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
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!
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 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 Recipe: Vegan Elote-Style Roasted Corn Salad appeared first on Vegan Hostess.
]]>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.
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.
Vegan Elote-Style Roasted Corn Salad
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~5 minutes; Cook Time: 10 minutes; Yield: 4 servings
Ingredients
- 4 small to medium pieces of corn, removed from the husks
- ½ cup, onion, finely diced
- 1 tbs, garlic, minced
- 1 tbs, avocado oil
- 2 tbs, vegan butter (I used Earth Balance)
- 2 tbs, Just Mayo (I used Just Mayo Light)
- 1 lime, cut into four wedges
- 1 teaspoon, chile powder
- salt & pepper, to taste
- Optional: Splatter Guard
Instructions
- Heat the avocado oil in a sauté pan on high heat.
- (You need high heat to scorch the corn. Make sure you use the appropriate oil or this recipe won’t work).
- While the oil is heating up, slice the corn off the husks.
- Once the oil is hot (generally, after a few minutes), toss in the corn. I recommend using a splatter guard as it tends to splash due to the high temperature. This is the one I use.
- Oddly enough, you want to cook the corn until you hear it begin to pop.
- No, I’m not joking. This will take between 6-8 minutes, and you’ll notice a nice golden brown on most of the kernels.
- While the corn is cooking, be sure to stir as it tends to stick.
- Lower the heat and add in the diced onion and minced garlic.
- Cook another two minutes.
- Remove from heat and add 1 tablespoon of vegan butter and 2 tablespoons of vegan mayo. Stir well.
- Add salt and pepper to taste, as well as, 1 teaspoon of chile powder.
- Serve with a lime wedge and enjoy!
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