EARTH ANGEL VEGAN’S CASHEW CREAM OF ASPARAGUS SOUP

EARTH ANGEL VEGANS CASHEW CREAM OF ASPARAGUS SOUP is one of the best soups i ever tasted!  It is really that good and not too hard to make.  You do need a good blender and I have a *Vitamix so that worked out well.  It was rich and creamy and so incredibly flavorful.  A perfect all season soup that would be delightful for brunch, lunch or dinner!  Give it a try!  In the picture it is paired with the french chickpea salad for an amazing  lunch.

IMG_6069

RECIPE:

2 CARTONS OF OIL FREE VEGETABLE BROTH

2 BUNCHES OF FRESH ASPARAGUS

2 TABLESPOONS OF WILDTREE ABSOLUTELY ONION SEASONING MIX

1 CUP PLANT MILK

2 LEVEL TABLESPOONS CORNSTARCH

1/2 CUP RAW CASHEWS

IMG_1612

BEFORE YOU BEGIN YOU MUST SOAK THE RAW CASHEWS IN WARM 1 CUP WATER FOR AT LEAST 1 HOUR.

IMG_1613

ROUGH CHOP THE ASPARAGUS AND PUT IT IN A HEAVY BOTTOM SOUP POT WITH THE BROTH AND SEASONING AND BRING TO A BOIL.  LOWER TO A SIMMER AND COOK UNTIL THE ASPARAGUS IS VERY TENDER ABOUT 45 MINUTES

IMG_1614

AFTER THE ASPARAGUS IS VERY SOFT ADD IT TO YOUR BLENDER AND BLEND UNTIL SMOOTH.  THIS MIGHT HAVE TO BE DONE IN BATCHES AND BE VERY CAREFUL NOT TO GET BURNED ON THE STEAM.  WHEN THE BROTH AND ASPARAGUS ARE A PUREE RETURN THEM TO THE SOUP POT

NOW IT IS TIME TO DRAIN THE CASHEWS.  ADD THE DRAINED CASHEWS TO THE BLENDER WITH THE PLANT MILK AND CORN STARCH.  BLEND THIS FOR AT LEAST ONE MINUTE UNTIL SMOOTH AND CREAMY.

ADD THE CREAMY CASHEW MIXTURE TO THE BLENDED ASPARAGUS AND BRING TO A GENTLE BOIL FOR 1 MINUTE.  TASTE FOR SEASONING AND ADD SALT AND WHITE PEPPER TO TASTE!  IMG_6069

ENJOY YOUR SOUP WITH A DELICIOUS SALAD AND CRUSTY BREAD OR A ROLL…

YOU CAN BUY WILDTREE ORGANIC SPICE BLENDS (ABSOLUTELY ONION) FROM ME AT http://www.mywildtree.com/gerri

 

EARTH ANGEL VEGAN’S CHIK-N SALAD

EARTH ANGEL VEGAN’S CHIK-N SALAD was born because we finally went to the Flaming Ice Cube for lunch and had a delicious chicken seitan salad there that was so creamy dreamy I knew it had to be loaded with fat.  I also knew I had to try and recreate it with out the processed vegan mayo to get the oil out of the recipe.   This version is not nearly as creamy but equally delicious.  After making it I am now determined to make my own seitan… if I ever get the time.

Lunch at the Flaming Ice Cube in Boardman, OH was very good!  Always nice to go to a restaurant and not worry about animal products however most menu items were heavy on the fats and oil.  We got a trio appetizer that was a delicious hummus, an artichoke dip, and their chicken salad (seitan).  I got the TLT… tempeh, lettuce, and tomato sandwich (mayo on the side) and the black bean chili which should have been named mushroom chili and it was fabulous!

Since having this lunch the chicken salad was on my mind, thus…My version of seitan chicken salad…

RECIPE:

1 package of chicken  style or traditional seitan

1 block organic silken tofu

1 tablespoon lemon juice

1 tablespoon white vinegar

1 tablespoon dijon mustard

1 teaspoon maple syrup (optional)

1-2 tablespoons wildtree dill dip seasoning (I like 2 TBSP)

1/4 cup minced red onion

1 cup chopped celery

1-2 cups sliced red grapes (I like 2 cups)

salt and pepper to taste

In a food processor grind the seitan to coarse crumbs and then put into a mixing bowl

IMG_1513

Now add the next 6 ingredients (all but the onion, celery and grapes) into the food processor bowl and blend until creamy like mayo.

IMG_1509

Mix the tofu mayo mixture with the seitan and onion, celery, and grapes.  Chill for at least an hour for the flavors to marry.  You can leave the grapes out but I love the sweet and crispy cool flavor they give.  I usually add double grapes!

 

Serve on a bun or lettuce wrap… also good on whole grain toast. I topped it with lettuce and tomato…YUM!

You can purchase Wildtree Dill Dip blend from me at http://www.mywildtree.com/gerri

Enjoy and thanks for your support 🙂

Welcome 2018… Farewell 2017… An Earth Angel Vegan Year In Pictures!

2017 Was a busy year for Earth Angel Vegan.  My 3 daughters and I were very busy vegans!  It started with the marriage of my middle daughter on January 7th.  If you are 100% plant based no oil you know how difficult events like weddings can be.  It was a beautiful day and it all worked out well.  A lot of pre-planning helps to keep you on track.

P10001290

In March I got to attend the Prevent and Reverse Heart Disease Conference for Women at the Cleveland Clinic.  I also got to meet my role model… Dr. Caldwell B. Esselstyn.  Dr E is an amazing man and testament to whole food plant based diet health.

 

 

 

 

 

 

 

 

We enjoyed a great plant based lunch and learned so much!  This years conference is March 10, 2018 and we already have our tickets!

 

We kicked off the summer with a trip to Richmond Virginia.  Vegan is not a foreign word there like it is in my small town in Western PA.  We so excited to have options everywhere we visited!

 

 

 

 

 

We got to visit so many restaurants that were vegan friendly and had a great time visiting with family!

 

 

 

 

 

Visiting a city that embraces our way of life gave me some hope for the future!

I spent a day with each daughter and tried to find some local gems that would accommodate our vegan lifestyle and learned that we had more options than I thought.  Most places are happy to cater to vegans… all you have to do is ask!

 

 

 

 

We hit local places and took a weekend trip to Geneva on the lake and visited some wonderful wineries.

 

 

 

 

 

Earth Angel Vegan also hosted some vegan dinners and trips!  PNC park hosted vegans to a ballgame and set up an awesome buffet for us.  We had a lovely vegan dinner party at Aqua Pazzo and Avalon at Buhl.

 

 

 

 

 

We met some awesome friends and welcomed so many to our group!

 

 

 

 

We teamed up with some new vegan friends with Mahoning County Vegan and had a beautiful yoga and vegan potluck Sunday.  We also joined them for a fancy holiday gathering at the Springfield Grille in Boardman OH.

23825522_10115527196964704_1013682400_o

 

 

 

 

 

IMG_1258

We had a delicious family and friends Vegan Thanksgiving Dinner at my home.  It was heartwarming to see everyone enjoying a plant based holiday meal together.

7135636B-DAEA-4085-86F0-FC16887465F9

As I look back on my year in pictures I see so many wonderful things.  There were bad and good to the year but during this reflection I will make new resolutions.  We all need to learn from our mistakes and build on our successes.  Take some time to look back on your year and make some goals for 2018.  Be kind to every living being and take care of yourself.  Make your health your number one priority.  Be the change you want to see in the world.  Take a stand for something you believe in.

It was an amazing, eventful year for EARTH ANGEL VEGAN and I want to thank all who participated.  In 2018 I hope to continue learning and teaching about the plant based vegan lifestyle.  I am seeing change happening all around me.  Times are changing my fellow vegans and it is an exciting time.

IMG_4464

I want to wish you all a happy and healthy 2018.

Happy New Year my friends!

Nacho Salad Bowl With Pumpkin Cheezy Sauce

EARTH ANGEL VEGANS NACHO SALAD IS a delicious way to get your daily dose of veggies!  It was so good and filling that it could make a whole meal!  The pumpkin cheezy sauce is so easy and so tasty you will want to put it on everything.  Put all the ingredients out and your family can build their own salad bowl with all their favorite toppings!

Recipe: 4 large salads

Salad Base –  my salad base was butter crunch lettuce, romaine, red cabbage, chopped peppers, cucumbers, and green onions.  Use your favorite salad base for 4 large salads. Add the rest of the ingredients in order making a layered salad!

IMG_1409

2 Cups frozen corn thawed (1/2 cup on each salad)

2 cups black beans  (1/2 cup on each salad)

IMG_1410

1 hand full of nacho chips crunched up per each salad (I make my own oil free in the air fryer)

IMG_1411

2 cups pumpkin cheezy sauce (recipe will follow) 1/2 cup on each salad! 

IMG_1412

2 cups guacamole (prepared or home made) 1/2 cup on each salad

IMG_1413

2 cups of your favorite salsa… hot, med, or mild…  (1/2 cup on each salad)

IMG_1414

Garnishes like jalapeno slices, lime wedges, cilantro, olives… your choice

IMG_4363

Pumpkin Cheezy Sauce (makes 2 cups)

1 1/2 cup pumpkin puree (not seasoned, just plain)

1/3 cup nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 – 1 teaspoon of salt (may be omitted but salt adds to the cheese taste)

1/2 teaspoon paprika

a pinch of tumeric

a pinch of black pepper

1/2 to 1 cup plant milk

Add pumpkin and all dry ingredients to a small sauce pan and whisk together.  Over medium heat add 1/2 cup plant milk and whisk… add more plant milk to get to the consistency you like for cheese sauce up to 1 cup.  Bring to bubbling and taste… add more salt if you think it needs it.

I serve it warm on the salad!

IMG_4363

ENJOY!

 

Crock Pot Stuffing… An Earth Angel Vegan Thanksgiving Treat!

EARTH ANGEL VEGAN’S CROCK POT STUFFING was the highlight of Thanksgiving dinner this year.  My sister-in-law came for dinner and then woke up dreaming about this stuffing in the middle of the night!   My mom always made a simple but delicious stuffing.  She actually stuffed it into a turkey and it was moist and delicious.  It was however, loaded with butter and turkey fat :(.  I wanted to mimic the flavor as well as the moist texture and came up with this recipe.  Topped with mushroom gravy it was the highlight of our Thanksgiving dinner!  Give it a try at you next holiday meal.

RECIPE:

1 loaf bread (preferably no oil) *If you are local Giant Eagle Tuscany bread works well

1 carton vegetable broth

1 yellow onion diced
1 stalk celery diced
2 tablespoons good poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Cut bread into bite sized cubes and let dry out for a few hours on a cookie sheet
In a skillet add 1/2 cup broth with onion celery and poultry seasoning and simmer until the onion is soft
In a large bowl add the slightly dry bread cubes and sprinkle the salt and pepper over them.  Then add the  cooked warm onion celery mix and toss it up with your hands.
Throw it all in a crock pot and pour the rest of the vegetable broth on and stir it up.  Cook it on low for about 4 hours.  It will seem like it too sticky in the middle and getting dry and stuck to the sides but keep the lid on and stir it around every 20-30 minutes.  After 4 hours on low turn it to the warm setting.  
*I tried this with a multi-grain seed bread and it did not work out well.  I also used a sour dough but you could really pick up the sour flavor.  I think a plain oil free Italian or French bread would work the best.  The crock pot should be pretty full of bread and you will use a whole carton of vegetable broth.  It will seem like it is going all wrong about an hour into the process but keep it on low and stir it every 20 minutes or so and it will turn out fine!  I did actually make two crock pots full for our family… we love stuffing 🙂
Serve with gravy and mashed potatoes!
FullSizeRender
We had a wonderful VEGAN Thanksgiving… here are some of the pictures of our lovely meal.  We were truly blessed with food, family, and friends…

My Favorite Salad Dressing Recipe with Balsamic Vinegar from THE HAPPY EGGPLANT

EARTH ANGEL VEGAN’S FAVORITE SALAD DRESSING… When I was switching to this way of eating (WOE) I knew I would need to eat a lot of salad, especially when eating out.  Lets face it… in a lot of restaurants sometimes a salad is all you can get when all you eat is unprocessed plant foods.  Salad dressing was a problem for me.  I had a real hard time finding one I could like let alone love.  I love this salad dressing!  The base of it is balsamic vinegar and it really does make a difference which one you use.  You really need to find a good high quality balsamic.  I have found a fantastic balsamic vinegar locally at THE HAPPY EGGPLANT.  The Happy Eggplant is an awesome small town store that has everything you could ever think of for your cooking, kitchen, and baking needs and they also happen to import an excellent balsamic vinegar.  They import this vinegar from Modena Italy and if you save your bottle you even get a discount on the refills!

I whip up this salad dressing and keep it ready made in the refrigerator and I take a little to go bottle of it with me everywhere I go!  It turns any salad into a delicious meal!

MY FAVORITE SALAD DRESSING RECIPE: 

1 cup good quality balsamic (I USE ARISTON BALSAMIC) 

1/4 cup rice wine vinegar

1/4 cup dijon mustard (one you like the taste of)

Sometimes I add 2 tablespoons of plain hummus when I have it on hand… it adds a little more body to the dressing and some good garlic flavor!  If you are not a mustard fan drop the amount of mustard to 1/8 cup.  You can play around with the amounts in order to get the taste you like.  This particular ARISTON BALSAMIC is so good it can be used alone.  

Put your ingredients in a shaker and really shake it up.  If using a thick hummus sometimes you need a blender.  If you use a lesser quality balsamic taste it and add 1 tablespoon pure maple syrup to enhance the flavor.   

So on this small business Saturday… I would like to give a shout out to THE HAPPY EGGPLANT for the awesomeness they bring to my little town!  I encourage you to stop in and see what culinary treasures you can find and get yourself some of this amazing balsamic vinegar!  Tell them EARTH ANGEL VEGAN sent you!

S’MORES MUFFINS

EARTH ANGEL VEGAN S’MORES MUFFINS WERE OUT OF THIS WORLD GOOD.  I got some accidentally purchased graham flour and immediately thought graham crackers… and once you think graham crackers… your mind just jumps to S’mores!  They were easy to make and delicious to eat when warm.  The vegan chocolate chips were oooey gooey and the vegan marshmallow was crispy deliciousness.

RECIPE – makes about 10 muffins  Preheat oven to 350 degrees

Dry ingredients:  In a mixing bowl add…

1 cup graham flour

1/2 half cup whole wheat pastry flour

2 tsp baking powder

1 tsp baking soda

1/2 teaspoon cinnamon

a pinch of salt

1/2 cup brown sugar 

whisk these dry ingredients together

Wet ingredients:  In a glass measure or other bowl add…

1 cup pumpkin puree

1 cup unsweetened applesauce

1/4 cup molasses 

1 teaspoon vanilla extract 

Now stir your wet ingredients into your dry ingredients until it is all incorporated.

add 1/2 cup of vegan chocolate mini chips to the batter (3/4 cup if you want them super chocolaty)

Cut vegan marshmallows into 4’s or use mini

Scoop batter into prepared muffin pan or liners and top with chopped vegan marshmallows

Bake at 350 degrees for 25 minutes!

 

Enjoy!

Vegan Wood-fired Pizza … in our little town? Yep!

EARTH ANGEL VEGAN VISITED HOT SHOTS IN MASURY OHIO TO TRY THE PIZZA…I don’t know about you but when I see the word VEGAN on a menu I get very excited.  We happen to live in an area where the concept is not so popular.  I have been hearing about this new little place that makes wood-fired pizza and thought we would stop and I could ask all the usual questions about the ingredients… but …when she handed me the limited menu and I saw VEGAN… well I could hardly contain myself.

Vegans can get a 12 inch wood-fired pizza with fire roasted tomato sauce and FOUR TOPPINGS for $10.50… that is a steal!

This place could be featured on diners, drive-ins, and dives… It is a quaint place with pool tables and canned beer… but the PIZZA WAS DELICIOUS!

And yes… they have great stuff for your non-vegan friends and family!

 

Dine in or take out but give them a try!

Beef-less Stew

EARTH ANGEL VEGAN’S BEEF-LESS STEW is so tasty and easy to make that you will be making it all winter long.  It is a stick to your ribs kind of dish.  It is full of whole food ingredients and the right amount of seasoning.

Recipe for 4

4 large or 6 medium potatoes cut into chunks

2 large carrots cut into chunks

2 stalks celery cut into chunks

1 small yellow onion diced

1 cup sliced mushrooms

1 cup frozen green beans

1/2 cup frozen green peas

1/4 cup nutritional yeast

1/2 teaspoon Wildtree herb grilling marinade (or poultry seasoning)

1/4 cup low sodium soy sauce

1 tablespoon paprika

1 tablespoon smoked paprika (optional for smokey flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

3 cups vegetable broth

1/2 cup plant milk or additional vegetable broth

2 tablespoons cornstarch

In a heavy bottom pot add the mushrooms, onions and celery and over medium heat start to dry saute them.  Keep stirring them around… the vegetables will start to give off some liquid.  When they start to give off liquid add all of the seasonings and the soy sauce.  Let this cook for about 5 minutes on low and then add all the rest of the ingredients except the frozen peas, plant milk and cornstarch.  

Bring to a boil and then lower to a simmer and cook over this medium low heat until the potatoes are cooked through about 45 minutes.  Taste the broth and add salt and pepper if you feel it needs it.  When you can pierce the potatoes with a knife and they are soft you can thicken the broth.  To thicken the broth make a slurry of plant milk (or extra vegetable broth) and cornstarch. Mix the liquid and cornstarch and then pour it into the stew.   Stir the slurry into the stew and turn up the heat to bring it to a boil.  Keep stirring until the sauce comes to a boil and  is thickened.  Let boil for about a minute and then turn off the heat and throw in the peas.

This can be made in your slow cooker by putting all the ingredients except peas, plant milk and cornstarch into your slow cooker.  Cook on low 5-6 hours or on high 3-4 hours.  When vegetables are tender thicken the sauce.  If you crock pot runs hot I would add an additional 1/2 cup vegetable broth. Crock pots should be at least 1/2 full to operate properly.  You could also make this in a pressure cooker in about 20 minutes.

You can serve this over egg free noodles for a extra special meal.  My mom always made this stew and we had it with crusty bread and pickled beets.

Good old fashioned comfort food… Enjoy

You can buy Wildtree herb grilling marinade at http://www.mywildtree.com/gerri

Earth Angel Vegan… a new era of Vegan! A plant based era!

What is the difference between plant based and vegan.  I happen to be both and I will explain why.

Vegan can be a noun… an identity… one could say I am a Vegan!   Veganism is a complete avoidance of all animal products for the sake of and protection of animal lives whereas pant-based is a lifestyle, more of an adjective.  Plant based whole food  is also an avoidance of all animal products with the inclusion of avoidance of processed foods and oils for the sake of and protection of human life.   Someone on a whole food plant based diet is by default a Vegan.    I am a Vegan… because I am plant based.  Vegans technically can live on junk food like Oreos and chips and soda pop and be true to their identity whereas people on a whole food plant based diet cannot.

Once you commit to a whole food plant based diet for the sake of your own health and well being you quickly learn that you cannot only survive without animal products but you begin thrive without animal products.  Why does this happen?  You see, there is a diet designed by nature for every species and the diet designed for your human body consists of only plants.  Plants such as whole grains, vegetables and fruits, and nuts and seeds.  When you eat the diet your body was designed for miraculous things begin to happen.  Your body can now let itself heal and without further re-injury by food,  be the amazing machine it was designed to be.

Once you begin to thrive on a plant based diet you begin to realize that you are the keeper of the kingdom and no animal needs to suffer or die simply to feed your addiction to foods high in fat, sugar and salt.  Fat, sugar, and salt are the culprits of food addictions.  No one ever craves a raw piece of pork or a plain boiled chicken breast.   They crave meats fried in oil and covered in cheese, sauces,  or seasonings.  They crave fat, sugar, and salt.  Once you cleanse your palate of these kinds of foods… the foods your body was meant to have really start to taste good and you quickly realize that no animal needs to suffer or die for you to thrive.

Humans are currently raising billions of animals just for consumption.  I RESTATE BILLIONS.  This practice is causing monumental harm to animals, our health, and our planet.  People go to the grocery store to buy meat and dairy all nicely packaged and heavily promoted without a second thought to how it got there.  People mindlessly purchase and gorge on products that come from causing an animal to suffer or die or both.

Earth Angel Vegan is here to make a new mark.  It is a new era of vegan that will not only protect the animals but will protect human life and health all while protecting the planet we live on.   I challenge you to a whole food plant based diet for 10 days.  10 days of eating only whole plant foods.  There are many recipes on this blog that are delicious and satisfying.  I truly believe you will feel better and want to continue.  You will have some internal motivation when you weight is dropping and your ailments are packing up and moving out.  Do it for yourself, the animals, and the planet… Remember…We are the keepers of the kingdom and it is our responsibility to protect this earth and all its inhabitants.

I challenge  you to be an EARTH ANGEL VEGAN