I continue to be amazed as to how A+mazing my journey into the world of food blogging has been. I continue to meet some amazing people doing amazing things all over the world. So, it is with great honor that I share with you my very first featured article and recipe spread in the Fall 2015 edition of Chickpea Magazine.
Started in 2011, Chickpea is a vegan quarterly magazine that is dedicated to the world of vegan living. Founded by vegan writer, designer, and photographer Cara Lynne Livermore & Bob Lawton; Chickpea explores the many facets of vegan living with a keen eye on beauty, sustainability, and accessibility. The issues are filled with food, recipes, discussions, articles, interviews, city guides, book reviews, and much more.
Chickpea is so much more than a magazine. In fact, it’s less a magazine (there’s absolutely no outside advertising) and more an independent coffee table book filled with thought provoking discussions and gorgeous food photography by Cara and contributors from around the world.
I am elated to have been embraced into the Chickpea community and given the opportunity to share inspired (beet) recipes for those who are gluten free, vegan, and everything in between. As a plant based food advocate (and converting vegan) I can’t wait to get my personal issue of Chickpea Fall 2015 and many issues in the future.
To learn more about Cara, vegan living, and how to purchase your very own copy of Chickpead click the photos below: