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Vegetarian and Vegan Recipes for Athletes

Vegetarian and Vegan Recipes for Athletes
If you like plant-based recipes you’ll love our plant-based fitness guide. Click here to get it free. Don’t worry, the link opens in a new window and you can continue browsing all our great recipes. Smoothies and Sports Drinks Granola, Energy Bars, and Running Food Pasta, Risotto and Polenta Pizza Tofu and Tempeh, and other Soy Assorted Beans and Lots o’ Lentils Soups and Stews “Burgers” and Seems-Like-Meats Other Sandwiches and Wraps More-than-Salads Sides (and Stuff that Doesn’t Fit Anywhere Else) Sneaky-Healthy Desserts

13 Delicious Chicken Tenders (with cooking instructions and ingredient lists) - Album on Imgur Walnut & Mushroom Pate Posted November 3rd 2009 at 11:00 am by joshuakatcher The next time you’re having people over for board games, a movie, or just plain-old catching up, and you need to whip something together that seems sophisticated, you’ve gotta try my faux-liver pate recipe. Do this, and the next thing you know, people will be trying to find their socks that got knocked off. • 2 Cups of walnuts• 2 Cups of crimini mushrooms• 1 Medium onion• 4 Cloves garlic• 2 Tbs olive oil (1 for sauteing, 1 for blending)• Garnishes (above, I used grapes, cranberries, black sesame seeds, salt, and cauliflower leaves) 1. Crush the garlic cloves, and chop the onion and mushrooms2. Written by joshuakatcher Joshua Katcher started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles.

So I collected almost all of Imgur's food/recipes posts... Cilantro Lime Chickpea Salad When Nate and I met for the first time I smelled like a burrito. Although I’m not proud to admit it, I will say it was because I was dragged to a party with one of my best friends after working an open-to-close shift at a local burrito restaurant in college. I was tired. I was cranky. Dreams do come true! One of the things that I learned to love while working at Cilantro’s Burrito Grill was to enjoy cilantro. Hey, my man likes food. 2 cans chickpeas, drained and rinsed4 loosely packed cups fresh spinach1/2 onion, chopped smalljuice from 4 limes1 bunch of cilantro (about loosely packed cup)3 Tbsp sugar2 Tbsp dijon mustard2 cloves garlic, finely minced or grated on a microplane1/2 Tbsp chili powder1/2 cup olive oil Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). I love that this salad is so bright and filling, full of great flavor and the perfect accompaniment to a summer picnic, party, or the next kismet moment in your life.

Easy Chickpea Curry with Coconut Rice Let’s get out of our comfort zone. If you know me, and for all intents and purposes, I do exploit my life on the internet so you essentially DO know me… then you know this is so out of my comfort zone. Not necessarily eating it. I mean, I eat everything. Okay. But here’s the thing. So. Okay, again. Here’s the other thing. Yes. Long story long, I’ve been desperate for something warm and filling without having to turn on my oven. In true dramatic fashion, I’m pretty sure this is the only thing I’m going to eat for the rest of my life. Print Save Easy Chickpea Curry with Coconut Rice Yield: serves 2 to 4 Total Time: 30 minutes Ingredients: coconut rice 1 1/2 cups jasmine rice 1 1/2 cups light canned coconut milk 1/2 cup coconut water 1 tablespoon coconut oil 1/4 teaspoon salt Directions: coconut rice Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. chickpea curry While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. P.S.

3rd Annual Chili Contest: Entry #2 – Maui Chili I’m so confused by my Illini. Yes, we played a non-BCS over the weekend…but we beat the snot out of them. My feeling on Saturday must be what it’s like for Alabama or USC each Saturday. There was also no bore factor with last week’s chili contest recipe. I was talking to my mom on Friday before making the trip to Chicago and we pow-wow’ed on what she had on hand, what I would bring, and what she needed to buy.Of course I remembered to bring only half of what I had committed to. The ingredient list is long, but it’s so incredibly healthy, flavorful, and unique. My parents had their neighbors over to partake (hi, Laurie!) This bean-free chili is not for the weak, however. Maui Chili submitted by Kathryn, adapted from here Directions: Heat 1 tablespoon olive oil in stockpot. Heat the remaining 2 tablespoons oil; add onion, bell peppers, carrot and celery and cook until start to soften, 3-5 minutes. And beer and water to deglaze bottom of pan. Yield: ~10 cups. Q&A tomorrow! Be well,

Crispy Baked Peanut Tofu One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this! For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?! Cauliflower rice is SO simple and you absolutely must try it! You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! You’re going to love this dish! Total time Recipe type: Entree

Stilton tart Ever since moving into my first apartment many many years ago, I have subscribed to food magazines. The roster has changed a bit, but receiving at least one and as many as five magazines full of glossy food pages has been a constant in my cooking life. I do love cookbooks, oh how I love cookbooks, but I also love how current magazines are and I also love the monthly inspiration. My routine was that every couple of months, I would sit down and tear out recipes that I had flagged, then I would cut them out, then I would tape them into binders I have that are filled with almost twenty years of magazine recipes. Then life got super super busy. I cut this out years ago, the actual recipe is from Gourmet (sob!) Last week was the last of my catered openings at the art gallery (although I hope to do more next year). After gazing at the photo for so many years and cursing the fact that I did not have a rectangular pan, it might have turned out that the tart was a disappointment.

Creamy Avocado ‘Carbonara’ | Crunch and Chew Cashew cream? Boring. Soy cream? You’re kidding! Avocado cream? That’s right – avocado! I remember first seeing this genius pasta sauce on Oh She Glows a while back but not being able to find good avocados. Barely adapted from Oh She Glows Ingredients: 1 medium sized ripe Avocado, pittedJuice and zest of half a lemon2-3 garlic cloves, depending on your taste (I used 2 only)Pinch of salt (to taste)¼ cup of fresh herbs (I used half basil and half parsley, I’d probably opt for all parsley next time)2 T extra virgin olive oil1/3 cup of walnuts, chopped and toastedFreshly ground pepper (to taste)Fresh parsley, to garnishPasta, to serve (2-3 serves, around 80z?) Don’t forget to get that pasta cookin’ – I know I did To make the wonderful, wonderful sauce, begin by placing the lemon juice, garlic and oil in your processor: In goes the avocado and the other ingredients: Wheeee! Grab your pasta, cooked until it’s al dente. Sauce goes on… …and gets all mixed in, plus the decorations. Pearl xo P.S.

African peanut stew I am still cooking lunches and dinners for my dad and brother. One recipe they both love and my dad requests repeatedly, my African peanut stew. I have shared versions of this before, and I make it so much I rarely follow a recipe. This is an updated and adapted version of my original. I have been making double batches of this recipe, half for Dad and my brother, half for Jason and me. Dad and brother’s version has chicken added to it, ours goes without. dairy, soy, gluten free, vegan 1 small yellow onion, peeled and chopped 1-2 cloves garlic, minced 1 red bell pepper, seeds / membranes removed, diced 1 habanero pepper, seeds / membranes removed (optional), diced 1 tablespoon butter (Earth Balance) 10 large tomatoes, cored and chopped3 cups vegetable stock 2/3 cup peanut butter 1/3 cup tahini (or more nut butter)2 teaspoons chili pepper flakes (adjust to heat preference) 1 1/2 cups cooked brown rice sea salt and black pepper, to taste Serve as a soup or over quinoa and vegetables.

Drinks to get you through the holidays with family Gorgonzola Leek Tart I love and adore blue cheese with a purple passion, and I am forever tossing yet another hunk of it in my grocery cart. But one of the reasons that I love it – the sharp, tangy, cheesy flavor – is also one of the reasons I always have leftover blue cheese. A little goes a long way. It’s even MORE perfect because the other thing that I am constantly needing to use up is leeks. I’m just not brave enough to sneak one leek out of the rubber band and show up at the cash register looking all innocent, so I tend to be constantly awash in leeks. Here’s how super easy it is: pick up a box of frozen puff pastry (usually in the dessert section of your supermarket), thaw out one sheet, and roll it with your rolling pin until you have a nice thin rectangle, about 12 by 10 inches. And oh, that filling! Pour the honey over the top of your dough and spread it around until it reaches the inner edge of the border. Ingredients 4 tablespoons butter One leek, rinsed well, halved and sliced thinly Directions

Sallys Baking Addiction Cake Batter White Chocolate Fudge. - Sallys Baking Addiction If you follow Sally’s Baking Addiction on facebook, you may remember me posting about this fudge last week. I’m a new featured publisher for the Culinary.net network and this fudge was my first entry, so I shared it on my facebook page. It was so popular, Culinary.net made my pictures and recipe into a short video! I made this fudge for a few celebratory reasons. {life…is just better with sprinkles} I made this fudge with both yellow cake mix and white cake mix. Ingredients: 2 cups + 2 Tbsp Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)2 cups powdered sugar1/2 cup (1 stick) salted butter, cut into 4 pieces1/4 cup milk2/3 cup white chocolate chips1/2 cup rainbow sprinkles Directions: Spray 8×8 baking pan with nonstick spray. Mix together cake mix and powdered sugar in a large bowl. Spoon into prepared baking pan, making sure it is level and smooth at the top. © Sally’s Baking Addiction. It’s also chock-full of SPRINKLES!

Recipe for Al's Famous Hungarian Cucumber Salad (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and when my friend Becky from Vintage Mixer included cucumbers on her list of Seasonal Produce Guide for July, I remembered this amazing cucumber salad. This salad is really a wow; hope you enjoy!) My friend Al Church is not only a former restaurant critic and food writer, but he's also one of the most food-savvy people I know, so when Al offered to make his famous Hungarian Cucumber Salad with me and share it with Kalyn's Kitchen readers, I couldn't wait to try the salad. I haven't eaten that much authentic Hungarian food, but it's definitely on my list of places to visit, and I love the combination of sweet paprika and sour cream that's used in so many dishes in that part of the world. And of course my love for cucumbers is well-documented on the blog. It's best to use cucumbers with small seeds, and two long English cucumbers were perfect for this. Instructions: Blogger Disclosure:

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