EARTH ANGEL VEGAN’S CHUKA SOBA NOODLE SOUP – Chuka Soba is Japanese noodles with only 3 ingredients:  Wheat flour, Water, Salt.  The noodles are delicious and this broth is bomb.

Recipe: Serves 2

1 package of chuka soba noodles cooked according to package directions

Broth: In a soup pot add the following ingredients, bring to a boil and simmer while noodles are cooking:

3 cups unsalted vegetable broth

1/4 cup low sodium soy sauce

1 tablespoon pureed ginger (I buy it in a tube)

2 tablespoons miso paste

A few drops of anise flavoring is good but totally optional (gives it that pho flavor)

1 teaspoon red pepper flakes (optional)

1 cup shredded napa cabbage

3-4 green onions sliced on the diagonal

When noodles are done, drained, and rinsed… divide them into 2 serving bowls and top with broth!

Enjoy!

Earth Angel Vegan’s Curry Vegetable Soup can be made in the I Pot (or other pressure cooker) in 15 minutes.  You can for sure make it on the stove top too!  You can use up whatever veggies need used up.  If  you don’t have a vegetable I used… leave it out or sub another one.

Recipe:

2 potatoes peeled and diced

1 sweet potato peeled and diced

1 medium onion diced

1 cup frozen corn

1 cup frozen lima beans

2 cups chopped greens (I used frozen collards)

6 cups of water

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt (optional)

1 cup frozen peas and carrots (will be added at the very end)

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Curry Ingredients: 2 tablespoons curry powder, 4 tablespoons brown rice flour, 1/2 cup tomato sauce, 4 tablespoons warm water.  Mix curry ingredients to a paste and set aside.

Put all the ingredients except frozen peas and carrots and curry paste in the Instant Pot (or your favorite pressure cooker).  Manually set it for 8 minutes.  When it is done do quick or natural release and open the lid.  Stir in the curry paste ingredients and use the saute button to bring the mixture to a low boil.  Boil stirring occasionally for 5 minutes and then add the 1 cup of frozen peas and carrots.  It’s done!  You can serve this this soup over white, brown, or wild rice if you want a heartier meal.

If you make it on the stove. Simmer the 1st 10 ingredients until veggies are tender then add the curry paste and boil for soup for 5 more minutes.  Take off the head and stir in the 1 cup of cold peas and carrots.  They stay vibrant in color and have a little crunch.

Enjoy!

 

Earth Angel Vegan’s Mushroom Lovers No beef and Broccoli –

This meal is so tasty and so easy.  It comes together all at once in a 350 degree oven.

Rice:

Equal amounts of rice (rinsed) and water – I used 2 cups organic california basmati rice and 2 cups water

Place the rice and water in a glass baking dish and cover with foil and place on the bottom rack of the oven.  This will cook for 45 minutes along with the mushrooms.

Mushrooms:

1/4 cup soy sauce

1/2 cup veggie broth

1 Tablespoon ginger paste

2 Tablespoons minced garlic

3- 4 cups of sliced mushrooms

Mix sauce in a glass baking dish and add mushrooms tossing to coat.  Bake uncovered on the top oven rack for 45 minutes while the rice is cooking.

Broccoli: Steam or microwave a bunch of fresh or frozen broccoli.  Toss the broccoli and mushrooms together before serving over the rice.

Simple, healthy and delicious!

Enjoy

EARTH ANGEL VEGAN’S VEGGIE STUFFED PEPPERS – yummy vegetable stuffing fills a savory pepper and it is topped with tomato sauce.  Served with mashed potatoes and you have a healthy and delicious meal.  

Recipe:

3 large bell peppers cut in half (seeds removed)

1 can of kidney beans rinsed and drained

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon Italian seasoning

1 teaspoon salt (optional)

2 tablespoons of tomato paste

6 tablespoons of instant oats

1 cup of frozen mixed vegetables thawed

1 jar of your favorite marinara sauce

In a food processor put all ingredients except bell peppers and mixed vegetables and pulse to a semi-smooth paste (can be a little chunky). If it is too thick… add a couple tablespoons full of the marinara sauce.   Stir in the mixed veggies until combined and divide the mixture between the six bell pepper halfs.

Line a glass baking dish with sauce and place the peppers on top of the sauce… save enough sauce to spoon some on each pepper. (I sprinkled some nutritional yeast on top) Cover with foil and bake at 350 for 45 minutes.  Take out of the over and spoon more sauce from the bottom of the pan on top of the peppers and put back in the oven without foil for 5 minutes.

Serve the peppers with a tossed salad.  I like to make mashed potatoes or rice or noodles with it because the sauce is fabulous on them.

Enjoy!

Earth Angel Vegan’s Tasty Tempeh Gravy is sooooooooooo good!

 

I use Lightlife organic original Tempeh.  Tempeh is a high protein food that is also a good source of Iron.  Tempeh is low in sodium too!  This is a wonderful holiday gravy.  It is good over mashed potatoes, stuffing, baked potatoes… It is even good on toast or warmed pita bread!

You will need 2 sauce pans a wooden spoon and a whisk

In the first sauce pan:

1 cup veggie broth

3 Tablespoons soy sauce

1 Tablespoon vegan Worcestershire sauce 

1 Tablespoon poultry seasoning

1 8oz block of Tempeh

Bring this to a boil and break up the Tempeh with a wooden spoon and place on a low simmer while you make the gravy in the other pot.

In the second sauce pan:

1 cup veggie broth

1/3 cup chickpea flour

a dash of onion powder

a dash of garlic powder

1/4 tsp black pepper

Whisk this over medium heat until bubbling and thick…

When this gravy is thick and bubbling add in the Tempeh mixture and stir until thoroughly combined.  Taste for seasoning needs… like salt and pepper.

Enjoy

Earth Angel Vegan Sweet Thai Chili Tacos.  No cooking required… they come together so easy and will be perfect for warm weather when you do not want to cook!

Seasoned chick peas and a beautiful slaw topped with Siracha makes the best sweet and spicy taco.  I used Wildtree Taco Seasoning and Wildtree Sweet Thai Chili Sauce.  I choose Wildtree because the products are all natural, no GMO, and organic.  You will not find any high fructose corn syrup here.  You can use your favorite store brands if you want.  Message me if you would like to order any Wildtree products.  Prepare the chickpeas and slaw at least one hour before you plan to serve it for the best flavor. This packs up well for picnics and stays well in the refrigerator as left overs!  I took this to camp last week and it was an amazing light lunch.  Goes super well with an ice cold beer!

Recipe Ingredients:

Corn Tortillas

1 can of chickpeas drained

2 Tablespoons of Taco Seasoning (I use Wildreee)

1 package of tri-colored slaw (approx 4 cups of prepackaged cole slaw blend)

1/2 cup Vegan Mayo (I make my own with silken tofu) 

1/2 cup Sweet Thai Chili Sauce (I use Wildtree) 

The Juice of one large Lime (if you are not getting enough juice use 2 limes)

Chopped green onion (white and green parts)

Tofu Mayo – In a blender add 1 block firm silken tofu, 1 tablespoon white vinegar, 1 tablespoon dijon mustard, 1 teaspoon of agave syrup (optional) and 1/4 teaspoon fine salt (also optional) and blend well.   

For the taco chickpeas –  In a food processor add the chickpeas and taco seasoning and pulse to a rough chop.  At this point taste and add salt and pepper if you want to or add more taco seasoning if you think it needs it.  Set a side.

Make the slaw— In a bowl combine the slaw mix and and green onion with the mayo, lime juice, and sweet Thai chili Sauce.  Taste and add salt and pepper if you want to. If you want it creamier… add more mayo and chili sauce.  Chill in the refrigerator for about an hour.

Assemble your tacos by warming corn tortillas in the microwave or over an open flame on your gas stove. You can warm them on a grill also.  You can put then in tin foil and set them in the sun or just use them at room temp!!!!  All delicious options… You can put them in the oven for 10 to 15 minutes for tostada crunch shells if you like crunchy better.

Top your warmed tortilla with some of the chickpea mixture, top with slaw and then top with Siracha.  If Siracha is too hot for you, regular taco sauce is bomb too!  Wildtree makes a great taco sauce.

Enjoy!

Earth Angel Vegan’s Pickled Red Onions….  We love these onions.  Our favorite way to eat them is on a pita with hummus!  They are fabulous on sandwiches and salads too!  They are super easy… give them a try!

1 pint mason jar

hand held strainer

1 red onion cut into strips

2 cups boiling water

1 teaspoon of sugar

1 teaspoon of salt

rice wine vinegar

 

Put the salt and the sugar in the bottom of the mason jar.  Cut the onions into strips and place them in the strainer.  Slowly pour boiling water over the onions.  After you have poured the boiling water over them and the water has drained off… put the onions in the mason jar on top of the salt and sugar.  Fill the jar with rice vinegar to cover the onions.  Put the lid on tight and give them a shake.  Let them sit on the counter for about an hour… the vinegar will turn pink.  Put them in the refrigerator… they will last for a couple of weeks.  They are not “canned”  so you cannot put them on a shelf… they must be refrigerated.

Enjoy

Delicious and easy!  I used one 8 oz package of Lightlife organic Tempeh that I got at Whole Foods.  Tempeh is a whole soybean product that is high in protein and a good source of iron.  This recipe has a slightly sweet and savory sauce that makes a really good sloppy joe that is perfect for a spring and summer meal.

4 pitted dates

3 Tablespoons of hot water

In a blender soak the dates in the hot water for about 15 minutes (while you are preparing the rest of the ingredients…

1 cup diced onion

1/2 large green bell pepper chopped fine

1/2 cup celery chopped fine

4 cloves garlic minced

8 oz Tempeh cut into chunks (it will break down further when cooking)

2 TBSP soy sauce

1 TBSP dried basil

1 15 oz can tomato sauce

Add the onion bell pepper and celery to a sauce pan over medium heat.  They have enough moisture to cook without oil.  Stir them frequently for a few minutes and then add the garlic and stir for another few minutes… if they start to stick add a tablespoon of water.  When the veggies are getting tender, add the rest of the ingredients.  Simmer while breaking up the chunks of Tempeh.  Now go back to the blender and blend those dates and water to a smooth paste.  Add this date paste to the pot and stir.  Simmer for about 15 minutes.  Taste and add salt and pepper as desired.  I served mine open faced on a whole grain oil free roll.  They were really good!

Enjoy

 

Mashed red skinned potatoes are simple and so good! My moms rule for mashed potatoes was a potato for each person and one for the pot, so that’s how I count potatoes to cook.  If you are making it as a meal instead of a side dish I would use 2 potatoes per person.  I try to find fairly large red skins and wash them well because I leave the skins on.

Chop your potatoes into uniform chunks and put them in a pot of cold water and if you add salt do it now.  Bring the potatoes and water to a boil and then lower the heat to a simmer and cook until the potatoes are done.  If you can pierce them easily with a knife, they are done. Save a cup of cooking water if you will choose that as your mashing liquid.  Drain the potatoes into a colander.  Return them to the same pot you cooked them in and add prepare to add your liquid… Your liquid could be reserved potato cooking water, vegetable broth,  or non dairy milk.  The amount will depend on the amount of potatoes you cooked.  Start adding the liquid a little at a time and start mashing.  Add liquid while mashing until you get to the consistency you like.  This time I stirred in 2 heaping tablespoons of hummus and they came out better than ever.  Sometimes I add a dash of garlic powder and a tablespoon of nutritional yeast.

Now for the sauteed squash…

1 or 2 small tender zucchini or yellow squash or a combination of both cut in half moons

1 large sweet onion (I like Vidalia)

Fresh coarse black pepper

Fresh dill

In a non-stick skillet (I love my scan pan) add a tablespoon of water add the squash and onions and black pepper.  Over medium heat cook the veggies until they start to brown… adding little bits of water at a time and stirring to prevent burning.  Sauteed veggies with water or broth instead of oil can be a little tricky but you will get the hang of it.  When the veggies are translucent and a little brown add some chopped fresh dill and cook a minute longer.

Top the mashed potatoes with the sauteed vegetables… serve with a steamed green veggie and/or a salad for a complete delicious and filling meal.

Enjoy!

This pasta bowl is so easy to put together and loaded with goodness!

Serves 4

1 large bag of chopped kale

1 pound of pasta of your choice

I love this brown rice pasta but you can choose any pasta that is your favorite (egg and oil free of course).

In my steamer I placed 4 cups of chopped kale to steam for 10 minutes while the pasta is cooking according to package directions… now for the veggie sauce topper!

1 medium slender zucchini

1 medium to large sweet onion

2-3 cloves garlic minced or pressed

1 teaspoon Italian seasoning

2 15 oz cans of fire roasted diced tomatoes with the juice

Slice the zucchini and onions thin!  I like to use my mandolin for this as it makes them the same perfect size.  Add the zucchini and onions to the saute pan with a few splashes of water or vegetable broth and start to saute them on medium low… replace water as needed only small amounts to prevent burning… the vegetables should become translucent and start to brown.  At this point add the garlic and stir around for about a minute before adding the tomatoes.  After adding the tomatoes simmer the entire mixture over medium low heat stirring occasionally until it gets a little thickened.  Taste and add salt and pepper to your liking.  Red pepper flakes are good to add if you like it spicy.

Now make a bowl… pasta on the bottom, next the steamed kale and top with the tomato veggie mixture.

Enjoy!