Finally! Halloween party food is here! I’m not going to say too much, and I probably won’t even post any recipes for right now. Just pictures and descriptions!
This was 1 large bottle of red Hawaiian Punch, 1 large bottle of ginger ale, 1 large bottle of apple juice, and 1 large bottle of cranberry juice. I froze some water that was dyed red inside a heart-shaped mold and floated that in the punch
Just make sure no one gets any of the dry ice in their cups! And don’t touch it with your hands, or any other skin, for that matter. Use tongs.
I had both white and wheat wraps, filled with (v)cream cheese, spinach, alfalfa sprouts, red onion, tomato, cucumber, and salt & pepper.
This is a cream cheese log, tinted blue. It’s flavored with lemon juice, garlic powder, onion powder, hot sauce, and a few drops of (v)worchestershire sauce.
Pretzel-like breadsticks made to look like human fingers, served with a jarred marinara sauce. The fingers were veganized from this recipe. For the egg wash, I just used some water mixed with a little agave nectar.
Please excuse the flour pockets. I made a huge batch of these, so I was bound to mess up a little. :-\ Nevertheless, these are still everyone’s favorite cookies!
I explained the cookies in my last post, so..
These are mini orange cheesecakes, with a chocolate cookie crust.
Spinach dip! Consisted of frozen, chopped spinach, sour cream, cream cheese, nutritional yeast, garlic powder, onion powder, garlic salt, a little soymilk, freshly ground black pepper, and.. I think that’s it.
I meant to put some carrot sticks in the middle bowl, but never got around to peeling them. The Black Cat Brains are falafel balls. I got the recipe from Boma at the Animal Kingdom Lodge in Walt Disney World. The pureed flesh is store-bought red pepper hummus.
These are red velvet cupcakes with cream cheese frosting and red gel icing for the bloody vamprie bites. The cupcake recipe came from Vegan Cupcakes Take Over the World.
My disgusting way of saying, “Peanut Brittle”.
Blue corn chips!
My mom’s favorite homemade guacamole.
Mini quiches from Fat Free Vegan, with red pepper devil horns.
These are baby bella mushrooms, stuffed with mashed silken tofu that was mixed with cajun seasoning. They were then dipped in cajun-seasoned breadcrumbs and decorated with sliced olives and chopped red pepper to form the pupils. They were baked at 350 degrees for about 30 minutes.
This was 1 large bottle of green Hawaiian Punch, 1 large bottle of ginger ale, and 1 can orange juice concentrate. I then washed and sliced an organic orange and floated the slices in the punch.
I didn’t get a good picture of it, but on the stove, I had a hot, spiced, cranberry punch from VegParadise.com.
Also on the stove was some hot, mulled, apple cider (the heat was turned down right after this picture was taken.. haha). Next to the stove I had a pitcher of filtered water that I labeled Veritaserum
And that’s all, folks!