The post 2019 Holiday Coupons appeared first on Vegan Hostess.
]]>Hello everyone,
Suddenly, the leaves have turned, and instead of iced coffee, I’m reaching for a spiced latte. This year has been busier than most with many ups and downs. I’ve been meaning to get back to this blog, but the days keep getting away from me. Today I managed to compile a 2019 Holiday Coupons round up and review my coupon/ rebate app savings so far this year. I was worried that vegan friendly coupons might become more rare with the bankruptcy of MamboSprouts, but luckily, it seems like companies are simply pushing them out through their own email lists. There are several rare or high value coupons right now – from Alpha Foods (a new favorite of mine) to tried and true Beyond Meat and Amy’s brand.
Additionally, I’ve been using Mylk Guys, the new online vegan grocery store, to order all the vegan “dairy” for my household. The shipping costs are honestly quite reasonable. The items come packed in sturdy cardboard, eco-friendly padding and dry ice. Mylk Guys carries everything from faux meat to cheese to health products or even sweets. Now I can order Primal Jerky, Uptons Chorizo, Just Egg, and Miyokos all at once! Fun fact – they have the largest selection of vegan cheeses in the United States. Get $10 off your first order by using my link!
As always, you can check out my top ways to save and other recent savings posts.
- Here’s how much I’ve saved so far this year:
- Berrycart
- 2019 to date – $3.50
- 2018 total – $7.25
- CheckOut 51
- 2019 to date – $39.00
- 2018 total – $56.90
- CoinOut
- 2019 to date – $14.67
- Dosh
- 2019 to date – $21.97
- 2018 total – $53.90
- Drop
- 2019 to date – $70.00
- 2018 total – $70.00
- Get a $5 welcome bonus when you use my referral code – g0wex
- Fetch Rewards
- 2019 to date – $13.00
- 2018 total – $20.00
- Ibotta
- 2019 to date – $220.41
- 2018 total – $248.25
- *If you sign up with my referral code, dlgmcji you can get a $10.00 welcome bonus.
- Sign up at https://ibotta.com/r/dlgmcji
- ReceiptPal
- 2019 to date – $45.00
- 2018 total – $23.00
- Shopkick
- 2019 to date – $15.50
- 2018 total – $28.00 in Amazon.com gift cards
- Berrycart
Cheers & happy saving!
Jocelyn
Faux Meat/ Vegan Dairy
- Alpha Foods
- Amy’s
- Barbara’s
- Beyond Meat
- Daiya
- Follow Your Heart
- Forager
- Hilary
- Lightlife
- $2.00 back when you buy any two Silk Almond Creamers
- $1.00 back when you buy any one Califia Farms Oatmilk, unsweetened
- $1.50 back when you buy any one Chao Plant-based Cheese
- $1.00 back when you buy any one Oat Yeah Creamer (32 oz bottle)
- $0.75 back when you buy any one Ripple Dairy-free Yogurt
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]]>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 JUST Scramble appeared first on Vegan Hostess.
]]>Are you a breakfast person? Growing up my typical breakfast was PopTarts, Eggos, or cereal. On the weekends my mom would make pancakes or French toast. Eggs were occasionally a central part of the meal, but I was never a huge fan. After going vegan, I quickly fell in love with tofu scrambles and other faux ‘egg’ meals. However, scrambled eggs and omelets were a rare treat on a vegan restaurant menu—not something I would make at home. Well that’s all changed now that JUST Egg launched.
JUST Egg scrambles and tastes like eggs. But it’s egg-free, non-GMO, cholesterol-free, dairy-free and still includes 5g of protein per serving. In my honest opinion, this is the best “fake” egg on the market. It’s so easy to cook and tastes great. One of the primary ingredients is mung beans, and I’m not surprised. A friend from many years ago used to make “omelet-like” mung bean pancakes for me on the weekend. I always loved them so I’m not surprised I really like this vegan egg alternative. Anyway, after going through two bottles over the course of a few weeks, I perfected my Vegan JUST Scramble recipe. The texture is perfectly soft, but also slightly crisp, with a low-key savory flavor ready for sautéed veggies and your favorite vegan cheese. Check out this quick and easy recipe below.
Cheers and 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.
Vegan JUST Scramble
Ingredients
- 1 tbsp olive oil extra virgin
- 1 bottle JUST Egg
- 1/4 cup green pepper diced
- 1/4 cup orange pepper diced
- 1/4 cup red onion diced
- salt to taste
- pepper to taste
- 1/2 cup cherry tomatos sliced in half
Instructions
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the peppers and onions and saute for ~3 minutes, or until they feel slightly fork tender.
- Remove the veggies from the skillet and set aside.
- If the pan looks dry, add more olive oil.
- Shake the JUST Egg bottle well and pour evenly into the pan.
- Let the JUST Egg cook until bubbles form in the middle and the sides begin to pull away from the pan.
- Scramble the JUST Egg and lower the heat to Low-Medium.
- Continue to cook for 2-3 minutes until desired consistency.
- Add the veggies back in and mix to combine.
- Salt & Pepper to taste, and garnish with sliced cherry tomatoes.
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]]>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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