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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Can you believe it’s August? I can. Because every  time I go check on my garden it looks like a jungle! My cucumbers and squash are going for gold this year, while my tomatoes seem to be slow starters. I’ve harvested so many cucumbers lately that I decided to make *drum roll please* … Homemade Dill Pickles!

I really should have been making dill pickles all along. Making the brine fills the house with an amazing dill-vinegar aroma. It’s also really simple. I thought there was way more to it, but all you need to do is bring a few ingredients to a simmer, chop your veggies for pickling, and put them in Ball jars. Once canned, you simply gently flip the Ball jar upside down a few times each morning to ensure it’s all mixing properly. These quick pickles keep in the refrigerator for a few weeks and are perfect for snacking, sandwiches, and so much more!

I went traditional, but what other veggies would you like to pickle? Let me know in the comments!

Happy snacking!

Jocelyn

PS – I found a new rebate app that I want to share. Makeena is an app that specializes in organic and produce savings. Yes, I said it, produce savings! Plus, the app can be used at any store that sells the products on the rebate tab. It’s very simple to use – you just scan your receipt and earn savings. Once you save $20, you can cash out to your PayPal or Venmo account. Get $1.00 by joining now – use my promorcode TXHRNK. Happy saving!

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*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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Homemade Dill Pickles

These crunchy, tangy dill pickles will be a hit at your next party!

Course Snack

Cuisine American

Keyword Dill Pickles, Homemade, Pickle Recipe, Pickles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Curing Time 3 days days

Total Time 25 minutes minutes

Ingredients

• 6 cups distilled white vinegar
• 6 cups filtered tap water
• 7 whole cucumbers medium
• 6 tbs salt course
• 6 tsp black peppercorns
• 1 package dill
• 6 whole garlic cloves large

Instructions

• Chop your cucumbers into rounds or spears, or both. Place the chopped veggies into a bowl that can handle high heat. 
  
• Heat the distilled white vinegar, filtered water, course salt, black peppercorns, garlic cloves, any other spices of your choosing, and dill in a medium pot over medium-high heat. 
  
• Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored. 
  
• Pour the brine over the cucumbers. 
  
• Place a bowl/ plate over the cucumbers to keep them submerged. 
• Let the brine/ cucumber mixture rest for one hour.
• Store your freshly homemade pickles and brine in large Ball Jars that are sealed tight. 
  

Notes

You can edit the recipe based on your needs/ quantity. The ratio is what is important. For the vinegar/ water, use a 1 to 1. Then use one-tablespoon of salt and one teaspoon of black peppercorns per two cups of liquid. Also, feel free to add a few teaspoons of additional spices.

*These homemade dill pickles can be stored in their brine in a sealed container for two+ weeks. 

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The post Homemade Dill Pickles 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.

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Stuffed Mini Sweet Peppers with Vegan Cream Cheese

Course Appetizer

Cuisine American

Keyword quick & easy, raw, summer side, vegan

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 people

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

*Store in the refrigerator for up to five days.

The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.

Tonight I’m having some company over to help me celebrate another year down. Is it just me or do birthdays lose a little something after 30? Well, I’m using the day to relax, take a bath, bake a cake, and make some guacamole …. because I stumbled on FREE Avocados with a Rare Coupon!

For a limited time, you can get up to $2.00 worth of avocados for free at Target. How? Simply download the Coupons.com app, sort by Target, and select the coupon offer for free avocados. You must clip the digital coupon by 11:59 PM PST May 6th, 2018 and then submit your receipt. Voila! You will get up to $2.00 cash back. Note, this offer cannot be combined with any other and does not includes taxes.

Why not get some free avocados and start planning your Cinco de Mayo celebrations? Check out my favorite homemade fresh spicy guacamole recipe below!

Cheers!

Jocelyn

*Disclaimer: This post contains affiliate links. As always, all opinions are my own!

 Homemade Spicy Guacamole

***Please feel free to share widely, just give me some credit or a link back

• Prep Time: ~10 minutes

Ingredients

• 2 ripe avocados
• ¼ cup, red onion, finely diced
• ¼ cup, tomato, diced/ seeds removed
• 1 jalapeno, seeds removed/ minced
• 1-2 tbs, lime juice
• 1 garlic clove, minced
• 1 tbs, cilantro, minced
• 2 tsp, pimenton/ paprika
• ½ tsp, course salt
• pinch, cayenne
• pepper, to taste
• Green onion, finely sliced

Directions

1. Cut the avocados in half. Remove the seeds.
2. Score the avocado and scoop out the chunks with a spoon and place in a large salsa bowl. Discard the avocado flesh.
3. Finely dice the red onion and tomato and mince the garlic and jalapeno. Finely chop the cilantro.
4. Add all of the dry the ingredients to the salsa bowl.
5. Next measure and add the liquid and spice ingredients.
6. Combine all of the ingredients gently by folding with a fork while lightly mashing the avocado.
7. Garnish with green onion. Serve with tortilla chips.

Enjoy!

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Happy New Year! What better way to ring in 2018 than with a super simple recipe for Vegan Cinnamon Rolls. I just love taking a somewhat complicated dessert and making it under an hour. For years, I’ve wanted to make vegan cinnamon rolls, but honestly, the dessert intimidated me. This holiday season I purchased several Pillsbury seamless dough sheets to play with. It’s the perfect way to take this dessert from a bit of a hassle to one of the quickest and easiest dishes to make!

These vegan cinnamon rolls will make your home smell like a Cinnabon location. They are light, airy, have just the right level of sweetness. The secret is using pumpkin puree to help get the right level of gooey sweet goodness. So why not take it easy today. Go get a cup of coffee and enjoy making these quick and easy vegan cinnamon rolls with your loved ones!

Happy eating!

Jocelyn

PS – Like this recipe? Check out my recipe for Vegan Pumpkin Roll.

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

Vegan Cinnamon Rolls

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 35 minutes; Yield: 9 servings; Supplies: 8×8 Glass Baking Dish

Ingredients

• Rolls
  • 1 package Pillsbury seamless dough sheet
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
    

    

•  Glaze
  • ½ cup (or more) vegan powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond or soy milk
  • or cheat and use softened Pillsbury Vanilla Frosting!

Directions

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Unroll the dough sheet on the parchment paper.
4. In a small bowl, combine the pumpkin puree, spices and vanilla extract.
5. Spread the mixture evenly over the dough sheet.
6. Roll up the dough sheet length/ long wise, and slice the roll into ~1 in thick pieces.
7. Place the cinnamon rolls down, close together in the 8×8 Glass Baking Dish.
8. Bake the cinnamon rolls for 30-35 minutes.
   1. Halfway through, check the rolls to see if they are rising and if the top is beginning to look light brown.
   2. While the rolls are baking, either make your vanilla glaze or soften pre-bought icing. If making from scratch:
      1. Add the vanilla extract to the powdered sugar and slowly add your soy/vanilla milk until the consistency is a smooth, slightly runny glaze.
9. Remove the cinnamon rolls from the oven and drizzle with the vanilla glaze.
10. Let cool for 10 minutes and enjoy!

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