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medomhu.com medomhu Beathe Schieldrop is a freelance photographer and blogger in Oslo, Norway. She develops recipes with help from her ever positive family who will eat anything she makes them try. Her best helper is her daughter @irisradby. When Beathe is not cooking, she is probably out walking the family dog.
alittlebaker.com @jessicabose @littlebakerjess Jessica is a baker and blogger with an affinity for exploring the grand outdoors, growing her own food, and living minimally. When she's not dancing to 80s music in her kitchen, you can be sure to find her out on a trail somewhere between Utah and California.
urban-garlic.com breeganism Bree Rody is a business journalist, dance teacher and sandwich enthusiast. She lives in Toronto, Ontario with her husband and cat.
karolina-wiercigroch.com | dine-dash.com dinedashcom Karolina is a Polish food stylist and photographer, currently based in London. She loves beautiful food, culinary travels, sauna and hot yoga.
serifandscript.co @serifandscript Cara is the head of content & design for Chickpea, but also does freelance photography & lettering on the side. She enjoys playing Animal Crossing and watching old movies during her rare time off.
caseyjoylister.com @pinch_dash_glug Casey lives on the West coast of Australia in a little house near the beach, with a sprawling veggie garden and her dog, Maple. She loves cooking healthy vegetarian meals (especially using homegrown vegetables and native Australian edible plants), freelance writing, photography, art and music. Her desert island dish is spaghetti. The only food she dislikes is dill. She has cultivated a biological resistance to the effects of chilli and garlic.
Cantrips and Chamomile @lazyoasis Holly Scudero is a freelance writer currently living in Northern Virginia. She's a mother of two and has been living the plantbased life for more than three years.
kylebeechey.com kylebeechey Kyle Beechey is a New York-based writer, photographer and dessert enthusiast. When she isn't snapping 35mm photos or baking cake, she can be found scouring the markets of a foreign land & trying her best to pass as a local.
celesta.restaurant @celestamke Melanie Manuel is Executive Chef and Owner of Celesta, a vegan restaurant in Milwaukee, as well as founder of the Milwaukee Vegan Lady Boss chapter.
sophillustrates.com @sophillustrates Sophie is a a recently-graduated illustrator based in the south of the UK. Her drawings often aim to inspire a curiosity around the topics of food, travel and society, with a particular interest in sustainability & conscious living.
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chai tea homegrown peppermint tea garlic croutons salted caramel sauce
13 whole wheat toast w homemade chia jam 21 blueberry pancakes w dark chocolate ganache 57 apple cinnamon pancakes 57 gluten-free buckwheat & citrus pancakes 79 kutia, a sweet wheat berry pudding 87 roasted strawberry & balsamic muffins
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slow-cooked stew w homemade seitan barley springtime risotto salad ideas that don't suck build-your-own dinner party spreads dumplings w sauerkraut & wild mushroom fasola ze sliwkami, butter beans with prunes 81 barszcz with wild mushroom dumplings 85 butternut & lime tacos 85 butternut spaghetti w miso lime breadcrumbs & sage 87 strawberry & avocado salad w balsamic dressing 89 lemon & ginger tofu w soba noodles & bok choy 93 shepherd's pie
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our favorite nightly popcorn seven-layer taco dip macadamia herb cheese & coconut bacon stuffed dates semi-homemade pesto pinwheels RYE BREAD BOWL & RANCH DIP veggie platter w hummus fruit platter w easy no-cook caramel salty snack mix spinach & artichoke dip
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chocolate-dipped almond biscotti chocolate biscoff hazelnut cake salted caramel, dark chocolate & macadamia cookies caramel pretzel bites peppermint rice krispie treats friendsgiving pumpkin crumble bars jam thumbprint cookies mom's peanut butter cookies peppermint chocolate crinkle cookies sugar cookies w royal icing gingerbread cookies
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red velvet latte warm winter wine spiked gingerbread hot cider homemade hazelnut milk hot chocolate kompot z suszu, a dried fruit holiday drink lemon & ginger green tea cordial
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Chickpea magazine #29 together
by Cara Lkivermore
Chickpea magazine #29 together
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You know that feeling you get when you're sipping on a hot drink at the end of a busy day? Really picture that feeling, feel it deep down. Now add to that picture that you're inside and there's rain or snow falling heavily outside. Feeling cozier? Add some chill music, a few candles, a blanket, and some luxurious food, and you're on the right track to hygge.
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Chickpea magazine #29 together
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words, recipes & photos by Casey Lister The lucky ones get a single great and everlasting love. Just one. An earth shattering romance that starts with a bang, melts into soft and tender affection, then lingers on, strong and sturdy as an old, gnarled oak. For them, love is nothing more than an inevitable rite of passage, a forgone conclusion; obvious, unsurprising, simple. For the rest of us, love is summed up rather more aptly in Ringo Star’s words:
The challenge of picking (from the 7.5 billion inhabitants of our planet) a single human with whom to share the trials, tribulations and mundanities of life, is no small feat. It shouldn’t be surprising, either, if it takes more than a few attempts. But do not be deterred. Take heart, shelve your bewildered confusion, and allow me to remove at least a little of the guess work. Find below a chronological menu to guide (and feed) you through the fundamental stages of new romance. Love might be a battlefield, a circuitous and rocky road, peppered with pitfalls and potholes, but I’ll be damned if we can’t make the journey at least a little bit tasty.
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Chickpea magazine #29 together
Now I hope you don’t think me forward, but there’s really no two ways around this. Unless you’re Mary Berry, it’s highly unlikely you’re going to go out of your way to make someone a homecooked dinner on the first date. Who needs that kind of pressure?! And perhaps I’m being overly optimistic, but I figure what is rather more likely is that you might find yourself in want of a quick and easy breakfast the next morning. (Wink wink, you sly devil, you.) The beautiful thing about these pancakes is that you can pre-mix all of the dry ingredients and keep them in a jar in the cupboard, lying in wait for an especially special date. Then, in the morning, happy and hungover, you simply have to add the wet ingredients, the berries and voila! You are a domestic deity.
Dry ingredients
Instructions
1 cup wholemeal self-rising
1. Put all of your dry ingredients in one bowl, mix until well combined (at this point, if you like,
flour 4 tbsp coconut sugar 1 tsp baking powder 1/2 tsp salt Wet ingredients 1 cup coconut milk 2 tsp apple cider vinegar 1/4 cup soy milk
you can transfer the dry ingredients to a jar to keep and use later). 2. In another bowl, whisk together all of the wet ingredients except the blueberries. Add the wet ingredients to the dry ingredients and stir until well combined. Gently stir in the blueberries. 3. Fry a little non-dairy butter or olive oil in a frying pan. Pour a little of the pancake batter in (I find it’s easier to make a lot of smaller pancakes instead of a few big ones as they can be tricky to flip), and fry until both sides are golden brown. Transfer to a plate and repeat until all the batter is used up.
1/4 cup water
4. While your pancakes are frying, microwave the remaining 1/3 coconut milk until it’s very hot,
3/4 cup frozen blueberries
then stir in the dark chocolate until it has fully melted and forms a smooth ganache.
Ganache ingredients
5. Just before serving the pancakes, pour over the melted ganache. You can garnish with a few extra
1/3 cup coconut milk
blueberries if you like. Best eaten with a jug of strong coffee by a sunny window.
1/2 cup dark chocolate Notes For simplicity’s sake, I buy a single 400mL can of coconut milk. I use 1 cup of the milk in the pancake mix, and then use the remainder in the ganache (it works out to about 1/3 of a cup, but don’t worry if you have a little more or a little less, the ganache will still taste great). I’ve found the longer the pancake mix sits before cooking, the thicker it tends to get. You want it fairly runny for frying, so if you notice it thickening, just stir through a little extra water until it’s back to runny pancake consistency.
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Chickpea magazine #29 together
You’ve survived the first month. Congratulations. A lot of people don’t even make it this far. I like this stage. It involves a lot of tasty dinners, bottles of wine, nice clothes, neat hair and taxis. You’re still both on your best behavior, but by now you’re probably getting the inkling that you kindaaaa like LIKE each other. Which is fun. Butterflies in the belly and all that jazz. You still wanna look cool though, and totally nonchalant. Which is why my next dish recommendation is this: springtime risotto. If he’s a romantic you can tell him that you made it in honor of your blossoming romance. If he’s, er… not, you can just act cool because this dish is pretty effortless, and it involves cooking with – and drinking – wine. Molto romantico! The best way to make this dish is standing around the kitchen together, wine in hand, jazz playing in the background. The risotto takes a little while to cook and requires a glug or two of wine, but it’s very hard to overcook or mess up, so the chances of dinner not working out are slim. As for your budding relationship…that one’s on you.
Ingredients
Instructions
1 tbsp olive oil
1. In a large, deep frying pan, fry the olive oil, red onion and garlic until the onion
1 red onion, finely diced 4 cloves garlic, finely diced 1/2 cup pearled barley 4 1/2 cups (1L) vegetable stock 1/2 cup white wine 3 baby zucchinis, cut into chunky coins 6 spears asparagus, cut into thirds 1 cup frozen peas 1/4 cup pine nuts rind of 1 lemon 1/4 cup fresh basil, roughly chopped
goes translucent and starts to brown. Add the barley and fry for another 2-3 minutes. 2. Pour in 1 cup of the vegetable stock and the white wine. Cook, stirring every few minutes, until the stock has been absorbed, then add another cup of stock. 3. Repeat this process of adding stock, reducing the liquid and then adding more, one cup at a time, until around 1 cup of stock remains. 4. Add the final cup of stock along with the baby zucchinis and cook for about 5 minutes, then add the asparagus, peas, pine nuts, lemon rind and basil. Cook for only a few more minutes, until the peas and asparagus have gone bright green. Serve immediately, with a little extra basil on top.
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Well, you’ve done it. You’re an item. I hope you’ve picked wisely because it’s looking increasingly like you’re gonna be stuck with each other for a little while. Now comes the scary part: meeting the parents. To be honest, I think I’m more skilled at getting parents to like me than I am with their sons. For the boys, I feel compelled to bring my A-Game. Witty banter, pretty dresses, perfume, pithy societal observations, well-formed scientific and political opinions, yadda yadda yadda, it can be a bit of a tiring gig. With the parents, I just bring food. See, it all comes down to Pavlovian conditioning. We like to think we’re a complicated species – very self-aware, very reflective and cerebral. But really, we’re not all that different to the dogs Ivan Pavlov trained to salivate at the sound of a bell. You want your new beau’s parents to like you? You gotta BE that bell! Arrive with a plate of these salted caramel, chocolatey goodies and a subconscious association will start to form. Sweet biscuits = sweet girl. What’s more, the mother will love you for feeding and nurturing her son and the father will just want you to keep coming ‘round with cookies. Perhaps I’m being a little bit cynical, but I’m not the first to be. Culinary manipulation is an in-law wooing device that has been employed to great effect for millennia. It’s time you get on board.
For the caramel
Method
1 and 2/3 cups (400 mL) coconut
1. To make the salted caramel sauce, place the coconut cream, brown sugar and salt in a
cream 1 cup brown sugar 1/2 tsp salt For the cookies 1/2 cup buckwheat flour 1 cup wholemeal plain flour 1 cup almond meal 1/2 cup roughly chopped hazelnuts 1/2 cup dark chocolate chips a few pinches of salt flakes
saucepan and bring to a boil. Turn the heat down and continue to cook until the sauce has turned a deep caramel color and reduce in volume to around 1 cup. 2. While the caramel is cooking, combine all your dry ingredients (except for the chocolate chips) in a bowl. 3. When the caramel is ready, pour it into the dry ingredients and mix well to combine. The mixture may be a little warm, so leave it to cool before mixing in the chocolate chips (otherwise they’ll melt). 4. If you want big cookies, roll the mixture into 6 balls. If you want smaller cookies, roll the mixture into 12 balls. Flatten these out and place them on a lined baking tray and sprinkle with salt flakes. Bake in the oven at 350°F (180˚C) for about 10-15 minutes, or until the
cookies have started to brown. Place on a wire rack to cool. (Or bundle them up immediately and take them to your future in-laws while they’re still piping hot and chewy, you’ll be like the daughter they never had in NO time flat!) r
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words by Bree Rody-Mantha When I was young, I often found myself walking a
something that was impossible to do if you were poor, that
razor’s edge of wanting to stand apart while also finding
had smiling, glowing white women at the center of the
unquestioning acceptance among my peers.
movement, that disregarded the labor of people of color.
I wanted to be the cool, offbeat, Juno-esque girl who wore Ramones shirts, listened to melodic screamo and was validated – praised, even – for standing out. While I was
a comeback for every one of those allegations, although I never felt fully comfortable making them myself.
certainly a poseur, that stage did lay the groundwork for a
For six years, I walked a fine line, chiming in when I felt
socially progressive and mildly anticapitalist adult.
comfortable, but mostly remaining a silent supporter of the
This became more subdued in my 20s, but it never fully went away. While I switched from screamo to radio rock and put my studded belts away, I always expected to be lauded for my decisions to stand out – which is why going vegan was such a conundrum. On one hand, I enjoyed the positive attention I got for being vegan. I was pointedly different from my peers for what I considered to be a virtuous reason. Awestruck utterances of “I could never be so disciplined” rang like bells in my ears. But with that mild praise and admiration, I also endured a large amount of scrutiny – much of it from a surprising place. I could have dealt with the ballcap bros sneering, “But bacon!” I found it easy to deflect my suburban, meat-andpotatoes parents’ insistence that I would die of a protein deficiency. I had a harder time dealing with criticism from feminists, from anti-racist advocates and the LGBTQ community. I’d spent much of my adult life chiding veganism as
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As I dove into veganism myself, I learned that there was
vegans I thought were the least “problematic” while bowing out of any discussions that I didn’t have an easy answer for. Then something happened in my city. Toronto has always had a fairly good selection of vegan restaurants, cafes and bakeries. And, like most cities, Toronto’s vegan offerings have risen in abundance in the last few years. While these new offerings are all throughout the city – there’s a vegan pizza joint in Christie Pits, an haute plant-based spot in Yorkville, an animal-free bakeshop in the Beaches and more. But in the last two years, one neighborhood became the center of a vegan brawl. In 2016, Parkdale, a residential and commercial neighborhood located along the west stretch of Toronto’s Queen and King streets, became the home to a new vegan junk food joint: Doomie’s, an offshoot of the L.A. restaurant of the same name. Parent company The 5700 Co. opened the high-fashion vegan boutique The Imperative less than a year later, and has been growing ever since. This past summer, it opened a vegan ice cream shop, bakery café and brewery, all along the same stretch of Queen. It has a name: “Vegandale.”
Chickpea magazine #29 together
Parkdale may share a suffix with the plantbased nickname given to it by The 5700, but many anti-gentrification advocates agree that there’s more dissonance than harmony between the two. Parkdale, once known as “the landing strip” for its high number of South and East Asian immigrants, the site of a massive release of psychiatric and mental health patients in the 1970s, synonymous with large clusters of packed, often illegal boarding houses, has since become Hipster Heaven. Its once cheap real estate has attracted home flippers and opportunistic entrepreneurs, driving up the cost of real estate and leading to “rennovictions” and rent strikes. Some didn’t take too kindly to street-facing signage that said “Morality on tap” or “Baby steps are for babies. Be a grown-up. Go vegan.” Especially when on the other side of those doors lay menus and racks featuring astronomical price tags – $900 parkas, $200 boots, $10 for a few jalapeno poppers. But this story is not about Parkdale, or even Vegandale. But it is about how I found myself, for the first time, entirely on the “wrong side” of a vegan debate. I’d thought for the longest time that I could find my ethical allies in vegan junk food joints and faux leather retailers. After all, purveyors of these goods helped to buck the trends that veganism was a mecca for the rich and thin and those with the perfect dairyfree complexions I’d heard so much about. They were in it for the right reasons, I told myself! But this conflict, which pit a for-profit business against a community group and had ethics at its core, made me realize that vegan capitalism is not the same as vegan community. Banding together as vegans against a group that was generally pro-human rights wasn’t necessarily the best look for the movement.
come together with the most strength when rallying against people speaking on behalf of the marginalized, perhaps it is best that we let the community merely disperse.
Dismissing the legitimate anger, sadness and concern as “haters” seemed tonedeaf, especially from people who claimed themselves to be activists. Of course, as much as we can abide by the whole “vote with your dollar” rhetoric, many of us can agree that buying a $200 faux leather jacket does not make one an activist. Avoiding leather may be the right choice, but we don’t find community behind a cash register. Veganism is everywhere, including in our grocery stores, our concession stands and our department stores. On one hand, the mainstreaming of veganism has meant more accessible goods and services for those who lead the lifestyle. But in another way, it feels like when veganism jumped onto the cosmetics counter (and our Instagram feeds), it left some of its more radical, revolutionary spaces behind. That’s not to employ the same thinking I had when I was a poseur-punk teen – “This was cool until it went mainstream!” – but rather to ponder on whether or not the vegan community is still a community at all. If what holds us together is things, and not ideas, then we’re no more of a community than a group of 50 shoppers in a book signing lineup are. And when the alleged community seems to
Chickpea magazine #29 together
When I let myself officially break off from the vegan community – still maintaining my commitment to veganism itself – I expected to feel lost, sad, without value. I thought I would feel like a long-discarded piece of space junk, floating aimlessly and hoping for a chance collision, at best, with something meaningful. But I’ve realized that there’s value in that, as well. To allow myself the freedom to move outside this alleged “community” I may have pigeonholed myself into has allowed me to exchange ideas with people that I don’t necessarily align with ideologically. I’m no longer tasked with choosing between my values as a vegan and my social justice values. I no longer have to apologize for the actions of a community, because I no longer depend on that community to validate my choices.
Yes, it means that I am still occasionally at odds with people around me, and it means that I don’t have a built-in group of cheerleaders to go to for affirmation when I occasionally am made to feel negative for my choices. It takes more energy to explain and justify my choices, because no one will do it for me. But somehow, even though it took nearly 30 years, I can say that I’ve learned that the only validation I really need is from myself. r
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words & illustrations by Sophie Parsons
The boundaries of our seasons are becoming increasingly blurred by the effects of global warming; summer seems to last longer into the year until we’re suddenly thrown into the midst of the harsh contrast of winter. Perhaps more than ever, much of our habitual lives are becoming shaped by the seasonal changes. We are encouraged to eat seasonally; apples and pumpkins to reflect the burnt hue of the trees, cinnamon and roasted vegetables to warm cooler weather. Similarly, the onset of short days and long nights bring with it the want for seeking comfort indoors, with early nights and dimly lit dinner tables.
how to achieve an element of Danish cosiness. Food, or rather the experience of eating, is one that is deeply entwined in the concept of ‘hygge’. There is something wholesome about the act of sharing a meal with loved ones in the comfort of your own kitchen that can be missed from an overcrowded restaurant setting. Meals that can be eaten out of warm bowls, cupped with one hand and spooned casually with the other; noodle
soups,
lentil
curries, roasted veggies
Copenhagen is a city that revels in the contrast of
and a side of warm bread.
seasonal living. At the first sign of warmth, streets and
Perhaps it is the pureness
bridges are lined with beer drinkers making the most
of a home-cooked meal,
of the evening sun. In contrast, as the winter draws
or the soft music of a
in, people become insular, retreating to the warm
much loved playlist and
glow of the indoors. This, however, doesn’t mean a
the knowledge that this
forgoing of socializing. In fact quite the opposite.
private space is yours, shared
The Danish concept of ‘hygge’ is an outlook for
with only the best company.
which there isn’t a comparable word in the English
A ‘hyggelig’ environment goes
language. Now defined by the Oxford English
beyond that of candles and a well-
dictionary as ‘a quality of cosiness and comfortable
laid table setting; it is more of
conviviality that engenders a feeling of contentment
the comfort that comes from the
or well-being,’ the concept inspired an influx of how-
much
to books and Pinterest moodboards with advice on
company.
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loved
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My two month visit to the Danish capital happened
As an introvert, solo travel allows for a peaceful kind
as the seasons began to change and autumn was slowly
of immersion into a new city’s culture that is as much
creeping in. Having been drawn to the city’s balanced
about observation as it is exploration. However, there is
attitude to life and appreciation of slow living, solo
a comfort that came in the form of old friends visiting
travelling meant ‘hygge’ became more about the
and the making of friends with shared affections for
mindfulness that comes from sitting in cafes, tea
daal and porridge. Shared window seats and apple
and journal in hand. Just out of university, this trip
pies in a little yellow cafe, facing on to a rainy square,
began as a way to fill sketchbooks with observational
created a ‘hygge' experience that went beyond that
illustrations and documenting a lifestyle that I wanted
of the plant filled room and cinnamon smell. It was
to be a part of. As a self-confessed foodie, the pages
about the comfort of sharing this experience together,
filled with sketches of table settings, paintings of food,
something that as a solo traveler is harder to find. This
remnants of cosy afternoons in window seats. Opting
feeling of contentment was woven into the evenings
for spots which offered the opportunity to hide from
we opted for staying in over alcohol and bars; a shared
the blustering winds with vegan apple and cinnamon
lack of will power for the plant based ice-cream cookie
pies and chai lattes offered a solo insight to the coziness.
sandwiches just five minutes around the corner. Whilst
Comfort food is not a new concept. But whilst usually
I will always be an advocate for solo travel and the
associated with heavy pasta dishes or anything laden
confidence and contentment that it can offer, there is
with cream, the emotional comfort of ‘hygge’ comes
a comfort in staying in with a much loved friend that
from a different kind of warmth, spiced and wholesome.
can’t quite be replicated alone. Those few shared days of
The best example being the popularity of the porridge
cinnamon bun fueled strolls and home-cooked noodle
cafe, Grød which offers toppings of seasonal compotes,
soup dinners offered a better understanding of ‘hygge’
nuts and granola. Time spent in a porridge cafe seems
than any cafe experience created with candles and plant
apt in a city with a word for such occasion.
filled corners.
Chickpea magazine #29 together
Two months of living a Danish life inspired an outlook which is in turn a little more balanced, more appreciative of slowness and an understanding of comfort that goes beyond my choice of breakfast. Despite the moodboards on Pinterest, the movement goes deeper than the aesthetic of your kitchen space to encourage an appreciation of the people in your life that you feel truly comfortable around. Whilst this isn’t to say that I won’t be returning home in search of candlesticks and beautiful ceramics, life will just begin to combine the two with dinner parties and nights in. Perhaps it means recreating the incredible experience that was the chai spiced ice-cream cookie sandwich, eaten contently at the end of a food filled evening with friends and family. And that is something I am completely okay with. r
by Cara Livermore Whether you're planning a big party, having people over last minute, attending a family gathering filled with omnivores, or you're a part of a group potluck, there are so many opportunities to show up with good vegan food. So often we used to show up with just some tortilla chips and pre-made salsa, and while that's totally fine, with a little bit of forethought you can come up with so many more options for both vegan and non-vegan guests alike. We always feel responsible to bring the best plant-based options, not just for ourselves but for any other vegans/vegetarians there and to show omnivores that the food is really, really good. (Although, this stems from years of simply just wanting options other than dry salad and liquor at family get-togethers.) Our biggest way of effectively communicating without a huge argument at parties is to just show up as happy, giving vegans that have their arms full of food that everyone can share. Here are our favorite party foods and meal ideas for you to try out at your next gathering. Here's to tasty food that isn't just plain veggies!
possible so people can lounge around. Put We focus mostly on the main living
on some chill music in the background,
area(s), the kitchen, and the bathroom.
and make it festive if you like!
Even if you're cooking for the party, you can keep the kitchen clean by picking up as you go. Utilize any down time in recipes by tidying up counters and the sink. Oh, and clear out space in the fridge in advance for others to put their food and drink. Make sure you have enough blankets, pillows, towels, toilet paper, soap, etc. for your party, and if applicable, for people to
Depending on what type of party you're having, make sure you have some things prepped beforehand. Will there be kids there? Have some toys or coloring books out. Playing games? Get your system set up or have a board game out.
sleep over.
Like we laid out in our Hygge Guide (page
I never do this well enough, but give
11), think of sight, sound, smell, taste,
yourself an extra day to get everything
and touch. Get some candles burning,
done. You don't want to be scrambling to
pillows and blankets out if you live in a
finish when everyone gets to your place, or
cold climate, and clear as much space as
be stuck in the kitchen while everyone else is having fun.
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Maybe you have an hour to put something together that's not boring, but you also don't want to overwhelm your kitchen with dishes. Or you want to prepare a dish or two a couple days before, to save you time while you're fighting through rush hour on the party day. Let's make some easy dishes that aren't hard to transport, but still impress.
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Chickpea magazine #29 together
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G ET OUR FU L L IS S UE HER E TO READ THE REST OF THIS PIECE
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to s b y p es , & p h o ci re s, rd o w ie ld ro p B ea th e S ch We dont use plastic bags. We try to avoid throwing away food. We recycle. We cook from scratch. We drive an electric car. We repair our clothes. But still – each year Christmas usually ends up being some kind of shopping frenzy. In the last minute we buy stuff that is totally unnecessary, and way too expensive. Not this year! Already this summer we started talking about how we could do it differently, and not so much because of a guilty consciousness, but because it's also fun. Everything we wrap as gifts this year is going to be home cooked, homemade or have a vintage quality. Its like a new hobby. We are visiting flea markets and vintage markets almost every weekend, looking through our bookshelves, loft and cellar. We might find something suitable for a friend or neighbor. We have made the project a priority, so it is really on our minds every day.
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In this project lists are essential. It is really nice to make beautiful lists in cool notebooks, but since this is an ongoing project, and inspiration can hit at any time, it has shown to be useful to keep extensive lists also in our phone. I mean, keep it real. What do you always bring with you? Your phone. The list should include the names of everyone you are getting something for Christmas, included neighbors, teachers and colleagues at work. Start out with ideas of what you think can make great presents – write down their hobbies if you know them. With this is mind, it is easy to casually ask them if they have read this book, and do they need more seeds for their garden, and is it true they have a vinyl record player? With this ongoing project it has come as a bonus that we watch less tv and Netflix. We are knitting, testing recipes and going over the lists over and over again. It has turned out that the project makes the entire family more active, and it is fun to have a common goal. (And keep a big secret.) Since we are better in the kitchen than on the sewing machine, our best find so far has been loads and loads of mason jars. We are planning to filling them with lots of goodies and drawing
Irene - pouch with zipper (find fabric)
and painting cool labels.
Bonsak - book (Robert Seethaler) Ebbe - vinyl record (jazz) Reidun (mother-in-law, 81) August - thriller novel, bread croutons, knitted beanie Iris - cookbooks, kitchen utensils Kristin - tea, nuts, non-gluten snack Tatiana - seeds from the garden, gardening books, vase ? Synne - linen napkins ( with embroidery?) Monica - gardening book, Christmasy vinyl record Bjarne - knitted beanie, tea bags for work, novels Neighbour - small jar with gingerbread cookies Christian - rosemary from the garden Inger - cookbooks
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2 cups black tea
Heat your oven to 300°F (150°C.)
diy bath items
roasted nuts
6 short cinnamon sticks (25g)
gingerbread cookies
crackers
1/4 cup (20g) cardamom pods
granola
italian breadsticks
2-inch piece (20g) dried whole ginger
biscotti
homegrown herbs
2 tbsp (10g) cloves
Crush all the spices in a mortar, or pulse them in a food prosessor, one spice at a time, then blend everything together.
we ended up with lots of peppermint this year. Peppermint is quite invasive, so it's best to keep it in a separate corner of the garden or in
Either fill tea sachets with one tsp in each, and fill up a mason jar, or pour the blend in smaller jars or tin
needs some water from time to time. I simply
some warm milk of choice and a touch
cut the vines and hang them to dry out of the
of sugar.
the branches also tend to brake, so make sure
One entire mason jar of dried
you go over the harvest afterwards, and pick
peppermint (Mentha piperita) will
out the larger pieces that are not leaves. Leaves
last through the winter.
grow, and this year one of my friends who is quite the foodie will get a small glass of homegrown rosemary in a flea market jar. He
quite evenly covered.
until completely dry and crispy, and reduce the heat if the bread seems too brown to much. Excellent in soups!
from a can!)
crunch them so all the leaves come off. Some of
Rosemary and thyme are also quite easy to
into the oil, making sure the bread is
1 can of coconut milk (full fat, not
them in a big paper bag, and shake them and
in our smoothies. Works like a charm.
oil, turning and pressing the pieces
1 cup coconut sugar
sun. When they have dried completely, I put
as added flavor. Sometimes we add some leaves
With your hands, roll the bread in the
containers for gifts. Tip: This tea tastes even better with
be used as-is, or you can blend it into black tea
baking sheet, add a pinch of garlic salt
Let the bread bake/fry in the oven
a pot. Peppermint is a modest plant, and only
from Menta piperita make a good tea, and can
in small dices. Pour some oil on to a and a generous amount of oregano.
Put the black tea in a large container
Even if we didn’t plan it from the beginning,
Cut whatever stale bread you have
1 tsp sea salt Pour everything into a pot and
Add a generous pinch in a cup of freshly boiled water, let sit for 5 minutes. No sweeteners needed. Herbs from the garden are absolutely great on taste.
1 tsp vanilla seeds
bring to a boil. Reduce to a gentle simmer for 20 minutes. Let cool. If you like it thicker, let it boil for ten more minutes, but it will thicken up quite a bit in the fridge. We reheat it carefully before serving so it pours more easily, and add a pinch of salt on top.
will appreciate it I am sure.
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Chickpea magazine #29 together
Every school in Norway with some
kitchen ware, clothes and so on. As
self respect will have a marching band.
a flea market “regular”, you soon discover
This is mainly because of Norway's
which schools are better on books, which
National Day, the 17th of May. Traditional
have nicer kitchen ware and which has the
celebration
schoolchildren
best furniture. School flea markets tend
marching through the town center, past
to be very cheap, and it is always fun to
the city hall, singing songs behind the
get a bargain. The schools with the best
marching band. The marching bands are
reputation will have long queues outside
to a large degree funded by the income
before they open the market.
includes
from the flea markets.
In Oslo we also have a couple of weekly
As Oslo is the capitol, and has the most
vintage markets, and one of the most
inhabitants and schools, there is an
charming ones is just around the corner
abundance of flea markets. They will
from our house, so we basically stop by
take place during the weekends in spring
every Saturday if we are in town. It is
or fall, and are all quite well organized.
packed with real treasures, lots of people
The larger the marching band, the more
and a special car selling waffles! This is a
parents are involved, which makes for
great spot to find glasses, old frames and
a better market. The same rooms in the
vintage jewelry.
schools are used every year for the different
cookbooks ( three recent good ones) gardening books three old butter knives (we are keeping them…) recent novels silk scarf vinyl records cool jumper
clip-on earrings for my mother in law who doesn´t have pierced ears, how cool is that?! old tin box with rose
mason jars (seriously why are people giving them away?!) old tins linen napkins beautiful fabric for sewing pouches (not finished sewing, hopefully we´lll make it)
motif for cookies (really want to keep it, we'll see) glass vase
departments: books, electric appliances,
36
Chickpea magazine #29 together
When we recieve gifts, especially gifts with beautiful wrapping, we make an effort not to rip the paper and store it for later occasions. This means having lots of paper in different sizes, with different patterns and colors. For my sister-in-law, we have decided to wrap her present in a vintage silk shawl we found at a local flea market in a Japanese furoshiki style. The real gift here is the scarf! For small gifts we fold boxes from old magazines. Not so glossy pages are the best, and look better. Our favorite are gardening magazines with thick paper. Some hardware stores also sell kraft paper rolls with no packaging! r
Chickpea magazine #29 together
37
words & recipe by Holly Scudero My
mother
nearly
cooked
every
siblings
us
night
and
I
dinner
when
were
my
little,
shredded
happened. It did, but making
feeling fancy. Bake in the oven
and
until
eating
“real”
food
was
cheese
if
everything
you’re
is
hot
and
remember
more of a weekend activity than
bubbly, and perhaps until the
those days too clearly. I have
one for busy school and work
top of the potatoes are a bit
fuzzy memories of waiting for
nights.
golden and crispy.
but
I
don’t
spaghetti soup,
really
to
of
boil,
of
bean
gloriously
lumpy
mashed potatoes, and of pies made from the apricots in our backyard. So much of the fabric of my childhood is wrapped up around sharing meals, and yet many
of
those
memories
are
vague at best.
Still,
one
strongly my
mom
meal
was ever
I
the
remember
first
made
time
what
she
called “Shepherd’s Pie.” It’s not something I ever remember eating as a small child, but once my mother introduced us to
it,
regular
the
recipe
part
of
became
the
a
monthly
When I was a bit older, my
meal rotation. The dish wasn’t
mom
full-time.
completely “from scratch,” but
surprisingly,
it involved more cooking than
began
Perhaps we
working not
followed
the
lead
of
so
many others in my generation and
began
convenience
eating foods.
far
more
Homemade
mashed potatoes were replaced with dehydrated potato flakes, cans of soup were bought in bulk from the local warehouse store, and desserts were more commonly picked up in the grocery store bakery than prepared at home.
38
It’s not that cooking no longer
many of our other meals did when I was in high school. The
basic
recipe,
as
And that’s it. Simple, filling, and fun. I
moved
into
my
own
place
after I finished two years of community
college.
At
that
time, I knew next to nothing about
cooking,
much
less
about healthy cooking. I was newly vegetarian, and my thenboyfriend
and
I
of
with
jarred
pasta
frozen
ate
veggies,
a
lot
sauce,
and
canned
fruit. Cheese was a staple. I considered it a healthy swap
taught
when we started buying “whole
by my (omnivore) mother: Take
grain”
one package of ground meat and
mix in place of the original
brown it. Mix in frozen peas
variety. We ate low-sugar table
and carrots, and one prepared
syrup with our frozen waffles
package
and
of
brown
gravy.
Top
biscuit
and
occasionally
pancake
indulged
with mashed potatoes (instant
in giant tubs of cookies to
is
portion out for lunches.
okay),
and
maybe
some
Chickpea magazine #29 together
In
short,
meal-planning our
took
the
vegetarian
crumbles
were
similar recipe in a recent
although I’ve been known to
methods
of
sometimes
replaced
with
issue of Vegetarian Times.
sneak a turnip in as well.
The
in
The gravy is almost always
we
separate
childhoods
other
brands
and
styles,
vegetables
mixed
and merged them with our
or with textured vegetable
were all fresh, not frozen.
homemade, now that I know
vegetarian
protein.
We’d made the recipe a few
how easy it is to whip up
times
mashed
a batch of mushroom gravy
ideals.
It
We
experimented
neither of us really knew
veggies to the mix: corn,
potatoes in recent months,
(and the mushrooms add even
that
much
green
and
this
time
more umami to the finished
Our
primary
The
had
the
inspiration
was
including one sweet potato
mushroom
in with all the russets.
cooking.
motivation
beans,
sauteed packaged
within our budget.
sometimes
I still remember the very first time I tried making my
mom’s
as
a
Shepherd’s
vegetarian.
I
Pie had
bought a package of soybased
“ground
crumbles”
I
sometimes
onions.
at that time was staying
gravy
different
real
with
about
adding
with
was far from healthy, but
brown
gravy
canned
instead.
even
One
remember
time, finding
a country gravy mix that happened to be vegetarian, and the results were quite satisfying.
Canned
around
mushroom
I of
gravy
brought everything together quickly and easily. The
dish
Sure,
my
was
a
brother
dish). I’ve been fully plant-based for several years now, so that has changed the recipe, too.
The
mashed
potatoes
are made with coconut oil
success.
or
vegan
scoffed
and
the
margarine gravy
now,
is
made
at my “hippie food,” but
with almond, hemp, or some
to replace the meat and I
For our first Thanksgiving
most of the family gave it
other
had been thrilled to find
in
we
a taste, and my own mother
non-dairy milk. Cheese is
envelopes
hosted
The
gave it a big thumbs up,
completely
brown gravy at the local
entire family. My in-laws
which meant the world to
sometimes I add a sprinkle
health
offered to bring the meaty
me. That Thanksgiving was
of nutritional yeast to the
frozen veggies and instant
entree,
wasn’t
a huge success, and while
potatoes instead, sometimes
potato
flakes,
it
tasted
willing to have it cooked
I can’t point specifically
not,
but
exactly
like
the
family
in my kitchen (and our oven
to
adds
a
of
food
vegetarian store.
With
standby. Years passed. The boyfriend became
the
husband,
that
first apartment changed to a different apartment and eventually a house, and our diet continued to evolve. We both learned more about cooking.
We
shopped
less
at discount grocery stores and more at the “regular” market, sometimes even the farmers’ market. We joined
our
first the
house, family.
since
I
it’s an integral part of
bean
casserole
the
green
to
suit
her special dietary needs. My
brother
brought
the
pumpkin ale. Other dishes were to
changed please
my
slightly vegetarian
sensibilities--vegetable broth instead of chicken, olive oil instead of bacon grease.
We
had
quite
a
spread.
over
lot
of
course, I made Shepherd’s
foods,
but
we
Pie.
simple
Pie
evolved,
that
we
Will
my
recipe
continue
but
a dish my own children will
I’ve finally settled upon a
someday associate with the
basic recipe.
holidays,
continued
to
change,
Lentils
are
standard.
Veggies
of
onions,
now
the
consist
garlic,
carrots,
peas,
but
common
to
find
kernels
of
yellow
it’s bright corn
tucked in, and green beans
filling. The potato topping
Shepherd’s
of
is
too.
having been inspired by a
Chickpea magazine #29 together
texture
simply don’t like.
biggest dream is that it’s
Pie
ever used lentils in place
The
“cheese”
has
Shepherd’s
the
crumbles,
vegan
menu;
my
to
veggie
the
That’s
That was the first time I the
off
of
In the years since then,
some
years,
type
to change over the years?
add
those
that
the memory.
and
a
were learning. And
the
Shepherd’s Pie as reason,
adapted
We
processed
of
sister
And for the meatless main
ate
version
was too small anyway). My
a CSA. We bought cookbooks. still
my
“neutral”
welcome texture
usually
some
variety of mix
the
evoke
very
likely!
one
memories
autumn December
days
My
that
will
of
crisp
and
mornings.
frosty The
smell will bring memories of joyful times spent with family,
and
the
taste
– even in the height of summer’s heat – will spark thoughts of the end-of-theyear holiday season.
of
russets, sweet, and reds,
39
40
Chickpea magazine #29 together
Filling
Gravy
Topping
1 cup lentils
1 1/2 cup water
2 cups chopped potato, ~2 large
3 cup water or vegetable broth
3 tbsp tamari (or soy sauce)
potatoes (russets are best, but
1 tbsp oil
1 tbsp minced garlic, ~1-2 cloves
red or yellow works, too)
3/4 onion, diced, ~1 medium onion
1/2 tsp onion powder
1/2 cup carrot, chopped, ~2 small
1/4 tsp ground ginger
carrots 1/4 cup frozen peas
3 cups white mushrooms, sliced, ~8 oz.
1/4 cup frozen sweet corn
1 tsp Italian seasoning
1/4 cup green beans, chopped
1/2 cup almond milk
(fresh or frozen) 1 tsp minced garlic, ~2 cloves
3 tbsp arrowroot powder or cornstarch 3 tbsp nutritional yeast 1/8 tsp salt
Instructions
1 cup chopped sweet potato, ~1 medium sweet potato 1/4-1/2 cup chopped turnip, ~1 small turnip (optional) 1/4-1/2 cup vegan margarine or refined coconut oil 1 tsp nutritional yeast enough almond milk to reach desired consistency salt & pepper to taste
1/8 tsp pepper
1. Preheat oven to 375°F. 2. Combine lentils with water or vegetable broth and cook until tender. Drain and set aside. 3. Add potatoes, sweet potato, and turnip to a separate large pot of water and boil until soft, then drain. Return potatoes to pot and add margarine. Mash thoroughly. Add salt, pepper, and nutritional yeast, plus a splash of almond milk. Mix, adding more almond milk if needed to reach a creamy consistency. 4. Meanwhile, saute onion in water or neutral oil until it begins to soften. Add garlic and remaining veggies. Cook until all are moderately soft. Mix with lentils. 5. For gravy, combine water with tamari, garlic, onion powder, and ginger. Bring to a boil, then add mushrooms and Italian seasoning. Simmer until mushrooms are soft. Separately, combine almond milk with nutritional yeast and arrowroot powder. When mushrooms are done, add almond milk mixture and continue simmering until gravy thickens. Add salt and pepper to taste. 6. Mix gravy with lentil and vegetable mixture. Spread in a 8x8 or 9x9 square baking dish. Spread potatoes on top of lentil/vegetable/gravy mixture. 7. Bake 30-45 minutes, until hot throughout and gravy starts to bubble up the sides.
Chickpea magazine #29 together
r
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Chickpea magazine #29 together
Chickpea magazine #29 together
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