Vegan Food & Living - October 2017

This recipe is taken

from The No Meat

Athlete Cookbook by

Matt Frazier and

Stepfanie Romine,

photography

by Ken Carlson

(Waterbury

Publications Inc.)

published by

The Experiment.

theexperiment

publishing.com

(RRP £18.99.)

Total fat

32.5g

Saturates Salt Sugar Protein

6.4g 0.44g 6.3g 30.7g

95g (3¼oz) gluten-free old-fashioned

rolled oats

1 carrot or small beet, peeled

and shredded

360ml (12fl oz) water

15g (½oz) stemmed and chopped kale or

30g (1oz) chopped spinach

60g (2oz) salsa

2 tbsp nutritional yeast

½ an avocado, chopped

2 tbsp roasted pumpkin seeds

smoked paprika and/or crushed red

pepper (optional)

salt and black pepper

1 Combine the oats and carrot in a small saucepan over

medium heat. Add the water. (Use more or less to achieve

the consistency you prefer ; 360ml (12fl oz) water yields a

fairly thick oatmeal.)

2 Heat until simmering, then cook, stirring often, until

everything is tender, about 5 minutes.

3 Stir in the kale, salsa and nutritional yeast.

4 Pour into a bowl and top with the pumpkin seeds and

chopped avocado. Sprinkle with smoked paprika and

crushed red pepper, if using. Season with salt and pepper

to taste, and serve.

TIP Swap in different flavours of salsas or pasta sauces to

turn this into a whole new dish.

Savoury oatmeal

By Matt Frazier and Stepfanie Romine

Serves 1 | Prep 5 mins | Cook 10 mins | Calories 811 (per serving)

VEGAN FOOD & LIVING OCTOBER 43

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