One of the most relevant quotes I’ve heard recently comes from author and life coach Marie Forleo who says “Start before you’re ready.” In other words, don’t wait forever to get on with living the life and having the career you’re passionate about for fear that you have not prepped enough, learned enough or done enough. It’s one of those things, though, that always seems much easier said than done.
Believe me, I know.
For the most part, I think I’ve done it. Before even finishing up my integrative nutrition certification at IIN, I had my website up and started putting myself out there. I’ve slowly been building my following on my site, on Facebook and Instagram (I’m more of a visual person, so I’m not much of a Tweeter – or Twatter as I once heard a speaker say, followed by a round of laughter). What has been more difficult for me is finding my exact focus and charging forward. I feel that as a wellness warrior, I can (and want to) help everyone. While I hope to do that in some form, I also know that it is not realistic from a practical perspective.
So, my intention for the next 2 months is to truly Spring Forward and use this time to forge ahead in the areas for which I’m most passionate about setting my focus. I would tell you now, but that would ruin all the surprises. But do know that I am vision boarding, planning and have some people holding me accountable — because we’re all much less likely to follow through with our intentions if we keep them locked in our heads.
Now about this recipe. I had mushrooms and chickpeas leftover from cooking my birthday party spread (that post is coming soon) so I did a search and came across a recipe from Laura over at The First Mess. I adapted her recipe a bit because a) I love sun-dried tomatoes and b) I also had a bunch of them left to use up. I also could not find a vegan and gluten-free worcestershire sauce at my natural market, so I took bits and pieces from other substitute recipes to create a mashed up mock sauce with a similar salty/tangy/sweet taste.
The result was fabulous (and easy) both warm the night I made it and cold for lunch the next day – I paired it on Day 2 with some white beans and avocado over baby spinach drizzled with lemon flax oil.
- 1 tbsp grapeseed oil
- 1 shallot, finely diced
- 1-2 sprigs of rosemary, leaves finely chopped
- 1 lb mixed mushrooms, stems removed and caps sliced
- splash of rice wine vinegar
- 1 tsp tomato paste
- 1/4 cup sun-dried tomatoes
- 1-2 tsp worcestershire sauce or mock worcestershire sauce (see below)
- 15 oz can of chickpeas (or cook fresh)
- 1 cup vegetable stock
- big splash of unsweetened non-dairy milk (I used quinoa milk, but coconut or cashew would work well)
- 1 tsp tapioca starch, arrowroot powder or cornstarch (non-GMO + organic)
- salt and pepper, to taste
- crushed red pepper, to taste
- 1 Tbsp coconut aminos
- 1 Tbsp apple cider vinegar
- 1 Tbsp lime juice
- 1 Tbsp molasses
- 1/2 Tbsp onion powder
- 1/4 tsp grated ginger
- 1 tsp coconut nectar
- couple dashes of hot sauce
- Heat the grape seed oil in a large sauté pan over medium heat. Add the shallots and stir.
- Once the shallots become fragrant, add the rosemary. Sauté until the shallots are translucent, then add the mushrooms and stir. Add the rice wine vinegar, tomato paste, worcestershire sauce, sun-dried tomatoes and chickpeas and stir again.
- Once the mushrooms have started softening (about 3 minutes), add the stock. Stir everything up and simmer until the liquid has reduced by a third and the mushrooms are quite soft.
- Add the splash of non-dairy milk, stir, and then season to taste with salt, pepper and crushed red pepper.
- In a small bowl, combine your starch (tapioca, arrowroot or cornstarch) with 1-2 Tbsp of the liquid from the pot. Make a slurry and then add it back in to the pot. Simmer until lightly thickened.
- Serve over quinoa or with sautéed/steamed greens.
- Whisk ingredients together in a small bowl; store remaining sauce in refrigerator.
- For added flavor, simmer some mushroom stems in the broth for 15 minutes prior to adding to pan.