VeganMoFo – Halloween Recipes

I’ve not missed a day of posting this month! I don’t have much of anything new, so I thought I would repost some Halloween recipes from two years ago. (See the whole post here.)

Black Bean Soup

Chase reminded me recently that this was one of the best soups I ever made. If it ever gets cool here, I will make it for him again.

Black Bean Soup

Ingredients:
1 pound dried black beans
1 medium onion, chopped
2 carrots, sliced thin
2 bell peppers
2 cloves garlic, minced
1 bay leaf
2 teaspoons Spicy Montreal Seasoning
1 tablespoon cumin
2 teaspoons oregano
1 tablespoon red wine vinegar
1 tablespoon Bragg's
1 teaspoon pimenton (smoked paprika)
1 teaspoon sea salt
1/4 cup chopped fresh parsley
2 teaspoons cocoa powder

Directions:
Soak the beans (overnight or quick method), then rinse and put in a large soup pot with the onion. Add 9 cups of water. Bring to a simmer, cover, and cook for an hour.

Add the remaining ingredients, except the cocoa powder, and cook for another 1 to 1-1/2 hours.

Remove the bay leaf. Use an immersion blender and puree about half the beans (or more if you prefer). Add the cocoa powder, adjust seasonings, and add water, if necessary, to get the desired consistency. Cook another 15 minutes.

Pipe on sour cream webs by piping circles, then pulling with toothpick.


Ghostados (ghost shaped tostados)


Cut out corn tortillas with a ghost shaped cookie cutter. Lightly brush the tortillas with oil, season, then bake for about 15 minutes.


Pumpkin Roll Cake with Chocolate Filling


Pumpkin Roll Cake with Chocolate Filling

Ingredients:
3/4 cup flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon allspice
1 cup pumpkin puree
equivalent of 3 eggs
1 teaspoon lemon juice

Directions:
Heat the oven to 375 degrees. Grease and flour a 10 x 15 baking sheet.

In a large bowl mix the flour, sugar, baking soda, and spices. Add in the pumpkin puree, egg replacer, and lemon juice, and mix well. Spread the batter evenly into the pan and bake for 10 to 12 minutes.

Place a damp kitchen towel on a flat surface and sprinkle it liberally with powdered sugar. Turn the cake onto the towel. Beginning with the short side, roll the cake up with the towel. Place on a cooling rack for 20 minutes.

Prepare filling:
1 box silken firm tofu
1/3 cup brown rice syrup
1 tablespoon vanilla
1/4 cup cocoa powder
1 tablespoon canola oil
dash salt

Place all filling ingredients in a blender or food processor and blend until smooth.

When the cake has cooled, unroll it and spread the filling on it. (You will have some left over. Refrigerate it and have pudding later!) Immediately re-roll, without the towel, and wrap it in plastic wrap. Place it seam side down on a platter and refrigerate until ready to serve.

The cake is super moist and would also be great with something other than a chocolate filling (but I was going for orange and black). Use a white filling for your Thanksgiving dessert!