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.

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.



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.


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




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!


rich shiitake mushroom broth, thin-sliced mushrooms, flat rice noodles, ginger-garlic scallion + bean sprouts, cilantro & peanuts
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
roasted spaghetti squash, lentil bolognese, fresh herbs, extra virgin olive oil + vegan parmigiano
oven-roasted sweet potatoes, quinoa, spicy garbanzo beans, avocado, toasted pepitas + creamy agave cilantro aioli
Overall it was a fantastic dining experience.  We celebrated a birthday and anniversary there.
The vegan dessert was fantastic!
coconut-almond crust with a layer of coconut bittersweet fudge, house-made coconut ice cream topped with almonds + coconut fudge drizzle

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


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



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!


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


Another road trip- Nashville was Super Vegan Friendly

Earth Angel Vegan’s trip to Nashville was a great experience.  This trip was special because the whole family got to go and we celebrated a sweet girl’s birthday!  Hope you enjoy the pictures as much as we enjoyed taking them and be sure to visit these awesome establishments!

AVO – Locally sourced raw and cooked vegan meals plus craft cocktails!  Avo was amazing… a must try!


We had a pool day and ordered take out from Sitar Indian Restaurant!  They were vegan friendly and delicious.  I seriously recommend this place for an awesome meal.  We ate ours poolside so excuse the quality of the pictures… we were being scavengers!

Inchin’s Bamboo Garden was probably my favorite… they were super accommodating and the food was so good.  I could eat there every day!


We scootered to The Gulch… we only had drinks there as the restaurants we wanted to visit didn’t open for lunch but it was a really cool place… a must see.

Downtown Broadway was awesome… we grabbed some vegan eats at the Mellow Mushroom!

Another pool side lunch for my handsome hubby from Jason’s Deli… so vegan friendly and so many choices!


The whole reason for the family trip was Beth’s dirty “30” and we ordered a cake from a vegan home bakery… So Baked Bakery.  Look them up… the cake was amazing.




Pea and Mushroom Curry

Earth Angel Vegan’s Pea and Mushroom Curry was inspired from a recent road trip to Nashville, Tennessee.  Our hotel was a block away from an authentic Indian restaurant and the aroma wafting in the air was too much for me to handle.  The pea and mushroom curry caught my attention as I love peas and mushrooms!  I rushed home to re-create it and believe I did a pretty good job.

RECIPE: Serves 4-6

Make a batch of your favorite rice (I used Jasmine).  This could be served over rice or rice noodles in my opinion.

Pea and Mushroom Curry

4 cups rough cut white or brown mushrooms

2 cups frozen green peas

1 cup plant milk

1/3 cup red curry paste

3 tablespoons or corn or potato starch

1 cup vegetable broth or water to thin/thicken and saute as needed

1 tablespoon of you favorite onion blend seasoning or just 1/2 tsp onion powder and 1/2 garlic powder  (wildtree just ceased operations… so sad)

Garnish with chopped parsley

In a large skillet start cooking the mushrooms… I start them in a dry pan and add water or veg broth as needed to keep from sticking.  While the mushrooms soften and start to brown (takes 5-10 minutes)… mix seasoning, milk and curry paste in a shaker bottle or whisk it up.  When the mushrooms are soft add this milk mixture and bring to a simmer.  Taste for spices… add more curry paste, salt or garlic and onion powder to get the taste you like. Once the mixture is simmering add 3 tablespoons of corn starch to 3/4 cup water or veggie broth and make a slurry.  Pour your slurry into the mushrooms and stir continuously until thickened.  Toss the peas in (they will thaw immediately and stay green).  Add more veggie broth if you think it is too thick.

Serve over rice or noodles.




The one on the Left is mine… The one on the Right is from Sitar Indian Restaurant!

Both were delicious… I did leave out the coconut milk and replaced it with plant milk to cut the fat but you could use coconut milk to keep it authentic! Let me know if you give it a try.  If you are in Nashville… you must eat at Sitar!

Frenchy Dressing

Earth Angel Vegan’s Frenchy Dressing is a remake from my childhood.  The French Dressing our church used to make had Campbell’s Tomato Soup, vinegar, a cup of oil and a cup of sugar and a hint of onion… it was my favorite.  Well I think I have recreated the flavor without the oil and much less sugar.  When you go no oil … salad dressing is one of the hardest things to adapt to.  I hope you will give this a try and let me know what you think.


1/2 cup seasoned rice wine vinegar

1 tablespoon Wildtree Absolutely Onion – or 2 tbsp grated onion

1 small can of v8 juice (5oz)

1 tablespoon to 1/4 cup agave syrup (to your sugary taste)

Mix the rice wine vinegar and absolutely onion seasoning and let set for 10 minutes.  Then add the rest of the ingredients and shake.  Tastes best if you let the flavors marry for a few hours before using.

If you want to buy Wildtree’s preservative free seasoning blend Absolutely Onion you can purchase it at

Thanks for your support and ENJOY!

Vegan Eats Road Trips

So far this summer vegan eats road trips have taken us to Richmond VA and State College PA.  We visited Richmond for our cousin Loren’s college graduation and then we traveled through State College for my niece Zoe’s high school graduation.  Me and my girls love hitting new towns and finding new vegan eats!  Thanks for reading this blog post…I hope you enjoy the ride!

In Richmond we went to the Pho Thien Phat Vietnamese Noodle House and had the best vegan Pho.  My daughter Molly got the grilled tofu…both dishes were delicious.


We also hit up a cute little joint named Crossroads where we had breakfast.  Bagels with vegan toppings and awesome coffees and teas… can’t make a wrong turn here! img_4955



In State College we found a gem called the Green Bowl.  What a great idea… an all you can eat stir fry restaurant.  Well… for the record we could only eat one bowl.  They give you a green bowl and you fill it with your favorite stuff off of what looks like a salad bar.  Then they stir fry it up for you using oil or water!  Thats right… oil free options.  You pick your sauce and protein too… it was teriyaki and tofu for us!  I might just drive 3 hours to eat there again… and again… and again… yes it was that good!


We were stuffed but we did some walking around State College and found  room for vegan rolled ice cream…imagine that!   Coconut milk based ice cream for the win!  This place called Momotaro was pretty cool and pretty tasty!


Thanks for coming along on our vegan road trip!   If you are in Richmond Va or State College Pa, check these places out!


Sweet Potato Curry

EARTH ANGEL VEGAN’S SWEET POTATO CURRY is a super comforting meal.  It is pretty easy to put together.  I made mine in my instant pot but you could use a slow cooker.  Give it a try, I think you will be impressed with the Thai flavors.

I suggest you prepare some fluffy jasmine rice to serve it with.

RECIPE: Serves 4

4 cups peeled and chopped sweet potatoes

2 large carrots peeled and chopped

1 large can crushed tomatoes

4 shallots quartered

4 cloves minced garlic or 1 tbsp Wildtree garlic galore

1 serrano pepper sliced thin

1 tbsp fresh grated ginger

1/4 cup red curry paste

1 cup vegetable broth

1 can light coconut milk

salt and pepper to taste

thin sliced scallions, basil leaves and lime wedges for serving


In the instant pot add potatoes, carrots, shallots, garlic, pepper, ginger.  Mix the vegetable broth with the tomatoes and curry paste and pour it over the potatoes.  Set the instant pot manually to 10 minutes with natural release.  When potatoes are done stir in the coconut milk bring back to a simmer and add salt and pepper to taste.  Serve with fluffy rice and top with sliced scallions, basil leaves, and lime wedge.

You can also put all ingredients in a crock pot on high for 2-3 hours or until the potatoes and carrots are tender.