Warrior Dash & Vegan Richmond
Going to Richmond in October (and thus during most MoFos) seems to be a theme for me. Most years, I head east to see my family at the Richmond Folk Festival, but this year was for a completely different reason–the Virginia Warrior Dash.
Let’s talk for a minute about my running style–I love trail running or jogging around my neighborhood, but crawling under barbed wire in a mud pit or climbing over walls is not really my thing. Especially when the walls are 20ish feet high.
So why on earth would I do something like the Warrior Dash? Two words: team building. My boss, who loves these events and competes in several a year (from the Tough Mudder to the Spartan Race, etc.), offered to pay for all of our entry fees if we’d do it. Peer pressured into, I figured, why not, and signed up.
Not my car, but you get the idea…
Side note: the race organizers thought it would be a great idea to have thousands of cars park in a corn field. Which sounds ok, except for the fact that it rained for 12+ hours the night before and morning of. My car (and everyone else’s) was stuck in deep ruts of mud. Definitely an experience getting pushed out of that.
The race itself? Well, the first half was fine, but by the second half I was a little done with the obstacles. But even though I skipped a few challenges, I did finish the course and earn my weird little Viking hat.
The main thing, though, that kept me going through the race was the thought of all the good food waiting for me in Richmond (true story) and after getting out of the parking lot mud pit and showering at the hotel in Richmond, G & I set off for a late lunch at Nile Ethiopian.
Nile is a fantastic restaurant that makes it very clear that all of their food is 100% gluten-free and that 100% of their vegetarian dishes are vegan. How many restaurants can claim that?! Plus their food is 100% good. We split the vegetarian sampler and chose Yemisir Wat (red lentil stew), Gomen (fresh collard greens with garlic and ginger), Fasolia (green beans and carrots), Dinich Wat (potato stew w/ berbere), and Inguday (mushroom saute with jalapeno & onions). All served with injera, of course. Favorites were the potato stew and mushrooms with the red lentils close behind. Not that the collards or green beans were bad, just that they weren’t quite as flavorful as the others. Even though it was just one plate, the both of us were extremely full before finishing–a feat given the fact I’d just raced. If you’re looking for Ethiopian in Richmond, Nile is hands-down the way to go.
Other vegan meal highlights? 821 Cafe, of course. Ok, ok, I’ve already talked about it FOUR other times on this blog, but bear with me, it’s just that good. The meal? The usual tofu scramble with rye toast, herb roasted potatoes, and a side of vegan sausage.
The new component? An epic mimosa. The last time G & I were there, we noticed that the mimosa consisted of one part OJ concentrate/mix to five parts champagne. It might be the lowest of low champagnes, but, shoot, that’s my kind of morning drink. The verdict: happily satisfied with my mimosa. Now if only we’d been staying another day and not driving home…I think I would have ordered seconds.
Nile Ethiopian Restaurant
309 N Laurel St
Richmond, VA 23220
825 W Cary St
Richmond, VA 23220