Garlic Galore Hummus

EARTH ANGEL VEGANS GARLIC GALORE HUMMUS was so easy to make with just 3 ingredients and a food processor! It was creamy and tasty… give it a try!


1 can of chickpeas (drain and save 1/2 cup of the bean liquid)

1 Tablespoon of Wildtree Garlic Galore seasoning

1 Tablespoon of fresh lemon juice

Add chickpeas, seasoning and lemon juice to food processor and pulse to blend.  When between a rough chop and paste add a few tablespoons of the bean liquid and run the machine for 1 minute.  Stop scrape down sides and taste.  Add more bean liquid to your liking for consistency and run the machine another 1 -2 minutes until hummus is smooth.  I added a total of 5 tablespoons of bean liquid to get the consistency I wanted.

There are so many ways to serve hummus!  In a wrap, with fresh cut veggies, with pretzels or pita chips, anyway you love hummus.  No oil or tahini (added fat) and it tastes so good!


Buy all organic and preservative free Wiltree Garlic Galore Seasoning at

Shop and pay securely at this site and the product will be delivered to your door.  $6.95 shipping on all orders up to $70 so may I suggest stocking up on Wildtree… Absolutely Onion, Worcestershire sauce (Vegan), Whole wheat pizza crust mix, Flavored balsamic vinegar, Outrageous orange sauce, Cactus Pete barbecue sauce and so many more… ingredients and nutritional information available on the site!

Thanks for your support!

Chickpea Bolognese

EARTH ANGEL VEGAN’S CHICKPEA BOLOGNESE IS QUICK AND DELICIOUS.  People will think you slaved over a stove all day… it’s that good!  Use it a top your favorite pasta or polenta.  I think it would even be awesome in a lasagna!  Give it a try… I am sure you will love it.


1 Jar of your favorite oil free marinara

2 Tbsp tomato paste

1 Cup vegetable broth

1/2 cup dry red wine (optional)

1 medium red onion diced

2 carrots diced small

2 stalks celery diced small

2 cups button mushrooms diced small

1 Tablespoon Wildtree garlic galore (or 2 cloves minced)

1 Teaspoon dried oregano

1 Teaspoon dried parsley

1 can of chickpeas rinsed, drained and chopped

1 teaspoon red pepper flakes if you like a little heat

1 pound of your favorite pasta cooked according to package directions

In a heavy bottom sauce pan add all the veggies (onion, carrot, celery, mushrooms) and the vegetable broth and bring to a simmer for about 5 minutes.  Stir in the tomato paste and spices and wine and simmer another 5 minutes.  Add the sauce and chickpeas and stir… lower heat and simmer on low until all the veggies are soft and flavors develop… about 15 minutes stirring frequently.  In this time cook your pasta.

Top your pasta with this yummy sauce…


I love Wildtree Garlic Galore seasoning.  It is organic and preservative free and so full of garlic flavor you will be adding it to everything…

to buy it go to

Thanks for your support!


Funky Chicken Seasoning and Soup Base

EARTH ANGEL FUNKY CHICKEN SEASONING AND SOUP BASE gives you all the flavor of chicken bouillon with out the actual chicken, fat or all that salt.  You can add salt to taste if you would like… just taste it after mixing with hot water and adjust the salt then.  This can also be used as a dry seasoning in recipes and soups.  Mix it with tofu mayo when making chickpea salad!  It is a very versatile seasoning that you will be slipping in everywhere.  So make a batch and store it in the cupboard in a mason jar!

If you are feeling under the weather just make a cup of hot broth.  The B12 in the nutritional yeast is a good boost! 

Add 1 Tablespoon of powder to 1 cup hot water or hot vegetable stock for 1 cup funky chicken broth. 


1 cup nutritional yeast

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon poultry seasoning

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon celery seed

1/2 half teaspoon dried parsley

1/2 teaspoon black pepper 

Place this mixture in a blender and pulse until it is powder like.  Store in a mason jar and use as a seasoning for any “chickenish” dish.  Use 1 Tablespoon of the mix for every one cup warm water to create a chicken like soup base.  I use this seasoning blend in my chick pea tenders, chick pea salad, and the base for many soups… anything you would have used chicken broth for.  I use it in my Thanksgiving stuffing!  IMG_0081

Science and Your Cardiovascular Health

Earth Angel Vegan… A new era of vegan.  I decided to write this because I was recently accused of spewing “FAKE SCIENCE” and I wondered…how many people know the real science behind eating a whole food no oil plant based diet for optimal cardiac health? How many of you have heart disease or know someone who does?  How many of you have lost a beloved family member to it?

Dr. Caldwell B. Esselstyn not only promotes, teaches, and prescribes this diet to his patients… he practices the way of eating himself along with his entire family.  Heart disease is the number one killer of Americans… yes other countries too … but only if they eat like we Americans do.  There are entire cultures of people who do not suffer cardiovascular disease.  That in itself should be so compelling to try to figure out why.  Well luckily you do not have to figure out why… brilliant minds already have.

Dr. Esselstyn’s whole reasoning behind his plant based approach to heart disease is NITRIC OXIDE.  This magic molecule is made in our own body and is a powerful vasodilator. The lining of all of our blood vessels is called the endothelium.  When healthy the endothelium uses the foods we eat… mostly green leafy vegetables to create it’s own supply of this powerful vasodilator and it keeps our vessels open and blood running smoothly.  Diseased endothelium does not have this life sustaining ability.  The western diet of  meat, dairy, processed carbohydrates, processed fats (oil), and over abundance of sugar and salt destroys our delicate endothelium.  If you think that is fake science then you probably did not know that in 1998 a trio of scientists won the Nobel Peace Prize in Medicine for this finding.  Below is the intro to the press release when this occurred.  I encourage all of you to go to and read the entire press release.

Press Release


October 12, 1998

The Nobel Assembly at Karolinska Institutet has today decided to award
the Nobel Prize in Physiology or Medicine for 1998 jointly to

Robert F. Furchgott, Louis J. Ignarro and Ferid Murad

for their discoveries concerning “nitric oxide as a signalling molecule in the cardiovascular system”.


Nitric oxide (NO) is a gas that transmits signals in the organism. Signal transmission by a gas that is produced by one cell, penetrates through membranes and regulates the function of another cell represents an entirely new principle for signaling in biological systems.


I also recommend Dr. Esselstyn’s book Prevent and Reverse Heart disease.  Take the time to learn how to protect yourself and your family from the number one killer!   


Mushroom Lovers Gravy (gluten free)

EARTH ANGEL VEGANS MUSHROOM LOVERS GRAVY is heavenly good!  It is so easy to whip up and good on potatoes any way you make them!  It is also gluten free because it is thickened with corn starch.  You definitely want to try this if you are a mushroom lover.  Try it on biscuits or toast too.  So tasty…


2 cups chopped mushrooms (I used white button mushrooms)

1 1/2 cups vegetable broth

2 Tablespoons of soy sauce

1 Tablespoon vegan Worcestershire sauce (I use Wildtree)

1 Tablespoon nutritional yeast

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 cup plant milk

1 Tablespoon cornstarch 

In a large saute pan add all ingredients except plant milk and cornstarch.  Bring to a boil and then lower to a simmer until the mushrooms are cooked and tender… about 15 minutes.  Taste and adjust seasonings to your liking.  Whisk together the 1/2 cup plant milk and the corn starch and then whisk into the mushrooms and bring back to a boil.  The mixture should thicken nicely when boiling again.  Lower to a simmer for a minute or two stirring frequently.  


I use Wildtree Worcestershire Sauce!  It is all natural with no preservatives and no anchovies!

You can buy Wildtree Worcestershire Sauce at

It is $6.50 per bottle!  Order and pay online and it will be shipped to your door.  The shipping is $6.95 for up to $70 worth of products!  I also recommend their Garlic Galore Seasoning and Absolutely Onion Seasoning!  They have great sauces… Sweet Thai Chili Sauce and Outrageous Orange Sauce … so good on greens and rice!   The balsamic vinegars are good too!  I also love the whole wheat pizza dough mix!

Awesome Pancakes 

Earth Angel Vegan’s Awesome Pancakes are light and fluffy.  I added blueberries to mine and topped them with homemade applesauce and pure maple syrup.  I am planning to add PB powder and vegan chocolate chips next time.  This is the basic recipe so you can add berries or flavors of your choice.  Adding blueberries and lemon zest and poppy seeds would be amazing!  Use your imagination or just make a plain batch and enjoy! 


1/2 cup white whole wheat flour

1/2 cup brown rice flour

1 tablespoon baking powder

1 cup plant based milk

1/4 teaspoon of cinnamon

1 teaspoon sugar (optional)

a pinch of salt

3 tablespoons of warm water

Add all dry ingredients to a mixing bowl and whisk together.  Add plant milk and stir to combine.  When mostly combined add warm water as needed to make the batter thinner if too thick.  The batter should be thick but thin enough to pour and not glop.  If you are adding any berries or flavors do it now.  Let the mixture sit a few minutes while you get a non stick pan or griddle onto medium high heat.  I love my scan pan.  After about a minute of warming the pan add the batter to the pan in 1/4 cupfuls.  When the pancakes start to set on the bottom and get a few bubbles on the top it is time to flip.  About 2-3 minutes on each side works well.  

Serve with applesauce or fruit and syrups of your choice!


Zucchini Balls in Marinara 

EARTH ANGEL VEGAN’S ZUCCHINI BALLS IN MARINARA were so darn good!  Zucchini is already dominating my garden and these were amazing.  I love having another texture to eat with my pasta.  They were not too difficult to make but you may need to play with the wet dry to get the right ball rolling consistency.  I feel like the amount of liquid in each zucchini varies. Well just give them a try!  I might add red pepper flakes next time to make them spicy…

Recipe: Preheat oven to 375 and line a baking sheet with parchment.  

1 medium zucchini grated (should give you about 2 cups

1/2 sweet yellow onion finely chopped

1/2 large red bell pepper finely chopped

1 tablespoon Wildtree Garlic Galore (or 1 teaspoon garlic powder with a dash of salt) 

1 teaspoon italian seasoning

2 Tablespoons tomato paste

1/2 cup chickpea flour for slurry

1-2 cups whole wheat panko  crumbs (i get oil free) (or 2 cloves fresh garlic minced) 

1/2 cup vegetable broth for slurry plus some for cooking the veggies

And your favorite Marinara Sauce

Add the grated zucchini to a colander and sprinkle with a little salt to draw the water out and let it sit while you chop the onion and pepper.  Squeeze out as much zucchini water as you can and add all the vegetables to a non stick pan (I love my scan pan).  Start to cook them over medium heat stirring frequently as the water in them starts to steam off.  Add the spices and a tablespoon or two of broth as needed to keep from sticking and keep cooking until they get tender.  Add the tomato paste and more broth as needed to cook them down with out being runny.  Make a slurry of 1/2 cup veggie broth and 1/2 cup chickpea flour.  When the veggies seem soft pour the slurry into the veggies and cook until thick and bubbly.  Turn it off and let it cool.

You want it pasty to roll and they will stick to you hands.  Add more vegetable broth to get this consistency (like cookie dough).   Cool until it is good and rollable but still sticks to your fingers.  Take a tablespoon full and roll it into the panko that you have put in a shallow dish.  Make sure the ball is covered in crumbs and place on parchment on a baking sheet.

Bake 20 to 30 minutes until crispy on the outside and serve on your favorite pasta covered with marinara!

I love to use Wildtree Garlic Galore spice blend in recipes like this… If you don’t have it just use garlic powder with a dash of salt.

You can purchase Garlic Galore at

Shop online at that site, pay online and it will be delivered to your door.  I recommend the absolutely onion seasoning blend and the Worcestershire sauce (vegan) too.  The balsamic vinegars are delicious.  All organic and preservative free!


Hot Banana Pepper and Tomato Sandwiches 

EARTH ANGEL VEGANS HOT BANANA PEPPER AND TOMATO SANDWICHES are a family favorite.  My mom used to whip these up every week during the summer when hot banana peppers are plentiful.  She used a ton of oil to fry them up but I find they are just as delicious leaving it out!  Sometimes they are mild and sometimes they are H O T ! She always left the seeds in and so do I because I love spicy food.  I also love to add fresh sliced mushrooms.. If you do add them before you add the tomatoes and let them lose some of their liquid.



Hot Banana Peppers and Tomatoes

1 large bell pepper cut into strips (remove seeds)

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 over medium heat 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, adding splashes of broth as needed to keep from sticking. When they are wilting and slightly browning  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 and saucy.  When the peppers are soft and the tomatoes have coated them all with a sauce they are done.  So good with crusty bread!  Love them over mashed potatoes too… especially when I add mushrooms! 




Earth Angel Vegans Scalloped Potatoes from a box!  I have always loved scalloped potatoes from the box mix and now I made them all vegan with no oil!  HOW YOU ASK??????  Open the box and throw the seasoning packet in the garbage and follow this recipe. I am sure you could use your own sliced potatoes but there was always something that attracted me to the texture of these and my mom made them all the time when I was young… one of my favorite foods.


VEGAN SCALLOPED POTATOES- get out a glass baking dish



2/3 cups plant based milk 

2 cups boiling water 

2 Tablespoons Wildree Absolutely Onion Seasoning Blend (where to buy at the end)

2/3 cup your favorite left over vegan cheese sauce (I used the one by Brand New Vegan) Get the recipe at  But there are several out there to choose from… I will give you a quick and easy one at the end of this recipe. 

In a blender add 2/3 cup plant based milk and the half cup of soaked raw cashews and blend til smooth

add 2 Tablespoons of Wildtree Absolutely Onion Seasoning Blend to the 2 cups boiling water

In a glass baking dish put the dehydrated sliced potatoes from the box mix and the  onion seasoned 2 cups of boiling water and the cheese sauce and the cashew milk mixture.  Stir it around until combined.

Bake at 400 degrees uncovered for 30 minutes… Enjoy


Easy Cheesy Sauce:

In a sauce pan add:

1 1/4 cup plant based milk

1/2 cup nutritional yeast

a good shake of both onion and garlic powder

1/2 teaspoon paprika

1/2 teaspoon tumeric

1 tablespoon of miso paste (if you have it)

2 tablespoons of corn starch

1 teaspoon dijon mustard

1/4 teaspoon salt (optional)

whisk together and keep whisking over medium heat until thick and bubbly

WILDTREE ABSOLUTELY ONION BLEND – This blend is fabulous in this recipe and in so many other dishes where  heavy onion flavor is needed.  I love Wildtree spices because they are all natural and organic with ZERO preservatives.

You can buy this product at

Order online, pay online and the product will be delivered to your door.  May I also recommend the Garlic Galore, the flavored balsamic vinegars and the Worcestershire sauce because it is VEGAN!