Don't get spooked by bad food! Go Veggie
Date: 10/27/2006 3:00:48 PM ( 15 y ) ... viewed 1915 times
Vegan Halloween Party Menu
Witch's Caldron - Fizzy Fruit Punch with dry ice or Vampire's Blood - Hot Spiced Cranberry Punch
Dracula's Teeth - Roasted Salted Pumpkin Seeds
The Goblin's Paté - A nut and vegetable paté shaped like a pumpkin with plastic spiders crawling on it
Devilish Dip - Here's an especially appealing presentation for your Halloween party. Form a container that lends a devilish appearance from a large green cabbage. Make bulging eyes from whole black olives, horns from red Fresno chiles with pointed ends upward. Use toothpicks to fasten the ears made from green bell pepper halves, and carve out a large mouth to hold the zesty dip. Serve with crudités of your choice.
Warlock's Special - Sloppy Joe's with a Mexican flavor on whole-wheat burger buns with shredded vegan cheese sprinkled on top before heating under the broiler
Ghoulie Greens - tossed salad with Kalamata Walnut and Caper Dressing
Howling Banshee Treats - Cinnamon Softies, cookies with a hint of cinnamon and ginger
Rollo the Pet Tarantula - Fruit and Nut Confection formed into a huge spider
The Devil's Brew - Steaming Hot Chocolate
Make both beverages, one hot and one cold, or choose whichever appeals most. Either will add to the spooky ambience of the Halloween celebration. Invariably, guests gather where the food is. Just starting the party with something to sip and nibble relaxes the guests and encourages conversation. As conversation flows, so does the party.
Hot Spiced Cranberry Punch
2 quarts (2 liters) unsweetened cranberry juice
6 C. (1.5 liters) water
2 C. (440 ml) white grape juice concentrate
Evaporated cane juice to taste
4 sticks cinnamon
10 whole cloves
1. Combine all ingredients in a large stockpot. Bring to a boil, reduce heat and simmer for about 10 minutes. Remove spices and float lemon slices in the punch.
2. For an informal approach, have a long-handled ladle in a spoon-rest nearby, and serve from the stovetop. Keep the punch warm on low heat. Serve in paper or styrofoam hot cups.
3. Alternatively, carefully and slowly pour the punch into a punch bowl and place on a heat-protected table or countertop. Serve in small glass punch cups. Makes about 4 quarts (4 liters).
While the hot punch offers comfort on a chilly night, the contradiction of a cold punch that appears to be steaming brings a chilling shiver and sparkling conversation among guests.
Fizzy Fruit Punch
1 48-oz. (1.5 liter) bottle cranberry juice cocktail, chilled
1 12-oz. (360 ml) can frozen apple juice concentrate
2 juice cans chilled water
1 42.3-oz. (1.25 liter) bottle sparkling water, chilled
1 lemon, thinly sliced
10 lbs. (4.50 kilograms) dry ice
1. Make sure to begin with chilled ingredients. Combine everything but the dry ice in a punch bowl, and stir well.
2. Add about half the dry ice to begin the steamy cauldron action. Then add dry ice as needed to keep the cauldron actively steaming. Makes about 20 6-oz.(180 ml) servings.
Nut and Vegetable Paté
Don't worry about the spiders--they won't eat much! Just ignore the arachnids and serve this tasty appetizer with whole-grain crackers and a colorful array of crudités such as wedges of bell peppers, sliced turnip, celery sticks, cucumber slices, radish slices and crinkle cut carrots.
Nut and Vegetable Paté
3/4 C. (180 ml) raw sunflower seeds
3/4 C. (180 ml) raw almonds.
3 cloves garlic, coarsely chopped
3 medium carrots, coarsely shredded
1 C. (240 ml) chopped sweet onion
1/2 to 1 chile, finely minced
3/4 t. salt
1/2 t. paprika
1/2 C.(120 ml) lemon juice
3 T. Bragg Liquid Aminos
2 slices whole wheat bread, cut into cubes
1 small cucumber (Persian or Armenian variety) for stem
1 lettuce leaf
1/3 bunch watercress
1. Soak nuts and seeds in plenty of water to cover for about 10 to 12 hours. The sunflower skins become loosened and float in the water. Rinse and remove as many of them as possible by rubbing the seeds between the hands and using a fine strainer to scoop the skins as they float to the top.
2. Put soaked nuts and seeds in the food processor. Add garlic, carrots, onion, chile, salt, paprika, lemon juice, Bragg Aminos, and bread cubes. Process at least a full minute or two to create a fine textured paté.
3. Spoon mixture into a lettuce-lined plate, and form the shape of a pumpkin with the hands. Cut the cucumber in half and place it in the center to form the stem. With the fingers, form indentations to imitate the corrugations of some pumpkins and decorate with strips of thinly cut cucumber.
4. Arrange watercress around the base and toss a few plastic spiders onto the pate. Serves 25 along with other appetizers.
1 12.3-oz. (360 g) pkg. extra firm silken tofu
1 t. salt
1/2 t. Mrs. Dash's Original Seasoning Blend
1/2 t. chili powder
3/4 t. ground cumin
1/2 t. coriander
3 T. lemon juice
1 T. white wine vinegar
1/4 C. (60 ml) water
1. Combine all ingredients in a blender and blend to a smooth, creamy consistency.
2. Transfer to the Devil's Head Cabbage or a serving bowl, sprinkle with a dash of paprika, and place on a platter with your choice of crudites. Makes about 1 1/2 cups (360 ml).
A pungent dressing fitting to the evening's expressive attire and ghoulish ambience.
OIL-FREE KALAMATA CAPER WALNUT SALAD DRESSING
(Best if made a day ahead)
1/4 C. (60 ml) walnuts
1/2 C. (120 ml) water
3 cloves garlic
1/3 C. (180 ml) drained capers
1/2 C. (120 ml) pitted Kalamata olives
1 C. (240 ml) water
1/2 C. (120 ml) lemon juice
2 T. kosher balsamic vinegar (Bartenurra's)
1/2 t. dry mustard
1/4 t. ground black pepper
1/4 t. guar gum *
1. Combine walnuts, 1/2 C. (120 ml) water, garlic, capers, and olives in the blender. Start machine on low speed until ingredients are puréed.
2. Add remaining ingredients and blend on high speed for 30 seconds. Pour into a 1 quart (1 liter) jar and refrigerate. Makes 3 cups.
*Bob's Red Mill makes guar gum, a dry white powder that acts well as a thickener. Guar gum is available at Whole Foods Market or other health foods stores.
When cooking for parties, I always look for the perfect make-ahead dish. Enjoy this easy recipe with robust flavor that has never failed to please. That captivating taste comes from the Spanish olives that also add character to the visual aspect of the dish..
Spanish Sloppy Joes
1/2 C. (120 ml) TVP (textured vegetable protein)
1/2 C. (120 ml) boiling water
1 medium onion, chopped
1 green bell pepper, chopped
1/2 orange or yellow bell pepper, chopped
1 15-oz. (425 g) can pinto beans, drained, reserving liquid
1 14.5-oz. (410 g) can diced tomatoes
1/3 C. (80 ml) tomato sauce
3 T. tomato paste
2 T. soy sauce
1 t. apple cider vinegar
1 t. Dijon mustard
12 Spanish green stuffed olives, sliced
1/2 t. salt
Whole Wheat Buns
1. Put TVP into a small bowl and pour boiling water over. Set aside for 5 minutes.
2. Combine onions and bell peppers in a large deep skillet. Pour in 1/4 C. (60 ml) reserved bean liquid and sauté vegetables over high heat until softened, about 4 to 5 minutes.
3. Add softened TVP along with remaining ingredients and cook about 5 minutes to blend flavors.
4. Lightly toast whole-wheat buns in the oven, and spoon Sloppy Joe mixture over the top. Makes about 4 to 6 servings.
Here's a handy confection recipe that can be made a few days ahead and stored in an airtight container in the refrigerator.
ROLLO THE PET TARANTULA
Nutty Fruit Confection
1/2 C. (120 ml) raw sesame seeds
1/2 C. (120 ml) raw sunflower seeds
1 C. (120 ml) raw pecan pieces
7 1/2 oz. (210 g) moist dried peaches, quartered, divided into 3rds
51 pitted dates, divided into 3 batches of 17 each
3 t. vanilla extract, divided into 3rds 6 T. water, divided into 3rds
Large round platter
Bright orange colored paper or cloth napkin
1. Combine sesame seeds, sunflower seeds, and the 1 C. (240 ml) pecan pieces in a food processor and process to a coarse meal, leaving a little texture remaining. Transfer to a bowl.
2. In 3 separate batches, add the dried peaches, dates, vanilla extract, water and 1/3 of the ground nut mixture to the processor, and process until dried fruits and nuts are well incorporated and fruits almost form a paste. Stop the machine as often as needed to scrape down sides and redistribute ingredients. Transfer to a bowl, cover with plastic wrap, and refrigerate for 3 hours or overnight to firm up the mixture for easier handling.
3. Prepare platter by covering it with orange paper or an orange napkin. Wrap the dish completely with clear plastic wrap. Put the confection mixture on the platter. Then, using the hands, form mixture into a giant tarantula. Decorate plate with plastic spiders or ants, and invite guests to break off pieces to nibble.
VARIATION 1: As an alternative to making the tarantula, divide mixture into thirds, place each third onto an 18-inch (45 cm) long piece of waxed paper. Lightly oil hands. Form into 3 logs. Spread 2 C. (480 ml) broken pecans pieces out onto a large baking pan, then roll the fruit roll into the nuts. Firm up in refrigerator. Cut into 1/2-inch (1 cm) slices and arrange on a serving platter.
VARIATION 2: To make confection balls, lightly oil hands, and roll about 1 teaspoon of the fruit mixture at a time into balls; then roll them into 2 C. (240 ml) coarsely broken pecan pieces, pressing them onto the surface. Arrange on an attractive serving dish, and garnish with a large citrus leaf or two and a small bunch of grapes. Makes about 50 confections.
Easy, delicious, and successful--those are three words with great appeal to anyone preparing party treats for this special occasion. If you would like to decorate the cookies, make them larger than directed below. Drop the batter from a tablespoon instead of a teaspoon onto the baking sheets, and leave plenty of space between for them to spread during baking. To make ghost faces, spread white icing over the top and create ghoulish eyes and mouth with melted chocolate.
HOWLING BANSHEE TREATS
8 oz.(225 g) firm tofu
1/2 C. (120 ml) walnuts
2 C. (480 ml) evaporated cane juice
1/2 C. (120 ml) unsweetened applesauce
1 t. vanilla
1 t. salt
1/2 t. ground cinnamon
1/2 t. ground ginger
1 t. baking soda
1 t. baking powder
4 C. (960 ml) whole wheat pastry flour
1. Preheat oven to 350 F (Gas Mark 4) and lightly oil 2 baking sheets.
2. Combine tofu and nuts in the food processor and process until almost smooth and creamy. Transfer to a medium mixing bowl.
3. Add cane sugar, applesauce, and vanilla, and mix well.
4. In a large mixing bowl combine salt, cinnamon, ginger, baking soda, baking powder, and flour, and mix well. Mixture will become very thick.
5. Drop batter by teaspoons onto prepared baking sheets about 2-inches (5 cm) apart. Plan to bake in two batches.
6. Bake about 13 to 15 minutes, or until bottoms are lightly browned. Cool 5 minutes, then use a metal spatula to transfer cookies to a platter. Store in an airtight container or heavy-duty plastic bag. Makes 4 dozen cookies.
THE DEVIL'S BREW
Steaming Hot Chocolate
3 C. (720 ml) soymilk
3 T. + 1 t. unsweetened cocoa powder
3 to 4 T. evaporated cane juice
2 t. Billington's dark brown molasses sugar
1/4 t. ground cinnamon
1/2 t. vanilla extract
1. Combine all ingredients in a 3-quart (3 liter) stock pot and stir with a wire whip to combine. Heat to almost boiling over medium high heat, stirring occasionally and watching carefully to prevent boil-over.
2. Pour into mugs and serve immediately. Makes 2 to 3 servings.
NOTE: To make enough for 20 people, use the proportions below and heat in a 12-quart (12 liter) stock pot.
21/2 qts. (2.5 liters) soymilk
1 1/4 C. (300 ml) unsweetened cocoa powder
1 C. (240 m.) + 2 T. to 1 1/2 C. (360 ml) evaporated cane juice
4 T. Billington's dark brown molasses sugar
1 1/2 t. ground cinnamon
1 T. vanilla extract
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