FOOD

 We provide a full selection of items at and aid station and for you at the S/F. We do our best to have a variety of options for folks with alergies.  If you have any concerns please reach out to us and we'll do our best to label/separate. 

 Half of the fun of our events are the feast and after party. 
The Menu will change up yearly, but here are our staples

Vegan cheese dip

2 medium Yukon Gold potato, peeled and cubed (about  2 cup)

2 medium carrot, peeled and chopped into small pieces

1 cup sweet potatoes cubed 

1 cup raw cashews (can use either walnuts or pecans)

1 cup unsweetened, plain cashew or almond milk.(I used almond milk)

¼ cup + 3 Tbsp Nutritional yeast 

6 Tbsp. avocado oil

4 tsp. fresh lime juice

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

¼ tsp. cayenne (or more for a spicier sauce, I did not add any)

11/4 tsp. Salt

6 Tbsp. roasted green chiles from a can or jar, drained.

1 small Roma tomato, seeded and finely diced

Place cashews in a small glass bowl. Pour boiling water over the top to cover completely. Cover the bowl with a plate or kitchen towel and allow the nuts to soak while you prepare the vegetables.

Place diced potatoes and carrots in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer uncovered until vegetables are soft (about 20 minutes, depending on the size of the pieces).

Drain cashews and vegetables and add to a food processor or high powered blender.

Add remaining ingredients (except diced tomatoes) and blend on high, stopping to scrape down sides of the bowl/blender, until sauce is uniformly smooth. Add additional non-dairy milk if needed to attain desired consistency (thick for dipping, thinner for drizzling). Stir or pulse the tomatoes into the sauce once you have the desired consistency.

Veggie curry

SPICE MIX:

2 tbsp curry powder , mild or hot

1 tsp All Spice powder

1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)

1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)

2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)

1 tsp cumin powder

3/4 tsp cayenne pepper (adjust to taste)

1 tsp pepper (white or black)

CURRY:

3 tbsp cooking oil

1 large onion , diced (brown, white, yellow)

1 large Eggplant

2 large garlic cloves , minced

8oz Sliced Mushroom

28 oz / 800g canned crushed tomato

2 cups / 500 ml vegetable or chicken broth

1 zucchini , diced (~1 cup) *

2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz)

2 handfuls baby spinach , optional 

Salt and pepper

1 can Coconut Milk

1 can Chick Peas

Heat oil in a large pot over medium high heat. Add garlic and onion, cook until onion is translucent.

Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.

Add  zucchini and mushroom, cook for 1 minute.

Add tomato, broth, eggplant, and potato. Mix well, bring to a simmer, cover, lower heat to medium.

Simmer for 15 minutes or until the potatoes are pretty soft, then remove the lid and simmer for another 10 minutes+ until the sauce is slightly thickened.

Add peas and coconut milk, stir, cook for 2 minutes. Add spinach, stir until wilted.

Season to taste until salt and pepper. Serve over rice.

Smoked Pulled Pork

Not really a recipe for this one.  I smoke up 2-3 pork shoulders using apple wood for 12-16 hours.  Rest in a cooler for 4-8hrs.  Pull and Package up for race day.  

Veggie BBQ Beans

½ tsp olive oil

1 ½ c chopped onion

1 c BBQ sauce (sweet baby rays)

2-15 oz can butter beans

2-15 oz can kidney beans

1-28 oz can vegitarian baked beans

¾ c brown sugar, packed

⅓ c apple cider vinegar

Heat olive oil in a saute pan over medium heat. Add onion and saute for 2 minutes. Add onion mixture to crock pot, along with the rest of the ingredients. Heat on high for 2-3 hours, on low for 4-5 hours (though it won’t be bad cooked longer).