Vegan Halloween Recipes
It’s that time of year again, and my pumpkins are sitting on the window sill waiting to be hollowed out and carved. And as always, I find myself mourning the waste and loss of good nutritious food that happens every year, when people carve their pumpkins without first removing the delicious flesh for cooking. It amazes me how many people will do this, and fail to use the pumpkin. Or how many people will simply restrict themselves to pumpkin pie. Here are some delicious, nutritious pumpkin recipes for your Halloween feast.
1 kg wholemeal bread flour
1 tablespoon vegetable oil
1 packet of instant bread yeast
1/3 teaspoon of salt
1/3 teaspoon of sugar
1 cup of fresh pumpkin, finely chopped or whizzed, or grated.
Put all the dry ingredients, including the pumpkin, into a mixing bowl. Add the oil, and then the warm water gradually to make a nice soft bread dough. Knead for 20 minutes, and leave covered with a damp towel in a warm place to rise. Knock back once risen, and knead for another 20 minutes, then shape and turn out into a loaf tin or shape into balls and put onto a greased baking tray. Bake in a medium hot oven until the bread or rolls are crispy and browning, and the bottom sounds hollow when you tap it. Turn onto a wire rack to cool. This bread will have a speckled orange colour when you cut into it. Serve whilst still a little warm – either with olives and olive oil and balsamic vinegar as an appetiser, or with a nice soup or stew, such as the pumpkin soup below.
Roasted Pumpkin Soup
Roughly chop about 2 kg pumpkin and put onto a baking tray, and drizzle with a little oil. Sprinkle with sea salt, and toss in six cloves of garlic (peeled). Roast for around 30 minutes in a hot oven. Ten minutes before the end of roasting, add a cup of fresh cashew nuts. Put everything into a large saucepan, and add a litre of water, stock cubes, salt, pepper, and a little turmeric and some mustard powder. Bring to the boil, and simmer for around 20 minutes, then blend with a hand blender or in jug blender. Taste, and season as necessary.
Heat a frying pan and add a drizzle of oil, then toss in a cup of pumpkin seeds and toss until well toasted. Serve the soup hot with a sprinkle of pumpkin seeds. You can also fry some chopped chilli as a topping if you like things spicy. Serve with freshly baked bread or some croutons. For extra effect, save a hollowed out pumpkin and bake this and its lid for around 30 minutes in a medium oven, then serve the soup IN the pumpkin!
Mix equal amounts of wholemeal and self-raising flour, with a teaspoon of baking powder. Add a natural sweetener or fruit syrup, and two cups of grated pumpkin, along with a two teaspoons of cinnamon, and a generous handful of fresh pumpkin seeds. Mix well with some oat, soya or coconut milk, and turn into greased muffin tins. Bake in a medium hot oven for around 30 minutes. Turn out, cool, and serve either hot with some soya custard or cold.
Take some ready made pastry (vegan of course) and roll out into a shallow pie tin, saving half for the top. Slice fresh pumpkin and fill the pan, making sure you layer it up high because it will shrink a lot, and sprinkle with sugar, fruit syrup or a similar sweetner, or dot with jam or marmalade. Sprinkle on chopped dried fruits (apricots are best) and a generous amount of cinnamon. Add a little five spice. Put the pastry lid on and bake at around 180 degrees until the pastry turns a deep golden brown, and the pie smells like heaven!
Serve with vegan icecream or cream.
Witches Brew/Halloween Punch.
This is an alcoholic version but for an alcohol free one, use red grape juice. Take two bottles of red wine, and put in a pan with some cinnamon, mixed spice, dried fruit, diced fresh apples and diced pumpkin. Add a little fruit syrup, vegan sugar or sweetner. Bring to a low heat slowly, but do not boil, then just before serving, add some port or sherry, or a dash of brandy.
Italian Pumpkin Bread
Make a bread dough as described above, but after kneading, roll out onto a pastry board. Take sliced pumpkin, sliced onion, sliced tomatoes and fresh garlic, and cover the surface of the dough, sprinkling on basil and oregano, along with some sea salt. Fold the bread over on itself, first in half, then half again, to make a long roll. Bake until golden brown and serve hot in slices as a delicious snack or meal accompaniment.
And finally . . .
For those who do engage in trick or treating, here, again, is my no bake chocolate cake recipe. Make this up the day before, chill it, and cut it into 2 inch squares, then put these into baking paper twists instead of candy.
No Bake Chocolate Cake
2/3 pack of vegan Digestive biscuits
4-6 packs dark chocolate
4 cups dried mixed fruit
250 g crunchy peanut butter
Melt 3-4 packs of dark chocolate in a water bath. Meanwhile roughly crush the digestive biscuits, and put them with all the other ingredients into a large mixing bowl. Mix well, then spread in a broad, flat dish that has been greased. Melt the rest of the chocolate and mix in a tablespoon of vegan margarine if you wish. Spread this as a topping over the cake, then cover with cling film and chill for about 4 hours. This can then be sliced to your preferred size. This is a delicious snack or confectionary and everyone I have ever given it to loves it.
Note – the cheaper versions of digestive biscuits (such as supermarket own brands) are often vegan. If you want to make this recipe gluten free, simply use gluten free digestives.