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

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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 minutes

Cook Time 2 minutes minutes

5 minutes minutes

Total Time 17 minutes 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

• 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!

The post Vegan  Spinach Artichoke Cups appeared first on Vegan Hostess.

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!

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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.

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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 minutes

Cook Time 15 minutes minutes

Curing Time 3 days days

Total Time 25 minutes 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. 
  
• 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

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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The post Homemade Dill Pickles 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.

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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 minutes

Total Time 20 minutes 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.
  
• Serve on a large platter, and enjoy!

Notes

*Store in the refrigerator for up to five days.

The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.

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!

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!

The post Paprika-Spiced Sauteed Chick Peas appeared first on Vegan Hostess.

Over the past week, I’ve been looking for the perfect salsa recipe for canning, and I think I finally found it. I stumbled upon Tim J Turner’s Youtube channel and found a video for, “Canning and Sharing a Thick Salsa Recipe.” I adjusted the recipe a bit, and the result was amazing! It produced a slightly sweet, a tad bit spicy, thick salsa—perfect for your next potluck or date night in. I’m so excited to share this Recipe: Thick & Chunky Garden Salsa.

As you know, I planted a garden this year, and I may gone a bit overboard with tomatoes. I don’t even like tomatoes that much. Luckily, I do love pasta sauce and salsa. What better way to put all those cherry and vine tomatoes to use than to make a bunch of sauces and salsas ahead of time?

Chips and salsa is such a feel good party food. It’s perfect for game night, football season, and so many other get togethers. Now I’m ready for fall with eight cans of homemade salsa! It has just the right amount of heat, and it’s a tad bit sweet. That means it will satisfy a variety of food palates! This salsa pairs really well with veggie tacos and simple rice bowls. Impress your friends at your next get together. Bring along some homemade Thick & Chunky Garden Salsa!

Cheers and happy snacking!

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.

Thick & Chunky Garden Salsa

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

Prep/ Post Time: ~30-60 minutes; Cook Time: 30 minutes; Yield: 8 – 16 oz ball jars

Supplies:

• Ball Jars (I used hexagonal 16 oz jars)
• Canning Kit (I use this one!)
• 2 large stainless steel pots

Ingredients

• ~10 pounds/ 14 cups, cored and chopped tomatoes (I used both cherry and vine on)
• 3 cups, red onion, diced
• 3 cups, green peppers, chopped
• 1 cup, miscellaneous peppers (I used cubanelle and yellow peppers)
• 5, jalapeños, seeded, minced
• 6 large cloves garlic, minced
• 12 oz. tomato paste (2 cans)
• 1.5 cups, white vinegar
• 3 tsp., ground cumin
• 6 tsp., dried oregano
• 2 tsp., dired basil
• 2 tsp., cayenne pepper
• 3 tsp., salt
• 2 tsp., pepper

Instructions

1. Sanitize your ball jars in a large stainless steel pot or “canner.”
   • (If using a pot on the stove, simply place the cans in the pot once the water is hot, but not boiling. Let it come to a boil and boil for 10 minutes. Remove the jars and set on a heat safe rack.)
2. In another large stainless steel pot, combine all of the ingredients.
3. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce heat and simmer for about 30 minutes.
5. Ladle the salsa into jars, leaving an inch of headspace.
6. Wipe the jar rims with a clean rag and attach the lids using a magnetic gripper.
7. Place the jars back in the pot of warm water. The water lever should just cover the jars.
8. Bring to a boil and process for 20 minutes.
9. Remove jars and let them cool before adding the date and storing.
10. Enjoy!

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