Irvine - The Runners World vegetarian cookbook: 150 delicious and nutritious meatless recipes to fuel your every step

ACKNOWLEDGMENTS The acknowledgments page of a book, as its become clear to me, is basically an award acceptance speech you dont have to memorize. Which is good, because there are so many people to thank that in an actual speech Id certainly forget someone. First and foremost, I need to thank my husband, Jeff. His recipes appear on these pages because hes a guy who can do it all. If it werent for his support, I never would have made the move to Pennsylvania to take my dream job at Runners World (okay, maybe I would have, but I would have missed him very much), and I never would have had the opportunity to write and edit this cookbook. He also retrieved this manuscript from the bowels of my computer when I thought all hope was lost and figured out why my spell checker wasnt working (the language was somehow set to Russian).

I love you, and Im sorry for being such a picky eater. Thank you to Tish Hamilton, who took a chance on me when she hired me at Runners World, and who has taught me more than shell ever realize about writing, editing, running, and life. To my #RunSquad: Meghan Kita, Ali Nolan, and Hannah McGoldrick: proof that your coworkers can become some of your best friends. And a bonus when theyll run and eat with you. Jen Keiser in the Rodale library did some of the most nitty-gritty, thankless work for this book. She made my life so much easier, and for that, there are no words.

Thanks to Mark Weinstein, who approached me for this project when I was just a few months into my job as food and nutrition editor. You gave me such a cool opportunity, and Ill be forever grateful. Especially when the royalty checks start coming in. Thank you to the team at Crown Publishing who shepherded this book to production. Thank you to Trisha de Guzman, who read every word of this manuscript and didnt go too hard on me. Pam Nisevich Bede is a woman who really can do it all: She works full-time, has a private dietitian practice, has three young kids, runs really fast, and is a regular columnist for RunnersWorld.com.

She is also the RD expert who reviewed every recipe with a fine-tooth comb. This book would not have been possible in its pristine, final form without the Rodale Test Kitchen. Juli Roberts, Jen Kushnier, and Amy Fritch are heroes among us. They vetted and edited every single recipe, and, at least to my face, didnt complain once. They also fed me. A lot.

Thanks to my parents and siblings, who have always supported my work and arent afraid to show how proud they are. I love you. And finally, thanks to my kiddo, Finn, whose imminent arrival pushed me to submit my manuscript early. (Okay, two more: This book was written with much company from our cats, The Great Catsby and The Wizard of Paws. If theres a random typo remaining, I blame them. They love to walk on the keyboard.)

ABOUT THE AUTHOR Heather Mayer Irvine is the former food and nutrition editor for Runners World .

She lives and runs in Bethlehem, Pennsylvania, with her husband, Jeff, and their son, Finn. Heathers work has appeared in Runners World, the Associated Press, Glamour, Discover, and HuffPost, and on Health.com and CNN. She has a marathon best of 3:31, a half-marathon best of 1:34, a 5K-best of 19:46, and 1-mile best of 5:37. Heather has never met a burger or an ice cream sundae she didnt like.

THE RUNNERS PANTRY Life is busy. Fitting in a run may relieve stress, but it doesnt give you more time to prepare healthy, nutritious meals.

Keep your pantry, fridge, and freezer stocked with these staples so you can quickly throw together a meal without sacrificing your workout (or your sanity). Canned Beans and Dried Lentils Chickpeas White beans (such as cannellini and great northern) Dark and light kidney beans Pinto beans Black beans Red, brown, and green dried lentils Grains Brown rice Bulgur Barley Quinoa Oats (old-fashioned and steel-cut) Whole wheat pastry flour Pasta and Noodles Whole wheat pasta White (semolina) pasta Soba noodles Long-Lasting Produce Potatoes (sweet, baking, Yukon Gold, or red-skinned) Onions Garlic Carrots Celery Canned tomatoes (whole and diced) Frozen fruits and vegetables Dried Fruits Dried tart cherries Raisins Dried blueberries Dried apricots Nuts and Seeds Walnuts Almonds Pecans Nut butters Ground flaxseed Oils and Vinegars Extra-virgin olive oil Canola oil Walnut or flaxseed oil Balsamic vinegar Rice vinegar or sherry vinegar Flavorings Dried herbs and spices Jarred pesto Roasted red peppers Sun-dried tomatoes Bottled stir-fry sauce Soy sauce Dijon mustard Vegetable broth Recipe Contributors We thank these food writers, recipe developers, chefs, dietitians, and elite runners, whose recipes appear in this book. ANNE ALEXANDER Pumpkin Pie Trail Mix Popcorn JAN BELL Roasted Veggie Dip DAVID BONOM Watercress and Radicchio Salad with Mustard Vinaigrette JENNIFER BRIGHT REICH Iced Spiced Cocoa Latte CHRISTINA CAIRA Fennel Cauliflower Chowder MAUREEN CALLAHAN Spinach Barley Salad with Gorgonzola and Toasted Walnuts AMY CANTOR Walnut Sweet Potato Bread Roasted Chickpeas with Cabbage Slaw Peanut Butter Sweet Potato Soup SOLMAZ CHANDLER Quinoa Breakfast Porridge Carrot Hummus Butternut Squash Soup Heirloom Tomato Gazpacho Black Bean and Sweet Potato Chili STEPHANIE CLARKE Ginger-Spiked Peach Fizz Cardamom-Ginger Chai Tea Chili-Lime Kale Chips Cilantro-Pear Vinaigrette Creamy Green Dip Steel-Cut Oatmeal Raisin Cookies ANNE EGAN Spring Risotto Asian Harmony Bean and Brown Rice Salad Walnut Pt DAVID FEDER Watercress and Radicchio Salad with Mustard Vinaigrette SHALANE FLANAGAN Coconut Curry Lentil Soup Kale Farro Salad with Lemon-Miso Dressing AMY FRITCH Eggy Tofu Scramble SANDRA GLUCK Granola with Toasted Almonds and Cherries Buckwheat Pancakes Spinach and Feta Frittata Mexican Coffee Hot Gingered Cider with Lady Apples Spinach-Tofu Puffs Maple Pepitas Flax and Oat Crackers Tropical Fruit Bars Double-Baked Sweet Potato Skins Soba Pancake with Scallions and Ginger Ratatouille Herbed Coleslaw Vegan Creamed Spinach Israeli Couscous with Lime and Mint Double Portobello Burgers Roasted Root Vegetable Salad with Lemon-Dijon Vinaigrette Spicy Mango BBQ Sauce Autumn Pear Salsa Apricot Chutney Bourbon Mustard Sauce Figs with Ricotta and Wildflower Honey Apple-Maple Coffee Cake AMY GORIN Pumpkin Ricotta Waffles Egg with Grits and Mushrooms Espresso Almond Smoothie MARGEAUX GRAY Curry-Spiced Veggie Burgers MONICA GULLON Veggie Rolls with Mango-Ginger Dipping Sauce TRACY HARRIS Caprese Farro Salad GAIL HAYES 5-Minute Coleslaw MINDY HERMANN Roasted Tomatoes Stuffed with Quinoa and Herbs Cuban Rice and Beans ANITA HIRSCH Sweet PotatoCoconut Fritters HEATHER MAYER IRVINE Zucchini Bread Avocado Toast Baked Egg in Avocado Greek Yogurt Bowl Bee Pollen Popcorn Banana Frozen Yogurt Sesame Bok Choy Butternut Squash Quinoa Bowl Spicy Thai Noodles Coconut Milk Rice Veggie Stew with Cheesy Breadsticks JEFFREY IRVINE Whole Wheat, Flaxseed, and Blueberry Pancakes Sesame Bok Choy Coconut Milk Rice KATE JACOBY Smoked Chile and Tomato Quinoa Korean Grilled Tofu Steak WILLOW JAROSH Ginger-Spiked Peach Fizz Cardamom-Ginger Chai Tea Chili-Lime Kale Chips Cilantro-Pear Vinaigrette Creamy Green Dip Steel-Cut Oatmeal Raisin Cookies DAVID JOACHIM Vegetarian Souvlaki with Pita Wraps Black and White Bean Soup HEATHER K. JONES Veggie Meat Loaf Greens and Couscous Salad SCOTT JUREK Roasted Sweet Potato Wedges MATTHEW KADEY PB & Homemade Jelly Toast Pesto Egg Cups Mango Tango Smoothie Bowl Cranberry Beet Smoothie Sweet Potato Puree Smoothie Crunchy Curry Peas Curry Egg Salad Sandwich Cocoa Black Bean Tacos Smoky Squash Flatbread with Balsamic Glaze Smoky Black Bean Grilled Cheese Apple Cheddar Grilled Cheese Avocado Basil Soup Thai Carrot Soup Quinoa Fruit Salad with Maple Dressing Lime-Sesame Dressing Red Velvet Brownies Teff-Chocolate Pudding Banana Chocolate Tacos DEENA KASTOR Grilled Vegetable Polenta Casserole Avocado Enchiladas ELYSE KOPECKY Coconut Curry Lentil Soup Kale Farro Salad with Lemon-Miso Dressing JENNIFER KUSHNIER Chickpea Tabbouleh Salad RICH LANDAU Smoked Chile and Tomato Quinoa Korean Grilled Tofu Steak SUE LESCHINE Chocolate Tofu Pie MATT LLANO Green Chile Guacamole ChipotleSweet Potato Hummus Veggie Curry Stew Dark Chocolate Almond Butter Date Truffles with Sea Salt CARYL MAYER Zucchini Bread Veggie Stew with Cheesy Breadsticks RONNI MAYER Spaghetti Squash with Veggie Gratin RACHEL MELTZER WARREN Honeydew Lime Cooler Steel-Cut Oatmeal Raisin Cookies JESSICA MIGALA Chickpea Pesto Tomato Soup Red Lentil and Black Bean Stew Sweet and Salty Pistachio Butter CHRIS MOSIER Quinoa and Red Lentil Kitchari Classic Winter Kale Salad ADNAN NASIR Spinach, Berry, and Goat Cheese Salad JACQUELINE NEWGENT Creamy Veggie Dip KEN ORINGER, SAMUEL ADAMS BREWERY Chocolate Bock Carrots ELLEN PARODI Veggie English Muffin Pizza JEN PATTAP Chocolate Avocado Mousse LORI POWELL Zucchini Coins Squash Mashed Potatoes MEGAN POWERS Slow-Cooker Apple-Cinnamon Oatmeal KHALIL HYMORE QUASHA PB&J Smoothie BARBARA QUINN South-of-the-Border Snack Mix DERI REED Grilled Eggplant Parmesan PHILLIP RHODES Whole Wheat Pasta with Walnuts, Spinach, and Mozzarella MICAH RISK Berry Tasty Smoothie Bowl Collard Spring Rolls with Peanut Dipping Sauce Raw Cardamom-Spiced Fruit Crisp RODALE TEST KITCHEN Fresh Fruit Scones Baked Granola Apples Green Smoothie Passion Fruit, Pineapple, and Mint Cooler Potato Latkes Carrot-Parsnip Latkes Caramelized Shallots Apple-Pear Sauce Pumpkin Curry with Cucumber Raita Baked Black Bean Rotini Lentil Spaghetti with Creamy Porcini Sauce MIRIAM RUDIN Grilled Eggplant Parmesan SHARON SANDERS Grilled Eggplant Parmesan DAVID SANTNER Coconut-Almond Energy Bars JOANNA SAYAGO GOLUB Chocolate Chip Trail Mix Balls Roasted Curry Cauliflower Tofu Peanut Stir-Fry Spicy Black Bean Burgers Watermelon, Ginger, and Cucumber Salad ALYSSA SHAFFER Watercress and Radicchio Salad with Mustard Vinaigrette MICHELE STANTEN Pumpkin Pie Trail Mix Popcorn LIZ VACCARIELLO Breakfast Tacos Roasted Tomatoes Stuffed with Quinoa and Herbs Cuban Rice and Beans JULIA VANTINE-REICHARDT Pumpkin Pie Trail Mix Popcorn LAUREL AND REBECCAH WASSNER Coconut-Curry Snack Mix DEBRA WITT Postrun Smoothie SELENE YEAGER AND THE EDITORS OF