Someone told us recently that what she likes about Veggie Runners recipes is that they feel like real food made by real people in real kitchens. None of that marinading ingredients for 2 days, chopping 40 bulbs of garlic into tiny slivers or sourcing obscure ingredients (well, only occasionally). Our deal is: You get hungry….
Archives for November 2013
Pecan and Pear Recovery Cake
We Veggie Runners like to think of ourselves as kitchen innovators, experimental culinary artists who push definitions of (good?) taste and nudge the boundaries of what constitutes ‘cooking.’* In this spirit of epicurean adventure, we have invented what we believe will prove to be our greatest triumph: the Recovery Cake. Yes, one must eat after…
Running a Marathon is Hard : 5 Stages
Intellectually, I knew that running a marathon would be hard. I pictured blisters, sore legs, maybe being sick a bit. In the end, the physical wasn’t actually the worst of it. I had trained well, had some great kit and have learned (sometimes the hard way) how to fuel myself through a run. I was…
Ras-El-Hanout Butternut Squash Risotto
This Ras-El-Hanout Butternut Squash Risotto is something I’ve been tweaking for a while – the sweetness of the squash works well with the cinnamon in the North African spices. I’m sure a risotto purist would recoil at the sound of it, but they’d soon change their mind when they got a taste. If you have…
The Tetley Gallery Launch – Art Run
Like art and love running? Lucky you – Veggie Runners have teamed up with The Tetley, Leeds’ new centre for contemporary art and learning, for an incredible Art Run event. Join us at noon on Saturday 30th November to celebrate the launch of The Tetley with a unique 3-mile run that blends art, history and exercise in one…
Running Away From Home: Barcelona
I love not marathon training! It was a bit (I imagine) like trying for a baby: worthwhile, and with a great goal in mind, but with a bit of the fun taken out of the process. </end of comparison> I’ve just been doing 3-5 milers, a few times a week, at the pace I want…
Spiced Leek and Chickpeas
All images: Zsolt Sandor / MothershipUK This lightly spiced dish has a delicate, distinctive flavour. We created it for the vegan brunch we hosted after the Jane Tomlinson Leeds 10k in July. All of our guests had bravely (foolishly?!) sweated their way round the course on a sweltering day. The least we could do was…