Thursday, October 27, 2016

Halloween Recipes Of The Week

Frozen Banana Mummies, Mini Pumpkin Rice Cakes & Baked Mashed Potato Witch Fingers 
Wouldn’t these look real nice at your Halloween party? When it comes down to it, they are just fries but look how cute and creepy they are! f you don’t want them looking so yellow, just omit the turmeric and it’ll be more pale and death-like instead! The "nails" are just de-skinned and roasted almonds, so even those are edible. Serve with ketchup for an extra dash of Halloween-appropriate creepiness.

BAKED MASHED POTATO WITCH FINGERS [VEGAN]

SERVES

7

COOK TIME

60

INGREDIENTS

  • 1 large Russet potato, cooked and mashed
  • 2 tablespoons oil or vegan butter
  • Salt, to taste
  • 35 skinned and roasted almond halves
  • 1 teaspoon red chili powder or paprika
  • 1/4 teaspoon turmeric (optional)
  • 1/2 tablespoon cornflour (optional)

PREPARATION

  1. In a bowl, combine all the ingredients together and form a dough.
  2. Preheat oven to 400°F. Line a baking tray with parchment paper.
  3. Scoop out about 1 tsp of the potato dough, roll in your palms and shape into a finger. Press an almond half in place of a nail.
  4. Repeat with the remaining dough, arranging it the prepared baking tray. Finally, score “knuckle” marks with a small knife.
  5. Bake at 400°F for 20-30 minutes, bottoms must be browned and insides mushy and soft. Transfer to a wire rack to cool slightly.
  6. Serve while still warm.

NOTES

Yields about 30 mashed potato witch fingers.

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AUTHOR & RECIPE DETAILS


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Tina Dawson is a food blogger, food stylist and food photographer from India who loves adding an Indian twist to recipes from around the world. She loves to bake and spends every waking minute scouring the world for interesting and delicious things to eat. Her blog Love is in my tummy is a catalog of recipes - featuring both exotic and everyday foods - and culinary travel stories, where every meal becomes a journey.
Frozen Banana Mummies



For families that don’t do gluten and dairy, and avoid sugar and artificial ingredients, Halloween can leave kids feeling left out. These frozen banana mummies are a fun and festive food craft that will make any goblin feel included in the fun—and they are far healthier than a candy bar! Sweetness comes from the banana and a drizzle of melted cocoa butter mixed with powdered low-glycemic coconut sugar. Make a couple dozen at a time and freeze for a grab-and-go frozen treat anytime.

FROZEN BANANA MUMMIES [VEGAN]

SERVES

12 - 15 mummies

INGREDIENTS

  • 3 large firm/ripe bananas
  • 1/4 cup cocoa butter chips
  • 3 tablespoons coconut sugar
  • Vegan chocolate chips, raisins or candy eyes
  • Lollipop sticks or kebob skewers

PREPARATION

  1. Peel and slice bananas into 2-inch pieces using a dull-edged table knife. Skewer bananas with lollipop sticks or kebob skewers (cut to 4-inch lengths using wire cutters and trim off any sharp or pointed ends). Place on a parchment-lined baking sheet and freeze.
  2. For the candy coating, add coconut sugar to the container of a high-powered blender or clean coffee grinder. Blend/grind on high until powdery. In a small saucepan gently melt cocoa butter over low heat. Remove from heat and stir in powdered coconut sugar.
  3. Dab a drop of the candy coating onto a frozen banana and adhere eye. Using a spoon, drizzle candy coating over banana in all directions, avoiding the eye. Repeat with remaining bananas.

NOTES

Coconut Sugar and food grade cocoa butter may be sourced online and at most natural food stores. Lollipop sticks and Wilton® Candy Eye Balls may be sourced online or wherever cake decorating supplies are sold.

AUTHOR & RECIPE DETAILS


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ALEXA CROFT is a leading blogger in the gluten-free/allergen-free arena. Her blog www.LexiesKitchen.com is a foodie’s delight and support for those following modified diets. She is author of the cookbook Everyday Classics: Essential Gluten-Free, Dairy-Free and Egg-Free Recipes, scheduled to release December 2013. She lives with her husband, boys and wicked-smart Border Collie in Colorado.


















Mini Pumpkin Rice Cakes
These mini pumpkin rice cakes make great decorative treats for Thanksgiving as well something everyone will want to try. They are made of sweet rice flour, pumpkin puree, and stuffed with adzuki bean paste. There’s no need to limit how many of these healthy treats you or your kids eat.

MINI PUMPKIN RICE CAKES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE ADZUKI BEAN PASTE FILLING:

  • 1/4 cup dry adzuki beans
  • 1/2 cup water
  • 1/2 teaspoon pure stevia extract powder
  • 1/2 tablespoon vegan butter
  • 1 tablespoon non-dairy milk or water

FOR THE PUMPKIN RICE CAKE DOUGH:

  • 1 cup sweet rice flour
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon pure stevia extract powder
  • 3/4 cup pumpkin purée
  • 1 teaspoon canola oil

FOR THE PUMPKIN STEMS:

  • 8 green raisins or dry goji berries

PREPARATION

TO MAKE THE ADZUKI BEAN PASTE:

  1. Rinse and soak the adzuki beans for at least 18 hours. Place the soaked adzuki beans into a small heat-proof bowl and then add water. Place onto a pressure cooker steamer rack and cook under pressure for 8 minutes. Let the pressure drop on its own. Blend together the remaining ingredients in a blender. If the paste is too dry to add extra non-dairy milk or water, 1 teaspoon at a time. You can also find adzuki bean paste in most Asian grocery stores.

TO MAKE THE PUMPKIN RICE CAKE DOUGH:

  1. Whisk together all the dry ingredients and then add 1/2 cup pumpkin puree and oil. Use a spatula to combine. Gradually add more pumpkin puree (1 tablespoon at a time) and use your hand to combine all loose flour together until it forms a smooth ball.
  2. Let the dough rest for five minutes. Divide the dough into 8 balls and roll each ball smoothly between palms. Use your thumb to push a cone shaped cavity into the center of each ball that can hold the filling.
  3. Fill in approximately 1-1-1/2 teaspoons of adzuki bean paste and gently pinch the opening of the dough together to close and form a smooth ball again. Use the edge of a spoon to create the creases on the ball to make it look like a pumpkin. Place the green raisins or goji berries on top of each pumpkin as stems.
  4. Fill a steamer pot with 2 cups of water. Line a steamer basket or disk with eight pieces of parchment paper and place the uncooked pumpkin rice cakes on the parchment paper. Cover the steamer and place the steamer on a stove. Bring the water to a boil and then turn down to medium heat with gentle boiling. Steam for nine minutes.
  5. Remove the cooked pumpkin rice cakes with parchment paper from the steamer. At this point, the rice cakes will be very soft and sticky. Let them stand and cool to room temperature completely before serving.

NOTES

These pumpkin rice cakes are best when serve fresh. The leftovers will tend to be stiff if they are stored in the refrigerator. Reheating in microwave will make them softer again.

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 AUTHOR & RECIPE DETAILS
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I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.I share many healthy, vegan-friendly dinner dishes, sweet snacks, and desserts with various flavor combinations on my blog.