Easy Lentil Loaf

EARTH ANGEL VEGAN’S LENTIL LOAF is so simple and delicious you will want to make it every week! Dr. Greger says that lentils have the second-highest antioxidant content among all tested legumes.  Healthy, easy and delicious for the win!

RECIPE:

Preheat the oven to 350.  I use a silicone loaf pan but you could use a regular loaf pan if you line it with parchment to prevent sticking.

1 cup cooked brown lentils

1 cup quick oats

1 cup of your favorite fresh or jarred salsa (mild, medium, or hot… you decide)

1 cup of your favorite barbecue sauce

Cook your lentils according to lentil package (or buy canned)

Mix oats, lentils, and salsa in a mixing bowl and then pack it into your loaf pan.  Top with barbecue sauce and bake covered for 45 minutes.

Let sit about 30 minutes before cutting and thats it!  SO EASY!!!!   Best served with mashed potatoes… YUM … and leftovers make good sandwiches 🙂

img_3179

BANANA BREAD

EARTH ANGEL VEGANS BANANA BREAD might be low sugar but it is big on banana flavor!  Enjoy this healthy version of beloved banana bread with ingredients like whole wheat flour, flax meal and walnuts.  This is perfect for breakfast, brunch or after dinner with a cup of coffee or tea.  It is beautiful baked in a Bundt pan… just as pretty as it is delicious.

Pre-heat oven to 350

I use a silicone Bundt pan but you could use a silicone loaf pan.  I use silicone because there is no fat or oil in this recipe. If you use a regular loaf pan … line it with parchment paper. I also use organic ingredients whenever available.

In a large mixing bowl place the dry ingredients:

2 cups whole wheat pastry flour

1/2 cup sugar

1 1/2 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 cup quick or old fashioned oats

In another mixing bowl place the wet ingredients:

3 tablespoons of ground flax and 1/3 cup warm water (let this sit while you mash the bananas). You can use a food processor to mash the bananas and milk together for a smoother batter.

3 over ripe bananas peeled and smashed

1/2 cup applesauce

1/2 cup oat milk (or other plant milk)

1/2 cup soy yogurt (or other plant yogurt)

1 teaspoon of vanilla

In the bottom of the Bundt or loaf Pan Sprinkle the following mixture

3-4 Tablespoons each… chopped walnuts, brown sugar, and oats

Instructions: 

Now mix the wet ingredients into the dry to form a batter.  Pour your batter into your pan and bake for 40 minutes.  Check with a tooth pick every five minutes and remove from the oven when the tooth pick comes out mostly clean and dry.  Let cool in the pan for 15 or 20 minutes and turn out on to a plate.

img_3174

img_3180

img_3184

img_3185

img_3186

Enjoy!

 

 

 

Linguini In Mushroom Asparagus Broth

EARTH ANGEL VEGAN’S LINGUINI IN MUSHROOM ASPARAGUS BROTH IS DELICIOUS AND PERFECT FOR A COOL FALL NIGHT.  THIS WOULD BE THE PERFECT FIRST COURSE AFTER THE ANTIPASTO AT YOUR NEXT FANCY DINNER PARTY.  I JUST LOVE NOODLES AND HAVE A HARD TIME FINDING A DISH THAT DOESNT INVOLVE RED SAUCE.  DONT GET ME WRONG I LOVE RED SAUCE BUT WHEN YOU ARE VEGAN AND NO OIL…IT IS HARD TO FIND VARIETY AND A GOOD WAY TO EAT DELICIOUS PASTA.  THIS IS FANTASTIC… ESPECIALLY IF YOU LOVE MUSHROOMS AND ASPARAGUS!

RECIPE: Serves 4 as a main course

Cook linguini according to package directions… rinse briefly under cold water when done to your liking (I use organic whole wheat linguini)

Broth:  I made this broth in my instant pot but you could do it in a pot on the stove.  I love the way flavors really infuse in the pressure cooker

2 cups sliced mushrooms

1/4 cup soy sauce

1/4 teaspoon anise extract

1 chunk of peeled ginger

2 cups chopped fresh asparagus

32 oz vegetable broth

Add all ingredients in order to the Instant pot or pressure cooker manually for 5 minutes.  Or on a pot on the stove add everything but the asparagus… bring to a boil and simmer for 30 minutes and then add the asparagus and simmer 15 more minutes.  Remove the ginger before serving.

Ladle hot broth with mushrooms and asparagus into bowls and add linguini… 4 to 6 servings…ENJOY

img_3131

img_3134

img_3139

Corn and Basil Potato Salad

EARTH ANGEL VEGAN’S CORN AND BASIL POTATO SALAD WAS BORN BECAUSE MY GARDEN WAS BURSTING WITH VEGGIES AND BASIL.  Fresh corn, red skinned potatoes, cucumbers and green onion along with a fresh basil dressing makes this potato salad seasonally delightful.

RECIPE:

Boil 5-6 medium red skinned potatoes

1 cup corn (fresh, frozen or canned)

1 large cucumber

1-2 green onions

Dressing:

1/2 cup raw cashews (that have been soaked in warm water for 1 hour)

1 cup unsweetened unflavored plant milk

2 tablespoons white vinegar

1 teaspoon sugar or agave syrup

1 large bunch fresh basil (about 3/4 cup)

1/2 teaspoon salt

1/4 teaspoon black pepper

img_2864

img_2866img_2868img_2869

Boil the potatoes to fork tender, run under cold water and chop into bite sized pieces.  Chop cucumber and green onions and a few of the basil leaves.  Add the corn to the bowl and make the dressing.

Dressing…

In a blender add the drained cashews and plant milk along with the rest of the ingredient and seasoning… blend on high until smooth.  Taste your dressing and adjust salt, pepper and sugar to your liking.

Mix all together and chill for a couple of hours before serving!

ENJOY!

img_2870-1

  Screen Shot 2018-09-09 at 10.53.22 AM

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.

Enjoy!

To purchase Wildtree Chipotle Lime Seasoning go to http://www.wildtree.com/gerri

 

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!

img_2620img_2621img_2622

img_2624

img_2625

img_2626

img_2627

Enjoy!

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

img_2453img_2454

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.

img_2455

img_2457

img_2463

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

.

.

.

.

.

Organic Soy Yogurt… In The Instant Pot

EARTH ANGEL VEGAN’S ORGANIC SOY YOGURT…in the instant pot could not have been easier. Your instant pot has to have the setting for yogurt and then you need a clean quart mason jar and only 2 ingredients to make fantastic yogurt at home.

I use EdenSoy organic un-sweetened soy milk.  It only has 2 ingredients … filtered water and organic soybeans! It is loaded with plant based protein and the yogurt made from it tastes amazing.  You will never buy store bought again.

You will need a vegan yogurt starter.  I used cultures for health brand.  It is a powder that comes in silver packets.  1 packet per carton of soymilk.

RECIPE: Per quart jar of yogurt!

1 carton of Edensoy un-sweetened soy milk

1 packet of vegan yogurt starter

In a sterilized quart ball jar (either pour boiling water into the jar or sterilize it in your dishwasher) add the whole carton of soy milk.  Next add 1 whole packet of starter (it is a powder).  Shake it for a minute to combine.  Set the jar or jars (1-3) into your instant pot.  Put the lid on.  Close the vent to steam and hit the yogurt button.  It will take 8 hours.  I did it before bed and had yogurt when I woke up!

img_2360

I topped my first bowl of homemade yogurt with blueberries and pure maple syrup.  It was delicious.  img_2365

After you take it out of the instant pot… put a lid on it and store it in your refrigerator just like yogurt… well because it is yogurt!

There are so many things you can do with soy yogurt.  I use it in my tzatziki sauce recipe to put on gyros or veggie burgers!   It is super healthy for you and super delicious.

Below are the links to purchase the instant pot, ball jars, yogurt starter and soy milk.  If you plan to purchase any of these items I would appreciate it very much if you do so through the links below.  Thanks for your support and ENJOY 🙂
Buy on Amazon using the following links:

Eden Foods Organic Unsweetened Edensoy ( 12×32 OZ)

.

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer


Ball Quart Jar with Silver Lid, Wide Mouth, Set of 3
….

120x600

SEITAN GYRO “MEAT”

EARTH ANGEL VEGAN’S Seitan Gyro Meat is really good and really easy.  I promised I would post the recipe shortly after the Tzatziki sauce recipe!  Now you can make a killer gyro too~ img_2085

Seitan is a high protein vegan food made from cooked wheat gluten.  It is actually wheat with the starch removed.  Seitan was first made in the 6th century!  You will need a high quality preferably organic vital wheat gluten… which can be found in large grocery stores and health food or Asian markets.  I also use a silicone loaf pan.

RECIPE:

Preheat oven to 350

Wet/spice ingredients (place in a mixing bowl)

1/4 cup minced onion

1 clove minced garlic

1 tsp pink salt

1 teaspoon Wildtree Absolutely Onion

1 teaspoon Wildtree Garlic Galore

1 tsp black pepper

1 teaspoon Wildtree Worcestershire sauce

1/4 teaspoon liquid smoke

1 TBSP tahini

2 TBSP Wildtree organic ketchup

3/4 cup room temperature water

After mixing the wet/spice ingredients… add

1 1/4 cups vital wheat gluten

Add all ingredients to a mixing bowl except wheat gluten powder and mix thoroughly.  Then add the wheat gluten and mix until it comes together.  It will look like a raw meat mixture.

img_2345

mix and knead it with your hands a bit and then press it into a silicone baking panimg_2346

Cover with foil and bake for 55 minutes.  Let cool and then slice into thin strips.  I re- heat the strips in a non stick skillet with a little water or vegetable broth until heated through.

img_2358

To make the gyro… serve the Seitan strips on a warm pita with tomatoes, lettuce, and onion… top with the Wildtree Tzatziki sauce.

img_2085

You can buy Wildtree all natural, organic spice blends from me at http://www.wildtree.com/gerri

If you can’t order Wildtree… replace with your favorite similar spices.

You will love their products as they never use preservatives!

Enjoy 🙂

 

 

 

Earth Angel Vegan’s Health Notes… Women’s Health

I never stop learning.  I spend much of my time doing research on topics that relate optimal health through proper diet and when I come across valuable information …I feel the need to share… WHY? … because I care about you.  I don’t think information that leads to optimal health should ever be kept a secret!

Today I want to share something with you about MENOPAUSE!

Did you know that by the year 2020 there will be 967 MILLION women over age 50!  That is an astounding number.  I… being over 50 myself and recently (2 years ago) changed my diet to 100% plant based, vegan, no oil,  felt the need to know more about this phase of my life.  With people living longer most women will spend the majority of their lives in menopause and I think we need to be as knowledgeable about it as possible.

Menopause… is exactly what the term implies.  Meno (menstruation) Pause (stop).  It is the phase of our lives when our menstruation stops and we are no longer able to bear children.

You probably knew that… but did you know….

A whole lot of symptoms come with this title.  If you are going through it or have gone through it you probably know that also.  But did you know that what also comes with this title is an increased risk for certain diseases… heart disease, osteoporosis, female cancers, Alzheimer’s? … to name a few.  

Sounds like bad news!  But the good news is you can manage most of these with what is on the end of your fork!  If you are already vegan… you are more than half way there.

SO WHAT IS THE VALUABLE INFORMATION I CAME ACROSS THAT I WANT TO SHARE… BECAUSE I CARE?????

It is a you-tube series and book by Barbara Taylor MD

Menopause: Your Management Your Way… Now and for the REST of your life.  

Her you tube series is called MENOPAUSE BARBIE 

I suggest you watch all of them starting with number 1.  The information is for women of all ages because you are either in menopause or will be entering it at some point.  The medical information as well as the lifestyle information is so important for you to know at any stage of your life.

I even recommend it for men!  Why? …because they most likely have a menopausal woman in their life.

WARNING…THE INFORMATION MAY SAVE YOUR LIFE

If you don’t want to watch it all… or just want a sneak peak… I was most impressed with MENOPAUSE BARBIE episode 14 where she imparts some dietary wisdom.

I hope you check it out!

Enjoy 🙂