Vegan Spinach Artichoke Cups

* 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 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

5 from 1 vote

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

Cook Time 2 minutes

Total Time 17 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!

Recipe: Vegan Breakfast Casserole

* 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,

Sometimes you just need an easy morning. But what if it’s a holiday, you have a family to feed or guests are on their way over. Well, I’ve got the answer—a make ahead vegan breakfast casserole. It’s like a deconstructed breakfast sandwich that you can make the night before. All you need to do in the morning is pop it in the oven, get ready for the day, and take it out an hour later. It’s so easy! Dare I say, fool proof! I stumbled on two different vegan strata recipes from Sweet Simple Vegan and Veganosity and decided to combine and tweak the recipes a bit to make something suited to my own taste. I suggest checking mine out as well as the two others to see which recipe might be right for you.

The following recipe creates a savory, comforting, meal sure to keep you full and fueled throughout the afternoon. Give it a try and let me know what you think!

Cheers!

Jocelyn

PS – Here are items I used for this recipe!

A deep baking dish like this one by Fiestaware:

Gimme Lean Vegan Ground Sausage from Lightlife:

Chickpea Flour:

Nutritional Yeast:

Daiya Cheese Shreds (I used mozzerella)

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Recipe: Vegan Gnocchi

* 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,

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:

Continue reading “Recipe: Vegan Gnocchi” →

Hungryroot: My Honest Review

* 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. I did not receive my Hungryroot meal delivery service for free for this review.

Hello everyone,

You may have noticed that I’ve been a bit MIA lately. Well, my partner went back to work, I received a promotion which carries longer hours, and we got a kitten. So life’s been a bit hectic to say the least. I decided to be realistic about my new normal, and I registered for a subscription meal service. I had no idea that a plant-based meal service existed, but luckily for me, it does! What follow is my honest review of Hungryroot.

All of Hungryroot’s products are “vegan, gluten-free, high in nutrients, fiber, and good fats, and low in sugar, sodium and calories.” Hungryroot offers two subscription levels. The smaller version is called the Starter Set which costs $69 + free shipping. This package includes three meals plus four sides, snacks or sweets, or more meals and less sides. Essentially each item has a cost value and Hungryroot’s system will track how much you have left as you pick your items. The larger version is called the the Good Life which is $99 + free shipping and includes 1-2 more meals. You can customize your box or let Hungryroot pick what goes inside. I’m picky so I like to customize mine.

Each recipe contains two servings, and they are a very hefty portions. The meal kits range from Pad Thai Fried Rice to Creamy Corn Cauliflower Risotto to Thai Coconut Vegetable Curry. The bases of the meals vary from “noodle” or “rice” to a soup base. The “rice” is usually made out of cauliflower or broccoli, and the noodles are derived from beats, kohlrabi, or squash. I was skeptical, but the texture is actually really good. And the sauces honestly make the meals. They are low calorie, but so incredibly flavorful. I don’t know how Hungryroot does it, but I’m hooked—especially the peanut sauce!

Interested in trying Hungryroot? Here’s $30 off your first order! I tried them, loved the meals, and I haven’t looked back.

The best part of Hungryroot for me is that these meals come almost ready to serve. Most recipes simply require a short period of sautéing, adding additional ingredient packets, and mixing with water or sauce. Extremely easy! Plus, all of the meals/ snacks are under 500 calories which is great. I occasionally add tofu or beans to meals which might lack protein, but I find that most of the meals are well-rounded and filling.

I’ve used Hungryroot for about two months, and I don’t see an end in sight. It’s so nice not to worry about dinner four nights each week. I can’t even imagine how I was functioning before I started using this service. So, what’s your take? Have you used a meal delivery service? If so, which one, and do you recommend it?

Cheers and happy eating!

Jocelyn

Stuffed Mini Sweet Peppers with Vegan Cream Cheese

*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!

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

Continue reading “Stuffed Mini Sweet Peppers with Vegan Cream Cheese” →