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Great Recipes for Healthy Halloween Entertaining

Published by Carletta Sollis

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The leaves are starting to fall; the air is getting crisp… It’s time to start planning those Halloween get-togethers! Here is a great, healthy menu for your upcoming party:

Vegan Hot Chocolate

2 ½ cups soy milk

3 tablespoons white sugar

3 tablespoons cocoa powder

½ teaspoon salt

½ teaspoon vanilla extract

1 pinch ground cinnamon

1 pinch cayenne pepper

Bring all ingredients to simmer in a saucepan over medium-high heat. Remove from heat and whisk until frothy. Serve in pretty glass mugs with orange and black ribbons tied around the handle.

Brain Dip

2 avocados

½ cup prepared salsa of your choice

1 head cauliflower

Slice avocados in half, remove the seeds and set aside. Scoop the avocado out of the skin. Place in a bowl and mash with a fork, then stir in the salsa. Remove all of the leaves and stem from the cauliflower. It will leave a hollow area. You can use toothpicks to hold it together if it starts falling apart. Place the cauliflower in a smaller bowl, make sure the hollow part is facing up and you can see most of the cauliflower hanging over the bowl, fill with the avocado salsa mixture.

Spooky Slaw

5 carrots, grated

2 cups red cabbage, shredded

1 cup raisins

1/3 cup raw sunflower seeds

1/3 cup raw pumpkin seeds

3 tablespoons maple syrup

3 tablespoons lemon juice

1 tablespoon ginger

4 tablespoons olive oil

Salt to taste

Mix together grated carrots, shredded cabbage, raisins, sunflower seeds and pumpkin seeds. Dissolve maple syrup in lemon juice and add ginger, olive oil and salt. Mix well, pour over salad and toss. Allow to sit in refrigerator for 15 minutes to allow dressing to soak in.

Pumpkin Soup

1 tablespoon margarine

1 diced onion

1 can of pumpkin puree (16 ounces)

1 1/3 cups vegetable broth

3 cups soy milk

½ teaspoon nutmeg

½ teaspoon sugar

Salt and pepper to taste

In a large saucepan, cook the onion in the margarine until the onion turns clear. Add remaining ingredients and stir well. Cook over medium heat for about 10-15 minutes.

Chocolate Pumpkin Pie

½ pound firm or extra firm tofu, pressed

1 can pumpkin (15 ounces)

½ cup sugar

¼ cup maple syrup

1 teaspoon vanilla

½ cup cocoa

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon ground cloves

2 tablespoons soy milk

1 pre-made pie crust

Preheat oven to 400 degrees. Process all ingredients (except pie crust) in blender until smooth, add more soy milk if needed. Pour into pre-made crust and bake for 30-35 minutes.

 

 

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