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Chickpea Magazine – Issue 17 (Fall 2015)

(inkl. MwSt. und exkl. Versand)

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!

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


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