The Ghoulish Gourmet is a new ebook by Kathy Hester. I have made several recipes in the ebook and they have all have been fanastic. The ebook consists of 5 chapters:
Spine chilling soups and macabre mains
Desserts of Darkness
Chilling (and warming) Concoctions
Spooky sounding isn’t it? These recipes are fun and fairly easy to make. All ingredients can be found in any grocery store. Not a healthy ebook by any means, but chill- it’s all in the name of fun. It’s Halloween. And you will not be eating this all by yourself. This recipes I can see making for other holidays (c’mon you have heart cookie cutters right?) And the potato soup? That doesn’t even need explaining.
Here’s a link to buy your own copy- it’s less than 9 dollars, and worth every penny (for those who still have pennies, for us Canadians it’s worth every nickel…. that doesn’t have the same ring to it.
Ghostly White Tangy Bean Dip
This dip is so easy to make, calls for 5 ingredients. Throw everything into a blender, and it’s done! It’s great with crackers or veggies. You can even use it as a spread.
These are fun to make. The kids had fun helping with the shape cutting I really liked them with the white dip. Again a 5 ingredient list. So simple and easy to make. Your guests will drool……. bahahaha (insert the Dracula laugh)
Ghoulishly Green Potato Soup
Kathy had me at potatoes 🙂 There`s everything to love about this recipes, potatoes, a smoky flavour. It`s been a few weeks since I`ve had it and I`m thinking I must make this for dinner tonight. Its a light yet filling soup. This is one of my favourite recipes in this book so far.
Moonlit Zucchini Mummies
These were so fun to make! And so filling! I made homemade sauce for this, but if you use store bought, the dish will come together faster. Also if you prepped some of the food the day before, and all you have to do is assemble then back- you can serve your guest a cocktail and enjoy one yourself while these cook. Which I may or may not have done. I will not admit to ANYTHING 😉
Hair Raising Spicy Chili Tofu
I normal can`t stand tofu unless I scramble it, make cheese, or omelettes. I don`t like it boiled, baked. BUT this is the BOMB!!!! not soggy, it was nice and crispy, the sauce is sassy er I mean spicy. And served over forbidden rice just sounds sinful! I`m sure your guests will love this dish, even the pickiest tofu lover/hater. In fact, I have some tofu in my fridge right now screaming for spicy sauce…… and now I’m hungry……
Thick Hot Chocolate
I’m picky when it comes to hot chocolate. I don’t like most recipes. But this gem, is rich, thick, satisfying. It a must make through out the colder months and not just for Halloween. I can’t find the picture. I’ll try and locate it later.
Now with permission Kathy Hester, from Healthy Slow Cooking, I get to share one recipe with you….. this one I haven’t made, so lets make these together and let me know what you think 🙂
Vegan Deviled Purple Potatoes for Halloween
- 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
- 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
- ⅓ cup vegan mayo
- 1 tablespoon Dijon mustard
- ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
- ½ teaspoon turmeric
- ¼ cup sliced olives stuffed with pimentos
Make the tofu salad:
- Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for
- about 10 minutes, or until you can pierce the potato easily with a fork.
- Drain, rinse with cool water and set aside until cool.
- Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
- Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.
That is all for now! Make sure you get your copy! Let me know what you thinkl!
I don’t know if I really need to disclose this info or not, but I was one of the lucky few who were able to be a taste tester for this ebook. If I didn’t stand behind it, I would’ve stepped away from the project…. but Kathy’s recipes keeps me coming back for more 😀