EARTH ANGEL VEGAN’S EASY FROSTING is creamy and light!  Simple to make with simple ingredients.  You will need a food processor or blender for this recipe.  I like a food processor better because you can scrape down the sides for a smoother frosting.  The one pictured I made for St. Patty’s day.  It is mint flavored… delicious on chocolate cake!

RECIPE:

1 block of organic silken tofu

6 tablespoons of powdered sugar

flavored extract of your choice (vanilla, lemon, mint, almond, orange, maple, coconut, etc.)

food grade color of your choice (optional)

In a food processor add your tofu and sugar and run until smooth, stopping to wipe sides and get it all creamy and incorporated.  Now is the time for the flavor extract of your choice.  Start with 1/4 -1/2 teaspoon and then taste.  Some extracts are stronger than others…like anise.  Add color if you wish…

If you want chocolate…skip the sugar and color.  Melt 2/3 cup vegan chocolate chips and add it to the tofu and blend.  1 teaspoon of vanilla, coffee, almond, or orange are nice extracts for blending with chocolate!

ENJOY!

EARTH ANGEL VEGAN’S CREAMY CARROT AND TURNIP SOUP… is a delicious way to win the nutritional jackpot in one easy soup!  I belong to the Northwest Pennsylvania Growers Farm Share where I get a beautiful assortment of organic vegetables every other week.  This week I got some gorgeous turnips and carrots and decided to make this slightly sweet and slightly spicy soup!  We actually woke up to snow here in north- western PA on March 7th so this soup was just what the doctor ordered.  Turnips are rich in vitamins and minerals especially vitamin C.  Carrots are also a powerhouse of beta-carotene and fiber.  This soup was simple and really good on a blustery day.

RECIPE:

3-4  turnips peeled and diced

2 large carrots peeled and diced

1 cup diced sweet onion

4 cups vegetable broth

2 cups low fat coconut milk

1 teaspoon Wildtree Ethiopian Spice Blend  (sprinkle more on before serving if desired)

1/2 teaspoon salt (more or less to taste or dietary restriction)

1/4 cup chopped fresh parsley

1/2 teaspoon black pepper

 

Add diced vegetables to a heavy bottom soup pot over medium heat.  Dry saute for 3-4 minutes and then add the vegetable broth and Wildtree Ethiopian Spice Blend.  Bring to a boil and then lower to a simmer.

Simmer until vegetables are tender.  At this point you can use an immersion blender to blend it in the pot (leaving some chunks of vegetables) or you can put about 3/4 of it into a blender to puree.  You can use a potato masher to mash it up if you don’t have access to a blender.  After it is blended to your liking add the coconut milk, salt, pepper, and parsley.  Bring this back to a simmer and serve!  This is good with crusty bread.  I was thinking some whole wheat potato gnocchi would be so good in this soup also 🙂 A pile of steamed greens would be super yummy to go along with this soup.

Wildtree Ethiopian Spice blend is a real gem!  It gives a warm spice and subtle heat.  It pairs so well with the coconut milk and carrots and turnips.

I love to use Wildtree organic spice blends in my oil free vegan recipes…

You can buy your own Wildtree spices at http://www.mywildtree.com/gerri 

 

EARTH ANGEL VEGAN’S “EGGLESS BENEDICT” is  great for a Sunday breakfast or brunch. This meal takes a few steps but it is delicious and filling.  It starts with a toasted 100% whole wheat English muffin… I like Thomas’s.  Next comes a delicious tofu scramble and then steamed spinach.  I top it off with a rich gravy made from garbanzo flour and some Sriracha!

This Recipe serves 4

4 whole wheat English muffins (Toast before serving)

Garbanzo Flour Gravy

1 cup water

1/3 cup garbanzo bean flour

1 tablespoon funky chicken powder (recipe on this site)

1 teaspoon low sodium soy sauce

black pepper to taste

Whisk all the ingredients into a small sauce pan and cook over low to medium heat until think and bubbly … Add water to thin if it becomes too thick.  Make sure you cook it long enough so that it is not gritty… the flour needs to cook.  How do you know?  Taste it silly!

Tofu Scramble

1 block firm organic tofu

1/2 bell pepper chopped (red, green, or yellow)

1/2 onion chopped

2 tablespoons dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon black salt (kala namak) optional

1 teaspoon turmeric

1/2 teaspoon black pepper

2 tablespoons nutritional yeast

1 tablespoon dried or fresh parsley

2 large handfuls of fresh baby spinach

Add your chopped onion and bell pepper to a fry pan (I use my scan pan).  Over medium heat start to cook onion and pepper while you get the tofu ready.  Add a splash of water if you are not comfortable dry cooking the onion and pepper.

Place the block of tofu in a bowl and cover with the remaining ingredients.  I find this easier to mix with clean hands but you can do it with a fork.  You need to make the tofu mixture into coarse crumbles.

Once it is all mixed and the consistency of scrambled eggs… put in in your fry pan with the onion and pepper and start to cook it on low.  It will give off some water but keep cooking and stirring until it has given off almost all of its water and may even start to stick and brown on the bottom of the pan.  It also should turn a nice yellow color. This will take about 10 minutes.

You can add your spinach now or steam it separately and put it on top.

You will put your tofu scramble mixture on top of your english muffins

Layer your delicious breakfast… muffins, then scramble, then gravy… and hot sauce if you like it spicy.

You can really eat this any meal of the day… doesn’t have to be breakfast!

Enjoy