Tuesday, January 29, 2008

Run. Eat. Sleep. Write.

When I grow up....
I have been musing about what I want to with my career and time a lot lately and I have come to the realization that what I would like most would be to combine my interests in a creative and active way. The more involved I get in blogging and cooking, the more I want to turn those things into my work instead of my hobby. I would love to write to a food or running magazine, write cookbooks for runners or vegans, or both! Host a cooking show, be a nutritional consultant to athletes, open a cafe where athletes can congregate post workout to have a nutritious and delicious meal. The possibilities are endless, but I am hoping that in time my career will move in that direction. I would love to Run, Eat, Write, Sleep, rinse repeat. I am all about working hard for the money, but I think that in those things (ok, not the sleep part....) there is definite career potential. Who knows exactly, but the it is in the forefront of my mind right now.

Mondays with Mom
On Mondays, whenever I can, I have dinner with my mom. I take it as an opportunity not only to enjoy her great company, but also to branch out and try new things. I usually try to incorporate ingredients and techniques that she isn't using on a regular basis or something new completely. Last night was the evening of the interesting root vegetable.

Sunchokes, Fresh Horseradish and Parsnips
The Menu:
Plantain and Pinto Stew with Parsnip Chips (
adapted from Veganomicon)
Sunchoke Salad with Alfalfa, Carrots and Tarragon (
adapted from Farmer John's Cookbook)

Salad:

Ingredients:
1 cup thinly peeled and sliced sunchoke (about 3 medium)
juice of 1 lemon
2 cups organic mixed greens
1/2 cup grated carrots
1/2 cup alfalfa sprouts
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
3 tbsp finely chopped scallions
2 tbsp finely chopped fresh tarragon
1 tbsp freshly ground horseradish root
1 clove garlic, minced
salt & pepper to taste

Directions:
Place the sunchokes in a bowl; add the lemon juice and enough water to cover.

Toss the greens, carrots and sprouts in a large bowl and set aside.

Whisk the remaining ingredients in a small bowl, adding salt and pepper to taste.

Drain the sunchokes and add them to the other vegetables; toss. Pour the dressing over the top and toss until everything is well combined.

Enjoy this delicious and refreshing salad!


Stew & Chips:

Ingredients:
1 recipe parsnip chips (1 pound parsnips, sliced thin (like chips or fries, your call), tossed with 2 teaspoons or so of peanut oil and baked in a single layer at 400 degrees for 15 minutes, flipped and cooked for another 15 minutes until desired crispness is achieved)
1 tbsp peanut oil
1 large red onion, chopped finely
1 yellow pepper, chopped finely
2 large jalapenos, seeded and chopped finely (less if you prefer a more sissy, I mean gentle version)
3 cloves garlic, minced
8 plum tomatoes, diced
2 cups or so mushroom broth
salt
2 teaspoons ground cumin
1 (15 oz can) pinto beans, drained and rinsed
2 ripe plantains, peeled, sliced in half lengthwise and sliced into 1/2 inch pieces
1 cup chopped fresh cilantro

In a soup pot or large saute pan over medium heat, saute the onions, peppers, jalapenos and garlic in the oil for 5-7 minutes, until the vegetables are softened. Add the tomatoes, 1/2 cup broth, salt and cumin. Cover and bring to a simmer; let simmer for 15 minutes, stirring occasionally until the tomatoes are cooked and broken down. Add broth as needed to prevent scorching.

Add the pinto beans and plantains. Cover and simmer with remaining broth for 20-25 minutes until the plantains are soft and sweet. Add the cilantro and mix in so that it wilts.

Ladle into bowls and top with parsnips chips and sprig of cilantro.


Sweet Treats
Alison came to the house last night to stay over while she works in the city. I had previously made her some delicious Pamela's Chocolate Chunk with Almond Butter cookies and so last night I decided to have some mix on hand so we could make some together. We whipped up a batch in no time. Since it is a mix it is easy, delicious and barely any work. I make the vegan version of the Peanut Butter option, using Almond butter as a substitute. Within 20 minutes we had delicious warm, gooey cookies to enjoy with our cups of tea. Perfect for an evening with an impending storm.


When the storm doesn't come
Thankfully for Alison and I, the storm that was suppose to roll in last night never came. Instead we woke to a relatively dry morning and headed out at 6:30am to get in our planned run on Cougar Mtn. We arrived before 7am and the trails were perfectly blanketed in snow that glowed in the darkness to show us the way. We ran 10 miles in the "reverse direction" and enjoyed the beauty of the snow covered forest, the fun trail and a great run.


3 comments:

  1. I would be first in line to buy your cookbook and I'd bust down the door to eat at your cafe! I'm now looking forward to trying the chips 'n stew! Yum! Keep 'em coming!!!

    ReplyDelete
  2. Now, my un-educated non-English native question is, what is "parsnip"? And speaking of changing career to involve doing something you love to do...I have spurs of depression on that a few times a year, like right about now:) I'd suggest - move into this direction before having kids as then all the decisions will be hard to base on only wish and desire...Best of luck!
    p.s. how about opening a restourant for runners?

    ReplyDelete
  3. My mom bought parsnips by mistake. I should give her your recipe!

    Follow those dreams, Devon! Go, go!

    (PS: You nailed it - the only song I've EVER heard with "a-wimoweh" in it is in fact the Might Jungle lion song.)

    ReplyDelete

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