back bay social club’s pre-marathon, carbo-load vegetarian recipe
posted: April 19, 2014
As our ambassadors and friends in Boston prepare for Monday’s marathon, tomorrow several of them are heading to Boston’s Back Bay Social Club to get their last carb fix before the big race. We asked Back Bay Social Club Chef Rick Bennett how he approached creating this important meal, what he’ll be putting on the menu, and to share the recipe for his vegetarian, gluten-free pasta dish. Over to Chef…
I myself am no longer a runner. After my time in the Marine Corps you couldn’t pay me to run to my car if it was raining heavily.
Having never created a pre-race menu I considered this a fun challenge. I did a significant amount of research concerning carbo-loading—especially with respect to the vegetarian and vegan diet.
I have some gluten-free guests to consider, so the most important thing in planning for this meal was making sure to check my sources for cross-contamination possibilities with wheat. Some growers will rotate products through their fields with wanton disregard for gluten allergies. Processing plants are becoming more conscientious about this on the overall, but it is still worth checking sources.
Moreover, I had to address the obvious concern of ensuring that the meal itself is high in nutritional value as well as carbs.
I wanted a nice tasty option for vegetarians so I built it off trusted soy products. While the sauce for the gluten-free option will be quite creamy, it won’t be fat laden.
BACK BAY SOCIAL CLUB’S PRE-MARATHON PASTA
1 quart (.94L) unflavoured soy milk
1 package silken tofu (suggest Silk brand)
1 can garbanzo beans
5 tbsp nutritional yeast
2 tsp cayenne
Salt and pepper to taste
1 package gluten-free pasta
Purée together soy milk, tofu and nutritional yeast, add the liquid from the garbanzo beans and some of the beans until you have a consistency you are happy with. Bring to a simmer and add salt and pepper to taste.
Prepare gluten-free pasta as directed.
2 tbsp olive oil
Rapini (at least one bunch)
Red pepper (at least two)
Shallots (to taste)
Garlic (to taste)
Salt and pepper (to taste)
In my dish I will be using rappini and red peppers, but you could use any vegetables you like.
Heat a skillet with oil until almost blistering. Remember that colour equals flavour. Sautée on high heat developing as much caramelization as possible without burning. Finish with garlic and shallot. Salt and pepper to taste. Coat the pasta in sauce and cover with sautéed vegetables. Enjoy!
Kate is a writer, editor and fast-talker (literally), who thinks that life is profoundly better when there’s a board beneath her feet. Join her on the ride on Twitter and Instagram.