Zesty Sweet Potato Wedges

A nice sidebar to normal roasted potatoes. These have a little kick. I like to serve them with rosemary mayo. Which is literally a little earth balance mayo with rosemary sprinkled in. I also like to dip them in guacamole.

Zesty Sweet Potato Wedges

1 pound sweet potatoes

1 tbsp. Olive oil

½ tsp. Garlic powder

½ tsp. Paprika

½ tsp. Salt

¼ tsp. Pepper

Preheat oven to 400. Mix spices. Add potatoes, oil, and spices to a bowl and mix well. Put on lined baking sheet. Roast for 15 minutes, then flip and leave on for an extra 10 minutes.

Fruit Compote

Fruit compote sounds like a depression era food, but it is super versatile and I love to make it. It can be used as a side dish, to put atop some other food (ice cream or waffles), or to spread on bread for sandwiches. Here is my ridiculously simple recipe:

Super Simple Fruit Compote
Any small bag frozen fruit of your choosing
1 tbsp. honey
1 tsp. ground chia optional

Take a sauté pan and add frozen fruit and honey. Stir, cover, and cook on low. Continue stirring and once fruit starts to thaw out cook until desired consistency. I also add the chia at the end because it helps to thicken it up.

Large Lunch Salad with Balsamic Dressing

When I have a salad for lunch, I know that it has to have a lot to it. It can't be a small basic side salad. This salad has to have some gusto. I like to add some roasted cruciferous veggies to this one as well to bump up the nutritional profile. If you don't know how to roast veggies, please see my blog post on roasting vegetables: https://www.pranaholisticwellness.com/single-post/2018/03/10/Roasted-Veggies

Large Lunch Salad
Roasted brussel sprouts and broccoli or cauliflower
Organic romaine lettuce, chopped
1/2 Avocado, diced
Onion, diced
Carrot, diced or shredded
1/4 cup low sodium white navy beans (rinsed)

Dressing:
1/4 cup olive oil
2 tbsp. good balsamic vinegar
                                         salt and pepper to taste

Put together salad. You can choose how big of a salad you would like, so    pile it high. Add enough dressing to coat and enjoy.

Easy "Peasy" Mom's Pea Salad

I believe in simple and it doesn't get any simpler than mom's pea salad. I grew up eating pea salad but would spend most my time picking out the chunks of cheese, yuck:(

Mom's Pea Salad
1 can drained low sodium peas
2 tbsp. earth balance mayo
Shake of paprika

This cannot get any easier:
Drain peas.
Add to bowl with mayo and a shake of paprika on the top.
Refrigerate for at least a 1/2 hour.

Baked Oatmeal

This is a very versatile recipe. You can add whichever fruit you like. It also refrigerates good for leftover snacks.

I split the big batch into 2 smaller batches with different fruit

2 cups quick cooking oats
1 cup rolled oats
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
3 tbsp. ground chia
1/4 cup warm water
1 cup milk
1/4 cup real maple syrup
1/4 olive oil
1 cup berries or fruit of your choice. I like blueberry and mango
(frozen fruit works just as well as fresh)

In a small bowl combine chia an d1/4 cup water and let sit 5 minutes
Assemble dry ingredients in one bowl.
Add wet ingredients (including chia egg) to dry.
Lastly, fold in fruit
Pour into greased 11 X 17 baking dish. Mixture will be thick so you will have to really spread it around. Put in 350 degree oven for 35 minutes. Let cool 5 minutes before eating

Sweet Potato Morning

This recipe is just sweet enough and has enough fiber to keep you full all morning long. The name Sweet Potato Morning sounds very 1970ish to me. I can almost see a hippy running through a field of daisies only to plop down upon a grassy hill to eat her bowl of sweet potato morning.

Sweet Potato Morning
1 sweet potato peeled, diced, and boiled (can do night before if you want)
1 apple diced
1 banana diced
1 tbsp unsweetened coconut
1 tsp. honey
1 tsp coconut or olive oil
1 shake cinnamon

Heat up oil and add apples to pan. When semisoft, add sweet potatoes and cook till heated through. Lastly, add bananas, honey, and cinnamon. Top with coconut and shake of cinnamon and heat warm

Simple Stirfry

It doesn't get simpler and more tasty than a veggie stirfry. I wish I had more of a recipe for you. It's hard for me to put together recipes since I am such a little bit of this and a touch of that cook. Below I have listed the ingredients. You can change your amounts listed, sauces, or seasonings.

Veggie Stirfry
chopped up green beans
frozen peas
chopped onions
garlic
pineapple
diced carrots
ginger powder (a sprinkling)
ready made rice

Fry veggies in olive oil. Add rice and cook until warmed through. A few shakes of tamari sauce (GF soy sauce), a drizzle of sesame oil and you are done. Can also add chopped lettuce, cilantro, or diced peanuts atop if you prefer.

Lasagna

This lasagna is so good! You won't feel like you are missing a thing. I have this recipe written in 3 parts that all come together for layering at the end.

Tofu "Ricotta" Layer:
1 lb. tofu, shredded with fork
1 tsp. lemon juice
1/4 c. nutritional yeast
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
1 1/2 cups frozen spinach, drained and squeezed water out.
Combine all together in bowl.

Sauce: can buy a jar of sauce or make your own using tomato sauce, garlic, and basil

Tinkyada lasagna noodles

Layer as stated in 9 X 13 dish from the bottom up

sauce very thin layer
noodles (dry, no need to cook)
tofu ricotta
thin layer of zucchini if wanted
cheese (daiya if wanted)
noodles (dry, no need to cook)
sauce
tofu ricotta
thin layer of zucchini if wanted
cheese (daiya if wanted)
noodles (dry, no need to cook)
sauce
cheese (daiya if wanted)

Cover with tinfoil and cook in 375 degree over for 40 minutes. Let sit for 10 minutes before cutting

Tofu Scramble

Tofu Scramble is a great savory option for breakfast. There are so many sweet options, that it is nice to add a savory one to the mix. Full of protein, looks like scrambled eggs and could also be put in a burrito with some salsa for an on the go breakfast burrito.

One block firm tofu, drained and shredded with fork
2 tsp. garlic
1 tsp. olive oil
Spice blend:
3/4 tsp. tumeric
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. garlic salt 

Optional: any vegetables you would add to scrambled eggs

Add oil to pan. Stir fry veggies if any.  Add garlic and tofu. Sprinkle with seasoning and sauté until cooked through. Serve with toast, potatoes, hash browns, fruit, etc.

For more plant based recipes like this one, please visit my website at:

www.pranaholisticwellness.com