The post An Online Vegan Grocery Store appeared first on Vegan Hostess.
]]>Hello everyone,
I often find myself frustrated when grocery shopping as many stores simply won’t up vegan item inventories so they tend to run out very quickly. Many of my favorite vegan brands had their own shops online, but the shipping was expensive, and multiple websites meant, multiple shipping fees. Well, Mylk Guys apparently knew this was an issued and tackling the problem by creating an online vegan grocery store with reasonable shipping costs. The shipping fee covers transportation costs and packaging, including boxes, insulation, and coolants – ensuring that your order arrives fresh and ready to enjoy!
Mylk Guys carries everything from faux meat to cheese to health products or even sweets. In fact, my favorite vegan cheese – Miyokos Creamery – closed their own online shop to sell on Mylk Guys. Now I can order Primal Jerky, Uptons Chorizo, Just Egg, and Miyokos all at once! It’s so simple! They also carry many brands I’ve never tried before, and the products look delicious! I’m so happy to see a company catering to the vegan market and realizing that cost is a factor.
Fun fact – they have the largest selection of vegan cheeses in the United States. Why not browse their selection and give it a try? You won’t be disappointed, but it might be hard to choose!
Cheers & happy shopping!
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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]]>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 A Vegan Guide to New Orleans appeared first on Vegan Hostess.
]]>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
- 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
- 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
- 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
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
- 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
- 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
- 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
- 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
- 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
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]]>The post Recipe: Vegan Gnocchi 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!
Vegan Gnocchi
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!
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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
The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.
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