Tag Archives: Vegetarian

Vegetarian Taco Recipe: Veggie Lentil Tacos


If I could, I would invite all of you over to my apartment so that we could celebrate Cinco de Mayo together.

We could enjoy Mexican-inspired foods (like these vegetarian tacos), drink margaritas and chat about running and all of our other favorite fitness activities.

If I could, I would. But somehow I don’t think that you’d all fit in my tiny Brooklyn abode. Plus, I’d have to make a whole lot of tacos, and while I love you guys and I enjoy cooking, I’m not sure I could handle that much work.

So, for right now, the best I can do is share this totally scrumptious vegetarian taco recipe with all of you. Read More

Easy Vegetable Soup Recipe


Lately I’m on a soup kick. I’ve never really been a soup person, though.

Is there such a thing as a Soup Person? A type of human more inclined than others to delight in the warmth of a flavorful bowl of broth? I don’t know! But if there is, in the past it wasn’t me. Unless I was sick or out to eat a diner (diners have the best soup, just FYI) then soup never really excited me.

Continue reading…. Read More

Spinach and Sweet Potato Mash-up

Like many of my “recipes,” this dish happened totally on accident. In fact, it was a potentially dangerous cooking accident that will give you some candid insight into my true “skill” in the kitchen.

By looking at my food photos (or if you’re lucky enough, tasting one of my meals) you may come to the conclusion that I’m at least a somewhat skilled chef. And I guess that’s true, since like, I can make pancakes and cookies and French toast pretty well. But the real truth is that even though I can make it look effortless by presenting you with a pretty picture of the end product, I’m actually sort of a Kitchen Klutz.

Sure most of my meals taste great, but that doesn’t mean I don’t encounter a few mishaps here an there before ending up with the final product. I’m the instance of this dish, I left a sweet potato baking in the oven for about 20 minutes too long. This resulted in some of the skin starting to ooze and stick to the pan and extra, extra mushy potato.

The sad part is that I had actually set the microwave timer. But when it went off I was preoccupied with something else (probably Instagram) and I thought, “I usually undercook sweet potatoes, so I’ll just give it another 5-10 minutes to make sure it cooks all the way through.”

Well, it’s my own fault for not setting a new timer because 5-10 minutes came and went (time flies when you’re instagramming photos of your food!) and 20 minutes later I was hit by that sudden “oh crap I left something in the oven for longer than I should have” feeling. (Yeah, you know exactly what I’m talking about.)

But the good news is that most of the time, (except for a few REALLY un-fixable mistakes) most kitchen mishaps turn out to be a blessing in disguise. Like in this case, I was forced to mash up my most mushy sweet potato and what I ended up with was this sweet and savory rice dish that, if I’m being honest, I wouldn’t mind eating for dinner every night if I had to.

This dish unintentionally ended up being a perfect balance between sweet and salty and I’m glad that I also decided to add spinach at the last minute, making it even more colorful and adding just enough texture to balance out all of the potato and rice mushiness.

A few recipe notes before you get started. Above is a (Intagram) photo of the original version of this dish, which I made on the fly as and on-the-go meal. You’ll notice that the “official photos” included red kidney beans in the dish, while the original version pictures what the recipe below calls for, which is chick peas. I recommend using chick peas (they just worked better with the flavors), however, feel free to experiment with whatever type of beans you like!

Ingredients (for 1 serving):
1/2 extra soft baked sweet potato, mashed

1/2 cup brown rice, cooked and spiced with turmeric and cumin

1/4 red onion, diced

2 T olive oil

1/2 cup chick peas

1/2 cup tomato, chopped into chunks

1/2 cup baby spinach leaves

Optional: dash of cinnamon and feta cheese for topping


1. In a medium-sized pan, heat olive oil and onion over medium heat until fragrant.

2. Add the rice then toss in the chick peas.

3. Add the mashed sweet potato and stir until everything is well mixed.

4. Add the spinach and tomato and continue to heat over low-medium heat until the leaves are slightly wilted.

5. Optional: sprinkle with a dash of cinnamon and top with feta cheese to serve

*Multiplying ingredients to create additional servings will not effect the end product

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Slow Cooker, Sweet Potato Chili

Hungry Runner Fun Fact: Chili is one of my all time favorite foods.

The best bowl of chili I’ve ever had was at a pub in Stirling Scotland on St. Patrick’s day in 2010.

This was before I had an iPhone and an obsession with posting pictures of my food on Instagram. So, unfortunately there’s no photographic proof of The Best Bowl of Chili Ever. But trust me, it existed and I ate it.

Here’s me, sitting at a Royal Table, during the trip. You know, eating like a queen. Like I always do.

Anyway, since then, I’ve made plenty of batches of my own chili. But never in a slow cooker. In fact, previous to whipping up this recipe, I’d never used a slow cooker before. Ever. At all.

So this is totally new territory for me. Territory I feel I’ve successfully conquered given the outcome of this vegetarian chili dish. Oh the cook is getting cocky now. Well c’mon, I wouldn’t share the recipe with you all if it didn’t taste good.

And taste good it certainly does. It’s spicy and sweet and full of varying textures. The addition of the split red lentils helps thicken up the dish without adding any meat. Although you certainly could throw some in if you prefer a classic, non-vegetarian chili.

Speaking of non-vegetarian chili, the bowl I had in Scotland was not meatless, which, I do have to admit was most likely a large factor in contributing to its Best Chili Ever status.

But vegetarian chili comes in a close second. A very close second.

Plus, this recipe is particularly convenient for some simple weekend food prepping. What could be easier than cooking some lentils, chopping up a bunch of veggies, opening a few cans of beans, and throwing it all into the slow cooker with a few spices and some veggie broth? I don’t know, maybe a peanut butter and jelly sandwich? I guess that’s easier. But (and don’t get me wrong, I love a good PB&J sandwich) not nearly as hearty and satisfying.

Less than an hour of kitchen time for 3-4 pre-prepped meals during the week. That’s my kind of cooking!


1 tablespoon olive oil

1/2 small red onion, diced

1/2 tsp. cinnamon

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. turmeric

1 large green bell pepper, chopped

1 can red kidney beans

1 can black beans

1 large sweet potato, chopped

1/2 cup split red lentils, rinsed, picked, and cooked

1 cup low sodium veggie broth

a few more dashes of cinnamon, chili powder, cumin, and turmeric to taste


1. Follow package directions for cooking 1/2 cup split red lentils. (Note: you can skip this step and add them to the slow cooker uncooked, however I found that cooking them first allows for a thicker end product because they will have absorbed more liquid.)

2. Turn on the slow cooker (high heat setting). Once the pot is heated and the bottom is warm, add the olive oil and onion. Heat for 2-3 minutes.

3. Add the cinnamon, chili powder, cumin, and turmeric. Stir lightly to mix with oil and onion. Let the mixture heat for another 2-3 minutes.

4. Add the pepper, beans, sweet potato, and cooked lentils. Stir lightly to blend with spice and onion mixture.

5. Add the veggie broth and stir. Sprinkle in a few more dashes of each spice.

6. Heat for 1-3 hours.

7. Serve immediately or pack in Tupperware and store in the refrigerator (up to 5 days) for a pre-prepped meal at a later time.

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Butternut Squash Veggie Pizza

Is it Winter yet? Not really, right? OK good, because I’m still talking about Fall. Fall and pizza. Pizza and Read More

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