Zucchini Pasta Primavera!


Earth Angel Vegan’s Zucchini Pasta Primavera!  Summer is finally here and so are the fresh zucchini!  I got the first one out of my garden and had to make my favorite pasta topping! It is so simple to make.  You need a nice (not too large) zucchini, a fresh sweet onion and red bell pepper and a can of stewed tomatoes.  I think using a mandolin for cutting the veggies all the same size makes the dish taste better but if you don’t have one use a knife and cut everything as thin as possible.

Start with your best non stick pan… I love my Scan Pan!  Slice veggies thin!

1 medium or 2 small zucchini

1/2 large sweet onion

1/2 red bell pepper

a few splashes of water

1 can of stewed tomatoes (make sure no oil)

2 Tablespoons Wildtree Garlic Galore  (or 2 minced cloves)

3/4 pound of brown rice penne cooked according to package directions.  (put the pasta on right after starting the veggies in the skillet)

In your skillet add the zucchini, then onions, then bell pepper and seasoning.  Over medium heat let the veggies start to release their own water and stir occasionally.  Add some splashes of water when they start to stick to the bottom of the pan.  As soon as some of the zucchini starts to turn translucent add the can of tomatoes.  Turn to low and stir frequently adding a little bit of water at a time as needed to keep the sauce moist and juicy until the veggies are tender.

When pasta is done toss it with the vegetable mixture!

About Wildtree Garlic Galore: Wildtree makes all natural organic and preservative spice blends.  The Garlic Galore is so flavorful that I use it in so many dishes.  The ingredients are: organic garlic, organic onion, sea salt, organic parsley, citric acid, organic basil and organic black pepper.

If you would like to purchase Wildtree Garlic Galore please go to http://www.mywildtree.com/gerri

You can shop and pay on this site and your items will come to your door.  I also recommend the balsamic vinegars and the Absolutely Onion Seasoning Blend.  They also make a Worcestershire sauce that is VEGAN


Refresh and Renew Day… Breakfast Was Roasted Potatoes, Broccoli and Onions! We went to 8am Yoga at Lori’s Yoga and then to More Tranquility for massage and facial.


Chelsea and I started our day with YOGA… Lori’s Yoga by Lori Allen.  We had a wonderful work out and a total relaxing experience.  Lori Allen is an amazing yoga teacher.  We started off with stretching and moved into a total body work out and ended with hot stones in our hands and a beautiful inspiring reading.  Thanks Lori for a great start to our day.


We then went to More Tranquility in Hermitage.  Chelsea had a full body massage and I had a anti-aging facial.  Kelsey did such a great and relaxing facial with scalp, arm, and hand massage.  I think I was so relaxed that I may have fallen asleep for a few minutes!  The skin on my face looked fresh and hydrated.

Thanks to Lori’s Yoga (West Middlesex) and More Tranquility (Hermitage) for a rejuvenating morning. If you want an amazing Yoga experience or a body service (massage, nails, facial) you have to stop in at Lori’s Yoga and make an appointment at More Tranqility!

For breakfast Chelsea and I started our day off with a cup of green tea and…

Roasted Potatoes, Broccoli, and Onions

I used my air fryer at 370 for 10 minutes but it can be done on a baking pan lined with parchment paper in a 400 degree oven for about 20 minutes 

Serves 2 

2 large potatoes par boiled or pierced with a knife and microwaved for 6 minutes … then cut into chunks

1 large sweet onion chopped

1 head of broccoli florets 

Place all on parchment paper and season as desired (salt and pepper, lemon pepper, Mrs. Dash no salt seasoning, or you favorite) and bake at 400 for about 20 minutes.  Or place all in a air fryer at 370 for 10 minutes.


Girls Day At Our Local Gems! Volant, PA and Apple Castle! We made a lunch feast with our finds! 3 Recipes included!

Recipes in this blog:

Maple Vinaigrette

Tofu Sour Cream

Hot Banana Peppers and Tomatoes

There are so many local places to spend the day and get some great finds!  Molly and I spent a lovely afternoon in Volant, PA.  I found an antique milk bottle at Cottage House Antiques that I plant to use with my homemade plant milk.  I will try oat milk first… recipe and instructions to come!  We walked the entire little town and got wine-sickles at The Knockin Noggin… Cidery and Winery.  We bought the cutest earrings at the Purple Paisley.  We stopped in Box Car Cigar… to talk to some of Molly’s high school classmates that were working there… Shout out to Ben Marzano and Patrick Wheeler!

Vegan’s… heads up!  There were real fruit smoothies made with almond milk at … Miss Scarlett’s Gift Parlor

We bought some Maple Balsamic Vinegar at Liquid Infusions to take home for our lunch.  Volant Winery was amazing and Rhonda could not have been nicer!  We got some gifts for some upcoming birthdays…. shhhhhhhh!  We can’t say what or who for!

We finished up our afternoon at Apple Castle!  We bought some beautiful locally grown lettuce and tomatoes!  Of course we got some apples too!  We stopped at Combine Brothers for some amazing Italian rolls that are made without oil.  They are not whole grain but they are nice for a treat… once in a while.  We also went to Farrell Golden Dawn to buy some hot hungarian banana peppers!  Lunch was baked potatoes topped with tofu sour cream… Bushes vegetarian baked beans and a huge salad with our fresh locally grown lettuce and tomatoes.  For our appetizer… hot banana pepper tomato stir fry with delicious Italian rolls!

Maple Vinaigrette

3 Tablespoons of GOOD Balsamic Vinegar  

2 Tablespoons of rice wine vinegar

2-3 Tablespoons of dijon mustard (depends on how much you like mustard)

1 Tablespoon of good pure maple syrup 

Put in a blender or shaker… sooooooooo good! 

Toss with fresh greens/salad and top with some Mrs Dash salt free seasonings. 


Tofu Sour Cream

You will need a block of firm silken tofu

1 tablespoon fresh lemon juice

2 tablespoons of white vinegar

a pinch of salt

1-2 teaspoons agave or your favorite sweetener 

Blend in a high speed blender… good sour cream substitute! 


Hot Banana Peppers and Tomatoes

1 large bell pepper cut into strips

5-6 hot banana peppers tops removed and cut in half (I leave seeds in for hotness… you can remove them)  AND WEAR GLOVES IF YOU ARE SENSITIVE

1 15 oz can of stewed tomatoes

1/2 to 1 cup vegetable broth

1/2 teaspoon of salt 

In a dry non stick pan start to saute the peppers … the seeds may pop and crackle and the peppers will start to slightly brown… just stir them around while they are starting to soften. At this time add the tomatoes and a splash of broth…. keep cooking over medium heat and stirring and adding splashes of vegetable broth to keep things moist.  When the peppers are soft and the tomatoes have coated them all with a sauce they are done.  So good with crusty bread!  


Quinoa As A Pizza Topping… Genius (Thanks Chef Phil)


When visiting Richmond VA…Chef Phil made me a pizza that had cooked quinoa as a topping and it was genius.  The quinoa got crispy on top.  I buy my pizza shells from Sami’s Bakery in Tampa Fl.  I buy them online… several at a time and just pop them in the freezer until ready to use.  They are made of millet and flax and no added oil!  They get so crispy… and  you can add any of your favorite toppings.  In the picture I topped this pizza with:

Roasted tomatoes

Steamed kale

Red bell pepper


Black beans


I used taco sauce but marinara would have been great too… and of course I topped it with cooked quinoa!

Baked at 400 degrees for about 20 minutes it was crunchy and delicious!

You can use your favorite pizza dough/shell and your favorite sauce and toppings and try quinoa for that added crunch!  You too will get a thumbs up!

Eating Out! (tips!)

Eating out can be tricky but if you know where to go and how to order you can have a wonderful time out!  First off remember… It’s really not about the food.  It is about the atmosphere and the company.  So if you follow these tips you can have fun and even get a bite to eat… sometimes even a whole meal!

#1 – I never go out to eat hungry.  I always have a good plant based snack before I leave the house.  That way if there isn’t much more than a salad… and most places have salads then I am still satisfied!

#2 – Scope out the place before you go… a lot of places have a website or a Facebook page.  Look at the menu and see what can be veganized!  I often call ahead and tell them what I eat and when I will be there.  If I say no oil… I do say… my vegetables can be sauteed in veg broth or soy sauce!  If you give them a replacement… sometimes they can do it.  Steak houses are great places to eat for a vegan!  Thats right… steak houses always have baked potatoes or baked sweet potatoes, steamed veggies and salads!  Italian places are the worst… they use tons of oil and their food like sauce is cooked all day.  Made to order places like Asian are even better!

#3 Be very specific when ordering… lighten to mood and tell the waitress you know you are a pain in the dupa but you have food sensitivities or allergies and need specific ingredients left out of your meal.  Ask to talk to who is cooking your food if the wait staff is unsure.  Calling ahead usually helps this situation too.

#4  Carry a big purse… lol.  I take my own salad dressings everywhere and sometimes even other sauces.  I carry compliant pretzels and little snacks I know I can have!

#5 Need fast food… Subway veggie sub on 9 grain wheat with mustard never disappoints and Wendy’s baked potato with broccoli (hold the cheese) is great with a packet of barbecue sauce!

Now get out there and have a nice snack or meal and a adult beverage or two with some friends!

Girls Night Geneva Ohio

Earth Angel Vegan’s girls night in Geneva Ohio was very nice.  We stayed at the Geneva Lodge and took a shuttle tour to 4 wineries where we spent about an hour at each place!  Laurello Winery was our favorite.  They had delicious wine with a great atmosphere and outdoor space!  A great band was playing and people were dancing and having so much fun.  We sat in the lawn and the temperature had cooled off to a balmy 78 degrees… I would say it was the perfect place…surrounded by a vineyard and good friends!

Most places had food that could be altered to vegan but oil free was a stretch.  We did have a lovely bread platter with a balsamic and herb dipping sauce that was delicious.  We were not given the ingredients for the bread.  Our favorite wine was Laurello Naso Bianco.  It was sweet but not too sweet and very crisp and refreshing!  We finished out night at the Lodge restaurant Horizons and we had a no cheese veggie pizza made to order.  There was a light coating of oil on the veggies which is sometimes unavoidable when traveling.  IMG_9708

Geneva was fun but definitely needs a veg friendly makeover!

Friday Funday – Breakfast and Lunch with the girls and SAVORY BREAKFAST OATS RECIPE



Savory Oats are a great way to get some veggies into breakfast!  It is cheesy oat goodness.  We had roasted broccoli with savory oats and blueberry pancakes!  It was a healthy and filling breakfast that got us through the rest of our busy day.  We went to do some shopping at Dilorenzo’s bakery to get some sourdough bread and hit the country club for a refreshing afternoon libation on a hot day!  It was almost 90 degrees so eventually we ended up by the pool!



3/4 cups steel cut oats

1 small can of mushroom pieces (drained)

10 oz can of chopped tomatoes with green chiles including the juices

1 cup chopped kale

3 tablespoons nutritional yeast

1/4 teaspoon liquid smoke or smoked paprika

1/4 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 3/4 cups water

Combine all ingredients into a sauce pan over medium high heat.  Stir until boiling and then lower to a simmer.  Cook 10 minutes stirring occasionally until the liquid is absorbed and the mixture is creamy.

If you do not have kale… you can use spinach, just stir it in at the end.

Serve with fresh ground black pepper and the hot sauce of your choice.







Korean Bibimbap (Rice and Veggies) with Authentic Gochujang


Earth Angel Vegan’s version of this rice dish is oil free!  Warning… It is SPICY! Traditionally it is served in a hot clay pot that has been oiled so that it sizzles and stays warm while you eat it and the rice on the bottom makes a crispy crust with the oil and the hot bowl.  I am oil free so I left it out and do not own clay pot bowls but it was equally delicious and my family loved it!  I made this for the whole family so I made one rice cooker pot of white rice and one of brown rice.  Brown rice is ultimately more healthful but many people prefer white rice.  Then you make your veggies… you can really use any you like.  I did make a seaweed salad from dried seaweed that we all were not sure if we liked… I bought it at whole foods and will leave it out next time.  I might get the pre-made seaweed salad from our local sushi bar even though it has a little sesame oil in it.

Vegetables: Use any veggies you love!   Just steam or saute them in some vegetable broth.

I used my julienne peeler for the cucumber and carrot.  I then sautéed them in some veggie broth until they were crisp/tender.

I steamed some broccoli florets.

I opened a jar of vegan kimchee  (find a oil free vegan brand)

I cubed some cucumbers and made a marinade of 1 tablespoon of Gochujang, 2 tablespoons of seasoned rice wine vinegar some pressed garlic and sesame seeds.  I marinated the cucumber chunks all day.

I rehydrated the packaged seaweed salad in warm water like the package directions said … I will leave this out next time or get the salad ready made at my local sushi bar.  I may just add mushrooms instead next time!


You can get this paste at any asian market and I believe even some Walmart’s might carry it.  

4 Tablespoons of Gochujang paste 

1 Tablespoon of sweetener (sugar, agave, maple syrup… you pick)

1 Tablespoon of sesame oil (I left this out and used seasoned rice vinegar in its place)

3 Tablespoons of warm water

This makes a delightful and SPICY sauce for your rice and veggie bowl!  


Korean Restaurant in Richmond!

Earth Angel Vegan visits Korean Garden in Richmond.  We could not get oil free here but the food was authentic and delicious.  We had a vegetable pancake that was so good that I am going to try to recreate it at home.  The vegetable soup was so tasty and the main dish was called Bibimbap!  Bibimbap is a rice dish that is served sizzling in a hot clay pot with a bunch of savory vegetables on top.  The sauce was what made it all so special and it was called gochujang.  It was a sweet and spicy sauce.  I will be recreating this bowl as best I can and this sauce.  Recipe will be posted tomorrow… stay tuned!

Quick and Spicy Bean Burgers 

EARTH ANGEL VEGAN’S QUICK AND SPICY BEAN BURGERS!  It is summer and time to bust out some burgers.  This burger is delicious and versatile.  Choose your bean and these whip together in minutes.  I used black beans but pintos or red or white kidney beans would work great too!

Preheat oven to 375 and line a cookie sheet with parchment (makes 4 burgers)

1 15oz can of beans rinsed and drained.  (I used black beans)

1/2 cup instant oats

2 TBSP ketchup

1 TBSP spicy mustard

2 shakes garlic powder

2 shakes onion powder

1 tsp smoked paprika

cayenne pepper to taste (I use 1/4 teaspoon).. depends on how spicy you like your burger!

Put all ingredients into a food processor (or mash altogether with a fork) to make a chunky paste.   Make 4 burgers and bake on parchment paper at 375 for 15 minutes.  They are ready to top with your favorite burger toppings… eat them plain, on a bun, in a pita, on a english muffin, in a wrap!  The possibilities are endless!  Crumble and eat in a taco or on top of nachos!   You can make a bunch and  freeze them after they cool and then reheat in your air fryer.  If you like a really crispy burger, when they are cool enough to handle transfer to your air fryer for 4-5 minutes.

Americana Burger – top with mustard, ketchup, onion, tomato and pickles!

Mexican Burger – top with tomato, avocado, jalapenos, and cilantro!

Italian Burger –  use kidney beans and top with marinara, green pepper strips, and fresh basil!

Pittsburgher – top with your favorite vegan slaw and air fried potato strips!

Sushi Burger – top with julienne cucumber and carrot and nori crisps and siracha!

Phili-burger – top with sautéed onions, peppers, and mushrooms!

Don’t like it spicy… leave out the cayenne!