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: Spicy Vegan Lentil Stew appeared first on Vegan Hostess.
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Hello everyone,
Soup season has officially started. There is a chill in the air, the leaves are falling, the sweaters are out, and soup is on the menu. Who doesn’t love a big bowl of comforting, warm soup?
Soup is one of the easiest things you can make for dinner. Better yet – make a big vat on Sunday and eat it all week long! From thick and creamy to vegetable-chunky, soup is so versatile, yet so simple.
Just chop up your veggies, gather other ingredients, mix it all in your slow cooker or on the stove and you’re basically done.
Today I’m sharing one of my go to soup recipes for the fall. It’s a hearty, spicy vegan lentil stew. The flavors are mix of sweet and savory, with just a hint of heat. You’ll be sure to make this a staple in no time. Give it a try and let me know what you think!
Happy cooking! Cheers!
Jocelyn
Spicy Vegan Lentil Stew
Adapted recipe from the Vegan Fire & Spice cookbook ,which I highly recommend.
Prep Time: ~15 minutes; Cook Time: ~60 minutes; Yield: Serves 8
Ingredients:
- 1 lg. onion, chopped
- 2 stalks celery, chopped
- 1 lg. red bell pepper, chopped
- 2 carrots, chopped into thin rounds
- 1 lg. yukon gold potato, chopped
- 1 ½ c. dried red lentils
- 3 cloves garlic, minced
- 1 can diced fire-roasted tomatoes
- 1 small can tomato paste
- 8 cups low sodium vegetable broth
- 3 tbl. extra virgin olive oil
- ½ tsp. each of cinnamon, cardamom coriander, ginger, & freshly ground salt & pepper
- 1 tsp. each of turmeric and cumin
- 2 tsp. Harissa seasoning
- 2 bay leaves
- 1 tbl. lemon juice
Directions:
- Heat the extra virgin olive oil in a large soup pot.
- Add the onion, celery, carrots, bell pepper, and potato. Cover and cook until softened.
- Add the garlic, and cook another 2-3 minutes.
- Next add the diced tomatoes, lentils, and all of the spices. Cook another 5 minutes.
- Add the tomato paste and vegetable broth, and bring to a boil. Reduce, cover, and let simmer for 45 minutes.
- Finally, add the lemon juice and cook uncovered for another 5-10 minutes.
- Garnish with vegan parmesan cheese and parsley.
- Enjoy!
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