Essential Oil Foot Spray

Before you prepare the big meal or go out shopping, you may want to make up this foot spray.  I remember years ago getting a cooling spray from a bath and body store. It felt so good on a hot summer day but also when my feet were tired. When my feet are tired, I spray a little of this on and they feel energized again.

Cooling Foot Spray
The Sweet Plant Life

1 ounce water (1/8 cup)
1 ounce witch hazel
6 drops eucalyptus essential oil
6 drops peppermint essential oil
3 drops ginger essential oil
Small spray bottle

Place funnel in spray bottle. Add all ingredients and shake well.

Use when your feet are feeling tired or for cooling. Hope you try this foot spray to energize or cool your feet.  Happy Thanksgiving!

#veganblog #vegan #plantpowered #essentialoils #footspray

Vegan Chocolate Mayonnaise Cake

My mom made thesis cake when I was growing up for birthdays and for a dessert treat. I found a recipe similar to this and modified it slightly.

Vegan Chocolate Mayonnaise Cake
The Sweet Plant Life
Makes a 9 x 13 pan

2 cups flour (all-purpose or gluten free)
1 cup sugar
2 tsp baking soda
1/2 cup cocoa powder
1/4 tsp cinnamon
1/3 cup vegan chocolate chips
1 cup water
1 cup vegan mayonnaise
1/4 cup applesauce
2 tsp vanilla
2 tbsp apple cider vinegar

Preheat oven to 350 degrees. Mix together all the dry ingredients including chocolate chips.

In a separate bowl, mix together remaining ingredients. Add the wet ingredients to the dry ingredients and mix until well incorporated making sure to scrape the sides of the bowl.

Pour the batter into a greased 9 x 13 baking pan. Bake for 25-30 minutes or until a wooden toothpick comes out clean.

Let cool and frost with your favorite icing. My mom always made a white icing, but I’ve used cream cheese icing and also peanut butter and it tasted very good. Hope your family and friends enjoy this delicious cake!

#vegan #veganrecipe #veganblog #vegandessert #plantpowered #vegancake #chocolatemayonnaisecake

Roasted Balsamic Brussel Sprouts

I have only been roasting vegetables for about 2 years. I took an online cooking school and one of the lessons was roasted vegetables.

Roasted Balsamic Brussel Sprouts
The Sweet Plant Life

1 pound Brussel sprouts, quartered or halved
1/4 cup olive oil
1/8 cup lemon juice
Balsamic vinegar
Salt and pepper, to taste

Preheat oven to 450 degrees. Place olive oil, lemon juice and pepper in bowl and mix.

Quarter or halve the Brussel sprouts, depending on size. Add to bowl and coat. Place on baking sheet and sprinkle with salt. Repeat until all the Brussel sprouts are on sheet. Bake for 35 minutes. Take balsamic vinegar and sprinkle over Brussel sprouts. I like mine well coated. Bake for another 20 minutes. Enjoy!

This is another versatile recipe. You could serve them with a burger, a nice dinner or toss in a salad.

#veganblog #veganrecipe #vegan #plantpowered #roastedvegetables #brusselsprouts

Easy Vegan Pumpkin Pie

I never ate pumpkin pie until I went vegan. I tried this recipe and I have like it ever since.

Easy Vegan Pumpkin Pie
It Doesn’t Taste Like Chicken
6-8 servings

1 pie crust either store bought or homemade
1 can (14 oz) pumpkin purée
3/4 cup full-fat coconut milk
1/2 cup brown sugar, packed
1/4 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt

Preheat over to 350 degrees. Make pie crust if making it from scratch and place in pie plate. Place the pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, cinnamon and salt in a blender or large bowl. Mix well to combine.

Pour the mixture into uncooked pie crust and spread out evenly with a spatula.

Bake for 1 hour. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool at room temperature, then chill in fridge, uncovered, for a minimum of 4 hours until set, or preferably overnight.

This is a great addition to any meal and can be served year round. Enjoy!

#vegan #plantpowered #veganpumpkinpie #veganblog #veganrecipe

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

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

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

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

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


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

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


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


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

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


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

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!