Showing posts with label Halloween. Show all posts
Showing posts with label Halloween. Show all posts

October 31, 2014

Happy Halloween!


No comments:
THE COOKBOOK

October 31, 2012

Happy Halloween!

No comments:
THE COOKBOOK ,

October 30, 2012

Mummified Corn Dawgs


Aren't these too cute?! I can't take credit for the idea. There are actually dozens of versions of this recipe floating around the internet. This one is from the gorgeous blog, Fork and Beans.

Here's the original post: 

As you can see, her mummy-bandage work is much more sophisticated than mine, but in my defense this was my first try. And, when it comes to mummies, I can work miracles with a roll of toilet paper and some tape! Just ask my kid.

Here's her recipe:

1/2 c. corn meal
1/2 c. gluten-free all purpose flour mix
1 Tb sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup non-dairy milk + 1/2 Tb apple cider vinegar
2 Tb oil
3 Tb. cornstarch (for coating)
4 gf/vegan tofu pups
4 lollipop sticks
Vegetable oil for frying (approx 2 quarts)
1/2 c. Veganaise “mayo” (placed in a squeeze bottle)
Mustard (for the Mummies’ eyes)
  • Heat up oil in a deep fryer or in a pot until it reaches 350 degrees (takes 5-7 minutes to heat up approx).
  • Roll each hot dog into the cornstarch, creating a thin layer to coat prior to dipping into batter.
  • Place a stick into each of the hot dogs and set on a plate.
  • Combine the corn meal, flour, salt, baking soda and powder together.
  • Add milk + vinegar mix, and oil into dry ingredients mix.
  • Dip each hot dog on a stick into the batter. Place into hot oil and cook 3 minutes or until nicely browned.
  • Place on a paper towel-lined plate to soak up the excess oil.
  • Using the squeeze bottle filled with Veganaise, create lines on the corn dog like mummy bandages.
  • Squirt mustard for the eyes.
JEN'S NOTES:
  • I used black sesame seeds for the irises in my mummies' eyes.
  • This recipe definitely tasted good, but the batter was thick and crumbly. In the future I think I may try this with Isa Chandra Moskowitz's Beer Batter. It holds together well, and it tastes amazing. Also, I'm addicted to it, so yeah...
  • I may also try to make "bloody bandages" with ketchup the next time I do this. I think the taste would be complimentary.
Before you run off to make these mummified treats, please pay a visit to my new geek blog, JEN THE GEEK! It's brand-spankin' new so the posts are limited. But I'll be working on it regularly, when I'm not cookin' up the vegan grub.
1 comment:
THE COOKBOOK , , , , ,

October 16, 2012

Cinnamon Whole Wheat Cupcake with Orange Buttercream Frosting


We were invited to some friends' house for dinner last Sunday and I really wanted to bring something nice as a thank you. But I didn't have a lot of stuff on hand, so I culled this little number together based on my limited pantry offerings and, you know what? It turned out great! It's whole wheat, with a hint of cinnamon flavor in the cake, then topped with a rich orange buttercream frosting. I gave a couple of them to our sweet neighbors across the street and here's the message they posted on my Facebook timeline this morning: "Those vegan cupcakes were AMAZING!!! They were gone in about 2 seconds."

Yep. My work here is done...

CUPCAKES:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup brown sugar
1/3 cup canola oil
2 teaspoons pure vanilla extract (or coffee liqueur)
1 3/4 cups white whole wheat flour, or whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
  • Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with paper baking cups.
  • Put the teaspoon apple cider vinegar into a 1C measuring cup. Then pour the milk on top of it to fill the cup. Stir it gently and set it aside for a few minutes to allow it to curdle. 
  • In a large mixing bowl, mix together all wet ingredients, including milk, as well as sugar.
  • Gently dump all dry ingredients on top of your wet mixture. Do not stir until all dry ingredients are added. Then stir or mix gently, until just mixed. Do not overmix.
  • Fill each baking cup 2/3 full. Bake for 20 to 23 minutes, until cupcake springs back when lightly touched.
BUTTERCREAM FROSTING:
1/4 cup vegan butter
1/4 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 1/2 teaspoons orange extract
2 tablespoons soy milk
Orange food dye, just a few drops (optional)
  • Cream together butter and shortening until well mixed, and light and fluffy.
  • Add 1 and a half cups of powdered sugar, and the orange extract, and mix well.
  • Add the remaining powdered sugar, along with the milk and mix again.
  • Add dye, a couple of drops at a time, if using.
  • Only frost cupcakes when they are completely cooled.
  • Enjoy!
1 comment:
THE COOKBOOK , , , , , , , ,

October 4, 2012

Hep Halloween Hummus


What makes this hummus special for Halloween, you ask? There's a rubber finger in the bottom of the bowl! Mwa-hah-hahhhhh!!!

Can you tell we are big fans of Halloween at my house? Uhhh, yeah. That's an understatement. We *lurve* Halloween super hard! It's always been my favorite holiday, and I think that's partially because it comes at the advent of my favorite season, autumn. I just love everything about autumn! The colors, the pumpkin pastries, the smells, the lowering temperatures after another ass-hot Texas summer. It's great! Behold my current fireplace mantel decorations, a shrine to all things autumn.


Make this hummus for your next Halloween party, and don't forget the rubber finger!

2 cups cooked garbanzo beans
1/4 cup tahini paste
1 clove garlic
1 tablespoon olive oil
1/8 cup fresh Italian parsley leaves, minced
1/8 cup fresh lemon juice
1 teaspoon soy sauce or liquid aminos
Dash of cayenne pepper
Salt and pepper, to taste
  • Throw everything into a food processor and whirl until smooth and creamy. 
  • Enjoy!
P.S. For an even cheaper version of classic hummus, click HERE.

No comments:
THE COOKBOOK , , , , , , , , , , , ,

October 13, 2010

Vegan Halloween Candy

If you are taking your little ones Trick or Treating or - as is the case with our family - "Trunk or Treating," you might be concerned about which candies are of the vegan persuasion, or you might want to know what you can give out because you don't want to be the lame house handing out toothbrushes and raisins. Anyhoo, here's a huge list of vegan candies, most of which are easy to find at your standard grocery store. I've also added links to buy them in bulk and save you some dough!   Happy haunting, everyone! P.S. I found a cute little Halloween-themed vegan website by the girl who runs Fatally Yours. It's called The Spooky Vegan and she features everything from film reviews, to Halloween music to recipes. Go take a look! P.P.S. If you click the "See All Coupons" tab on the banner below, and go digging around, you will find coupons for Truvia, 8th Continent Soymilk, and Muir Glen, as well as several different varieties of vegan Halloween candy, cereal, cooking oil, and supplements. (If you're not seeing "See All Coupons" the tab, try refreshing the page.)
No comments:
THE COOKBOOK , ,

January 2, 2010

Roasted Acorn Squash with Walnuts

 
Remember the six acorn squash I picked up at the salvage grocery for only 29 cents a pound last week? Well, here's what I did with them, and they were delicious!

1 acorn squash
1/4 C chopped walnuts
1/4 C agave nectar
1 tsp cinnamon
1/2 tsp nutmeg
  • Preheat oven to 400 degrees.
  • Cut squash in half horizontally, removing the seeds and string. I like to chuck the seeds out into my side yard, in the hopes that one of them will root and grow some free squash for me next year! So far, no luck...
  • Place squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes.
  • Pour off the water and turn over squash. 
  • Sprinkle walnuts, cinnamon and nutmeg on top, then drizzle with agave. Feel free to adjust amounts based on your personal taste.
  • Place under broiler for 5 minutes.
  • Enjoy!!
2 comments:
THE COOKBOOK , , , , , , , ,
Subscribe to: Posts (Atom)