The post Vegan Spinach Artichoke Cups appeared first on Vegan Hostess.
]]>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
Vegan Spinach Artichoke Cups
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
- Preheat the oven to 375°F and place cupcake liners in a muffin tin.
- 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).
- Bake for 6 minutes or until golden brown and crispy.
- While the cups are baking, dice the red pepper and artichokes.
- Heat the vegan cream cheese until soft. Mix the vegan mayonnaise, vegan sour cream, smoked paprika, garlic salt, onion powder, salt and pepper.
- Add the artichokes, red pepper, and spinach. Mix well.
- Remove the cups from the muffin tin and cupcake liners and place on a cooling rack for five minutes.
- Scoop the vegan cheese and veggie mixture into the cups.
- Top with smoked paprika and enjoy!
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]]>The post Vegan Rustic Pepper and Onion Mini Tarts appeared first on Vegan Hostess.
]]>Hello everyone,
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
Vegan Rustic Pepper and Onion Mini Tarts
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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]]>The post Homemade Dill Pickles appeared first on Vegan Hostess.
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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 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.
Homemade Dill Pickles
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.
- 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.
- Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored.
- Pour the brine over the cucumbers.
- 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
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]]>The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.
]]>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!
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 with Vegan Cream Cheese
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.
- Serve on a large platter, and enjoy!
Notes
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]]>The post Summer Zucchini & Corn Chowder appeared first on Vegan Hostess.
]]>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.
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.
Summer Zucchini & Corn Chowder
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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