Tag Archives: Vegan Halloween

Zoodle Brains with Pumpkin Kale Pesto

ZoodleBrain2

Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!

ZoodleBrain1

Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

Diet:  V, GF, GFV, DF, SF, SRF, NF, CFNF, R

 

Ingredients

Zoodles:

4 medium zucchini

 

Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper

 

Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween

 

Directions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

 

Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

 

Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.

 

Assemble:

1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.

 

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“Caramel” Candy Apples

candyapple1

Although caramel apples typically make an appearance in the Fall, I foresee these caramel apples being made in my kitchen all-year-round!  The “caramel” in this recipe requires little cooking and does not result in a sticky goo!  It is simply made from sweet potatoes, dates, vanilla, and almond milk!  They are a perfect clean and healthy snack or dessert that even your dentist will even approve of!

Once the apples are coated in the “caramel” and topped with chopped walnuts and cacao nibs, it will be difficult for you to hold in your smile.  These caramel apples will release the inner child in you.  They are not only nourishing, but they are so fun to make and eat!   I hope you enjoy these!

 

I want to give Vitacost.com a huge thanks for kindly sending me ingredients that inspired these!  Click on the ingredient links to purchase the same ingredients I used to make the “Caramel” Candy Apples.  Click here for Vitacost.com savings. 

 

 “Caramel” Candy Apples

Servings: 6-8

Time: 45 minutes

Diet: V, GF, GFV, DF, SF, SRF

 

Ingredients

6-8 apples

6-8 popsicle sticks

 

Caramel:

3/4 cup sweet potato, cooked

8-9 soft medjool dates, pitted

2 tsp vanilla extract (no alcohol)

4 Tbsp almond milk (or any non-dairy milk)

 

Topping:

1 cup walnuts, chopped

½ cup cacao nibs

 

Directions

Caramel:

1. If you don’t mind using a microwave, making this is a snap. Rinse 2 sweet potatoes or one very large sweet potato (enough for 1 cup of cooked sweet potato), place on a plate with about 4 Tbsp water. Cover with a damp paper towel and microwave for about 5-6 minutes, or until fork tender. Alternatively, steam or bake the sweet potato until fork tender. Steaming on the stovetop is quicker than baking, so if you don’t have a microwave, I would recommend steaming it. Bake at 450 degrees F for 50 minutes, flipping it halfway through. Steam for 15-20 minutes on the stovetop.

Note: I prefer peeling the sweet potato after it has been cooked because it’s time-saving. When it is cooked, cut it lengthwise in the center and open it. Spoon out 3/4 cup of the tender flesh.

2. In a high-powered blender, add the almond milk, vanilla, dates, and sweet potato and blend until smooth.

3. Place the “caramel” into a medium bowl.

 

Assemble:

1. Line 2 large plates or a baking sheet with parchment paper.

2, Remove the stems from the apples. Place the apples stem-side down and push the popsicle sticks into the top of the apple (opposite of the stem-side).

3. Place the chopped walnuts and cacao nibs onto a plate and mix.

4. While holding onto a popsicle stick impaled in the apple, with one hand, use a butter knife to spread the “caramel” around the apple, about 1/18’ thick. Then sprinkle the walnut/cacao nibs onto the “caramel” while turning it.

5. Place the finished “caramel” apples onto the lined plate or baking sheet and refrigerate for at least 30 minutes before serving.

 

 

candyapple2

slice

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Kabocha Squash and Ginger Soup

kabochasquashsoup

My favorite meals during the colder months are soups.  They are soothing, comforting, and nourishing, not to mention easy to make.

In the Fall, I enjoy having a centerpiece of a variety of squash on my dining table, and when it comes to actually eating the squash, I especially enjoy kabocha squash.  It’s so versatile, and I don’t even have to peel it.  With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.

Kabocha squash is full of goodness!  It is a good source of iron, vitamin C, some B vitamins, and fiber.  Boost the fiber content by cooking the squash with the skin on.  Yes, the skin is edible!  A single cup of kabocha has 40 calories, compared to butternut squash, which has 60 calories per cup.  Additionally, kabocha has less than half of the carbs of butternut squash (7 grams vs. 16 grams).

The bright orange color of the kabocha squash’s flesh is an indication that it is high in beta carotene and other carotenoids, which is a precursor to Vitamin A in the body.  Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair.  A single serving of kabocha squash provides 70% of the day’s recommended requirement!

I hope you enjoy all of the benefits of this soup, as well as its Fall-inspired flavors–ginger, nutmeg, and a little kick from ground white pepper!

 

Kabocha Squash Soup

Servings: 4-6

Time: 50 minutes

Brief: This soothing kabocha squash soup is packed with soothing fall flavors – ginger, nutmeg, and a kick of ground white pepper.

Diet: V, GF, GFV, DF, SF, NF

Ingredients

Soup:

6 cups kabocha squash, seeds removed and cooked

1 1/2 tsp sea salt

1 tsp freshly ground white pepper

4 cups vegetable stock

2 Tbsp coconut nectar or maple syrup

1 tsp minced ginger

1/4 tsp nutmeg, ground

½ cup coconut cream, almond milk, or vegetable stock

1-2 drops liquid stevia, optional

 

Garnish:

Spiced Cashew Cream:

½ cup cashews, soaked overnight, rinsed and drained

¼ cup filtered water

1/2 garlic clove

3 tsp nutritional yeast

1/2 tsp Sriracha chili sauce

sea salt to taste, optional

Directions

Soup:

1. Preheat the oven to 400 degrees F.

2. Wash the kabocha squash. On a baking sheet, lined with a silpat mat or parchment paper, place the kabocha squash, and into the oven.

3. Roast for about 45 minutes or until the flesh is fork tender.

4. Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups. Once cooled, place the squash flesh into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger. Blend until smooth. If it’s too thick to blend, add more of the stock. Pour into a pot and bring to a simmer. Stir in the remaining 1 cup vegetable stock and return to a low simmer.

5. Season with 1 tsp sea salt, ½ tsp pepper, and nutmeg. If you prefer the soup to be thinner in texture, either add coconut cream (light or heavy), almond milk, or vegetable stock. Season to taste with sea salt and white pepper. If it needs more sweetness, add 1-2 drops of liquid stevia. If you prefer it spicier, add more ground white pepper.

6. Keep warm until serving. Top with spiced cashew cream, if you desire. For the Halloween holiday, make a web by filling a condiment bottle or pastry bag (fitted with a fine tip) with cashew cream.

Spiced Cashew Cream:

1.Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha.  Blend once more to give it one last mix.

2. Transfer to a squeeze bottle. Draw a spiral shape on the surface of soup; carefully drag a toothpick from the center of the spiral to the perimeter of the soup. Repeat around perimeter to create a spider web. Serve immediately.

 

IMG_7097

 

 

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Zoodle Brains with Pumpkin Kale Pesto

ZoodleBrain1

Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!

 

Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

Diet:  V, GF, GFV, DF, SF, SRF, NF, CFNF, R

 

Ingredients

Zoodles:

4 medium zucchini

 

Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper

 

Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween

 

Directions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

 

Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

 

Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.

 

Assemble:

1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.

 

ZoodleBrain1

 

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Witch’s Kombucha Brew

Punch

Quench your thirst and lust for blood all in one with this hibiscus berry kombucha-spiked pomegranate and lemon sparkler. It’s a little sweet and sour with a nice effervescence. Depending on how large your party is, this recipe would need to be doubled, tripled, or quadrupled. Cheers, “my pretties”!

 

Witch’s Kombucha Brew

Servings: 3-4

Time: 8 hours

Diet: V, GF, DF, SF, CFNF, NF, R

 

Ingredients

Ice Hand: (optional)

Latex glove

Filtered water

 

Brew:

4 cups sparkling lemonade (Whole Foods carries it. Also Perrier.)

2 cups hibiscus berry kombucha (we used Kevita brand. You can use any red kombucha)

½ cup 100% pomegranate juice

 

Directions

Ice hand:

Fill the latex glove with filtered water, making sure there the entire glove is filled with water. Place on a plate in the freezer and freeze overnight or until completely frozen.

 

Brew:

1. In a punch bowl, add the lemonade, kombucha, and pomegranate juice. Stir well.

 

Assemble:

With dry clean hands, cut the latex glove with scissors and remove the latex from the ice hand, and carefully place it into the punch bowl.

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Grape Snakes

GrapeSpider1

Need more healthy food options and décor at your next Halloween party? These grape snacks serve a dual purpose—they make wonderful Halloween decoration and are a super clean snack! Just a few simple steps and you have yourself some creepy grape snakes!

 

Grape Snakes

Servings:  3-4

Time:  15 minutes

Diet: V, GF, GFV, DF, SF, SRF, R

Ingredients

1-2 bunches organic black grapes

1 Tbsp cashew cream

1 carrot

2 goji berries

 

Directions

1. Wash the grapes very well and dry them.

2. Make the snake tongue. Peel the carrot and chop the ends off. Cut them into long rectangular slices. Cut a triangle out of the end of each slice to make a snake tongue. Cut a slit at the crown of 4 (or however many snakes you plan to make) grapes, then place the rectangular side of the carrot tongue into the slit. Place them right the edge of your serving plates, with the tongues faces out.

3. Make the snake eyes. Slice the goji berries to make evil red snake eyes. Using a toothpick, place a little cashew cream (which will be used as glue) where the goji eyes should go. Place the goji berries onto the cashew cream to stick.

4. Behind the snake heads, place grapes down onto the plate, with a little cashew cream (to stick to the plate, optional) at their base. Place onto the serving plate, artfully, curvy, and snake-like in pattern, and voila! You have your grape snakes!

 

GrapeSpider2

 

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