This has to be one of the easiest Halloween treats in all of Halloween treat-making history. I’m really not a crafty person when it comes to making holiday things, but these were almost fool proof.
Note the word almost! Eric and I did a “test run” one night last week and we could not stop laughing at our first couple tries (note the dried apricot tongue and vampire blood! hah), but our apple bite skills seemed to improve slightly with time.
First you slice ‘em up. Feel free to rub a bit of lemon juice on them if they will be sitting out. This is why I like spreading nut butter on the middle to cover up the apple flesh – it hides a bit of browning.
You can also core the apple and then slice in into quarters, but I found this method above made for better looking bites. Plus, you get to eat the leftover middle piece, which you will certainly want to take advantage of.
Now, spread on some jam or nut butter for the tongue and then push some slivered almonds in for the teeth. For a nut-free option, sunflower or pumpkin seeds can work in a pinch. Likewise, you could also use sunflower seed butter instead of peanut butter.
Apple Bites make for a festive, healthy, and seasonal addition to any Halloween table. Given how much fun we had, I suspect kids would also have a blast making these.
Now here’s another healthy Halloween vegan treat in the form of a skeleton man! We found this one floating around the web with no proper credit, but with lots of warm recommendations to use as a puzzle with the kids prior to eating its body with a nice vegan dip “face”.
by SUSAN VOISIN
I have two standard Halloween recipes in my, ahhem, repertoire. One of them involves baking the equivalent of a 4-layer chocolate cake in the shape of a pumpkin; it contains a gazillion calories and takes most of an afternoon to make. As you can probably guess, I don’t make that one very often. When I need a Halloween-themed food for a party, I’m much more likely to whip up this black bean dip, which takes about 10 minutes and, if you scoop it up with carrot sticks or rice crackers, is one of the lighter dishes you’ll find at most parties.
I vary the ingredients every time I make it. Sometimes I treat it as a regular hummus, with lemon juice and a pinch of paprika; other times it’s more of a Southwestern bean dip, with chili powder and even tomatoes. I took the middle road this time and used lime juice instead of lemon and chipotle pepper instead of paprika. Unfortunately, I went a little overboard and added too much chipotle, resulting in a dip that was overly smoky and too spicy to serve to unsuspecting party-goers. To balance out the heat and smokiness I started adding soy yogurt by the tablespoon. As it turns out, I like the creaminess the yogurt imparts, so I’m leaving it in the recipe. My advice is to add the chipotle a little at a time; if you add too much, its smoky flavor borders on bitter.
Spooky Black Bean Hummus
- 2 cloves garlic
- 2 15-ounce cans black beans, drained and rinsed
- 2 tablespoons tahini
- 3 to 4 tablespoons lime (or lemon) juice
- 1 teaspoon cumin
- 1/8 to 1/4 teaspoon chipotle pepper — to taste
- 3 tablespoons unsweetened soy yogurt (optional)
- 1/2 teaspoon salt (or to taste)
- For Design: additional plain soy yogurt or tahini
- With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients (use the lesser amounts) and process until smooth. Taste and correct seasonings, adding more as needed.
- Spoon the hummus into a serving dish, smoothing the top. Using a pastry bag and either soy yogurt or thinned tahini, pipe on the design. Place a plastic spider into the web, or make one yourself from black olives. Refrigerate until ready to serve.
Preparation time: 10 minute(s) | Cooking time: 1 minute(s)
Number of servings (yield): 10
Makes 10 servings. Per serving: 96 Calories (kcal); 2g Total Fat; (22% calories from fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 373mg Sodium; 5g Fiber.
Tagged as: eat-to-live, gluten-free, higher-fat, holidays
Shrunken Head Punch:
8 firm apples
1/2 cup lemon juice
2 Tbsp salt (yes, that’s not a typo!)
OK, no recipe for an actual ‘punch’ here as you can use whatever beverage you like – mulled wine for adults, juice based for the kids. Note that the shrunken heads are too salty too eat but just too much fun not to make! For the shrunken heads – In a large bowl combine the salt and lemon juice with 1 cup (250ml) water until the salt dissolves. Peel the apples, cut in half lengthwise and spoon out the seeds and core. Turn into the mixture to stop them browning. Using whatever tools you have carve out the eye sockets, nose and mouth – I have a pumpkin carving kit that was perfect for this. Return them to the mixture turning to coat. Leave them in there for 20 minutes to 1 hour.
Pat them dry and place on a wire rack over a roasting tin or rimmed baking sheet. Bake in a 120C (250F) oven for 2 – 3 hours, until they begin to shrink and edges are lightly browned. I think I pulled mine out after 1.5 hours though. Let cool on rack. You can make them ahead and refrigerate now in paper towel lined airtight container for up to 24 hours.
Source: Canadian Living Magazine
No real recipe here, I just cooked up some spinach pasta, spooned over some fresh ready made tomato and basil sauce then added the ‘eyes’. For them I used a scoop and carefully scooped out some firm silken tofu. Place them on paper towels and gently pat dry. For the pupils, slice some green pimento stuffed olives and place a black peppercorn in the centre. Carefully (the silken tofu will crumble VERY easily!) scoop out a hole for the olive and place it in. To make them look bloodshot I added saffron threads but you’ll need to remove these before eating so it’s a bit fiddly – they still look good without them. I also brushed on some glycerin to make the eyes look ‘wet’ but again that’s not essential.
Recipe inspired by: BBC Good Food