Us humans, we are pack-animals.
We like to go out to eat together, exercise together, and generally just be in the company of others. In a group setting we often look around to make sure we fit in and are not embarrassing ourselves. Oh and we seem to enjoy congregating in the streets. Or at least, that’s what kids tend to like to do in Chico these days.
More than just the closeness that comes with being around people, groups can be used as a motivation tool. I mean, study groups and exercise buddies? It’s a great way to feel obligated to participate while doing yourself a whole lotta good. It’s also a great way of utilizing the skills of others to benefit all members of the group. That is why interpersonal skills, working as a team, and communication are so important. That and it truly is the best way to learn.
So you can imagine my excitement for my housemate wanting to go vegan too! When you’re not alone it makes the end goal seem much more attainable.
So for all you new vegans out there (like me), find a buddy to walk you through it. If you don’t have any friends that are strong enough, then I can be your buddy! I’m a good food buddy to have.
I make my lunch every night before class. Carrot sticks and apple slices cut and stored in ziplock bags with a peanut butter and jelly sandwich and a nice hunk of dark coconut dark chocolate waiting in a brown bag labeled ‘Kala!’ in the refrigerator. With tea all ready in a thermos.
Would you believe that if I told you? You would, huh…
Oven-roasted cherry tomatoes and pearl onions
inspired by Smitten Kitchen
yield 3 servings
Preheat the oven to 375F. Wash and dry ~2 c tomatoes (I used a combination of roma and cherry tomatoes). Line a baking sheet with tin foil and toss tomatoes together with a bag of still frozen pearl onions, 1/4 c of olive oil, salt, and pepper. Place tomato and onion mixture onto the middle rack of the oven and cook for 30-45 minutes, stirring every 10.
Prepare 1 c each of dry brown rice and dry quinoa separately and combine in a large bowl.
Rinse 1 15-oz can of cannellini beans (we had a half can of black beans already open, so I added this too) and pile on top of the rice and quinoa. Scrape all the roasted tomatoes and onions and juices from the baking sheet onto the beans on top of the rice and quinoa. Munch.