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.


To purchase Wildtree Chipotle Lime Seasoning go to


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!







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


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.




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!


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



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.


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.


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.


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


You can buy Wildtree all natural, organic spice blends from me at

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.


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.


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 🙂


EARTH ANGEL VEGAN’S CHOCOLATE CHIP COOKIES are moist and sweet!  They are so good right out of the oven they should come with a warning.  I love them with a cup of tea or glass of soy milk.  Call me crazy but they are amazing with an ice cold beer… no judgement please 🙂

I made mine with pecans and orange extract … you can use any nut and any extract.  Traditional cookies are vanilla extract and walnuts.  You can leave the nuts out all together but keep vanilla extract or extract of your choice…

You will need to line a cookie sheet with parchment paper.  There is no fat in this recipe so parchment is a must.  Also… preheat the oven at 350

RECIPE: Makes about a dozen cookies

1 cup whole wheat pastry flour

1 teaspoon baking powder

1 tablespoon cornstarch

1 dash fine salt

1 dash cinnamon

1/2 cup light brown sugar

1/3 cup unsweetened applesauce

1/4 cup non dairy milk

1 teaspoon vanilla (or other) extract

1/2 cup vegan chocolate chips

1/2 cup chopped nuts (optional)

Mix the dry ingredients in a mixing bowl and whisk to incorporate.  Mix the wet ingredients in a measuring cup.  Add the wet to dry and stir to combine. Stir in chocolate chips and nuts if using.   Drop spoonfulls onto parchment lined baking sheet and bake for 8-10 minutes… until they look done.  I topped mine with whole pecans.

Take them out of the oven and let them cool slightly before using a spatula to get them off the parchment.



Vegan Cucumber Sauce (Tzatziki)

EARTH ANGEL VEGAN’S – Cucumber Sauce is the bomb!   It is simple to make with Wildtree Organic Tzatziki Spice Blend.  You can put this on gyros, potatoes or any veggie or sandwich and it is so simple to make.  I think this might be good on veggie sushi too!  I was inspired by the vegan ranch served with the sushi at Lotus.  P.S…Recipe for the gyro seitan coming soon.


1 5oz container of non-dairy plain yogurt

1/2 cup shredded cucumber

1 teaspoon to 1 tablespoon of Wildtree Tzatziki Blend (It is super garlicy… so use it to your taste…start small)

Mix altogether and let chill for at least 1/2 hour…. Then enjoy



You can buy this Wildtree Tzatziki organic spice blend from me at http://www.wildtree/gerri

Thanks for your support

Being “Earth Angel” Vegan in Clearwater, Florida was easy at Lotus Vegan Restaurant

Hey everyone… whether you live near Clearwater Florida or are just visiting like me… you have to check out Lotus Vegan Restaurant!


We just put the address in the GPS and easily found this little gem!  The menu was huge… so much to try in so little time.  3 of us went and we decided to share some appetizers and get 3 different entrees’.  You all know how nice it is to be able to order anything off of a menu and not have to worry one bit about any animal products in the ingredients.

They do use oil but I chose items that are naturally no or low fat.

We started off with the spring rolls with peanut dipping sauce and the veggie sushi… YUM!  The dipping sauce for the sushi was a vegan ranch dressing with a pepper sauce… sounds weird but ooooohhhh my!  Delicious.

We got the garden wrap with sweet potato soup and it tasted like a big mac.  I asked what the sauce was and it was an eggplant based dressing.  So simple and really so good.  I think it was my favorite. img_2225

We also go the vegan pho noodle soup.  The broth was so flavorful and the veggies and tofu made it super filling.  I could eat this pho everyday! img_2223

This mandarin orange fried tofu was seriously so good you would never know you had a vegan dish.  All of the oriental flavors you love are in this dish.   My sister got a mushroom noodle dish that somehow we didn’t get a picture of.  Too busy stuffing our faces I suppose!

We also woofed down a graham cracker chocolate pudding parfait and a piece of raw chocolate cheesecake….CAN YOU SAY FOOD COMA???

The staff was so kind and helpful.  And I am not joking… there had to be 100 items on this menu!

GET YOUR VEGAN BOOTIES OVER TO LOTUS VEGAN RESTAURANT!  If you are visiting the Tampa/ Clearwater area this place is a must…


Creamy Pesto Quinoa Stuffed Zucchini


You will need one box of Near East Quinoa and Brown Rice Blend Roasted Red Pepper Flavor, 2 medium zucchini’s, 1/2 cup vegetable broth and 1 cup of your favorite marinara to make 8 zucchini boats.  I like to top them with marinara or you could blend some roasted red peppers into a sauce to drizzle on top!

Recipe for pesto cream sauce: 

1/2 cup raw cashews

1 cup warm water

3/4 cup unsweetened plant milk

1 tablespoon Wildtree Garlic Galore or dried garlic

1 cup fresh basil

1/4 cup nutritional yeast

salt and pepper to taste

Soak 1/2 cup raw cashews in 1 cup of warm water with the dried garlic or garlic galore for at least 30 minutes


after 30 minutes drain off the water and add the garlic soaked cashews and the other ingredients for the pesto into a blender (I use a strainer so the garlic bits do not go down the drain)


Blend until smooth and creamy… at this point taste it and add salt and pepper to you liking.


Set this aside and prepare the Quinoa… I make this super easy by using this pre-packaged quinoa mix.  Use your favorite or make your own from scratch.  I of course leave out the oil called for on the package!  You can leave out the spice packet and add your own spice mix if you prefer! Either way just follow the package instructions but leave out the oil.




Now mix the prepared quinoa rice mixture with the pesto.  The pesto will hold the quinoa together.  Cut the zucchini in half and then in half length wise so you have 8 quarters… scoop out the middle of each quarter with a melon ball scoop.  Fill the zucchini boats with the quinoa mixture and place in a 9 by 13 glass baking dish and top with marinara.  I pour about 1/2 cup vegetable broth in the bottom of the dish and then add the stuffed zucchini boats to the pan.  Cover with foil and bake for 30 to 40 minutes… take off the foil and bake for another 5 minutes.  The baking time varies with the size of you zucchini.  You want the zucchini to be tender and cooked through.


Serve these delicious zucchini boats as an appetizer or as a meal with your favorite pasta!  This filling can be used to stuff tomatoes too!  Garnish with fresh basil when your garden is bursting with it!



Thanks for your support and enjoy!