Vegans love Halloween too! Who doesn’t love dressing up and running around with friends all night?
Thankfully, one of the main ingredients of Halloween (besides the candy, which can also be cruelty free!) is the pumpkin; a very versatile foodstuff indeed; no cruelty involved!
From pumpkin shakes and sweet potato fries to spooky ghost banana pops, here are some great vegan recipes that are fun, delicious, and festive to get your cruelty free Halloween in full swing.
Pumpkin Pie Smoothie
If you get excited when pumpkins start hitting the shelves at your local grocer, this smoothie is for you! We are all for anything that tastes like pie in smoothie-form, and this combination fits the bill. If you are feeling extra indulgent, try adding a tablespoon of raw cacao powder for a chocolaty kick. Yum!
½ cup pumpkin puree
½ frozen banana
½ tsp. pumpkin pie spice (adjust according to your tastes)
1 cup non-dairy milk alternative
1 scoop Vega One French Vanilla
~Add all ingredients into a high powered blender and blend until smooth.
Pumpkin Patch Hummus
The official hummus of Halloween, this fall dip brings together pumpkin, garlic, and cinnamon.
What You Need:
2 cups canned chickpeas, rinsed and thoroughly drained
1 14-ounce can pumpkin purée (not pumpkin pie filling)
1/2 cup fresh lemon juice
2 teaspoons fresh lime juice
1/2 cup olive oil
1/2 cup tahini
1/2 teaspoon hot sauce, or more to taste
2 garlic cloves, pressed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/2 cup pumpkin-flavored vodka
Toasted whole-wheat pita bread, for serving
Vegetable sticks, for serving
What You Do:
In a medium bowl, combine all ingredients except pita and vegetable sticks. With an immersion blender, purée for about 2 minutes, scraping down the sides of the bowl as necessary with a rubber spatula. Serve with pita and vegetable sticks.
Steamed Pumpkin and Baby Bok Choy with Ginger Sesame Sauce Recipe
Red kuri squash (Hokkaido pumpkin) and baby bok choy are lightly steamed and served with a ginger sesame sauce in this easy fall and winter side dish.
Read more: http://gourmandeinthekitchen.com/2013/steamed-pumpkin-baby-bok-choy-with…
Sweet Potato Fries with Spicy Mayonnaise
2 large sweet potatoes, sliced into fries
2 t olive oil
⅓ c canola mayonnaise
½ t smoked paprika
½ t garlic powder
¼ t salt
¼ t hot sauce
salt and pepper
Heat oven to 425 degrees. In a roasting pan, toss potatoes and oil and add generous pinches of salt and ground pepper. Roast about 35 minutes or until potatoes are browned and slightly crispy, tossing once or twice to ensure nothing is sticking.
In a small bowl, combine mayo, paprika, garlic powder, salt and hot sauce and stir well. Keep chilled until ready to serve.
Read more here: http://www.homemadelevity.com/sweet-potato-fries-with-spicy-mayonnaise/
PS: This recipe calls for mayo, but of course use Veganaise or Earth Balance’s delicious vegan mayo.
Frozen “Boo”nana Pops
These are the most adorable, delicious dessert I have ever seen for Halloween! Go run to your kitchen and make them right now!
Sugar-free Frozen “Boo”nana Pops
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Playful frozen ghost pops made with banana, coconut butter, and dried currants!
Adapted from: Skinny Taste Frozen “Boo”-nana Pops
Yield: 4 pops
1/3 cup coconut butter, melted (yields about 1/4 cup melted coconut butter)
8 dried currants
1 large banana (approximately 8″ long)
Cut banana in half lengthwise, then in half to make four quarters.
Insert a popsicle stick in each quarter and place on a parchment paper lined baking sheet.
Place the baking sheet in the freezer until the banana is frozen – this took about an hour or so.
When you’re ready to top the ghosts, place coconut butter in a microwave safe mug and microwave for 1 minute on power level 5. Stir every 20 seconds to make sure it doesn’t burn. Alternatively, place the coconut butter in a mason jar and allow to sit in a bath of boiling water for 2-3 minutes.
Scoop about half a tablespoon of coconut butter on your finger and spread over the top of the banana, don’t worry about the backside.
Try to cover the banana as quick as possible! The coconut butter will set very fast. Take another half a tablespoon and spread over the remainder of the ghost. I tried spreading the coconut butter with a spoon on a couple of them and it just didn’t work out that well.
Dab a bit of coconut butter on the currants and set for the eyes.
Repeat steps 5 and 6 for the remaining bananas before returning the baking sheet to the freezer for another 30 minutes.
calories: 125 | fat: 9g | carbohydrates: 12g | fiber: 4g | sugars: 6g | protein: 1g