Have a Busy Weekend? Two Perfect Recipes That Work For Breakfast, Lunch, or Dinner!

📌my “reliables” for when I need good plant-based food fast

Welcome to Roots! A newsletter about plant-based eating, nutrition, lifestyle, I cover it all. Join me, Lori Osterberg, as I explore good food, great health, and Gorgeous Wellth! New here? Get started.

A lot of the recipes I post here are tried and true. I’ve mastered them, shared them, and use them regularly in my kitchen.

We’re getting ready for our annual trip to Mexico. I’m sooooo looking forward to getting out of cold temperatures and rain for a couple of weeks and spending time in the Gorgeous sun!

But before we pack our bags, I have a few things to finish. The typical weekend chores that have been piling up over the past few weeks.

In between, I’m looking forward to making a batch of my Cranberry Scones. They aren’t super sweet, so I pair them with things like my Tofu Scramble, have them with my morning smoothie, or they make a great snack for a midday break.

And my Tofu Scramble is so hearty - I’ve made it for breakfast, lunch, and dinner - it never disappoints! Pair it with vegan sausage, or make sweet potato fries to complement it. You can’t go wrong no matter what you put with it.

CRANBERRY SCONES

Just because you're plant-based doesn't mean you can't enjoy treats! You'll be amazed at how quickly your tastebuds transform and require less sugar.

• 1/1/4 cup whole-wheat pastry flour

• 1 teaspoon baking powder

• 1/4 cup light-brown sugar, not packed 1/4 teaspoon salt

• 3 tablespoons coconut oil, solid

• 3 tablespoons hazelnut butter or other creamy nut or seed butter

• 1 teaspoon pure vanilla extract

• 1/4 cup fresh or dried cranberries

• 1/3 cup plain vegan yogurt, unsweetened

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.

Add flour, baking powder, sugar, and salt to food processor and pulse a few times to mix.

Add the oil and nut butter, pulsing until combined. Add vanilla, cranberries, and yogurt, pulsing until combined. Dough should stick together without being too wet or dry. Add more yogurt or flour one tablespoon at a time until desired consistency.

Gather dough on a baking sheet and press to shape it into a 6-inch circle. Cut into 6 scones. Separate and leave 2 inches between each scone. Bake for 12 minutes or until golden brown on the edges.

TOFU SCRAMBLE

Tofu scrambles aren't just for breakfast. We often serve them for dinner! I add vegan sausages and baked sweet potato fries for a delicious and hearty meal.

• 16 ounces extra-firm tofu

• 2 tablespoons olive oil

• 1 small red onion, thinly sliced

• 1 medium green bell pepper, diced

• 1 cup cherry tomatoes, chopped

• 4 cups kale or spinach, chopped

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon oregano

• 1/2 teaspoon chili powder

• 1/2 teaspoon turmeric

• Sea salt, to taste

Press tofu for 15 minutes to remove moisture. Pat dry. Crumble tofu into bite-sized pieces and set aside.

Add olive oil to a large skillet over medium heat. Once hot, add onion and green pepper. Cook until soft, about 5 minutes. Add kale and tomatoes. Cover and steam for 2 minutes until wilted.

Push veggies to one side. Add tofu. Mix spices together and add a few tablespoons of water to form a sauce. Stir into the tofu to distribute sauce evenly before mixing veggies in. Cook for another 5 minutes. Season with salt.

Note: I love serving tofu scramble for dinner - it’s super easy to get onto the table in no time. I serve it with potatoes - sweet potato fries are always a hit, or I chop up several gold potatoes, toss them with avocado or olive oil, then sprinkle with salt, pepper, and a teaspoon of chopped rosemary. Bake at 400 degrees F for 20-30 minutes, or until they are as soft or crispy as you prefer.

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