Halloween 2015

I love Halloween, actually I love anything that involves parties and food. We celebrated Halloween on Nov 1, due to a personal choice. No, I didn’t take my kids out to knock on doors to beg strangers for candy that would still be around come Easter. Instead, I made some yummy food from Kathy Hester’s The Ghoulish Gourmet, So good- in fact, I’m cooking out of this book year round. Crackers can be shaped as anything you want them to be. The potato soup would work on St. Patrick’s day because it’s green (but seriously, I don’t think you need a reason to make this soup- just do it, your taste buds thank you) and the mummies- would be a great meal, paired with something light and fresh- like a salad.

On Sat, I made Vegan Halloween Dessert: Gruesome Forbidden Rice Mousse. Rice and chocolate. Do I really need to say more? This is rich and sinful but oh so worth it! I didn’t let it cool down before eating a big spoonful of it. It’s not pretty to look at, but that’s the point- it was Halloween Baby!!!!

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I also made Black of the night Black bean soup…. it’s cooked in the crock pot. It’s as simple as opening beans, and throwing some spices in. And the taste? It tastes like you slaved all day making it. Again, not pretty- but that’s the point 🙂 You can find the recipe in The Ghoulish Gourmet.

imageI also made Dreena Burton’s Hide the Lentils pasta sauce. (I’m going to be making the mummies again because they are really good.) This is my go to sauce. I’ve tried others, but this one is thick, hearty and leaves you wanting more. I highly suggest you eating it with some bread- garlic bread in fact, just so you can get every last bit of sauce off your plate.

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You can find the recipe on page 129 of Eat, Drink Be Vegan.

And the weekend wouldn’t be complete without………. you got it CUPCAKES!! I made the golden vanilla ones from Vegan Cupcakes Take over the World, By Isa. My daughter doesn’t like chocolate chips, but my son does. So, half are plain, and half has chocolate chips. BOTH are delish, and my kids are lucky I love them- that’s *the* only reason I shared 😉

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You can buy the book here Click me to buy me 🙂

How was your Halloween. What treats did you make? Or did you turn off all the lights, snuggle under the blanket eating popcorn and watching scary movies all night?

One last thing I want to leave you with: Pro Tip- always use parchment paper when baking (or cooking). The cute holiday themed liners didn’t want to part with the cupcake. With parchment paper, you never have to struggle or put the call out to the jaws of life to save your cupcakes. Learn from me people. (you know I will use the cute themed liners again, I’m a sucker for them)

Girls just wanna bake cupcakes

pulled out an old favourite last night

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Cupcakes take over the world. My daughter and I got to work. We used the recipe Golden Vanilla Cupcakes found on page 33. Simple, quick, and hits the spot after a long and exhausting week.

If I had ice cream I would have a few scoops, but since I don’t- we decided to put sprinkles in them. How fun and cute?!

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Here’s a recipe that is really close to what I used. Mine didn’t call for vanilla bean though. Enjoy 🙂 Vanilla Bean Cupcakes

What’s your fav cupcake recipe?

Brussels sprout fried rice

 

 

This a quick and easy weeknight meal. I know a lot of people hate Brussels sprouts- but this dish makes the mini cabbages taste like more. Normally you would use left over rice to make fried rice, but this was a last minute decision. I used my instant pot to make the rice, used the manual setting, cooked rice for 3 mins, then natural release. This dish is better and quicker to make than take out.

This recipe can be found in Vegan with a vengeance by Isa, on page 114.

If you don’t like, or just don’t eat rice or noodles, try this dish without. The rice is a filler basically to stretch out the veggies.

What are your favourite stir fry fixing’s?

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Cumin inspired rice with toasted almonds

If you are looking for a great rice dish with a little something extra this dish is for you. Takes almost no effort to make, except it tastes like you slaved all day long. You could skip the step of toasting the almonds, but I will let you on something- the almonds are the star of the show- er rice 🙂

I don’t have a recipe to share with you, so you need to borrow or buy a copy of Vegan with a Vengeance and flip to page 112. But to tide you over, head on to Post Punk Kitchen Isa has tons of wonderful recipes on her site.

Stayed tuned, I have made a lot of recipes from Vegan with a vengeance, I will be writing a review and linking recipes if possible.

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What are some of your favorite Isa recipes?