Chili Relleno Bake

EARTH ANGEL VEGAN’S CHILI RELLENO BAKE mimics one of my favorite Mexican dishes.  All ingredients go into a pyrex baking dish and then gets spooned over your favorite rice.  It was simple to make and turned out delicious and filling.  You determine the heat by the type of “Rotel” style tomatoes you use.  I like the spicy but if you don’t like the heat get mild.  I hope you give it a try on you next fiesta night.  Would be great with some chips and guac and of course some Corona or Margaritas!

Chili Relleno Bake (serves 6)

You will need a pyrex baking dish and some foil wrap to cover the dish while baking.  Set oven to 350 F

6 cups prepared rice (I used brown rice)

3 large Poblano Peppers (or bell peppers)

1 15 oz can of pinto beans

1 Tablespoon of Wildtree Chipotle Lime Seasoning

1 small can of “Rotel” style tomatoes (get mild or spicy)

1 pouch of Frontera Red Chile Enchilada Sauce

Panko bread crumbs (optional)

Cut the peppers in half and remove the seeds.  Place the peppers cut side up in your baking dish.

In a skillet pour the can of pinto beans, juice and all.  Add the can of “Rotel” style tomatoes and Wildtree Chipotle Lime seasoning to the beans and start to cook over medium heat.  Using a potato masher start to mash up the beans while they are heating up.  After about 5 minutes of heating and mashing you will get a re-fried beans consistency.

If you don’t have Wildtree Chipotle Lime seasoning any mexican seasoning or taco seasoning will work.  Or to cut down on sodium use no seasoning… just as yummy.

Next ladle the bean mixture into each pepper half and top it all with the pouch of enchilada sauce.  Sprinkle the top with panko bread crumbs if desired.

Bake at 350 for 50 minutes (covered with foil).  If you used panko take the foil off and bake an additional 5 minutes.

Serve this deliciousness over prepared rice.  You can top it with vegan sour cream, fresh jalapeño peppers and cilantro.  I might top it with some shredded iceberg lettuce next time… I love shredded lettuce with beans.


To purchase Wildtree Chipotle Lime Seasoning go to


Purchase Enchilada Sauce on Amazon by clicking the link/picture below.

“Cheezy Fried” Onion and Zucchini

EARTH ANGEL VEGAN’S “Cheezy Fried” Onion and Zucchini make the perfect light summer side dish.  It just happens to be zucchini season and my zucchini are coming in the garden like crazy right now and Vidalia onions are in every market.  This is perfect with a fluffy baked potato or along side a juicy portobello steak.  Or… OMG over mashed potatoes. You can dice it finer and make it a taco or burrito filling adding rice and beans… my mouth is watering!

It is beautiful on the plate… so get fancy and serve it at your next vegan dinner party!

RECIPE: (serves 2) 

1 Vidalia onion diced (about a cup)

1 medium zucchini diced (about a cup)

2 Tablespoons of soy sauce (or your favorite alternative)

1/4 teaspoon granulated garlic

2-4 Tablespoons nutritional yeast

1/2 cup water on hand for adding in a tablespoon at a time

Salt and Black Pepper to taste

Add a squeeze of fresh lemon juice and some fresh chopped parsley for garnish and flavor (if using for taco filling make it lime juice and cilantro)

In a non-stick skillet (I LOVE MY SCAN PAN) … add the onion and soy sauce and start to saute’ while stirring on medium heat for a minute or 2 then lower to the lowest setting.  Stirring occasionally let the onions brown.  After about 5 minutes add the diced zucchini and stir… add a tablespoon of water at a time if you feel the vegetables are sticking or burning.  Sprinkle the veggies with granulated garlic and salt and pepper to taste.  I do just a little sprinkle of black pepper and add salt to my own dish if I feel it needs it.  When the zucchini is cooked to your liking (I like mine with a little crunch left) you can add the nutritional yeast… Start with 2 tablespoons … I added the whole 4 because I love nutritional yeast!  Stir it in… it might seem thick and sticking to the bottom of the pan so add a tablespoon of water at a time until you get it a little saucy and it can coat all the veggies!

Serve immediately … I like a squeeze of fresh lemon juice and some chopped fresh parsley on top!







This is my favorite brand of Nutritional Yeast… available on Amazon

Scan Pan

Scan Pan Set

Scan Pan non-stick pans are fabulous!  It is the best non-stick out there…. Give them a try!

Triple Chocolate Brownies

EARTH ANGEL VEGAN’S TRIPLE CHOCOLATE BROWNIES… are easy and delicious!  You will need some soy yogurt for this recipe.  I used the soy yogurt I made in my instant pot… but you can use store bought if you like. These brownies cut beautifully and taste amazing.

I use a mixing bowl and a large measuring cup.  You can mix the dry ingredients in the mixing bowl and the wet ingredients in the measuring cup and then combine. I bake my brownies in a 9×9 silicone baking pan.

RECIPE: Pre-heat oven to 350

Dry Ingredients (stir to combine in mixing bowl)

2 Cups whole wheat pastry flour

1/2 cup brown sugar

1/2 cup raw sugar

3/4 cup unsweetened cocoa powder

1 teaspoon aluminum free baking powder

1 teaspoon fine salt

Wet Ingredients (stir to combine in glass measure or separate bowl)

1/2 cup water

3/4 cup chocolate flavored plant milk

8 oz plain soy yogurt

1 teaspoon vanilla extract

1/2 cup vegan chocolate chips


Add the wet ingredients to the dry ingredients and mix to combine. Pour the batter into a 9×9 silicone baking pan and bake at 350 for 30 to 40 minutes (toothpick comes out clean).  I start the toothpick test at 25 minutes.  I don’t like my brownies over-done.




These brownies cut well and are deliciously chocolate…. Enjoy!