I find it hard to believe I haven’t made a single post all October. I guess it all started when we didn’t have our pumpkin patch picnic at the pumpkin patch and, instead, had it in my front yard. Wasn’t a good way to start off the Halloween season. 😦 I have made a few things throughout the month, though. And I had my Halloween party this past Saturday. I’m hoping to make up for lost Halloween food time this weekend, and extending it into next week for Day of the Dead.
Foods I’m planning on making before the Halloween season is over:
– Caramel apples
– Tofu tombstones with smashed spirits and graveyard gravy + “rotten” roasted vegetables
– Spooky-faced veggie pizzas with an orange pumpkin crust
– Chocolate Chick-o-stick tarts
– Scarecrow toastadas
For Day of the Dead, I’m thinking something along the lines of:
– Mexican-spiced calavera cake (anise seed, orange, and cinnamon)
– Cornbread sugar skulls (with sour cream and green onion decorations)
– Black bean soup with lime, cilantro, and avocado
I hate to admit that I’m ready for a new holiday season to start, but I think I got a little burned out on Halloween early this year. I still can’t wait to have some spooky fun these last few days, though! Here’s a few foods I’ve made this month:
Stuffed Shell Eyeballs
This is just a regular stuffed shell recipe, with olive and roasted red pepper added to make the eyeballs. I used tofu, non-dairy cream cheese, nutritional yeast, Italian seasoning, salt, and pepper for the filling. Then I just used a jarred pasta sauce. It’s easiest and less messy to put the filling into a plastic bag and cut the corner off to pipe it into the shells. These were covered and baked at 350 degrees until warmed through.
Petrified Pumpkin Enchiladas
I used this recipe for the sauce. For the filling, I used Gardein chick’n and steamed Yukon gold potatoes. Then I just made a face using Toffuti sour cream, olives, and chopped green onion.
Broken Glass Cupcakes
These are red velvet cupcakes from Vegan Cupcakes Take Over the World. I used a store-bought vegan icing and I made a hard, clear candy to break up into glass shards. Then I added some red gel icing to make it look like the cupcakes were bleeding 🙂 If you make these – Don’t add the hard candy until you’re about to serve them. The candy will pick up the moisture from the cupcakes and start to “melt” and deteriorate after a few hours.
1 C sugar
3 TBSP light corn syrup
1/3 C water
– Coat a baking sheet (or sheet of aluminum foil) with nonstick spray. Put sugar, corn syrup, and water into a small saucepan. Bring to a boil over medium heat, stirring occassionally with a wooden spoon.
– Continue to boil until mixture reaches 310 degrees on a candy thermometer.
– Immediately remove from heat and pour mixture onto prepared baking sheet or aluminum foil, spreading thin with the back of a wooden spoon.
– Allow to cool and harden. Break into glass-like shards.
I hope you’ve all been having a wonderfully spooky October!