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

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


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

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


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.


Pickle Pizza

I know it may sound crazy but try it, you will love it! A friend of mine posted this on Facebook so I figured out the recipe and it has become one of our favorites!

Pickle Pizza
The Sweet Plant Life
Serves 4-6

Your favorite pizza dough
Vegan ranch dressing (I use Daiya)
Your favorite plant-based mozzarella cheese
Dill pickles

Prepare the pizza dough according to package directions. Next top with the ranch dressing. Place mozzarella cheese on top then top with pickles.

Bake according to your pizza crust directions. I placed it under the broiler for a bit to melt the cheese and brown it a bit.

You can add as many pickles as you want depending on your taste. Hope this becomes one of your favorites!

Dreamy Potato Salad

With Father’s Day and picnic season right around the corner I decided to share my favorite potato salad recipe.  You can use it with either red potatoes or small potatoes but if you use small ones you may have to adjust the recipe some.  

Dreamy Potato Salad
The Sweet Plant Life
Serves 4

6 red skin potatoes, cut into bite-sized pieces
2 celery stalks, finely chopped
3/4 cup veganaise
3 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1 tsp salt
pepper to taste

Cook potatoes until tender.  Let cool.

When the potatoes are cool add remaining ingredients and mix until well combined.  Refrigerate.

If you like onion in your potato salad you can also add that. Last time I made it I added green onions. Serve with your favorite plant-based burger or perhaps carrot dogs and watch it disappear!

#vegan #plantpowered #plantbased #veganblog #potatosalad

Lighter (And Better That Way) Cauliflower Fettuccini Alfredo

I love pasta and one of my favorite dishes was fettuccini Alfredo before I became vegan. This recipe is the closest I have found to regular fettuccini Alfredo.  This recipe is from the Fuss- Free Vegan Cookbook which happens to be my favorite cookbook. I’m always looking for a quick nutritious recipe and this cookbook fits the bill.










Lighter (& Better That Way) Cauliflower Fettuccini Alfredo
Serves 4-6
For the Cauliflower Alfredo Sauce:
1 head cauliflower, roughly chopped
4 cloves garlic, peeled
1 cup vegetable broth
1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
2 tsp white miso paste
1 1/2 tsp salt

For the pasta:
1 lb fettuccini (gluten-free, if preferred)
Parmesan (page 204)
Handful of parsley, chopped
Black pepper

For the cauliflower alfredo sauce, place the cauliflower, garlic gloves, vegetable broth, and Heavenly Heavy Cream (I used coconut milk) in a large frying pan or sauce pan, and bring to a simmer over medium heat.  Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.  Add the white miso and salt.  Using an immersion or stand blender, blend the cauliflower and its cooking liquid.  If you use a stand blender, do this is batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.

In the meantime, cook the pasta according to the package directions, then drain.  Return the pasta to the pan, then pour the cauliflower Alfredo sauce over the top.  Toss to heat through.  To serve garnish with a sprinkle of parmesan and parsley, and freshly cracked black pepper.

I hope you try this recipe. It is really easy to make and delicious!

#vegan #plantpowered #plantbased #veganfettucccinialfredo #veganblog #itdoesnttastelikechicken

Raw Chocolate Biscotti Recipe

I found this recipe years ago when I was searching for a biscotti recipe. I make it weekly and love it as a snack or dessert. The preparation is how I have found it works best for me.

Raw Chocolate Pecan Biscotti
Pure 2 Raw

2 cups pecans
1/2 cup coconut flakes or shredded coconut
1 cup cocoa powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 tbsp coconut oil, melted *
3 tbsp maple syrup


Place pecans and coconut in food processor and process mixture until finely chopped.

Add the cocoa powder, salt and cinnamon and process until combined.

Next add the vanilla, coconut oil and maple syrup. Mix until it sticks together. Spread the dough on parchment paper, and form into a log. Cut into desired sized cookies and refrigerate for at least 30 minutes before serving.  Keep refrigerated.

*When it is humid out, I find I need to add an additional 1/2 tbsp coconut oil as the biscotti crumbles.

I hope you try these and they become one of your favorites!

#vegan #rawbiscottis #plantpowered #plantbased #veganbiscottis

Tomato Pie

Tomato pie is kind of a spin-off of pizza. I always loved pizza with a lot of sauce so this to me is the best of both worlds!

Tomato Pie
The Sweet Plant Life

Pizza dough – either homemade or store bought
Crushed tomatoes or your favorite pizza sauce
Cashew Parmesan cheese, optional


Prepare the pizza dough. I used Bob’s Red Mill gluten-free kit and partially baked the dough prior to adding the sauce and the cheese. Next add a good amount of sauce. Sprinkle with cashew Parmesan cheese. I baked in a 425 degree oven for 20 minutes. It may take longer if you do not prebake the crust.

This is a quick recipe if you have prepurchased pizza dough. You could also top with fresh tomatoes on top of the sauce. It is great as an appetizer or a main course with a side salad. Enjoy!

#vegan #plantbased #plantpowered #tomatopie #veganblog