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
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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.
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]]>The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.
]]>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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]]>The post Summer Zucchini & Corn Chowder 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.
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]]>The post Summer Pasta Salad appeared first on Vegan Hostess.
]]>Happy almost summer! One my most often requested recipes by friends and family is my go to Summer Pasta Salad. In fact, a coworker just asked me for my secret ingredients! Well, I decided to give a video recipe a try. How’d I do? A printable text version of the recipe is below. Comment and let me know what your favorite summer side dish is!
Cheers & happy eating!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
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