Tag: vegan recipes

Vegan  Spinach Artichoke Cups

* 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.

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

5 from 1 vote
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Vegan Spinach Artichoke Cups

These vegan spinach artichoke cups are the perfect appetizer that you can serve at room temperature. These are savory, indulgent and ready in under 30 minutes!

Course Appetizer
Cuisine American
Keyword Vegan Appetizer, Vegan Spinach Artichoke Cups, Vegan Wontons
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes

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

  1. Preheat the oven to 375°F and place cupcake liners in a muffin tin. 

  2. 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).

  3. Bake for 6 minutes or until golden brown and crispy. 

  4. While the cups are baking, dice the red pepper and artichokes.                    

  5. Heat the vegan cream cheese until soft. Mix the vegan mayonnaise, vegan sour cream, smoked paprika, garlic salt, onion powder, salt and pepper.

  6. Add the artichokes, red pepper, and spinach. Mix well.

  7. Remove the cups from the muffin tin and cupcake liners and place on a cooling rack for five minutes.

  8. Scoop the vegan cheese and veggie mixture into the cups.

  9. Top with smoked paprika and enjoy!

Summer Zucchini & Corn Chowder

Hello everyone,

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.

Give this recipe a try and let me know what you think! Printable recipe below!

Cheers & happy eating!

Jocelyn

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Summer Pasta Salad

Hello everyone,

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!

5 from 1 vote
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Summer Pasta Salad

This quick & easy dish will be a hit at your summer picnic!

Course Side Dish
Cuisine American
Keyword pasta salad, side dish, summer side, vegan
Prep Time 10 minutes
Cook Time 7 minutes
Chill 2 hours
Total Time 17 minutes
Servings 12 people
Author The Vegan Hostess

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

  1. Rinse and drain all canned ingredients and set aside.

  2. Chop/ dice all vegetables and set aside.

  3. Combine spices, Italian dressing, and banana pepper juice and set aside.

  4. Cook the pasta according to package instructions.

  5. Combine the vegetables, beans, olives, and pasta. 

  6. Pour the dressing mixture over top and mix well.

  7. Chill for two hours. 

  8. Garnish with your favorite vegan cheese, freshly mined parsley or other herb and enjoy!

 

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Paprika-Spiced Sauteed Chick Peas

Hello everyone,

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!

Sauteed Chick Peas

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

  1. Place the drained canned chick peas on a paper towel and pat them down to remove excess moisture.
  2. Heat the olive oil in a cast iron skillet over medium heat until simmering.
  3. While the oil is heating up, mix the spices together and toss them with the chick peas until well-coated.
  4. 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.
  5. Enjoy while warm!

 

Recipe: Vegan Elote-Style Roasted Corn Salad

Hello everyone,

My partner and I traveled to Mexico last year, and ever since, he has been on a roasted corn kick. He has been grilling corn on the cob all summer long and recently made a fabulous Vegan Elote-Style Roasted Corn Salad.

What is elote? It is a popular street food found throughout Mexico and parts of Central America. Generally, the corn is served boiled or grilled in the husk, but it is customarily eaten while skewered on a stick. The husk can serve as the “handle.” While it is known as a street food, it is also served in many upper scale Mexican dining establishments as an appetizer. Elote can be served smothered in everything from butter to cheese, even mayo! Traditionally, the corn is then topped with chile powder and a healthy squeeze of lime juice.

We opted to create a hybrid spread utilizing vegan butter, mayo, as well as, lots of lime juice and chile powder! This vegan elote-style roasted corn salad is so satisfying! The flavors work well together, and opting to create a corn ‘salad’ eliminates all the problems of getting corn stuck in your teeth. I think this is going to become a quick favorite in my household! Why not give it a try?

Cheers and happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

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