Happy Halloween everyone!!

I've posted a few recipes I found on the Web that look pretty good around this time of year. At the bottom is the list of vegan candi, just so you don't feel left out this Halloween!


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Vegan Pumpkin and Sage Pasta Sauce

Savory and aromatic, this vegetarian and vegan pumpkin pasta sauce recipe is naturally low in fat, and perfect for an unusual main dish. Unlike many pumpkin pasta sauce recipes which use butter and cream for added flavor (and added fat!), this recipe stays low in fat by using soymilk instead of cream, and uses vegetable broth, walnuts and sage for a rich texture and flavor.
INGREDIENTS:
3 cloves garlic, minced
1/2 onion, diced
2 tbsp olive oil
1 cup vegetable broth
3/4 cup soymilk
1 1/2 cups pumpkin, canned or pre-cooked
1 tsp sage
dash salt and pepper, or to taste
1/3 cup finely chopped walnuts or pine nuts (optional)

PREPARATION:
If using fresh pumpkin, rather than canned, puree in a blender first until smooth.
In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. Reduce heat to low, and add broth, soymilk, pumpkin and sage. Stir gently to combine ingredients.

Allow to simmer until flavors are well combined, about 8-10 minutes. Add salt, pepper and walnuts or pine nuts, stirring to combine, then remove from heat.

Serve over cooked pasta and enjoy!


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Vegan Pumpkin Scones

1/2 cup sugar
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons ginger powder
1/2 cup margarine
2 cups pumpkin puree

DIRECTIONS
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in margarine, adding a bit at a time until mixed. Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.
Bake at 425 degrees for 12-15 minutes, or until done.



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Vegan Pumpkin Nog

INGREDIENTS
1 (29 ounce) can pumpkin puree
4 cups vanilla rice milk
1 cup vanilla flavored non-dairy frozen dessert
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace

DIRECTIONS
Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.



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Lastly, a list of geletain-free, vegan candi in case you go trick-or-treating:

Airheads taffy
Atkins peanut butter bars
Blow Pops
Charms lollipops
Chick-o-Sticks
Cracker Jack
Cry Babies
Dem Bones
Dots
Dum-Dums
Fireballs
Goldenberg’s Peanut Chews
Hot Tamales
Hubba Bubba bubblegum
Jolly Ranchers (lollipops and hard candy)
Jujubees
Jujyfruits
Lemonheads
Mambas
Mary Janes (regular and peanut butter kisses)
Mike and Ike
Now and Later
Pez
Ring Pop lollipops
Smarties
Sour Patch Kids
Starburst (jelly beans and hard candy)
Super Bubble
Swedish Fish
Sweet Tarts
Tropical Source mini chocolate bags
Twizzlers
Zotz







Britty's pumpkins:



Sources: Pumpkin Pasta Sauce, Pumpkin Scones, Pumpkin Nogg, Vegan candy