Vegan Cucumber Sauce (Tzatziki)

EARTH ANGEL VEGAN’S – Cucumber Sauce is the bomb!   It is simple to make with Wildtree Organic Tzatziki Spice Blend.  You can put this on gyros, potatoes or any veggie or sandwich and it is so simple to make.  I think this might be good on veggie sushi too!  I was inspired by the vegan ranch served with the sushi at Lotus.  P.S…Recipe for the gyro seitan coming soon.

RECIPE:

1 5oz container of non-dairy plain yogurt

1/2 cup shredded cucumber

1 teaspoon to 1 tablespoon of Wildtree Tzatziki Blend (It is super garlicy… so use it to your taste…start small)

Mix altogether and let chill for at least 1/2 hour…. Then enjoy

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You can buy this Wildtree Tzatziki organic spice blend from me at http://www.wildtree/gerri

Thanks for your support

Being “Earth Angel” Vegan in Clearwater, Florida was easy at Lotus Vegan Restaurant

Hey everyone… whether you live near Clearwater Florida or are just visiting like me… you have to check out Lotus Vegan Restaurant!

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We just put the address in the GPS and easily found this little gem!  The menu was huge… so much to try in so little time.  3 of us went and we decided to share some appetizers and get 3 different entrees’.  You all know how nice it is to be able to order anything off of a menu and not have to worry one bit about any animal products in the ingredients.

They do use oil but I chose items that are naturally no or low fat.

We started off with the spring rolls with peanut dipping sauce and the veggie sushi… YUM!  The dipping sauce for the sushi was a vegan ranch dressing with a pepper sauce… sounds weird but ooooohhhh my!  Delicious.

We got the garden wrap with sweet potato soup and it tasted like a big mac.  I asked what the sauce was and it was an eggplant based dressing.  So simple and really so good.  I think it was my favorite. img_2225

We also go the vegan pho noodle soup.  The broth was so flavorful and the veggies and tofu made it super filling.  I could eat this pho everyday! img_2223

This mandarin orange fried tofu was seriously so good you would never know you had a vegan dish.  All of the oriental flavors you love are in this dish.   My sister got a mushroom noodle dish that somehow we didn’t get a picture of.  Too busy stuffing our faces I suppose!

We also woofed down a graham cracker chocolate pudding parfait and a piece of raw chocolate cheesecake….CAN YOU SAY FOOD COMA???

The staff was so kind and helpful.  And I am not joking… there had to be 100 items on this menu!

GET YOUR VEGAN BOOTIES OVER TO LOTUS VEGAN RESTAURANT!  If you are visiting the Tampa/ Clearwater area this place is a must…

ENJOY 🙂

Creamy Pesto Quinoa Stuffed Zucchini

EARTH ANGEL VEGAN’S CREAMY PESTO STUFFED ZUCCHINI  IS A DELICIOUS AND FILLING MEAL ESPECIALLY IF YOU SERVE IT WITH YOUR FAVORITE PASTA.  I AM EXTRA EXCITED ABOUT THIS RECIPE BECAUSE BEFORE LONG MY GARDEN WILL BE BURSTING WITH ZUCCHINI AND BASIL!   THIS MEAL IS NOT TOO DIFFICULT TO PREPARE AND IS A SHOW STOPPER.  YOU WILL LOVE THE CREAMY BASIL PESTO… IT IS SUPER FLAVORFUL!

You will need one box of Near East Quinoa and Brown Rice Blend Roasted Red Pepper Flavor, 2 medium zucchini’s, 1/2 cup vegetable broth and 1 cup of your favorite marinara to make 8 zucchini boats.  I like to top them with marinara or you could blend some roasted red peppers into a sauce to drizzle on top!

Recipe for pesto cream sauce: 

1/2 cup raw cashews

1 cup warm water

3/4 cup unsweetened plant milk

1 tablespoon Wildtree Garlic Galore or dried garlic

1 cup fresh basil

1/4 cup nutritional yeast

salt and pepper to taste

Soak 1/2 cup raw cashews in 1 cup of warm water with the dried garlic or garlic galore for at least 30 minutes

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after 30 minutes drain off the water and add the garlic soaked cashews and the other ingredients for the pesto into a blender (I use a strainer so the garlic bits do not go down the drain)

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Blend until smooth and creamy… at this point taste it and add salt and pepper to you liking.

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Set this aside and prepare the Quinoa… I make this super easy by using this pre-packaged quinoa mix.  Use your favorite or make your own from scratch.  I of course leave out the oil called for on the package!  You can leave out the spice packet and add your own spice mix if you prefer! Either way just follow the package instructions but leave out the oil.

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Now mix the prepared quinoa rice mixture with the pesto.  The pesto will hold the quinoa together.  Cut the zucchini in half and then in half length wise so you have 8 quarters… scoop out the middle of each quarter with a melon ball scoop.  Fill the zucchini boats with the quinoa mixture and place in a 9 by 13 glass baking dish and top with marinara.  I pour about 1/2 cup vegetable broth in the bottom of the dish and then add the stuffed zucchini boats to the pan.  Cover with foil and bake for 30 to 40 minutes… take off the foil and bake for another 5 minutes.  The baking time varies with the size of you zucchini.  You want the zucchini to be tender and cooked through.

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Serve these delicious zucchini boats as an appetizer or as a meal with your favorite pasta!  This filling can be used to stuff tomatoes too!  Garnish with fresh basil when your garden is bursting with it!

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WILDTREE MAKES A WONDERFUL GARLIC AND RED PEPPER SPICE BLEND AND WILDTREE GARLIC GALORE IS THE PERFECT SEASONING TO USE FOR THE BASIL PESTO CREAM SAUCE… YOU CAN BUY WILDTREE ORGANIC PRESERVATIVE FREE SPICE BLENDS FROM ME AT http://www.wildtree.com/gerri

Thanks for your support and enjoy!

 

 

 

 

 

 

Easy Frosting

EARTH ANGEL VEGAN’S EASY FROSTING is creamy and light!  Simple to make with simple ingredients.  You will need a food processor or blender for this recipe.  I like a food processor better because you can scrape down the sides for a smoother frosting.  The one pictured I made for St. Patty’s day.  It is mint flavored… delicious on chocolate cake!

RECIPE:

1 block of organic silken tofu

6 tablespoons of powdered sugar

flavored extract of your choice (vanilla, lemon, mint, almond, orange, maple, coconut, etc.)

food grade color of your choice (optional)

In a food processor add your tofu and sugar and run until smooth, stopping to wipe sides and get it all creamy and incorporated.  Now is the time for the flavor extract of your choice.  Start with 1/4 -1/2 teaspoon and then taste.  Some extracts are stronger than others…like anise.  Add color if you wish…

If you want chocolate…skip the sugar and color.  Melt 2/3 cup vegan chocolate chips and add it to the tofu and blend.  1 teaspoon of vanilla, coffee, almond, or orange are nice extracts for blending with chocolate!

ENJOY!

Creamy Carrot and Turnip Soup

EARTH ANGEL VEGAN’S CREAMY CARROT AND TURNIP SOUP… is a delicious way to win the nutritional jackpot in one easy soup!  I belong to the Northwest Pennsylvania Growers Farm Share where I get a beautiful assortment of organic vegetables every other week.  This week I got some gorgeous turnips and carrots and decided to make this slightly sweet and slightly spicy soup!  We actually woke up to snow here in north- western PA on March 7th so this soup was just what the doctor ordered.  Turnips are rich in vitamins and minerals especially vitamin C.  Carrots are also a powerhouse of beta-carotene and fiber.  This soup was simple and really good on a blustery day.

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RECIPE:

3-4  turnips peeled and diced

2 large carrots peeled and diced

1 cup diced sweet onion

4 cups vegetable broth

2 cups low fat coconut milk

1 teaspoon Wildtree Ethiopian Spice Blend  (sprinkle more on before serving if desired)

1/2 teaspoon salt (more or less to taste or dietary restriction)

1/4 cup chopped fresh parsley

1/2 teaspoon black pepper

 

Add diced vegetables to a heavy bottom soup pot over medium heat.  Dry saute for 3-4 minutes and then add the vegetable broth and Wildtree Ethiopian Spice Blend.  Bring to a boil and then lower to a simmer.

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Simmer until vegetables are tender.  At this point you can use an immersion blender to blend it in the pot (leaving some chunks of vegetables) or you can put about 3/4 of it into a blender to puree.  You can use a potato masher to mash it up if you don’t have access to a blender.  After it is blended to your liking add the coconut milk, salt, pepper, and parsley.  Bring this back to a simmer and serve!  This is good with crusty bread.  I was thinking some whole wheat potato gnocchi would be so good in this soup also 🙂 A pile of steamed greens would be super yummy to go along with this soup.

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Wildtree Ethiopian Spice blend is a real gem!  It gives a warm spice and subtle heat.  It pairs so well with the coconut milk and carrots and turnips.

I love to use Wildtree organic spice blends in my oil free vegan recipes…

You can buy your own Wildtree spices at http://www.mywildtree.com/gerri 

 

‘EGGLESS” BENEDICT

EARTH ANGEL VEGAN’S “EGGLESS BENEDICT” is  great for a Sunday breakfast or brunch. This meal takes a few steps but it is delicious and filling.  It starts with a toasted 100% whole wheat English muffin… I like Thomas’s.  Next comes a delicious tofu scramble and then steamed spinach.  I top it off with a rich gravy made from garbanzo flour and some Sriracha!

This Recipe serves 4

4 whole wheat English muffins (Toast before serving)

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Garbanzo Flour Gravy

1 cup water

1/3 cup garbanzo bean flour

1 tablespoon funky chicken powder (recipe on this site)

1 teaspoon low sodium soy sauce

black pepper to taste

Whisk all the ingredients into a small sauce pan and cook over low to medium heat until think and bubbly … Add water to thin if it becomes too thick.  Make sure you cook it long enough so that it is not gritty… the flour needs to cook.  How do you know?  Taste it silly!

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Tofu Scramble

1 block firm organic tofu

1/2 bell pepper chopped (red, green, or yellow)

1/2 onion chopped

2 tablespoons dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon black salt (kala namak) optional

1 teaspoon turmeric

1/2 teaspoon black pepper

2 tablespoons nutritional yeast

1 tablespoon dried or fresh parsley

2 large handfuls of fresh baby spinachimg_0919

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Add your chopped onion and bell pepper to a fry pan (I use my scan pan).  Over medium heat start to cook onion and pepper while you get the tofu ready.  Add a splash of water if you are not comfortable dry cooking the onion and pepper.

Place the block of tofu in a bowl and cover with the remaining ingredients.  I find this easier to mix with clean hands but you can do it with a fork.  You need to make the tofu mixture into coarse crumbles.

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Once it is all mixed and the consistency of scrambled eggs… put in in your fry pan with the onion and pepper and start to cook it on low.  It will give off some water but keep cooking and stirring until it has given off almost all of its water and may even start to stick and brown on the bottom of the pan.  It also should turn a nice yellow color. This will take about 10 minutes.

You can add your spinach now or steam it separately and put it on top.

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You will put your tofu scramble mixture on top of your english muffins

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Layer your delicious breakfast… muffins, then scramble, then gravy… and hot sauce if you like it spicy.

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You can really eat this any meal of the day… doesn’t have to be breakfast!

Enjoy

EARTH ANGEL VEGAN’S SWEET POTATO GNOCCHI KALE SOUP

EARTH ANGEL VEGAN’S SWEET POTATO GNOCCHI KALE SOUP was rich and creamy and delicious!  I love gnocchi!  You can find whole wheat oil free gnocchi in most supermarkets in the Italian section.  You can also buy kale already washed and chopped!  The ingredients are pretty simple but the soup was so complex.  Give it a try as it was super easy to make but tastes like you where in the kitchen all day making it.

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RECIPE:

1 carton of your favorite vegetable broth (oil free)

1 yellow onion chopped

2 tablespoons dried parsley

1 teaspoon of Wildtree Garlic Galore

1 large or 2 small sweet potatoes peeled and cubed bite size

1 package of prepared whole wheat gnocchi (no oil)

2- 3 cups chopped raw kale

2 cups plant milk

1 tablespoon cornstarch (non gmo)

salt and pepper to taste

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In a heavy bottom soup pot or dutch oven add about 1/4 cup broth with onion, parsley,  and garlic galore.  Bring to a simmer and let the onions soften while you are peeling and cubing your sweet potato.

Add the sweet potato and the rest of the broth and bring to a boil.  Simmer about 15 minutes or until the potato can be pierced by a fork and then add the gnocchi and cover.  In about 5 minutes stir and test the gnocchi for softness.  When the gnocchi are soft throw the chopped kale on top, cover and let it steam.  The kale should be softened in about 5 minutes.  While the kale is softening add the plant milk and cornstarch to a shaker or blender to combine.  At this time taste the broth (it has reduced and there is probably not a lot of broth left)…  if it needs salt or pepper add some to the milk mixture and blend.  Pour the milk mixture into the soup and stir to combine.  Bring to a boil and then immediately reduce to a simmer stirring until thickened.

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Serve immediately but still delicious) with a salad and some crusty bread…. YUM

(if you wait the gnocchi will soak up the liquid and the soup will become extremely thick… but still delicious)

You can buy Wildtree Garlic Galore at www. wildtree.com/gerri

 

 

EARTH ANGEL VEGAN’S CASHEW CREAM OF ASPARAGUS SOUP

EARTH ANGEL VEGANS CASHEW CREAM OF ASPARAGUS SOUP is one of the best soups i ever tasted!  It is really that good and not too hard to make.  You do need a good blender and I have a *Vitamix so that worked out well.  It was rich and creamy and so incredibly flavorful.  A perfect all season soup that would be delightful for brunch, lunch or dinner!  Give it a try!  In the picture it is paired with the french chickpea salad for an amazing  lunch.

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RECIPE:

2 CARTONS OF OIL FREE VEGETABLE BROTH

2 BUNCHES OF FRESH ASPARAGUS

2 TABLESPOONS OF WILDTREE ABSOLUTELY ONION SEASONING MIX

1 CUP PLANT MILK

2 LEVEL TABLESPOONS CORNSTARCH

1/2 CUP RAW CASHEWS

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BEFORE YOU BEGIN YOU MUST SOAK THE RAW CASHEWS IN WARM 1 CUP WATER FOR AT LEAST 1 HOUR.

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ROUGH CHOP THE ASPARAGUS AND PUT IT IN A HEAVY BOTTOM SOUP POT WITH THE BROTH AND SEASONING AND BRING TO A BOIL.  LOWER TO A SIMMER AND COOK UNTIL THE ASPARAGUS IS VERY TENDER ABOUT 45 MINUTES

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AFTER THE ASPARAGUS IS VERY SOFT ADD IT TO YOUR BLENDER AND BLEND UNTIL SMOOTH.  THIS MIGHT HAVE TO BE DONE IN BATCHES AND BE VERY CAREFUL NOT TO GET BURNED ON THE STEAM.  WHEN THE BROTH AND ASPARAGUS ARE A PUREE RETURN THEM TO THE SOUP POT

NOW IT IS TIME TO DRAIN THE CASHEWS.  ADD THE DRAINED CASHEWS TO THE BLENDER WITH THE PLANT MILK AND CORN STARCH.  BLEND THIS FOR AT LEAST ONE MINUTE UNTIL SMOOTH AND CREAMY.

ADD THE CREAMY CASHEW MIXTURE TO THE BLENDED ASPARAGUS AND BRING TO A GENTLE BOIL FOR 1 MINUTE.  TASTE FOR SEASONING AND ADD SALT AND WHITE PEPPER TO TASTE!  IMG_6069

ENJOY YOUR SOUP WITH A DELICIOUS SALAD AND CRUSTY BREAD OR A ROLL…

YOU CAN BUY WILDTREE ORGANIC SPICE BLENDS (ABSOLUTELY ONION) FROM ME AT http://www.mywildtree.com/gerri

 

EARTH ANGEL VEGAN’S CHIK-N SALAD

EARTH ANGEL VEGAN’S CHIK-N SALAD was born because we finally went to the Flaming Ice Cube for lunch and had a delicious chicken seitan salad there that was so creamy dreamy I knew it had to be loaded with fat.  I also knew I had to try and recreate it with out the processed vegan mayo to get the oil out of the recipe.   This version is not nearly as creamy but equally delicious.  After making it I am now determined to make my own seitan… if I ever get the time.

Lunch at the Flaming Ice Cube in Boardman, OH was very good!  Always nice to go to a restaurant and not worry about animal products however most menu items were heavy on the fats and oil.  We got a trio appetizer that was a delicious hummus, an artichoke dip, and their chicken salad (seitan).  I got the TLT… tempeh, lettuce, and tomato sandwich (mayo on the side) and the black bean chili which should have been named mushroom chili and it was fabulous!

Since having this lunch the chicken salad was on my mind, thus…My version of seitan chicken salad…

RECIPE:

1 package of chicken  style or traditional seitan

1 block organic silken tofu

1 tablespoon lemon juice

1 tablespoon white vinegar

1 tablespoon dijon mustard

1 teaspoon maple syrup (optional)

1-2 tablespoons wildtree dill dip seasoning (I like 2 TBSP)

1/4 cup minced red onion

1 cup chopped celery

1-2 cups sliced red grapes (I like 2 cups)

salt and pepper to taste

In a food processor grind the seitan to coarse crumbs and then put into a mixing bowl

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Now add the next 6 ingredients (all but the onion, celery and grapes) into the food processor bowl and blend until creamy like mayo.

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Mix the tofu mayo mixture with the seitan and onion, celery, and grapes.  Chill for at least an hour for the flavors to marry.  You can leave the grapes out but I love the sweet and crispy cool flavor they give.  I usually add double grapes!

 

Serve on a bun or lettuce wrap… also good on whole grain toast. I topped it with lettuce and tomato…YUM!

You can purchase Wildtree Dill Dip blend from me at http://www.mywildtree.com/gerri

Enjoy and thanks for your support 🙂

Welcome 2018… Farewell 2017… An Earth Angel Vegan Year In Pictures!

2017 Was a busy year for Earth Angel Vegan.  My 3 daughters and I were very busy vegans!  It started with the marriage of my middle daughter on January 7th.  If you are 100% plant based no oil you know how difficult events like weddings can be.  It was a beautiful day and it all worked out well.  A lot of pre-planning helps to keep you on track.

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In March I got to attend the Prevent and Reverse Heart Disease Conference for Women at the Cleveland Clinic.  I also got to meet my role model… Dr. Caldwell B. Esselstyn.  Dr E is an amazing man and testament to whole food plant based diet health.

 

 

 

 

 

 

 

 

We enjoyed a great plant based lunch and learned so much!  This years conference is March 10, 2018 and we already have our tickets!

 

We kicked off the summer with a trip to Richmond Virginia.  Vegan is not a foreign word there like it is in my small town in Western PA.  We so excited to have options everywhere we visited!

 

 

 

 

 

We got to visit so many restaurants that were vegan friendly and had a great time visiting with family!

 

 

 

 

 

Visiting a city that embraces our way of life gave me some hope for the future!

I spent a day with each daughter and tried to find some local gems that would accommodate our vegan lifestyle and learned that we had more options than I thought.  Most places are happy to cater to vegans… all you have to do is ask!

 

 

 

 

We hit local places and took a weekend trip to Geneva on the lake and visited some wonderful wineries.

 

 

 

 

 

Earth Angel Vegan also hosted some vegan dinners and trips!  PNC park hosted vegans to a ballgame and set up an awesome buffet for us.  We had a lovely vegan dinner party at Aqua Pazzo and Avalon at Buhl.

 

 

 

 

 

We met some awesome friends and welcomed so many to our group!

 

 

 

 

We teamed up with some new vegan friends with Mahoning County Vegan and had a beautiful yoga and vegan potluck Sunday.  We also joined them for a fancy holiday gathering at the Springfield Grille in Boardman OH.

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We had a delicious family and friends Vegan Thanksgiving Dinner at my home.  It was heartwarming to see everyone enjoying a plant based holiday meal together.

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As I look back on my year in pictures I see so many wonderful things.  There were bad and good to the year but during this reflection I will make new resolutions.  We all need to learn from our mistakes and build on our successes.  Take some time to look back on your year and make some goals for 2018.  Be kind to every living being and take care of yourself.  Make your health your number one priority.  Be the change you want to see in the world.  Take a stand for something you believe in.

It was an amazing, eventful year for EARTH ANGEL VEGAN and I want to thank all who participated.  In 2018 I hope to continue learning and teaching about the plant based vegan lifestyle.  I am seeing change happening all around me.  Times are changing my fellow vegans and it is an exciting time.

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I want to wish you all a happy and healthy 2018.

Happy New Year my friends!