We all know that eating vegan isn’t scary at all, but that doesn’t mean your Halloween dinner can’t be super spooky. The heart above isn’t made in the slow cooker, but if you have a heart mold and some vegan cherry gel you can make a not-jello heart for your dessert.
A spooky option for a side or dessert is this purple sweet potato casserole topped with a vegan marshmallow with a black sesame seeds eye. I just mash cooked sweet potatoes with a little nondairy milk, sweetener and pumpkin pie spices.
Of course you can use regular sweet potatoes and still have a striking orange – perfect for Halloween.
Make some slimy eyed black eyed peas and top with a baked grit ghost for a perfect send off to your little (or big) trick or treaters. You start the black eyed peas in the morning so you have the rest of the day to decorate!
The grit ghosts are easy. Just make a pot of grits (or use the recipe below and make them in your slow cooker), then spread them to cool in a large rectangle baking dish to hold the grits in. Let them cool and they will become congealed. Once they’re cool and set, just use a ghost cookie cutter and mash in a few sesame seed eyes. Re-heat them on a greased cookie sheet in the oven right before serving.
This Sin-cinnati Chili is made in a 1 1/2 to 2 quart slow cooker. It’s the perfect size for 2 to 3 and a great dinner anytime. It cooks all day while you’re at work, so it’s great for a weekday Halloween. When you get home all you have to do is cook up some spinach pasta to serve the chili on. If you want to avoid pre-made crumbles in the recipe, you can use about 1/4 cup quinoa or millet and 1/2 cup additional water. It will have a similar texture and you’ll pack in more nutrition. Don’t have those tiny black beluga lentils? You can use any lentil, but with larger ones you’ll need to add the tomatoes 30 minutes before serving -instead of in the beginning. The acid in them can slow the cooking, but it seems to not have the same effect on the beluga ones. I garnished this with a slice of white vegan cheese that I cut out with a cookie cutter. But you could do radish eyes to make it more scary and less processed.
- 1 cup grits, use white to make the ghosts
- 2 cup unsweetened So Delicious Coconut Milk
- 2 cup water
- 1 teaspoon vegan bouillon or one vegetable bouillon cube
- salt to taste (leave out pepper for a pristine ghost white)
- In the morning: Add all the ingredients to an oiled slow cooker.
- Cook on low for 6 to 8 hours. Stir well to incorporate.
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