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.

Thai Mango Noodles

I have to say, I liked this recipe, even though it was a little boring. It is definitely very colorful, which gives me hope that it would be really yummy, but I think the ginger and garlic could have been pumped up a notch to give more substance to the flavors. Still I would make it again. It was easy to put together and makes for an easy lunch. Keeps well in the fridge.

The recipe is from Jennifer McCann, author of Vegan Lunchbox Around the World. Find the recipe here.

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.