The perfect balance between sweet and salty, crunchy and moist; this is the Best Veggie Burger Recipe that even your meat-eating guests will love!
Although the ingredients may seem obscure, they act as ying and yang. Without either, the recipe wouldn’t be the same!
Whether it is falling off your bicycle or taking your first steps, when we were younger we made the association of feeling discomfort to learning. We never gave up, and it was this relentless stubbornness that taught us to walk, ride, talk, climb, etc. There is something about getting older where this concept changes, however, where learning is no longer a joy because of the uneasiness associated with the task. In essence, we avoid it, even if at times it is beneficial. Although this is true when making healthier lifestyle choices, exercising, or starting a new habit, today I am referring to the discomfort associated in being a business owner and in being a “creative”.
Amongst some of the most unbelievable highs of working with some incredible brands like MasterChef Australia and Suez Australia / New Zealand, I have also had a few nightmarish experiences. I’ve had client’s steal my Copyright for commercial billboard advertising followed by refusing attribution and payment, and other clients who have refused to pay entirely. I was speaking with a photographer who considered selling her equipment and stop photography after a similar confronting experience. It is a natural process to reassess your direction and I would be lying if I said I hadn’t had similar thoughts this year.
Regardless if you own your own business or if you practice your craft for pleasure, it is inevitable at some point you will challenge your motivations. But in these moments of discomfort and self-doubt, what are the lessons? Where is the personal development?
Are you thinking of quitting your creative passion?
QUESTION your motives to quit. Are you considering quitting your passion because it harms you, or because of an unpleasant event? What aspects feel out of your control and what do you have control of?
A good indicator is how you feel about quitting – relief vs disappointed.
REFLECT on the journey. The key to any moment where your craft is causing you angst is to pause and reflect on why you started in the first place.
To remember that sensation of feeling a brush or piano keys beneath your finger’s touch. Remember the curiosity in learning how to master your craft and the feeling of producing and publishing your first piece.
Perhaps the answer is not to quit but to pause and create for the joy of creating. To heal before we can continue to grow and create something even more beautiful.
GROW in the moments where you feel like crumbling. The key is to reframe how you think about these situations. Instead of asking “why me?” or to quit entirely, why not consider how you can grow? How could you improve your business or how you could develop your knowledge or skill set? Or perhaps, it’s about using the experience to become stronger, more resilient, and learning how to say ‘no’ to a potential problem client.
Some points to consider are:
* What can you learn from this situation?
* Are you willing to sacrifice anything moving forward, if so, what?
* Is there anything familiar in this situation and what past experiences can you draw on?
* Are there any questions you’re not asking yourself that would be of value?
* Is this kind of choice repetitive?
The downside to owning a business is that accountability to manage these situations; the good however is how you decide to grow and evolve as a result.
After many weeks of contemplating my journey, I have decided to pause freelance work as to ground myself. I’ve returned to the corporate world, and in a week I will be travelling to Indonesia with a dear friend to practice yoga and to inspire my soul with organic cooking and of course, photography. I need to reconnect with why I started photography in the first place, and to enjoy the process again for purposes other than a client’s brief.
And if all else fails, there is nothing a moorish burger and a refreshing beer can’t solve! 😉
I would love to hear in the comments below if you have been through a similar experience, and how you walked away stronger. 🙂
- 3-4 brown onions, peeled and sliced
- 2 tablespoons of butter
- 2 tablespoons of balsamic vinegar
- 8 medium portobello mushrooms, cleaned and uncapped.
- 1 tablespoon of olive oil
- 250 - 350g halloumi cheese, thickly sliced*
- 4 x brioche burger buns
- 2 - 3 handfuls of rocket
- 1 x tart green apple, washed, cored and thinly sliced.
- 4 tablespoons of homemade or store-bought chilli-jam*
- 1 x knife
- 1 x chopping Board
- 2 x frying Pans
- Over a medium to high heat melt the butter in a frying pan. Include the sliced onions and balsamic vinegar. Cook on a medium heat cook the onions stirring one or twice for approximately 20 - 30 minutes, or until the onions are caramelised and a sticky golden brown.
- Meanwhile, cook the portobello mushrooms with a drizzle of olive oil over a medium heat. Once complete, set aside and fry the halloumi on a high heat for approximately 2-3 minutes, flipping once, until each side is a golden brown.
- Construct the burger by layering the rocket, sliced apple, caramelised onions, portobello mushrooms, halloumi with a drizzle of chilli jam inside of a brioche bun. Bon Appétit 🙂
- * Halloumi Cheese is made from unpasteurised sheep and goats milk, originating from Cyprus, Turkey and Greece. Unfortunately, there are not too many substitutes. In Australia however, it is easily accessible from most Supermarkets like Woolworths, Coles or Aldi.
- * Chilli jam can be replaced with a yummy Tomato Relish.