Zucchini Bread

EARTH ANGEL VEGAN’S ZUCCHINI BREAD is a fall favorite.  Grab your favorite mug of hot beverage and cozy up with a slice of zucchini bread.  You can customize this bread recipe by adding nuts, chocolate chips, raisins, coconut, dried cranberries or cherries.  You can also change up the flours a bit and the flavor extracts.  Some ideas are orange extract with chocolate chips and dried cherries or classic with vanilla extract chopped walnuts and raisins.  Grab your imagination and a fresh zucchini and make this whole grain healthy quick bread today.

RECIPE:

Preheat your oven to 400 and get a silicone bread pan or line a pan with parchment paper.  You will bake this for approx 30 minutes

1 cup whole wheat flour

1 cup brown rice flour or all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 3/4 cups shredded zucchini

2/3 cups maple syrup

1/2 teaspoon extract (vanilla, orange, lemon, maple … pick one you like)

1/2 cup plant milk (I used oat milk)

1/4 cup raisins or chocolate chips (or other dried fruit)

1/4 cup chopped nuts are optional

I like to put my dry ingredients in my mixing bowl and whisk to combine (1st 5 ingredients).  Combine the rest of the ingredients in another bowl.  Mix the wet into the dry until just combined.  Spread the batter into the loaf pan.  Bake at 400 degrees for 30 minutes or until a toothpick comes out clean.

 

I shred my zucchini in my food processor

 

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ENJOY!

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Bistro 1907 – Downtown Youngstown, OH

Earth Angel Vegan visited Bistro 1907 and the experience was awesome.  Chef and owner Mark Canzonetta out does himself with amazing vegan entree’s.  The atmosphere is so cool and the drink menu is impressive.  Mark will even custom make a few entree’s to have no oil.  If you are plant based, vegan, a veggie lover, or just curious you must try a few of these meals!

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SHIITAKE MUSHROOM PAD THAI
rich shiitake mushroom broth, thin-sliced mushrooms, flat rice noodles, ginger-garlic scallion + bean sprouts, cilantro & peanuts
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BEYOND VEGAN CHEDDAR CHEESE BURGER
100% vegan plant based burger, vegan cheddar cheese, lettuce, tomato, onions, pickles, ancho chili aioli & grilled wheat bun, frites replaced with frisee salad with whole grain mustard vinaigrette
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OVEN ROASTED SPAGHETTI SQUASH
roasted spaghetti squash, lentil bolognese, fresh herbs, extra virgin olive oil + vegan parmigiano
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SWEET POTATO VEGAN BUDDHA BOWL
oven-roasted sweet potatoes, quinoa, spicy garbanzo beans, avocado, toasted pepitas + creamy agave cilantro aioli
THIS ONE WAS SERVED OIL FREE!
Overall it was a fantastic dining experience.  We celebrated a birthday and anniversary there.
The vegan dessert was fantastic!
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ALMOND DELIGHT
coconut-almond crust with a layer of coconut bittersweet fudge, house-made coconut ice cream topped with almonds + coconut fudge drizzle
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A MUST TRY!

Sweet or Savory Corn Bread

EARHT ANGEL VEGAN’S CORNBREAD can be sweet or savory and this cornbread is oil free and full of healthy flax and whole grains.  I love to make soups and sometime you just need something to dunk or crumble into your big bowl of love.  Cornbread can be that something.  I like the sweet version to dunk in things like spicy chili and I like the savory version to dunk into things like potato soup.

Both are made in a 9×9 silicone pan (for oil free nonstick)

Pre-heat oven to 350 degrees

SWEET CORNBREAD

3/4 cup whole wheat flour

1/4 cup flax meal

1/4 cup cornmeal

1/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt

1/2 cup applesauce

1/2 cup plant milk

 

SAVORY CORNBREAD

3/4 cup whole wheat flour

1/4 cup flax meal

1/4 cup cornbread

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 cup teaspoon baking powder

pinch salt

1/2 cup applesauce

1/2 cup plant milk

2 tablespoons finely chopped jalapeño or green bell pepper

 

Either way…. mix dry ingredients well in a bowl.  Add wet ingredients and mix just until combined.  Spread into 9×9 silicone pan and bake for 20 minutes or longer until a toothpick comes out clean.

I love this cornbread with soups and stews.  When I make the sweet version… I love it in the evening or morning with some jam and a cup of tea… ENJOY

Pictured here is the corn bread with black bean soup… YUM!

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Pictured here with jam and a cup of tea…YUM!

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Another road trip- Nashville was Super Vegan Friendly

Earth Angel Vegan’s trip to Nashville was a great experience.  This trip was special because the whole family got to go and we celebrated a sweet girl’s birthday!  Hope you enjoy the pictures as much as we enjoyed taking them and be sure to visit these awesome establishments!

AVO – Locally sourced raw and cooked vegan meals plus craft cocktails!  Avo was amazing… a must try!

 

We had a pool day and ordered take out from Sitar Indian Restaurant!  They were vegan friendly and delicious.  I seriously recommend this place for an awesome meal.  We ate ours poolside so excuse the quality of the pictures… we were being scavengers!

Inchin’s Bamboo Garden was probably my favorite… they were super accommodating and the food was so good.  I could eat there every day!

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We scootered to The Gulch… we only had drinks there as the restaurants we wanted to visit didn’t open for lunch but it was a really cool place… a must see.

Downtown Broadway was awesome… we grabbed some vegan eats at the Mellow Mushroom!

Another pool side lunch for my handsome hubby from Jason’s Deli… so vegan friendly and so many choices!

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The whole reason for the family trip was Beth’s dirty “30” and we ordered a cake from a vegan home bakery… So Baked Bakery.  Look them up… the cake was amazing.  sobakedbakery@gmail.com

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THANKS NASHVILLE FOR AN AMAZING VEGAN ROAD TRIP AND FUN FAMILY VACATION!

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Pea and Mushroom Curry

Earth Angel Vegan’s Pea and Mushroom Curry was inspired from a recent road trip to Nashville, Tennessee.  Our hotel was a block away from an authentic Indian restaurant and the aroma wafting in the air was too much for me to handle.  The pea and mushroom curry caught my attention as I love peas and mushrooms!  I rushed home to re-create it and believe I did a pretty good job.

RECIPE: Serves 4-6

Make a batch of your favorite rice (I used Jasmine).  This could be served over rice or rice noodles in my opinion.

Pea and Mushroom Curry

4 cups rough cut white or brown mushrooms

2 cups frozen green peas

1 cup plant milk

1/3 cup red curry paste

3 tablespoons or corn or potato starch

1 cup vegetable broth or water to thin/thicken and saute as needed

1 tablespoon of you favorite onion blend seasoning or just 1/2 tsp onion powder and 1/2 garlic powder  (wildtree just ceased operations… so sad)

Garnish with chopped parsley

In a large skillet start cooking the mushrooms… I start them in a dry pan and add water or veg broth as needed to keep from sticking.  While the mushrooms soften and start to brown (takes 5-10 minutes)… mix seasoning, milk and curry paste in a shaker bottle or whisk it up.  When the mushrooms are soft add this milk mixture and bring to a simmer.  Taste for spices… add more curry paste, salt or garlic and onion powder to get the taste you like. Once the mixture is simmering add 3 tablespoons of corn starch to 3/4 cup water or veggie broth and make a slurry.  Pour your slurry into the mushrooms and stir continuously until thickened.  Toss the peas in (they will thaw immediately and stay green).  Add more veggie broth if you think it is too thick.

Serve over rice or noodles.

Enjoy

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The one on the Left is mine… The one on the Right is from Sitar Indian Restaurant!

Both were delicious… I did leave out the coconut milk and replaced it with plant milk to cut the fat but you could use coconut milk to keep it authentic! Let me know if you give it a try.  If you are in Nashville… you must eat at Sitar!

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!

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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