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 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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]]>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 Recipe: Vegan Breakfast Casserole appeared first on Vegan Hostess.
]]>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:
Daiya Cheese Shreds (I used mozzerella)
Vegan Breakfast Casserole
Ingredients
Vegan Sausage and Peppers
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper seeded and chopped
- 1 medium red onion chopped
- 14 oz. vegan ground sausage
- 2 garlic cloves minced
- 5 cups spinach leaves
- 1 tablespoon dijon mustard
Vegan Egg
- 1 1/2 cups chickpea flour
- 3 cups unsweetened almond milk
- 2 tablespoons flaxseed meal
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 pinch cayenne pepper
Other
- 1 package Daiya vegan mozzarella shreds or alternative
- 5 cups sourdough bread diced
Instructions
- Spray an extra large lasagna or other baking dish with non-stick oil, and chop the sour dough bread into cubes. Set aside.
- Heat the extra virgin olive oil over in a medium size pan over medium heat.
- Add the onions and peppers and sauté until the colors are vibrant (about 4 minutes).
- Next add the garlic and the vegan ground sausage. Sauté until cooked through.
- Remove from heat and mix in the mustard and spinach.
- In a medium bowl, whisk together all of the ingredients for the vegan egg until smooth.
- Layer the bread cubes, vegan sausage mixture, vegan egg and Daiya cheese into the baking dish. Cover with tin foil and chill in the refrigerator overnight.
- When ready, place the casserole in the oven at 350°F for 1 hour. (I wouldn't make this more than 1-2 days in advance).
- Enjoy!
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]]>The post Recipe: Vegan Gnocchi appeared first on Vegan Hostess.
]]>Hello everyone,
This year for the holidays, I updated my vegan gnocchi recipe. I love Italian food, and gnocchi has been my favorite dish for years. I used to prepare it for my family using pre-made gnocchi and sauce, but not any more! I’ve mastered the hand rolled potato gnocchi of my dreams.
Gnocchi can seem intimidating, but I promise you it’s not. You can make as much or as little as you want, and the recipe uses a handful of household staple ingredients. I like to make a double batch and freeze half for a later date. You can’t even tell! This recipe freezes extremely well. I honestly can’t wait to make it again.
Check out the recipe below. Tell me, what’s your favorite pasta to make from scratch?
Mangia! Mangia!
Jocelyn
Ps – Here are some kitchen items which might come in handy that I personally use!
Vegan Gnocchi
Ingredients
- 8 small-medium Potatoes The higher in starch the better. I like russet.
- 1 1/3 cup All-purpose Flour Plus some extra.
- 1 tsp Salt
- 1 jar Tomato Sauce
- Basil Fresh
- Vegan Parmesan Cheese
Instructions
- Fill a large pot with water and bring to a boil. While the water is heating up, peel the potatoes. Once boiling, add the potatoes and boil until they are soft (fork tender). Drain the potatoes and let them cool for a few minutes.
- Transfer to a large mixing bowl. Mash the potatoes with a metal food masher, ricer, or other mashing tool. Add the salt and flour and knead the mixture until a smooth dough forms.
- Dump out the old water from boiling the potatoes, and bring a fresh pot of water to a boil.
- While the water is heating up starting rolling out your gnocchi on a lightly floured surface. I suggest splitting your dough into 6 sections and rolling them one-by-one into a rope. Aim for a rope about an inch wide, perhaps a little less. Cut small 1" gnocchi 'pillows' and set aside.
- Once you have your gnocchi 'pillows,' begin rolling them down the curved side of a fork or a gnocchi board. This will enable the sauce to better stick to the gnocchi and is the traditional style.
- Now is a good time to heat your marinera sauce with any additional herbs/ veggies on the stove. Cover with a lid, and let simmer.
- When the water is boiling, transfer the gnocchi. Do not overcook! The gnocchi should float to the surface fairly quickly depending on how many gnocchi you transfer at a time. Remove the gnocchi's with a skimmer as they float to the top to avoid any gnocchi from overcooking.
- Transfer to the saucepan. Combine the gnocchi, and marinera sauce.
- Plate your gnocchi dishes, and serve with vegan parmesan and garnish.
- Enjoy! Mangia! Mangia!
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