Good morning! This morning I ran a very sweaty 5 miles. This whole crazy humidity thing is not so great for running. Nor is it good for my hair, which becomes completely uncontrollable in this weather, no matter how much product I put in it.
Anyway, speaking of running, I have an announcement.
I am training for a marathon!!!! The marathon I’ve chosen is the small (1200 person cap) Cape Cod Marathon in Falmouth on October 25. I’ve been flirting with the idea of running a marathon ever since I watched the Boston Marathon in April, so I’ve been doing unofficial pretraining until this week to prepare myself in case I wanted to take on this journey.
My last run of pre-training was my Saturday 10-miler, which went pretty damn well. When Monday rolled around, the first day of what would be the 18-week training plan I’ve chosen, I decided to just bite the bullet, sign up for the marathon, and tell everyone so that I’d actually do the training. Hopefully I’ll survive.
The training plan has me running 4 days a week, which I think is a much better choice for me than my previous half marathon training plan which had me running 5 days a week. I still plan to strength train twice a week, so this gives me a full day off every week, which I know is super important.
So, what does this mean for this blog? Every Monday morning (hopefully…if I can get it together), I will recap my week of marathon training for you. I’ll try to tell you the good, the bad, the awkward, and anything in between. If you have any questions or suggestions along the way, I’d love to hear from you!
Also, last night I attempted an original recipe, a vegan margharita-inspired pizza. I used the cauliflower crust from this recipe and topped it with tomato sauce, cashew tofu ricotta, basil, and fresh tomato slices.
The cauliflower crust turned out pretty damn well and held together the best it ever has, so that was good.
The fresh tomato slices and basil were also really nice. The main problem lay with the cashew tofu ricotta.
If you are unfamiliar with vegan cheese substitutes, cashews are often soaked and blended up to create either cashew cream or cashew “cheese”. Tofu can also be used to create a “cheese” with more texture, so both were used in this recipe, based off of this one from Connoisseurus Veg.
I added salt, pepper, and 1 Tbsp. nutritional cheese to the recipe to create a cheesier flavor, but even so, it was boring. It needed to have a much stronger flavor to go on a pizza and it just didn’t. Sigh.
Similarly, I used tomato sauce on the pizza, but didn’t bake it in the oven with the other toppings, so I should have used marinara sauce with spices and such instead.
So, this recipe has promise, but definitely needs some tweaking. I think I need to create an awesome “cheese” first and then work on the recipe.
Any suggestions on how to best make homemade vegan cheese for a pizza? Are you training for a race this summer as well? Leave a comment!