Does that work, ‘pasta-tastic’? Probably not but, ho hum, we’re here now and ready to give ourselves a tasty treat for supper. Please note that this isn’t a recycling of the recipes – it’s a complete repurposing, which we all know is highly desirable in this age of austerity… This is a good recipe for putting in the oven while you pop out for a quick run.
Lots of people don’t like aubergines, saying they’re either too hard or too squishy. This method makes them just right – the Goldilocks of aubergine recipes, you could call it. They take about 45 minutes to cook so you won’t exactly have time to do an ultra-marathon while they’re in the oven but you’ll have chance to do a few swift turns around the block.
A while ago we posted a recipe for Roasted Aubergine with Cashew Nut Pesto. Now, there are times when two recipes can be split in separate meals and this is one such joyous occasion. Either bit can be used to make a superlatively tasty pasta sauce for when you’re carb loading before a race or a long run (substitute baked or sweet potatoes if you’re not a big fan of pasta). Here’s the first one. The other sauce can be found here.
Roasted Aubergine & Tomato Pasta Sauce
For the roasted aubergines
1 tin (400g) chopped tomatoes
2 tablespoons tomato puree
2 large aubergines, halved lengthwise
3 cloves garlic, finely sliced 3 tablespoons olive oil
Salt & ground black pepper to taste
1 Preheat the oven to 220C (425F, Gas 7, Fan 200C)
2 In a shallow ovenproof dish (a roasting tin will do if you don’t have ceramic), pour the tomatoes, mix in the tomato puree and season to taste with salt and plenty of black pepper.
3 Cut a deep criss cross pattern in each slice of aubergine.
4 Spread the thin slices of garlic evenly on top of them and drizzle the olive oil all over the aubergines (not the tomatoes, though it doesn’t matter if some spills over the edges).
5 Cook for 45-60 minutes, until the tops are nicely browned and the aubergines are soft and starting to collapse a bit.
6 Pulse with a hand blender or in a food processor and mix into cooked pasta or serve on the side with a baked or sweet potato.
Serve with with a large green salad, preferably with some roasted beetroot in to boost your electrolytes.
I HATE having my training plan derailed by a cold rearing its snotty head right into MY previously clear one. So, when I felt that familiar malevolent tickle, I pulled out all the stops to prevent it sticking around. I made this deeply aromatic, antimicrobial, bug-busting soup and – success! I halted my cold before it had even properly begun, and now I can be out enjoying the glorious sunny early evenings that London keeps giving me as gifts.
The ingredients for this might seem a bit intimidating, but it’s SUCH a quick, tasty, fortifying meal once you’ve got them that they’re well worth it.
Its vibrates, it buzzes and takes no time at all to get the job done. Obviously, what could I possibly be talking about but an electric hand blender? Known as a ‘wanger’ in our house (I don’t know why and have never dared ask), this kitchen tool is far and away a vegetarian’s best friend. I believe it’s officially called a stick blender, though in truth I don’t think that’s much better than our name for it. There are loads on the market and they’re all much of a muchness, I think. What they have in common is that they’re very cheap and extremely useful. Basically, you don’t need to spend hundreds on a fancy food processor. Lots of Veggie Runners recipes make use of a wanger. If you don’t have one already, now is your chance to bow down to the humble hand blender and let it lead the way to perfect pates, super soups and spectacular smoothies…
Like most runners, I always take my kit with me when I go away. Indeed, sometimes I even wear it to travel in if there’s no room to pack it (yeah, I know – not even slightly sexy but worth it in the long run). It’s the best way to get over your jetlag, get a feel for a new environment and see things you’d never notice from a cab or a bus. So I was very excited to lace up my trainers and head out into the streets of Buenos Aires. Sadly, the feeling of elation didn’t last long…
First, there were the dogs. Thousands of them. It seemed like everyone had at least one and it wasn’t unusual to see people walking dozens of them. The dogs themselves weren’t the big problem for runners; they were all much more interested in each other than they were in humans. The real issue was the mess they left behind. Continue reading