Halloween is next week. Here at a few deliciously vegan recipes to help you celebrate the holiday!
Start your day with these adorable Frankenstein’s Monster toast! With avocados, seaweed, tomatoes and olives, these toasts start your day with a nutrient filled kick.
- 2 Pieces of Bread, your choice.
- 1 Ripe Avocado
- A large sheet of toasted dried seaweed or 2-4 small sheets.
- 1 small vine ripened tomato
- 4 Black olive slices.
- 5-6 pretzel sticks for bolts at the neck and the nose
- 4 small cubes of vegan cheese
- Salt and Pepper to taste.
- Prep everything first, then work with the avocados. This will help keep the toast nice and green.
- Toast your bread
- Cut the seaweed to look like the monster’s hair. Zig Zag one side and keep the other straight. You can even cut out Eyebrows! (See above picture for an example.)
- Slice the tomato then cut 1 round slice in half.
- Cut or break pretzel sticks into the correct lengths.
- Once all components are ready and close by, start the avocado.
- Scoop out the flesh of the avocado and put it in the bowl. Add a pinch of salt and pepper to taste. Smash with a fork or back of a spoon. Keep smashing until it is the desired consistency or smoothness for you.
- Trim edges of toast if needed to make a nice rectangle.
- Cut two shallow and small slits on both sides of the bottom edge. This for the pretzel stick bolts will go.
- Spread avocado mixture onto toast. Add seaweed hair, eyebrows, olive eyes, pretzel nose, and tomato mouth. (again see above picture for example).
- Stick pretzel into a cheese cube to create a bolt. Then insert it into the toast.
- Serve immediately so the seaweed stays crunchy!
What a fun recipe to do with kids!
[Original Recipe : click here ]
Pumpkin Chocolate Cake with Ginger
- 3/4 cup dairy free milk
- 1 teaspoon apple cider vinegar
- 1 cup flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 8 oz (1 cup) pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso powder (optional)
- 1/2 cup diced candied ginger (sometimes called crystalized ginger)
For Chocolate Drizzle
- 1/4 vegan chocolate chips
- AND OR 1/4 cup of vegan white chocolate chips
- 1 t coconut oil for each type of chocolate used.
- Preheat oven to 375 degrees. Spray an 8 inch cake pan with oil. Cut a circle of parchment paper to line the bottom and spray paper as well.
- mix the milk with vinegar in a small bowl and set aside.
- in a large bowl mix the dry ingredients. Set aside.
- Add the pumpkin, maple syrup, oil, vanilla, and espresso to the milk mixture.
- Pour over the top of the dry mix and mix well so that all the dry mixture is incorporated.
- Pour prepared cake batter into the pan. Bake at 375 for 45 minutes, or until toothpick comes out clean.
- Allow to cool for 10 minutes on rack then remove from pan. Allow to completely cool. Place on serving plate with baking bottom side up. (You may have to trim the baking top with a bread knife, but it usually squishes down fine).
- melt the chocolate chips and 1 teaspoon of coconut oil in microwave in 15 second intervals, stirring between. Usually takes about a minute, but make sure you don’t over cook the chocolate. Using a fork or spoon, drizzle the chocolate back and forth over the cake. To make spider web, drizzle white chocolate along the top of the cake. Use a toothpick to drag the chocolate from the center to the outside of the cake.
[Original recipe: click here]