Veggie Skeleton

 This skeleton will look amazing once assembled and is very easy to make. Use a long platter and decorate using some ideas from the recipe box. Unfortunately, I forgot to take a picture of my beautiful skeleton last year, but I will add one asap.

Veggie Skeleton
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. Celery sticks
  2. Sugar snap peas
  3. 1/2 cauliflower
  4. Baby carrots
  5. red bell pepper
  6. 1 cucumber
  7. Cocktail tomatoes
  8. Green olives
Instructions
  1. Use celery sticks for legs, cauliflower florets for head, sugar snap pea pods or red peppers for ribs, baby carrots for shoulders and arms, small red sweet peppers for chest, grape tomatoes for feet, green olive slices for eyes and spine, half cucumber slices and red bell pepper pieces.
  2. Serve with your favorite dips.
https://plantbasedhappy.com/
 

Sweet Potato Halloween Muffins

AHHH!!

I learned today, that it is very hard to find Halloween muffin decorations here in Australia. My only find were edible white eyeballs… and Xmas decorations, but no knives, no little tombstones, nothing! So I guess I have to come up with some monster faces on the muffins. These are delicious and moist Halloween muffins- perfect for fall (even though technically here on the southern hemisphere it’s spring) with the yummy combination of sweet potatoes and maple syrup.

This recipe is very versatile- you can customize it to your own liking: In case you want to avoid the coconut oil, use slightly more applesauce and omit the oil altogether. The almond butter gives these muffins an extra nutty flavor. As an alternative to the nut butter, stir chopped pecans into the batter. You can also use pumpkin puree instead of the pureed sweet potato.

Unfortunately, you have to wait until I am done with baking and decorating the muffins to see pictures. I will upload them asap!

Got the first shot- before decorating them.

IMG_9097

I will probably use green coconut whipped cream and make scary faces…. let’s see.

Sweet Potato Halloween Muffins
Write a review
Print
Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
Ingredients
  1. 1 flax egg (1 tbsp flax meal mixed with 3 tbs water)
  2. 3/4 cup sweet potato puree
  3. 1/3 cup date paste
  4. 1 tbsp maple syrup
  5. 11/2 tbsp unsweetened applesauce
  6. 1 tsp pure vanilla extract
  7. 1 cup unsweetened almond milk
  8. 1 cup whole wheat pastry flour
  9. 1/2 cup oat flour (ground from rolled oats; alternatively, use more whole wheat flour)
  10. 1 1/2 tsp baking powder
  11. 1/4 tsp salt
  12. 1/2 tsp cinnamon
  13. optional: Halloween decorations
Instructions
  1. Preheat oven to 375F (170C).
  2. Prepare flax egg in a small bowl and let set for a few minutes.
  3. Add the following wet ingredients to a blender: sweet potato, date paste, applesauce, vanilla extract, flax egg and almond milk. Blend until smooth.
  4. In a bowl, combine the dry ingredients: whole wheat flour, oat flour, baking powder, salt and cinnamon. Mix well.
  5. Pour the wet ingredients into the dry ones and stir until smooth.
  6. Spoon the batter into muffin trays until filled almost to the top. Place 1 tsp almond butter in the center of each muffin and gently swirl around with a toothpick or a fork.
  7. Bake the muffins for 20-22 minutes until golden brown and a toothpick in the center comes out clean. Remove from oven and let them cool off completely before taking the muffins out of the trays.
  8. Store in an air-tight container in the fridge or freeze.
https://plantbasedhappy.com/
 

Steaming Witches’ Cauldron

 It is always a great fun for the kids to see the witches’ brew steaming and bubbling..throw in some fake eyeballs and fake cockroaches to make it even nastier.

DSC_2328

Dry ice can be toxic if not handled the right way. That’s why I have attached the following info on how to add dried ice safely to drinks. Please read and follow the instructions carefully.

ADD DRY ICE TO BEVERAGES
It is OK to put Dry Ice into beverages for drinking as long as the dry ice is food grade.  Use 2 to 4 pounds of Dry Ice for each gallon of room temperature punch. Use large pieces of Dry Ice not small pieces. The Dry Ice is heavier than ice and will sink to the bottom. Do not use any regular ice! The Dry Ice will do the cooling and must not be eaten or swallowed. Too much Dry Ice will freeze the beverage so have extra standing by. It will bubble and give off the most fog when the beverage is room temperature. When most of the Dry Ice has sublimated, it will surround itself with ice and float to the top. There is still a small piece of Dry Ice in the center of these ice pieces so do not serve or eat them. Carefully ladle the beverage into drinking glasses without any Dry Ice. Add regular ice to glasses for cooler drinks.

 

 
Steaming Witches' Cauldron
Write a review
Print
Ingredients
  1. 1 large bowl
  2. Organic cranberry juice (not made from concentrate!)- room temperature
  3. Organic apple juice (not made from concentrate!)- room temperature
  4. Sparkly water
  5. 1 lemon, sliced
  6. Dry ice
  7. Ice (optional)
Instructions
  1. Combine one part cranberry juice with 2 parts apple juice and 2 parts sparkly water.
  2. Add lemon slices and pour in the bowl.
  3. Mix room temperature juices together.
  4. When ready for drinks add the dry ice. Do not touch Dry Ice directly, but use insulated gloves or tongs. Ladle juice into cups without any Dry Ice and it will be perfectly safe. If you want cooler drinks add ice to the cups not the punch bowl.
https://plantbasedhappy.com/

Scary Pear Faces

The red eye- gummies disappeared in a blink of an eye…but you get the idea from my picture… 🙂

DSC_2368

Scary Pear Faces
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 6 pears
  2. 12 organic red round fruit dummies
  3. 1/2 lemon
Instructions
  1. Using a small knife, cut out 2 holes for the eyes and a wedge for the mouth. Slice the leftover pear pieces in long sharp teeth shapes and attach to mouth.
  2. Place a red gummy in each eye socket.
  3. Rub a bit of lemon juice onto the cut out parts of the pear to prevent them from turning brown.
https://plantbasedhappy.com/

Bloody Raw Witches’ Fingers

For all fans of raw food- or if you have to quickly throw something together- here is a delicious non bake version of witch fingers.

 
Bloody Raw Witches' Fingers
Yields 11
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 3/4 cup coconut flakes
  2. 1/2 cup dates, pitted and soaked in warm water for 15 minutes
  3. 3/4 almond flour
  4. 1 tbsp almond butter
  5. 1 tbsp vanilla extract
  6. 1 tsp cinnamon
  7. 1/2 tsp ground nutmeg
  8. Pinch of salt
For the fingernails
  1. 10 activated blanched almond halves (soak nuts in hot water for 10 minutes, then peel)
For the "blood"
  1. 1/2 cup raspberries
  2. 1 tsp honey
Instructions
  1. Place all ingredients for the dough in a food processor and process until smooth.
  2. Roll a "finger- sized" portion with your hands into a long roll. leave the knuckles slightly thicker and thin out the parts in between.
  3. For the nails press down the end of the finger to form a bed for the fingernail and place an almond halve on it.
  4. For the blood puree raspberries and honey and apply around the base of the fingers.
https://plantbasedhappy.com/

Olive Spiders and Avocado Skulls

If you are not a fan of avocados or can’t find the right sized small skull cookie cutter for the thin avocado slices, use sweet potatoes instead. Peel them, slice them in 1″ thick slices and bake in the oven until tender (or use the microwave for a faster version. Cook the whole sweet potato, let it cool off, peel and slice). Cut out pumpkin or skull shapes with whatever cutter you have at home and decorate the slices. 

Olive Spiders and Avocado Skulls
Write a review
Print
Prep Time
20 min
Prep Time
20 min
For the spiders
  1. Black olives, cut in half
  2. 1 fresh rosemary twig
  3. 1 toothpick
For the skulls
  1. 2 avocados, cut in 1" slices
  2. 1 straw
  3. 1 toothpick
  4. 1 mini skull cookie cutter
Instructions
  1. With the toothpick poke 4 hole in each halve of an olive and insert a rosemary leave (needle) in each one.
  2. Cut skulls out of the avocado slices. With the straw, cut out two "eyes" and one "mouth", with the toothpick make two small "nostrils.
https://plantbasedhappy.com/

Halloween Cupcakes

Here are a few decorating ideas for Halloween cupcakes.DSC_2314

Zombie brain Cupcakes: mix frosting with green organic food coloring and spread on cupcakes. Add half a walnut as the brain and decorate with red sprinkles or icing sugar

Orange black cupcakes: Mix frosting with orange organic food coloring and spread on cupcakes. Decorate with orange/ black sprinkles

Mummies cupcakes: Apply white frosting with an icing bag in horizontal stripes. Leave out a thin gap and paint two black eyes with black gel.

DSC_2372

Often times though, I am very grateful for the complete decorating cupcake kits form baking companies…

Halloween Cupcakes
Yields 16
Write a review
Print
Ingredients
  1. 2 1/4 cups stoneground flour
  2. 1 cup date paste
  3. 1/4 cup raw sugar
  4. 1/2 cup unsweetened applesauce
  5. 2 tbsp coconut oil
  6. 2/3 cup raw cacao powder
  7. 1 1/4 cup coffee (for the kids I use decaf coffee)
  8. 1 1/4 tsp baking soda
  9. 1 tsp salt
  10. 1 tsp vanilla extract
  11. 2 tsp egg replacer mixed with 3 tbsp water
For the frosting
  1. 3/4 cup icing sugar
  2. 1 tbsp vegan butter
  3. 1/2 tsp vanilla extract
  4. 1 tbsp soy milk
Instructions
  1. Preheat oven to 375 degrees F. Line cupcake molds with Halloween cupcake wrappers.
  2. Combine dry ingredients in one bowl and wet ingredients in another bowl and mix well.
  3. Stir in dry ingredients to wet ingredients until well combined.
  4. Fill cupcake wrappers to two thirds with dough and bake for 8-10 minutes.
  5. Let them cool off completely.
  6. For the frosting combine all ingredients well. Adjust according to the type of cupcakes (see above).
Notes
  1. I usually use very little frosting if at all- too much unnecessary sugar. You can substitute the frosting with colored coconut whip but with all the nasty candy around on Halloween, I'd rather have the kids eat these cupcakes.
https://plantbasedhappy.com/

Avocado Hummus

 Our kids like to spread the greenish- brownish dip on slighlty toasted bread slices and create faces with vegetables that they have cut into shapes.

Avocado Hummus
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 1/2 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed well)
  2. 1/4 cup plus 1 tbsp tahini
  3. 3/4 avocado
  4. 3 tbsp plus 1 tsp lemon juice
  5. 1/2 tsp sea salt
  6. Pinch of paprika
Instructions
  1. Process all ingredients in a food processor until smooth.
  2. serve with crackers, veggie sticks or serve on bread.
https://plantbasedhappy.com/

Date Bats

 If you can’t find the right cookie cutter, cut the bat shape out of a piece of construction paper, place it on the dough and use a knife to cut out the bats.

Date Bats
Yields 8
Write a review
Print
Ingredients
  1. 2 cups pitted dates
  2. 1/4 cup raw cacao powder
  3. Sesame seeds
  4. Bat cookie cutter
  5. Cling wrap
Instructions
  1. Process dates in a food processor until smooth. Add cacao powder and mix until the dough forms a ball.
  2. Roll out dough between two sheets of cling wrap and cut out bat shapes with cutter.
  3. Add two sesame seeds for the eyes and store in the fridge.
https://plantbasedhappy.com/

Black and Green Halloween Dips with Tortilla Bats

Tortilla bats are very easy to make and look amazing. They were featured on a Martha Steward Halloween idea page. It was just what I needed to serve my dips with at the upcoming Halloween party we are invited to. Although I intended to use whole wheat tortillas, I found healthy barley wraps (looking at the nutrition label on the tortillas actually change my mind… too many additives, chemicals etc.)

IMG_9118

The wraps worked out very well. Keep in mind to check on the bats in the oven if you use different types of wraps. The baking time will vary depending on the type of wrap.

IMG_9122

Preparing the bean dip… I love to fill leftovers in whole wheat tortillas and top the beans with avocado und some more cilantro. So good! I hope there’ll be plenty of leftovers tonight!!

IMG_9117

IMG_9120

 
Black and Green Halloween Dips with Tortilla Bats
Write a review
Print
Prep Time
40 min
Cook Time
10 min
Prep Time
40 min
Cook Time
10 min
For the black bean dip
  1. 1 tbsp extra virgin olive oil
  2. 2 small yellow onions, chopped
  3. 4 cloves garlic, peeled and chopped into large chunks
  4. 1 jalapeño pepper, seeded and chopped (optional, leave out the seeds as they are the spiciest part)
  5. 2 cans black beans, rinsed and drained
  6. 1-1/2 tsp salt
  7. 1/2 tsp ground cumin
  8. 2 tbsp fresh lime juice, from one lime, plus more if desired
  9. 2 tbsp water
  10. 1/4 cup fresh chopped cilantro, plus more for garnish (optional)
For the tortilla bats
  1. 12 whole wheat tortillas
  2. Cooking spray
  3. Sea salt
For the guacamole
  1. 7 Hass avocados, pitted. peeled, and cut into chunks
  2. 3 tbsp freshly squeezed lime juice (about 3 limes)
  3. Pinch of sea salt
  4. 1/4 tsp freshly ground pepper
  5. 1/2 fresh jalapeno pepper, seeded and finely chopped (optional)
  6. 1/4 cup fresh cilantro leaves, chopped
  7. Instructions
For the bean dip
  1. Heat the olive oil over medium heat in a small saucepan. Add the onions and cook, stirring occasionally, until very soft, about ten minutes. Add the garlic after 8 minutes and cook with the onion. Do not brown them.
  2. Transfer the cooked onion mixture to a blender or food processor. Add the beans, salt, cumin, lime juice, water and cilantro. Blend until smooth.
  3. If the dip is too thick, add more water or lime juice, little by little, to thin it out.
For the tortilla chips
  1. Preheat oven to 350F (180C). Coat a baking sheet with cooking spray. Cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool.
For the guacamole
  1. Put avocados, lime juice, salt and the pepper, jalapeno and cilantro in a large bowl. Mash with a fork until chunky.
https://plantbasedhappy.com/