1. the winter issue of chickpea is finally done! preview it online here or support us and order a print copy (or subscription). we hope you like it as much as we like the almond cookies we got to make from it :)

    December 10, 2012
  2. I like to think of this as a “better than nutella” hot chocolate. It’s incredibly rich, decadent, and will be sure to impress at a big wintery breakfast. And even if you don’t like hot chocolate (what?) you can use the basic hazelnut milk to add to granola or coffee. Try it out! :) 2 cups hazelnuts water 1/4 cup sugar (i use sugar in the raw) 1 cup chocolate chips/minced chocolate chunks 2 tbsp dutch-processed cocoa powder heaping pinch sea salt dash nutmeg & cinnamonpour the hazelnuts into a shallow pan, then heat on medium-high until the nuts are golden and fragrant. make sure to shake the pan to keep them from burning. put the toasted nuts in a blender, then cover with water. blend and continue to add water until you get a milk-like consistency. (should be about 6-8 cups of water total, depending on your blender.) pour the milk into a pot that’s lined with cheesecloth or a nut milk/sprouting bag. (if you can recall our almond milk post, they’re identical processes.) let the milk sieve through the cloth, squeezing out as much as you can until there’s just dry pulp in the bag. put the pot on medium heat and add in the rest of your ingredients, stirring until everything has melted into the milk - about 5-10 minutes. add more spices as you see fit before serving. serve hot to 4-6 people, depending on how big your mugs are. :)
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    I like to think of this as a “better than nutella” hot chocolate. It’s incredibly rich, decadent, and will be sure to impress at a big wintery breakfast. And even if you don’t like hot chocolate (what?) you can use the basic hazelnut milk to add to granola or coffee. Try it out! :)

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    November 15, 2012
  3. This is that kind of meal that used to worry me. Will the potatoes be soft at the same time as the brussels? Will the tofu have enough time to absorb all the flavors it needs to? How do I make all of this come together? Timing is everything in cooking, and making a meal like this makes me feel pretty good in the kitchen. Not only that, but this breakfast demonstrates exactly what a tofu scramble is best at. I never would have dreamed in my life that I’d ever be eating brussels sprouts, let alone at breakfast. But tofu scrambles have this weird power, making me excited to add vegetables to my morning meal. It really made me love vegetables, even the most hated of all vegetables, the brussels. Try this out on your next cold morning, and I think your mind will be changed about greens at breakfast too.2 large sweet potatoes 4 cups small (I’d even say tiny!) brussels sprouts 1 cup super firm tofu, or 2 cups firm tofu 3 tbsp olive oil spices to taste, I used: turmeric, cinnamon, mild curry powder, sea salt, and freshly ground pepperPrep your ingredients. Cut your brussels off the stalk and cut off any tough stems, slice them in half if you get any large ones. Dice the potatoes. If using firm tofu, press it. Coat the potatoes in olive oil and a heaping pinch of sea salt. Cook them on medium heat for about 10-15 minutes, stirring occasionally, until they’re soft. Meanwhile, steam the brussels. Put a steamer basket in a pot with an inch or two of water in the bottom. Cover the pot and turn the heat to medium. Let steam until the brussels are soft and bright green, about the same amount of time it’ll take the potatoes to cook. When the potatoes are pretty soft and getting crisped a bit on the edges, break in the tofu and add the spices. (Remember: this meal is all about flavor from the foods, so spices are pretty secondary. The ones I listed are what I thought worked best, but feel free to create your own mixture. That’s the point of cooking, right, learning what you like?) Pour in the strained brussels. Stir and let cook for another 5 minutes or until everything is flavorful and awesome. Add more salt as needed. Serve hot and enjoy! This makes enough for four people, or two hungry people. ;P
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    This is that kind of meal that used to worry me. Will the potatoes be soft at the same time as the brussels? Will the tofu have enough time to absorb all the flavors it needs to? How do I make all of this come together? Timing is everything in cooking, and making a meal like this makes me feel pretty good in the kitchen.

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    October 28, 2012