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
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
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.
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)
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
1 tablespoon flax meal
3 tablespoons water
1 cup unsweetened applesauce
1 cup pumpkin puree
1 tsp vanilla
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!
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.
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!
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.
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.
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.
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
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
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!
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!
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.
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.
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.