Category: party snacks

Vegan  Spinach Artichoke Cups

* 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 and happy (almost) summer,

The birds are chirping, the sun is shining, the lawn needs mowed, and everybody suddenly is having get togethers again. I haven’t made my incredibly delicious summer pasta salad yet or even my indulgent vegan macaroni salad, but I did come up with something new. I was at the store and spotted “egg roll” wrappers and decided that I was going to repurpose them for bite size appetizers. After some kitchen cabinet, refrigerator, and soul-searching, I came up with Vegan  Spinach Artichoke Cups.

This savory snack is ready in under 30 minutes and calls for just ten ingredients (including spices!). Have a party this evening, but no time to prepare for it except the morning? No problem! These vegan spinach artichoke cups are the perfect appetizer that you can serve at room temperature. Give them a try! They’ll fly off the platter.

What are some of your favorite go to snacks for summer parties?

Cheers and happy eating!

Jocelyn

5 from 1 vote
Print

Vegan Spinach Artichoke Cups

These vegan spinach artichoke cups are the perfect appetizer that you can serve at room temperature. These are savory, indulgent and ready in under 30 minutes!

Course Appetizer
Cuisine American
Keyword Vegan Appetizer, Vegan Spinach Artichoke Cups, Vegan Wontons
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes

Ingredients

  • 24 vegan wonton wrappers
  • 1/4 cup vegan mayonnaise
  • 1/4 cup vegan sour cream
  • 12 oz. vegan cream cheese
  • 1/2 15 oz. can artichokes diced
  • 1/4 red pepper, extra large diced
  • 1 cup spinach chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • salt to taste
  • pepper to taste

Instructions

  1. Preheat the oven to 375°F and place cupcake liners in a muffin tin. 

  2. Press a wonton wrapper into each of the baking cups and fold the sides in a bit. (If you can't find vegan wonton wrappers, you can cut summer roll/ egg roll wrappers into quarters).

  3. Bake for 6 minutes or until golden brown and crispy. 

  4. While the cups are baking, dice the red pepper and artichokes.                    

  5. Heat the vegan cream cheese until soft. Mix the vegan mayonnaise, vegan sour cream, smoked paprika, garlic salt, onion powder, salt and pepper.

  6. Add the artichokes, red pepper, and spinach. Mix well.

  7. Remove the cups from the muffin tin and cupcake liners and place on a cooling rack for five minutes.

  8. Scoop the vegan cheese and veggie mixture into the cups.

  9. Top with smoked paprika and enjoy!

Vegan Rustic Pepper and Onion Mini Tarts

* 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,

It’s me again. I apologize for being so MIA lately, but I’ve been slammed at work, visiting with family, and recovering from back to back contagions. I’ve been pondering and plotting all the recipes I want to share with you, and I’m excited about today’s post on Vegan Rustic Pepper and Onion Mini Tarts!

These aren’t just ordinary pepper and onion tarts. Not at all. I jazzed up a long-time flavor combination favorite just the way I like it. Instead of roasted red peppers, I used piquillo peppers. Instead of regular sautéed onion, I let them go longer to caramelize them. Then I thinned the vegan cream cheese to make a softer landing pad right on top of the surprisingly vegan Pepperidge Farm Puff Pastry Cups.

Cheers & happy cooking!

Jocelyn

Continue reading “Vegan Rustic Pepper and Onion Mini Tarts” →

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” →

Stuffed Mini Sweet Peppers with Vegan Cream Cheese

*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,

I am so excited to share a newly tested recipe that is sure to be a hit at your next summer soirée! Give my recipe for raw Stuffed Mini Sweet Peppers with Vegan Cream Cheese a try!

This recipe simply calls for a handful of raw vegetables, vegan cream cheese, a few select spices, and requires minimal prep time and no cooking. How much simpler can it get? The best part—it’s a truly hassle free recipe but the end result still packs a serious flavor punch!

Raw Mini Sweet Peppers

I made these Stuffed Mini Sweet Peppers with Vegan Cream Cheese as an appetizer for my friend’s veggie BBQ, and the entire plate with gone within the hour. People kept going back for seconds due to the bright colors and great taste. I believe I found another “goto recipe” to keep in rotation with my time-tested indulgent vegan macaroni salad and fresh summer pasta salad!

Give this recipe a try and let me know what you think! Printable recipe below!

Cheers & happy eating!

Jocelyn

Continue reading “Stuffed Mini Sweet Peppers with Vegan Cream Cheese” →

Paprika-Spiced Sauteed Chick Peas

Hello everyone,

I love chick peas. I love them on salad. I love them straight out of the can. I love them coated in oil and still sorta good for you … And really, who doesn’t love a good snack? I’m certainly a sucker for them! I finally put two and two together and spawned a new favorite recipe for Paprika-Spiced Sauteed Chick Peas. 

This recipe is incredibly quick and easy. It’s the type of “thrown together” dish that will shock your tastebuds and your friends! This recipe calls for just four needed ingredients (but you can add others) and takes under 20 minutes to make. Plus, sauteed chick peas are a protein-packed, healthy-ish snack that’s perfect for your next potluck! The texture is a little crunchy, a bit chewy, and it’s chock full of flavor.If you happen to have a lodge cast iron skillet it will give the outer shell that extra crispy layer. I can’t recommend this recipe enough. Go on and give it a try!

Happy snacking!

Jocelyn

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

Sauteed Chick Peas

Paprika-Spiced Sauteed Chick Peas

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

  • Prep Time: ~2 minutes
  • Cook Time: 15 minutes
  • Yield: 2 cups
  • Supplies: cast iron skillet

Ingredients

  • 1 can chick peas, thoroughly drained (do not remove the skins!)
  • 1 tbs, olive oil
  • 2 tsp, pimenton/ paprika
  • 1 tsp, harissa powder
  • salt & pepper, to taste

Directions

  1. Place the drained canned chick peas on a paper towel and pat them down to remove excess moisture.
  2. Heat the olive oil in a cast iron skillet over medium heat until simmering.
  3. While the oil is heating up, mix the spices together and toss them with the chick peas until well-coated.
  4. Place the chick peas in the skillet. Toss the chick peas occasionally until they become brown and the outer shell looks crisp. This should take about 15 minutes.
  5. Enjoy while warm!