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Gallo Pinto
I live mainly of different combos of rice and beans; Viva Vegan has brought another 20, or so variations on that theme into my life. Also, this cookbook has given me a reason to buy the more obscure types of beans from the supermarket that I’ve previously passed over, not being sure what to do with them. (The beans used here are “Central American red beans.”
I’m currently training for a half marathon and starting to get up there in the mileage on my long runs. I’ve gotten to the point where I can no longer fake my way through by just eating whatever I feel like: I notice I get seriously wiped out after my long run if I don’t do some plan ahead and stock up on carbs before a long run and replenish my stores with plenty of high-quality food after.

I figured Gallo Pinto, a Nicaraguan/ Costa Rican takes on this classic combo would serve me well. And it did. I didn’t cook it quite as long as the recipe indicated, so not sure if it perhaps is less mushy than the traditional should be. I liked it this way though. I think the recipe said this would make 6 servings, I ate about 1/2 of the whole batch in one sitting. Hey, I was hungry.

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