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
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.
Makes 1 flax egg
1 tbsp ground flax seeds
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
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!
The Sweet Plant Life
2 medium sized tomatoes
1/2-3/4 bell pepper
1/4-1/2 red onion
1 clove garlic
A pinch of salt
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
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
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!
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
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.
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!
The Sweet Plant Life
Your favorite pizza dough
Vegan ranch dressing (I use Daiya)
Your favorite plant-based mozzarella cheese
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!
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
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
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
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
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