I've been on a years-long quest to make every recipe in No Meat Athlete founder Matt Frazier's books. I'm nearly there with his No Meat Athlete Cookbook, but I'm also working through the recipes in he and Robert Cheeke's Plant-Based Athlete book. Last week, I took a deep dive into that book's recipe section and made three things.
One was this Vegan Power Bowl from vegan RD Pamela Ferguson. It had a buckwheat base, which was a fun grain that I rarely eat. That was topped with roasted sweet potatoes, black beans, chopped red peppers, corn, avocado, and sunflower cream. This is the kind of dish that just makes me feel good.
I also made the Vegan Taco Bowl from bodybuilder Korin Sutton. This has a lettuce base, kind of a taco salad. And that's topped with cooked vegan burger, vegan cheddar shreds, bell pepper, tomato, and vegan sour cream. A nice balance of whole foods with some processed fun stuff.
And finally, here's James Wilks' Overnight Oats. Wilks is a former MMA fighter, but you probably know him as the producer and host of the Game Changers film. The oats were a little different from most overnight oats recipes I've had because they had hemp seeds instead of chia. I think I prefer the hemp seeds because the oats don't get so thick and pudding-like. It also has peanut butter, and it's naturally sweetened with mashed banana.
Not from that book, but here's a recent Tofu Stir-fry with Trader Joe's super-firm tofu and lots of chili crisp over sauteed local squash and bell peppers. I really love TJ's super-firm tofu! It's topped with awesome vegan sriracha mayo we found at the Vietnamese market.
And finally, here's a tasty Breakfast Sandwich with local, fresh tomato and Smart Bacon.
Oh yes, I like TJ's super firm tofu as well. You don't have to press it and the texture is amazing. As a matter of fact I'm addicted to super firm tofu now and never want to get anything else.
ReplyDeletei have the No Meat Athlete cookbook but I hardly ever use it! I don't know why. But one recipe from it that I do make all the time, for myself and both kids, is the breakfast tofu. My son had it in a breakfast sandwich almost every day this summer.