New Vegetarian Running E-Course (And It’s Free!)

Two posts in one today!  In a minute, I’ve got a great new Indian curry recipe to share with you.  It’s made with black-eyed peas instead of the more-standard lentils or chickpeas, so it’s kind of fun.  But first…

A New Course for Runners Interested in Going Vegetarian

Allow me to gloat, for just a second.  icon smile

No Meat Athlete has grown up quite a bit recently in terms of traffic.  We’re at almost 3,000 subscribers, but the bigger deal is that over 60,000 unique readers visit the site every month!

Perez Hilton I’m not.  (Although if that’s what you want, I suppose I could try.)  But for this stupid little site I run out of my mom’s basement (not really), it’s pretty cool to know that I’m reaching that many people with the message that “vegetarian” doesn’t mean “weakling.”

But here’s the thing: Of those 60,000 people every month, a lot of them are visitors from Google.  They hang out for a little while, view 2.09 pages each, and if nothing hooks them, they leave.  That’s a lot of potential runners-on-plants who are slipping through the cracks.

I don’t really care about losing the ones who end up here accidentally in their searches for meat porn or “no meat at lent” (yes, No Meat Athlete now slightly outranks Jesus).  But for runners with even the slightest interest in seeing what going vegetarian could do for their energy levels, endurance, and durability, I wanted to have something to help nourish that idea and keep them coming back.

Introducing ‘The Vegetarian Endurance Advantage’

So that’s why I created a new free email course on the essentials of vegetarian training, called The Vegetarian Endurance Advantage.  You know, the potential benefits, a shopping list and diet plan for vegetarian endurance athletes, pre- and post-workout foods, protein and other nutrition concerns, and some stuff that’s a little more fun.  Totally non-preachy, and all based on improving performance.

So why might you, someone who has been reading for a while, be interested?  Well, two reasons:

  1. It’s designed to be a standalone resource, rather than making people click all around the site.  So while the content is stuff I write about on the site, its more organized and targeted, and probably more useful.
  2. I’ll keep adding to the course for a long time, so the material will become more in-depth as time goes on.  I’ll also send regular email updates with additional content to anyone who is signed up; it’ll be the start of an email newsletter.

So that’s it.  If you’d like to get the course in your inbox, enter your email address in the form in the RIGHT sidebar (the one on the left is for subscribing to posts).  After you confirm your subscription, you’ll get the first email right away.

And of course, I’d really appreciate it if you share this with anyone who might be interested in going vegetarian to improve their running.  As always, THANK YOU!

On to the Curry…

black eyed pea curry image 300x225Remember how during the infamous 7 Things that Suck About Being Vegetarian post, I wrote that I didn’t enjoy cooking quite as much as I used to?  That was probably the most-disagreed-with point of the entire post, but several people were nice enough to offer suggestions.

More than one person suggested getting into Indian cooking, and that really sounded like something I could do.  On the recommendation of about 12 people on Twitter, I got Madhur Jaffrey’s World Vegetarian (my Amazon affiliate link) from the library.  And—BAM!—I was back, baby.

51dLRAaSaEL. SL500 AA300 So I was really excited when my friends at Wiley sent me a copy of their new cookbook, Anjum’s New Indian, by Anjum Anand.  It’s not a vegetarian cookbook, but I’d estimate that about half the pages in the book are dedicated to meatless recipes.  It’s real, authentic Indian cooking, something I’ve never done at home and always figured was strictly the domain of restaurants.

But this black-eyed pea curry, the first recipe I tried, was fantastic.  It reminded me of the chickpea dish I always order, chana masala, with the obvious and welcome difference of black-eyed peas instead of chickpeas (much as I love them, I eat them all the damn time).

So it was great.  I reduced the chile powder amount by little bit and served this one along with some whole-wheat naan (roti) that I bought, and it was perfect.  Just enough heat and great flavor.  Anjum says it works just as well with rice too, if that’s your thing.

I hope you give this one a try to shake up your routine a little bit.  I’ll post a few more recipes from this book as I make them, so look for those soon.  Enjoy!

Black-eyed Pea Curry Recipe

(From Anjum’s New Indian, Anjum Anand, John Wiley and Sons, 2008.)  Serves 4-6.

  • 4 tbsp vegetable oil
  • 2 bay leaves
  • 2 tsp cumin seeds
  • 2 green chiles, left whole or slit
  • 1 small-medium onion, peeled and chopped
  • 1-and-1/2 inch piece of fresh ginger, peeled
  • 5 cloves of garlic, peeled
  • 1/2 tsp ground turmeric
  • 1/4-1/2 tsp pure red chile powder
  • 1 tbsp ground corander
  • 1 tsp garam masala
  • salt, to taste
  • 3 large tomatoes, peeled
  • 2 cups of black eyes peas, drained and rinsed
  • handful of fresh cilantro leaves and stalks, chopped

Heat the oil in a medium-sized nonstick saucepan.  Add the bay leaves and fry for 20 seconds, then add the cumin seeds and fry until they sizzle.  Add the green chilies and onion and cook until well browned.

Meanwhile, using a blender, make a paste of the ginger and garlic with a splash of water.  Stir into the pan and cook for about 1-2 minutes or until you can smell the cooked garlic.  Add the powdered spices and salt and stir for another 30 seconds or so before pouring in the tomatoes.  Cook over medium heat until the oil leaves the masala, around 12-15 minutes.

Add the drained beans and mix well in the masala.  Cook for a couple of minutes before pouring in 1 cup water.  Bring to the boil and simmer for 8-10 minutes.  Take 2 tablespoons of the beans out of the gravy, mash well and stir back in.  Stir in the fresh cilantro and serve.

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Comments

  1. If you want to get into Indian Cooking , in addition to anjum anand I would also suggest alamelu vairavan . Just search for cookbooks written by her . the recipes are from southern portion of India, where a larger population following vegetarian lifestyle .

  2. This is neither here nor there, but I have a lot of Indian friends in grad school and I love their view on vegetarianism. They have such a spiritual take that they can explain in way that doesn’t offend anyone. It’s much more about a clean mind than anything else. It’s very interesting!

  3. Thank you, Matt. :)This should be helpful.

  4. Just wanted to let you know that at a local small 5k (~100 runners)I was volunteering at last Saturday in lovely Auburn, AL, I spotted a runner in a No Meat Athlete shirt! Of course I had to tell her I read the blog too and cheer her on as “No meat athlete reader” while given out times at the 1 mile marker.

  5. I’m not seeing the form on the right sidebar to enter my email for the e-course. Sounds great, though–so I’d love to be added to the list!

    • Michelle, I checked and it’s there for me, whether you look at the blog homepage or the individual post. I suppose it could be a browser issue or something, but I’m not sure. Maybe check again tomorrow.

  6. Awesome new addition, I bet you put a ton of time into it. I’ll share it with a few of my friends.

    I like the use of black eyed peas instead of chickpeas. I eat a ton of hummus I may explode from chickpea overload.

  7. Great info. As a new runner who is looking at going to a vegetarian diet, this was an awesome resource to discover!

  8. Oooohhh, that curry recipe sounds amazing! I adore Indian food. I always eat Indian food, using my rice cooker as the basis for any meal because I lazy. Also, check out our CNS Stores giveaway for $35! Click here to enter!

  9. My wife and I are “new” runners (started in 2008/2009, lost 140 lbs between the two of us, and have run marathons together) and our diet has changed very dramatically in that time.

    We’re not vegetarians, but we very often eat as if we are. We don’t have any intention to change that but who knows? It’s nice to see a site on the topic of vegetarian diet that is so welcoming and open minded, instead of hostile and preachy.

    We find your site very informative. I look forward to seeing and taking advantage of the content in “The Vegetarian Endurance Advantage: The Essentials of Plant-Based Training”

  10. THANK YOU!!! As a runner training for first marathon and relatively new vegetarian (6-8 months), I am very excited for your site! I tend to constantly wonder what to eat and when, and am finding myself “stuck” in eating the same thing. I’m excited to explore and become a more well rounded athlete and veggie! :)

  11. Way to go, giving out the free content. I’m sure many newbie vegetarian athletes will greatly appreciate it. I’m sure there are plenty seasoned veterans that will love it too! Thanks for all the sharing.

  12. Signed up!

    I am a rather new to vegetarian (since 08)n running (started jogging/running since Aug’09).

    but I love your site. Be a vegetarian runner isn’t a new idea, but the way you put things together is incredibly beautiful. I am looking forward to every ecourse email!

    Thanks for everything :D

  13. Great idea! I signed up for your course and can’t wait to receive it. I’m going to make the BEPea Curry today too b/c I’ve got all the ingredients. Thanks!

  14. I have been a runner for years. I ran in high school and college. My coaches always stressed the importance of eating meat and discouraged those who were vegetarians. I have always wanted to go vegetarian, and I have for a couple of months at a time here and there. However, my husband is a firm meat eater, and I always struggled with the idea that I could be a vegetarian and a runner. I am excited to get your shopping lists. That is one thing, when I am eating vegetarian, I do struggle with- heading to the grocery store. Thanks! Looking forward to your emails.

  15. Random question for all the runners out there that has nothing to do with the curry recipe or the e-course:

    I have been getting rashes between my legs after running. I have tried vasaline but it doesn’t work. Any tips or thoughts?
    Thanks!

    • Try compression shorts, they will prevent all rubbing and friction. If that doesn’t help, it might be a reaction to your sweat mixed with your soap or laundry detergent on your clothes or something like that.

  16. Lindsay S. says:

    I made the curry last night and it was delicious! I’ve never cooked blackeyed peas that way before, but I’m definitely having this one again. I paired it with a brown rice blend and side of roasted cauliflower and squash. Yum and thanks!

  17. Awesome! Madhur Jaffrey’s World vegetarian is the book that converted me to vegetarian! It showed me that being vegetarian could still mean amazing, tasty food. Try the Village Peas and Carrots…IMHO the best recipe in the book!

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  1. […] The Vegetarian Endurance Advantage: The Essentials of Plant-Based Training (which you can sign up to receive for free on his blog) because I’m interested in learning more about the benefits of a no-meat […]

  2. […] The Vegetarian Endurance Advantage: The Essentials of Plant-Based Training (which you can sign up to receive for free on his blog) because I’m interested in learning more about the benefits of a no-meat […]

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