Who is ready for the holidays? It’s the season for good food, great company, and even more time to relax and do what you love. I’m hosting my family for Thanksgiving again this year, and I can’t wait. I simply love hosting this holiday in particular. Pumpkin is one of my favorite seasonal flavors so I’ll be making three different pumpkin-themed desserts. This is Thanksgiving dessert made easy!

• Vegan Cardamom-spiced Pumpkin Cookies
• Vegan Pumpkin Roll
• Vegan Swirled Cheesecake Pumpkin Pie from the Lunch Box Bunch

If you’re looking for a simple addition to your current dessert spread, the Vegan Cardamom-spiced Pumpkin Cookies won’t disappoint! Of course, pumpkin roll is always delicious, albeit a bit anxiety inducing trying to avoid those cracks, and who can say no to “cheesecake.”

If you’re looking for an “easy out” to your Thanksgiving dessert preparations, I highly recommend picking up a tub of Eat Pastry cookie dough. You simply scoop out the 100% vegan, non-GMO dough and place golf-ball size dough balls on a baking sheet and drop it in the oven. It’s ridiculously easy and hassle free!

I picked up a tub of the Peanut Butter Chocoloate Chip last week, and it did not disappoint! The cookies were perfectly gooey and sweet—a hit at my latest game night! Why not give one of my tried and true recipes a try, or if you’re going easy on yourself, pick up some Eat Pastry cookie dough.

Cheers & happy holidays!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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My partner and I traveled to Mexico last year, and ever since, he has been on a roasted corn kick. He has been grilling corn on the cob all summer long and recently made a fabulous Vegan Elote-Style Roasted Corn Salad.

What is elote? It is a popular street food found throughout Mexico and parts of Central America. Generally, the corn is served boiled or grilled in the husk, but it is customarily eaten while skewered on a stick. The husk can serve as the “handle.” While it is known as a street food, it is also served in many upper scale Mexican dining establishments as an appetizer. Elote can be served smothered in everything from butter to cheese, even mayo! Traditionally, the corn is then topped with chile powder and a healthy squeeze of lime juice.

We opted to create a hybrid spread utilizing vegan butter, mayo, as well as, lots of lime juice and chile powder! This vegan elote-style roasted corn salad is so satisfying! The flavors work well together, and opting to create a corn ‘salad’ eliminates all the problems of getting corn stuck in your teeth. I think this is going to become a quick favorite in my household! Why not give it a try?

Cheers and happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

Vegan Elote-Style Roasted Corn Salad

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~5 minutes; Cook Time: 10 minutes; Yield: 4 servings

Ingredients

• 4 small to medium pieces of corn, removed from the husks
• ½ cup, onion, finely diced
• 1 tbs, garlic, minced
• 1 tbs, avocado oil
• 2 tbs, vegan butter (I used Earth Balance)
• 2 tbs, Just Mayo (I used Just Mayo Light)
• 1 lime, cut into four wedges
• 1 teaspoon, chile powder
• salt & pepper, to taste
• Optional: Splatter Guard

Instructions

1. Heat the avocado oil in a sauté pan on high heat.
   • (You need high heat to scorch the corn. Make sure you use the appropriate oil or this recipe won’t work).
2. While the oil is heating up, slice the corn off the husks.
3. Once the oil is hot (generally, after a few minutes), toss in the corn. I recommend using a splatter guard as it tends to splash due to the high temperature. This is the one I use.
4. Oddly enough, you want to cook the corn until you hear it begin to pop.
   • No, I’m not joking. This will take between 6-8 minutes, and you’ll notice a nice golden brown on most of the kernels.
   • While the corn is cooking, be sure to stir as it tends to stick.
5. Lower the heat and add in the diced onion and minced garlic.
   • Cook another two minutes.
6. Remove from heat and add 1 tablespoon of vegan butter and 2 tablespoons of vegan mayo. Stir well.
7. Add salt and pepper to taste, as well as, 1 teaspoon of chile powder.
8. Serve with a lime wedge and enjoy!

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I don’t know about you, but for me, it is a summer of squash! I’ve eaten more zucchini and yellow squash the past two months than I had in two years. Contributing to my massive increase in squash consumption is the fact that I planted a plethora of zucchini in my garden, and my parents brought me some beautiful vegetables from a relative’s garden in West Virginia.

I’ve also been eyeing the “just so happens to be vegan” puff pastry from Pepperidge Farms. I put two and two together and decided to put a vegan spin on a classic cream cheese tart. Admittedly, I had no idea what I was doing with the puff pastry, and it was nothing short of a miracle that this recipe worked out. It was quick, it was easy, and if I could do it, you can, too!

There is something so comforting about a flaky crust smothered in faux cream cheese and  olive oil lightly drizzled over zucchini with herbs. Ahh. This really is a perfect recipe for your next summer get together. Give it a try and let me know how it goes!

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

Zucchini Cream Cheese Tart

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 35-45 minutes; Yield: 12 or 24 small bites (depending on how small you want them!)

Ingredients

• 1 sheet puff pastry
• 1 medium zucchini
• 1 green onion
• 1 package of vegan cream cheese (I used Kite Hill)
• salt, to taste
• pepper, to taste
• dried oregano or basil, to taste
• extra virgin olive oil

Instructions

1. Preheat oven to 350F & thaw the puff pastry per package instructions.
2. Slice the zucchini into thin rounds (no need to salt/ weep).
3. Chop the green onion into small rounds.
4. Once the puff pastry is thaw, lay it on a parchment covered baking tray and spread a thin, even layer of vegan cream cheese (should be about a half package).
5. Add the zucchini rounds and green onion.
6. Drizzle a healthy amount of olive oil over the vegetables.
7. Add salt, pepper and any herbs, to taste.
8. Bake for 35-45 minutes until the pastry is golden brown.
9. Let cool for 10 minutes.
10. Cut into small squares and enjoy!

The post Recipe: Zucchini Cream Cheese Tart appeared first on Vegan Hostess.

Hello everyone,

Avocado toast has become… Let’s just say “a thing.” Admittedly, I love a good avocado toast as much as the next millennial, but recently I had a craving for a sweet, slightly savory breakfast toast. I had just picked up some Kite Hill Ricotta so I thought—why not make a Vegan Banana Ricotta Toast?! I’m so glad I did. It was simple, ascetically pleasing, and delicious!

I love all things banana + peanut butter flavored, but I was never one for savory/ sweet breakfast combos. This recipe has swayed me. Kite Hill’s ricotta is slightly sweet and silky and can be used to replace traditional ricotta in any recipe. I’ve previously used this ‘ricotta’ for stuffed shells, and it works fantastic! Check out my tried and true recipe sure to please the dairy-free non-believers! (Plus, you can save $1.00 on the Kite Hill product of your choice!) Next on my list is to use this as a substitute for mascarpone!

What follows is my ‘all you need to know’ recipe for a delicious Vegan banana Ricotta Toast! I hope you enjoy it.

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase. Additionally, I received these products free for testing. All opinions are my own. I only work with companies and brands I personally support.

PS – You should also check out Kite Hill‘s non-dairy yogurt, too. It’s quickly becoming a favorite of mine. Kite Hill states that their  almond milk yogurt is produced “exclusively with local, top quality almonds that provide a smooth and delicate mouthfeel and flavor.” It sure tastes like it.

I was never a big fan of yogurt growing up, but over the years I’ve tried a number of vegan yogurts. Most aren’t bad….I’m just not tempted to go back for seconds. This yogurt is different. It’s almost pudding-like, but healthier? Anyway, Kite Hill‘s yogurts are great for a quick lunch/ snack for work and they have so many flavor options! You can try plain, vanilla, peach, blueberry, strawberry, pineapple, key lime, caramel, or even, plain unsweetened.

Vegan Banana Ricotta Toast

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 0 minutes; Yield: To taste/ size! Servings are individual.

Ingredients

• PB2 (either original or chocolate)
• Banana
• Vegan chocolate bar or mini chips
• Your choice of bread (I used Ezekiel whole wheat bread)
• Kite Hill‘s Vegan Ricotta

Instructions

1. Slice the banana into ¼ inch rounds.
2. While heating a piece of toast:
   1. Make one servings of PB2.
   2. Finely shave chocolate to your liking.
   3. Fluff the ricotta with a fork.
3. Spread the PB2 on the toast.
4. Add a sprinkling layer of ricotta.
5. Add some dollops of PB2.
6. Add the banana rounds.
7. Sprinkle with chocolate and add more ricotta for balance.
8. Enjoy!

The post Recipe & Review: Vegan Banana Ricotta Toast appeared first on Vegan Hostess.

Looking for a place to grab an iced soy latte, vegan-friendly lunch, or perhaps a sweet treat? Check out my updated list of my favorite vegan-friendly places around Northeast Ohio under Vegan Cleveland. Just added—Mitchell’s Homemade Ice Cream.

Ah, summer. A time to relax, spend time with friends, and enjoy ice cream on a hot day. Mitchell’s Homemade Ice Cream serves up summer treats using only the best locally sourced organic ingredients. Plus, they generally have two vegan flavors, currently vegan salted caramel pecan and chocolate. Looking for a fruiter option? Mitchell’s also makes sorbet (lemon, mango, and raspberry) without dairy and it’s fat free!

I highly recommend getting a single scoop of the vegan salted caramel pecan on a sugar cone! The rich coconut milk flavored with homemade toasted pecan butter, caramelized brown sugar and sea salt is delicious! You’ll fool all your dairy loving friends with this sweet treat! Next time you’re in Northeast Ohio be sure to give this local ice cream parlor a try!

Cheers,

Jocelyn

*Disclaimer – I received these products free for testing. All opinions are my own. I only work with companies and brands I personally support.

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