by Tara Lange
ChickpeaMagazine is ahigh quality, visually rich foodmagazine. Though similar in some ways to other magazines featuring food, Chickpea is set far apart by itsdedication to a 100% vegan lifestyle. In 2011, after Cara Livermore and Bob Lawton spent a year growing their food bloghipsterfood,they decided it was time for something else and founded the magazine.”We wanted to make something in the same style as the blog, but with more community interaction and long-form features,” explains Livermore.
Though some are wary of a food magazine lacking bacon and goat cheese, this veggie-focused publication packs a punch. Chickpeashowcases the best that vegan cuisine has to offer”whether it’s a personal story, new book, a killer recipe or a photo story that captures the essence of the season at hand.” Itencourages whole foods and whole ingredient lifestyles.
Run solely by its two founders, Chickpeaobtains all of its content from open submission calls online. The magazine’s contributors range from beginners with great ideas, to experts with well-tested recipes.
Committed to producing a quality product, and to the beliefthat magazines should not exist simply “to promote products from huge corporations,”all issues are printed on recycled paper and are advertisement-free.
Coconut Zucchini Fritters
300g (2 cups) zucchini, grated
30g (1/4 cup) flour
20g (1/4 cup) shredded coconut
3 tablespoons ground flaxseed
6 tablespoons water
2 tablespoons vanilla sugar
2 teaspoons lemon zest
Pinch of cardamon
1. Stir together flaxseed with water, set a side. In a big bowl, combine flour, coconut, sugar and cardamon. Add the flaxseed and whisk together.
2. Gently stir the zucchini and lemon zest, stir until combined.
3. Heat oil in a non-stick frying pan over medium heat, then drop one tablespoon measures of zucchini mixture into pan, fry for two minutes each side.
4. Transfer to a paper towel and repeat with remaining zucchini mixture. Serve with fresh mint and extra lemon or orange zest to taste.
If you’d like to submit a vegan-friendly recipe or idea visit Chickpea’s submission form at their website.
Recipe by Marta Dymek, images courtesy of ChickpeaMagazine