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 >
