Corn Sauce (great for street corn)

Earth Angel Vegan’s Corn Sauce is perfect for topping all of your veggies but especially your corn. When you avoid any processed oils or vegan butter it is hard to get the salt to stick to your corn. I love fresh corn plain steamed, boiled or even raw when it is young sweet and tender but getting that perfect ear is sometimes hard and your corn needs a little help! This sauce is great for steamed fresh corn because it is the glue for all the great toppings you can put on a somewhat imperfect ear of corn to make it WOW.

Suggested toppings for your corn covered in corn sauce…

Any fresh herb chopped (I love me some cilantro or parsley)

Any spice you love (I love to top mine with chili powder)

Hot sauce of your choice (I love siracha)

Vegan Parm

Ground nuts or seeds

Sliced or diced peppers (Jalapeno for a extra kick)

CORN SAUCE RECIPE

1/2 CUP RAW CASHEWS (THAT HAVE BEEN SOAKED FOR A FEW HOURS IN WATER)

1 CUP WARM SWEET CORN (CANNED, FROZEN OR FRESH)

3/4 CUP FILTERED WATER

BLEND THIS MIXTURE IN A HIGH SPEED BLENDER UNTIL SMOOTH

TOP YOUR PIPING HOT FRESH CORN ON THE COB WITH THIS SAUCE AND ANY TOPPINGS OR JUST PLAIN OLD SALT AND PEPPER!

ENJOY!

Pumpkin Tahini Donuts

When you have a craving for donuts… you make donuts. These little gems are a delicious treat. I love them with a hot cup of tea in the morning or after dinner. They are very easy to make. You will need a donut pan, I use a silicone one. You can choose to spray the pan with cooking spray… it does make them pop out of the pan with ease… but does at a tad of processed oil.

RECIPE: PREHEAT OVEN TO 350 AND PREPARE DONUT PAN

1 1/4 CUP WHITE WHOLE WHEAT PASTRY FLOUR

1/2 CUP BROWN SUGAR

1/2 TEASPOON SALT

1 TEASPOON BAKING POWDER

1 TEASPOON PUMPKIN SPICE

(WHISK THESE DRY INGREDIENTS TOGETHER

1/4 CUP PUMPKIN PUREE

3 TABLESPOONS TAHINI

1/2 CUP PLANT MILK (I USE SOY)

(WHISK THESE WET INGREDIENTS

GENTLY MIX WET INTO DRY INGREDIENTS UNTIL JUST COMBINED. DO NOT OVER MIX. THE TRICKY PART IS GETTING EQUAL AMOUNTS OF BATTER IN THE DONUT PAN… BUT YOU WILL FIGURE IT OUT. THIS SHOULD MAKE 8-10 DONUTS DEPENDING ON HOW FULL YOU FILL YOUR PAN

BAKE FOR 12-15 MINUTES DEPENDING ON YOUR OVEN

LET COOL 5 MINUTES AND POP OUT OF THE PAN. LET COOL COMPLETELY BEFORE ICING

ICING

1 CUP CONFECTIONERS SUGAR WITH A TEASPOON OR TWO OF PLANT MILK DEPENDING ON HOW THINK YOU WANT YOUR GLAZE. WHEN COMPLETELY COOL DIP THE DONUTS IN THE GLAZE AND TOP WITH VEGAN SPRINKLES

Broccoli Cheddah Soup

Earth Angel Vegan’s Broccoli Cheddah Soup hits the spot on a cold gray December day here in PA. You will need a blender to make this soup. My trusty Vitamix has served me well and makes easy work of creamed soups. Simple and wholesome ingredients in this soup will have you licking the bowl. Hope you give it a try!

RECIPE

2 large russet potatoes peeled and cubed

1 carrot peeled and chopped

1/2 medium yellow onion peeled and chopped

1 32 oz carton of vegetable broth

1/2 cup raw cashews

1 cup unsweetened plant milk

1/4 cup nutritional yeast

1 teaspoon salt

1 teaspoon lemon juice

2 cups steamed fresh broccoli (steam in 1 cup water and save the water)

PUT THE FIRST 5 INGREDIENTS IN A LARGE SAUCE POT AND BRING TO A BOIL. BOIL ABOUT 12 MINUTES UNTIL POTATOES AND CARROTS ARE TENDER. SET ASIDE. IN A MICROWAVE SAFE BOWL ADD THE WATER AND BROCCOLI COVER WITH PLASTIC WRAP AND COOK ON HIGH 5 MINUTES (I USE MY PAMPERED CHEF STEAMER)

ONCE POTATOES AND CARROTS ARE TENDER ADD THE REMAINING INGREDIENTS EXCEPT THE STEAMED BROCCOLI AND BROCCOLI STEAMING WATER.

IN YOUR BLENDER PUREE THE SOUP IN BATCHES. IT SHOULD BE PRETTY THICK AND CREAMY. PUT THE PUREED SOUP BACK INTO THE LARGE SAUCE PAN YOU USED TO BOIL THE POTATOES.

FINELY CHOP THE BROCCOLI AND ADD IT TO THE SOUP. I USE SOME OR ALL OF THE BROCCOLI COOKING LIQUID TO THIN THE SOUP AND ADD EXTRA FLAVOR AND NUTRIENTS. YOU CAN SAVE A FEW FLORETS FOR GARNISH.

SERVE WITH FRESH GROUND BLACK PEPPER AND CRUSTY BREAD

ENJOY ūüôā

Oatmeal Breakfast Bombs

One of my health goals is eating a bowl of oats a day. Oats are a great source of fiber and help keep all your biological roadways squeaky clean! Sometimes I get tired of them… but I love cookies so I whipped up these delicious breakfast cookies. They are packed with nutrition and they are so good! Give them a try…

RECIPE

2 VERY RIPE BANANAS (SMASH THEM UP GOOPY)

2 CUPS ROLLED OATS

1 TABLESPOON GROUND FLAX

1/4 CUP PURE MAPLE SYRUP

1/2 CUP CHOPPED PECANS (0R WALNUTS)

1/2 CUP VEGAN CHOCOLATE CHIPS

MIX ALL OF THIS TOGETHER UNTIL ALL OATS ARE MOIST. LET SET FOR A FEW MINUTES WHILE YOUR OVEN IS PREHEATING TO 350 DEGREES.

I USE A HALF CUP MEASURE TO FORM THESE COOKIES. THEY WILL APPEAR TO BE NOT HOLDING TOGETHER WELL BUT THEY WILL FORM UP WHILE BAKING.

BAKE ON A PARCHMENT LINED COOKIE SHEET FOR 20 MINUTES AND COOL BEFORE EATING.

ENJOY ūüôā

What is a Mary’s mini?

I get a lot of questions about Mary’s mini. I follow the McDougall diet… a whole food, plant based, no oil lifestyle diet. The McDougall diet is dubbed “the healthiest diet on the planet” and I wholeheartedly believe it. You can find all the information you will ever need on Doc’s website http://www.drmcdougall.com. This is my resource for all things health related.

So what is a Mary’s mini? Mary is doc’s wife and the back bone of all of the recipes and cooking styles required to live this lifestyle vibrantly. In a world of rich food and feasting every day it is easy to gravitate your whole food plant based diet to a less healthy version with added richness. Sometimes we get off track and need to get back on the healthy train. A Mary’s mini is the ticket to getting back on track.

A Mary’s mini is meant to last 10 days and be boring as hell! You pick a starch… I choose potato but you can choose brown rice, corn or a squash. Once you pick your starch… that is your food for the next 10 days.

So if you choose potatoes… for 10 days your breakfast, lunch and dinner will be potatoes… as plain as possible. You can boil, bake, steam or microwave your potato. You are to eat until you are comfortably full and try to stick to 3 meals a day. You can add green and yellow non-starchy vegetables to your plate. You may use a small amount of the following condiments… soy sauce, veggie broth, mustard, ketchup, salsa, dry spices, hot sauce and vinegar.

FOLLOW MARY’S MINI FOR 10 DAYS… YOU WILL LOSE WEIGHT, YOU WILL FEEL BETTER, YOU WILL STRUGGLE…. BUT IT IS ALL WORTH IT!

SSS Barbecue Sauce

EARTH ANGEL VEGAN’S SSS Barbecue Sauce is sweet, smoky, and spicy. This sauce is so easy to make and you can slather it on everything. Today I sauced up some baked tofu and some sweet potato hummus burger sliders. I also love to dip roasted sweet potatoes in this sassy sauce.

RECIPE

2 Cups tomato sauce

2 Tablespoons dried minced onion

1/4 Cup pure maple syrup

3 Tablespoons apple cider vinegar

2 Teaspoons garlic salt

1/2 Teaspoon liquid smoke

2 Tablespoons vegan worcestershire sauce

Chipotle powder – 1/2 teaspoon for mild, 1 teaspoon for medium and 2 teaspoons for HOT… you choose! You can leave it out if you just want a sweet and smoky sauce.

Add all ingredients to a sauce pan, bring to a boil… lower heat and simmer for about 25 minutes.

ENJOY ūüôā

Sweet and Sour Salad Dressing

Earth Angel Vegan’s Sweet and Sour Salad Dressing recipe will knock your socks off! ¬†Why?…It’s salad season y’all. ¬†I just picked cherry tomatoes, cucumbers and romaine from my garden. ¬†I made an awesome salad by adding some peppers, red onion and roasted sweet potatoes. ¬†I get a lot of requests for delicious oil free salad dressings and this one is fantastic!

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RECIPE:

1/2 Cup apple cider vinegar

1 Clove garlic minced

3-4 Tablespoons sweetener ( I used organic agave syrup)

1/2 Teaspoon salt

1 Tablespoon dried parsley flakes

1/2 Teaspoon celery seed

3/4 cup water

1 Tablespoon cornstarch

 

Mix all the ingredients except the water and cornstarch and let set while you make the thickener.  Taste the vinegar mixture to make sure it is sweet to your liking.  I used agave but you could use sugar.  To make the thickener add the water and cornstarch to a microwave safe vessel.  I used a 2 cup glass pyrex measure.  Stir to combine and then microwave on high one minute at a time until the mixture is thick and starting to bubble.  Stop and stir in between the minutes.  When thick add the vinegar mixture to the thickener and shake well.  Chill in the fridge for about an hour before use.

This is a great summer dressing… hope you give it a try!

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ENJOY!

Sassy Slaw

Earth Angel Vegan’s Sassy Coleslaw is a hit! ¬† I make this super fast dressing with sweet and hot pickles that you can find at any grocery store. ¬†You could just use sweet pickles if you are not a spicy vegan! ¬†This slaw goes great with veggie burgers, barbecue tofu, or on a bun as a slaw sammie! ¬†Try this easy refreshing summer salad with all of your favorite summer meals!

RECIPE:

1 14 oz bag of slaw mix (or shred your own)

DRESSING:

Add to a high speed blender….

2/3 cup raw cashews

1 cup water

1 teaspoon apple cider vinegar

1 tablespoon agave syrup (or maple)

1/4 teaspoon salt

Blend this mix until smooth and then add…

1/2 to 3/4 cup chopped sweet hot pickles,  2 tablespoons of the pickle juice and 1/4 teaspoon celery seed.  You could add other slaw mix ins like grated carrot, onion or red pepper if you want a heartier slaw!

This is your dressing… mix well with the slaw and refrigerate at least one hour for flavors to mesh!

 

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ENJOY

Sunflower Seed Dressing

Earth Angel Vegan’s Sunflower Dressing is a snap to prepare. ¬†This dressing is so tasty and can be used as a topping for baked potatoes, a spread for sandwiches or a dressing for anything from tossed salad to coleslaw or pasta salad. ¬†The last time I made it I had left over dressing that I added mustard and agave to and now it is a family favorite “honey mustard”!

SUNFLOWER SEED DRESSING

RECIPE:  You do need a high speed blender for smooth results!

1 Cup of raw sunflower seeds soaked in warm water for at least an hour

1 Cup filtered water

1 Tablespoon lemon juice or seasoned rice wine vinegar for a sweeter dressing

1 clove of garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Fresh chives minced for flavor and garnish (optional)

After soaking the seeds, rinse and drain them in a mesh sieve. ¬†Add all the ingredients except the optional chives to the blender and blend until smooth. ¬†If using for a topping for baked potatoes only use 3/4 cup water to make a thicker sauce. ¬†After you get a smooth white dressing gently mix in the chopped chives… You could get fancy and use any fresh herb on hand… Jalape√Īos and cilantro just came to mind to put on tacos…. wow that was a light bulb moment!

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“HONEY” MUSTARD DRESSING

1 Cup prepared sunflower seed dressing

2 heaping tablespoons yellow mustard

2 tablespoons agave syrup (or your sweetener of chioce)

Mix until combined.   Add more sweetener to taste.

ENJOY!

Pantry Curry

Earth Angel Vegan’s Pantry Curry is easy, tasty and comforting. ¬†It is still chilly here in PA so this bowl of warm was perfect for today. ¬†I call it Pantry Curry because you can adapt it to what is in your pantry. ¬†I used chickpeas but you could use any legume you have. ¬†I used sweet potato but you could sub any potato on hand. ¬†I used pea shoots and green peas but you could add any green or frozen veg you have. ¬†I ate mine with white rice but any rice will do… no rice… serve on small cut pasta or alone with crusty bread. ¬†So you see it is easy to make your own and use up what you already have on hand. I hope you give it a try.

Recipe:

1  medium onion fine chopped (I was out and used 1/4 cup dried onion)

1 stalk celery fine chopped… if you have it

5 cloves garlic minced

1 28 oz can crushed tomatoes

1/2 of that 28 oz can of water

1 cup coconut milk or light coconut milk

1/2 tsp cinnamon

1/2 teaspoon salt

2 tablespoons curry powder

1 teaspoon hot red pepper flake (optional)

2 cups chopped sweet or white potato

1 tablespoon agave syrup or sugar (optional)

1 can of chickpeas drained and rinsed (or other bean)

1-2 cups frozen vegetables (I used a cup of frozen green peas)

a good handful of chopped greens if you have any

 

You are going to start this like any soup or stew… in a soup or stew pot over medium heat you will water saute the onion, celery, and garlic … that is saute them in about 1/4 cup of water. ¬†As they soften start adding the spices… salt, curry powder, cinnamon, red pepper flake. ¬†When this is bubbling add the tomatoes and the rest of the water. ¬†Let this simmer while you peel and chop the potato into bite size pieces. ¬†Now add the chopped potato and chickpeas or other bean and the agave syrup or sugar. ¬†Simmer this on medium heat stirring often until the potatoes are fork tender, ¬† At this time taste it to see if your seasonings are good for you and add more of what ever you feel it needs. ¬†Now you can add the frozen vegetable… my favorite in this is a cup of green peas but you could add 2 cups broccoli or brussels or what ever you have on hand … or leave it out completely. ¬†When it comes back to a boil trow in your hand full of chopped greens. ¬†Spinach wilts immediately but kale or chard takes a little longer. ¬†As soon as your greens are tender add the coconut milk. ¬†Stir and simmer a minute or two longer.

Garnish with chopped herbs and serve your Pantry Curry with rice, or noodles, or crusty bread… Enjoy!

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