Halloween Vegan Refreshment  

Oct, 26, 2016

Pumpkin Hummus

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¾ cup pumpkin puree
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon cumin, to taste
  • ¼ teaspoon smoked paprika
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon cayenne
  • 2 to 3 tablespoons water, as needed
  • ½ teaspoon sea salt, to taste
  • Optional: 2 tablespoons of tahini to yield a super smooth and creamy hummus

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Place the chickpeas, pumpkin, garlic, lemon juice, cumin, paprika, pumpkin spice, syrup, and cayenne in your food processor. Blend until the chickpeas are pureed, smooth, and creamy. Add in water, one tablespoon at a time, if the mixture is too thick. Add any additional seasonings to taste and serve with chips, veggies or use as a spread.  Refrigerate leftovers.

Jack-o-Lantern Stuffed Peppers - Rice and Beans Style 

  • 4 Orange bell peppers
  • ½ cup rice
  • 1 15-ounce can black beans
  • Salt and pepper to taste

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Cut the top off the pepper and scoop out the seeds inside. Use a small knife to cut a jack-o-lantern face in the side of your pepper. Cook the rice according to the package instructions and then mix with the beans, salt, and pepper. Scoop the mix inside your pepper and enjoy!

- Pasta Style

  • 4 Green bell peppers
  • 1 package pasta or 1 spaghetti squash
  • Salt and pepper to taste

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Cut the top off the pepper and scoop out the seeds inside. Use a small knife to cut a jack-o-lantern face in the side of your pepper. Boil your pasta according to package instructions, drain, and season to your liking (try adding tomato sauce or pesto). Fill the peppers with the pasta, allowing some to come out of the 'mouth' of the pepper. 

*As an alternative to the recipes, you can place the bell peppers in a 300⁰F oven for 5 minutes, remove to add your rice/bean mixture and then cook for an additional 20-30 minutes.  

Roasted Maple Cinnamon Pumpkin Seeds

  • ½ cup pumpkin seeds
  • 2 tablespoons maple syrup (or enough to cover seeds)
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin spice

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Mix together the syrup with the spices. Add your pumpkin seeds and mix until coated (adding more maple syrup if necessary.) Spread out on a piece of aluminum foil and toast for about 5 minutes. Remove from toaster and cool for 5 minutes. Seeds should harden into a 'bark' that can be broken off and enjoyed as a snack.

Halloween Vegan Refreshment – Oct, 26, 2016

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