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
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]]>The post Vegan Rustic Pepper and Onion Mini Tarts appeared first on Vegan Hostess.
]]>Hello everyone,
It’s me again. I apologize for being so MIA lately, but I’ve been slammed at work, visiting with family, and recovering from back to back contagions. I’ve been pondering and plotting all the recipes I want to share with you, and I’m excited about today’s post on Vegan Rustic Pepper and Onion Mini Tarts!
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
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 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)
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]]>The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.
]]>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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]]>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.
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