Plant Based Cooking Archives - Journey With Healthy Me

Seasoned Potato Wedges

When I completed a 28 Day Cleanse, 18 months ago, this delicious recipe was one of the first that I tried. I wanted to celebrate eating cooked food again, as during the cleanse I only ate raw fruits and veggies. And I wanted to cement my new relationship with a plant based lifestyle. My health had shifted during that 28 days and I knew that I would not be returning to my old eating habits. I welcomed the opportunity to try new recipes and wholeheartedly explore this new way of eating.

The earthy potato has become a mainstay of my diet. I can order a plain baked potato in most restaurants, which relieves eating out anxiety. At home potatoes are the foundation of many of my recipes. I will be featuring them this week for Food Friday. In the meantime, this is one of my favorite potato recipes and it is quick and easy to prepare.

Seasoned Potato Wedges

4 large potatoes, skins on

2 tablespoons olive oil

1 teaspoon onion salt

1 teaspoon garlic salt

1 teaspoon seasoning salt

1 teaspoon paprika

Directions:

Preheat oven to 400. Cut each potato into 8-10 wedges, or use french fry slicer.

Place wedges in large bowl. Sprinkle with seasonings. Drizzle with olive oil and mix to coat wedges.

Arrange wedges on large cookie sheet, lined with parchment paper. Bake 35-40 minutes, until wedges are crisp on outside, and tender inside.

Initially I used potato wedges as a side dish with other foods, and they are wonderful with sliced avocado and mixed beans. However I came to see them as a complete meal on their own, served with a side of hummus or homemade marinara sauce for dipping.

Either way, as a side or main dish, enjoy these delightfully seasoned potatoes, knowing they are good for you!

Aloo Matar

I tried this wonderfully comforting, fragrant meal recently. Aloo matar is a Punjabi dish from the Indian subcontinent, featuring potatoes and peas in a spiced tomato base. It is easy to prepare and a delight to savor.

This aloo matar recipe was created by Anthony William, author of several books including his latest, Thyroid Healing.

I found garam masala in the spice section of the grocery store. I added a bit more garam masala and curry powder…a double pinch, or approximately 1/4 of a teaspoon. The recipe was not only simple to create, and adaptable, it was fun. And the spicy scent that filled the kitchen created great anticipation.

I loved this aloo matar. It had the taste of India that I was craving, without being too spicy. The cilantro and squeeze of lime on top was the perfect finishing touch.

I used all organic ingredients, making this tasty meal a nutritious one as well. And is there anything more comforting than dining on potatoes and peas? I don’t think so. I will be fixing this wonderful recipe often!

Yummly App

My daughter Elissa introduced me to this fun and helpful app called Yummly. She successfully tried it out for the first time as she prepped for Christmas dinner, using recipes from the app downloaded on her phone.

I’ve played with the app since downloading it myself. Yummly is my Try This Tuesday suggestion.

Check out these great features:

In the Just for You section, I customized the app for my dietary needs. The recipes Yummly pulls up for me are vegan only, with further restrictions eliminating sugar and soy. The app can be customized to suit any diet or list of restrictions. This delicious looking Vegan Carrot Soup with Ginger popped up for me. I can also search for recipes, such as “vegan potato soup”, by typing in the search bar.

This screenshot shows the list of ingredients for the recipe with nutritional info and options for creating a shopping list and scheduling a time to eat.

I can save this recipe, adding it to one of the collections listed on the right. I added the category Soups.

This is a very helpful feature, in the Explore section. I can click on ingredients that I have on hand, and the app will pull up recipes using those ingredients. I clicked on potatoes, garlic, onion, lentils and rice.

The app listed a dozen recipes for me to try. I love the Moroccan Lentil Rice suggestion!

I saved that yummy looking recipe in the Dinner collection.

Once I’ve saved the recipe, the app asks if I want to set a time to eat? If I had, the app would notify me when I need to start cooking!

Yummly can be downloaded from the App Store located on your phone.

I have had fun discovering new recipes using Yummly . It is handy to have them saved on my phone. I know they will meet my plant based guidelines, meaning I won’t have to adapt the recipes.

I will be making the Moroccan Lentil Rice soon!

Healthy Broccoli & Macaroni Bake

I tried this recipe based on the photo that accompanied it! Offered on Anthony William’s website and Facebook page this healthy version of mac & cheese appealed to me. Comfort food provides just that…comfort. However, most comfort food is packed with ingredients such as dairy products, gluten and added sugar that are unhealthy for the body. What an ideal recipe for me that combines healthy ingredients to create an upgrade on an old favorite.

Here is the simple recipe, from Anthony William:

This was such a warm and satisfying meal! I have used cashews often as the base for sauces and dressings and you really don’t taste the nutty flavor. I am amazed everytime, by how creamy and yummy the sauce or dressing is, using cashews. This blend was so tasty that I think it would make an excellent dressing or dip for veggies.

Does this dish taste exactly like regular macaroni and cheese? No, it does not have a traditional cheesy flavor. Does it taste great? Yes! The dish is creamy and hearty and makes an ample amount, providing leftovers for another meal. I used brown rice pasta, which is gluten free. (Pictured below, except for this recipe I used elbow macaroni.) And I sprinkled paprika on top after the casserole baked.

I love good food that is in turn, good for me. When I say that I follow a plant based lifestyle, people assume I only eat salads! Not true. In fact, I rarely eat a lettuce salad. I savor a wide variety of dishes and foods, that all happen to be plant based.

I firmly believe that nothing tastes as good as healthy feels. That belief enables me to pass up foods that I used to eat that contributed to my poor health and my aches and pains. How wonderful it is to discover that eating healthy doesn’t mean I sacrifice on taste and satisfaction. The broccoli and macaroni bake will become a new favorite!

Nori Rolls with Spicy Tahini Sauce

Before switching to a plant based lifestyle, I loved eating sushi. Granted, I preferred California Rolls, which were primarily veggie based, however I also enjoyed sushi with fish, crab or shrimp. I have saved several vegan sushi and nori roll recipes on Pinterest. When I found vegan, non GMO sushi rice and nori wraps at Sprouts in Broken Arrow, OK, I purchased them so I could make my own healthy rolls.

I felt inspired to try this first today, making my own nori rolls for lunch.

I prepared the sushi rice according to the package directions. While the rice cooked, I sliced several veggies…celery, carrots and green pepper…into thin strips. I cut up an avocado as well. That’s the beauty of creating my own nori rolls. I can use whatever vegetables or fruits that I have on hand.

As the timer counted down on the sushi rice, I made the spicy tahini sauce, adapting a recipe I found on Pinterest.

In a blender, I combined 2 tablespoons of freshly squeezed lemon joice, 1 tablespoon mashed chickpeas (from a can), 1 tablespoon tahini (purchase at health food store or find in international aisle of larger grocery stores), 1 garlic clove, minced, 2 dates, and 1/4 teaspoon crushed red pepper. I slowly added 2 teaspoons of water as the ingredients blended, to create a smooth sauce.

The tahini sauce was so delicious! It would make a great salad dressing or dipping sauce for veggies.

I covered a nori wrap with a thin layer of sushi rice. Near one end, I arranged the slices of veggies and avocado and drizzled on the spicy tahini sauce. After sprinkling with sea salt and coarse black pepper, I carefully rolled up the wrap, keeping everything inside!

These rolls were not difficult to make, however I need to cut back slightly on the amount of veggies that I used as filler. They turned out great, if a bit messy, and the taste was so satisfying!

I am connected with an amazing and supportive group of people on Instagram who are improving their health and well being by way of wholesome, nutrient rich foods. Many are healing from inflammation and diseases. Some have chosen a vegan or plant based lifestyle for their health and also for the health of the planet.

Daily I am inspired by their pictures of colorful, healthy meals. One Instagram friend, who goes by the name of Geoff the Vegan Dad, posts his daily lunches. More than meals, Geoff’s creations are works of art. I appreciate how beautiful his lunches are and I learn a lot about preparing nutritious meals as I follow his journey.

He has fun, creating a different lunch from scratch each day and sharing the results. I realized that’s so important, to have fun creating in the kitchen. It is playing really, quite literally playing with food, while experimenting with flavors and seasonings.

I played today. And then I savored.