Do you every feel like you’re fumbling around in the darkness that is life- not really sure where you’re going or what you’re doing, but just hoping that your decisions lead you somewhere positive, new and to a place of happiness?
Since I graduated from Queen’s just over 2 years ago, my life has felt much like this. Every decision I make is laced with uncertainty. One question and decision simply leads to another. Should I travel? Should I move across the ocean? Should I start a blog? Should I go back to school? In reality, all of these questions can be reduced down to a much more simple, or more complicated question, depending on how you look at it:
Should I test myself?
With the prospect of moving to a new city to pursue my passion looming before me, I am facing another personal test. To rise above the anxiety, fears and personal pressure and fully embrace this change.
All of my “personal tests” up until this point have had results that were so amazing, I can hardly imagine who I would be without them. By travelling I was exposed to new cultures and traditions and got to experience just what “living in the moment” meant.. When I moved to Ireland I gained a sense of independence and assurance in myself, confidence in my abilities to be self-reliant and well as self-respect. Starting this blog has allowed me to connect with so many fantastic bloggers and readers, that I no longer feel alone in my crazy little food world.
While all of these have been stunning successes, I can’t help but be wary of this move, of going back to school and revamping my life again. With every new decision and experience comes uncertainty and risk. I only hope I can find it in me dive in without reservations, so I can meet what’s coming to learn and grow.
Chickpea Cashew Tomato Sauce (Vegan, Gluten-free, Sugar-free)
Ingredients (Serves 3-4 generously)
- 3/4 cup red onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cup chickpeas
- 1 28 oz. can tomatoes
- 3 handfuls baby spinach, torn
- 1/3 cup raw cashews, ground
- 2 tbsp fresh basil, 2 tbsp fresh oregano
- pinch sea salt
In a large saucepan, saute the onion for a couple minutes in oil (I used coconut) until it is starting to become translucent. Add garlic and saute a couple minutes more. Add in the chickpeas and cook until onions are completely translucent and are beginning to brown.
Add in the tomatoes and bring to a simmer. Reduce the liquid by about 1/2. Cover and turn the heat down to a low simmer and keep cooking until most of the liquid is gone. Add in the spinach and cook until wilted, then stir in the ground cashews. Stir in the fresh herbs, add salt to taste. Serve immediately on top of small chunky pasta such as fusilli or penne.
Don't forget to come back tomorrow for Healthy Vegan Friday!
P.S. Sorry about the poor quality pictures- the lighting when I took them was terrible so i decided to play with some editing features