Vegetarian Halloween Party Food

October 31, 2009

The vegetarian Halloween party was a hit. Despite a few “WHAT are we eating?” comments throughout the evening, all the guests were great sports and tried everything. In fact, despite being so full after the appetizers that they only ate a small portion of the main course, everyone finished all their dessert….

I mentioned some of this in yesterday’s post…The vegan Coagulated Blood Dip and Mummified Skin Flakes (aka beet dip and pita chips) were a hit, as well as the Stuffed Roaches (dates filled with a vegan cream-cheese-like mixture and dipped in fake bacon bits.)

My friends very artfully laid out vegetable slices and strips to create this Skeleton Platter, which I served with my vegan ranch dip, renamed Moldy Brain Dip. Find the recipe here. Lip-smackingly delicious, and cute, too!

halloween party part two 003

Skeleton Platter with Moldy Brain Dip

“Eeyoo,” my friend said, as she ladled out the Pond Scum Soup. I had her pipe soy yogurt on top to create the spider web appearance, and next time I looked, she had consumed all of it. So it obviously tasted just fine.

I had another friend (who loves deviled eggs) work on these Devil’s Eyes. He put an olive in the center of each one and piped ketchup to create blood vessels. Not a great picture, but you get the idea.

devils eyes

Devil's Eyes, aka Deviled Eggs

The main course–Chunky Cat Barf and Steamed Maggots with Spider Web Bread was also eaten, albeit sparingly.

But I think the two standout dishes (if you had to choose two; they were all devoured with equal amounts of gusto) would have to be the Pumpkin Smoothies and the Black Widow Spider Cakes.

Vegan Pumpkin Smoothies
1 cup yogurt or soy yogurt
3/4 cup pumpkin puree
3/4 cup sugar or other sweetener, or to taste–depends on the sweetness of your pumpkin and the tartness of the yogurt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup water–you may need to add more
1 tray (=2 cups or 16 ice cubes) ice
Blend in a blender until smooth. Adjust sweetener and water as necessary.

For the Black Widow Spider Cakes, I used a basic vegan cake recipe, and tried to do a vegan molten chocolate lava cake using the method explained by Bryanna Clark Grogan.

Basically, you make a filling, freeze it in ice cubes, then put them into the center of the batter and bake. The cake batter cooks into cake; the filling thaws into ooze.

I made a filling of berries cooked with cornstarch and a small amount of sweetener, water and lemon juice, and froze them in an ice cube tray. I put them into greased custard cups and oven-safe tea cups, then poured the cake batter over them.

After baking, we turned them out onto a plate upside down and used melted semi-sweet chocolate chips to pipe legs. The heads were made by adding a commercial chocolate truffle (on top a tiny mound of melted chocolate, so it would stay in place.) Although the “guts” didn’t ooze like I had hoped, because I made the filling too thick, it did make the middle of the cakes appropriately mushy and the tartness of the berries complemented the cake nicely.

I got the idea for the spider cakes from this website called “Not Martha.”

Vegan Chocolate Cakes
1-1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla
1/4 cup canola oil
1 cup water

Mix all ingredients together. Spoon over “guts” (optional) into greased custard cups or muffin tins. Bake at 350 for about 25 minutes, or until a toothpick comes out clean.

Invert immediately onto a plate. Use melted chocolate to create legs and something (truffle, doughnut hole, cookie, mound of melted chocolate) for the spider head.

black widow spider cake

Vegan Black Widow Spider Cakes--fun to make and eat, and cute, too

Beverage was Body Part Punch, made with cranberry and grape juices. I froze a hand made from soymilk and orange juice, to create a realistic flesh color, in a latex glove. Lychees were stuffed with raisins and frozen for “eyeballs”, and a can of peaches was also dumped in for “flesh.”

Despite my worries, the food wasn’t so gross that it stopped anyone from eating it. Thanks to my friends for letting me have my dream of a Halloween party come true, and thanks to all the creative people and cooks out there who come up with these ideas and share them online.

I hope you can take some of these recipes and ideas and use them for your own spooky, fun, and delicious vegetarian Halloween party. Happy Halloween!


Vegan Halloween Party Food

October 30, 2009

Today I made some food ahead of time in preparation for a Halloween dinner party I’m having tomorrow night. Part of the trick is giving food gory names that match the appearance of the dishes.

Coagulated Blood Dip

Based on the idea I found here, I put together a beet dip and doctored it quite heavily. The result isn’t as bloody in color, but it still maintains a greyish-pink hue, sickly looking enough to gross people out, I hope, especially when accompanied by mummified skin flakes (aka pita chips.)

blood dip

Healthy and gross: Coagulated Blood Dip and Mummified Skin Flakes

Another pupu (that’s the Hawaiian word for “appetizer”) that is almost too disgusting to try is Smashed Cockroaches.

Once again, I borrowed this idea from the internet, which takes dates, cuts them open, fills with cream cheese, and puts them on a platter. I veganized it with a cream-cheese-like mixture into which I mixed some chopped walnuts. Because I have some teeny green scallion tops in the garden, I decided to use those to mimic the antennae.

It’s easier if you put the green onions in first, then add the cream-cheesy mixture. And since it was a tad too sweet for my taste as is, I dipped them in vegetarian bacon bits for even more crunch and a nudge toward a more savory flavor.
stuffed roaches
Whoever thought these up was creative indeed. I love how the shape and color of the dates so perfectly matches those disgusting outdoor cockroaches. (If you live somewhere where you don’t have them, be glad!)

And of course, to make them even grosser, I am calling them “Smashed Cockroaches,” because that’s exactly what they look like after you’ve attempted to kill them with your rubber slippers!

Pond Scum Soup
At one point I was growing a plant called “cholesterol spinach,” and I couldn’t even give it away. It had the nasty habit of creating slime when cooked, which is probably what made it so healthy to consume.

One day I made spinach soup with it, but the resulting slimy goo was too disgusting for me to eat. Remembering that, I created this Pond Scum Soup with my most recent “cholesterol spinach” plant, which does not create slime.

I sauteed onion, garlic, celery, mushrooms and spinach, then cooked it with some water and one potato. I blended it and added a lot of lemon juice for a tart, mossy greenish glop.
pond scum soup

The spider-web-like topping is soy yogurt, piped in a spiral. Then I used a chopstick stuck in the middle and dragged to the edge, repeatedly. Wipe off the chopstick after each stroke.

Steamed Maggots and Chunky Cat Barf
Our main course will be rice and curry renamed. I plan to use a couple different varieties and colors of rice, to give it more “what the heck IS that?” appeal.

The curry is the same recipe as in this Malaysian Broccoli And Tofu Curry post. The only difference was I added reconstituted TVP instead of tofu, plus some bell peppers and corn, to give it a more cat-vomit-like look.

chunky cat barf

Pretty gross, huh? heh heh.

I plan to serve it with Roti Jala, Net Bread, just like I did before. But we’ll make it at the party, since it tastes best when fresh, retaining a crispiness along with chew. I’m going to call it “Spider Web Bread,” because the lacy appearance is close enough to spider webs to match the Halloween party theme.

It will be interesting to see if the food tastes less delicious when given such disgusting names. I’ll post again after the party and let you know how it all went.

Stay tuned to see my “Body Part Punch” and “Black Widow Spider Cakes.” Mwah ha ha!


Gifts for Chocoholics

October 25, 2009

If you liked the Chocolate Frozen Yogurt post or the Chocolate Coma Dinner Party, you might be a chocoholic.

Okay, I’ll stand up and say it: “I’m a chocoholic, and I’m not afraid to admit it!”

Express your love for chocolate with a “Chocoholic” shirt or mug:

Chocoholic Shirt shirt
Chocoholic Shirt by alinaspencil
Browse other Chocoholic T-Shirts

Don’t feel like wearing it? How about a bumper sticker?

Chocoholic Bumper Sticker bumpersticker
Chocoholic Bumper Sticker by alinaspencil
View other Chocoholic Bumper Stickers

Just don’t get caught licking your car.

Click on either image to go to my Zazzle shop, where you can find other food-related shirts, aprons, and more.


Vegan Chocolate Frozen Soy Yogurt

October 23, 2009

Tangy and refreshing with rich chocolate flavor

Tangy and refreshing with rich chocolate flavor


More playing around with the delicious soy yogurt I’ve been making. Since the weather has been so hot and muggy, I have been reluctant to experiment in the kitchen with anything requiring heat. But frozen yogurt hits the spot.

This has less of a creamy consistency than the
mango frozen yogurt, since there is no fruit to give it body. It melts more like a sorbet or ice milk and always refreshes.

I made this for my father using dairy yogurt. The only difference was you could taste the dairy in it–it tasted more like a milk chocolate bar than the soy version. But both have an unexpected tang from the yogurt, which grows on you.

Vegan Chocolate Frozen Soy Yogurt
2 cups yogurt
2 TBS cocoa powder
1/2 cup sugar
1/4 tsp salt
1/4 tsp cinnamon

Blend all ingredients in a blender. Freeze until half frozen. Blend again to break up ice crystals. Freeze until firm.

To serve, remove from freezer about 10-15 minutes before serving, so it can soften.


Vegan Mango Frozen Soy Yogurt

October 13, 2009
Yogurt tang, fresh fruit, and a dash of spice combine in this creamy frozen yogurt.

Yogurt tang, fresh fruit, and a dash of spice combine in this creamy frozen yogurt.

What to do with all the soy yogurt I’ve been making? I mean, besides just eating it by the spoonful? :)

Our 30-foot mango tree is still dropping a few mangoes every day, the very last of the season. However, from such a height, not much is left once they’ve hit the ground. So I have been painstakingly cutting the tiny bits from every salvageable fruit and freezing them to use where the texture isn’t crucial.

This frozen yogurt highlights both fruit and yogurt. The tang from the yogurt comes through, and you can add spices and tinker with the flavor.

Why pay for commercial yogurt when this is easy and loaded with beneficial microorganisms? Substitute other seasonal fruit in your area if mango is not available. Persimmon season is starting…I bet that would work splendidly.

Gee, now I am forced to consume all of this batch to make room in the freezer for the next test. heh heh.

Vegan Mango Frozen Soy Yogurt
1 cup mango
1-1/2 cups soy yogurt
1/2 cup sugar
1/4 tsp cardamom
1/8 tsp salt

Puree all ingredients in a blender until smooth. Freeze until halfway frozen. Put back in the blender and blend again, to create a thick, shake-like consistency without lumps. Freeze until firm.

For ease of serving, remove from the freezer about 15 minutes before serving, or microwave 15 seconds to soften just enough that you can scoop it easily.


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