Ok, so the past couple of videos I was so excited about and so I didn't even give them a title!
However, I was recommended a read just recently, of which was Runners World Mag and an article with a Vegan runner, Scott Jurek!! Hoo yea, this is what I'm talking about. It makes me want to go run and feel great about myself. That I'm not crazy and I have a place in the world of athletes and hard core training.
Thank you Runners World.
Check it out. There are awesome recipse as well. Aw heck, I'll just post them down below.
Scott's Chocolate Adzuki Bars
Made from the most digestible of beans, these moist bars taste better than their ingredients sound. I even eat them while running.
1/2 teaspoon coconut oil
1 15-ounce can adzuki beans, drained
1 medium overripe banana
1/2 cup almond or rice milk
1/2 cup light coconut milk
1/2 cup barley flour
1/4 cup rice flour
6 tablespoons cocoa powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/3 cup goji berries, currants, or raisins
1/2 cup nondairy chocolate chips [optional]
Preheat oven to 400° F. Grease a 9-inch square pan with coconut oil. Blend beans and banana with almond and coconut milk until smooth and creamy. Add the flours, cocoa, syrup, vanilla, and salt, processing until thoroughly mixed. Stir in dried fruit. Pour mixture into pan. Sprinkle chocolate chips on top. Bake for 35 to 45 minutes, until firm. When cool, cut into squares. Makes 16 bars.
CALORIES PER BAR: 121 CARBS: 23 G FIBER: 1 G PROTEIN: 2G FAT: 2G
Made from the most digestible of beans, these moist bars taste better than their ingredients sound. I even eat them while running.
1/2 teaspoon coconut oil
1 15-ounce can adzuki beans, drained
1 medium overripe banana
1/2 cup almond or rice milk
1/2 cup light coconut milk
1/2 cup barley flour
1/4 cup rice flour
6 tablespoons cocoa powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/3 cup goji berries, currants, or raisins
1/2 cup nondairy chocolate chips [optional]
Preheat oven to 400° F. Grease a 9-inch square pan with coconut oil. Blend beans and banana with almond and coconut milk until smooth and creamy. Add the flours, cocoa, syrup, vanilla, and salt, processing until thoroughly mixed. Stir in dried fruit. Pour mixture into pan. Sprinkle chocolate chips on top. Bake for 35 to 45 minutes, until firm. When cool, cut into squares. Makes 16 bars.
CALORIES PER BAR: 121 CARBS: 23 G FIBER: 1 G PROTEIN: 2G FAT: 2G
Scott Jurek's Lentil-Mushroom Burgers
For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia and Africa (even Idaho!). What will impress you is how tender, juicy, and "meaty" they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I'll even take a few patties with me on long training runs and races.
1 cup dried green lentils (2¼ cups cooked)
2¼ cups water
1 teaspoon dried parsley
¼ teaspoon black pepper
3 garlic cloves, minced
1¼ cups finely chopped onion
¾ cup finely chopped walnuts
2 cups fine bread crumbs (see Note)
½ cup ground flax seed (flax seed meal)
3 cups finely chopped mushrooms
1½ cups destemmed, finely chopped kale, spinach, or winter greens
2 tablespoons coconut oil or olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon paprika
In a small pot, bring lentils, water, parsley, 1 garlic clove, and ½ cup of onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
Sauté the remaining onion, remaining garlic, the mushrooms, and the greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 10 minutes or more.
Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, or broil or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbeque.
Makes a dozen 4-inch diameter burgers.
Note: To make the bread crumbs, you'll need about half a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.
CALORIES PER BURGER: 188; CARBS: 21 G; FIBER: 6 G; PROTEIN: 8 G; FAT: 9 G
For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia and Africa (even Idaho!). What will impress you is how tender, juicy, and "meaty" they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I'll even take a few patties with me on long training runs and races.
1 cup dried green lentils (2¼ cups cooked)
2¼ cups water
1 teaspoon dried parsley
¼ teaspoon black pepper
3 garlic cloves, minced
1¼ cups finely chopped onion
¾ cup finely chopped walnuts
2 cups fine bread crumbs (see Note)
½ cup ground flax seed (flax seed meal)
3 cups finely chopped mushrooms
1½ cups destemmed, finely chopped kale, spinach, or winter greens
2 tablespoons coconut oil or olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon paprika
In a small pot, bring lentils, water, parsley, 1 garlic clove, and ½ cup of onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
Sauté the remaining onion, remaining garlic, the mushrooms, and the greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 10 minutes or more.
Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, or broil or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbeque.
Makes a dozen 4-inch diameter burgers.
Note: To make the bread crumbs, you'll need about half a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.
CALORIES PER BURGER: 188; CARBS: 21 G; FIBER: 6 G; PROTEIN: 8 G; FAT: 9 G
