I know it seems like No Meat Athlete is the only thing I talk about, but I REALLY just love this brand so much. I've been on a mission to make every single dish in the No Meat Athlete Cookbook since it came out a few years ago, and I've made a lot of progress with that goal. But I'm still working my way through the recipes! This week, I made the Lentil-Mushroom No Meat Bolognese and served it over whole wheat pasta. This whole foods-based sauce has brown lentils, cremini mushrooms, and canned diced tomatoes. It's really simple and makes a ton for freezing leftovers.
The cookbook suggests serving atop pasta, over polenta, or over oats for breakfast. I haven't done the oats thing yet (I will!), but I had some over polenta for lunch today.
One of my favorite meals is a simple Grain/Green/Bean Bowl using whatever I have on-hand. I typically go with rice or quinoa, kale or collards, and chickpeas or white beans. But last Thursday, I subbed a sliced Field Roast sausage for the beans! I used quinoa, kale, and some roasted kohlrabi from my CSA. For the sauce, I made tahini-miso dressing from Soul in the Raw (an online cooking course I'm taking! More on that soon!).
Last Sunday, Paul and I ran the Stanky Creek 5K as part of the Memphis Runners Track Club Winter Off-Road Series. Before the run, I made the No Meat Athlete Buckwheat Pinole Chia Pancakes, which are great pre-run fuel. I wanted veggie sausage on the side, but I didn't have any. I did have frozen tofu though, so I googled and found a recipe to make tofu sausage. I tried to find it again to link it here, but I can't find it! Sorry, but it was pretty good. I also had a mimosa because it was Sunday. Champagne is good pre-run fuel, right?
And I'll close this post out with some classic Avocado Toast (with HOPE Jalapeno-Cilantro Hummus & nooch).