Ultrarunner Shares Vegan Favorites
Posted June 29, 2012
Ultramarathoner Scott Jurek is something of a rock star when it comes to runners, that rare soul who can log 150 or more miles in a single outing without keeling over. What makes the Minnesota-born athlete's story even more amazing is the fact he trains and races on a vegan diet. In his memoir "Eat & Run" (Houghton Mifflin, $26), which hit bookstores last week, the runner offers more than two dozen of his favorite plant-based recipes, including this simple Thai-inspired dish made with chopped raw vegetables tossed in a spicy red curry sauce. It just might make you rethink the whole vegan thing. Indonesian Cabbage Salad with Red Curry Almond Sauce PG tested --1/2 head green cabbage, coarsely shredded --4 stalks bok choy or 1 head baby bok choy, sliced into 1/4-inch pieces --1 carrot, peeled and cut into thin rounds --1 red bell pepper, seeded and cut into 2-inch-long thin strips --1/4 cup chopped fresh cilantro --1/2 cup raw sunflower seeds --1/2 to 3/4 cup Red Curry Almond Sauce, recipe at right
Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.
Makes 6 to 8 side-dish servings.
Red Curry Almond Sauce
--1/2 cup almond butter --1/2 cup water --1/4 cup fresh lime juice or rice vinegar --2 tablespoons miso --1 tablespoon minced fresh cilantro --2 tablespoons agave nectar or maple syrup --2 teaspoons Thai red curry paste, or to taste --1 teaspoon onion powder --1/2 teaspoon garlic powder --1/2 teaspoon ground ginger Combine all ingredients in a small mixing bowl or blender. Mix well until smooth. Keeps refrigerated for 2 weeks or frozen for several months. -- "Eat & Run" by Scott Jurek with Steve Friedman (Houghton Mifflin, June 2012, $26) Gretchen McKay: firstname.lastname@example.org or 412-263-1419. ©2012 the Pittsburgh Post-Gazette >
|Printable Version||E-mail a Friend|
|Vegetable Stir-fry with Flaxseed Dressing|
|A great way to serve a wide variety of vegetables. You can use your fam...|