Tonight my daughter and I are going to my mom’s Mother/Daughter banquet. It is a potluck and I am really short on time. I decided to make spaghetti salad since it is super easy and quick to make.
The Sweet Plant Life
16 oz. spaghetti, cooked and cooled
12 oz Italian dressing- I like Wegman’s Zesty Italian but use your favorite
Grape tomatoes, quartered
Prepare spaghetti according to package directions or you could use leftover spaghetti if you have. Allow spaghetti to cool. Once cooled add in the dressing and tomatoes. I save a little dressing and put it on right before serving. If you’d like you could also add in cashew Parmesan or your favorite vegan mozzarella cheese.
This salad is also one of my go to salads in the summertime when it is hot and I would rather be outside than indoors cooking. It is also great to take along to a picnic. Enjoy!
I think a lot of people think a nutritious meal means a lot of time spent in the kitchen. Quinoa is a very versatile seed and takes only about 20 minutes to make. It is also a great source of protein.
Quinoa and Vegetables
The Sweet Plant Life
1-1/2 cups quinoa
Your favorite veggies
Sauce ingredients such as sesame oil, rice wine vinegar, amino acids
To prepare the quinoa, measure it out and rinse with water. Place in saucepan. If you are using 1-1/2 cups of quinoa place 3 cups of water in saucepan. The rule of thumb is to double the amount of water to quinoa.
Place on high and bring to a boil. Once it comes to a boil, reduce heat to low and cook for 15-20 minutes.
While the quinoa is cooking prepare a double boiler by placing water in the bottom and your veggies in the top basket. Cook on high for about 10 minutes.
When the quinoa and vegetables are done cooking, place desired amounts of each in a bowl and add your favorite sauce. I like adding sesame oil, rice wine vinegar and amino acids to taste. Enjoy!
If you have leftover quinoa you could use it to make a breakfast bowl by adding your favorite non- dairy milk and warm over medium heat. I like adding in bananas, strawberries and almonds and some shredded coconut on top. Delicious!
This is another super simple delicious recipe you can make for mom for Mother’s Day. The coconut oil gives it a buttery taste.
Caribbean Cauliflower Rice
2 tbsp coconut oil
1 package Cauliflower rice (see below) or medium head of cauliflower
1 can Caribbean beans
Cilantro and green onions
Heat the coconut oil in a pan. If you purchased coconut rice, add to pan. Add salt and pepper to taste. Cook for about 5 minutes or until tender. Next add the beans and cook until warm. Top with green onions and cilantro, if desired.
To make cauliflower rice:
Cut heads of cauliflower off and place in food processor. Process until it is a rice consistency.
Your mom is sure to love this recipe and instead of being in the kitchen all day you will have plenty of time to spend with her! Enjoy!
With Mother’s Day right around the corner I thought I’d share my favorite pancake recipe. It is quick and super simple and sure to become a favorite! You can add your mom’s favorite add-ins to make special just for her.
Super Simple Pancakes
The Sweet Plant Life
Makes about 8 pancakes (depending on the size)
1 cup gluten-free flour (or all-purpose flour)
1 tbsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
1 cup non-dairy milk
2 tbsp canola oil (optional)
3 tbsp maple syrup
Favorite add-ins like blueberries, strawberries, bananas, chocolate chips
Combine the dry ingredients in a bowl. Next add the wet ingredients and whisk together.
Next heat a griddle or skillet to medium heat. Spray with coconut oil spray. Pour or spoon batter into pan to desired size. Place add-ins into pancake. Cook pancake until it starts to bubble then flip. Cook another few minutes and then flip and check if it is done. If desired top with vegan butter and maple syrup.
Mom is sure to love these pancakes for her special day. Perhaps give her some flowers when you serve her her breakfast.
This is a super easy and quick lunch or dinner and is oh so good! I discovered jackfruit a while back and have previously used it for barbecue jackfruit and recently started playing around with using it for tacos. The first time I used a Tex-Mex blend which was good but a little spicy. This time I used smoked jackfruit which my family truly enjoyed . I may try adding diced tomatoes next time and my own spices… still playing around with the mix.
Jackfruit Tacos By thesweetplantlife.com
1 pack of pulled smoked jackfruit (I used the Jackfruit Company) Your favorite tortilla chips Green onions Tomatoes Vegan cheddar cheese Vegan sour cream
Instructions: Prepare the jackfruit as directed. I heated a little oil added the jackfruit and heated it through. Next place some tortilla chips on a baking sheet. Top with jackfruit and your favorite toppings. If using vegan cheese, place in the oven under broil until cheese is melted. Serve and enjoy!
You could use this as an appetizer or snacks for the big game or for dinner.
Hi, I am Tara. I am a wife and mom to two busy teenagers. I am a plant based cook and baker on a spiritual journey.
I became plant powered in October of 2012. I have polycystic ovarian syndrome (PCOS), struggled with infertility and when I was diagnosed with high cholesterol I started on a health journey. I first went vegetarian for about 6 months but did not see the results I was looking for. I saw a group on Facebook that provided meal plans on a plant based diet and decided to go for it. I basically went cold turkey vegan. Within 6 months my cholesterol was in the normal range, I had lost 25 pounds and other health concerns had improved as well. I later learned that dairy is problematic when you have PCOS.
Some of my favorite things to do besides cooking and baking are yoga, meditating, riding bike, photography, listening to music, and being in nature. I also like animals and we have a small farm where we respect our animals and they live their lives peacefully.
I will be sharing with you some tips and recipes and misconceptions of a plant based diet. Hope you enjoy this journey with me!