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

Holy Crepes (at Shops of the Colonnade – French Market)

• Notes: I stumbled on Holy Crepes by pure accident. I was looking for a few souvenirs at the French Market, hungry and in need of some coffee. All of a sudden, I noticed a crepery sign out of the corner of my eye. Upon closer inspection, I saw a note that they had vegan and gluten free options. Well, I realize how rare vegan crepes are so I wasn’t about to pass up that opportunity! This fast, fresh walk up includes both sweet or savory toppings.
• Address: 1100 N Peters St #23, New Orleans, LA 70116
• Hours: Daily, 10am – 5pm
• Social: Facebook

Killer PoBoys

• Notes: We ended up here after visiting the Museum of Pharmacy and Museum of Death. Conveniently located and easy on the wallet, this is a good stop if you are looking for a fast service restaurant to try non-traditional poboys with your omnivorous friends. While the menu isn’t overflowing with vegan options, there are a few vegan sides including smother greens, and a variety of poboys that can be  made dairy free.
• Address: 219 Dauphine St, New Orleans, LA 70112
• Hours: Wednesday – Monday, 10am – 8pm
• Social: Facebook, Twitter & Instagram

Mac and Moon

• Notes: Vegan french macaroons. Need I say more? This amazing food stall is located in a food court in the arts/ warehouse district and is a must visit. They serve up an overwhelming variety of flavors, and each delicate macaroon is beautifully crafted.
• Address: 801 Magazine St, New Orleans, LA 70130
• Hours: Sunday – Thursday, 7am – 10pm; Friday – Saturday, 7am – 11pm
• Social: Facebook & Instagram

Seed

• Notes: This 100% plant-based menu puts a vegan spin on comfort-food classics. The food is good from brunch to dinner, but the best part is that they serve vegan beignets. Yes, you read that right—vegan beignets! In fact, it was the only vegan spot in New Orleans where I found this special treat. Don’t miss this plant-based New Orleans taste.
• Address: 1330 Prytania St, New Orleans, LA 70130 & 2372 St. Claude St., New Orleans, LA 70117
• Hours: Monday – Friday, 11am – 10pm; Saturday – Sunday, 10-am – 10pm
• Social: Facebook & Instagram

Shake Sugary

• Notes: This quaint, family-run bakery offers pastries, vegan treats & coffee. I highly recommend the orange roll!
• Address: 3304 St. Claude Ave, New Orleans, LA 70117
• Hours: Wednesday – Sunday, 8am – 3pm
• Social: Facebook, Twitter & Instagram

Slim Goodies Diner

• Notes: If you decide to go on a self-guided walking tour of the Garden District chances are you will get hungry. There are so many old homes to browse and even a New Orleans style cemetery. Unfortunately, the neighborhood is a bit of a food desert, especially when looking for vegan or vegetarian options. A quick 12 minute walk away from the residential district will lead you to the a shop-filled portion of Magazine Street. Tucked in between shops is Slim Goodies Diner – a cozy, casual spot for breakfast and sandwiches. While not chock full of veg-friendly options, there are a few, including a tofu breakfast scramble. Plus, the never ending coffee and atmosphere make this a great option.
• Address: 3322 Magazine St, New Orleans, LA 70115
• Hours: All week, 6am – 3pm
• Social: Facebook & Twitter

Small Mart

• Notes: Do not miss this hole in the wall that served up the best vegan poboy I had while in New Orleans! The signage indicates vegetarian market which is technically true, but step inside, and you’ll see a small but mighty menu of bagels from New York and street food inspired by Indian and Pakistani cooking. The tandoori-style marinated tofu poboy is a must try!
• Address: 1303 Decatur St, New Orleans, LA 70116
• Hours: All week, 8am – 8pm (hot food served noon – 6pm)
• Social: Facebook & Instagram

Sneaky Pickle

• Notes: This vegan-friendly spot has an ever-changing menu due to their farm-fresh and locally sourced ingredients. The cuisine is largely creole/ soul food inspired and packs a serious punch. You can tell it was good because the door was revolving the entire time I was there.
• Address: 4017 St Claude Ave, New Orleans, LA 70117
• Hours: All week, 10am – 9:30pm
• Social: Facebook, Twitter & Instagram

St. Roch Market

• Notes: 1875 market reborn as a cool food hall with stalls selling eats & drinks, plus some outdoor seating. I drank fresh pressed juice and ate spring rolls from The Daily Beet while my partner opted for vegan steam buns from T2 Streetfood.
• Address: 2381 St. Claude Ave., New Orleans, LA
• Hours: Sunday – Thursday, 7am – 10pm; Friday – Saturday, 7am – 11pm
• Social: Facebook, Twitter & Instagram

Sweet Soulfood

• Notes: You simply have to visit this restaurant if you are seeking vegan soulfood in New Orleans. While the photos might not be the best (my fault, I was too hungry), the food was some of the best I had during my stay. Sweet Soulfood serves buffet style. You simply pick one, two, three or four items – one will be entree size and the remainder in smaller side portions. The menu includes everything from red beans and rice to chicken fried cauliflower to mac n cheese, and it changes daily. One thing that doesn’t change—big New Orleans flavor!
• Address: 1016 N Broad St, New Orleans, LA 70119
• Hours: Monday – Saturday, 11am – 6pm
• Social: Facebook & Instagram

The post A Vegan Guide to New Orleans appeared first on Vegan Hostess.

Hello everyone,

This year for the holidays, I updated my vegan gnocchi recipe. I love Italian food, and gnocchi has been my favorite dish for years. I used to prepare it for my family using pre-made gnocchi and sauce, but not any more! I’ve mastered the hand rolled potato gnocchi of my dreams.

Gnocchi can seem intimidating, but I promise you it’s not. You can make as much or as little as you want, and the recipe uses a handful of household staple ingredients. I like to make a double batch and freeze half for a later date. You can’t even tell! This recipe freezes extremely well. I honestly can’t wait to make it again.

Check out the recipe below. Tell me, what’s your favorite pasta to make from scratch?

Mangia! Mangia!

Jocelyn

Ps – Here are some kitchen items which might come in handy that I personally use!

• • A bench scraper:

• • A gnocchi board:

Print

Vegan Gnocchi

This recipe uses a few simple ingredients and can be frozen until ready for use.

Course Main Course

Cuisine Italian

Keyword Gnocchi, Italian, Pasta, Recipe, vegan, vegetarian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 2 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 8 people

Ingredients

• 8 small-medium Potatoes The higher in starch the better. I like russet.
• 1 1/3 cup All-purpose Flour Plus some extra.
• 1 tsp Salt
• 1 jar Tomato Sauce
• Basil Fresh
• Vegan Parmesan Cheese

Instructions

• Fill a large pot with water and bring to a boil. While the water is heating up, peel the potatoes. Once boiling, add the potatoes and boil until they are soft (fork tender). Drain the potatoes and let them cool for a few minutes.
• Transfer to a large mixing bowl. Mash the potatoes with a metal food masher, ricer, or other mashing tool. Add the salt and flour and knead the mixture until a smooth dough forms.
• Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.
• While the water is heating up starting rolling out your gnocchi on a lightly floured surface. I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope. Aim for a rope about an inch wide, perhaps a little less. Cut small 1" gnocchi 'pillows' and set aside.
• Once you have your gnocchi 'pillows,' begin rolling them down the curved side of a fork or a gnocchi board. This will enable the sauce to better stick to the gnocchi and is the traditional style.
  
• Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove. Cover with a lid, and let simmer.
• When the water is boiling, transfer the gnocchi. Do not overcook! The gnocchi should float to the surface fairly quickly depending on how many gnocchi you transfer at a time. Remove the gnocchi's with a skimmer as they float to the top to avoid any gnocchi from overcooking.
  
• Transfer to the saucepan. Combine the gnocchi, and marinera sauce.
• Plate your gnocchi dishes, and serve with vegan parmesan and garnish.
  
• Enjoy! Mangia! Mangia!

The post Recipe: Vegan Gnocchi 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.

Print

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 minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes 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!

The post Summer Zucchini & Corn Chowder 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.

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

• Pillsbury® Recipe Creations Seamless Dough Sheet
• Lightlife Smart Dogs (or vegan hot dog of choice)
• Daiya Cheese Shreds (or other vegan cheese)
• Ketchup, mustard, or other sauce for dipping

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!

The post Game Day Treats: Vegan Pigs in a Blanket & more appeared first on Vegan Hostess.