Category: food

A Vegan Guide to New Orleans

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

Ah, New Orleans. A town full of history, jazz, beignets, gumbo, beans and rice, and…vegan food? I have to admit, while planning my recent trip to The Big Easy, I was left wanting more. I couldn’t find an updated, honest and comprehensive vegan guide to New Orleans. Luckily, the dearth of information doesn’t actually correlate to a lack of vegan-friendly food in the city.

As always, I created a loose itinerary with whatever vegan options I could find—many of which were places that didn’t specifically cater to vegans or vegetarians. When given the option, I will always financially support the cruelty free venture. I am happy to report that while traversing the streets of the French Quarter an beyond, I stumbled upon some of the best vegan and vegetarian restaurants I’ve had the pleasure to eat dine in! Check out my top ten places to visit on your next trip to the Crescent City.

Have you been to New Orleans? What are your favorite places to grab a bite to eat or decadent dessert?

Cheers!

Jocelyn Continue reading “A Vegan Guide to New Orleans” →

Homemade Dill Pickles

*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

Can you believe it’s August? I can. Because every  time I go check on my garden it looks like a jungle! My cucumbers and squash are going for gold this year, while my tomatoes seem to be slow starters. I’ve harvested so many cucumbers lately that I decided to make *drum roll please* … Homemade Dill Pickles!

I really should have been making dill pickles all along. Making the brine fills the house with an amazing dill-vinegar aroma. It’s also really simple. I thought there was way more to it, but all you need to do is bring a few ingredients to a simmer, chop your veggies for pickling, and put them in Ball jars. Once canned, you simply gently flip the Ball jar upside down a few times each morning to ensure it’s all mixing properly. These quick pickles keep in the refrigerator for a few weeks and are perfect for snacking, sandwiches, and so much more!

I went traditional, but what other veggies would you like to pickle? Let me know in the comments!

Happy snacking!

Jocelyn

PS – I found a new rebate app that I want to share. Makeena is an app that specializes in organic and produce savings. Yes, I said it, produce savings! Plus, the app can be used at any store that sells the products on the rebate tab. It’s very simple to use – you just scan your receipt and earn savings. Once you save $20, you can cash out to your PayPal or Venmo account. Get $1.00 by joining now – use my promorcode TXHRNK. Happy saving!

Continue reading “Homemade Dill Pickles” →

Summer Pasta Salad

Hello everyone,

Happy almost summer! One my most often requested recipes by friends and family is my go to Summer Pasta Salad. In fact, a coworker just asked me for my secret ingredients! Well, I decided to give a video recipe a try. How’d I do? A printable text version of the recipe is below. Comment and let me know what your favorite summer side dish is!

Cheers & happy eating!

Jocelyn

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

5 from 1 vote
Print

Summer Pasta Salad

This quick & easy dish will be a hit at your summer picnic!

Course Side Dish
Cuisine American
Keyword pasta salad, side dish, summer side, vegan
Prep Time 10 minutes
Cook Time 7 minutes
Chill 2 hours
Total Time 17 minutes
Servings 12 people
Author The Vegan Hostess

Ingredients

Pasta Salad

  • 1 box elbow, spiral or other dry pasta
  • 1 15.5 oz can garbanzo beans (chick peas) drained and rinsed
  • 1 15.5 oz can kidney beans drained and rinsed
  • 1 15.5 oz can large olives drained and rinsed
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 stalk celery diced
  • 1/2 cup red onion diced
  • 1/2 cup banana pepper rings chopped

Dressing

  • 1 cup italian dressing I like Wishbone Far Free Italian.
  • 1/2 cup liquid from banana pepper ring jar
  • 1 tbsp oregano
  • salt & pepper to taste

Instructions

  1. Rinse and drain all canned ingredients and set aside.

  2. Chop/ dice all vegetables and set aside.

  3. Combine spices, Italian dressing, and banana pepper juice and set aside.

  4. Cook the pasta according to package instructions.

  5. Combine the vegetables, beans, olives, and pasta. 

  6. Pour the dressing mixture over top and mix well.

  7. Chill for two hours. 

  8. Garnish with your favorite vegan cheese, freshly mined parsley or other herb and enjoy!

 

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Recipe & Review: Vegan Banana Ricotta Toast

Some of you may have seen an accidental post with the draft version of this content. Obviously, my post was published accidentally, very prematurely. Please check out my actual, full post below. Your tastebuds will thank you.  =)

Hello everyone,

Kite Hill RicottaAvocado 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. Continue reading “Recipe & Review: Vegan Banana Ricotta Toast” →

Recipe: Japanese Curry with Fried Eggplant

Hello everyone,

If you’re like me the word “curry” triggers thoughts of rich, creamy coconut milk- based goodness or a nice Indian meal. If so, you’re missing out! 

For years, I too, was ignorant that there is yet another type of curry that should not be missed. It’s Japanese Curry! This style of curry is thick, indulgent and delicious! Simply put — it’s a must try. The base of the dish is more of a gravy than sauce so it’s certainly a splurge meal, but it’s worth it. 

The basic components include white or brown rice, the sauce, and a slew of steamed or sautéed vegetables. My partner was feeling particularly ambitious, so we added breaded eggplant to our dish. The result was an amazing meal meant to be enjoyed with friends. 

Give this recipe for vegan Japanese Curry with Fried Eggplant a try, and let me know what you think!

Cheers & happy eating!

Jocelyn

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

Continue reading “Recipe: Japanese Curry with Fried Eggplant” →