Menu and Miles

This week's menu:

• black eyed pea cakes, mashed potatoes
• quinoa salad
• sauteed peppers and onions, Mexican rice, homemade refried beans--served on soft or crunchy tortillas or over tortilla chips
• lentils, brown rice, roasted asparagus
• vegetable lasagna, salad

Black Eyed Pea Cakes

(adapted from the Everyday Happy Herbivore)

3 15 oz. cans black eyed peas, drained and rinsed

1/3 cup ketchup

1 Tbs. onion powder

1 Tbs. Cajun seasoning

1/2 tsp. pepper

1/3 cup oats

Preheat oven to 350 degrees.

Lightly spray cookie sheet with non-stick spray.

Mash beans with a fork until they are mostly mashed.

Mix beans with remaining ingredients.  Shape into 12-15 patties.

Bake for 20 minutes, or until heated through and slightly crispy on the outside. 

Sauce for serving on top of cakes

1/3 cup Dijon mustard

1 tsp. Worcestershire sauce

2 tsp. agave nectar

2 Tbs. mayo (I use vegan mayo)

1/2 tsp. Cajun seasoning

Blend all ingredients and serve on top of each cake.

This week's miles:  5, 5, 4, 3, 9.  For a total of 26.  I begin my half-marathon training next week, so this is just to get me ready!  I have not run that much since the Boston Marathon, so this is the week I am getting back on track!

Have a super Monday!  And visit OrgJunkie for more menu inspiration.