Saturday, November 23, 2013

Plan, Nov 25- Dec 1

Walk 1, run 3
Quiona Polenta Pizza

Walk 1, run 5
Indian Tofu Patties

Vegan potato curry (adapted from The Vegetarian Epicure)

6 medium size russet potatoes
3 T. Earth Balance margarine
1t. Salt
1 T. Curry powder
2 c. Water
1 c. Vegan yogurt, plain (tofutti vegan sour cream also works)
1 c. Frozen peas

Peel and dice the potatoes. Heat the earth balance, and add the spices, simmer for 2-3 minutes. Add the potatoes, and cook them evenly until a little crispy.
Add the water, and simmer for 30 minutes. Then add the peas and yogurt, and heat for 5 more minutes.
Serve over rice.

Family Fun Run
My whole Thanksliving menu is posted here.

Run >1
Football tailgating 

Run >1

Run >1
Hanukkah feast (I'll post my Hanukkah menu here, as well)

I'm doing the Runners World Streak, and will be running (or skiing) every day from Thanksgiving to New Years.

I've recently gotten new vegan cookbooks that are beautiful, I am thinking of reviewing all my cookbooks on the blog in 2014. One of my favorite new ones is Isa does it, and I'll have the privilege of meeting her in December! Otherwise, I'm reading a Phillip K. Dick novel, one by Markus Zusak, and a non- fiction called "Thank you for your service" for my reading group.

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