Monthly Archives: October 2014



Saving the best for last. Halloween is for decorating, dressing up and for eating all the sweets in the world! (I would like to imagine)

One of my all time favorite Halloween or Fall treat were candied or caramel apples. Seeing that they are filled with refined sugar and not the best for you, I decided to make a recipe that is equally delicious, festive and nostalgic. You will not regret making this vegan or not. Very simple and can be made with ingredients found right in your pantry.


vegan caramel apples


4 organic apples, I used Granny Smith
2 soft dates, pitted
1/2 cup pure maple syrup
1/2 cup coconut oil, solid
3 tbsp peanut butter
1 tsp vanilla extract
1 cup chopped nuts, of choice
1/4 tsp salt, optional

Blend all dates, maple syrup, coconut oil, peanut butter and vanilla extract until fully incorporated. You may need to stop and scrape down the sides with a spatula and blend again. Make sure there are no clumpy pieces. Mixture should be creamy and thick like dulce le leche.

Transfer chopped nuts on a plate and leave aside. Line a baking sheet with parchment paper. You will need to work very quickly for the next step.

Carefully dip each apple to the vegan caramel mixture and transfer to lined baking sheet. Quickly transfer them to the freezer for about 10-15 minutes until slightly hardened. Dip the apples a second time and cover with assorted nuts of choice. Put back on lined baking sheet and refrigerate for at least an hour to fully set.

Enjoy and Happy eating!
xoxo Sarah


Bat Cave Black Bean Soup

Yes I’m aware this is another black bean recipe for my Halloween series. I love black beans that much and no judging allowed. This recipe can be found in the Ahnestveggie “Starters” archive found here. There are a few ingredient tweaks made from the original recipe, but again please do what best suites your taste buds.

This is a creamy, slightly sweet but savory soup. The sweetness comes from the cultured coconut found at Whole Foods or local natural and organic food market. Top with a dollop of quick avocado cashew creme or your favorite vegan sour cream.

Bat Cave Black Bean Soup

Bat Cave Black Bean Soup

Recipe adapted from the original : Coconut Spice Black Bean Soup

1  15 oz can black bean, rinsed and drained
¼ cup cultured coconut, plain
1 cup vegetable broth
1 medium onion, diced
2 clove garlic, minced
½ tsp ground cumin
salt and pepper to taste
*optional: cilantro to garnish

In a medium sauce pan, heat olive oil and sauté onions, garlic and cumin for about 5 minutes or until onions are completely translucent and bottom of the pan starts to brown.

Add beans and stir. Mix in vegetable broth, season with salt and pepper to taste. Bring mixture to a boil for about 6-7 more minutes until slightly thickened.  Set aside.

Transfer black bean mixture into a blender and puree. Add cultured coconut and puree until creamy. Pour mixture back into saucepan and heat for another 2 minutes. Serve warm and top with fresh avocado slices, avocado cashew cream sauce or just a few fresh pieces of cilantro.

**P.S. The fake bat was a ring I found at a local party store.

xoxo Sarah


Webby Garlic Mashed Potato

To continue on with my vegan Halloween series, I present the Webby Garlic Mashed Potato casserole dish. The caramelized onions gives a plain-Jane mashed potato recipe that extra tart but slightly sweet bite. Bacon and potatoes go together like two peas in a pod so why not throw down some coconut bacon on this love of a dish and thank me later.

You can find my caramelized onions recipe used in my Vegan Butternut Squash Quesadilla recipe found here.

Webby Garlic Mashed Potato

Webby Garlic Mashed Potato

Webby Garlic Mashed Potato

3 large Yukon potato, scrubbed and washed
1/4 tsp sea salt
2 cloves garlic, minced
1 ¼ cup almond milk
4 tbsp Earth Balance butter
2 cups +2 tbsp vegan sour cream, divided
sea salt and pepper, to taste

Bring a large pot of water with 1/4 tsp sea salt to a boil. Cut potatoes in fourths and add in boiling water. Cover with lid and cook for about 30-35 minutes until fork tender.  Drain water and transfer potatoes to a large mixing bowl.

Preheat oven to 350 degrees. Meanwhile make caramelized onion recipe found here.

Add butter, milk,  2 tbsp sour cream, garlic and mash potatoes. Season with sea salt and pepper to taste. If mixture is too thick, add more milk or sour cream to your liking.

Transfer mashed potatoes to a large round baking dish and bake for about 11-12 minutes until top is golden brown. Set aside.

Sprinkle with coconut bacon or whatever topping you want. Fresh herbs are great idea as well!

Sour Cream Web:

Transfer 1 cup sour cream into a squeeze bottle (or zip-lock bag and cut tip).   Practice making spider webs on a dish before making the design on top of the potato casserole. Start by making a cross. Then add another “X” mark to make 4 lines going across. Starting from each end of the lines, slowly drag to connect the next line to make a spider web design. See below.

Webby Garlic Mashed Potato Webby Garlic Mashed Potato Webby Garlic Mashed Potato Processed Webby Garlic Mashed Potato VSCOcam with f2 preset

Don’t worry about if you mess up on the design, it’s Halloween, it’s meant to look “messy”. Plus you can hide it with a spider and boom, perfection.

Best served warmed. Enjoy!

xoxo Sarah






Two Layer Bean Dip

Here is my first recipe for my vegan Halloween series. This two layer bean dip is both hauntingly dark and delicious. It’s quick, simple and most ingredients can be simply be found in your kitchen pantry.

First bottom layer is a surprisingly green guacamole recipe, then my cumin spiced black bean dip layered on top. You may your guacamole recipe of choice, but there is a quick simple version for you listed below. The R.I.P tortilla tombstones and “BOO” chips (found at Whole Foods) makes this dip super festive. Perfect for any Halloween festivities next week!

Two layer bean dip

Two layer bean dip

Two layer bean dip

Two layer bean dip

1-15oz. can black bean
1/2 tsp cumin
1/2 tsp garlic powder
2 tbsp whole wheat flour

Pour the can of beans with water in a medium mixing bowl and mash. (I used a potato masher but you may also use the back of a fork.) Add in cumin and garlic powder and mash until you get a puree like consistency, but leaving a few chunky pieces.

Transfer mashed seasoned beans to a deep saucepan and bring to boil.  *Add flour one tablespoon at a time, stirring in between to prevent lumps. Stir until mixture thickens. Set aside to cool.

*You may replace whole wheat flour with a gluten-free flour of choice to make this dip gluten-free.

Quick Guacamole:
2 ripe Hass avocados
1 lime ,juiced
1/3  cup cilantro, chopped
salt and pepper, to taste

Mash avocados in a medium mixing bowl. Add lime juice, cilantro, salt and pepper and give a quick mix.

Layer guacamole on the bottom of 2 ramekins or a small round deep dish. Then layer bean dip and sprinkle some cilantro “grass” and stick **R.I.P tortilla tombstones. Serve with chips or “BOO chips (found at Whole Foods).

**R.I.P Tombstones:

You Will Need:
1 whole wheat flour tortilla
tombstone cookie cutter or paring knife
Black edible marker
cooking spray

Preheat oven to 350 degrees. Cut a few tombstones with a cookie cutter. You may always free hand and carefully trace out tombstone shapes with a small paring knife. (See below.)

Two layer bean dip   Two layer bean dip

Place tombstones on a baking sheet. Spray with cooking oil. Bake, but do not leave unattended and keep a close eye on them as they may burn easily. Write “R I P” with edible marker and decorate on top of the bean dip.

xoxo Sarah