pathogens and microorganisms became associated with disease and death, but for 10,000 years before that everyone was fermenting, and really ever since then people have been fermenting, but for those who aren’t directly involved in fermentation they are

kraut and sourdough, fermented products have a long connection to cultures around

Through Katz’s interest and passion for fer-

the world. The process of fermentation

mentation he accumulated a vast amount

not only created delicious contributions

of information about the history and cul-

to various culinary traditions, but was also

tures that, like him, had integrated fermen-

a natural response to the need to preserve

tation into everyday life. But because of the

the bounty of the harvest for consumption

way our societies have evolved, there is a

throughout the winter.

certain ignorance around the perception of what fermented foods are.

grossed out by the idea of it, because we have all been indoctrinated to believe that bacteria are the enemies.” Despite the icky feeling some people might get around the idea of fermentation, Katz says there is more of a resurgence of interest around all thing fermented as a result of the growing desire of people to be become

“Everyone eats products of fermentation,” Necessity may have been the reason many

says Katz. “There is a certain inevitability

households and communities integrated

to the microbial change of our food. Every

fermentation into their lives, but for many

food tradition around the world that I’ve

enthusiasts, like Sandor Ellix Katz, author

been able to learn anything about incorpo-

of Wild Fermentation and The Art of Fer-

rates fermentation.”

more connected with the sources of their food, along with understanding where their food comes from, and having a role in food production. Whether it’s supporting local craft breweries, or community supported agriculture (CSA) and using fresh cucumbers for pickles, people are taking

mentation, the interest in the process began with exposure to the tasty flavours of

For 10,000 years fermentation, Katz says

sour pickles.

fermentation was shrouded in mystery, no-

150 years ago Louis Pasteur identified yeast

discovery of some pathogenic bacteria,” he

Quickly dipping a spoon in, sauerkraut is pulled out to be added to the evening meal.

body really knew what was going on, but

a great interest in all aspects of how their food gets to the table.

CHICKPEA MAGAZINE summer 2014

photos ÂŠ Kirby & Kraut

“Fermentation was part of every community if not every household until, say, 75 years ago, and over the course of the 20th century the trajectory was fewer people being involved in food production and it happening in more specialized facilities at a larger scale,” says Katz. “I think for the most part, at least in the early stages of the process, people were thrilled to be less involved in food production, and embraced the convenience and model of the mass production of food.” It took a couple of generations, but people are starting to recognize along with the wonders of convenience, came many unintended consequences. According to Katz food was of diminished nutritional quality produced by methods that are environmentally destructive. “Another unintended consequence was the removal of food production from the communities having economic repercussions,” says Katz. “For reasons of health, for reasons of environmental sanity, for reasons of economics and localism, people have been recognizing there were some costs associated with all this increased convenience and I think that’s why we are seeing this resurgence of interest in local food and being more connected to our food.”

photo by Jeffrey de Picciotto

in general, so we basically did one batch and she liked it so For Eric Iversen and Nicole Tschampel, founders and cre-

much, that she said, ‘We have to make a lot more of this.’”

ators of Kirby and Kraut, the connection to where their food came from had been present for years. Iversen de-

“We’ve got to go bigger. We’ve got to make a lot more and

scribes himself as a passionate cook with a deep curiosity

ramp up production,” adds Tschampel about her response

for all things culinary since he was a teenager. Tschampel

to the first batch of pickles.

was the perfect match for Iversen, because as they put on their website, she loves pickles and she loves to eat.

While Tschampel and Iversen have found a growing fermentation community online through their website and

After exploring fermentation for four years including now

social media, Tschampel says fermentation was part of her

launching their own line of crocks, fabric lids and weights,

families’ traditions.

Iversen can’t believe that it took him until he was 36 to discover fermentation.

“What is so interesting is there are family stories of my grandfather making sauerkraut in a 3-gallon crock on his

“The whole Jewish deli culture is huge here,” says Iversen.

back porch in Montana,” she says. “And when you really

“I really liked green pickled tomatoes a long time ago. You

think about it in the context of a historic lineage, this was

go to places like Second Avenue Deli, and as soon as you sit

the way people survived winters with vegetables, and see-

down they give you a big platter of pickles and I always liked

ing cellars and people who have the luxury of space who are

the tomatoes. I really like half sour pickles too. I never really

hardcore canners, it’s amazing to think about.”

thought of as being very East Coast, but I’ve been able to eat pickles since as long as I have been in New York.”

Like many of those are exploring fermentation now, Iversen and Tschampel are doing everything from a New York

Even though there is a rich history of fermentation in New

apartment where space is limited and a crop means a com-

York, it took a trip to California to his sister-in-law’s biody-

munity garden plot. The pair had attempted to grow their

namic farm, and an introduction to Wild Fermentation to

own cucumbers for pickles last summer, but after a swarm of

start his journey into the world of fermentation.

beetles devoured their potential harvest, they were left with just one. They weren’t discouraged by their first experience

“I read it on vacation in a hammock, and when I got back

though, and have been recently getting their plot ready for

to New York, I asked [Tschampel] if she wanted to try fer-

their new batch of seedlings, which will hopefully become

mentation, and Nicole really likes pickles and sour foods

hundreds of pickles.

CHICKPEA MAGAZINE summer 2014

The strong cultural tradition of fermentation

fermentation can play in healthy living.

means that many of us have family who at one time or another put grains, vegetables, tea, fruit

“I think the move back to traditional food prepa-

or honey into a jar or crock to ferment. But like

ration is here to stay because it feels good when

Andrea Potter, founder of Vancouver B.C., Can-

we eat that way,” she says. “Think of traditional

ada’s Rooted Nutrition, many of us have never

German foods like schnitzel or bratwurst, which

tasted real homemade pickles or sauerkraut that

typically come with bread, are traditionally

our grandmothers or mothers have made.

served with sauerkraut and it makes sense because those foods can be difficult to digest. The sauer-

“I never had a cultural connection to fermenta-

kraut plays a fundamental role in helping you

tion, even though my mother’s mother was Ger-

digest foods together because there are enzymes

man. They were already not making sauerkraut

and pro-biotics, and it helps stimulate the liver to

and were part of that wave of women that were

make bile.”

trying to get out of the kitchen,” says Potter. “That was where a lot of our food traditions fell

Potter says when people do things that feel good,

away because she wasn’t teaching her daughters

they keep doing it, and it doesn’t hurt that fer-

to make sauerkraut and so on, so I don’t actual-

mented foods taste good alone and paired with

ly have that childhood memory or anything, I

other foods.

might have it in my blood, but anyone can take it up and do it.”

“Our taste buds crave balance, so if we are eating something overly sweet or fatty, something sour

Potter began fermenting sauerkraut and kombu-

and crunchy just feels like the right thing to do

cha as a way to help replenish her good bacteria

to balance it out,” she says. “I think when we are

after a health problem and antibiotics. Now with

paying attention to our bodies and our taste buds

her own line of fermented products, Cultured

it feels like a natural idea to eat these traditional

Food Products, she teaches the important role

foods together.”

photo by Jeffrey de Picciotto

CHICKPEA MAGAZINE summer 2014

The cultures and histories of every city and community has

hearty grains – are based on fermentation methods taken

been shaped by the people who move and make their home

from the tradition and lineage of making miso and tamari.

there, and naturally this creates access to foods and beverages that otherwise wouldn’t be there.

But even though there is a long history with many fermented products like miso and tamari, Miller says fermentation is a

When Ryan Miller, Momofuku Culinary Lab’s product

very young concept in North America.

development chef, started working at Ssam Bar he became interested in fermentation through wine and mead. With

“I think the closest wide spread thing would be beer mak-

the rich history of the preservation process in Asian cuisine

ing,” he says. “Craft beer and microbrew has really taken off,

Miller has now found himself developing products for Kai-

but as far as fermenting pickles at home and stuff, I think a

zen Trading Company, which creates fermented seasonings

lot of people in North America just don’t understand it and

for flavouring soups and sauces, braising vegetables, and fin-

don’t realize how many things they pick up at the grocery

ishing dishes.

store or farmers’ market are based on fermentation.”

“I spent a lot of time at home experimenting with a lot of

That lack of understanding around fermentation has also led

fruit wines in the hopes of coming up with some kind of

to a lack of knowledge around the benefits of fresh produce

fruit wine we could turn into vinegars and use at the restau-

and products, and similarly of fermented products.

rant,” says Miller about the beginning of his journey with

While no chef would deny how great freshly harvested vege-

fermentation. “That was kind of the genesis of how I real-

tables are, Miller says as a chef he has a deep respect for culi-

ly delved into the fermentation process, and that kind of

nary processes that take years to master, and often take years

snowballed into how a lot of the other products we use in

to produce.

the kitchen are based on fermentation. Through researching that and working with the guys that were running the lab at

“The things I appreciate most and want to use are the things

the time we started having conversations back and forth on

that take a lot of time to make, whether it is an aged whis-

how we could produce better vinegars, our own soy sauce

key or an aged soy sauce, most of those are the things that

and miso, and stuff like that.”

get professional chefs excited,” he says. “It’s great that you can purchase fresh radishes at the market but the things that

The products Miller has developed with Kaizen - Hozon, a

kind of wow you are the ones that go through this transfor-

stone-ground paste made from fermented nuts seeds or le-

mation process and develop flavours that you just have to

gumes, and Bonji, a liquid condiment made from fermented,

wait for.”

CHICKPEA MAGAZINE summer 2014

words & photos by Morgan Eccleston When beautiful local produce starts to show up at the local farmers market I find myself going a bit overboard after the sparseness of winter. There have been so many times that I ended up with more than I could use before it went bad, so I started to turn to methods of preservation to keep my produce. Of all of the methods that you can use I have found that lacto-fermenting is not only one of the easiest but one of the more delicious ways to prevent your food from spoiling. Now don’t worry, the term “lacto” has nothing to do with dairy in this application. Lacto refers to lactobacillus bacteria, which is what preserves your harvest and helps give your fermented foods their signature sour flavor. The lactobacillus bacteria is salt tolerant (up to a point) so the salty brine mixture ensures that you have a healthy amount of this bacteria while keeping any other “bad”bacteria at bay. While many people will talk at length about the reported health benefits of fermented foods I am more concerned with amazing flavors you can get by fermenting. The difference in taste between a fermented sauerkraut and a jarred sauerkraut from the store is mind blowing. Fermenting can mean the difference between a pretty good salsa and a fantastic praise worthy salsa. The recipes I use for fermenting all follow a very basic formula: salt, water, vegetables, and spices/herbs for flavor. Beyond that you’ll need a container to ferment in and I personally recommend using a homemade fermenting lid to let CO2 out but keep air from coming in. They are not absolutely necessary but they make things a lot easier (and I think that my pickles ferment faster but I can’t say that scientifically. Just an observation from my kitchen!) They are also so cheap to make that I suggest trying it if you find yourself making several jars of fermented vegetables at a time. Once you start fermenting you may find yourself having so much fun that you want to ferment EVERYTHING (it happens to the best of us.) If you want to read more about fermenting I recommend reading both The Art of Fermentation and Wild Fermentation by Sandor Ellix Katz. You may find yourself making things that you only dreamed of like tempeh, miso and even your own craft beers. You’ll soon see that fermenting can mean endless experimenting resulting in many delicious recipes right in your own kitchen.

CHICKPEA MAGAZINE summer 2014

Use pickling salt or a fine grain sea salt so that you can dissolve it completely

by just stirring it. Don’t use salts with added ingredients such as anti-caking agents.

Mold on the surface is

something that you want to get rid of Because the water that comes out of our taps has chlorine in it to keep us

right away. Some fermentation enthu-

safe from bacteria (which we want some of for fermenting!) you will want to either boil

siasts (including Sandor Ellix Katz, au-

the water for 2 minutes to remove most of the chlorine or use bottled distilled water.

thor of The Art of Fermentation) say

that it is perfectly safe to skim the mold I call for unflavored black tea leaves in my cucumber pickles

off and continue with your ferment.

to keep them firm because they are widely available and easy to find. The tannins in the

Others say that you should get rid of

tea leaves help keep the pickles firm as they ferment. You can also use fresh no-spray grape

the whole batch and start over. Use your

leaves, oak leaves, horseradish leaves or even sour cherry leaves as well. Please be sure that

best judgment when fermenting and do

any leaves you are using are not toxic before adding them to your pickles.

what feels right to you.

You can purchase glass or ceramic weights to keep your vegetables

If your vegetables be-

submerged in brine. You can also just make a brine bag with a leak-free zip top plastic bag

come slimy they are probably not good.

filled with brine (it is filled with brine so that if it does happen to leak it will not throw

Smell it and use your senses to guide

off the salt water ratio in the pickle.) If you don’t have enough brine leftover in a recipe for

you. If it smells rotten, it probably is.

a brine bag I recommend using a ratio of 2 1/2 Tablespoons of salt to 1 quart (4 cups) of

water for a basic brine.

Not necessarily the bad

guy, but you may still want to skim off I always use either 1 quart or 2 quart (1/2 gallon) wide

as much yeast as you can off the surface.

mouth mason jars. You can also use ceramic crocks or even food grade plastic buckets for

Too much yeast can cause off flavors in

large ferments. I like to ferment in smaller batches though so I can change the flavor of

your fermented vegetables.

each batch based on how I’m feeling. Of course please make sure that your containers are thoroughly cleaned before fermenting in them. The same goes for your lids, spoons and

Above all you will need to trust your

any other things that will touch your fermenting vegetables.

own judgement. If it looks bad, smells bad and tastes bad then it is time to

I use homemade fermenting lids during fermentation and plastic screw top lids

throw it out and start again.

for storage in the refrigerator. Use whatever lids work for your container. If you are not using a fermenting lid you will have to open your jar at least once a day to let out any CO2 that may be building up.

CHICKPEA MAGAZINE summer 2014

You’ll Need plastic storage caps (lids) in either wide mouth or regular mouth size, depending on your jars - you can find these at any large stores that sell glass mason jars fermentation locks (also called air locks) - you can find these at any brewery supply store or online grommets 5/8”outer diameter x 3/8”inner diameter - you can find these at hardware stores or at some brewery supply stores electric drill with a 1/2”drill bit - borrow if you don’t own one! utility knife How To Do It 1. Make sure that you are working in a clean and safe area when using power tools. Don’t work around animals or small children because you may have small pieces of plastic flying around. 2. Drill a hole in your plastic lid. Some brands of lids have a handy little indentation in the middle of the lid where you can start your hole so you can have it nicely centered, though that is not necessary by any means. 3. Clean the hole up with your utility knife. Make sure you get any extra bits hanging off. You could also use a bit of sandpaper if you are more comfortable with that. 4. Insert your grommet into the hole. It should be a nice tight fit so you will have to bend the grommet in half to squeeze it in. 5. Push the fermentation lock into the grommet. Go slowly because this will be a very tight fit. You want it to be as airtight as possible so just trust that it will fit. You want the bottom end of the lock to be sticking out about 1/2”from the grommet. 6. Clean your lid completely. 7. To use the fermentation lid all you need to do is fill the fermentation lock with water up to the line indicated on the side. Then screw the lid onto your jar and you’re ready to ferment!

CHICKPEA MAGAZINE summer 2014

This your most basic recipe for sauerkraut. It is a small 2 quart batch to

Ingredients

Instructions

get you started before diving in making gallons of sauerkraut at a time.

1 pound small pickling

1. Make the brine by com-

You can flavor sauerkraut with caraway seeds, juniper berries, celery seeds,

cucumbers, both ends

bining the water and salt

dill seeds, mustard seeds or any other spices you love. You can also add

trimmed off

together. Stir the mixture

herbs, other shredded vegetables, or even shredded fruit. Experiment and

5 cloves peeled garlic

until the salt is completely

have fun with fermenting!

1/4 cup fresh dill

dissolved.

2 tsp dill seed 3 pounds cabbage, cored and shredded thin 1 1/2 tbsp salt

1. Get out your largest bowl and add in

1/2 tsp mustard seed

your cabbage. Sprinkle the cabbage with

1/2 tsp celery seed

salt. You may have to do this in batches if

1/4 tsp chile flakes

you do not have a large enough container.

2 tsp unflavored black tea

2. Start to massage and squeeze your cabbage with clean hands to soften it. After several minutes of this you can begin to pound your cabbage with the end of a rolling pin or large dowel to get it to release more juice. You want

leaves 1 1/2 tbsp salt 3 cups water

2. Add the dill, dill seed, mustard seed, celery seed, chile flakes and tea leaves to the bottom of a 1 quart jar. Pack in the cucumbers and garlic as tightly as you can. This helps keep them under the brine. It’s not a big deal

to have enough juice so that it will be covered in its own brine when jarred.

if you have to cut your cucumbers to make them fit.

3. Once all of your cabbage is soft and you have a good amount of juice

3. Pour the brine over the cucumbers to completely cover.

you can start to jar it. I recommend at least a 2 quart (1/2 gallon) sized jar for this much cabbage. Add the cabbage a handful at a time and make sure to press it down so that you get out extra air and bring the brine up. Continue to pack until you have all of the cabbage in. Pour any extra juice over the top.

4. Place a food grade plastic zip top bag filled with reserved brine or purchased weights on top of the cucumbers. Screw on the lid and let sit for 7 - 30 days at room temperature, or until it tastes right to you and the cucumbers are olive green throughout. I like to start tasting at day 5 and then

4. Cover the sauerkraut with a food-grade plastic zip-top bag filled with a

every other day after that until I am satisfied with the fla-

basic brine (2 1/2 tablespoons of salt dissolved in 4 cups of water) or with

vor. If you see any yeast or scum at the top of the brine you

weights. Screw on the lid and let sit for 24 hours. After 24 hours check the

can remove the brine bag, skim it off and replace the brine

brine level to see if the cabbage is submerged. If it seems that there is not

bag.

enough brine to keep it under you can add some of the basic brine mixture to the top of the cabbage. Replace the weights or brine bag and screw the lid back on and let it ferment at room temperature. 5. I like to check my sauerkraut for flavor after about 5 days. Then you can check every day or two until it is the flavor that you enjoy. It may take 30 days or more for it to get to the texture and flavor that you enjoy. Once it is done fermenting you can remove the brine bag or weights and place a regular plastic lid on the jar. Store in the refrigerator and it should last for many months.

5. Once they are done fermenting you can remove the brine bag or weights and place a regular plastic lid on the jar. Store in the refrigerator and it should last for many months. 6. Forgot the tea leaves or it didn’t work and you’re left with soft pickles? Pulse your pickles in food processor or blender to make relish! It will still taste great and the texture won’t be as much of an issue.

CHICKPEA MAGAZINE summer 2014

Now I cannot say that this a completely authentic recipe because Iâ&#x20AC;&#x2122;ve never been to Korea to make kimchi. I do know that there are probably as many kimchi recipes as there are families that make it so please adjust any of the spices to your own tastes as you make this. I like to shred all of my vegetables so that my kimchi is almost like a sauerkraut but you can roughly chop the cabbage if you prefer a more rustic texture. If you cannot find Korean Chile Powder (gochugaru) either in your local Asian market or online then feel free to use a mild ground hot pepper powder to taste. You can also use a combination of sweet paprika and cayenne pepper to mimic the flavor. Ingredients

Instructions

1 pound napa cabbage, cored and

1. Make the brine by combining the water and salt together. Stir the

sliced thin (about 1/2 head) 1/2 pound diakon or other radish, shredded or sliced thin 1/4 pound carrots, shredded or sliced thin (about 4 carrots) 4 cups water

mixture until the salt is completely dissolved. 2. Mix the shredded cabbage, radish and carrots together in a large bowl and cover with brine. Cover with a large plate to keep the vegetables submerged under the brine. Let the mixture sit at room temperature for 6 - 8 hours to soften the vegetables.

2 1/2 tbsp salt

3. Drain the vegetables but make sure that you save the brine. Mix in

1 cup scallions, sliced

the remaining ingredients and stir well.

4 cloves garlic, minced or grated 3 tbsp-1/2 cup Korean chile powder (gochugaru) 3 tbsp fresh ginger, grated

4. Pack the mixture into a 2 quart (1/2 gallon) jar. If the kimchi mixture does not have enough brine to cover it add some of the reserved brine to the top. 5. Cover the kimchi with a food-grade plastic zip-top bag filled with

reserved brine or with weights. Screw on the lid and let sit for 3 - 7 days at room temperature, or until it tastes right to you. I like to start tasting at day two and then every day after that until I am satisfied with the flavor. 6. Once it is done fermenting you can remove the brine bag or weights and place a regular plastic lid on the jar. Store in the refrigerator and it should last for many months. r

CHICKPEA MAGAZINE summer 2014

recipes & photos by Alexander Harvey If youâ&#x20AC;&#x2122;re like us your early summer garden is overflowing with tomato seedlings. Or your mid-summer market basket is full of tomatoes because you forgot to water those seedlings. Regardless, you have more than you need! Hereâ&#x20AC;&#x2122;s what to do with them.

CHICKPEA MAGAZINE summer 2014

s m oot h fr e s h tom ato s auce Ingredients

Instructions

1 tbsp olive oil

1. Heat the oil in a saucepan and sautĂŠ the

1 onion, finely chopped

onion and celery until translucent, add the

3 cloves minced garlic

garlic and sautĂŠ for a minute more, until fra-

1 stick celery, finely chopped

grant. Add the remaining ingredients, stir,

1 bay leaf

and bring to the boil, then reduce to a sim-

3 cups fresh plum

tomatoes,

peeled and roughly chopped 2 tbsp tomato puree 2/3 cup vegetable stock 1 tsp dried oregano

mer and cook for 30 minutes, cook longer for a thicker sauce. 2. Discard the bay leaf and transfer to a blender once cooled. Blend until smooth.

salt and pepper to taste

to m ato a n d h e r b q uick br e ad Ingredients

Instructions

4 cups plain flour

1. Preheat the oven to 200C/400F.

2 1/2 tsp baking powder 1/2 tsp salt 1 tbsp Italian herb seasoning 1 1/3 cup pureed fresh tomatoes 1/4-1/2 cup unsweetened vegan milk 1 tsp cider vinegar

2. Mix all your dry ingredients in a bowl, whisking together with a fork. Mix the wet ingredients in a jug or small bowl, whisk together and set aside for a few minutes, make a well in the dry ingredients and add in the wet. Mix together well until no dry bits remain. 3. Place onto a baking sheet lined with baking parchment and gently shape into a round loaf,

bake for 30 minutes to 40 minutes, allow to cool before slicing.

CHICKPEA MAGAZINE summer 2014

ch e r r y to m ato and jal ap e no ch u tne y Ingredients

Instructions

2 red onions, diced

1. Chuck everything together in a heavy bottomed

2 1/2 cups cherry tomatoes, quar-

sauce pan, stir, then bring to a gentle simmer. Simmer for one hour, stirring often, then bring the chutney to

tered 3 cloves garlic, thinly sliced 4 jalapenos, diced

a boil until glossy and jam like. 2. Transfer to sterilised jars and allow to cool before

1 cup soft brown sugar

refrigerating and using within the next month.

2/3 cup red wine vinegar the seeds from two cardamom pods

fr e s h tom ato s o u p Ingredients

Instructions

1 tbsp olive oil

1. Saute the shallots and celery in the olive oil until start-

2 shallots, chopped fine

ing to colour. Add the garlic and sautĂŠ until fragrant, add

3 cloves garlic, minced

the tomatoes and miso boulion, then bring to the boil

1 stalk of celery

and reduce to a simmer.

2 cups chopped and peeled fresh tomatoes (a mix of whatever you have works fine) 2 1/2 cups miso boulion, or vegetable stock

2. Cook until all the tomatoes have collapsed and softened, and then allow to cool and blend with the fresh basil, add back into the pan and simmer until warmed through and the desired consistency. r

1/2 lightly packed fresh basil leaves

CHICKPEA MAGAZINE summer 2014

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CHICKPEA MAGAZINE summer 2014