Frenchy Dressing

Earth Angel Vegan’s Frenchy Dressing is a remake from my childhood.  The French Dressing our church used to make had Campbell’s Tomato Soup, vinegar, a cup of oil and a cup of sugar and a hint of onion… it was my favorite.  Well I think I have recreated the flavor without the oil and much less sugar.  When you go no oil … salad dressing is one of the hardest things to adapt to.  I hope you will give this a try and let me know what you think.

RECIPE:

1/2 cup seasoned rice wine vinegar

1 tablespoon Wildtree Absolutely Onion – or 2 tbsp grated onion

1 small can of v8 juice (5oz)

1 tablespoon to 1/4 cup agave syrup (to your sugary taste)

Mix the rice wine vinegar and absolutely onion seasoning and let set for 10 minutes.  Then add the rest of the ingredients and shake.  Tastes best if you let the flavors marry for a few hours before using.

If you want to buy Wildtree’s preservative free seasoning blend Absolutely Onion you can purchase it at http://www.wildtree.com/gerri

Thanks for your support and ENJOY!

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Vegan Eats Road Trips

So far this summer vegan eats road trips have taken us to Richmond VA and State College PA.  We visited Richmond for our cousin Loren’s college graduation and then we traveled through State College for my niece Zoe’s high school graduation.  Me and my girls love hitting new towns and finding new vegan eats!  Thanks for reading this blog post…I hope you enjoy the ride!

In Richmond we went to the Pho Thien Phat Vietnamese Noodle House and had the best vegan Pho.  My daughter Molly got the grilled tofu…both dishes were delicious.

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We also hit up a cute little joint named Crossroads where we had breakfast.  Bagels with vegan toppings and awesome coffees and teas… can’t make a wrong turn here! img_4955

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In State College we found a gem called the Green Bowl.  What a great idea… an all you can eat stir fry restaurant.  Well… for the record we could only eat one bowl.  They give you a green bowl and you fill it with your favorite stuff off of what looks like a salad bar.  Then they stir fry it up for you using oil or water!  Thats right… oil free options.  You pick your sauce and protein too… it was teriyaki and tofu for us!  I might just drive 3 hours to eat there again… and again… and again… yes it was that good!

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We were stuffed but we did some walking around State College and found  room for vegan rolled ice cream…imagine that!   Coconut milk based ice cream for the win!  This place called Momotaro was pretty cool and pretty tasty!

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Thanks for coming along on our vegan road trip!   If you are in Richmond Va or State College Pa, check these places out!

 

Sweet Potato Curry

EARTH ANGEL VEGAN’S SWEET POTATO CURRY is a super comforting meal.  It is pretty easy to put together.  I made mine in my instant pot but you could use a slow cooker.  Give it a try, I think you will be impressed with the Thai flavors.

I suggest you prepare some fluffy jasmine rice to serve it with.

RECIPE: Serves 4

4 cups peeled and chopped sweet potatoes

2 large carrots peeled and chopped

1 large can crushed tomatoes

4 shallots quartered

4 cloves minced garlic or 1 tbsp Wildtree garlic galore

1 serrano pepper sliced thin

1 tbsp fresh grated ginger

1/4 cup red curry paste

1 cup vegetable broth

1 can light coconut milk

salt and pepper to taste

thin sliced scallions, basil leaves and lime wedges for serving

 

In the instant pot add potatoes, carrots, shallots, garlic, pepper, ginger.  Mix the vegetable broth with the tomatoes and curry paste and pour it over the potatoes.  Set the instant pot manually to 10 minutes with natural release.  When potatoes are done stir in the coconut milk bring back to a simmer and add salt and pepper to taste.  Serve with fluffy rice and top with sliced scallions, basil leaves, and lime wedge.

You can also put all ingredients in a crock pot on high for 2-3 hours or until the potatoes and carrots are tender.

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Pup Cakes and V-dog… Celebrating more years with our fur babies!

NOW INTRODUCING PUP CAKES BY EARTH ANGEL VEGAN!
I HAVE 2 HEALTHY, HAPPY, PLANT BASED DOGS! NOT ONLY HAS THIS LIFESTYLE TRANSFORMED THE HUMANS IN OUR FAMILY, BUT ALSO CHANGED THE LIVES OF OUR FUR CHILDREN.

I GIVE CREDIT TO MY DAUGHTER LINDSAY. AFTER HER SENIOR DOG DIESEL WAS DIAGNOSED WITH CANCER AND GIVEN APPROXIMATELY 6 MONTHS TO LIVE, SHE DECIDED TO TAKE MATTERS INTO HER OWN HANDS. AFTER MUCH RESEARCH, SHE STARTED FEEDING HER TWO DOGS (TURBO AND DIESEL) A HOME PREPARED WHOLE FOOD PLANT BASED DIET.  THAT WAS NEARLY 2 YEARS AGO AND DIESEL IS NOW LIVING HIS CANCER FREE LIFE TO THE FULLEST. NOT ONLY DID THE WFPB DIET HELP BEAT DIESEL’S CANCER, IT CAUSED THEIR ENERGY LEVELS TO SKYROCKET, AND CORRECTED MANY OF TURBO’S HEALTH PROBLEMS. TURBO’S SKIN PROBLEMS, DIGESTIVE ISSUES, EAR INFECTIONS, ALL GONE!

LIKE LINDSAY, I STARTED FEEDING MY DOGS BROWN RICE, LENTILS, QUINOA, SWEET POTATOES, OATMEAL, BLACK BEANS, GARBANZO BEANS, FLAX SEEDS, PEANUT BUTTER, APPLES, BANANAS, STRAWBERRIES, BLUEBERRIES, KALE, SPINACH, CARROTS, BROCCOLI, AND BRUSSELS SPROUTS TO NAME A FEW.  MY DOGS COAL (PICTURED ABOVE) AND COCO EXPERIENCED VERY SIMILAR HEALTH BENEFITS TO THIS DIET.

V-DOG SENT ME A SAMPLE PACK OF TREATS AND I WAS PLEASANTLY SURPRISED WITH THEIR COMPANY AND INGREDIENT LIST! IN OUR BUSY LIVES IT IS ALMOST IMPOSSIBLE TO HAVE HOMEMADE TREATS AND FOOD PREPARED ALL OF THE TIME, IT IS NICE TO HAVE A COMPANY TO RELY ON FOR HELP. I HIGHLY RECOMMEND V-DOG FOR ALL OF YOUR PLANT BASED PET NEEDS.

AS WE APPROACH SUMMER, WE ARE CELEBRATING COCO’S 11TH BIRTHDAY AND DIESEL’S 14TH BIRTHDAY.  MY DAUGHTER REQUESTED PLANT BASED PUP CAKES AND THEY ARE A HIT! THANKFUL TO BE CELEBRATING ANOTHER YEAR OF HEALTH FOR NOT ONLY US, BUT OUR FUR CHILDREN ALSO!

CHECK OUT THE ALL NATURAL DOG TREATS AND PUP CAKES FOR PURCHASE TAB ON THIS SITE!
ALSO, CHECK OUT WWW.VDOG.COM.

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TURBO AND DIESEL

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COCO AND HER PUP CAKE ( IT DID NOT LAST LONG)

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Be Kind To Every Living Being

My vegan journey began for health reasons. I was overweight and had several annoying ailments and was on several medications. I went whole food plant based no oil on July 21, 2016. Since then I have reached a normal healthy weight, eliminated my health issues and take zero medications. Life has actually started over for me. In this new Whole Foods plant based lifestyle of mine I found myself “accidentally vegan”.

After a year of plant based eating I was thriving. I also started to research everything I could about plant based life and as you could probably imagine I was crossing paths with a lot of vegan information. With my new found health and knowledge… something inside of me just clicked… a light bulb moment if you will. I realized that I do not ever have to kill or contribute to the killing of any living loving being to survive.

I am vegan!

The title of this blog post is “be kind to every living being”. That is one of the Reiki principles. I am now a certified Reiki practitioner. Reiki and vegan-ism fit together just like puzzle pieces. So now my life is all plants, Reiki, Yoga, essential oils and peace. Peace with the universe and hopefully all good karma!

The puzzle of my life feels like all of the pieces are laid out and falling into place perfectly so I must be doing something right.

I was recently gifted a Nikon camera from my amazing sister and I have begun to take pictures of what makes my heart smile and I am learning new camera skills!

Here are some of my favorites from around my house… Be kind to every living thing…hope you enjoy looking!

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Simple Roasted Yams with Spicy Mustard

EARTH ANGEL VEGAN’S Simple Roasted Yams with Spicy Mustard is truly simple.  I made them in my air fryer.  You could easily put them in a 400 degree oven on parchment paper for 20-25 minutes or until starting to brown.

This is a simple healthy snack or could also be a yummy side dish.  I have used them to top a huge green salad which was delicious!  Make them with or without the mustard… I am a dipper and I love spice so this combo really works for me… Try it!

RECIPE: YAMS

2 Yams – peeled and chopped

Wildtree Lemon Pepper Seasoning (or your favorite seasoning)

Air fryer or Oven

SWEET SPICY MUSTARD

2 tbsp yellow mustard

1 tbsp agave syrup

1/2 tsp hot red pepper flakes

Peel and chop your yams (large orange sweet potatoes) and put them in the basket of your air fryer.  Sprinkle liberally with seasoning.  I set my air fryer at 370 and 15 minutes.  Stop the fryer every 5 minutes and shuffle the chunks around.  At the end of 15 minutes if they are not browning yet… put them back in at 2-3 minute intervals until done to your liking.

Mix up your mustard and dip away!    So good for you 🙂

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Wildtree Spices are all organic with awesome ingredients!  You can buy them at http://www.wildtree.com/gerri

ENJOY!

Thai Broccoli with Basil

Earth Angel Vegan’s Thai Broccoli with Basil was absolutely delicious…  There are a few steps but it was actually pretty easy.  The flavors were amazing… so give it a try!  Let me know if you make it and what your thoughts are.  I decided to have a Thai night with my family and started searching Thai recipes.  This recipe was originally made with beef so I changed it to broccoli!  Not knowing how the dishes would turn out “veganized”… this was my favorite out of the 3 that I made so I am sharing it with all of you!

RECIPE: This is a steamed broccoli dish served over rice topped with a shredded carrot slaw.

I served this over jasmine rice… you can use any rice.  This recipe serves 4 so you will need at least 4 cups cooked rice.  If you are not good at rice you can buy the frozen steam in bag rice… it is the broccoli that is the star of this show so use whatever rice you like.

4 cups cooked jasmine rice (set aside keeping warm)

Carrot Slaw

2 large or 4 smaller carrots shredded (I used my food processor with shredding blade)

2 Tablespoons soy sauce

1 Tablespoon sugar

3 Tablespoons fresh lime juice

1 Tablespoon Gotchujang (red chili paste)

2 chopped scallions

1/2 cup thinly sliced fresh basil

Toss the basil and the carrots together.  Mix the rest of the ingredients and pour over the carrots.  Let sit while you make the broccoli

I made some extra dressing to pour over the final dish

 

Basil Broccoli:

4 cups broccoli florets

1 cup vegetable broth

2 cloves garlic pressed or finely minced

1 Tbsp Gochujang (red chili paste)

2 Tablespoons soy sauce

1/2 cup thinly sliced fresh basil leaves

In a large skillet with a lid … add the broth, garlic, soy sauce, and Gotchujang.  Whisk this mixture together and then add the broccoli.  Over medium high heat with lid ajar steam the broccoli in the flavored broth.  This will only take 5-10 minutes depending on how tender you like your broccoli.

Now assemble your meal.  Each person gets a cup of rice topped with a cup of broccoli.  Top the broccoli and rice with the carrot slaw and spoon over extra dressing if desired.

ENJOY 🙂img_4273

This is a perfect summer meal… and summer is coming!

My First Vegan Event – Soup Night! + Black Bean Sweet Potato Chili Recipe

Earth Angel Vegan hosted a soup night!  We had a mini fund raiser for Club Pet Adoption where a senior pit is waiting for his forever home.   We fell in love with Jax and wanted to send some funds to help with his care.  We had a basket raffle to raise some money.  A big thanks to Orange Avocado in Boardman Oh and Ann Baker Hair Company Sharon Pa for donating gift cards.  The basket winner also got an Earth Angel Vegan tee shirt, gift card and bracelet!

MEET JAX

 Club Pet Adoption is at 20 Schaller Rd. Transfer Pa 724-815-3400… ADOPT DON’T SHOP!

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Our soup night was a success…. I made all of the eats!   We had sweet potato black bean chili (recipe below), potato soup and veggie noodle.  Salads included a fruit, beet and garden salad.  The highlight of the evening was the bread!  Our resident artisan bread maker Lori Sands from GOING WITH THE GRAIN BAKERY provided us with Country French and Seeded Rye.  Thanks Lori it was delicious!

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It was so nice to share a vegan meal with friends and family… I want to thank my girls for helping out and everyone who came and enjoyed a delicious meal.

A big shout out to ANNIE BAKER!   She let us transform her garage into a restaurant for the night.  She is a fabulous hair dresser… her salon is Ann Baker Hair Company.  She is located at 74N Oakland and happily takes new clients!  Give her a call  724-346-2111.

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SWEET POTATO BLACK BEAN CHILI

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RECIPE

2 JARS OIL FREE MARINARA (I LIKE PREGO LOW CALORIE) Thats about 6 cups if you make your own.

1 LARGE CAN ROTEL STYLE TOMATOES AND CHILIS

1 GREEN BELL PEPPER CHOPPED

1 ONION CHOPPED

3 CANS BLACK BEANS RINSED

3 LARGE SWEET POTATOES PEELED AND CUBBED

1 TBSP GARLIC POWDER

2 HEAPING TBSP CHILI POWDER

2 CUPS VEGETABLE BROTH

1 TEASPOON TO 1 TABLESPOON CHIPOTLE POWDER (OPTIONAL FOR HEAT)

SALT AND PEPPER TO TASTE

ADD ALL OF THE INGREDIENTS TO YOUR CROCK POT AND COOK ON LOW FOR 6 HOURS OR HIGH FOR 3-4 HOURS

CAN BE MADE ON STOVE TOP OR PRESSURE COOKER TOO!

ENJOY

Broccoli Rice and Cheeze Casserole with Kale

Earth Angel Vegan’s Broccoli Rice and Cheeze Casserole takes you back to a favorite childhood casserole and it is filled with healthy nutrients.  I used brown rice but you could use white.  I made my rice in a rice cooker starting with 2 cups dry uncooked rice.  The cheese sauce is rich and delicious but does require a high speed blender to prepare.  This recipe is a few steps but totally worth it.  Makes a perfect entree or side dish.  Take it to your next potluck… no one will know it is dairy free!

Recipe:

Prepare 2 cups dry white or brown rice according to package directions

2 cups chopped broccoli steamed

2 cups chopped kale steamed

Cheese Sauce:

In a sauce pan add:

2 potatoes diced small

1 carrot diced small

1/2 sweet onion diced small

1/2 cup raw cashews

1 teaspoon salt

2 1/2 cups plant milk

Bring this to a slow boil and then put on low… Stir frequently until veggies are tender… DO NOT WALK AWAY… IT WILL BOIL OVER!   When the veggies are tender transfer to a blender… be careful… it is hot!  Add the following ingredients to the blender along with the potato milk mixture:

1/3 cup nutritional yeast

juice of 1/2 lemon

1 tablespoon dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon ground black pepper

Blend on high until smooth and creamy and cheezy… BE CAREFUL BLENDING… MIXTURE IS HOT… USE THE VENT

Mix prepared rice, broccoli, kale, and 2-3 cups of cheezy sauce and put into a casserole dish.  Top with oil free panko breaed crumbs and tin foil or lid.  Bake at 350 degrees for 20 minutes then take foil or lid of and bake an additional 10 minutes.

Use extra cheezy sauce on nachos, or macaroni or eat it with a spoon…YUM

 

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Here’s to 2018… An Earth Angel Vegan Year In Pictures

Happy New Year Everyone… I am truly grateful to all of you who follow this free recipe blog.  A whole food plant based fat free vegan diet has changed my life and I am hoping to help change yours as well.  Life sure has been interesting since going vegan.  I have had so many new experiences.  I love to travel and eating my way can be a challenge.  I am grateful to all the wait staff that has had to put up with all my questions at restaurants… most of them were more than helpful.  I have put together this little year in pictures, hope you enjoy them as much as I did.

January 2018… My Birthday is January 1st and we found this little gem close to home.  They have vegan wood fired pizza.  We are actually going back there today to celebrate “55”.  Thanks to Hot Shots in Masury OH for helping kick of the new year and my birthday al la vegan!

 

 

 

Then my daughter Lindsay and I were invited to a women’s retreat at the Buhl Mansion and I was asked to provide the food.  We had a lovely night at the mansion with amazing ladies and whole food plant based no oil cuisine!  It was awesome and everyone loved the food.

 

 

 

 

 

 

In February we were invited to a new local restaurant Mobogo in Hermitage PA to try their vegan pho… It was delicious.  Good food and good friends… a win win!

 

 

 

March took us back to Cleveland to the Prevent and Reverse Heart Disease and Auto Immune Disease for Women.  This yearly event is always educational and motivating.  The Esselstyn’s promote the whole food plant based vegan no oil lifestyle for the prevention of disease!  Dr. Esselstyn is a pioneer in the field.  We get so excited to see him… to us he is a celebrity!

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In April me and my husband of 31 years had to escape the bitter cold, snow and gray days of PA and we headed to Jensen Beach Florida.  Needed me some vitamin D.

 

 

May was another trip to Florida… I am sensing a trend… are you?  My sweet Aunt Bonnie turned 90 and we had to make the trip.  We also found Lotus Vegan Restaurant in Pinellas Florida… we were in vegan heaven.

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June…ah finally summer… Earth Angel Vegan took a trip to the ballpark.  Pittsburgh Pirates and PNC Park hosted another vegan night.  YUM

 

We also had a vegan dinner at Toss’d.  A new restaurant in Hermitage Pa specializing in pizza and salad.  They hosted a wonderful event for us.  We had no oil vegan pizza and a little fundraiser for a local pitty bull stuck in shelter.

Summer was going fast…and August was here before we knew it… We had an awesome girls weekend in Cleveland Oh and finally got to go to Cleveland Vegan…  Had to put a notch in the belt loop after that trip!

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I got to meet some amazing people in 2018… for instance Lori Sands owner operator of Going With The Grain Bakery.  She makes killer breads with whole grains and no oil!  Hats off to her, bread making is hard work and her breads are the best.

I made another trip to Clearwater Florida in November and we are excited to share some new vegan finds….

 

My story was published in a local magazine… Valley Voices in 2018.  Proud moment for Earth Angel Veganimg_3287-1

Back around to Thanksgiving, Christmas… and New Year

Here is a toast to 2019… May you all be blessed with health and plants!