I was doing so well with keeping up with my Vegan MoFo posts before this past week, but sometimes life has its own way of intervening. So, here I am with another recipe on the day before Halloween. I hope that everyone had a great weekend! I dressed up as an owl in a DIY costume, which I was inspired to do by Alpha Mom, and went to my dear friend Jade’s Halloween party. She did her own DIY costume and was a Dr. Seuss Truffula Tree! So awesome.
Other than that, I can’t wait to carve some pumpkins tonight and go trick or treating tomorrow with my nephew and older sister. Obviously, I’m just going to be observing, not candy grabbing. I’ll have to share what pumpkin design I come up with you all tomorrow, do you have any good ideas for one?
What I really want to share with you, though, is this spiced chocolate cookie recipe with the coolest and pretty experimental icing I’ve made for something like this. These are not super chocolate-y cookies, so the addition of pumpkin spice makes them a little like gingerbread cookies, and no one was complaining! The icing has pumpkin puree in it to give it a slightly orange color, although carrot juice would also be great for this, and doesn’t harden entirely. But, this makes it go perfectly with the slightly soft cookie. They disappeared very quickly, I’ll tell you that much.
Now, here’s an awesome hors d’oeuvre to bring to any Halloween party that you may be going to. They’re creepy enough to cause a stir, but taste great and are actually healthy. But, before we get to that, what are you all doing for Halloween? Any plans to go to a costume party? How about trick-or-treating in your future? I know that on Wednesday I’ll be going trick-or-treating with my sister and nephew, dodging kids while the sprint from house to house. But, tomorrow, I’ll be bringing a big ol’ plate of these creepy stuffed mushroom “eyeballs”.
Not related to Halloween, though very exciting, is that I’ll be doing the Walk for Farm Animals in Pasadena tomorrow with Team Keepin’ it Kind!! So, not only will I be meeting Kristy from Keepin’ it Kind, I’ll be walking for a good cause. You can still donate to our team via THIS PAGE, just know that our team, Farm Sanctuary, and the animals will appreciate it, so much.
Back to the recipe, again. These are really easy to make, and the only part that is just a tiny tedious is cutting up the sun-dried tomatoes into smaller pieces. This would make a great project for your kids or even a couple of friends over a glass of wine. So, try it out and have some fun!
This past weekend was pretty busy and had some awesome surprises; the main one being that my younger sister paid us a random visit by driving out from Phoenix (where she recently moved) and helping us put up Halloween decorations. She is, after all, queen of the fake spider webs (seriously). Not only that, we had a garage sale that went pretty well, considering the semi-drizzly weather and we may have put a couple of costumes on Duchess, the basset hound.
Not only that, I had an awesome guest post go up on the Vegan Woman! It’s all about recipes of great Spooky Sips for your next Halloween gathering. So, please, go check it out; especially the martini recipe (as picture below), doesn’t it look neat?
And here is Bandit with his eyes set on something very intently, but what? I have no idea. Isn’t he the cutest?!
Then, there’s poor Duchess, whose legs just aren’t long enough for this awesome Batman costume; but, maybe I can fix that for her. To say she was a fan of being dress up would be a gross exaggeration. ha ha
Lastly, I made a quick dinner last night with half of an acorn squash that was super simple, healthy and delicious. So, I’ll give you the rough recipe that serves two people.
Easy, healthy and delicious stuffed acorn squash with Mexican flair.
1 large Acorn Squash, Sliced in half with seeds scooped out
1-15oz. Can Pinto Beans
2 Tbsp. Red Onion, Diced
¼ Cup Green Onion, Diced
2 Small Roma Tomatoes, Diced
1 Cup (packed) Spinach, Arugula or Kale, chopped
1 tsp. Hot Sauce
Salt and Pepper to taste
Preheat the oven to 375ºF. Place the acorn squash halves cutside-down in a large baking dish, poke a couple of holes in the rind with a fork and fill the baking dish ¼” high with water. Bake for 40 mins or until the squash softens.
In the meantime, toss the rest of the ingredients together in a bowl and let sit until the squash is done baking.
Once the squash is done, take it out of the oven and flip the halves over.
Carefully, pour the filling mixture inside of the halves, and they may overflow just a little.
Cover the baking dish with foil and bake for an additional 10-15 mins. Serve warm, and if you like, with more hot sauce!
It has been almost 3 months since my last oatmeal recipe here on Vegan Yack Attack, and if you’ve been following me for a while you know that this is crazy. I guess it does make sense, because that was at the beginning of Summer; but, now I bring oatmeal back to you with a bang! Okay, maybe not a literal bang, but this oatmeal has some crazy-good flavors in it and it was the perfect thing to fill me up this morning. Especially after making a fresh batch of almond milk (always messy, as seen below, and with only almonds and water), and realizing that my boyfriend may have gotten me sick. :/
Maybe it’s better that I was feeling slightly out of it this morning, or else I wouldn’t have had a chance to enjoy this creamy, citrusy goodness in a bowl. At first, it tasted almost like a Pumpkin Orange Creamsicle, then you add the cranberry and a touch of cinnamon to the mix and it really brings it home. I know that I’ll be making this for breakfast again, very soon.
If I try it out in the slow cooker tonight, I might be able to enjoy some in the morning before my garage sale! Oy.. I don’t think I’m ready for it.
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