Hello everyone. I know it’s not Thursday but I couldn’t wait to share this with you. All total, I reference more than 17 because I added a few of my personal faves which I have made myself and they are fab-u-lous.
There are 17 spookily cute ideas over at ChooseVeg.com. I picked my two favourites below with links to everything else.
Make your favorite veggieloaf recipe but instead of baking it in a loaf pan, shape it into little coffins (with your hands), bake them and draw a ketchup cross on top of them. You can use this recipe if you don’t already have a favorite veggieloaf. You can shape the mashed potato ghosts with a spoon like these ghosts from last year’s Halloweegan, or you could always use a pastry bag or Ziploc bag to squeeze them onto the plate. They have little ketchup eyes and mouths that I drew with a toothpick.
How about some vegan Frankenstein avocado toast? Olivia Lin writes:
I don’t mind that my Frankenstein toast doesn’t have perfectly smooth green skin– it has some little lumps and bumps because I just smushed my avocado with the back of a spoon quickly and spread it on…I think that’s the beauty of Frankenstein, he doesn’t have to be perfect! (Keep smushing and smashing if you want a smoother consistency.)
ST. PATRICK’S DAY — Hello, it’s Vivian. Let’s let out a long, lengthy sigh and think of something good. Food is good. Vegan food is better than good. Vegan food is divine.
St. Patrick’s Day is coming up and few dishes are as Irish as colcannon.
I am of Scottish descent, hence the Grant, born in England which makes me English, transplanted in America (don’t know what that makes me — an immigant? uh, oh. But I did arrive with American citizenship thanks to my Dad), and married an Irishman, which is where the Farrell comes from.
I have spent many years in England and Ireland, mostly England — down south some, but most of all up north in Liverpool which is often called the capitol of Ireland because there are so many Irish. Colcannon is a common dish, eaten by just about everyone.
Colcannon is what you would call a working class dish. It is usually made from mash and boiled cabbage leftover from an earlier mean (mash being the common word for mashed potatoes).
The recipe we are about see is made from scratch substituting kale for the cabbage.
4 medium sized russet potatoes, peeled and cut into large chunks
¾ cup unsweetened soy or almond milk
3 tablespoons Earth Balance or melted coconut oil
½ teaspoon salt (more to taste)
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
3 cups washed and finely diced kale, tightly packed
Instructions (reinterpreted by Vivian)
Make mashed potatoes using the potatoes, unsweetened milk and Earth Balance or any non-dairy butter and season to taste with the salt, pepper and garlic powder. I typically go light on the garlic powder. The dish tastes just fine without it.
Lightly steam the kale until slightly tender. Resist overcooking.
Gently add the steamed kale to the mashed potatoes using a wooden spoon (my preference).
Store it for several days in airtight container. We never have any left!
Oh She Glows has a lovely list of recipes for vegan drinks, sweets, a delish Shepherd’s Pie and more for St. Patrick’s Day.
Shamrock Reins is a nonprofit 501 (c)(3) Charitable Organization formed February 10, 2014 to provide Equine Assisted Activities and Therapies for Veterans, Active Duty & Reserve Service Members, First Responders, their Families, and the Families of Fallen Heroes.
“These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!”
Chop the dark chocolate. Heat coconut milk. Pour over chocolate to melt it. Stir until creamy smooth. That’s the only thing that takes a bit of elbow grease. Or maybe I am simply out of shape. Chill. Scoop into balls. “It’s as easy as that”, adds Dana. And it is.
You can roll them in all sorts of fun and tasty delights like coconut, finely chopped nuts, cacao powder (pictured) or icing sugar. Then chill.
I found some gold sprinkles. I checked and was delighted to see they are Vegan.
I was also excited because I picked up some small brown gifts bags for $1 each at Target that have glittery hearts on them. Perfect.
And I have some glittery tissue paper in white and red left over from Christmas. How sweet. Sigh. It’s all so romantic.
Here’s the formal list of ingredients.
9 ounces (255 g | 1 1/4 cup) vegan dark chocolate*, very finely chopped (72% cacao or higher)
7 Tbsp (90 ml) light (or full fat) coconut milk, well shaken
optional: 1/2 tsp vanilla extract
optional: 1/4 cup (24 g) unsweetened cocoa or cacao powder, or finely ground hazelnuts (for coating)
Dana has a great tip about working with coconut oil in the comments section. Gently warm it in a microwave. I warm it 20 seconds at a time on medium until I get it at the consistency I want without getting it too hot.
I have never tasted chocolate cake as good as this one.
Here’s the links we promised for more sweet treat Vegan recipes for Valentine’s Day and more.
These are our favorite picks for Valentine’s Day this year.
Wait. What about the horses?
Horses love treats. My oh my do they love them. Here’s something for them. Have any peppermint sticks or candy canes left over from Christmas? Crunch them up and put them in this easy and fun recipe. Talk about love!
a ground up peppermint or candy cane can be a nice addition
Preheat oven to 350 degrees.
Grease a cookie sheet (or heart-shaped cupcake tin) well.
In a large bowl, mix carrot, apple, corn oil, and molasses together.
Fold in salt, oats, and flour until well mixed.
Scrape the mixture onto the cookie sheet. It will be sticky.Use a sheet of wax paper between the “dough” and a rolling pin and roll out the mixture until it’s between a 1/8 and ¼ thick.Score dough with a knife to make it easier to break apart into squares after baking.
Or, roll dough out in the same manner on the cookie sheet and use a heart-shaped cookie cutter to create Valentine’s-Day-appropriate shapes.
Keep the bits between the cutouts of the shapes.
Bake for 20 minutes or until brown.
Let cool and then using a spatula and table knife break apart square or shapes. The extra “bits” make good treats, too!