Every now and then I like to get fancy. With my cooking that is. Usually I’m a pretty basic cook. I love to make burritos, curry, big salads, etc. They are simple, tasty, quick to make, and usually pretty healthy.
Actually, I think of myself as a lucky cook. I have a “talent” for throwing things together and having them turn out pretty darn delicious. Just as some people can follow a recipe, take a cooking class, really work at a creating a dish, yet it still doesn’t work, I can “make it work.” And really, it’s just luck.
Anyway, I usually do stick with the basics. This dish, Indian Lentil Cakes with Cucumber Mint Raita, is me finding my fancy side. Based on a recipe I was given by a local restauranteur, I “made it vegan” by switching out the dairy products and eggs for a plant based version.
Guess what? It tastes just as good!
Indian Lentil Cakes with Cucumber Mint Raita
- 1 cup mixed dried lentils (such as red, black, and mung )
- ½ cup basmati rice
- 2 teaspoons minced fresh ginger
- 1 Tablespoon minced garlic
- 1 serrano pepper-chopped
- 2 cups chopped arugula
- 1 cup fresh or thawed frozen peas
- ½ cup fresh cilantro
- ½ cup chopped sweet onion
- 2 teaspoons each salt and pepper
- ½ cup coconut oil
- For Raita:
- 2 cups soy or other non-dairy Yogurt
- ½ cup chopped peeled seeded cucumber (I love the Persian cucumbers that do not need to be peeled and seeded)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon raw agave syrup
- 2 teaspoons coconut oil
- 1 Tablespoon brown mustard seeds
- 1 Tablespoon cumin seeds
- 2 teaspoons chopped garlic
- Rinse lentils and rice, cover with water and soak for 3-6 hours.
- Drain and transfer to food processor. Add ginger, garlic and serrano. Process until a grainy paste is formed-add a few tablespoons of water if needed. Add arugula, peas, cilantro, onion, salt and pepper -pulse several times until well combined.
- Heat a few Tablespoons coconut oil in a skillet and add ¼ cupfuls of batter fry until golden, flattening and flipping as needed. Add more oil, if needed between batches. Serve w/ Raita
- For the Raita:
- In a medium bowl mix yogurt, cucumber, cilantro, mint, lemon and agave-
- Heat coconut oil in small skillet on medium heat-when hot add mustard seeds, once they start to pop, add cumin seeds stirring just about 10 seconds, add garlic stirring for a few more seconds, quickly add to the yogurt mix. Stir to combine-Add salt and pepper to taste.
Training has gone much better this week as I build my base for the SLO Marathon. I ran 18 miles total, which is an increase of about five miles over last week, so that’s good. As I’ve mentioned, I want to use December to increase my mileage to 25-35 miles per week and get my long run up to 10 miles. I plan to start my training plan for the marathon on January 1 (or second, depending on my new year’s eve). Here’s the recap:
Monday: Running, 5 miles. Yoga: 60 minute class (at work. Hurray for gym perks!).
Tuesday: Rest, though I did play around with the TRX and functional trainer for about a half hour.
Wednesday: Four mile tempo run. One mile warm up, 4-half mile intervals at LT pace with a 1/4 mile recovery. First of any kind of speed work in months, so it was hard but I felt good afterward.
Thursday: Thirty minutes Pilates workout.
Friday: Thirty minute Circuit Training Class. This was at work, basically because I have to sub in a couple weeks and I wanted to get an idea of what level, etc. My knee was really hurting for some reason, so my workout was kind of limited, but enough to make me sore the next day.
Saturday: Six mile run, followed by a 90 minute Vinyasa class (with April so it kicked my butt).
Sunday: This is doggy run day, so a total of three miles with the dogs. Easy Breezy.
The plan for this coming week is to increase the mileage for each workout. Just a little bit, and to increase the challenge of my Wednesday tempo run. Again, just a little bit. Also to practice yoga at least three times. To do that, I’ll get to the studio once or twice, plus I’m going to try out Yoga30., and the new online classes offered by April and Yoga Central (see below for details).
Things to remember:
Join me (and Alan!) in San Luis Obispo on April 26, 2015, for the SLO Marathon. Save $10 on registration for either the full or half marathon with the code: WOODAMB. Register soon for the best savings and I’ll see you in April!
Do you celebrate Meatless Mondays? Do you have a favorite vegan or vegetarian dish that you serve your family? What’s on your training schedule?