Vegetarian Star

If you like cuisines of the world, that’s another reason why you should go vegetarian.

So many cultures outside of America tend to use less meat in their dishes and make grains, vegetables and fruits the center of the plate.

Vegan marathoner Scott Jurek realizes this, and is often caught searching for ethnic spots when he’s on the road.

“It’s mostly about searching out ethnic foods, particularly when I’m in airports. You can still survive. In restaurants, a lot of times they have beans in the salad bar. Sometimes you have to look off the menu. It becomes a bit of a challenge, but usually Mexican and Asian are good choices.”

Mexican and Asian aren’t the only choices for great veggie food, as ChooseVeg has listed several popular vegan cuisines that are Ethiopian, Mediterranean and Indian.

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Scott Jurek‘s latest book about his life that is consumed by running on the trails or cooking vegan in the kitchen, Eat and Run, made the New York Times best-seller list.

It also happens to be popular on Amazon, ranking near the top 100 of books totally and taking leads in the categories of Track and Field, Individual Sports and Running and Jogging.

Guess people can’t get enough of those delicious recipes like Indonesian Cabbage Salad with Red Curry Almond Sauce.

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We’ve been told too many times by mom and everyone else that breakfast is the most important meal of the day. But do we ever get any good advice for meal ideas besides the same old vegan pancakes or tofu scramble? (Not that those aren’t  tasty. It’s just that after three months of either breakfast, you might crave a change.)

Long distance running champion Scott Jurek has a favorite porridge recipe he makes using quinoa.

A spin-off of traditional oatmeal, quinoa replaces oats and is stewed in non-dairy almond milk and garnished with both fresh and dried fruit.

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Who would think you’d find someone preaching the vegan gospel at a place like McDonald’s?

Vegan ultra-marathoner Scott Jurek said he found just that while waiting in line to order chicken sandwiches from the fast food giant.

So who wasn’t all that happy about Happy Meals?

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“I run hundred-mile races. I eat only plants and vegetables. Each of those sentences might shock some people. Read together, they might shock a whole lot of people.”

—Scott Jurek, in a column at the Huffington Post. What’s even more “shocking” is this ultra marathoner’s former eating habits, as he claims his nickname “Grill Master” wasn’t given to him for smoking veggies.

Photo: Christophe Vatinel/Creative Commons

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Scott Jurek sat down for an interview with Portland’s AM Northwest to discuss his journey from a meat and potatoes Midwesterner to vegan ultra runner.

His mother’s diagnosis with Multiple Schlerosis forced him to take charge of the cooking decisions at home at the age of 10, but it wasn’t until later that he discovered the benefits of a vegetarian, then vegan diet on his performance.

Hear him discuss the excitement of both his diet and racing career.

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Scott Jurek has named some essential foods every runner should consume on a regular basis.

Legumes and tempeh are obvious protein source for vegans like Jurek, but some athletes–or even moderately active vegetarians-may not have considered one soy-based condiment as a substitute for salt.

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“Well, people have been telling me for years: “You’ve got to do a cookbook,” because they know how much I love to cook and spend time in the kitchen and cook up tasty meals without a lot of extravagant affair. But, it was a hard thing because I’ve had a bunch of other people asking for years about a running book. So it was like, how can I combine the two of them, and give something for everyone?”

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