Earth Angel Vegan’s Pantry Curry is easy, tasty and comforting.  It is still chilly here in PA so this bowl of warm was perfect for today.  I call it Pantry Curry because you can adapt it to what is in your pantry.  I used chickpeas but you could use any legume you have.  I used sweet potato but you could sub any potato on hand.  I used pea shoots and green peas but you could add any green or frozen veg you have.  I ate mine with white rice but any rice will do… no rice… serve on small cut pasta or alone with crusty bread.  So you see it is easy to make your own and use up what you already have on hand. I hope you give it a try.

Recipe:

1  medium onion fine chopped (I was out and used 1/4 cup dried onion)

1 stalk celery fine chopped… if you have it

5 cloves garlic minced

1 28 oz can crushed tomatoes

1/2 of that 28 oz can of water

1 cup coconut milk or light coconut milk

1/2 tsp cinnamon

1/2 teaspoon salt

2 tablespoons curry powder

1 teaspoon hot red pepper flake (optional)

2 cups chopped sweet or white potato

1 tablespoon agave syrup or sugar (optional)

1 can of chickpeas drained and rinsed (or other bean)

1-2 cups frozen vegetables (I used a cup of frozen green peas)

a good handful of chopped greens if you have any

 

You are going to start this like any soup or stew… in a soup or stew pot over medium heat you will water saute the onion, celery, and garlic … that is saute them in about 1/4 cup of water.  As they soften start adding the spices… salt, curry powder, cinnamon, red pepper flake.  When this is bubbling add the tomatoes and the rest of the water.  Let this simmer while you peel and chop the potato into bite size pieces.  Now add the chopped potato and chickpeas or other bean and the agave syrup or sugar.  Simmer this on medium heat stirring often until the potatoes are fork tender,   At this time taste it to see if your seasonings are good for you and add more of what ever you feel it needs.  Now you can add the frozen vegetable… my favorite in this is a cup of green peas but you could add 2 cups broccoli or brussels or what ever you have on hand … or leave it out completely.  When it comes back to a boil trow in your hand full of chopped greens.  Spinach wilts immediately but kale or chard takes a little longer.  As soon as your greens are tender add the coconut milk.  Stir and simmer a minute or two longer.

Garnish with chopped herbs and serve your Pantry Curry with rice, or noodles, or crusty bread… Enjoy!

 

 

Earth Angel Vegan’s Yummy Oat Bars are perfect for that sweet tooth you are having right now.  This is a super easy recipe!  They kinda taste like a candy bar to me… I have not had a real candy bar in 4 years… so maybe I am not the best judge.  These bars are health promoting, easy and delicious.. hope you give them a try.

I preheated my oven to 350 and used a 9 by 9 silicone baking pan

RECIPE

2 CUPS QUICK OATS

1/4 CUP CHOPPED WALNUTS

1/2 CUP SHREDDED COCONUT

2 MASHED SOFT BANANAS

1/4 CUP APPLESAUCE

1 TABLESPOON MAPLE SYRUP

1/2 CUP RAISINS OR VEGAN CHOCOLATE CHIPS (YOU KNOW WHAT I CHOSE)

MIX THESE INGREDIENTS IN YOUR STAND MIXER  OR BY HAND  TIP…ADD THE CHIPS OR RAISINS AFTER MIXING THE 6 INGREDIENTS.

PRESS THIS MIXTURE INTO YOUR 9 BY 9 PAN AND BAKE FOR 30 MINUTES, COOL, CUT INTO BARS AND ENJOY!

Being stuck at home with limited access to the grocery store has had me scouring all my favorite vegan cookbooks and the internet for cool new things to try.  I have also been trying out some recipes I never had time for before. What better time than now to try your hand a something that might have scared you off before.  I did sign up for my local crop share and that has been a blessing.  In my post cover image you will see an oyster mushroom Asian inspired veggie soup that I served over soba noodles.  It was very good and since I got oyster mushrooms in my share it was a perfect time to try it.  It was a recipe I found on theforkedspoon.com and altered it where needed and made it my own.

I also tried my hand at homemade oil free cinnamon rolls and I will have to say they turned out awesome.  I got this inspiration from Instagram beci_eats_plants.  I also customized her recipe to fit my oil free needs.

I tried vegan soft pretzels … a recipe I got off The Spruce Eats... tasted awesome… looked good?… not so much 🙂

I tried my hand at homemade seitan and I will have to say it came out fantastic also.  I got the recipe from thatwasvegan.com  

I used it to make buffalo chicken Stromboli… I never did get a picture of it… it was gobbled up too fast.

So as you can see there is a lot of inspiration out there.  All of us recipe bloggers really appreciate when you check out our recipes.  If you have a cupboard full of ingredients that you are not sure what to do with… dust off the cookbooks, scour the internet for blogs, and finally make some of the recipes you have pinned… just go for it.  You don’t have to have all the ingredients to make an awesome recipe all your own… Stay Healthy My Friends and Happy Creating 🙂

Earth Angel Vegan’s Bran Flax Muffins are full of fiber and fiber is an immune booster.  What better time than now to boost your immune system… right?  I made this batch with cocoa powder and chocolate chips but you could put your own spin on them using cinnamon, dried fruits and nuts.

If the kids are bored and snacking nonstop make up a batch of these and at least you know you will be giving them something good.

Preheat oven to 350

Line muffin tins with paper

RECIPE:

Dry Ingredients

1 1/2 cup whole wheat pastry flour

3/4 cup flax meal

3/4 cup oat bran

3/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

2 tablespoons cocoa powder (optional for extra chocolate flavor)

dash of fine salt

Wet Ingredients

3/4 cup plant milk

1 cup unsweetened applesauce

1 teaspoon vanilla

Add In’s (optional)

2/3 cup vegan chocolate chips or raisins

1/2 cup chopped nuts

Add dry ingredients to your mixing bowl and whisk to combine.  Add wet ingredients to dry and mix until all combined. Add in your add ins until evenly distributed.  Do not over mix.  Pour batter into prepared muffin tins to 3/4 full.  Bake at 350 for 20 minutes or until toothpick inserted comes out clean.

EARTH ANGEL VEGAN’S TASTY DAL is the perfect stew for chilly February.  I like to have something warm and slightly spicy in the winter.  This Dal is easy to make… I do it in the instant pot and this recipe is written for that but all the ingredients can be put in a soup pot or dutch oven and the dal can be cooked on the stove until the potatoes are tender.  I hope you give this recipe a try… it is super tasty and warming.

RECIPE:

1 yellow sweet onion chopped

2 clove garlic minced

1 teaspoon fresh grated ginger

1 teaspoon smoked paprika

a dash of cumin

1/2 teaspoon black pepper

1/2 teaspoon turmeric

1 cup red lentils

2 cups cooked chickpeas

1 can stewed tomatoes (15 oz)

1 teaspoon salt

1 tablespoon Siracha

2-3 cups redskin potatoes chopped

3 cups water

1 bag frozen chopped spinach

Put the I pot on saute and start adding ingredients in order.  The veggies get tender while I am washing and chopping the potatoes.  Once all ingredients are in, secure the lid and set to manual high pressure for 10 minutes.  I use natural release when done.  You could add a cup of frozen green peas when you open the lid… they will naturally defrost and add a pop of color and sweetness.

I like to serve this over steamed rice with a squeeze of fresh lemon juice… It is really good over egg-free noodles too… but what isn’t good over noodles? LOL

I recently got a request for my PUMPKIN MUFFIN recipe… so here it is.  Delicious and healthy muffins that your family will love.  Made of 100% whole grain without any oil they are moist and flavorful.  I added vegan chocolate chips but you could add nuts and/or raisins if you like.

Preheat oven to 350 (makes approximately one dozen)

Line muffin tins with non-stick liners (parchment works best)

Dry Ingredients:

1 1/2 cups whole wheat pastry flour

2 tsp baking powder

1 tsp baking soda

1 tsp pumpkin pie spice

1/4 tsp turmeric

pinch of salt

3/4 cup brown sugar

Wet Ingredients:

1 tablespoon flax meal

3 tablespoons water

1 cup unsweetened applesauce

1 cup pumpkin puree

1 tsp vanilla

Instructions:

In a large mixing bowl whisk dry ingredients and set aside.  Make a flax egg (mix flax with water and let sit for 5 minutes to get gel like)  and then mix flax egg with wet ingredients to combine.  Mix wet into dry just until incorporated… don’t beat or over mix.   At this time you can add vegan chocolate chips, nuts, or raisins if you wish.

Fill muffin tins 3/4 full and bake at 350 degrees for 22 to 25 minutes until a toothpick comes out clean.  Let cool on wire rack before eating.

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.

 

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 http://www.goingwiththegrainbakery.com. 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.

RECIPE:

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.