Ultrarunner Shares Vegan Favorites

Posted: 6/29/2012

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

PG tested

--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: gmckay@post-gazette.com or 412-263-1419.

©2012 the Pittsburgh Post-Gazette >

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