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potluck Archives – Vegan Hostess https://veganhostess.com/category/potluck/ Recipes, Reviews, Savings & more! Sun, 24 Mar 2019 16:31:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/veganhostess.com/wp-content/uploads/2017/01/cropped-cropped-cookies3-1.jpg?fit=32%2C32&ssl=1 potluck Archives – Vegan Hostess https://veganhostess.com/category/potluck/ 32 32 125986866 Vegan Rustic Pepper and Onion Mini Tarts https://veganhostess.com/2019/03/24/vegan-rustic-pepper-and-onion-mini-tarts/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-rustic-pepper-and-onion-mini-tarts Sun, 24 Mar 2019 16:31:33 +0000 http://veganhostess.com/?p=8234 * 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. … Continue reading Vegan Rustic Pepper and Onion Mini Tarts

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* 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

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Vegan Rustic Pepper and Onion Mini Tarts

These aren't just ordinary pepper and onion tarts. No. 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 caramelized them. Then I thinned the cream cheese to make a softer landing pad right on top of the surprisingly vegan Pillsbury Pastry Puff cups. The result is a slightly sweet, perfectly savory appetizer!
Course Appetizer
Cuisine American
Keyword Tart, vegan, Vegan Appetizer, Vegan Tart
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 24 tarts
Calories 80kcal

Ingredients

  • 1 package Pepperidge Farm Puff Pastry Cups
  • 1/2 cup yellow onion
  • 5-6 oz. piquillo peppers
  • 1/2 cup vegan cream cheese
  • 2 tbsp extra virgin olive oil
  • 1 pinch oregano for topping
  • 1 pinch paprika for topping
  • 1/2 tsp sea salt

Instructions

Prep

  • Preheat oven to 400 F.
  • Dice the yellow onion, and cut the piquillo peppers into thin strips and dice them.

Puff Pastry

  • Remove the pastry from the box, break them apart and place them marked side up on an ungreased cookie sheet. 
  • Bake for 20 minutes or until puffed and golden brown. 
  • Take a spoon and press down on the center of each puff to make a well. 
  • Cool on a wire rack for five minutes.

Filling

  • While your puff pastry is baking and cooling, work on the filling.
  • Saute onions over low heat with a fair helping of your favorite extra virgin olive oil for five minutes until they begin to brown. 
  • Add the sea salt and stir.
  • Add your piquillo peppers and continue to cook for about five minutes. 
  • Mix well and set aside.
  • Place the vegan cream cheese in a bowl.
  • Spoon a few tablespoons in to a microwave safe dish and heat until mostly melted.
  • Take the warm vegan cream cheese and incorporate it with the remainder of the cream cheese. The result should be a slightly softer, thinner cream cheese.

Construction

  • Add one teaspoon of vegan cream cheese into the bottom of each puff pastry. 
  • Top with the piquillo pepper and caramelized onion mixture.
  • Garnish with oregano, paprika or the herb of your choice!

Items I like to use:

 

 

 

 

 

 

 

* 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.

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Homemade Dill Pickles https://veganhostess.com/2018/08/04/homemade-dill-pickles/?utm_source=rss&utm_medium=rss&utm_campaign=homemade-dill-pickles https://veganhostess.com/2018/08/04/homemade-dill-pickles/#comments Sat, 04 Aug 2018 15:14:52 +0000 http://veganhostess.com/?p=7915 *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 … Continue reading Homemade Dill Pickles

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*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!


*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.

Dill Pickles
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Homemade Dill Pickles

These crunchy, tangy dill pickles will be a hit at your next party!
Course Snack
Cuisine American
Keyword Dill Pickles, Homemade, Pickle Recipe, Pickles
Prep Time 10 minutes
Cook Time 15 minutes
Curing Time 3 days
Total Time 25 minutes

Ingredients

  • 6 cups distilled white vinegar
  • 6 cups filtered tap water
  • 7 whole cucumbers medium
  • 6 tbs salt course
  • 6 tsp black peppercorns
  • 1 package dill
  • 6 whole garlic cloves large

Instructions

  • Chop your cucumbers into rounds or spears, or both. Place the chopped veggies into a bowl that can handle high heat. 
    Cucumber and Carrot
  • Heat the distilled white vinegar, filtered water, course salt, black peppercorns, garlic cloves, any other spices of your choosing, and dill in a medium pot over medium-high heat. 
    Making Brine
  • Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored. 
    Dark brine
  • Pour the brine over the cucumbers. 
    Brine Covered Veggies
  • Place a bowl/ plate over the cucumbers to keep them submerged. 
  • Let the brine/ cucumber mixture rest for one hour.
  • Store your freshly homemade pickles and brine in large Ball Jars that are sealed tight. 

Notes

You can edit the recipe based on your needs/ quantity. The ratio is what is important. For the vinegar/ water, use a 1 to 1. Then use one-tablespoon of salt and one teaspoon of black peppercorns per two cups of liquid. Also, feel free to add a few teaspoons of additional spices.
*These homemade dill pickles can be stored in their brine in a sealed container for two+ weeks. 

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Stuffed Mini Sweet Peppers with Vegan Cream Cheese https://veganhostess.com/2018/07/17/stuffed-mini-sweet-peppers-with-vegan-cream-cheese/?utm_source=rss&utm_medium=rss&utm_campaign=stuffed-mini-sweet-peppers-with-vegan-cream-cheese https://veganhostess.com/2018/07/17/stuffed-mini-sweet-peppers-with-vegan-cream-cheese/#comments Tue, 17 Jul 2018 01:25:03 +0000 http://veganhostess.com/?p=7898 *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 … Continue reading Stuffed Mini Sweet Peppers with Vegan Cream Cheese

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*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

*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.

Stuffed Mini Sweet Peppers
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Stuffed Mini Sweet Peppers with Vegan Cream Cheese

Course Appetizer
Cuisine American
Keyword quick & easy, raw, summer side, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 people

Ingredients

Mini Sweet Peppers

  • 1 lb. mini sweet peppers Use 1/2 - 3/4 of the 1 lb. bag

Vegan Cream Cheese Filling

  • 8 oz. vegan cream cheese Note, I used Tofutti Better Than Cream Cheese!
  • 1/2 cup cucumber diced
  • 1/4 cup red onion diced
  • 1/4 cup celery diced
  • 1/4 cup green pepper diced
  • 1/4 cup yellow pepper diced

Garnish

  • salt & pepper to taste
  • garlic powder I recommend a light dusting.
  • smoked paprika I recommend a slightly heavier dusting.

Instructions

  • Wash each mini sweet pepper, cut the top off, scoop out any seeds, and slice the pepper in half lengthwise. 
  • Dice and measure the bell peppers, cucumber, celery, and red onion. Mix the ingredients in a medium bowl.
  • Slowly combine a full 8 oz. container of vegan cream cheese to the diced vegetables until the mixture looks creamy. 
  • Spoon the mixture into the mini sweet pepper halves.
    Sweet Pepper Close Up
  • Serve on a large platter, and enjoy!

Notes

*Store in the refrigerator for up to five days.

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Summer Zucchini & Corn Chowder https://veganhostess.com/2018/06/29/summer-zucchini-corn-chowder/?utm_source=rss&utm_medium=rss&utm_campaign=summer-zucchini-corn-chowder https://veganhostess.com/2018/06/29/summer-zucchini-corn-chowder/#comments Fri, 29 Jun 2018 21:30:09 +0000 http://veganhostess.com/?p=7847 Hello everyone, Today I am so excited to share my latest recipe for Summer Zucchini & Corn Chowder using Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. I just love a creamy, sweet and savory soup for a long summer day. If you’ve sought out a non-dairy beverage to replace milk, you’ve probably seen Pacific Foods … Continue reading Summer Zucchini & Corn Chowder

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Hello everyone,

Today I am so excited to share my latest recipe for Summer Zucchini & Corn Chowder using Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. I just love a creamy, sweet and savory soup for a long summer day. If you’ve sought out a non-dairy beverage to replace milk, you’ve probably seen Pacific Foods on the shelf at your local grocery store. Pacific Foods actually offers the broadest range of shelf-stable plant-based beverages including almond, coconut, hazelnut, soy, rice, oat, hemp, and cashew.

For today’s recipe, I used Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. It added the perfect touch of sweetness and contributed to a creamy base for this dish. Using summer fresh veggies and a limited amount of spices, this soup tastes fresh and light, yet comforting.

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

Cheers & happy eating!

Jocelyn

*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.

PacificFoods Summer Zucchini & Corn Chowder
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Summer Zucchini & Corn Chowder

The perfect creamy, sweet and savory soup for a long summer day.
Course Soup
Cuisine American
Keyword chowder, soup, summer soup, vegan
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 servings

Ingredients

  • 3 cups canned corn
  • 3 ½ cups Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage
  • 2 cups low sodium vegetable broth
  • 3 carrots peeled and diced
  • 2 large zucchini diced
  • 1 red pepper diced (reserve ¼ for garnish)
  • ½ red onion diced (reserve ½ for garnish)
  • 1 sweet onion diced
  • 1 jalapeno minced and seeded
  • 5 garlic cloves minced
  • 2 tbsp vegan butter
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup vegan parmesan cheese
  • 2 tbsp fresh parsley minced (reserve half for garnish)

Instructions

  • Turn the slow cooker on high.
  • Peel and dice the carrots, and toss in the slow cooker.
  • Dice the zucchini, red pepper, red onion and sweet onion. Reserve ¼ cup of red pepper and red onion, respectively for garnish. Toss the ingredients in the slow cooker.
  • Mince the jalapeno and garlic and add it to the other ingredients.
  • Pour the Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage, vegetable broth, and two cups of corn in a slow cooker on high. Stir well.
  • Add 1 more cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. Mix well.
  • Cook on high for 3.5 hours.
  • In the meantime, mince the fresh parsley and set aside.
  • Combine one cup of corn and one cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage in a bowl and immersion blend until smooth.
  • Add the corn-cashew milk mixture, vegan butter, salt and pepper to the slow cooker.
  • Immersion blend to the desired consistency.
  • Add the vegan parmesan cheese and half the minced parsley. Mix well.
  • Cook another 30 minutes.
  • Garnish with a mixture of red onion, red pepper, and parsley. Enjoy!

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Game Day Treats: Vegan Pigs in a Blanket & more https://veganhostess.com/2018/01/27/7575/?utm_source=rss&utm_medium=rss&utm_campaign=7575 https://veganhostess.com/2018/01/27/7575/#comments Sat, 27 Jan 2018 10:00:23 +0000 http://veganhostess.com/?p=7575 Hello everyone! Whether or not you like football, you probably like getting together with friends to snack and halfheartedly watch the halftime show. Or maybe you just watch it for the ads. Either way, if you’re hosting a party for the big day, you’re probably already thinking about what to serve your guests. Is it … Continue reading Game Day Treats: Vegan Pigs in a Blanket & more

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Hello everyone!

Whether or not you like football, you probably like getting together with friends to snack and halfheartedly watch the halftime show. Or maybe you just watch it for the ads. Either way, if you’re hosting a party for the big day, you’re probably already thinking about what to serve your guests. Is it an all vegan crowd? Do you need to please vegans and omnivores alike? Looking for an easy meal or appetizer to satisfy everyone on Superbowl Sunday? Don’t want to make something homemade? Don’t worry—I’ve got you covered. Today I’m bringing you Game Day Treats: Vegan Pigs in a Blanket & more! 

If you read my Vegan Cinnamon Rolls post, you know that I’ve been coming up with some unique uses for the Pillsbury® Recipe Creations Seamless Dough Sheet. I found the perfect game day, two-ingredient recipe—Vegan Pigs in a Blanket. Anyone could make this recipe. It’s simply foolproof, but it doesn’t taste like it! It’s the perfect party food, clocking in at just 15 minutes of cook time, and easily customizable from the size of the serving to the taste. If you want something delicious that will satisfy your craving plus make you reminisce about childhood, check out my complete recipe below!

Okay, maybe you’re looking also for some “just buy it and you’re done” items? I’ve got you covered on those, too. How about getting a few packs of Louisville Vegan Jerky to display in a serving dish? This jerky packs a punch with flavors ranging from Smoked Black Pepper to Smokey Carolina BBQ or my favorited Smoke Chipotle.

Your friends like cheese doodles or cheetos? Well, why not get some Hippeas for them to enjoy? These cheesy puffs are derived from chick peas, but they sure don’t taste like it!

Want to throw in some healthy snacks? You can’t go wrong with a crudité platter with cauliflower, baby carrots, broccoli, cucumbers, red pepper slices, hummus, and some Just Ranch, too!

Or check out other party-ready recipes from one of my all-time favorite vegan cookbooks, “Thug Kitchen: Eat Like You Give a F*ck.”

Check out my Vegan Pigs in a Blanket recipe below! Let me know what you’re making for game day in the comments.

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 Pigs in a Blanket

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

Prep Time: ~5 minutes; Cook Time: 15 minutes; Yield: 8 servings

Ingredients

Directions

  • Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
  • Open the Pillsbury® Recipe Creations Seamless Dough Sheet and roll it out on the parchment paper. 
  • Take a non-serrated knife and cut long triangles in the dough.
  • Place the smart dogs at the short end of the dough (not the point) and roll them up.
    • I actually played around with the dough and the smart dogs and decided to make some “full size” and cut the smart dogs in half for others. It works very well either way.
    • *Note, you can also add some vegan cheese or other toppings before rolling up the smart dogs.
  • Bake in the oven for 15 minutes or until golden brown.
  • Allow to cool for a few minutes.
  • Serve with ketchup, mustard, or other dipping sauce. Enjoy!

 

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