Forgiveness & Pot Pies

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Hey everyone!
This week has been about stepping into the light of love and creating space by tapping into forgiveness. I have been a student of A Course in Miracles since January 1, 2014 and I have been learning about what it is that I am here to do while living in this world; I am here to be happy, spread love and be a source of light for others! This calling rings true to every cell in my body, especially, when I am fulfilling it, however, as much as I would like to be in this space at all times, I am a human with an ego that tends to step in the way from time to time.
This week, the daily lessons that I have been learning and practicing have strung together into a beautiful theme of forgiveness. I have accepted that one of my functions in this world is to be the light for others, but it can get messy when I hold things against people and I refuse to forgive. Therefore, my light is then temporarily dimmed in certain areas and I cannot shine as bright. I have become aware of myself and my thoughts when I do this. My ego wants to separate certain individuals that I feel need to give me an apology first in order for me to forgive them, right? Sure, but what happiness has this way of thinking brought me? I feel justified to be angry at certain people when I label them as doing me wrong. But, then again, what would it look like to let it go? Usually, when I think about letting a resentment go and visualize what I would feel like, thoughts of peace, calm, relief and love come to my mind. If this is so, then why do I do the constant back-and-forth with myself? The more experience I have with these situations, the more I am finding out that it doesn’t really matter and that forgiveness is the key to my happiness. As Louise Hay says, “When I am stuck, there is usually more forgiving that needs to be done.” Real talk.
I have mentioned before that I am a fan of taking baby steps through opportunities, such as these, when they arise and when the awareness is present. Forgiving, or overlooking, the behavior(s) of a person , place or thing that I feel has wronged me does not always come as gracefully as I would like it to …then again, sometimes it does. I have put together some steps that I like to take when I am trying to move into the space of forgiveness that will propel me back to a space of love and happiness:
1: Notice. I notice my thoughts and the lack of forgiveness along with the discomfort that is showing up because of it. I notice the thoughts and the conversation that I’m having with myself. At this point, I do not need to make any decisions. I just need to notice. Keep it simple.
2: Own it. I own my thoughts about the person, place, thing or situation that I am resistant against. When I can own my thoughts about what is going on, then I can shift the energy away from being a powerless victim. As long as I remain resistant or in blame, then I give whatever it is even more power and find myself even more binded to it.
3: Ask for help. I ask the Universe/Spirit/God/Angels/Higher Power to show me how to forgive. I only need a sliver of willingness for miracles to happen. I say simple prayers of gratitude, such as, “Thank you for showing me how to forgive,” “I am scared, but willing to forgive, thank you for showing me what to do,” or “Thank you for guiding me through this and bringing me back to love.”
4: Move. I try to engage in something that will shift my energy and get my mind off of whatever is causing a struggle or discomfort. I go do yoga, call a friend, eat something yummy, watch a movie, take a shower, clean the house, walk my pups, meet up with friends, take a nap, do something creative… Anything to get me out of the space that does not serve others or myself.

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Today’s recipe is inspired by http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550. I give you vegan & gluten free:
Plentiful Pot Pie

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You will need:
Crust:
1 cup + 2 tablespoons gluten free flour
1/2 cup vegan butter (earth balance)
Water

Filling:
6-8 oz of tofu (extra firm)
3 tablespoons olive oil
1 small yellow onion, diced
1 carrot,diced (I forgot to add carrot in mine)
2 cloves of garlic, minced
1 russet potato, cubed
1/4 cup gluten free flour
2 teaspoons nutritional yeast
2 tablespoons of soy sauce
1 1/4 cup veggie broth
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon sage, finely chopped
1 teaspoon thyme
Salt & pepper, to taste

You will also need either some oven safe ramekin dishes (12 oz) or one big oven safe dish.

To Prepare:

Crust: Place the flour in a mixing bowl and place in the freezer to chill while the filling is getting prepared. Also, place a fork in the bowl of flour in the freezer.

Filling: Preheat the oven to 400 degrees. Cut the tofu into 1/3 inch thick cubes. Press a paper towl on the tofu to soak up any excess water.
Heat 1 tablespoon of the olive oil in a large skillet on medium heat. Add the tofu in the skillet and cook until tofu is golden brown. Remove the tofu and set aside. Add the remaining 2 tablespoon of olive oil to the skillet along with the onion, carrot and garlic and sauté until the onion and garlic is translucent. Then, add the potato to the mixture, stirring frequently, until tender. Add the flour, nutritional yeast and sou sauce to the veggie mixture. Then, add the veggie broth and stir everything together until combined. Add in the tofu, peas, corn, sage and thyme and store to combine. Season with salt and pepper and remove from the heat.

Back to the crust: Remove the bowl of flour and fork from freezer. Cut up the butter into smaller cubes or slices and add it to the flour. Using a fork, cut the mixture until it resembles coarse meal. Then, with yours hands, combine the mixture even more so that the flour is absorbed. Gradually, add cold water into the bowl with flour while mixing together with the fork to make dough. Shape the dough into a ball and flatten the ball into a circle. Add the flour to a flour surface. Place the ramekins or dish you will be baking pie in upside down so that you can trace around the top. Trace in the dough around the dish, but make the circle about 1/2 inch wider on all sides.

To assemble:
Add the veggie mixture equally between dishes, if you have more than one you are baking in. Place the dough you cut out over top the dish, covering the veggie mixture. Press the dough to deal it around all the edges. Make the crust thicker on the edges. Crimp the edges with a fork.

Bake in the oven for about 30 minutes (give or take), until golden brown on top.

When finished, take the pie out and let cool before serving. Enjoy!

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Have a fabulous week!
Light & Love,
Amanda

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Light up the ego

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Hello to you all!
I just adore this quote by Louise Hay. I know that have mentioned her in previous posts; she just has this way of delivering the most liberating information in her books. This quote being one from her book, You Can Heal Your Life.
This quote is the truth, too. When I am stuck or upset about something, I am usually looking at the situation from a victim point of view; or an ego point of view. My ego will separate me from whatever it is that I am upset at and blame it on that, which in turn, does nothing but give all my energy and power away to that person, place, thing or situation that I am in shambles about. When things upset me, I am operating from the ego and in the space of fear. I began A Course in Miracles on January 1, 2014, and I have learned that when I am in fear, it is the ego talking to me, it is a projection of my past and it is not real. In all my life situations I am either coming from a space of love or fear; fear is not real and love is all truth; fear is dark and love is light.
So, here is my solution and my practice when my ego flares up and I seem to be upset; when I am perceiving something from the ego lense, and I feel tense in my body and upset in my mind, it is directly because of my ego-driven thoughts. With practice, I am becoming more aware each day about which thoughts are puppeteered by the ego and which are escorted by love. To release my ego and soften my thinking, I first notice my ego-driven thoughts. In other words, I light up my ego. Once I notice what is happening in my thoughts by lighting up my ego, I can forgive it and move on from the illusion that it created. To forgive also means to overlook something, stop blame, or let go of. When I forgive my ego, it cannot keep me in the victim role head-lock or in the arena of fear any longer; I can move from the constricted space of upset to a much more expansive place of love. When I shine the light of truth on my thoughts, I can own what is happening, stay present and bathe in the love.

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Another way that I stay in the love boat is by creating, tasting and sharing this next recipe with you!Mmmmmmmm! 😉

Gluten free/ and vegan…

BLT (really, BLTA, for the avocado)

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You will need:
2 slices of gluten free bread, or bread of your choice (I use Food For Life’s Rice & Almond)
1/2 avocado
1/2 small tomato
Veganaise, to taste
A little bit of kale, or any other leafy green
Tempeh (for the bacon)

The tempeh bacon recipe was inspired from http://www.chezbettay.com/pages/basics1/basics_How_to_Make_Vegan_Bacon.html

For the tempeh bacon marinade you will need:
1 tablespoon of olive oil or coconut oil
1/8 cup + 1 tablespoon of maple syrup
1/4 cup applecider vinegar
3/4 teaspoon ground cumin
1/8 cup tamari
1 teaspoon of liquid smoke
1 teaspoon of black pepper
Sprinkle of cayenne pepper

To prepare tempeh bacon:
Mix together all the ingredients for the tempeh bacon marinade in a pan and start to heat it up. Take the tempeh out of its packaging and cut it so it is in strips… Like bacon would be. Then set each piece in the marinade, cover pan with a kid, and let it summer for 5 minutes. Then, flip each piece of tempeh and cover for another 5 minutes. Viola! Tempeh Bacon!

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I was shocked by how extremely tasty these guys were, despite the weirdest combination ever of ingredients! I could have eaten all the B without the LTA!

For the rest of the sammy, toast the bread in the toaster, if you like that kinda thing. To assemble, lay bread flat on a plate. Add the bacon to a slice of bread, first, that will be the bottom of the sandwich. For the top, gather up a little veganaise and spread it. Then, add the tomato, avocado, and lastly, the kale all piled up on top of the bacon, and close it up with the veganaised slice of bread. So good! I served it with green beans. And, I had left over tempeh bacon, you should, too, to make another BLTA for dinner the next night! Yes!

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Enjoy! Share with others! Stay in the love!

Love & Light,
Amanda