Vegetarian Halloween Recipes
Halloween Treats without the Meat
Surprisingly, it was a bit tricky finding cute/spooky vegetarian recipes for Halloween parties. But after a bit of searching around the web, I came up with a great little collection. These creepy treats may not have meat but are sure to please and spook anyone.
Halloween - The Best of Martha Stewart Living
Guacamoldy with Creature Chips
- Plain or butter-flavored vegetable-oil cooking spray
- 24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
- Coarse salt
- 3 pounds ripe Hass avocados, (about 7), pitted. peeled, and cut into chunks
- 1/4 cup freshly squeezed lime juice, (about 3 limes)
- 1/4 teaspoon freshly ground pepper
- 1 fresh jalapeno chile, seeded and finely chopped
- 1/4 cup chopped fresh cilantro leaves
- Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloweeninspired cookie cutters, 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. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
- Put avocados, lime juice, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips
Recipe via Guacamoldy with Creature Chips Recipe - MarthaStewart.com
- 30 fresh strawberries
- 8 ounces white baking chocolate, chopped
- 1 teaspoon shortening
- 1/8 teaspoon almond extract
- 1/4 cup miniature semisweet chocolate chips
- Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
- Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
- In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.
Recipe via Strawberry Ghosts Recipe | Taste of Home Recipes.
Pumpkin Veggie Tray
What you'll need:
- A large serving tray or cutting board
- 1 large bag of baby carrots
- 1 cucumber
- 1 head of broccoli
- 1 carton of your favorite veggie dip
- Ramekins or small bowls
- Create an outline for your pumpkin by laying some of the carrots out in an oblong circle. Once the carrot outline is to your liking, carefully fill in the circle with the rest of the carrots.
- Remove enough of the carrots to create a cucumber-filled smile. Set the carrots you removed on top of the other carrots within your pumpkin.
- Place halved cucumber slices in the space you created for your carrot pumpkin's smile.
- Fill your ramekins with the veggie dip and shimmy them into place where you want the pumpkin's eyes and nose to be.
- Slice off the stem of the broccoli head. Place the broccoli at the top of your pumpkin.
What you'll need:
- Castelvetrano olives
- Black olives
- Small balls of fresh mozzarella
- Standard drinking straw
- Plum tomatoes
- Fresh basil leaves
- Olive oil
- Salt & pepper
- Cut a thin, clean, round slice from the tip or side of one of the green olives.
- Use the end of a plastic drinking straw to cut a hole through the center of your olive disk. To do this, push down on the straw with a slight twisting motion. It will slice out a neat cylindrical core, which you may need to remove with a toothpick or similar instrument.
- Use the same straw to poke a hole in a black olive to get a little plug of material that will exactly fit in the pupil hole of your green olive disk.
- Stick your olive irises to your mozzarella balls.
- Serve your eyeballs-- soon and neatly stacked-- with tomatoes, basil, and olive oil.
Full article and recipe with instructional photos can be found at High Cuisine for Halloween: Eyeball Caprese - Evil Mad Scientist Laboratories
What you'll need:
- 8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
- 2 teaspoons finely chopped peanuts
- 4 butter-flavored pretzel spindles or sticks, broken in half
- 16 tiny pieces fresh parsley leaves
- Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
- With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
- Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.
Recipe via Cheese Pumpkins Recipe from Betty Crocker
- 1/3 C. cream cheese, softened
- 1/4 C. walnuts, chopped semi-fine
- 20-30 dates, pitted
- In a small bowl, combine cream cheese and nuts til well mixed.
- Gently fill each date with cream cheese/nut mixture (you may have to split the dates slightly).
- Serve in a festive pumpkin Halloween tray decorated with several rubber roaches (if desired). Label as "Stuffed Roaches," or "Fresh-caught Cockroaches," etc.
Recipe via REALLY Gross Recipes for Halloween Parties
- one small seedless watermelon
- vegetable peeler
- large and a paring knife
- Skin the melon – slice off the bottom of the melon so that it doesn’t roll around. Next, peel green skin off of the melon and then make brainy folds in white flesh.
- Carve brain channels – using the sharp paring knife, carve out channels on the melon in order to look like cortical folds.
- Devour it or expose it for your visitors to be amazed with your work of art!
- 2 tablespoons red food coloring
- 30 blanched almonds
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter (1 stick), room temperature
- 1/2 cup confectioners' sugar
- 5 tablespoons granulated sugar
- Pinch of salt
- 1 2/3 cups all-purpose flour
- Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
- Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
- Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
- Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
- When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
- Bake until lightly browned, about 12 minutes. Cool completely.
Recipe via Ladies' Fingers Recipe - MarthaStewart.com
Orange Jack-o'-Lanterns with Sorbet
- 4 navel oranges
- 2 pints mango, passion-fruit, or orange sorbet, softened
- Slice off the top quarter of each orange, and reserve for lid. Using a grapefruit spoon or paring knife, scoop or cut out interior of oranges. Reserve flesh for another use, such as fresh orange juice.
- Use our templates or draw a jack-o'-lantern face freehand. Tape paper to hollowed orange, and cut out features with a craft knife or other small, sharp knife.
- Pack each orange with sorbet, and top it with a "lid." Bend floral wire, and poke it in -- not through -- top of orange for tendrils. Transfer to a parchment-lined baking sheet, and place in the freezer until firm, about 30 minutes. Oranges with sorbet can be frozen for up to 3 days.
1 cup pumpkin puree
1/4 cup sugar
1 package refrigerated pie crust
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2" x 3"). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.
Via Pumpkin Poptarts! More fun than Carving Jack-O-Lanterns | Family Kitchen
The Mummy Sandwich
See how to assemble it at "Cute Food For Kids" ?: The Mummy Sandwich.
Would you believe that some candies contain animal ingredients? It's true! Some candies are made from things like gelatin and carmine.
Wondering if some of your favorite sweets are animal-friendly? No worries-check out the list below and satisfy your sweet tooth with these vegan treats:
Atkins peanut butter bars
Brach's Cinnamon Hard Candy
Goldenberg's Peanut Chews
Hubba Bubba bubblegum
Jolly Ranchers (lollipops and hard candy)
Mary Janes (regular and peanut butter kisses)
Now and Later
Ring Pop lollipops
Smarties (U.S. Brand)
Sour Patch Kids
Tropical Source mini chocolate bags
Read the full article at PETAKiDS.com > Shop! Shop! Shop! > Candy.