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!


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



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!




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.



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!


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!

Chocolate Cornstarch Frosting

Earth Angel Vegan’s Cornstarch Chocolate Frosting is so good you really could forget the cake and just eat it with a spoon…. or dip anything in it!  It is super easy to make… with very few ingredients.  It comes our rich and creamy… you’re gonna love it!


1 teaspoon vanilla (set aside)

2 squares semisweet vegan chocolate or 1/4 cup vegan chocolate chips (set aside)

(chocolate and vanilla will be whisked in at the end)

In a small sauce pan whisk together the following:

1 cup organic cane sugar

6 tablespoons organic cornstarch

4 tablespoons cocoa

1/2 teaspoon salt

1 cup of water

Whisk over medium low heat until it gets thick and bubbly ant turn of the heat.  When you turn off the heat whisk in the chocolate squares and vanilla until smooth and glossy…

Let the frosting cool and frost any cake or cupcakes… or dip pretzels in it …YUM

*For chocolate peanut butter frosting leave out the chocolate squares and whisk in 2 tablespoons of creamy natural peanut butter.  For chocolate mint frosting a a few drops of mint extract instead of vanilla… you get the picture!


Sweet and Spicy Tofu

Earth Angel Vegan’s Sweet and Spicy Tofu tastes as good as… if not better …than take-out!  When you are in the mood for Asian flavors but want to keep it as healthy and low fat as possible try this recipe!  I made a batch of white rice to go with it… you could use brown rice or any Asian noodle.  This was very easy and very good! So when you are craving Chinese take out take just make your own!

First: I make up a batch of rice in my rice cooker and steamed some broccoli

RECIPE: preheat oven to 350

1 block of super firm tofu (I open the package and let it drain on paper towels while I make the sauce)


1/2 cup Hoisin sauce (I try and find one without oil)

1/4 cup soy sauce

1/2 teaspoon ground ginger

1 teaspoon hot red pepper flake

Whisk this sauce up in a bowl.  Cube the tofu and toss with sauce.  In a glass baking dish add all of the tofu and sauce.  Bake for 30-40 minutes.  Open the oven and baste the tofu with the sauce every 10 minutes.

Serve the tofu and sauce over the rice and broccoli!   I garnished mine with sesame seeds and chopped green onion.   Double the sauce if you like it saucy!



2 Potato Soup

Earth Angel Vegan’s 2 potato soup is the best potato soup I ever ate!  This soup was so creamy and tasty… perfect belly hug for December!  It was easy to make as I used my instant pot to cook the veggies.  I also used my Vitamix blender to blend the thickening sauce.  You could cook your veggies in a pot on the stove but you do need a blender for the sauce.  I also used my Wildtree organic spices… you can buy these spices at  They are organic, preservative free and awesome!

If you do not want to purchase this spice blend… Just use a teaspoon of each…onion powder, salt, garlic powder, black pepper



In the instant pot or other pressure cooker or just a pot on the stove top add…

1 stalk celery chopped

1 small white onion chopped

3 carrots peeled and choppped

2 Tablespoons chopped fresh parsley

4 cups russet potatoes peeled and chopped

2 cups sweet potatoes peeled and chopped

2 cups water

1 teaspoon of salt (recommended but optional)

In the instant pot or pressure cooker I cooked these veggies for 6 minutes.  If on stove top bring to a boil and reduce to a simmer and cook until veggies are tender… adding more water if necessary to keep 2 cups.


2 cups unsweetened plant milk

1/2 cup raw cashews

2 Tablespoons of Wildtree Absolutely Onion (or alternate spices)

2 Tablespoons nutritional yeast

2 Tablespoons potato starch

In a microwave safe glass measure or bowl add the milk cashews and spices (not the nutritional yeast or starch)

Cook 2 minutes in microwave and let soak 30 minutes while veggies are cooking or instant pot depressurizing.






When potatoes are cooked take the milk/spice/cashew mixture and put it in the blender adding the nutritional yeast and potato starch and blend until smooth.  Add the blender mixture to the potatoes and bring to a boil.  Soup will get very thick quickly so stir the entire time.  As soon as it comes to a boil turn off heat and stir.

This soup is so rich and creamy and tasty!  I really hope you give it a try and enjoy it as much as I did!


Easy Lentil Loaf

EARTH ANGEL VEGAN’S LENTIL LOAF is so simple and delicious you will want to make it every week! Dr. Greger says that lentils have the second-highest antioxidant content among all tested legumes.  Healthy, easy and delicious for the win!


Preheat the oven to 350.  I use a silicone loaf pan but you could use a regular loaf pan if you line it with parchment to prevent sticking.

1 cup cooked brown lentils

1 cup quick oats

1 cup of your favorite fresh or jarred salsa (mild, medium, or hot… you decide)

1 cup of your favorite barbecue sauce (Optional)

Cook your lentils according to lentil package (or buy canned)

Mix oats, lentils, and salsa in a mixing bowl and then pack it into your loaf pan.  Top with barbecue sauce and bake covered for 45 minutes.

Let sit about 30 minutes before cutting and thats it!  SO EASY!!!!   Best served with mashed potatoes… YUM … and leftovers make good sandwiches 🙂



EARTH ANGEL VEGANS BANANA BREAD might be low sugar but it is big on banana flavor!  Enjoy this healthy version of beloved banana bread with ingredients like whole wheat flour, flax meal and walnuts.  This is perfect for breakfast, brunch or after dinner with a cup of coffee or tea.  It is beautiful baked in a Bundt pan… just as pretty as it is delicious.

Pre-heat oven to 350

I use a silicone Bundt pan but you could use a silicone loaf pan.  I use silicone because there is no fat or oil in this recipe. If you use a regular loaf pan … line it with parchment paper. I also use organic ingredients whenever available.

In a large mixing bowl place the dry ingredients:

2 cups whole wheat pastry flour

1/2 cup sugar

1 1/2 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 cup quick or old fashioned oats

In another mixing bowl place the wet ingredients:

3 tablespoons of ground flax and 1/3 cup warm water (let this sit while you mash the bananas). You can use a food processor to mash the bananas and milk together for a smoother batter.

3 over ripe bananas peeled and smashed

1/2 cup applesauce

1/2 cup oat milk (or other plant milk)

1/2 cup soy yogurt (or other plant yogurt)

1 teaspoon of vanilla

In the bottom of the Bundt or loaf Pan Sprinkle the following mixture

3-4 Tablespoons each… chopped walnuts, brown sugar, and oats


Now mix the wet ingredients into the dry to form a batter.  Pour your batter into your pan and bake for 40 minutes.  Check with a tooth pick every five minutes and remove from the oven when the tooth pick comes out mostly clean and dry.  Let cool in the pan for 15 or 20 minutes and turn out on to a plate.










Linguini In Mushroom Asparagus Broth


RECIPE: Serves 4 as a main course

Cook linguini according to package directions… rinse briefly under cold water when done to your liking (I use organic whole wheat linguini)

Broth:  I made this broth in my instant pot but you could do it in a pot on the stove.  I love the way flavors really infuse in the pressure cooker

2 cups sliced mushrooms

1/4 cup soy sauce

1/4 teaspoon anise extract

1 chunk of peeled ginger

2 cups chopped fresh asparagus

32 oz vegetable broth

Add all ingredients in order to the Instant pot or pressure cooker manually for 5 minutes.  Or on a pot on the stove add everything but the asparagus… bring to a boil and simmer for 30 minutes and then add the asparagus and simmer 15 more minutes.  Remove the ginger before serving.

Ladle hot broth with mushrooms and asparagus into bowls and add linguini… 4 to 6 servings…ENJOY




Corn and Basil Potato Salad

EARTH ANGEL VEGAN’S CORN AND BASIL POTATO SALAD WAS BORN BECAUSE MY GARDEN WAS BURSTING WITH VEGGIES AND BASIL.  Fresh corn, red skinned potatoes, cucumbers and green onion along with a fresh basil dressing makes this potato salad seasonally delightful.


Boil 5-6 medium red skinned potatoes

1 cup corn (fresh, frozen or canned)

1 large cucumber

1-2 green onions


1/2 cup raw cashews (that have been soaked in warm water for 1 hour)

1 cup unsweetened unflavored plant milk

2 tablespoons white vinegar

1 teaspoon sugar or agave syrup

1 large bunch fresh basil (about 3/4 cup)

1/2 teaspoon salt

1/4 teaspoon black pepper



Boil the potatoes to fork tender, run under cold water and chop into bite sized pieces.  Chop cucumber and green onions and a few of the basil leaves.  Add the corn to the bowl and make the dressing.


In a blender add the drained cashews and plant milk along with the rest of the ingredient and seasoning… blend on high until smooth.  Taste your dressing and adjust salt, pepper and sugar to your liking.

Mix all together and chill for a couple of hours before serving!



  Screen Shot 2018-09-09 at 10.53.22 AM

Chili Relleno Bake

EARTH ANGEL VEGAN’S CHILI RELLENO BAKE mimics one of my favorite Mexican dishes.  All ingredients go into a pyrex baking dish and then gets spooned over your favorite rice.  It was simple to make and turned out delicious and filling.  You determine the heat by the type of “Rotel” style tomatoes you use.  I like the spicy but if you don’t like the heat get mild.  I hope you give it a try on you next fiesta night.  Would be great with some chips and guac and of course some Corona or Margaritas!

Chili Relleno Bake (serves 6)

You will need a pyrex baking dish and some foil wrap to cover the dish while baking.  Set oven to 350 F

6 cups prepared rice (I used brown rice)

3 large Poblano Peppers (or bell peppers)

1 15 oz can of pinto beans

1 Tablespoon of Wildtree Chipotle Lime Seasoning

1 small can of “Rotel” style tomatoes (get mild or spicy)

1 pouch of Frontera Red Chile Enchilada Sauce

Panko bread crumbs (optional)

Cut the peppers in half and remove the seeds.  Place the peppers cut side up in your baking dish.

In a skillet pour the can of pinto beans, juice and all.  Add the can of “Rotel” style tomatoes and Wildtree Chipotle Lime seasoning to the beans and start to cook over medium heat.  Using a potato masher start to mash up the beans while they are heating up.  After about 5 minutes of heating and mashing you will get a re-fried beans consistency.

If you don’t have Wildtree Chipotle Lime seasoning any mexican seasoning or taco seasoning will work.  Or to cut down on sodium use no seasoning… just as yummy.

Next ladle the bean mixture into each pepper half and top it all with the pouch of enchilada sauce.  Sprinkle the top with panko bread crumbs if desired.

Bake at 350 for 50 minutes (covered with foil).  If you used panko take the foil off and bake an additional 5 minutes.

Serve this deliciousness over prepared rice.  You can top it with vegan sour cream, fresh jalapeño peppers and cilantro.  I might top it with some shredded iceberg lettuce next time… I love shredded lettuce with beans.


To purchase Wildtree Chipotle Lime Seasoning go to


Purchase Enchilada Sauce on Amazon by clicking the link/picture below.