6 Recipes for your Halloween Party

wfteam

2 years ago

Halloween is celebrated every year on October 31. The season of spook, as it marks, comes complete with costume parties, trick-or-treats, horror stories, and a delicious feast. So, if you’re looking for some Halloween recipes, we have them right here.

6 Halloween Recipes

Vegan Turkey Roast

A hearty, healthy, and delicious seitan-based, vegan Thanksgiving turkey roast! Perfect for the holidays or anytime you want a delicious homemade family meal!

Ingredients

FOR THE TURKEY ROAST

1½ cups chickpeas, drained
1 cup vegetable broth or vegan chicken-style broth
2 tablespoons nutritional yeast
2 tablespoons extra virgin olive oil
2 teaspoons poultry seasoning, see notes for a homemade version
2 teaspoons soy sauce
½ teaspoons salt
¼ teaspoons garlic powder
¼ teaspoons onion powder
1 teaspoon miso paste
1⅓ cups vital wheat gluten

FOR THE BASTING LIQUID:

8 oz vegan butter, might add more for the oven basting!
1 teaspoon soy sauce
4 cloves garlic, minced
1 teaspoon vegan bouillon, optional
1 teaspoon oregano
¼ teaspoon black pepper

FOR CRISPY SKIN

3 sheets of rice paper

FOR SHAPING TURKEY

Instructions

MAKE WHEAT MEAT TURKEY

Add all the turkey roast ingredients except the vital wheat gluten to a food processor (drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, onion powder, garlic powder, poultry seasoning, and miso paste) and process until smooth.
Transfer the mixture to a large mixing bowl, making sure to scrape all the good bits off the processor jug. Add the vital wheat gluten to the bowl and mix it up with a silicone spatula to start and your hands to finish.
Once it has come together in a coarse ball, sprinkle some vital wheat gluten on a clean countertop. Knead the dough (at least 10-12 times). (See notes for stuffing your turkey)

TO SHAPE LOG:

Roll the dough and shape it into a thick log. Note that this will look quite small, but it expands when you cook it.

TO SHAPE TURKEY:

Once you finish kneading the dough, break it up into five parts. Five small loaves (for the arms and legs) and one larger piece for the body. Use the skewers to shape the legs around it.

STEAM, BROWN, AND BASTE TURKEY

Steam the turkey: Pick up a large Dutch oven or pot and a steamer basket. Wrap your turkey meatloaf and any other pieces in foil paper tightly and place them on the steamer basket. Then pour at least 3 cups of hot water into the bottom of the pot, bring to a boil and lower the heat to steam for at least one hour.
While the turkey is steaming, make basting liquid (aka compound butter) by mixing the ingredients in a bowl (vegan butter, soy sauce, minced garlic, better than chicken vegan bouillon, oregano, and black pepper).

Make rice paper skin:

Soak rice paper in water for 30 seconds and allow it to dry completely. Once the turkey is steamed, brush the turkey log or each individual component with the basting liquid. Then, wrap the rice paper around the log or each individual component. It’s okay if there are crinkles or air bubbles, you just want to get it covered as much as possible. Then, brush the top of the rice paper with more basting liquid.

Brown the turkey (in the oven):

You can do this either on the stovetop or in an oven. If using an oven, while the turkey is steaming, preheat the oven to 400ºF. Place the steamed turkey in a baking dish and pour basting liquid over the turkey. Bake for 20 minutes. Spoon the basting liquid over the turkey every 5 minutes to avoid it from drying out on the inside.

Brown the loaf (on the stove):

Heat a large skillet with some vegan butter. Add basting liquid and place the turkey in the pan and let it brown on all sides. Spoon the basting liquid mixture on the turkey once every 1-2 minutes to make sure you’re getting all the sides until browned and under medium-low heat.
Serve and slice with a serrated knife.

Notes

Stuffing turkey loaf: If you want to stuff the loaf, first roll the dough into a circular shape. Place the stuffing in the middle and then roll the dough into a log shape after you’ve placed the stuffing in the center.
Stuffing turkey shape: I suggest stuffing just the central “large” part (versus the legs and arms) just like you would a real turkey. To do this, roll the dough into a circular shape. Place stuffing in the middle and roll into a large log.
Steaming: Seitan can be finicky, so I suggest checking after an hour to make sure it’s cooked. It can take up to 30 minutes more depending on the size of the seitan. When ready, remove from the foil.
Browning: The size of the dish will vary based on the size of the turkey – a small loaf will need a small 9×9 dish while a full turkey will need a roasting rack. I suggest roasting your turkey in the oven if you’re doing the full turkey since you can do it all at once versus using a stovetop.
Make ahead: You can make the turkey meat and let it steam for an hour. Then, cool and refrigerate in an airtight container. Then, when ready to serve, remove from the fridge, wrap in foil, and roast in the oven at 350F for 30 minutes to warm. Then follow the rest of the instructions for basting and browning.

Nutrition

Source: https://urbanfarmie.com/vegan-turkey-roast/

Vegan Cauliflower Curry

Ingredients

2 Tbsp. oil, such as coconut or olive
1/4 cup diced onion
2 stalks of celery, thinly sliced
1 clove garlic, minced
1/2 tsp. powdered coriander
1/2 tsp. powdered cumin
1/2 tsp. powdered ginger
1/2 tsp. powdered turmeric
1/4 tsp. red pepper flakes
1 cauliflower, about 1 1/2 pounds, cut into bite-size pieces
1 zucchini, halved lengthwise, then sliced into half moons about 1/2 inch thick
3 tomatoes, diced
1 tsp. salt
2 cups water or vegetable broth
2 handfuls baby spinach leaves
2 Tbsp. toasted slivered almonds
2 Tbsp. fresh cilantro, finely minced
1 lemon cut into wedges

Instructions

In a cooking pot or large skillet, heat oil over medium heat.
Add diced onions and sliced celery, and saute for about 5 minutes.
Now add minced garlic and continue to saute vegetables for another 5 minutes or until vegetables are softened.
Next add the powdered spices, coriander, cumin, ginger, turmeric, and red pepper flakes, stir to combine, and saute until spices are fragrant about 1 minute.
Now add the cauliflower pieces, zucchini half moons, diced tomatoes, salt, and water or broth.
Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until cauliflower is tender about 20 minutes.
Uncover, add spinach and simmer for another 3 to 4 minutes. Season to taste with additional salt and pepper if needed.
Garnish the curry with a sprinkling of toasted slivered almonds and finely minced cilantro. Serve with lemon wedges and a few dollops of plain yogurt (optional).
This Cauliflower Curry is an Indian-inspired vegan dish that comes together quite easily. It is a warmly spiced curry, which gives this classic chunky vegetable dish its exotic taste. Turmeric is a powerful anti-inflammatory and antioxidant, which is perfect for reducing gut inflammation.

source: Lisa Richards, Nutritionist – The Candida Diet

Lentil Stuffed Jack-O-Lantern Peppers

Lentil Stuffed Jack-O-Lantern Peppers are a cute and fun Halloween recipe from Heather Crosby of YumUniverse.com and author of a brand new book, YumUniverse.

Ingredients

1 cup dry lentils
7-8 large bell peppers (you can choose any color you like)
1 tsp unrefined coconut oil
3 cloves garlic, minced
1 onion, finely chopped
1 medium zucchini, diced small
1 cup fresh corn kernels (you can use frozen)
1 medium tomato, seeds removed and diced
3 cloves garlic, minced
1 tsp fennel seed, roughly chopped
1 tbsp fresh sage, chopped fine
1 tsp paprika
1/4 tsp red pepper flakes (feel free to add more to taste if you like more heat, or leave it out if the kiddos aren’t a fan)
2 tsp fine ground sea salt, or more to taste
1 tsp fresh ground black pepper, or more to taste
1/4 tsp liquid smoke (optional)

Instructions

Soak dry lentils in a bowl filled with pure water overnight.
Rinse lentils and prepare them according to the instructions in this post. While they cook, wash and dry your peppers. Set aside 1 pepper for dicing/filling—remove seeds and ribs from this pepper.
Using an X-Acto blade, slice off the top of the first pepper. Twist and lift off the top.
Using a blade, or paring knife, carefully remove the seeds and ribs (bottom left) from the top and bottom sections of pepper (bottom, right).
Now you can carve some eyes and a mouth.
Repeat these steps, with all of your peppers and set aside.
Remove corn from the cob with Chef’s knife—for extra deliciousness, try to get the “milk” from the cob, too. Dice one pepper, onion, zucchini, and tomato. Prepare your herbs and garlic.
Preheat oven to 350°F.
Place coconut oil in a skillet, and sauté onion and pepper for about 5 minutes over medium-high heat. Add zucchini and cook for another 4 minutes. Add tomato and corn and cook for 3 minutes.
Stir in the remaining ingredients, including cooked lentils. Season with salt and pepper to taste.
Spoon filling into peppers—to the top.
Place the lids back on the peppers and place them into a glass baking dish lined with unbleached parchment paper.
Bake for 25 minutes.

source: https://berryripe.com/

Vegan Mac and Cheese with Roasted Broccoli

This is easy, simple, incredibly satisfying, and — thanks to our dear old friend broccoli — contains vitamin B6 to combat inflammation and support progesterone production.

credit for the photo: © Poppi Photography.

Makes 6–8 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

1 medium carrot, diced
1 medium sweet potato, peeled and diced
4 cups broccoli florets (about 2 medium crowns)
4 teaspoons extra-virgin olive oil
Kosher salt
1 pound pasta (any shape; gluten-free if desired)
1 cup almond milk
1/3 cup nutritional yeast
3/4 teaspoon red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
For serving (optional but recommended): red chile flakes or hot sauce

Instructions

Preheat the oven to 400°F (200°C).
Pour about 2 inches of water into a small saucepan and bring to a boil. Add the carrot and sweet potato and boil until fork-tender, 10 to 12 minutes. Reserve 1/2 cup of the water, then drain the carrots and potato and let cool.
Place the broccoli on a large baking sheet. Drizzle with 2 teaspoons of the oil and sprinkle with a pinch of salt. Toss to coat. Bake for 15 to 18 minutes, or until the broccoli is easily pierced with a fork and golden on the edges. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Strain and return to the large saucepan.
To make the “cheese” sauce, place the cooled carrots and sweet potatoes in a high-powered blender, then add the almond milk, nutritional yeast, vinegar, garlic powder, black pepper, 11/2 teaspoons salt, and the remaining 2 teaspoons oil. Blend on high until smooth. Taste and add more seasonings as needed.
Pour the sauce into the pan with the pasta and place over medium-low heat. Toss in the broccoli and stir well. Heat until everything has warmed, 2 to 3 minutes. Serve immediately, with chile flakes or hot sauce, if desired. Refrigerate leftovers in an airtight container for 3 to 4 days.

Source: Excerpted from The Moon Cycle Cookbook © by Devon Loftus and Jenna Radomski. Used with permission from Storey Publishing.

Frankenstein Pasta Salad

A Halloween-themed vegan pasta salad is always a delicious and filling option.

This pasta salad is easy to make and fun for all.

Ingredients-

8 oz rotini pasta
3 tsp Olive Oil
1 tsp White Vinegar
1 tsp Dried Italian Seasoning
1 cup Spinach
1 cup Cucumber
2 slices vegan mozzarella
6 oz black olives

Instructions

Cook rotini pasta according to the package, and let cool
Blend the olive oil, white vinegar, and seasoning in a blender.
Mix the dressing with the pasta.
Assemble the face laying out the pasta in a rectangular shape, and adding the face with the vegan cheese, olives, and cucumber.

source: Sara Bachmann, owner of sarasveggiekitchen.com.

Vegan Pumpkin Soup

Ingredients

4 tablespoons olive oil
One pie pumpkin
½ teaspoon sea salt
A finely diced thumb-sized piece of fresh ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
A tiny dash of cayenne pepper (optional)
Freshly ground black pepper
4 cups (32 ounces) of vegetable broth or stock
½ cup soy milk or coconut milk
2 tablespoons maple syrup or honey (optional)
¼ cup pepitas (green pumpkin seeds)

Instructions

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Carefully halve the pumpkin and scoop out the seeds.
Slice each half into quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the paper. Roast for 35 minutes or longer, until the orange flesh is easily pierced with a fork. Allow cooling for a few minutes.
Heat the remaining 3 tablespoons of olive oil in a large saucepan over medium heat. Add minced ginger and salt to the skillet. Stir to combine. Cook, stirring occasionally, for about 8 to 10 minutes. Meanwhile, peel the pumpkin skin off the quarters and discard it.
Add the pumpkin flesh, cinnamon, nutmeg, cayenne pepper (if using), and black pepper. Use your stirring spoon to break up the pumpkin. Pour in broth or stock. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, to melt the flavors.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden, and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
Once the pumpkin mixture has simmered, stir in the milk and honey or syrup. Remove from heat and let cool slightly. You can use an immersion or stand blender to blend the soup. Once it is all puréed, transfer the soup to a serving bowl.
Taste and adjust the seasoning if necessary (you might want to add more milk for extra creaminess/milder flavor, or maple syrup or honey to make it a little sweeter).
Ladle the soup into bowls. Sprinkle pepitas over it and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days.

source: https://artoflivingretreatcenter.org/

Happy Halloween!