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.
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!
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
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.
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
Ingredients: 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
Preparation: 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!
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
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!
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!
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.
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
Ingredients: 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
Preparation: 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!
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!