halloween Archives - Forks Over Knives

24 Devilishly Good Vegan Halloween Recipes

Lisa Esile, MS — Fri, 26 Oct 2018 10:24:38 +0000

It’s Halloween time! Grab that spooky costume, carve some pumpkins, and have fun in the kitchen making homemade baked goodies. These 24 impressive yet easy-to-make recipes offer a healthful alternative to traditional Halloween treats—though you’d never know it by their devilishly decadent taste. Packed with whole-food, plant-based ingredients, and using natural sweeteners like banana and dates, these sweet eats are fiendishly satisfying and won’t leave you in a candy coma. Try one of these vegan Halloween recipes this spooky season!

The post 24 Devilishly Good Vegan Halloween Recipes appeared first on Forks Over Knives.

Peanut Butter Caramel Apples

Isa Chandra Moskowitz — Mon, 24 Sep 2018 07:00:56 +0000

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a batch of caramel apples. Peanut butter and brown rice syrup coat these festive treats in a lightly sweet, caramel-like shell that hardens as it chills for a snack you can really sink your teeth into without getting them stuck.

For this recipe, choose small, perfectly round apples with no cuts or bruises and dry them well after washing. Water drops could prevent the coating from sticking to the apples’ skin. The caramel apples will keep up to two days in the fridge.

Recipe from isachandra.com

Yield: Makes 6

6 Granny Smith and/or McIntosh apples
½ cup natural-style creamy peanut butter, room temperature
½ cup brown rice syrup, room temperature
¾ cup salted roasted peanuts, chopped

Instructions

Insert a rounded wooden stick into the stem end of each apple.
In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.

The post Peanut Butter Caramel Apples appeared first on Forks Over Knives.

Pumpkin Parfait with Cashew Vanilla Cream

Darshana Thacker Wendel — Thu, 12 Nov 2015 15:34:49 +0000

This is one of the easiest Thanksgiving desserts that I have ever made. It blends the spices in the pumpkin with vanilla cream very well. I love that it tastes so delicious and yet doesn’t require any cooking except for toasting the pecans. Make and assemble it a day in advance, and it will be ready to serve instantly whenever needed.

Yield: Makes 8 Parfait Cups

Ingredients

For the Cashew Vanilla Cream:

1 cup cashews
¼ cup maple syrup
2 teaspoons pure vanilla extract
¼ cup pecans or walnuts

For the pumpkin pudding:

2 (15-ounce) cans pumpkin puree (3 cups)
1½ cups date paste
1 teaspoon cinnamon
½ teaspoon ground allspice

Instructions

To make the Cashew Vanilla Cream, soak the cashews in 1 cup water for at least 30 minutes.
Drain the water, and add the cashews, maple syrup, and vanilla extract to a blender. Blend until creamy. Chill in the refrigerator until ready to assemble.
Preheat the oven to 300 degrees. Spread the pecans or walnuts on a baking tray and toast in the oven for 10 to 15 minutes. Let cool.
Crush the nuts into smaller bits.
To make the pumpkin pudding, place the pumpkin, date paste, cinnamon, and allspice in a food processor, and blend into a paste. Refrigerate for at least an hour.
Pour the pumpkin pudding evenly into 8 parfait cups, top each with some cashew cream, and sprinkle with the toasted nuts.
Refrigerate the parfait for at least an hour before serving.

The post Pumpkin Parfait with Cashew Vanilla Cream appeared first on Forks Over Knives.

Almost Instant Pumpkin Pudding

Chef AJ — Tue, 06 Nov 2012 00:00:30 +0000

Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is so easy and delicious you will want to make it all year round

Yield: Makes 4 servings

1 cup unsweetened almond milk
2 cups pumpkin (not pie filling)
1 banana
⅔ cups pitted dates
1 tablespoon alcohol free vanilla
1 tablespoon pumpkin pie spice
6 tablespoons chia seeds

Instructions

Place all ingredients in blender except for chia seeds and blend until smooth.
Add seeds and blend again, adding more milk if necessary to achieve a vortex.
Pour into 4 bowls and cover with Saran Wrap, chill several hours or overnight.
Dust with cinnamon before serving.

The post Almost Instant Pumpkin Pudding appeared first on Forks Over Knives.