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
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]]>The post The Impossible Burger: My 5-Minute Review appeared first on Vegan Hostess.
]]>Staying warm? Enjoying the snow? I don’t know about you, but when it’s cold outside I crave comfort food. One of my favorite comfort foods is a hearty vegan “burger.” That’s right—a faux meat patty topped with gooey, melty vegan cheese, Heinz ketchup, banana pepper rings, and a dollop of Just Mayo. It always hits the spot! Well, I’ve been hearing buzz about the Impossible Burger for months and months, so I finally decided to find one nearby to give a try. Today I am here to finally provide The Impossible Burger: My 5-Minute Review.
After years of research and $180 million in funding, the Impossible Burger debuted in the summer of 2016 in NYC at Momofuku Nishi. Now, this restaurant is not a burger joint. It’s an asian fusion restaurant. Possibly an odd place to launch a veggie burger, but it worked! People were lining up hours before the restaurant opened to get a bite of the Impossible Burger.
So why was everyone in a tizzy? Well, the Impossible Burger is a plant-based burger that looks and cooks like ground beef. These qualities are supposed to make it satisfy vegans/ vegetarians and omnivores alike. How does it achieve this? It includes heme—a molecule extracted from fermented yeast that mimics the same molecule that’s found in animal blood. This enables this meatless burger to “bleed” and sear, just like animal-based burgers.
Now, these qualities are off-putting for many vegans/ vegetarians, but considering I didn’t cook the burger, I didn’t mind it. The Impossible Burger looks like a medium cooked regular burger, but so do many other veggie burgers. In fact, I found it to be similar to Beyond Meat’s Beyond Burger in both flavor and texture. The Impossible Burger tasted juicy and a bit greasy, with a slightly crispy exterior and soft center. I ate mine topped with pickles, vegan cheese, lettuce and ketchup, and boy, did it hit the spot!
Aside from the fact that the Impossible Burger looks and tastes great and is cruelty free, it uses 75 percent less water, 95 percent less land, and emits 87 percent fewer greenhouse gases than a burger from cows. Plus, nutritionally, it has slightly fewer calories than a regular burger and more protein and no cholesterol!
The Impossible burger is now available at hundreds of restaurants across the country from five star restaurants to local burger joints. I traveled to Burgatory in Pittsburgh, PA for my review. But soon after getting my first bite, I looked around my hometown of Cleveland, Ohio and was pleased to see that the Impossible Burger is available at B Spot locations! I’ll certainly be heading there soon to treat my boyfriend to this awesome speciality.
So what do you think? Will you give it a try?
Cheers!
Jocelyn
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]]>The post Thanksgiving Dessert Made Easy appeared first on Vegan Hostess.
]]>Who is ready for the holidays? It’s the season for good food, great company, and even more time to relax and do what you love. I’m hosting my family for Thanksgiving again this year, and I can’t wait. I simply love hosting this holiday in particular. Pumpkin is one of my favorite seasonal flavors so I’ll be making three different pumpkin-themed desserts. This is Thanksgiving dessert made easy!
- Vegan Cardamom-spiced Pumpkin Cookies
- Vegan Pumpkin Roll
- Vegan Swirled Cheesecake Pumpkin Pie from the Lunch Box Bunch
If you’re looking for a simple addition to your current dessert spread, the Vegan Cardamom-spiced Pumpkin Cookies won’t disappoint! Of course, pumpkin roll is always delicious, albeit a bit anxiety inducing trying to avoid those cracks, and who can say no to “cheesecake.”
If you’re looking for an “easy out” to your Thanksgiving dessert preparations, I highly recommend picking up a tub of Eat Pastry cookie dough. You simply scoop out the 100% vegan, non-GMO dough and place golf-ball size dough balls on a baking sheet and drop it in the oven. It’s ridiculously easy and hassle free!
I picked up a tub of the Peanut Butter Chocoloate Chip last week, and it did not disappoint! The cookies were perfectly gooey and sweet—a hit at my latest game night! Why not give one of my tried and true recipes a try, or if you’re going easy on yourself, pick up some Eat Pastry cookie dough.
Cheers & happy holidays!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
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]]>The post Spooktacular Vegan Graveyard Cake appeared first on Vegan Hostess.
]]>Are you planning a halloween potluck? Heading to a boo-tastic bash? A frightful party? Why not make a spooktakular vegan graveyard cake?!
This fun dessert is quick, easy, and devilishly delicious! It’s not a made from scratch piece of art—instead it’s a cake that is easy to whip up so you can spend all that extra time on the decorations! There are so many “accidentally vegan” baking items on the market that are perfect for this recipe. Just grab a boxed cake mix, follow the instructions, add icing, and then decorate your ghostly graveyard cake! I’ve been making graveyard cakes off and on since I was in elementary school so I can attest that they never grow old! Why not give it a try?
Cheers and happy haunting!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Spooktacular Vegan Graveyard Cake
- 50-60 minutes (30-35 cook, 20 prep/post)
- One 9×13 cake pan
- 1 cup water
- 1/3 c vegetable oil
3 “vegan” eggs (I used egg replacer, but you can also use 3 mashed bananas)
- Accidentally Vegan Chocolate Cake Mix
- At least 3 Oreos
- 1 package of accidentally vegan Vanilla Frosting
- 1 can Green Edible Cake Decorating Spray
- Tombstone Cake Toppers
- Halloween Sprinkles
- Preheat the oven to 350°F.
Grease a 9 x13 baking pan.
- Make 3 eggs worth of egg replacer or mash 3 bananas.
- Mix together cake mix, water, oil, and egg replacer according to the boxed mix directions.
- Pour the mixture into the pan and bake for 30-35 minutes until cake is done (my oven took 32 minutes for a toothpick to come out clean).
- Remove from oven and allow to cool in the pan for ~5 minutes.
- Flip the cake onto a cooling rack, and allow to cool completely.
- Then move the cake onto whatever surface you will use for your display.
Evenly spread a thin layer of Vanilla Frosting around the edges and on top of the cake.
- Spray a hefty coating of Green Edible Cake Decorating Spray on the icing.
- Create your graveyard display using fake tombstones, pumpkins, spooky tree, etc. Get creative!
- Remove the frosting from three Oreos and crumble the cookie.
- Place the crumbled up Oreos on a few graves to make them look “fresh.”
- Strew Halloween Sprinkles
around the cake.
- Enjoy!
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]]>The post Recipe: Vegan Chocolate Chip Carrot Cake appeared first on Vegan Hostess.
]]>My dad loves carrot cake. Every few years for my parents birthdays … Yes, you read that correctly—my parents were born on the same day two years apart! Anyway, every so often, I surprise them with a homemade carrot cake. This year, I started making the cake, got half way through the recipe, and realized I didn’t have any raisons! A carrot cake without raisons! Can you believe it? Well, it was much too late to head to the store. Or at least, I didn’t want to trek to the 24 hour Giant Eagle. So I started thinking about how to make a carrot cake with a twist. I looked around the cupboard and saw some chocolate chips, pecans and ginger powder. Voila! Why not make a vegan chocolate chip carrot cake?!
I have this saying—good food + good food = good food. It works with basic ingredients as well. The cake was perfectly moist, not too dense, and just sweet enough. It did not disappoint! Both my parents loved it! Why not give this recipe a try the next time you need an ‘inspired’ dessert?
Cheers and happy eating!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Vegan Chocolate Chip Carrot Cake
36 minutes (26 cook, 10 prep)
- One tall 9 in round cake pan (or 18 cupcakes)
- 1 1/2 cups flour (I used a mix of whole wheat and all purpose flours)
- 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup Splenda or other sugar alternative
- 1/3 cup canola oil
- 1/3 cup soy yogurt (I used vanilla Kitehill yogurt)
- 1/2 cup soy milk
- 2 tsps vanilla extract
- 1 tsp ginger powder
- 2 cups finely grated carrots
- 1/2 cup chocolate chips
- 1/3 cup chopped pecans
- Preheat the oven to 350 F.
- Grease a 9 in baking pan (alternatively fill a cupcake pan with liners).
- In a large bowl, mix together the sugar, vegetable oil, soy yogurt, and vanilla.
- Sift the dry ingredients together and then add them to the wet ingredients.
Mix until no large clumps remain.
- Fold in the carrots, pecans and chocolate chips.
- Spread the batter evenly into a 9 in round cake pan or fill the cupcake liners 2/3 full.
- Bake for ~24 minutes until you can insert a toothpick in the middle and it comes out clean.
- Transfer the cake/ cupcakes to a cooling rack and allow to cool completely before frosting.
- Ice the cake/ cupcakes, decorate, and enjoy!
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