Getting Back in the Game & Asian Lettuce Wraps

I love to run.  I've been running since joining the army in 1996 at age 22. Before that I had never run. Except maybe in gym class.  And the softball diamond.  Running a mile, let alone the two miles required to pass a PT test seemed impossible for me. I didn't know how I would run THAT far.  But you do what you gotta do. Especially when there is a Drill Sargent yelling at you to pick your sorry ass up and fall back in line.

I've been running ever since. Took some time off to have babies, but now I'm back in the game.

I just read Scott Jurek's book Eat & Run.  He is one amazing guy and an incredible athlete.  He has inspired me to improve my own running and purify my eating. I started back on the vegan bandwagon just before reading his book, but since reading his story I have come accept that it is really is possible to achieve incredible athletism on a vegan diet.  Might I be allowed to join this select group of people?

Now I'm not a super star athlete like Mr. Jurek.  It takes a certain physiology to achieve what he has achieved.  And realistically, at 40, I am just getting ramped up.  But I certainly have athletic goals that are suitable for me and that, I believe, is good enough. Not everybody will be a professional athlete.  There is room enough for all abilities.

I've never really run anything farther than a 10k until last year when I ran my first half marathon. I hope to add to my accomplishments considerably this year.  I got hurt pretty badly last summer while on a 14 mile training run.  That took me out of the remaining races I had planned for the summer.  A severe blow to my bucket list. But what doesn't kill makes you stronger, right?

After physical therapy and 6 months off I started back in January.  My first time back was three miles on the treadmill.  It went smoothly and I've been keeping it going. I hope this season turn out better than the last.

                                                           ___________________

Asian Lettuce Wraps
Amy Holmes

This is my vegan adaptation of a recipe I found on allrecipes.com.  Its one of Nick's favorites. I like the Sweet Ginger Sauce by the Ginger People, but it can be hard to find - Whole Foods is the only place I've seen it. Thai Kitchen makes one that is good and its easier to find.

Filling                                                
1 C cooked lentils
1 T olive oil
1 onion, chopped
2 cloves garlic, pressed
1/4 C hoisin sauce
1 T rice vinegar
2 t sesame oil
1 T soy sauce
2 t fresh ginger, shaved

Accoutrements
Boston Bibb Lettuce
Green onions, chopped
water chestnuts
sugar snap peas
shredded cabbage
Asian Chili Pepper Sauce (Optional)


To prepare the filling, heat the oil of medium heat. Sauté onions and garlic until onions are soft and translucent. Add lentils, hoisin sauce and remaining ingredients and heat through- just a few minutes.

Assemble your lettuce wrap like a taco. In the photo above I used Romaine lettuce because I couldn't find Boston Bibb.  Spoon a portion of the lentil filling into the lettuce and top with the toppings you prefer.

Lentils will keep well for several days in the fridge.

wait for this cake . . . .

I've tried most of the recipes from this month's VT issue. Up Next:  Garlicky Cheezy Kale & Crispy Chick’n Salad,  Jack Burgers and Fabulous Vegan Fudge Cake with Bittersweet Icing

I have to say, I've liked almost all of them.  Follow this link to get the recipes, and see below for my comments.

Garlicky Cheezy Kale & Crispy Chick’n Salad

The jury is out on this one.  First of all, I couldn't find Gardein Mandarin Orange Crispy Chick’n. I search SuperTarge, Cub Foods and Kowalski's (which is gourmet grocery). Nada. Whole Foods is in St Paul and I didn't have time or energy in my schedule to drive all that way, so I just made do with good old fashioned Garden Burger meatless chicken patty. The recipe was simple to prepare, had a distinct tahini taste to the dressing. I didn't love it, didn't hate it, but it was kinda nice to have the mix of chicken strips with the salad.  I'm not sure why this one got an Honorable Mention in the VT Get Lucky Recipe contest - seems to me that there would better recipes out there.  I'd make it again though.

Jack Burgers



To me, Jack burgers would be a competitor to the Chick Pea Cutlets from Veganomicon.  They were prepared similarly, but I used bisquick instead of the GF pancake mix the recipe called for. They were a little mushy on the inside, but not really too bad. Good flavors.  Easy to whip up in the food processor and the recipe makes quite a few.  I'm going to experiment with freezing and cooking the remaining batter to see how that would work. Will keep you posted.

Fabulous Vegan Fudge Cake with Bittersweet Icing

This cake really was so fabulous, it probably deserves its own entry on this blog. OMG. my mouth is watering just thinking about the leftovers in the fridge. My husband ate two slices last night and had one for breakfast this AM. 

Rich. Fudgy and thick.  Super easy to make. I used rice milk instead of soy (since I was pregnant I've developed an aversion to soy milk and it grosses me out).   One note however: when making the icing, allow it to cool significantly before pouring it on the cake. Seriously. If you think its ready, wait a little while longer. It will still pour even if its chilled. Mine ran all over the place and my cake was sitting in a pool of icing. Not the best for appearances, but it was still yummy.

Asian Lettuce Wraps

This is one of my husband's favorites. This recipe is my adaptation from a meat recipe I found on allrecipes.com. It uses lentils instead of beef and the lentils are prepared a-la-Snobby Joes (see Veganomicon). I always liked getting the Asian lettuce wraps from the Rainforest Cafe, and PF Changs has a similar entree, but neither are as good as my vegan version below (in my humble opinion). It also makes a decent leftover.

I recommend having everything set out so everyone can fill their own wrap to their liking.

For the filling:
1 C lentils, cooked
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced ginger
1 tablespoon rice wine vinegar
2 teaspoons fresh ginger, grated
2 teaspoons dark sesame oil

For finishing touches and assembly:
16 Bibb lettuce leaves
Asian chile pepper sauce
1 (8 ounce) can sliced water chestnuts, drained
1 bunch green onions, chopped
shredded cabbage
bean sprouts
chow mein noodles (for crunch)
sugar snap peas


Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Cook the lentils in 4 C water according to package instructions and set aside to cool (this can be done in advance). Cook the onion in olive oil, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, sesame oil and chile pepper sauce to the onions, and stir. Stir in the lentils. Continue cooking until the onions just begin to wilt, about 2 minutes.

Serve the lettuce leaves, chopped water chestnuts, green onions, chili sauce, sprouts, peas, noodles and shredded cabbage and allow the guests to fill each leaf with their choice of filling and toppings. Wrap the leaf up like a burrito and munch away.