The old man pointed to a baker standing in his shop window at one corner of the plaza. “When he was a child, that man wanted to travel, too. But he decided first to buy his bakery and put some money aside. When he’s an old man, he’s going to spend a month in Africa. He never realized that people are capable, at any time in their lives, of doing what they dream of.”
“He should have decided to become a shepherd,” the boy said.
“Well, he thought about that,” the old man said. “But bakers are more important people than shepherds. Bakers have homes, while shepherds sleep out in the open. Parents would rather see their children marry bakers than shepherds.”
The old man continued, “In the long run, what people think about shepherds and bakers becomes more important for them than their own Personal Legends.”
“Why are you telling me all this?”
“Because you are trying to realize your Personal Legend. And you are at the point where you’re about to give it all up.”
“And that’s when you always appear on the scene?”
“Not always in this way, but I always appear in one form or another. Sometimes I appear in the form of a solution, or a good idea. At other times, at a crucial moment, I make it easier for things to happen. There are other things I do, too, but most of time people don’t realize I’ve done them.”
–Paulo Coehlo, The Alchemist
I have been on the road to figuring out my Personal Legend and what perfect timing to get my groove back, for I have felt like giving up several times as of late. But yesterday, the old man appeared to me in the form of some of the most beautiful, supportive friends over here at Fork and Beans. Thank you for allowing to have time to breathe, settle in, and for giving me a safe place to heal. You guys push me closer towards my Personal Legend.
Red Bean and Tempeh BBQ Veggie Burger Recipe
Gluten, egg and dairy free
Makes 4 pattiesPrint
- 1/2 can red kidney beans
- 3 oz. tempeh, steamed for 10 minutes
- 1/3 c. gluten-free bread crumbs
- 2 Tbsp. fresh spinach, finely chopped
- 2 garlic cloves
- 1/4 onion, finely chopped
- 1/2 tsp. fresh thyme, chopped
- 1/4 tsp. sea salt
- 1 flax “egg” (1 Tbsp flax seed meal + 2 Tbsp. water, set for 5 minutes)
- 1 tsp. vegan worchestershire sauce
- In a food processor, blend steamed tempeh and beans until roughly smooth. Combine remaining ingredients together until fully mixed.
- With you hands, form four even patties. Cook the patties on a skillet or grill (I used the George Foreman grill) and cook on each side for 3-4 minutes.