Sweet Muffins

 

I have had this recipe since I was in middle school home economics. My son was hungry for muffins so I decided to veganize the recipe. These muffins are easy to make and is a very versatile recipe.

Sweet Muffins
The Sweet Plant Life
Makes about a dozen

Ingredients:
1 flax egg
1/2 cup non-dairy milk
1/4 cup oil (canola or a light oil)
1 1/2 cups flour (can use gluten free)
1/2 cup sugar
2 tsp baking powder
1/2 tsp. vanilla

Preparation:
Heat oven to 400 degrees.  Place muffin liners in muffins tins or grease bottoms of the muffin tins.  Mix the flax egg, milk and oil with a fork.  

Mix in remaining ingredients just until moist.  If they seem a little dry, add a bit more milk.  Fill muffin tins 2/3s full.  Bake for 20 minutes.  

I added in 1/2 cup blueberries and not quite a 1/2 cup chocolate chips.  Other add-ins are raisins, cranberries, a mashed banana, your favorite nuts.

My family loves these muffins and they do not stay around long. Hope you and your family enjoy them as well. These also make a great snack when your kids get home from school!

#vegan #veganblog #veganrecipe #veganmuffins #sweetmuffins #plantpowered

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Corn Fritters

I have been MIA for a bit. Schedules, back to school got the best of me and I needed a break. But today I am sharing a recipe that I loved as a child. My mom would make these in the summer and I always looked forward to them.

Corn Fritters
The Sweet Plant Life
Vegan, gluten free
Makes 4-6 fritters

Ingredients:
1-2 ears of corn cut off the cob
1 cup gluten free flour (you can use regular)
1 flax egg
2 tsp baking powder
Salt and pepper to taste
Your favorite non-dairy milk

Preparation:

Mix ingredients together except for milk. Add milk a little at a time until desired consistency (like pancake consistency or a little thicker).

Place on pan coated with nonstick spray on medium heat. Cook like you would a pancake.

I like eating them with a little Melt butter on top and maple syrup. I have never tried to make these with frozen sweet corn but I think as long as you thawed it out and drained any water off it would be fine. Enjoy!

#vegan #veganblog #veganrecipe #vegancornfritters @plantpowered @plantbased

Spaghetti Pie

Do you love making lasagna but hate all the work that goes into making it? This recipe is for you.

Spaghetti Pie
The Sweet Plant Life
Serves 4-6

Ingredients:
8 oz spaghetti – gluten free is fine
2 flax eggs
2 tbsp vegan butter, I use Melt
1/3 cup veggie Parmesan cheese
Meatless sausage crumbles – I use 1/2 to 3/4 of a 13 oz. bag
14.5 oz can diced tomatoes
1 6 oz. can tomato paste
1 tsp dried oregano
1 tsp sugar
1/2 tsp garlic salt
8 oz. ricotta cheese – I like Kite Hill
8 oz. mozzarella cheese – I use Daiya

Preparation:

Cook spaghetti according to package directions, drain. Stir butter into hot spaghetti. Stir in veggie Parmesan cheese and flax eggs. Form spaghetti mixture into a “crust” in a coated 10-inch pie plate.

In skillet, warm sausage crumbles. Add diced tomatoes, tomato sauce, sugar, oregano and garlic salt. Heat through. Spread ricotta cheese on top of spaghetti crust. Place tomato mixture on top. Bake uncovered in a 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese. Bake for 5 minutes or until cheese melts.

Enjoy with a salad. Give this a try; I know you will love it!

#vegavblog #veganrecipe #plantpowered #spaghettipie #vegan

Vegan Chocolate Chip Cookies

You have to try these cookies, they are so chocolately and delicious! Even though it is warm here I decided to whip up a batch as they are well worth it!

Vegan Chocolate Chip Cookies
The Sweet Plant Life
Makes 3 dozen large cookies

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup vegan butter, softened (I used Earth Balance)
3/4 cup brown sugar
3/4 cup cane sugar
1-1/2 tsp vanilla
1/2 tsp lemon juice
2 flax eggs (see recipe below)
3 cups vegan chocolate chips
1-1/2 cups walnuts

Preparation:

Preheat oven to 350 degrees. Cream together “butter”, sugars, vanilla and lemon juice with an electric mixer or by hand. Add flax eggs and mix until combined. Stir the dry ingredients into the wet mixture and blend well. Add the chocolate chips and nuts and mix until well incorporated. Spoon onto cookie sheet lined with parchment paper. If making large cookies place about 2 inches apart.

Bake for 16-19 minutes or until cookies are light brown and soft in the middle. When cool, store in airtight container.

Flax Eggs:
Makes 1 flax egg

1 tbsp ground flax seeds
2-3 tbsp

Add ingredients to small dish, mix together and let sit until gel-like.

I use a stand mixer so it makes these cookies easy to make.  These cookies are great for a treat or great to add to your Christmas cookie collection. Hope you enjoy this recipe!

#veganchocolatechipcookies #veganrecipe #vegan #plantpowered #plantbased #vegancookies

Salsa Recipe

When I started out vegan I ate raw until dinner. This is an adaptation of one of those recipes. Salsa can be a great snack or can be added to Mexican recipes. I use a food processor so it is so easy to make!

Raw Salsa
The Sweet Plant Life

Ingredients:
2 medium sized tomatoes
1/2-3/4 bell pepper
1/4-1/2 red onion
1 clove garlic
Lime juice
A pinch of salt

Preparation:

I chop the ingredients into quarters and place in food processor.

Next I turn the food processor on low until desired consistency. If you like chunky salsa process it less. If you want a spicy salsa, add a jalapeño pepper.

Enjoy with chips or vegetables or add to your favorite recipe.

#plantpowered #plantbased #rawveganrecipe #salsa #vegan # veganblog

Artichoke Sunflower Burgers

This has become a family favorite. When I first made these I told my kids they were sunshine burgers because I knew otherwise they would not try them. They are from Dreena Burton’s Plant-Powered Families cookbook.

Artichoke Sunflower Burgers
Dreena Burton
Makes 5-6 patties

Ingredients:
2 cups artichoke hearts
1-1/2 loosely packed cups cooked and cooled brown rice or potatoes
1/4 cup nutritional yeast
1/4 cup Sunflower seeds
1/4 cup loosely packed cup Italian parsley
1 tbsp mild miso (ex. Chick pea or brown rice)
1 tsp Dijon mustard
1/2 tsp rounded sea salt
1 medium clove garlic
Freshly ground black pepper to taste (optional)
1 tbsp red wine vinegar
1 cup rolled oats

Preparation:

in a food processor, add the artichoke, rice, nutritional yeast, Sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper and vinegar and purée.

Once the mixture is coming together, add the oats and pulse several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).

After chilling, take out scoops of the mixture and form burgers with your hands. I scoop generously with an ice cream scoop, roughly 1/3-1/2 cup each.

To cook, heat a nonstick skillet over medium heat. Cook the patties for 5-7 minutes on the first side, and then another 3-5 minutes on the second side until golden. Serve with fixings of your choice.

I use frozen artichokes and allow them to thaw while the rice is cooking. You could also cook the rice ahead of time and reheat then add to mixture if you are pressed for time. I like making a veganaise, Dijon mustard sauce to top them with. Enjoy!

Chocolate Peanut Butter Energy Balls

These energy balls definitely tick all the taste bud boxes. You have a little saltiness and you also have the sweet flavor. They are a favorite in our house and do not last very long. I discovered them when I was looking for a low FODMAP snack.

Chocolate Peanut Butter Energy Balls
FODMAP Everyday
Makes about 18 and the serving size is 2 balls

Ingredients:
1/2 cup smooth natural peanut butter
1 cup old-fashioned oats ( I use gluten-free oats)
1/3 cup rice malt syrup (brown rice syrup)
1/4 cup roasted peanuts, chopped
2-1/2 ounces dark chocolate ( I use Enjoy Life Chocolate Chips)
1/4 tsp kosher salt

Preparation:

1. Combine all the ingredients really well in a bowl with your hands, a sturdy wooden spoon or silicone spatula. It’s going to take some elbow grease because the rice syrup is very sticky. You can also mix them in a stand mixer fitted with a flat paddle.

2. Roll mixture into small 1-inch to 1-1/4-inch balls. The mixture needs to be compressed firmly using your fingers and palms. I refrigerate before eating. Store in airtight container or freeze up to a month.

Enjoy!