The days are fluctuating between late summer and early fall, never quite settling into either position. I like the variance, but really I am just craving those crisp fall days where I get to wear jean jackets and scarves. The leaves are beginning to turn, and I am once again awed by the golden fierceness of the trees as they begin to change.
This is my last semester of school - of my undergraduate degree. It is funny, because as I've probably told you I'm studying photography in school and my degree will ultimately be a BFA. In this very last semester however, two out of three of my classes are science related. I am so excited!
In the past year or so, my interests have shifted. It's not that I don't want to continue to create and study art, because it is still such a huge part of who I am. My education in fine arts and english literature has been amazing in so many ways, and I wouldn't trade it if I could go back. The thing is, I allowed myself to open up and think hard about what I really wanted to be learning. I know that somewhere in the back of my mind I've always been interested in biology and bodies, nutrition, anatomy etc. but I never took it seriously in school because I had some rigid idea/mantra that I was an english student, not a science student. Where does that even come from?
Now though, I am finally following what I want to do. I am taking an introductory biology class and a fundamental nutrition course. I know that everything I am learning is very basic, but I really feel like I've found the thing that I am excited about! It's been a long time since I actually looked forward to reading a textbook - sorry, I mean I've NEVER looked forward to reading a textbook. Until now.
I just can't get over how cool it all is! Seriously, when you start getting down to a microscopic level and looking at atoms and molecules and the structures of cells, the world changes. Of course I knew about all these things before this class (AHEM high school science...) but studying it now is making me look at everything in a new light.
It is still really the beginning, only the third week of classes, but I am looking forward to sharing my progress in these new classes with all of youuuu :) Is there something you've always wanted to study, but haven't? Or are there some of you that began pursuing other passions later on in school/ life? I want to hear about it all <3
Just a quick side note, but I really wanted to share this post that Renee of Will Frolic For Food wrote about her #realdietstory and being in the #exvegansclub. I don't know if I have all the words to respond to it in a full and meaningful way, but I think she is such an amazing lady and I am so inspired by her honesty. Food is such a controversial topic, and to be able to express everything she did is really amazing. Go check it out, and lots of hugs to anyone who relates <3 <3 <3
Alsoooo just generally check out her blog because it is awesome and I am obsessed!
This recipe! I hope you're not bored of my rambles yet... Heh.
I've been making this roasted chickpea/mushroom dish a lot lately, and I thought it was time to share its deliciousness. It was kind of a mistake the first time I made it/ me just being really lazy. I didn't want to fry up the mushrooms separately and risk having another dish to wash (!!!) so I just threw them in with the chickpeas and popped the whole thing in the oven. Voila! Pure magic.
The earthy taste of the mushrooms totally envelops the chickpeas so that when you take a bite it is a warm, creamy, spiced to perfection little explosion. The chickpeas really take on a mushroomy taste, in the best possible way. I could honestly just eat the chickpeas and mushrooms on their own and be happy, but I decided I'd better make a real meal out of it for you folks :)
The asparagus was a last minute addition because it looked so perfect at the store, I knew I had to add it in. I love the way the balsamic caramelizes the asparagus, so that it is crispy and a little sweet when it comes out of the oven. The cherry tomatoes add a juicy splash of freshness, and the spinach and rice a grounding base.
This is so simple, and everything can be made while the rice is cooking. Let me know if you give it a try! <3
roasted chickpea + mushroom veggie bowls w/ wild rice
I decided to go with a simpler sauce for this recipe because of the amazing flavour brought out by roasting the vegetables. If you want something more complex than drizzled tahini, I recommend the sauce from this recipe!
I love wild rice in this recipe because it has a deep, nutty flavour. However, if you already have cooked grains in the fridge or prefer to use a different type of rice, feel free to use what you have on hand.
Roasted Veggies + Chickpeas
- 1/2 bunch thin stemmed asparagus, trimmed (olive oil, balsamic, salt + pepper to season)
- 1 can (540 ml) chickpeas, drained and rinsed
- 4 - 5 large cremini mushrooms, thinly sliced
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 tbsp olive oil
- salt + pepper
- 1/2 cup wild rice, throuroughly rinsed
- handful of spinach per bowl
- 10 heirloom cherry tomatoes, sliced lengthwise
- drizzled tahini
Preheat the oven to 400. Combine 1/2 cup wild rice and 1 1/2 cups water in a small saucepan. Bring to a boil and then reduce to a simmer, cooking covered for 40 minutes, or until tender and done. Remove from heat when done and fluff with a fork, then let sit covered for another 10 minutes.
Toss the asparagus with apprx. 1 tbsp olive oil and balsamic, salt + pepper to taste. Lay it out on a baking tray so that each piece is flat on the tray. Toss the chickpeas and mushrooms together with cumin, chili powder, olive oil, salt + pepper. Place on a baking tray or other non-stick pan (I used an 8x8 baking dish because I only have one tray). Roast the asparagus in the oven for 10 minutes, and the chickpeas/mushrooms for 25, tossing halfway through to make sure they don't stick.
To serve place the rice, spinach, cherry tomatoes, roasted asparagus, and chickpeas and mushrooms into each bowl. Drizzle desired amount of tahini over each bowl (I like to add more when I am halfway through the bowl). Serve immediately!