Ready for a Vegan Halloween? Get The Ghoulish Gourmet by Kathy Hester!

My friend Kathy Hester has written a timely, delicious and incredibly fun new book! The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes has everything you need for a spooky vegan holiday!

The Ghoulish Gourmet by Kathy Hester

Kathy starts with Halloween decorating basics (and for someone like me – so not a Martha Stewart-type – this is really helpful!). From there she offers recipes for appetizers, soups and mains, desserts, and drinks (including the adult variety!). Halloween enthusiasts, you’re going to want this clever book and it’s only $8,95! (Purchase here.)

Here is just one of the 25 Halloween-themed recipes you’ll find in The Ghoulish Gourmet.

Healthy Halloween Sweet: Pumpkin Juice

pumpkin-juice-pick

PHOTO: Kathy Hester

There’s more to pumpkin juice than just breaking into a haunted pumpkin patch, fending off the zombies, and juicing a pumpkin. My version simmers spices, fresh ginger and vanilla bean – with apple juice to infuse it. Then it’s blended with soaked dried apricots, pumpkin purée and a little nutmeg. It’s sweetened only with dried apricots.

Ingredients
  • 10 dried apricots
  • 1½ cups water
  • 2 cups apple juice
  • 1 cinnamon stick
  • 7 whole allspice berries
  • 2 (2-inch) pieces of thinly sliced ginger
  • ½ vanilla bean, split (or ½ teaspoon vanilla extract)
  • ½ cup pumpkin puree
  • ⅛ teaspoon ground nutmeg
Instructions
  1. Soak the apricots in the water for at least 4 hours or overnight in the fridge. Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.
  2. Add the apricots and the soaking water to a blender and blend until smooth. Add the pumpkin purée and nutmeg and blend again. Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.
  3. Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice drips into the pitcher. Sprinkle with ground nutmeg before serving.

Yield: 4 to 6 servings

Recipe from The Ghoulish Gourmet by Kathy Hester.

This book has everything you need to get ready for a very vegan Halloween!

Proud affiliate of The Ghoulish Gourmet.