Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!
I’m taking a four week writing course this month.
I’ve always enjoyed writing.
As a kid, whenever adults asked me what I wanted to be when I grew up, I responded, a writer.
I created a children’s book series in elementary school sharing the adventures of a miniature Schnauzer, Joana Schnauzer, and her house pet friends.
All throughout middle school and high school, I wrote in my composition notebook journals with the word “PRIVATE!” roughly taped to the front.
In college I wrote sestinas and stream of consciousness in scrolling cursive about learning, love, and loss.
After college I mostly wrote for my job, technical stuff I didn’t really understand, or, frankly, like.
Then I found Instagram, and shared posts with you about food, fitness, and life as a 20-something.
Now as a 30-something (almost 36!), I can safely say that you’re my favorite person to write for, friend.
Writing isn’t a skill I’ve actively tried to improve since my school days.
So I hope this writing course will re-inspire an old burn in my *and* help me communicate better in words just how delicious plants are.
Today’s recipe is also taking an old idea and making it new.
This Curried Chickpea Salad is made with almond milk yogurt, avocado, and curry seasoning for a delicious light lunch.
…
