Matt Frazier and Stepfanie Romine Archives - Forks Over Knives

Savory Oatmeal

Matt Frazier and Stepfanie Romine — Tue, 25 Jul 2017 16:47:14 +0000

Who says oatmeal has to be sweet? You can adapt this savory recipe to suit your palate and change it up when you want something new.

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life, by Matt Frazier and Stepfanie Romine. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

Yield: Makes 2 servings

1 cup old-fashioned rolled oats
1 carrot or small beet, peeled and grated
1 cup stemmed and chopped kale or chopped spinach
¼ cup salsa or marinara sauce
2 tablespoons nutritional yeast
½ avocado, chopped
2 tablespoons roasted shelled pumpkin seeds
Smoked paprika and/or crushed red pepper flakes (optional)
Sea salt and freshly ground black pepper

Instructions

Combine the oats and grated carrot in a small saucepan over medium heat. Add 1 ½ cups water. (Use more or less to achieve desired consistency; 1½ cups water yields a fairly thick oatmeal.)
Heat until simmering, then cook, stirring often, until everything is tender, about 5 minutes.
Stir in the kale, salsa, and nutritional yeast.
Transfer to individual serving bowls and top each with avocado and pumpkin seeds. Sprinkle with smoked paprika and pepper flakes, if using. Season with salt and pepper to taste, and serve.
Variation: Swap in different flavors of salsas or pasta sauces to turn this into a whole new dish.

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Strawberry Pistachio Salad

Matt Frazier and Stepfanie Romine — Fri, 23 Jun 2017 16:57:29 +0000

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of chewy and crunchy. Want to eat this strawberry pistachio salad for lunch all week? Keep the perishable ingredients (everything listed after the beans) separate, and build a fresh salad each day.

Recipe from vegan ultramarathoner Matt Frazier and health coach Stepfanie Romine’s new cookbook The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

Yield: Makes 2 main courses or 4 appetizer salads

¼ cup orange juice
2 tablespoons fresh lime juice (from about 1 lime)
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
½ small red onion, chopped or sliced
2 cups cooked grains (such as barley), cooled
2 cups strawberries, chopped
1½ cups cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
5 to 6 ounces mixed baby greens (about 6 cups)
½ cup chopped fresh cilantro
½ cup roasted, shelled pistachios, chopped
½ avocado, diced
High-quality balsamic vinegar

Instructions

Combine the orange juice, lime juice, ¼ teaspoon sea salt, and 1/8 teaspoon pepper in a large bowl. Toss the onions in the dressing; add the grains, strawberries, and beans and toss to combine.
Season with salt and pepper to taste. (At this point, the salad can be refrigerated until ready to serve, up to 1 day.)
Add the greens and cilantro and toss to combine. Sprinkle with the pistachios, top with the avocado, and drizzle with the vinegar. Serve.

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Quinoa Primavera

Matt Frazier and Stepfanie Romine — Mon, 01 May 2017 23:30:29 +0000

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It’s from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine’s new cookbook, The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.

Note: You can also use one 14-ounce can artichoke hearts packed in water, halved or quartered if large.

Yield: Serves 4 to 6

Ingredients

CITRUS-PICKLED SHALLOTS

2 large shallots, cut into half-moons
2 tablespoons orange juice
½ teaspoon apple cider vinegar
½ teaspoon salt
Pinch of sugar

QUINOA

1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
2 cups frozen artichoke hearts (see note)
2 garlic cloves, minced
1 teaspoon dried tarragon
½ teaspoon dried thyme
½ teaspoon salt, plus more to taste
¼ teaspoon dried dill
¼ teaspoon black pepper, plus more to taste
2 cups frozen peas
2 carrots, diced
1 orange or yellow bell pepper, finely chopped
3 scallions (white and light green parts), thinly sliced
zest and juice of 1 lemon
½ cup raw sunflower seeds

Instructions

To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.

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