a vegan couple: eating; running; living–minimally.

Progress and the Jay Peak 25k to come

It has been a while since we wrote a post about something other than food. To be honest life has been very busy and very un-conducive to blogging. That is not an excuse, friends in the blogosphere, just a fact. Prior to last week Katie and I were in North Carolina—vacationing with my family and resting my calf. We hung out, played a bunch of games (i.e., Auyer Family Olympics…we can’t JUST vacation we have to do something grandiose), and relaxed on the beach.

Upon returning I was able to run a bit this past week without any calf pain. I did our usual loop of Hard’ack, but I was only out for about an hour. Progress, yes, but with the Jay Peak 25k to come next weekend I am unsure how things will go. Katie hasn’t run a lot either, owing to the fact that school starts next week and she has been getting teacher-training done in order to be ready.

All of this means that we are both underprepared and undertrained. (I haven’t even come close to the kind of training I wanted for the Vermont 50k, which is coming up at the end of September.) But oddly enough I am not worried. Will it be hard? Yes. Will we have to walk a lot of the race. Probably. Will we make the best of it, able to run together, out nature, with amazing views of the Green Mountains? You betcha. I don’t know if my calf will be ok. I don’t know if both or either of us will finish. Who knows. What I do know is that we cannot take this life, this amazing ability to run, for granted. It can vanish over night or in a sudden pop or fall. We should do what we can when we can.

We cannot know how long we will be unable to do what we have always done, but we can know that we will appreciate and accept what we have, and that we can acknowledge those things we have control over and those that we don’t. Appreciate, Accept, Acknowledge. You can learn a great deal from doing nothing on a vacation; its applying and living with what you have learned that is the tough part.

Run Mas


Long Trail Pizza

It’s another Recipe Sunday post and this one is about pizza. We love pizza. But when we became vegan we were unsure how we would continue to enjoy it without cheese. What, no cheese? How can you have pizza without cheese?! Au contraire mon ami—pizza is both possible and delicious without cheese (nay sayers aside). Now, you can always use Daiya, which is a great cheese substitute. However, if you are wanting something a bit healthier (and a bit more interesting) you can whip up this Long Trail Pizza with tangy, feta-like tofu mixture. I am sorry for the lack of a picture. I thought I had one but I simply couldn’t find it—use your imagination.

8 oz firm tofu
2 tbs yellow or white miso
3 tbs nooch
1 tsp lemon juice or apple cider vinegar

1 can pizza sauce (you can always make your own sauce, but we like to use Don Peppino. Sometimes hard to find, but one of the best sauces ever.)
1 pizza dough OR 1 loaf bread*

*If you want a traditional pizza use a pre-made dough or make your own. For something different try using a loaf of bread (fresh or day-old). Slice the bread into 1/2-1-inch slices. The pizza will be a bit crunchier, but the texture of the bread adds a delicious component.

Toppings: this is where you get to be inventive. You can go Mediterranean and use kalamatta olives, spinich, and tomatoes; or you could go straight-up Garden Veggie with onions, peppers, tomatoes, kale, or whatever you have laying around. Do whatever you want! Be creative!

The How To
Preheat the oven to 400F.

Drain and squeeze the water out of the tofu. Crumble it with your hands into a small bowl. Add the rest of the ingredients and mash with a potato masher or a wooden spoon until everything is mixed together and forms a feta cheese-like consistency. Set aside.

If using dough: par-bake the dough until it starts to slightly brown, 5 minutes or so. This will help keep the dough crispy.

Assemble the pizza by placing a layer of sauce down on the dough or on each of the sliced pieces of bread. Add the toppings. (Because the toppings can be a bit messy, if using bread arrange the pizzas close together on a baking sheet or pizza stone. This will allow you to crumble the tofu and add the toppings without having them fall all over the place and off you pizza.)

If using dough: bake until the crust starts to slightly brown. If using bread: bake 10-15 minutes or until the bottoms of the bread and the tofu start to slightly brown. (In either case you can always throw on the broiler if you want the tofu to brown quicker. Just keep an eye and make sure that things don’t burn.)

This recipe is adapted from one found in Scott Jurek’s book Eat & Run. There are some awesome recipes in there, a number of which we have used and adapted (so you might see them here at some point ;))

ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!

%d bloggers like this: