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Hello everyone,
When thinking of vegan-friendly cities, Cleveland probably isn’t high on the list, but many restaurants actually have vegan night! You know that one night where they serve multiple vegan options! I’ve compiled a comprehensive list of weeknight vegan delicacies you can find in Cleveland below.
Know of a place that has vegan night that’s not on my list? Let me know!
Cheers!
Jocelyn
Monday:
- Note, the menu changes based on fresh ingredients and seasonal items.
- Visit the website for the most up-to-date options!
- 5 to 10pm
- Aaloo Gobhi
- Fresh cauliflower & potatoes cooked with fresh coriander, tomatoes & spices.
- With
- Vegan bread
- Rice
- Lentils
- $16.95 for 2 people
- 4:30 to 6:30pm
Tuesday:
- Every Tuesday is vegan night at Now That’s Class.
- Enjoy philly cheesesteaks, potato salad, and mac n cheese.
- There are also daily Orale options that are veggie friendly.
- 9pm til they run out of food!
- Orale’s vegan menu includes empanadas, a vegan torta and their famous Negro Modelo avocado tacos.
- Open for both lunch and dinner.
THURSDAYS:
- Starting at 5pm
- Visit the website for the most up-to-date options!
- Check out my review of Forage Public House.
- Every Thursday is raw vegan night! Food made fresh with locally sourced ingredients!
- 5:30 to 8:30pm
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]]>The post Vegan Choco Ginger Macadamia Nut Cookies appeared first on Vegan Hostess.
]]>Hello friends!
One of my all-time favorite cookies is the traditional white chocolate macadamia cookie. Unfortunately, this is a very rare cookie to find made vegan. This is probably because vegan white chocolate chips are about as hard to find as unicorns. Tonight I opened my cupboards, took a look at what I had in stock, and decided to try a new spin on the macadamia nut cookie. The end result is a gooey, moist chocolate chip ginger macadamia nut cookie.
Take a look at the recipe, give it a try, and please let me know what you think! What’s your favorite cookie that you wish could be made vegan?
Cheers!
Jocelyn
Vegan Choco Ginger Macadamia Nut Cookies
Ingredients/ Shopping List:
- 1 tbsp ground flax seed (or sub 1 egg worth of egg replacer)
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup almond/soy milk, unsweetened
- ½ cup Splenda or granulated sugar
- ½ cup coconut oil, melted/ room temperature
- 1 tsp baking powder
- 1¼ cup all purpose or whole wheat flour
- Hearty dash of salt
- ½ cup dry roasted, unsalted macadamia nuts
- ¼ cup vegan chocolate chips
- ¼ cup crystalized ginger chips
Directions
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Combine the non-dairy milk and flax. Mix well and set aside to thicken and create a “flax” egg.
- In a medium bowl, combine all dry ingredients except the crystalized ginger chips, chocolate chips, and macadamia nuts.
- In a separate, large bowl, combine the coconut oil and sugar. Once well mixed add the flax egg and stir.
- Next, add the vanilla and almond extracts to the wet mixture.
- Once the wet mixture is well incorporated, slowly add in the dry mixture.
- Once no clumps remain, fold in the crystalized ginger chips, chocolate chips and macadamia nuts.
- Roll golf ball sizes balls of dough in your hands.
- Flatten until ~½ inch thick and place on the baking sheet a few inches apart.
- Bake the cookies for 13-15 minutes.
- Remove the cookies and place on a cooling rack.
- Enjoy!
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]]>The post Contest Reminder & New Products Alert appeared first on Vegan Hostess.
]]>Just a quick reminder that my first give away contest for a Siracha 2 Go keychain and other goodies ends tomorrow, Feb. 22 at 6:00pm EST.
How to enter:
- Follow this blog if you aren’t already; AND
- Like any post of your choice.
- For an an extra entry like the Vegan Hostess Facebook page.
I also wanted to let everyone know about two ‘new’ product lines from Gardein and Beyond Meat. Today while walking around my local Whole Foods I stumbled upon a veggie burger by Beyond Meat and ‘pocket meals’ by Gardein.
What’s even better about these new products is that both companies currently have $1/1 coupons. Click here for Gardein and here for Beyond Meat. Additionally, you can use BerryCart to save an extra $2 on the Beyond Meat veggies burgers, and use Ibotta to save $1 on Gardein. This means I spent $2.99/1 for both products since the burgers were slightly higher priced. Not too bad!
Cheers!
Jocelyn
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]]>The post A Spicy Giveaway & Choco Banana-Oat Cookies! appeared first on Vegan Hostess.
]]>I hope you’re all staying warm! In an effort to help bring the heat, I am happy to announce my first product give away – a Siracha 2 Go keychain. Oh yes, now you can ensure you never have to head out to a restaurant without the sweet spicy chili sauce everyone knows and loves. I’ll also throw in some ‘surprise’ products as well.
How to enter:
- Follow this blog if you aren’t already; and
- Like any post of your choice.
- For an an extra entry like the Vegan Hostess Facebook page.
I will randomly select the winner on Sunday, Feb. 22 at 6pm EST.
Okay, now on to the treats! I found a carton of oats in my refrigerator tonight, and I just couldn’t help myself. It’d been too long since I made a warm, chewy oatmeal cookie. The below-listed recipe is for a slightly more healthy version which utilizes whole wheat flour in lieu of all-purpose, Splenda instead of sugar, and mashed bananas as the binder. The cocoa and vegan chocolate chips pair wonderfully with the light banana flavor. Don’t take my word for it when I say this recipe produces a delicious, healthier alternative, try it yourself!
“Healthy” Chocolate Banana-Oat Cookies
Ingredients/ Shopping List:
- 2 overripe bananas (mine were frozen and thawed)
- ½ cup and 1 tbsp earth balance, softened
- 2 tsp vanilla extract
- ½ tsp almond extract
- ½ cup almond milk, unsweetened
- 1 cup Splenda
- ½ -3/4 cup cocoa powder
- 3 cups rolled oats
- 1 cup whole wheat flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup vegan chocolate chips
- ¼ cup crystalized ginger chips
Directions
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Combine all wet and dry ingredients separately except the ginger and chocolate chips. (The cocoa and sugar get mixed with the wet ingredients).
- Once no flour or oat clumps remain, fold in the chocolate chips and crystalized ginger.
- Roll golf ball sizes balls of dough in your hands.
- Flatten until ~1 inch thick and place on the baking sheet.
- Repeat step 6, leaving 1-2 inches between cookies.
- Bake the cookies for 8-10 minutes.
- Remove the cookies and place on a cooling rack.
- Enjoy!
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]]>The post Game Day Recipes: Avocado Jalapeño Wontons and Sriracha Cauliflower appeared first on Vegan Hostess.
]]>On Sunday I hosted a little get together. My friends and I gathered to play games while the ‘Big Game’ was on TV. From the feedback, my party treats were a hit. I made Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
I won’t list a play by play on the Sriracha cauliflower, but I will say – you must give this recipe a try! It’s fairly quick and easy. You just cut up some cauliflower and make a simple water + flour batter, dip them, and roast them in the oven. Afterwards you toss it with a Sriracha sauce and serve with a peanut dipping sauce to cut some of the bite. This is easily going to become a goto recipe for me. I made this ahead of time and served it at room temperature. Easy!
Now, I had never actually made a wonton before this weekend. It was almost comical how many times I had to walk and up and down the aisles of Whole Foods before I found wonton wrappers! FYI – they’re in the refrigerated aisle next to tortillas. I must say avocado wontons are a deliciously ‘healthy’ vegan version of the standard wonton. Sure, you could fake it and use faux cream cheese, etc., but I wanted something a bit more natural. My guests loved them, and I think you will too! So go ahead and give this recipe a try!
Jocelyn
PS – Check out Thug Kitchen’s newest cookbook, “Thug Kitchen Party Grub: For Social Motherf*ckers
Avocado Jalapeño Wontons
Ingredients/ Shopping List:
- 2 ripe avocados, diced
- ½ cup onion, minced
- 4 cloves garlic, minced
- 2 jalapeños, minced
- 20-30 wonton skins
- ¼ cup gluten free tamari
- ¼ cup rice wine vinegar
- Dash of sesame oil
- 1 tsp. sesame seeds
- 1 tsp. powdered ginger
- 1tsp. garlic salt
- 1 tsp. Sriracha sauce or chili garlic sauce
Directions
- Preheat the oven to 426F.
- Mince the garlic, onion, and jalapeño ,and cube the avocados.
- Toss all ingredients to combine. Be careful not to smash the avocado!
- Place a small spoonful of the mixture on a wonton wrapper.
- Wet the sides of the wonton wrapper and press the edges together to seal it.
- Repeat steps 3-5 until all wontons are made.
- Line a baking pan with parchment paper.
- Bake the wontons for 14 minutes or until they are crisp and a golden brown.
- While the wontons are baking make your dipping sauce. Simply whisk all ingredients together and set it aside.
- Assemble and enjoy!
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