The post Summer Zucchini & Corn Chowder appeared first on Vegan Hostess.
]]>Today I am so excited to share my latest recipe for Summer Zucchini & Corn Chowder using Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. I just love a creamy, sweet and savory soup for a long summer day. If you’ve sought out a non-dairy beverage to replace milk, you’ve probably seen Pacific Foods on the shelf at your local grocery store. Pacific Foods actually offers the broadest range of shelf-stable plant-based beverages including almond, coconut, hazelnut, soy, rice, oat, hemp, and cashew.
For today’s recipe, I used Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. It added the perfect touch of sweetness and contributed to a creamy base for this dish. Using summer fresh veggies and a limited amount of spices, this soup tastes fresh and light, yet comforting.
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.
Summer Zucchini & Corn Chowder
The perfect creamy, sweet and savory soup for a long summer day.
Servings 12 servings
Ingredients
- 3 cups canned corn
- 3 ½ cups Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage
- 2 cups low sodium vegetable broth
- 3 carrots peeled and diced
- 2 large zucchini diced
- 1 red pepper diced (reserve ¼ for garnish)
- ½ red onion diced (reserve ½ for garnish)
- 1 sweet onion diced
- 1 jalapeno minced and seeded
- 5 garlic cloves minced
- 2 tbsp vegan butter
- 1 tsp salt
- ½ tsp pepper
- ½ cup vegan parmesan cheese
- 2 tbsp fresh parsley minced (reserve half for garnish)
Instructions
- Turn the slow cooker on high.
- Peel and dice the carrots, and toss in the slow cooker.
- Dice the zucchini, red pepper, red onion and sweet onion. Reserve ¼ cup of red pepper and red onion, respectively for garnish. Toss the ingredients in the slow cooker.
- Mince the jalapeno and garlic and add it to the other ingredients.
- Pour the Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage, vegetable broth, and two cups of corn in a slow cooker on high. Stir well.
- Add 1 more cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. Mix well.
- Cook on high for 3.5 hours.
- In the meantime, mince the fresh parsley and set aside.
- Combine one cup of corn and one cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage in a bowl and immersion blend until smooth.
- Add the corn-cashew milk mixture, vegan butter, salt and pepper to the slow cooker.
- Immersion blend to the desired consistency.
- Add the vegan parmesan cheese and half the minced parsley. Mix well.
- Cook another 30 minutes.
- Garnish with a mixture of red onion, red pepper, and parsley. Enjoy!
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]]>The post Summer Pasta Salad appeared first on Vegan Hostess.
]]>Happy almost summer! One my most often requested recipes by friends and family is my go to Summer Pasta Salad. In fact, a coworker just asked me for my secret ingredients! Well, I decided to give a video recipe a try. How’d I do? A printable text version of the recipe is below. Comment and let me know what your favorite summer side dish is!
Cheers & happy eating!
Jocelyn
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Summer Pasta Salad
This quick & easy dish will be a hit at your summer picnic!
Servings 12 people
Ingredients
Pasta Salad
- 1 box elbow, spiral or other dry pasta
- 1 15.5 oz can garbanzo beans (chick peas) drained and rinsed
- 1 15.5 oz can kidney beans drained and rinsed
- 1 15.5 oz can large olives drained and rinsed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 stalk celery diced
- 1/2 cup red onion diced
- 1/2 cup banana pepper rings chopped
Dressing
- 1 cup italian dressing I like Wishbone Far Free Italian.
- 1/2 cup liquid from banana pepper ring jar
- 1 tbsp oregano
- salt & pepper to taste
Instructions
- Rinse and drain all canned ingredients and set aside.
- Chop/ dice all vegetables and set aside.
- Combine spices, Italian dressing, and banana pepper juice and set aside.
- Cook the pasta according to package instructions.
- Combine the vegetables, beans, olives, and pasta.
- Pour the dressing mixture over top and mix well.
- Chill for two hours.
- Garnish with your favorite vegan cheese, freshly mined parsley or other herb and 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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]]>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)
Servings
- One 9×13 cake pan
Ingredients
- 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
Instructions
- 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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