Vegan Toffee Apples
PREP TIME: 20 MINS
COOK TIME: 10 MINS
- 8 RED OR GREEN APPLES
- 400G CASTER SUGAR
- 1 TSP LEMON JUICE
- 4 TBSP GOLDEN SYRUP
- RED OR BLACK FOOD COLOURING
- RED OR BLACK EDIBLE GLITTER
YOU WILL NEED 8 STURDY LOLLY STICKS OR TWIGS (WITCHES FINGERS)
Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board.
Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and bubble the mixture (be careful it doesn’t boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat. STEP 3 Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day.
Vegan Pumpkin Pie
PREP TIME: 40MINS - 1 HR
COOK TIME: 35 MINS (PLUS 20 MINS CHILL TIME) THE PIE...NOT YOU HAHAHA
- 2 PUMPKINS OR SQUASHES (ABOUT 2KG) PEELED, DESEEDED AND CUT INTO CHUNKS
- FLAVOURLESS SUNFLOWER OIL OR VEGETABLE OIL
- PLAIN FLOUR, FOR DUSTING
-4 TBSP GOLDEN SYRUP
- 200G LIGHT BROWN SOFT SUGAR
- 1 TSP SALT
- 1 TSP GRATED NUTMEG
- 3 TSP CINAMMON
- 4 TBSP CORNFLOUR
- 600ML OF OAT, SOYA OR ALMOND MILK
- 1 TBSP ICING SUGAR
Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork – this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you’re less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.
Vampire Blood Cups
PREP TIME: 15 MINS
COOK TIME: 10 MINS
- 1 CUP FROZEN RASPBERRIES
- 1 TABLESPOON AGAVE SYRUP
- 1 CUP + 3/4 CUP VEGAN BAKING CHOCOLATE (OR CHOCOLATE CHIPS)
Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore & add the rice syrup. Give it a mix and set aside to cool.
In a double boiler, melt 1 cup of the chocolate. Meanwhile place 8 muffin liners in a muffin pan.
Place about 1 1/2 teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place it into the fridge for a few minutes (until the chocolate hardens).
Melt 3/4 cup of vegan chocolate in the double boiler. Meanwhile add about a teaspoon of the raspberry filling into the chocolate coated muffin liners (place it in the middle). Once the chocolate has melted, pour it over the raspberry filling. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
Spooky Spiderweb Black Bean Hummus
PREP & COOK TIME: 10 MINS
2 cloves garlic
2 cans black beans drained and rinsed
2 TBSP Tahini
3 to 4 TSP Lemon or Lime Juice
1 TSP Cumin
1/4 TSP Chipotle Pepper Sauce (to taste)
3 TBSP Unsweetened Soya Yoghurt
1/2 TSP Salt (to taste)
Additional Plain Soya Yoghurt or Sour Cream
With Food Processor/Blender/Nutri Bullet (whatever you prefer) switched on, drop in the garlic cloves and process until finely chopped. Add the black beans and blend until puréed. Add the remaining ingredients (the lesser amounts) and process until smooth. Taste and correct seasonings adding more as needed.
Spoon the Hummus into a serving bowl, smooth the top. Using a pastry bag and either soya yoghurt or sour cream and pipe on the spider web design.
Place a toy spider on the top, or make one out of black olives.
FRANKENSTEIN CHEWY RICE KRISPIE HEADS
PREP TIME: 20 MINS
COOK TIME: 5 MINS
FOR THE HEAD -
1 TBSP VEGAN BUTTER
2 CUPS VEGAN MARSHMALLOWS
4 CUPS ORGANIC OR KELLOGGS RICE KRISPIES
5 DROPS NATURAL GREEN FOOD COLOURING
FOR THE HAIR/MOUTH -
1/2 CUP VEGAN CHOCOLATE
1 TBSP COCONUT OIL
CHOCOLATE SPRINKLES (FOR HAIR)
FOR THE EYES -
12 HOMEMADE GOOGLY EYES
FOR THE NECK BOLTS -
12 VEGAN MARSHMALLOWS
6 LOLLIPOP STICKS
Line an 8x8 tin with wax paper. In a medium saucepan melt the vegan butter and vegan marshmallows on low/medium heat until melted, stirring constantly.
Once they have completed melted, remove from the heat and add the food colouring (depending on how dark you want the green to be, you can be liberal with the colour). Stir until combined and add the rice krispies.
Place in the 8x8 tin and pat down gently. Allow to cool for 10 mins. Cut into 6 rectangles. Place a lollipop stick in each treat.
Coat the tops of the treats with melted chocolate and sprinkles. Drip some of the melted chocolate on the heads to place the squashed marshmallows for eyes and drip chocolate for pupils.
Glue the marshmallows with melted chocolate to the sides of the Frankie's head to represent bolts and allow to set.