Monday, February 1, 2021

Check Out Mrs.Plant's eBook - TAME YOUR DIABETES

If you have pre-diabetes or are a Type 2 diabetic and want to stay off or get off medication and lose weight, my TAME YOUR DIABETES eBook will give you hope and motivation.

Included in this easy-to-read 24-page eBook is the story of my own journey, as well as specific outlining of how I got off all of my medication and lost and have kept off a significant amount of weight over five years ago. I also include 15 of my favorite recipes!

This is also a great gift to give someone you love who is struggling to get their diabetes under control. Simply send me an e-mail ( after making your purchase and include the e-mail address of your gift recipient along with a message for them, and a copy of the eBook will be sent to them immediately or at a date that you desire.

PRICE: $10

NOTE: Once you pay for the eBook, you will receive an e-mail with a link to download the eBook, which is in PDF format. It can be viewed on a computer, tablet, or mobile device.


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Monday, May 25, 2020

Mandarin Peanut Slaw [ gluten-free, dairy-free, oil-free, vegan]

2 T natural peanut butter
2 T rice vinegar
1 1/2 t chili-garlic sauce
2 T coconut sugar
juice from 2 snack packs of mandarin oranges (in fruit juice not syrup), reserve the mandarins for the salad

1 bag of slaw mix (shredded green and red cabbage and shredded carrots)
chopped green onions - white and green parts (optional)
Chopped cilantro (optional)
reserved mandarin oranges from 2 snack packs
1/4 cup chopped dry-roasted peanuts

Blend dressing ingredients until smooth and creamy. Chill before serving.

Right before serving, mix the slaw mix with the green onions, mandarin oranges, and cilantro in a bowl. Toss in the dressing a little at a time until you have the amount you want. Garnish with chopped peanuts and more chopped green onions.

Friday, May 22, 2020

Almond Pulp Banana Bread [refined sugar-free, dairy-free, oil-free, vegan]

3 large speckled ripe bananas
2 t vanilla extract
5-6 Medjool dates, pitted
1 t Ceylon cinnamon
1 1/4 cup of white whole wheat flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 T ground flaxseed
1 cup of almond pulp, just moist to the touch, but not super wet (this is the pulp that remains after you make homemade almond milk--NOT dry almond flour)

Preheat oven to 350 degrees.

In the blender, combine the bananas, vanilla, dates, and cinnamon. The mixture, after blended smooth, should be about 2 cups (check the tick marks on the side of your blender jar). If less, add a small amount of non-dairy unsweetened plant-based milk to equal 2 cups.  Set aside.

To a large mixing bowl add the whole wheat flour with the baking powder, baking soda, salt, and ground flaxseed. Whisk to combine well. Add in the almond pulp and the bananas mixture from the blender. Stir well to combine, but don't overmix. This will be a thick but moist mixture. Spoon into a nonstick, metal loaf pan. Let sit on the counter for 5-10 minutes before putting it into the oven. Bake for 40-45 minutes, until you can press gently on the top of the loaf, and it feels firm, but bounces back. Let cool, then remove from loaf pan. Wrap well and store in the refrigerator if you don't eat the whole thing the first day. 😄

 Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Monday, May 18, 2020

All-in-One Meal - Angel Hair Pasta with Roasted Garlic Cream Sauce [vegan, oil-free, dairy-free]

Serves 2

8 oz. Cremini mushrooms, sliced
3 cups baby spinach
1/4 cup sun-dried tomatoes, soaked in water for 30 minutes until soft, then chopped roughly (NOTE: Trader Joe's is my favorite brand for sun-dried tomatoes)
5 fresh basil leaves, chopped into ribbons
4 oz. whole wheat angel hair (Capellini) pasta
1 head of roasted garlic*
1/4 cup raw cashews (if you do not have a high-speed blender, soak in water for 4 hours, then drain)
1/2 cup aquafaba (liquid from a can of chickpeas)
1 T dry white wine
1/4 t salt (more if desired after tasting)
red pepper flakes (optional)
vegan Parmesan cheese to top

* NOTE: The roasted garlic can be made previously and stored in the refrigerator or freezer to use in this sauce. Simply cut the top of a head of garlic off, revealing each clove. Place in a square of foil, adding a few sprinkles of water on top. Wrap loosely in the foil, and roast at 375 degrees for 35-45 minutes. Squeeze cloves out  to use in sauce. Yes, we will be using an entire head of roasted garlic for this recipe! 😉

In a skillet with a couple of tablespoons of water, steamfry the mushrooms for about 3-4 minutes. Add the spinach, sun-dried tomatoes, and basil. Cook for another 4-5 minutes, just until the spinach wilts and begins taking on a darker green shade. Turn off the heat.

Blend the roasted cloves of garlic (yes, ALL of them!), with the cashews, aquafaba, wine, and salt in a high-speed blender (if possible) until smooth and creamy. If the sauce does not seem pourable, add a tiny bit of water and blend again.

Cook angel hair pasta according to package directions, but DO NOT add salt to the water if it calls for it. Drain well and add to the skillets with the roasted garlic cream sauce. Stir to combine and serve with a few red pepper flakes and vegan Parmesan on top.

Thursday, April 30, 2020

Vegan Momo [Napalese Street Dumplings]

Momo Dipping Sauce - Can be made a day in advance

2 cups of water
4 ripe organic vine tomatoes
1-4 dried Kashmiri chilli peppers (depending on your spiciness desire)*
4 cloves garlic
1 inch ginger, peeled
3 T blanched almonds (white, no peel)
1 T tahini
1 t sugar
1 t white vinegar
¼ t salt
1 t soy sauce

* NOTE: This dipping sauce can be made with no chilis or as many as you like. We prefer ours not spicy, but it is traditionally made as a spicy sauce. You can sub Kashmiri chilli powder or cayenne. Not as authentic, but you do what you gotta do!

In a saucepan, add water, tomatoes (whole), chilis (if using) garlic, ginger, and almonds. Boil for about 5 minutes until the peel in the tomatoes cracks. Drain off all of the water. Let tomatoes cool enough to remove peels. Toss everything into high speed blender with tahini, sugar, salt, vinegar, and soy sauce, and blend until very smooth. Do NOT add any additional liquid. Store in fridge. Can be served cold or room temp. Serve as a dipping sauce for Momo.

Inspired by recipe from Hebbar's Kitchen

Momo (Like Potstickers or Dumplings)

NOTE: 45 minutes before you are ready to make up the momos, take the gyoza wrappers out of the freezer and let them sit in the closed package at room temperature. They should be ready to work with after that amount of time. You can also make these from scratch, but I'm too lazy!

1 package of frozen wheat gyoza wrappers (from Asian store)
1 bag of shredded green cabbage (plain-- not with carrots or red cabbage)
1 cup carrots
2 green onions, white part only)
4 cloves of garlic
1 T fresh ginger
1/4 cup cilantro
Salt and black pepper to taste
4 oz firm tofu crumbed into tiny pieces
1 T low-sodium soy sauce
1/2 t liquid smoke

In a food processor, process carrots, cabbage, green onions (white part), garlic and ginger into tiny pieces. Place mixture into a skillet over medium heat. Cook until moisture is released and evaporated, leaving a dry-ish veggie mixture.

While veggies are cooking, mix crumbled tofu with soy sauce and liquid smoke. Spread out on parchment paper and bake at 375 degrees for 15 minutes, stirring inches halfway. Add tofu to the veggie mixture. Cover (leaving it open just slightly) and refrigerate until ready to make up the momos.

Ready to make the momos! Work with only ONE Momo at a time.

Have a very small bowl of water ready. Hold the wrapper in the palm of your hand. Brush water all the way around the edge of the wrapper with your finger so it will seal well.  Place a small amount of the filling in the center of the wrapper. Pinch the dough around in a circle until you have completely closed the wrapper. Press the Momo gently down on a wooden board to flatten the bottom a little. Make up all of the Momo before steaming them. You can set them on a piece of parchment paper until you are ready to steam them.

Add 1 cup of water into your instant pot. Place the metal stand in the bottom. Place a steamer basket (I love our Instant Pot silicone one. It worked great for this!!!) On the stand. Cut a piece of parchment paper, into the shape of your steamer basket bottom and create 5 to 6 holes around the perimeter, about 1/2 inch in and 1 hole near the center. This is so that the steam can come up through. Place that parchment paper down at the bottom of your steamer basket. Set momos on the parchment paper but not over the he's and not touching watching other. You should be able to steam 6 to 7 at a time. Close the lid. Press your Instant Pot STEAM button and set for 2 minutes (valve on SEALING). When the 2 minutes is up, let the lid stay in for 5 more minutes, then release the steam. For each batch add 2-3 T of water into the pot to replenish what steamed out. SERVE IMMEDIATELY.