Garlicky White Bean And Spinach Soup in the I-pot

EARTH ANGEL VEGAN’S Garlicky White Bean and Spinach Soup comes together in 10 minutes with the use of the instant pot. This soup is so easy to put together and tastes like you’ve spent a long time on it. It’s perfect on a fall or winter day with a chunk of crusty French bread. The amazing bread we had with our dinner is from Going with the Grain Bakery in Harrisville Pennsylvania. Master baker Lori Sands delivers some amazing vegan and oil free options. Order this country French loaf at Check out their site for pick up locations… I picked mine up in New Wilmington Pennsylvania at The Silk Road fair trade market.

This soup could easily be made on the stove top or slow cooker.


1 medium yellow onion chopped

3 cans white kidney beans

2 tablespoons chopped garlic

1 tablespoon Italian seasoning

1 carton vegetable broth

2 cups chopped fresh spinach

Pinch red pepper flake (optional)

Salt and pepper to taste

Set the instant pot to sauté and add the chopped onions and a splash of the vegetable broth. When it starts to sizzle add the garlic and Italian seasoning. You can add the red pepper flake if you want a little heat. When onion is softened add the rest of the carton of broth and 2 cans of beans that have been rinsed. Put the lid on. Change the setting to manual and set for 3 minutes. Take the other can of beans juice and all and blend in a food processor, blender or hand mash. You will add this to the soup when the lid is removed after cooking time and manual or forced steam release.

Chop a few handfuls of fresh spinach.

When the time is up you can let your soup naturally release pressure or you can quick release. When able open the lid you can add the puréed beans and chopped spinach. The spinach will immediately wilt. Taste for salt and pepper needs and add it accordingly. If making this on the stove top or crock pot add all ingredients except spinach and cook until bubbly hot and the flavors meld. Add the spinach at the end.


Autumn Oatmeal Cookies

EARTH ANGEL VEGAN’S Autumn Oatmeal Cookies hit the spot on a cool fall day.  Perfect with a cup of spiced tea.  These cookies are easy to throw together and make the house smell amazing.  They are chalk full of good fiber…whole wheat flour, oats, and pumpkin…what’s not to love?  Give them a try.


Preheat oven to 350 and line your cookie sheet with parchment paper.  These will bake for 15 minutes and this recipe makes approximately 2 -2 1/2 dozen cookies

Dry Ingredients:

1 cup whole wheat pastry flour

3/4 cup old fashioned oats

1/2 cup brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

1 teaspoon baking soda

pinch of salt

Wet Ingredients:

1 flax egg (1 tablespoon ground flax seed in 3 tablespoons of water til goopy)

1/2 cup pumpkin puree

1/2 cup applesauce (you may use 1/2 cup vegan butter if you wish)

1 teaspoon maple extract (you can use vanilla in a pinch but the maple is awesome)

1/2 cup chopped nuts – I use walnuts but you could use pecans or macadamia

Mix the dry ingredients to incorporate well and then mix in the wet until combined.  Stir in the nuts.  I use a cookie scoop to drop balls of cookies onto the parchment and then smash down with a fork.  You could use a kitchen tablespoon also.  Just try to keep them all the same size.

Bake for 15 min… let cool slightly and ENJOY! img_6645img_6646img_6647img_6648img_6652


EARTH ANGEL VEGAN Granola can be customized to whatever flavor you love…sweet or savory! Mine this time was pumpkin spice. It is very easy to make and comes out crispy and delicious. Perfect as a cereal or as a topping for yogurt, nice-cream, baked fruit, raw fruit salads or just as a snack by the handful. Switch up the spices and this granola could be a savory snack or topping. Use your imagination!



Pre-heat oven to 340 degrees and line a baking sheet with parchment paper

2 cups old fashioned oats

3 Tablespoons agave or pure maple syrup

1/4 cup unsweetened applesauce

1/4 cup pumpkin seeds or sunflower seeds – or more if you like

1-2 Tablespoons of your favorite spice mix (I used pumpkin pie spice)

1/2 cup dried fruit (raisins, cranberries, cherries etc) – optional to add at the end

Combine all ingredients except dried fruit and stir to combine until none of the oats are dry.  Spread the mixture on the baking tray in a thin layer.  Bake for 15 minutes take out and stir and return for another 15 minutes.  Remove from the oven and let cool… mix in dried fruit if using.  It will crisp more as it cools.  Store in an airtight container.

You can use savory spice mixes as well and then the spicy granola can be used on a salad or eaten like a crunch snack. If you are going to make it savory… leave out the syrup and add an additional 3 Tablespoons of the applesauce.  Chopped nuts can be added to both the sweet and savory mixes.  Orange, lemon, or lime zest can be can also be added to the moist mix before baking.




I used my granola to top my chocolate nice-cream!  It was delicious!    Going to try it on some baked apples this week.  It makes the house smell amazing!  An excellent way to… eat your oats.