Earth Angel Vegan’s Frenchy Dressing is a remake from my childhood.  The French Dressing our church used to make had Campbell’s Tomato Soup, vinegar, a cup of oil and a cup of sugar and a hint of onion… it was my favorite.  Well I think I have recreated the flavor without the oil and much less sugar.  When you go no oil … salad dressing is one of the hardest things to adapt to.  I hope you will give this a try and let me know what you think.

RECIPE:

1/2 cup seasoned rice wine vinegar

1 tablespoon Wildtree Absolutely Onion – or 2 tbsp grated onion

1 small can of v8 juice (5oz)

1 tablespoon to 1/4 cup agave syrup (to your sugary taste)

Mix the rice wine vinegar and absolutely onion seasoning and let set for 10 minutes.  Then add the rest of the ingredients and shake.  Tastes best if you let the flavors marry for a few hours before using.

If you want to buy Wildtree’s preservative free seasoning blend Absolutely Onion you can purchase it at http://www.wildtree.com/gerri

Thanks for your support and ENJOY!

So far this summer vegan eats road trips have taken us to Richmond VA and State College PA.  We visited Richmond for our cousin Loren’s college graduation and then we traveled through State College for my niece Zoe’s high school graduation.  Me and my girls love hitting new towns and finding new vegan eats!  Thanks for reading this blog post…I hope you enjoy the ride!

In Richmond we went to the Pho Thien Phat Vietnamese Noodle House and had the best vegan Pho.  My daughter Molly got the grilled tofu…both dishes were delicious.

We also hit up a cute little joint named Crossroads where we had breakfast.  Bagels with vegan toppings and awesome coffees and teas… can’t make a wrong turn here! 

In State College we found a gem called the Green Bowl.  What a great idea… an all you can eat stir fry restaurant.  Well… for the record we could only eat one bowl.  They give you a green bowl and you fill it with your favorite stuff off of what looks like a salad bar.  Then they stir fry it up for you using oil or water!  Thats right… oil free options.  You pick your sauce and protein too… it was teriyaki and tofu for us!  I might just drive 3 hours to eat there again… and again… and again… yes it was that good!

We were stuffed but we did some walking around State College and found  room for vegan rolled ice cream…imagine that!   Coconut milk based ice cream for the win!  This place called Momotaro was pretty cool and pretty tasty!

Thanks for coming along on our vegan road trip!   If you are in Richmond Va or State College Pa, check these places out!

 

EARTH ANGEL VEGAN’S SWEET POTATO CURRY is a super comforting meal.  It is pretty easy to put together.  I made mine in my instant pot but you could use a slow cooker.  Give it a try, I think you will be impressed with the Thai flavors.

I suggest you prepare some fluffy jasmine rice to serve it with.

RECIPE: Serves 4

4 cups peeled and chopped sweet potatoes

2 large carrots peeled and chopped

1 large can crushed tomatoes

4 shallots quartered

4 cloves minced garlic or 1 tbsp Wildtree garlic galore

1 serrano pepper sliced thin

1 tbsp fresh grated ginger

1/4 cup red curry paste

1 cup vegetable broth

1 can light coconut milk

salt and pepper to taste

thin sliced scallions, basil leaves and lime wedges for serving

 

In the instant pot add potatoes, carrots, shallots, garlic, pepper, ginger.  Mix the vegetable broth with the tomatoes and curry paste and pour it over the potatoes.  Set the instant pot manually to 10 minutes with natural release.  When potatoes are done stir in the coconut milk bring back to a simmer and add salt and pepper to taste.  Serve with fluffy rice and top with sliced scallions, basil leaves, and lime wedge.

You can also put all ingredients in a crock pot on high for 2-3 hours or until the potatoes and carrots are tender.