Sauerkraut Salad

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.

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Cheesecake Bites

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.

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ENJOY!

Buffalo Cauliflower

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.

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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 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.

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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.

RECIPE

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

Granola

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!

 

RECIPE

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.

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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.

Old Fashioned Cabbage and Noodles

EARTH ANGEL VEGAN’S Old Fashion Cabbage and Noodles recipe was born out of necessity. I grew up on cabbage and noodles. My mom was an excellent cook however she used copious amounts of oil and butter in all of her food. With my new found whole food plant-based no oil lifestyle, it was one food I sorely missed so I had to re-create something similar. I think I pretty much hit the nail on the head with this one hope you enjoy it.

Cabbage and Noodles

1 package of egg free ribbon noodles or pasta of your choice (even gluten free)

1 medium to large head cabbage chopped bite size

1 sweet onion chopped bite sized

1 teaspoon salt

1 carton of vegetable broth

1 cup plant milk of your choice

1 Tbsp Wildtree Absolutely onion or your favorite onion seasoning blend

2 tablespoons cornstarch

Black pepper to taste

In a large skillet add cabbage, onions, salt and about 1 cup broth. Cook stirring frequently as the vegetables begin to soften. Cover for several minutes at a time to let the steam soften the cabbage. Continue cooking on low-med heat until the cabbage is soft and sweet adding more broth along the way as needed to prevent sticking and burning. Put noodles on to cook according to package directions.

Once the cabbage is soft to your liking mix the plant milk and onion seasoning with the cornstarch and make a slurry. Add the slurry to the cabbage over medium heat bring to bubbling… the sauce will thicken. Turn to low when it starts to bubble and thicken. Add more veg broth or pasta water if the sauce is too thick. Toss with the cooked and drained noodles and add black pepper and more salt if needed to taste.

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Zucchini Bread

EARTH ANGEL VEGAN’S ZUCCHINI BREAD is a fall favorite.  Grab your favorite mug of hot beverage and cozy up with a slice of zucchini bread.  You can customize this bread recipe by adding nuts, chocolate chips, raisins, coconut, dried cranberries or cherries.  You can also change up the flours a bit and the flavor extracts.  Some ideas are orange extract with chocolate chips and dried cherries or classic with vanilla extract chopped walnuts and raisins.  Grab your imagination and a fresh zucchini and make this whole grain healthy quick bread today.

RECIPE:

Preheat your oven to 400 and get a silicone bread pan or line a pan with parchment paper.  You will bake this for approx 30 minutes

1 cup whole wheat flour

1 cup brown rice flour or all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 3/4 cups shredded zucchini

2/3 cups maple syrup

1/2 teaspoon extract (vanilla, orange, lemon, maple … pick one you like)

1/2 cup plant milk (I used oat milk)

1/4 cup raisins or chocolate chips (or other dried fruit)

1/4 cup chopped nuts are optional

I like to put my dry ingredients in my mixing bowl and whisk to combine (1st 5 ingredients).  Combine the rest of the ingredients in another bowl.  Mix the wet into the dry until just combined.  Spread the batter into the loaf pan.  Bake at 400 degrees for 40 minutes or until a toothpick comes out clean.

 

I shred my zucchini in my food processor

 

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ENJOY!

Bistro 1907 – Downtown Youngstown, OH

Earth Angel Vegan visited Bistro 1907 and the experience was awesome.  Chef and owner Mark Canzonetta out does himself with amazing vegan entree’s.  The atmosphere is so cool and the drink menu is impressive.  Mark will even custom make a few entree’s to have no oil.  If you are plant based, vegan, a veggie lover, or just curious you must try a few of these meals!

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SHIITAKE MUSHROOM PAD THAI
rich shiitake mushroom broth, thin-sliced mushrooms, flat rice noodles, ginger-garlic scallion + bean sprouts, cilantro & peanuts
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BEYOND VEGAN CHEDDAR CHEESE BURGER
100% vegan plant based burger, vegan cheddar cheese, lettuce, tomato, onions, pickles, ancho chili aioli & grilled wheat bun, frites replaced with frisee salad with whole grain mustard vinaigrette
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OVEN ROASTED SPAGHETTI SQUASH
roasted spaghetti squash, lentil bolognese, fresh herbs, extra virgin olive oil + vegan parmigiano
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SWEET POTATO VEGAN BUDDHA BOWL
oven-roasted sweet potatoes, quinoa, spicy garbanzo beans, avocado, toasted pepitas + creamy agave cilantro aioli
THIS ONE WAS SERVED OIL FREE!
Overall it was a fantastic dining experience.  We celebrated a birthday and anniversary there.
The vegan dessert was fantastic!
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ALMOND DELIGHT
coconut-almond crust with a layer of coconut bittersweet fudge, house-made coconut ice cream topped with almonds + coconut fudge drizzle
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A MUST TRY!

Sweet or Savory Corn Bread

EARHT ANGEL VEGAN’S CORNBREAD can be sweet or savory and this cornbread is oil free and full of healthy flax and whole grains.  I love to make soups and sometime you just need something to dunk or crumble into your big bowl of love.  Cornbread can be that something.  I like the sweet version to dunk in things like spicy chili and I like the savory version to dunk into things like potato soup.

Both are made in a 9×9 silicone pan (for oil free nonstick)

Pre-heat oven to 350 degrees

SWEET CORNBREAD

3/4 cup whole wheat flour

1/4 cup flax meal

1/4 cup cornmeal

1/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt

1/2 cup applesauce

1/2 cup plant milk

 

SAVORY CORNBREAD

3/4 cup whole wheat flour

1/4 cup flax meal

1/4 cup cornbread

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 cup teaspoon baking powder

pinch salt

1/2 cup applesauce

1/2 cup plant milk

2 tablespoons finely chopped jalapeño or green bell pepper

 

Either way…. mix dry ingredients well in a bowl.  Add wet ingredients and mix just until combined.  Spread into 9×9 silicone pan and bake for 20 minutes or longer until a toothpick comes out clean.

I love this cornbread with soups and stews.  When I make the sweet version… I love it in the evening or morning with some jam and a cup of tea… ENJOY

Pictured here is the corn bread with black bean soup… YUM!

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Pictured here with jam and a cup of tea…YUM!

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