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 A Vegan Guide to New Orleans appeared first on Vegan Hostess.
]]>Hello everyone,
Ah, New Orleans. A town full of history, jazz, beignets, gumbo, beans and rice, and…vegan food? I have to admit, while planning my recent trip to The Big Easy, I was left wanting more. I couldn’t find an updated, honest and comprehensive vegan guide to New Orleans. Luckily, the dearth of information doesn’t actually correlate to a lack of vegan-friendly food in the city.
As always, I created a loose itinerary with whatever vegan options I could find—many of which were places that didn’t specifically cater to vegans or vegetarians. When given the option, I will always financially support the cruelty free venture. I am happy to report that while traversing the streets of the French Quarter an beyond, I stumbled upon some of the best vegan and vegetarian restaurants I’ve had the pleasure to eat dine in! Check out my top ten places to visit on your next trip to the Crescent City.
Have you been to New Orleans? What are your favorite places to grab a bite to eat or decadent dessert?
Cheers!
Jocelyn
Holy Crepes (at Shops of the Colonnade – French Market)
Notes: I stumbled on Holy Crepes by pure accident. I was looking for a few souvenirs at the French Market, hungry and in need of some coffee. All of a sudden, I noticed a crepery sign out of the corner of my eye. Upon closer inspection, I saw a note that they had vegan and gluten free options. Well, I realize how rare vegan crepes are so I wasn’t about to pass up that opportunity! This fast, fresh walk up includes both sweet or savory toppings.- Address: 1100 N Peters St #23, New Orleans, LA 70116
- Hours: Daily, 10am – 5pm
- Social: Facebook
- Notes: We ended up here after visiting the Museum of Pharmacy and Museum of Death. Conveniently located and easy on the wallet, this is a good stop if you are looking for a fast service restaurant to try non-traditional poboys with your omnivorous friends. While the menu isn’t overflowing with vegan options, there are a few vegan sides including smother greens, and a variety of poboys that can be made dairy free.
- Address: 219 Dauphine St, New Orleans, LA 70112
- Hours: Wednesday – Monday, 10am – 8pm
- Social: Facebook, Twitter & Instagram
- Notes: Vegan french macaroons. Need I say more? This amazing food stall is located in a food court in the arts/ warehouse district and is a must visit. They serve up an overwhelming variety of flavors, and each delicate macaroon is beautifully crafted.
- Address: 801 Magazine St, New Orleans, LA 70130
- Hours: Sunday – Thursday, 7am – 10pm; Friday – Saturday, 7am – 11pm
- Social: Facebook & Instagram
- Notes: This 100% plant-based menu puts a vegan spin on comfort-food classics. The food is good from brunch to dinner, but the best part is that they serve vegan beignets. Yes, you read that right—vegan beignets! In fact, it was the only vegan spot in New Orleans where I found this special treat. Don’t miss this plant-based New Orleans taste.
- Address: 1330 Prytania St, New Orleans, LA 70130 & 2372 St. Claude St., New Orleans, LA 70117
- Hours: Monday – Friday, 11am – 10pm; Saturday – Sunday, 10-am – 10pm
- Social: Facebook & Instagram
Notes: This quaint, family-run bakery offers pastries, vegan treats & coffee. I highly recommend the orange roll!- Address: 3304 St. Claude Ave, New Orleans, LA 70117
- Hours: Wednesday – Sunday, 8am – 3pm
- Social: Facebook, Twitter & Instagram
- Notes: If you decide to go on a self-guided walking tour of the Garden District chances are you will get hungry. There are so many old homes to browse and even a New Orleans style cemetery. Unfortunately, the neighborhood is a bit of a food desert, especially when looking for vegan or vegetarian options. A quick 12 minute walk away from the residential district will lead you to the a shop-filled portion of Magazine Street. Tucked in between shops is Slim Goodies Diner – a cozy, casual spot for breakfast and sandwiches. While not chock full of veg-friendly options, there are a few, including a tofu breakfast scramble. Plus, the never ending coffee and atmosphere make this a great option.
- Address: 3322 Magazine St, New Orleans, LA 70115
- Hours: All week, 6am – 3pm
- Social: Facebook & Twitter
- Notes: Do not miss this hole in the wall that served up the best vegan poboy I had while in New Orleans! The signage indicates vegetarian market which is technically true, but step inside, and you’ll see a small but mighty menu of bagels from New York and street food inspired by Indian and Pakistani cooking. The tandoori-style marinated tofu poboy is a must try!
- Address: 1303 Decatur St, New Orleans, LA 70116
- Hours: All week, 8am – 8pm (hot food served noon – 6pm)
- Social: Facebook & Instagram
- Notes: This vegan-friendly spot has an ever-changing menu due to their farm-fresh and locally sourced ingredients. The cuisine is largely creole/ soul food inspired and packs a serious punch. You can tell it was good because the door was revolving the entire time I was there.
- Address: 4017 St Claude Ave, New Orleans, LA 70117
- Hours: All week, 10am – 9:30pm
- Social: Facebook, Twitter & Instagram
- Notes: 1875 market reborn as a cool food hall with stalls selling eats & drinks, plus some outdoor seating. I drank fresh pressed juice and ate spring rolls from The Daily Beet while my partner opted for vegan steam buns from T2 Streetfood.
- Address: 2381 St. Claude Ave., New Orleans, LA
- Hours: Sunday – Thursday, 7am – 10pm; Friday – Saturday, 7am – 11pm
- Social: Facebook, Twitter & Instagram
- Notes: You simply have to visit this restaurant if you are seeking vegan soulfood in New Orleans. While the photos might not be the best (my fault, I was too hungry), the food was some of the best I had during my stay. Sweet Soulfood serves buffet style. You simply pick one, two, three or four items – one will be entree size and the remainder in smaller side portions. The menu includes everything from red beans and rice to chicken fried cauliflower to mac n cheese, and it changes daily. One thing that doesn’t change—big New Orleans flavor!
- Address: 1016 N Broad St, New Orleans, LA 70119
- Hours: Monday – Saturday, 11am – 6pm
- Social: Facebook & Instagram
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]]>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 FREE Avocados with Rare Coupon & Homemade Spicy Guacamole 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
- Cut the avocados in half. Remove the seeds.
- Score the avocado and scoop out the chunks with a spoon and place in a large salsa bowl. Discard the avocado flesh.
- Finely dice the red onion and tomato and mince the garlic and jalapeno. Finely chop the cilantro.
- Add all of the dry the ingredients to the salsa bowl.
- Next measure and add the liquid and spice ingredients.
- Combine all of the ingredients gently by folding with a fork while lightly mashing the avocado.
- Garnish with green onion. Serve with tortilla chips.
Enjoy!
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]]>The post Paprika-Spiced Sauteed Chick Peas appeared first on Vegan Hostess.
]]>I love chick peas. I love them on salad. I love them straight out of the can. I love them coated in oil and still sorta good for you … And really, who doesn’t love a good snack? I’m certainly a sucker for them! I finally put two and two together and spawned a new favorite recipe for Paprika-Spiced Sauteed Chick Peas.
This recipe is incredibly quick and easy. It’s the type of “thrown together” dish that will shock your tastebuds and your friends! This recipe calls for just four needed ingredients (but you can add others) and takes under 20 minutes to make. Plus, sauteed chick peas are a protein-packed, healthy-ish snack that’s perfect for your next potluck! The texture is a little crunchy, a bit chewy, and it’s chock full of flavor.If you happen to have a lodge cast iron skillet it will give the outer shell that extra crispy layer. I can’t recommend this recipe enough. Go on and give it a try!
Happy snacking!
Jocelyn
*Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Paprika-Spiced Sauteed Chick Peas
***Please feel free to share widely, just give me some credit or a link back
- Prep Time: ~2 minutes
- Cook Time: 15 minutes
- Yield: 2 cups
- Supplies: cast iron skillet
Ingredients
- 1 can chick peas, thoroughly drained (do not remove the skins!)
- 1 tbs, olive oil
- 2 tsp, pimenton/ paprika
- 1 tsp, harissa powder
- salt & pepper, to taste
Directions
- Place the drained canned chick peas on a paper towel and pat them down to remove excess moisture.
- Heat the olive oil in a cast iron skillet over medium heat until simmering.
- While the oil is heating up, mix the spices together and toss them with the chick peas until well-coated.
- Place the chick peas in the skillet. Toss the chick peas occasionally until they become brown and the outer shell looks crisp. This should take about 15 minutes.
- Enjoy while warm!
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