OMG you guys, we’ve been so busy training there almost hasn’t been time to cook. We spent a great weekend in Northampton, MA doing a little “training camp” of sorts, where we thought we’d cook up recipes for weeks to come. Instead we rode our bikes for one million hours and ate the world’s best take-out. So here’s stuff we might’ve made if we were cooking (but actually we made at a time that wasn’t this past weekend).
Italian stuffed eggplant!
- 2 eggplant
- 5 cloves of garlic
- 1 medium onion
- 1 tomato
- Handful of kale
- Parmesan cheese
Pre-heat the oven to 350. Cut the eggplant in half longways. Scoop out most of the middle, leaving roughly 1/4″ rim around the outside. This creates an eggplant bowl.
Coat a pan with EVOO and place the eggplant open side up. Coat the tops with oil, salt, and pepper. Throw foil over the top and put those babies in the oven while you prep the stuffing.
Chop the onion and garlic, and brown in a pan with butter, salt, pepper, oregano, and thyme.
Chop up the scooped out eggplant and add to the onions and garlic. Things should smell really good by now.
Chop the tomato and kale and add to the pan. You may need to add some water to keep things hydrated – don’t add too much! Once everything is cooked down, add as much grated parmesan as you like.
Take the eggplant shells out of the oven and fill with the stuffing. Grate extra parmesan on top. Put the foil back over top and cook the stuffing in the eggplant for an additional 10-15 minutes.
Let cool for 5 minutes before pigging out.
Cashew cream sauce!
This is one of my favorite sauces – it’s amazing and super easy. Also, really good with chicken or fish, but work with quinoa, rice, or roasted veggies. Here I made it over pasta, in it’s most comfort-food form.
- A bunch of tomatoes – 4ish
- 1/2 cup water, plus some extra
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2-4 garlic cloves, chopped
- Salt and pepper
- 1 cup packed fresh basil, plus extra for garnish
Bring a large pot of water to a boil.
Puree the tomato (all of it). Add the cashews, 1/2 cup of water, basil, and tomato paste. Blend until smooth and creamy.
Cook the pasta in aforementioned pot of boiling water.
Sautee garlic in EVOO in a large skillet. Add sauce to the skillet to warm, adding additional water as necessary.
Lentil walnut tacos!
This one has one million ingredients but is totally worth it because it’s delicious. Warning: the lentil mixture is DENSE. It’s a calorie bomb, all around. But so perfect for heavy training weeks.
- 1 1/4 cups walnuts, toasted
- 1 tbsp tamari or soy sauce
- 1 clove garlic, roughly chopped
- 1/2 cup roughly chopped oil-packed sun dried tomatoes
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp apple cider vinegar
- 1 1/2 cups cooked brown lentils
- 2 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 2 scallions, chopped
- 1 poblano pepper, finely diced (seeds removed)
- 1/2 cup cilantro leaves, chopped
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lime juice
- 1 small clove minced garlic
- 2 tsp maple syrup
- red pepper flakes
- corn taco shells (at least 8)
Pulse the lentils in a food processor to break them down a bit. Add tamari, garlic, sun dried tomatoes, cumin, chili powder, and vinegar and pulse a few more times. Add the lentils and pulse until the mixture is crumbly (like taco meat). Add water as needed to achieve the right texture.
Combine the shredded cabbage, scallions, minced pepper, and cilantro in a big bowl. Whisk the oil, lime juice, minced garlic, and maple and pour over the slaw. Add some red pepper flakes if you like spice.
Put the above things into taco shells. Eat furiously.