Sauerkraut Stuffed Peppers

EARTH ANGEL VEGAN’S SAUERKRAUT STUFFED PEPPERS were created by accident and ended up being awesome.  We were canning and a friend shared a recipe that called for pickled sauerkraut stuffed peppers.  We didn’t have enough jars and so we put the extras in a pan and covered them with sauce and baked them… the result was delicious!  I served mine over mashed potatoes.  You gotta try this!




1 bag of sauerkraut rinsed and drained (save left over for another recipe)

Sweet or hot peppers… your choice (tops cut off and seeds removed)

1 tablespoon Wildtree Garlic Galore (you can use a teaspoon of garlic powder instead)

1 or 2 jars of your favorite oil free sauce (depends on how many peppers you make)

After preparing the peppers and sauerkraut toss the kraut with the garlic galore and 1/2 to 1 cup of the sauce.  Stuff the peppers with the kraut (really stuff them good)  Place in a baking dish and cover with sauce.  Cover the baking dish with foil and bake at 350 for 45-50 minutes (or until the peppers are soft)  Make sure you put enough sauce on so they do not burn.  I could have used more sauce.  Depends on how many peppers you stuff.  I served mine over mashed potatoes.



You can buy Wildtree Garlic Galore from me at

It is an all natural garlic seasoning that will knock your socks off.  I use it in anything that loves garlic like I do.  It is organic and preservative free.


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Vegetable Pad Thai

EARTH ANGEL VEGAN’S VEGETABLE PAD THAI will turn any omnivore into a vegan!  You will want to make this sweet and spicy treat every day.  It is so simple to put together you will be amazed.  The chopped peanuts on the top are essential to make this dish taste authentic… don’t skip them unless you have to.  If you have a fresh lime… serve it with a lime wedge to be squeezed on right before you eat it.  Chopped fresh cilantro and green onion tops are a delicious garnish too.

RECIPE: serves 4

1 box flat brown rice noodles (the brand I get has 5 individual servings and I make them all to serve 4)

1 bag of frozen oriental vegetables (I like the ones that contain mushrooms and water chestnuts)


2 heaping tablespoons natural peanut butter

3 tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 cup Wildtree sweet thai chili sauce (or other asian sweet spicy chili sauce)

1 tablespoon ginger minced (I buy the ginger paste in a tube in the produce isle)

3/4 cup vegetable broth

1 tablespoon cornstarch

1/2 cup fresh chopped peanuts

Chopped cilantro, chopped green onion tops and lime wedges for additional garnish (optional)


Put a large pot of water on to boil.  Warm veggies in the microwave or on the stove or steamer.  While you are waiting on the water to boil make the sauce and chop the peanuts and additional garnishes if using.  To make the sauce get out a small sauce pan and a spoon or whisk.  In the pan put the peanut butter, soy sauce, garlic powder, Wildtree chili sauce,  and ginger over medium heat and whisk until the peanut butter dissolves.  In a cup whisk together the veggie broth and cornstarch and whisk it into the sauce and bring it to a boil whisking to keep it smooth.  Once it has come to a boil and the sauce has thickened somewhat turn of the heat.

When the water comes to a boil for the noodles… shut of the heat and add the noodles.  Stir until they are all nicely separated and then leave them in the hot water for 5 minutes.  Set a timer!  After 5 minutes drain the noodles and return them to the pot.  Toss the noodles with the sauce.  You can add the veggies to the mix or serve them on top of your noodles.  Top each bowl with chopped peanuts and the other garnishes if desired.


Wildtree products are all natural, organic and preservative free.  This sweet thai chili sauce is so delicious.  I use it in the chick pea taco recipe with the asian slaw.  It is good on rice or greens.  It adds a zing and sweetness to any vegetables.  So good to dip sushi or spring rolls into!  Is is a must have sauce!

You can buy Wildtree from me online at

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Hippie Cakes

EARTH ANGEL VEGAN’S HIPPIE CAKES are perfect for breakfast, lunch or dinner.  I love mine with some crispy potatoes on the side.  Hot sauce is the perfect topping!  You could also top with ketchup or salsa.  They whip up so quick and are like a savory pancake.



1 cup garbanzo bean flour

1/4 teaspoon garlic powder

1/4 teaspoon black salt (Kala Namak)  optional

1/3 cup nutritional yeast

1/2 teaspoon baking soda

1 cup water

3-4 chopped green onions


Put dry ingredients in to a bowl and mix with a fork.  Stir in the water to make a batter.  Heat your non stick skillet over medium heat.  Pour batter to make a 3 inch pancake and top with chopped green onions.  When the top starts to bubble (several minutes) and edges set… flip and cook a minute or two more.

Mexican Hippie Cakes – You can sprinkle the batter with cooked black beans and corn… along with the green onions and serve with salsa!

Italian Hippie Cakes – You can sprinkle batter with chopped green peppers and cooked mushrooms… along with the green onions and serve with marinara!

Use your imagination and make some Hippie Cakes today!



Potato Mushroom and Green Bean Soup

EARTH ANGEL VEGAN’S POTATO MUSHROOM AND GREEN BEAN SOUP turned out to be one of the best soups I have ever eaten.  I went to the farmers market and bought a quart of fresh green beans.  I had just gone there to buy some corn but the green beans were beautiful.  I may have to go back and get more today… thats how good it was.


You will need a large heavy bottom soup pot.  I make soups in my instant pot pressure cooker and in my rice cooker.  This recipe can be adapted to use in one of those but here I will give the soup pot on the stove version.

4 large white potatoes cut into bite sized chunks

2 cups sliced mushrooms

2-3 cups fresh cut green beans (you can use a bag of frozen in a pinch)

1 medium white onion chopped

1 teaspoon salt (optional for low/no salt diet)

3 Tablespoons Funky Chicken Broth Powder (recipe on blog)

5 cups water

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

1/2 cup unflavored unsweetened plant milk

1 tablespoon cornstarch (organic if possible)

1 tablespoon Wildtree Absolutely Onion seasoning

1 teaspoon apple cider vinegar


In your large heavy bottom soup pot place the mushroom and onion over medium heat let them sizzle and start to soften while you are peeling and chopping the potatoes and chopping the green beans if you bought fresh.  Add a splash of water to the mushrooms and onions if they start to stick and stir them around frequently.  Add your potatoes and green beans, salt, 5 cups water and 3 tablespoons of the funky chicken powder stir and lower heat to a simmer, cover and cook about 30 minutes until the potatoes and beans are tender… longer if necessary.  In the mean time… place your soaked cashews in the blender with the milk, absolutely onion seasoning and cornstarch and blend until smooth.


When the veggies are all tender to your liking add the blender ingredients and stir into the soup pot and bring to a boil.  I should thicken nicely when reaching a boil… let boil one minute while stirring and then take off the heat and stir in the 1 teaspoon apple cider vinegar.


You can buy Wildtree Absolutely Onion Blend from me at

Thank you for your support!

Eat Your Peas Guacamole

EARTH ANGEL VEGAN’S PEA GUACAMOLE was a delicious snack to eat with air fried corn tortilla chips.  We wanted a guacamole substitute as traditional guac is very high in fat and we are watching our weight.  We loved it. If you just want to cut down on the fat and still have a more guac like texture… add 1/2 mashed avocado to this recipe!  Give it a try and use it anyway you would regular guacamole!


2 cups thawed frozen green peas

1 tablespoon Wildtree Garlic Galore or 2 cloves minced

Fresh Cilantro to taste (got to add a little even if you don’t love cilantro… add a lot if you love it)

1/2 lime fresh squeezed juice

A pinch of salt and pepper

1/2 cup minced onion

1 tomato chopped

1/2 to 1 whole Jalapeño pepper chopped (or green bell)

In the food processor add the peas, garlic, cilantro, lime juice, and salt and pepper.  If you are adding 1/2- 1 whole real avocado… add it now.  Mixing pea and avocado will cut the fat of your guac in half.  No avocado added … enjoy fat free goodness.

Blend this mix frequently scraping down the sides until it is smooth.  Fold in the onion, tomato and Jalapeño pepper and serve!


You can buy Wildtree Garlic Galore from me.  They even have a guacamole mix that is fabulous if you don’t want to mess with prepping other ingredients… just add it to the peas or avocado and you have a great guac!  We also had salsa with our Mexican snacks!  Wildtree Fiesta Salsa mix turns tomatoes into salsa instantly!

Wildtree is organic and preservative free!  Buy it at

Thanks for your support!

Sweet and Sour Chickpeas and Vegetables

EARTH ANGEL VEGAN’S SWEET AND SOUR CHICKPEAS AND VEGETABLES are a game changer.  You will love this dish!  It has all the flavors you love from you favorite Chinese restaurant without animal products or oil.  It is a super tasty and healthy meal.  It comes together very quickly and is a show stopper on the plate!  Give it a try.


4-6 cups cooked white or brown rice (I make a big batch in my rice cooker)

2 cups broccoli florets (fresh steamed or frozen)

1/2 cup vegetable broth… plus a few tablespoons if needed

1 15 oz can of chickpeas drained and rinsed

2 cups pineapple chunks (frozen or canned in juice)

2 cups sliced mushrooms

1/2 white onion diced (or 2-3 green onions white and green part)

1 red bell pepper diced

1 handful of match stick carrots

1 small can of chopped water chestnuts (optional)

2 cloves garlic minced

2 teaspoons fresh ginger (minced or paste)

1 Tablespoon rice vinegar

1 Tablespoon soy sauce

1 Tablespoon of cornstarch

4 Tablespoons red sweet chili sauce (I use Wildtree Thai Chili Sauce)

2 Tablespoons lemon juice

Put your rice on to cook!  Prepare frozen or fresh broccoli to steam!

In a sauce pan add onion, carrot, mushrooms, bell pepper, chickpeas, and pineapple and start to cook over medium high heat (kinda like stir frying).  There is enough moisture to keep things from sticking and the sugars in the pineapple with help things start to brown.  Add a few tablespoons of veggie broth at a time if veggies start to stick.  After veggies get semi soft add garlic and ginger and water chestnuts (if using) and the rest of the ingredients except the vegetable broth and cornstarch.  Mix the cornstarch and veggie broth together in a bowl or cup.  After adding all the ingredients and brining to a simmer… stir in the veggie broth and cornstarch slurry and increase the heat… the mixture will thicken nicely when it comes to a boil.  When it comes to a boil and thickens… take off the heat and serve on top of the rice with steamed broccoli garnish!

Wildtree Sweet and Spicy Thai Chili Sauce is amazing in recipes and as a dipping sauce!


You can buy this from me at

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Company Squash Casserole

EARTH ANGEL VEGAN’S COMPANY SQUASH CASSEROLE was developed because I had a special house guest that is vegan, whole food plant based just like me!  She brought with her some yellow squash fresh out of the garden and I needed to make something special with them.  I also had a zucchini fresh out of my garden!  The result was delicious and I served the squash casserole over mashed potatoes with a side of beets and beet greens drizzled with balsamic, corn on the cob and cucumber tomato onion salad.  It was a feast!

Preheat oven to 375 degrees

1 medium onion chopped

4-5 cups chopped yellow and zucchini squash (medium dice)

1/2 cups raw cashews that have been soaked in warm water for at least 1 hour

2 tablespoons of Wildtree Absolutely Onion seasoning

1 1/2 cup plant milk

1 tablespoon cornstarch

1/2 half cup panko bread crumbs (oil free)

Place cubes of squash and onion in a sauce pan and add 3 cups of water.  Bring to a boil and simmer for about 5 minutes.  Drain squash and put it in a casserole dish.

In a blender add soaked drained cashews, onion seasoning, plant milk and corn starch and blend until smooth.

Pour the sauce over the squash in the casserole dish and stir to coat all of the squash.  Top it all with the panko and bake uncovered for 30 minutes at 375.


Serve as a side dish or serve over mashed potatoes for a complete meal!


You can buy Wildtree Absolutely Onion seasoning blend at

Thanks for your support.