Earth Angel Vegan’s Sauerkraut Salad is perfect for ringing in the New Year.  Sauerkraut is essential for good luck as the new year begins and what better way but with this tasty salad.  Its a perfect side dish for any dinner!

Recipe:

2 large cans or jars of polish sauerkraut -drained

1 small jar of diced pimentos

1 green bell pepper diced

2 green onions diced

2 stalks celery diced

1 cup apple cider vinegar

1/2 cup sugar

1/2 tsp black pepper

Mix vinegar and sugar and pepper until sugar dissolves.  Add the remainder of the ingredients.  Chill in the fridge for an hour or 2 for the flavors to meld.

Earth Angel Vegan’s Cheesecake Bites are yummylicious!  As they are not for every day they are the bomb for a special party or occasion.  As with most of my recipes they are versatile.  The ones pictured have an old fashioned Oreo for the base, but you could use any flavor you want.  I also topped these with strawberry pie filling because of the chocolate base but I could have used cherry and it would have been just as good.  A combo of a golden Oreo and pineapple topping sounds pretty darn good too… so use this recipe as your base and get creative!

Recipe:  Preheat oven to 350 and line muffin tins with a paper liner

1 pack of your favorite flavor sandwich cookie

1 8oz container vegan cream cheese

1 12 oz package Mori-nu firm tofu

1/2 cup sugar

1/2 tsp lemon extract

2 Tbsp cornstarch

1 can of your favorite pie filling

After lining your muffin tins with liners, drop an Oreo sandwich cookie in each liner.  In  a food processor or with a mixer – mix the remaining ingredients  except pie filling until smooth and creamy

Put about 1/4th cup of cheesy filling on top of each cookie.  Bake at 350 for about 35 minutes.  Take them out of the oven and cool.  When cool top with filling and it is best to put them in the fridge to completely cool and set up for at least 2 hours.

ENJOY!

Earth Angel Vegan’s buffalo cauliflower is lip smacking good. When you get that craving for some spicy junk food …this hits the spot. This tangy treat can be made in the air fryer or oven. I like to eat it with crisp celery or put it on top of creamy mac & cheese.  Perfect for game day or your holiday party!

Recipe:

One head of cauliflower chopped into bite-size piece

1 cup chickpea flour

3/4 cup water

1/4 teaspoon garlic salt

Your favorite Cayenne pepper hot sauce

Smoked paprika (optional)

Dried parsley or dairy free ranch seasoning (optional)

If making it in the oven preheat the oven to 375 and line a baking sheet with parchment paper.

In a bowl with a lid whisk up the batter which consists of chickpea flour water and garlic salt. Add the cauliflower and a few shakes of hot sauce and shake until every piece is coated. Turn it out onto your prepared baking sheet. Then sprinkle with smoked paprika and parsley if desired and bake in the oven for 35 to 45 minutes until your desired doneness and crispness is obtained. When it is done ….sprinkle or brush on the hot sauce …as much as or as little as you like!

In the air fryer, which is my preferred method, place cauliflower in a single layer and air fry at 390 degrees 5 minutes at a time until desired crispness. Turn pieces as needed. When done toss pieces in hot sauce.

I like to eat this with crisp cool celery. You could serve some vegan ranch dressing on the side. It is super delicious on top of vegan macaroni and cheese.