EARTH ANGEL VEGAN had a great time at the ball park last night.  MLB Vegan Night was a success.  We had some great food with some good friends.  It was nice to see so many like minded individuals in one place.  Hope Haven Farm Sanctuary had a table set up and you can check them out at http://www.HopeHavenFarm.org, they are doing great things for our furry friends.  We also got information on the Pittsburgh Vegan Festival that will be held on Saturday, October 28th from noon to 6pm with Dr. Neal Barnard of Physicians Committee for Responsible Medicine as the headlining speaker.  You can check that out on their Facebook page by subscribing to Pittsburgh Vegan Festival.  There was also a table set up by the Humane Society of the United States with some good resources for those who value the lives of animals.  The highlight for most of us was getting to meet “Doc” the pig, he was a sweetie!  Hope you enjoy looking at our pictures from MLB VEGAN NIGHT at PNC park.

We had Barbecue jack fruit sliders, Vegan burgers, Sweet potato tacos, Kale salad,  Buffalo cauliflower, and several other vegan snacks. The food was excellent!

SHOUT OUT TO HIPPY AT HEART clothing for making our tee-shirts.  Check them out at thehippyatheart.com

Hippy at Heart clothing brand was established in 2013 and is based out of Pittsburgh, PA. As an independent clothing brand, we are focused on the modernization of “Hippy” as a lifestyle term. Contrary to the 60’s & 70’s version known as “Hippie”, we are focused on the present, while holding some of the same values as the past. A Hippy is unconventional, while still working hard. They appreciate every thing natural. They love their country, but don’t have time for it’s politics. Hippy at Heart continues to do our part to show love and spread it everywhere that we go. We are a collective of many people, with one bright soul.

– Brandon Moon

Creative Director – Hippy at Heart Clothing

If you are interested in purchasing a tee shirt contact me at info@earthangelvegan.com

And yes the Pirates won!

EARTH ANGEL VEGANS BUTTERNUT SQUASH MAC AND PEAS might just be my new favorite meal.  All plant based with no oil and gluten free because I used brown rice pasta!  Peas add flavor, color, fiber and sweetness!  You will love this one for sure!

RECIPE:

3 cups  butternut squash cut into cubes

1 small yellow onion minced

1 Tablespoon Wildtree Garlic Galore or 2 cloves garlic minced

2 cups oil free vegetable broth

1/2 cup nutritional yeast

12 oz pasta (I used brown rice elbows) cooked according to package

1 cup frozen peas

salt and pepper to taste

Put water on to boil and make pasta according to package directions.  At the end of the cooking time when the pasta is al dente… add the peas to the boiling pasta and water and then drain the pasta.  The peas will immediately thaw but retain their crispness and color.

In a large skillet add the onion and garlic to a medium hot pan and stir around until fragrant.  Do not let the garlic brown.  Add splashes of vegetable broth as needed until the onions are translucent.  Then add the squash and the rest of the broth and bring to a boil, lower heat and simmer on low until squash is tender and liquid is somewhat reduced… about 15 minutes.  Taste broth now for your liking of salt and pepper and add it accordingly.  Turn of the heat and add this mixture plus the nutritional yeast to a blender or food processor to make a puree.  Be careful as the mixture is HOT.   You can also use an immersion blender if your pot is deep enough.

Mix the butternut puree into the peas and pasta and serve… YUM!

You can buy Wildtree Garlic Galore Seasoning from me at http://www.mywildtree.com/gerri

Thanks for your support!

 

 

EARTH ANGEL VEGAN’S WILDTREE MUSHROOM LOVERS MUSHROOMS were a hit!  Serve them with mashed potatoes, rice, or quinoa!  They are super easy!  Just need a few Wildtree key ingredients!  Nearby friends… A Wildtree order is going in tomorrow or look at the link at the end of this recipe and order online at your leisure!  Order and pay online and Wildtree will be delivered to your doorstep!

Recipe:

20 oz baby bella or white button mushrooms (wiped off)

1 cup veggie broth

1 tablespoon Wildree Garlic Galore

1 tablespoon Wildtree Absolutely Onion

1 tablespoon Wildtree Worcestershire sauce

1 tablespoon low sodium soy sauce

Put mushrooms in a crock-pot, electric pressure cooker, or dutch oven on the stove top.  Put the rest of the ingredients in a shaker bottle and shake it up.  pour it over the mushrooms.

If in a crock-pot cook on low for 3-4 hours or high for 1-2 hours, stirring occasionally.  If in a pressure cooker manually set it for 5 minutes.  If on the stove top bring to a boil and put on low simmer for about a hour, stirring occasionally.  Top with chopped fresh herbs of your choice just before serving.

You can thicken the liquid at the end with 1/4 cup vegetable broth mixed with 1 teaspoon cornstarch… make a slurry and add it to the mushrooms and bring back to a boil to thicken.

Wildtree products are all natural and preservative free!  These are certified organic and they are so good you can use them in all your vegan dishes!

You can buy Wildtree from me at http://www.mywildtree.com/gerri

THANKS FOR YOUR SUPPORT

EARTH ANGEL VEGAN’S CHICKPEA CHILI MAC is smokey and spicy.  Make it all in one pot!  Easy and delicious.

Recipe:

1 yellow onion finely chopped

1 carrot chopped

1 red bell pepper chopped

1 smoked jalapeno pepper (or regular jalapeno chopped plus 1 tablespoon liquid smoke)

2 Tablespoons chili powder

1 Tablespoon smoked paprika

1 Tablespoon Wildtree garlic galore

2 Tablespoons tomato paste

15 oz can of plain tomato sauce

1 cup of your favorite beer  (or vegetable broth)

3 cups water

3 cups small raw pasta (like shells or elbows)

1 15 oz can drained chickpeas

1/4th cup of nutritional yeast

1/4 cup of maple syrup

For garnish when serving… lime wedge and chopped cilantro

 

In a large deep dish skillet cook veggies (onion, carrot, and  jalapeno and red pepper) in a dry pan until softening… if sticking add a little of the beer/broth.  Then add all the seasonings and stir for a minute or two.  Then add the tomato paste and stir for a minute or two.  Then add the remainder of the ingredients, stir and simmer 10-12 minutes stirring frequently until the pasta is tender.  You may want to cover it between stirring to cook the pasta better.

Serve with lime wedge, cilantro, more jalapenos and tortilla chips if you like… YUM

Buy Wildtree Garlic Galore from me at http://www.mywildtree.com/gerri  It is all natural with no preservatives!

Thanks for your support

Earth Angel Vegan’s Pizza was made with Wildtree Whole wheat Pizza Dough mix and Wildtree Pizza Sauce Seasoning.  It was super easy to throw together.  Here is how I did it…

 

 

1 package of Wildtree pizza dough mix – make according to package directions… I added 2 extra tablespoons of warm water instead of the oil… NO OIL!   It has to rest 10 minutes.

2 cups of extra thick tomato sauce (we found this at GFS) or any tomato sauce and add 4 tablespoons of tomato paste if you want it thick!

1 tablespoon of Wildtree Pizza Sauce Seasoning

2 tablespoons real maple syrup (to taste or leave out)

Veggie pizza toppings of your choice – I used red onions, red bell peppers and sliced mushrooms (I put the veggies in my air fryer at 370 degrees for 10 minutes to soften them).  You could put them on a baking pan on parchment and soften them in your oven as well.

Nutritional yeast for sprinkling on top (optional)

Make the dough according to package directions… all you need is very warm water and a little extra flour for kneading the dough.  Each box has 2 servings… I made both and then divided the dough into 2 balls and let rest for 10 minutes.

Mix the tomato sauce (I like extra thick sauce also called heavy).  I found a large can of extra thick no oil pizza sauce at Gordon Food Services in Niles Ohio.  If you can’t find one just use 2 cups of regular tomato sauce (seasoned without oil) and 2 tablespoons of tomato paste per cup.  Add a tablespoon of Wildtree Pizza Seasoning and maple syrup (or brown sugar) and stir it up! A little sweetener takes the acidity away.  You can leave it out if you like but taste the sauce before you use it… it should be flavorful and not bitter!

Chop any veggies you like to put on your pizza.  If they are raw I suggest cooking them first.  I put mine in my air fryer but you could use the oven or skillet on top of the stove… just to soften them.

Follow the directions on the package and spread the dough out.  I put mine on parchment paper since I used no oil and didn’t want it to stick.  Spread on the sauce and toppings!

Bake your pizza at 400 degrees for 15 to 20 minutes and ENJOY!

 

These products make vegan pizza night so easy and yummy!  Each person can make their own pizza with their favorite toppings!

You can buy all natural, organic Wildtree products from me at http://www.mywildtree.com/gerri

Thanks for your support!

EARTH ANGEL VEGAN Hosted a night out at Aqua Pazzo Restaurant in Boardman, OH.  Chef Mark Canzonetta made us an incredible plant based (vegan) meal with no added oil.  He created a four course meal that was so delicious anyone would have enjoyed it.

For the first course he served us Borlotti beans and summer greens.  It was so tasty.  The food was locally sourced also.

The second course was a yellow tomato bisque made with tomatoes from Molnar farms!

The main event was a wood oven roasted cauliflower steak with sweet corn risotto and pickled vegetables.  Delicious!

For the dessert we had a delightful cheesecake topped with fresh fruit. To die for!

The wine selection was awesome.  I paired my meal with a delicious light and crisp Riesling.

The company we kept was just as awesome as the meal!

I want to give a big shout out to Chef Mark and the Aqua Pazzo Staff for making a great meal and making a great memory!