Chickpea Magazine – Issue 17

CHF 24.00 (incl. VAT)

Say ’hello’ to Chickpea Magazine Issue 17! Our faves from this issue: Savory recipe: the beet green, snap pea and tofu stir-fry a sweet recipe for gluten-free pecan pie bars and the Icelandic Coffee tour – it made us want to splurge on a plane ticket to Reykjavik!

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Some of the features:

  • tips for dining out as a vegan
  • drinking way too much coffee in Iceland
  • tasting farm-to-glass bourbon
  • chatting with Anja Keister, vegan burlesque performer
  • making Japanese-inspired bamboo pizza
  • examining elitism in veganism
  • following along with a craft chocolatier in India
  • breaking down the kind closet
  • learning to love beets
  • Seattle, a city guide
  • finding the perfect vegan doughnut
  • making doughnuts (of course)
  • traveling plant-based in China
  • creating a (maybe untraditional) vegan Thanksgiving feast
  • and more
Published by Chickpea Magazine
Manufactured in USA
Available in English
Article No. bfchickpea0017
Weight 370 g

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