Before I get to the recipe, I want to tell you a little about our first cross country meet of the season! The first meet is exciting on many levels. For some of the athletes, it is the first time they have ever raced . For others, the first long distance race (we have some track athletes on our cross country team). We also have a lot of freshmen this year, with a lot of talent just ready to bust out. With only a couple seniors on the boys and girls team, we’re in a building stage, and that too is exciting.
Both the boys and girls finished 12th at the Bronco Invitational. The young lady who was the first of our girls is only 13 years old and ran 19:20! On the boys side, our lead runner is a sophomore running his first 5k. He finished in 16:32. We are thrilled with our young team, and we know that they are only going to get better. Here are a few pictures from the day.
Okay, back to the recipe. When I mentioned this Tempeh Pasta Sauce the other day, I referred to it as one of my Un-recipes. By that I meant that I really didn’t plan anything, I just threw some things together that sounded like they’d fit, and, because I’m lucky that way, it worked! This sauce is pretty much like any pasta or spaghetti sauce you might make, I just used tempeh as the protein source. Feel free to add your favorite herbs and spices, extra ingredients (I added mushrooms to the written recipe, though I had none at home when I created the sauce), and use the pasta of your choice.
- 1 package (8 ounces) tempeh
- 1 medium onion, chopped
- 6 cloves garlic minced
- ½ yellow pepper, chopped
- 2 tablespoons olive oil
- 1 can chopped tomatoes with liquid
- 1 can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- ½ cup red wine
- ½ cup mushrooms, sliced
- Cooked pasta of choice.
- Preheat the olive oil over medium high heat. Add garlic, onions, and yellow pepper. Cook for about 5 minutes, until soft.
- Crumble the tempeh and add to the pan. Continue to cook and stir until the tempeh is lightly browned.
- Stir in the seasonings and cook for two more minutes.
- Add the tomatoes, tomato sauce, and the red wine. Bring to a low boil.
- Add the mushroom. Cook for two minutes then reduce the heat and simmer until the liquid is reduced and the sauce is thick.
- Serve over the pasta of your choice.
Sometimes it’s nice to have a vegan version of a traditional dish like spaghetti and meat sauce (or in my case linguine because that what was in my cupboard).
Some more random running stuff.
Yesterday I received these in the mail!
I was sent a pair of Skora Base Running Shoes for review! They are really pretty and they feel great. I haven’t had a chance to run in them yet. To be honest I am a little nervous because they feel so light, but I was told that these have more support than some of Skora’s shoes and are a good choice for someone not accustomed to minimalist shoes. Stay tuned for my review in a few weeks after I have a good chance to try them out!
Do you ever just throw some ingredients together and have it end up tasting great? What are your thoughts on minimalist running shoes?
A couple disclosures: I am an ambassador for the Running Buddy, but I purchased my own and love it a lot. You can save 15% and get free shipping by using the code RBuddyA15 when you check out. I was sent the pair of Skora running shoes at no cost in exchange for my honest review. I received no other compensation.