Endurrun Run 2011 - Recipe Round-up

Wow!  The week of racing has crossed the finish line and I am recovering.  While I may not have been running, it was still a race to get all that food prepared and on the table by the time the racers were ready to replenish themselves. The dishes that we prepared were wide ranging to accommodate the preferences and dietary needs of the many participants.  Fortunately, when it comes to food, I enjoy a challenge.  I am lactose intolerant, and am getting pretty good at dealing with that, but when it comes to gluten intolerant or vegan, that's harder.  Judging by the empty dishes and smiling faces, I think that I met both those challenges.

A few of my food stats:

43-60 runners

30 volunteers

6 dozen hard boiled eggs/deviled eggs

200 oz of cooked chick peas

6 large bunches broccoli

1 kg feta cheese

uncounted lemons and limes

1 Mars bar

80 large Freezies

I have had requests for several of my recipes, mainly the hummus and the broccoli salad.  This post is going to be long, so I'll list below the recipes you'll find:

Sweet Potato Hummus -vegan

Roasted Red Pepper Hummus -vegan

Cilantro Lime Hummus - vegan

Broccoli Salad - dairy

Easy Couscous Vegetable Salad -vegan

Citrus Quinoa Salad - vegan, gluten free

Baked Quinoa with Sweet Potatoes and Almonds - vegan, gluten free

Hummingbird cake - dairy free

Raw Vegan Carob Pecan Biscotti

Coconut Pie - gluten free, dairy free

The Great Hummus Challenge

Over the course of the week I made 10 batches of hummus.  Original style hummus lost to a flavoured hummus every time.  After the completion of the marathon, I put the three flavours on the table: Sweet Potato, Roasted Red Pepper, and Cilantro Lime.  I'll let the photo speak for it's self.

Winner: Cilantro Lime
Second: Roasted Red Pepper
Third: Sweet Potato

Coriander and Lime Hummus      from a recipe by Louise at Adventures in a Low GI World

1 cup fresh coriander leaves packed

2 cloves garlic

1  19oz can chick peas, rinsed

2 tbsp olive oil

1 1/2 tbsp lime juice, use fresh when possible

1 1/2 tbsp peanut butter

3 tsp chili sauce

1 tsp ground cumin

Place all ingredients in a food processor and blend till smooth.  You might have to add a tablespoon of water, but the coriander adds lots of moisture.  I use Cock Brand Sweet Chili Sauce for Chicken.

Roasted Red Pepper Hummus     Adapted from a recipe by Canadian Living Test Kitchen

1  19oz can of chick peas , drained and rinsed

3/4 cup drained and chopped roasted red peppers (from a jar works well)

1/4 cup  fresh lemon juice

1/2  cup tahini paste

2 cloves garlic

Put all ingredients into food processor and process till smooth.  you might need to add a tablespoon or two of water to get a spreadable consistency.

Sweet Potato Hummus      Adapted from a Recipe by Martha Stewart

1 pound sweet potatoes

1  19 oz can chickpeas drained and rinsed

1/4 cup fresh lemon juice

1/2 cup tahini

2 tsp ground cumin

1 garlic clove

Cook the sweet potatoes in your favourite manner.  I prefer to do them in the oven, but in the summer, the barbecue works wonders.  You can also choose to cook them in the microwave.

Put all ingredients in the food processor and blend till smooth.  You will probably have to add up to a 1/4 cup of water.

Broccoli Salad and Easy Couscous Vegetable Salad

I posted both these recipes together in my Endurrun 2009 Food Update, so click here for that post.

Citrus Quinoa Salad    From Anne Lindsay's Light Hearted Everyday Cooking. 

1 cup quinoa
1 cup diced unpeeled English cucumber
1/2 cup diced figs or dried apricots or raisins
1/2 cup drained canned mandarin orange sections, halved
1/4 sunflower seeds or toasted almonds
2 green onions, diced
2 tbsp chopped fresh coriander or parsley

Dressing:
1 tsp grated lemon or lime rind
3 tbsp lemon or lime juice
1 tbsp sesame oil
1 tsp granulated sugar
 1/4 tsp each ground cumin and coriander

Rinse quinoa under cold running water; drain (use a fine sieve).  In saucepan, bring 2 cups water to boil; stir in quinoa.  Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.
In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander.

Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix.  Serve immediately or cover and refrigerate for up to 3 days.

I make this salad using extra orange pieces, lime rind and lime juice.

Baked Quinoa with Sweet Potatoes and Almonds  - this is from Not Your Mother's Casseroles by Faith Durand.

I tested and reviewed this recipe on my blog just a few weeks ago.  Click the title for the link.












Hummingbird Cake

This is from a wonderful recipe at the Robin Hood Flour site. Click the title to visit the site.   I make it with a basic butter cream frosting using  a lactose free margarine keeping the whole cake dairy free.

Raw Vegan Carob Pecan Biscotti

I can take no credit for this dish.  I make it exactly as I found it at Wayfaring Chocolate.  Hannah did a wonderful job on this recipe and has posted a complete how-to.   Note - 15ml = 1 tbsp coconut oil.

Gluten Free Dairy Free Coconut Tarts  From Simply Gluten-Free

This is stretching me as far from my traditional baking as I can get, but I have to tell you, this was an easy recipe and it turned out perfect.  I followed as close as possible to the printed instructions (click on the title to visit Simply Gluten-Free where you will find a further link to a printer friendly version).  I didn't have Kinnikinnick graham style crumbs.  I used Nature's Path Mesa Sunrise flakes and crushed them to a measure of 1 cup. Crush as fine or as coarse as you like.  I browned my coconut in a frying pan on top of the stove.  I find it easier to keep and eye on them so they don't burn.

Thank-you all for joining me for this rather long food post.  I really enjoyed my week of volunteering and will be back at the races next year with more tempting dishes.  Still looking for new hummus variations to try and a friend has requested a gluten-free, lactose free Key Lime Pie.  The challenges never end, thank goodness.